HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together flour, baking powder, soda and salt. Set aside. In a mixer bowl, beat sugar and shortening with electric mixer until light, scraping sides of bowl often. Add eggs, one at a time and the milk, beating until smooth after each addition. Add flour mixture and bananas alternately to creamed mixture, beating until smooth. Fold in nuts. Turn batter into a lightly greased 4 x 4 x 2-inch loaf pan. Bake in 350° oven 60 to 65 minutes or until wooden pick comes out clean. Cool 10 minutes.
Heat oven to 350°. Use loaf pan. Slice Jack cheese and layer bottom of pan with 1/2 of Jack cheese. Add 1/2 of spinach to cheese, add cottage cheese then rest of spinach. Add remaining Jack cheese slices on top.
Place precooked turkey and spaghetti in a casserole large enough to accommodate your needs.
Place drained asparagus, crushed tomatoes and diced onion in 8 x 8-inch buttered casserole dish. Crumble bacon and cheese on top. Bake in 325° oven for 20 minutes or until hot. This casserole is also good served cold.
Take a graham cracker, put a piece of Hershey bar on top, then put a large marshmallow on that. Put in microwave until the marshmallow melts.
Spread steamed broccoli in casserole dish. Mix soup, cheese, onion, milk and 1/2 the bread crumbs together. Pour over broccoli. Top with remaining bread crumbs. Bake at 350° for 20 minutes.
Blend sugar, flour and salt. Add rind, lemon juice and egg yolks. Beat well. Add milk and beaten egg whites. Pour into unbaked pie shell and bake.
Thaw lima beans until they will break apart. Place them in a greased casserole. Season with salt and pepper. Add pimento; dot with butter. Add water. Cover; bake at 425° for 45 minutes. Serves 6.
Beat well the oleo, sugar and shortening. Add flour and beat well. Add milk and vanilla. Beat well on high speed until fluffy.
Boil carrots (sliced) until just tender. Melt butter; add Velveeta, Tabasco and onion; stir until cheese melts. Add butter cheese mix to drained carrots. Place in buttered casserole. Cover with bread crumbs. Bake at 350° until bubbly about 20 minutes.
In large salad bowl, toss together romaine and iceberg lettuce. Arrange beef strips, halved and whole cherry tomatoes, onion rings and anchovies on greens. Serve with Mustard-Horseradish Dressing (to follow).
Melt candy coating in microwave. Pour over cereal mixture; stir until all is coated. Let cool and break apart.
Drain pineapple, reserve juice. Combine juice, sugar, eggs, salt and cook until slightly thickened. Cool. Mix all ingredients and freeze in 9 inch pan.
Do not brown meat. Place meat and vegetables in 12 x 9-inch pan. Sprinkle salt, onion soup mix, tapioca and sugar over vegetables. Cover with aluminum foil and bake 5 hours. Don't peek while baking because that lets steam out. Bake at 275° for 5 hours. Makes 8 to 10 servings.
Soften yeast in water. Combine in mixing bowl, cottage cheese, sugar, onion, butter, dill, salt, baking soda, egg and yeast. Add flour to form a stiff dough, beating well after each addition. Cover and let rise in warm place (50 to 60 minutes). Stir down dough and turn into greased 8 inch round casserole (1 1/2 or 2 quart). Let rise in warm place until light (30 to 40 minutes). Bake at 350° for 30 to 40 minutes. Brush with soft butter and sprinkle with salt.
Layer ingredients as listed; put about 1/2 inch high mayonnaise. Sprinkle 3 tablespoons of sugar on top of mayonnaise. Chill overnight. Toss before serving.
Combine ingredients. Chill. May form into ball or place in loaf pan. After chilled, unmold. If made into ball, roll in 1/2 to 1 cup more chopped nuts. (May roll in parsley if you want.) If made in loaf pan, garnish with pineapple rings or chunks and parsley.
In large bowl, combine first three ingredients. In cup, whisk together remaining ingredients. Pour over salad to coat.
Cook cabbage until almost tender and drain. Saute green pepper and onion in 1/2 stick of butter. Place cabbage in buttered casserole. Salt and pepper to taste. Mix sauce with pepper and onion; pour over cabbage. Top with cheese and bread crumbs. Bake at 350° for 30 minutes.
Drain peas, corn, water chestnuts and pimientos; combine. Add celery, onion and green pepper, along with salt and pepper. Combine oil, sugar, vinegar and water; pour over vegetable mixture. Let marinate for several hours.
Mix the crackers and margarine together. Place the fish in a microwave-safe dish. Sprinkle with the lemon juice. Top with the cracker or bread crumb mix. Sprinkle with paprika. Heat on High for 9 to 11 minutes, turning once at 5 minutes. Fish is done when it is light and flaky, just as baked fish in an oven. Serves 4.
Mix lard and sugar until creamy. Add eggs and beat well. Add cream or milk, vanilla, flour and baking powder; mix well and drop by teaspoonfuls on baking sheet. Press down with glass dipped in sugar and cinnamon. Bake at 400° until brown. Makes 8 dozen cookies.
Split muffins in half. Top each half with 1 to 2 tablespoons pizza sauce, 2 of the garnishes, Italian seasoning and 1 tablespoon cheese. Arrange 2 pizzas on a paper plate in the microwave for 2 to 3 minutes on Medium-high or until the cheese is melted.
Boil pasta according to package. During last 5 minutes, add broccoli to pasta. Meanwhile, saute garlic and red pepper in oil. Drain pasta and broccoli; reserve the 1/2 cup water. Toss broccoli and pasta with water and oil. Serve with grated cheese.
Blend squash in blender. If large, remove seeds and pulp. Mix eggs, oil, sugar, vanilla and squash. Add rest of ingredients. Pour in 2 loaf pans. Bake at 350° for 1 hour.
Bring the broth to a boil in a saucepan. In a bowl, beat together the eggs, breadcrumbs and cheese. Add salt and pepper to taste. Remove broth from heat and pour in the egg mixture, blending well with a whisk. Return the broth to a bowl, stirring constantly, with a whisk.
Preheat oven to 350°. Sprinkle roast with salt, pepper and cinnamon. Rub into meat. Place roast on rack in baking oven, fat side up. Bake about 3 to 3 1/2 hours. Allow 25 minutes per pound. Place potatoes around roast and continue baking, spooning off fat.
Beat eggs lightly so yolks are broken. Add the rest of the ingredients and mix well. Put into 2-quart casserole and bake in oven about 30 minutes at 350° or until consistency of custard. Spoon into cheesecloth. Squeeze and tie tightly with cord. Hang from an object until well drained, several hours or overnight. When dried, remove from cheesecloth and refrigerate. Slice and serve with ham.
Saute first 5 ingredients. Stir in tomatoes and simmer 3 minutes. Stir in broth and butter beans. Bring to a boil and continue simmering covered for 30 minutes. Remove lid and simmer 20 minutes. Stir in remaining ingredients and cook additional 5 minutes. Good with rice!
Brown meat; add onion. Cook until tender; stir in tomato paste, water, garlic and seasonings. Simmer 30 minutes. In 12 x 8-inch baking dish, layer noodles with meat mixture and cheeses. Bake at 375° for 30 minutes.
With a hammer or mallet, crack open the coconuts. They should break into several pieces. Place pieces in the oven and heat for 5 minutes at a low setting. This will make it easier to remove the coconut skin from the shell. With a small paring knife, remove coconut from the shell. Discard shell.
Cook bacon in large skillet over medium-high heat until crisp. Transfer bacon to large serving bowl. Discard all but 1 tablespoon drippings from skillet. Add minced shallots and sea scallops. Cook until browned, 4 minutes. Transfer scallops to bowl. Add clam juice to skillet. Bring to a boil. Reduce heat and simmer 2 minutes. Toss with cooked linguine, bacon, scallops, parsley and olive oil.
Thaw broccoli 2 to 3 hours. Put in buttered dish. Melt 1 stick butter and Velveeta cheese. Pour mixture over broccoli. Add a layer of shredded cheese. Melt 1 stick butter and add approximately 30 to 35 crumbled Ritz cheese crackers. Pour on top of broccoli and cheese. Add another layer of shredded cheese. Bake at 350° for 45 minutes.
Thaw bread dough and roll each loaf out flat. Use half of ingredients on each loaf. Place ingredients on half of the flat bread dough. Fold over and bake at 350° until bread is golden brown, approximately 20 minutes.
Grease and flour a large 13 x 9-inch pan. Spread 1 large can crushed pineapple over bottom of pan. Cover with 1 can cherry pie filling. Sprinkle 1 package dry cake mix (yellow or white) on top. Melt 2 sticks of margarine or butter and pour over cake. Sprinkle with 1/2 cup chopped nuts. Bake at 350° for 45 minutes. (Check cake for doneness.)
Open and drain asparagus spears. Lay in dish; cover with Italian dressing. Cover and refrigerate overnight. Serve cold.
Mix well, then pour over the cream cheese layer. Top with 8 ounces of Cool Whip, then refrigerate.
Mix all ingredients except ginger ale. Freeze. Let thaw slightly before serving. Before serving, add ginger ale.
Thaw crabmeat and squeeze out all water. Break in chunks. Melt cheese and butter in double boiler. Add crabmeat chunks to cheese and butter mixture. Mix well. Serve warm in chafing dish. Serve on large bread wafers or any large wafer that isn't seasoned, as you want to enjoy the flavor of the crabmeat mixture.
Cream sugars, oil and egg. Sift dry ingredients together. Add with all the rest. Pour into a 9 x 13 pan. Bake at 350° for 20 to 25 minutes or until done. Frost with your favorite chocolate frosting.
Mix pudding and milk. Mix Cool Whip and sour cream. Combine 2 together. Layer with graham crackers and bananas. Refrigerate.
Brown meat in fat in skillet. Brown pepper and onion. Mix in remaining ingredients. Simmer 45 to 60 minutes. Makes 4 servings.
Take the onion, preferably a Vidalia. Peel the onion and quarter 3/4 of the way down the onion. Cut a cup shaped depression in the top of the onion. Place a piece of margarine on top of onion and salt and pepper. Place in microwave for 5 to 8 minutes. Cover with waxed paper. This is a great tasty treat.
Beat egg whites and cream of tartar until frothy. Slowly beat in sugar and vanilla. Beat until glossy. Fold in crushed soda crackers and chopped nuts. Bake at 350° for 30 minutes in a 13 x 9 x 2-inch pan. Cool completely. Spread Cool Whip over top. Spoon Comstock cherry pie filling over top. Chill before serving.
Cream the shortening. Gradually add sugar, beating until light and fluffy., Add molasses, egg and vinegar. Mix well. Combine flour, baking soda, salt and spices. Stir well. Add to molasses mixture, stirring well. Shape dough into a ball and knead until smooth. Chill overnight. Divide dough in half. Roll each half of dough to 1/4 to 1/8-inch thickness on a floured board. Use cookie cutter for desired shape. Bake on greased cookie sheet at 350° until browned.
Cook spaghetti as directed on package. Combine all ingredients thoroughly. Place well drained noodles or spaghetti in large bowl. Pour sauce over all and toss lightly to cover. Makes 4 servings.
Combine last 6 ingredients. Place in casserole. Top with browned pork chops and onions. Cover casserole and cook 1 1/2 hours in 350° oven. This works real good in a crock-pot.
Mix all ingredients together. Then add scalded milk. Bake in a very hot 475° oven for 5 minutes. Then bake at 425° for 10 minutes or until done.
Pare carrots and slice in julienne strips or bias circles. Cook carrots in bouillon, covered, for 10 minutes. Melt butter. Add onions and cook, covered, 15 minutes, stirring occasionally. Stir in next 4 ingredients; bring to boiling. Add carrots and stock and simmer, uncovered, to blend flavors. Add pinch of sugar and a shake or two of dried or fresh dill weed.
Stir butter or margarine and sugar on low speed in large bowl of electric mixer. Add syrup and egg yolks; beat until thoroughly blended. Stir in flour gradually. Chill several hours. Beat egg whites slightly. Using 1 tablespoon of dough for each cookie, roll into balls. Brush very slightly with egg white. Place on greased cookie sheet, leaving a 2-inch space between each cookie. Bake at 375° for 5 minutes. Remove from oven.
Mix the first 6 ingredients. Beat for 3 minutes. Stir in 1 1/4 cups more flour, then knead the dough until it is no longer sticky. Let rise in a greased bowl until it doubles in size. Punch it down; divide it into 12 pieces. Roll each piece into an 18-inch rope. Twist each rope into a pretzel shape and place on a greased baking sheet. Let them double in size again. Bring 4 cups water and 4 tablespoons baking soda to a boil in a large pan. (The pan should not be aluminum.) Place each pretzel in the water (one by one) and remove when it floats. Place it back on the baking sheet; sprinkle with coarse salt. Bake for 12 minutes in a preheated oven at 475°. Eat while warm.
Slightly beat eggs; add milk and salt. Mix well. Melt butter in large shallow cake pan. Add eggs. Bake at 350° for about 40 minutes. Stir once after 20 minutes. Serves about 20 people.
Brown beef and half of onion. Drain off grease. Mix everything together in crock-pot, breaking up tomatoes with hands. Cook on low setting for 8 to 10 hours.
Mix ingredients of First Part and boil 5 minutes. Add Second Part well mixed and boil 5 minutes more. Be sure and add the flour the last thing.
Add all ingredients to cooked rice. Pour into well-greased casserole. Bake at 350° for 40 minutes.
Combine all ingredients. Place in freezer until icy. To serve, spoon into glasses and top with 7-Up or ginger ale. Garnish with fresh strawberries when available.
In skillet, brown meat and onion; drain off any fat. Season and place in greased 2-quart casserole. Top with Tater Tots. Combine soup with milk or water; pour over Tater Tots. Sprinkle with cheese; bake at 350° for 30 to 40 minutes.
Prepare pudding according to package directions; fold in Cool Whip. Line pie pan with vanilla wafers. Pour one half of pudding/Cool Whip over wafers. Add bananas and cover with rest of mixture. Chill at least 1 hour before serving.
Dissolve cornstarch and mustard in vinegar. Add remaining ingredients. Cook, stirring constantly, until thickened. Makes 1 1/4 cups. Can be used over chicken, spareribs and hamburgers.
Mix all ingredients together. Pour into unbaked 9-inch pie shell. Bake at 400° for 25 to 30 minutes. (Could be 40 minutes.) Serves 4 to 6.
Brown hamburger, onion and peppers until brown. Drain off fat. Add cooked noodles and other ingredients except cheese. Bake 1 hour at 350° uncovered. Top with Velveeta cheese slices. Return to oven until cheese melts.
Wash grapes and dry. Cook milk, butter, and cornstarch until thick. Add marshmallows. Stir until melted. Add grapes, pineapple and pecans. Chill at least 24 hours before serving.
Mix ground round, bread crumbs, eggs and milk into meat balls. Brown. Simmer in the following sauce:
Cook Brussels sprouts until soft and add chopped onion, soup and Cheez Whiz. Cook until hot. Add bread cubes at the very end and sprinkle with Cheddar cheese.
Combine first 5 ingredients. Stir in pie filling. Fold in whipped topping. Spoon into pastry shells. Chill 1 hour before serving. Makes 2 pies.
Brown roast in fat in heavy skillet; pour off excess fat. Place tomatoes and garlic bud in blender and blend well. Add brown sugar and dissolve into liquid. Add to pot. Add celery, bell pepper, onion, Worcestershire sauce, hot sauce and vinegar. Cook 8 to 10 hours in iron pot or slow cooker until meat falls apart when moved with a fork. Add 4 or 5 carrots and potatoes. Continue cooking until vegetables are done. Cook, uncovered, until sauce thickens. Six or eight prunes or peaches (which have been soaked in water) may be added to the pot in the last 20 to 30 minutes before serving.
Drain strawberries; reserve syrup. Pour boiling water over jello; stir until dissolved. Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved jello. Chill until almost set.
In a large bowl, combine the 3 cans of beans, green pepper and onion. Mix well the vinegar, salad oil, sugar, salt and pepper. Pour over beans. Chill well. Store in refrigerator.
Mix all ingredients; fill buns and wrap in foil. Heat 15 to 20 minutes in 400° oven.
Combine eggs and salt. Beat until foamy. Add butter and flour; mix well. Divide into 3 parts. Roll out very thin; cut into 1/4-inch pieces about 4 inches long. Spread out on a floured board. Cook until tender.
Salt and pepper chicken to taste. In a casserole dish, layer starting with tortillas, chicken, soup and cheese. Repeat. Freeze for later on or bake at 375° until hot throughout.
Cook fryer in pressure cooker until done. Cool. Remove bones and skin; break into pieces. Cook noodles in broth from chicken until done. If too much broth, drain, then add both cans of soup and chicken. Place in baking dish sprayed with Pam and top with bread crumbs. Bake at 350° until lightly browned.
Combine first four ingredients in a large bowl. Toss well and set aside. Combine margarine, Worcestershire sauce and seasoning mix in a small saucepan. Cook over medium heat, stirring constantly, until margarine melts and mixture is smooth. Drizzle over cracker mixture and toss well. Spread mixture in a 15 x 10 x 1-inch jelly roll pan. Bake at 275° for 45 minutes or until crisp, stirring twice. Cool completely. Store in an airtight container. Yields 1 1/2 quarts.
Take your pork tenderloins and pound them out with a meat hammer. Then add salt, pepper, some soy sauce, and a little water so they do not dry out and wrap them in foil. Bake in the oven on about 325 for an hour. Take the tenderloin out and cut or chop into small pieces. In a large skillet melt your butter then add your onions and saute them for about 10 min. Next add your green chilies and saute them for about 10 min. In a bowl place your flour, salt and pepper and add just enough vegetable oil so the mixture is not hard to stir but not runny. Add this mixture to your chili and stir in real good for about 2-3 min. Get a large soup pot and transfer the chili begin adding your heated beef broth, diced tomatoes, pork and garlic. Cook on medium low heat for about 4 hours stirring every 15 to 20 min. so it does not burn. AND DON'T FORGET THE WINE.
Cook sugar, butter, cocoa and milk for 1 1/2 minutes. Start counting when mixture reaches a full boil. Remove from heat. Add oats, peanut butter and vanilla. Stir until well blended. Spoon onto wax paper. Good for kids to make.
Mix prunes, apricots, brown sugar, coconut and almonds. Place about 2 teaspoons filling on center of each wonton skin. Moisten edges with water. Fold each skin in half to form triangle; press edges firmly to seal. (Cover to prevent drying.) Heat oil (1 to 1 1/2 inches) to 360°. Fry 3 to 4 wontons at a time, turning occasionally, until golden brown, about 1 minute on each side. Drain on paper towels. Store in airtight container. Serve with ice cream or sherbet.
Stew chicken. Do not salt. Pick chicken off bone and put aside. Save broth. Melt margarine and stir into dressing. In a greased casserole dish, put a layer of margarine and stir into dressing.
Saute onions in butter until transparent, not brown. Add cubed/washed potatoes in cooked onions. Cover with water only to top of potatoes. Cover and cook on medium heat until potatoes are soft (keep checking). Add cans of clams (minced or chopped) with the juice to the potato/onion mixture. Stir. Now add tomato soup, salt and pepper; stir again and heat through until hot. Easy and delicious! Serves 4 to 6.
Preheat oven to 350°. Cream margarine (or use oil); add sugar. Beat in eggs and vanilla. Add potatoes. Sift together the flour, salt, soda, baking powder and spices.
Add first 4 ingredients and stir. Add flour until mixture can be rolled out on floured surface. Cut into desired shapes. Place on ungreased cookie sheets. Bake in 325° oven.
Cook pasta according to package directions. Drain. Combine whipping cream and butter in a Dutch oven or saucepan. Heat until butter melts, stirring occasionally (do not boil). Add cheese and remaining ingredients; stir well. Add pasta and toss well. Serve immediately.
Grease a spring-form pan. In mixer bowl, put cake mix. Add cinnamon and vegetable oil. Mix on low until crumbly. Remove 3/4 cup of mixture. Set aside. Add eggs to mix and applesauce. Mix well with mixture.
In a large pan, combine popcorn, M&M's and peanuts. Set aside. Combine margarine, oil and marshmallows in a large saucepan. Cook until marshmallows are melted. Pour over popcorn mixture and stir until well mixed. Lightly spray a Bundt pan with Pam. Press mixture into pan. Remove and place on a cake plate.
Bring water to boil and add jello. Stir until dissolved. Mix in the other ingredients. Chill for 3 hours.
Mix all ingredients except chicken. Fold in chicken (add 1/2 to 3/4 cup chicken broth if mixture seems dry). Mix crushed cornflakes and butter, sprinkle on top. Almonds are optional. Bake at 350° for 30 minutes.
Preheat oven to 350°. Grease a shallow 1 1/2 quart baking dish. Coarsely chop onion. Cut ham into 1/2 inch cubes. In a food processor fitted with a slicing blade, cut potatoes into 1/4 inch thick slices. In a large bowl, combine potatoes, onion, ham and flour. Toss to distribute ingredients evenly. Spread the mixture in prepared baking dish. In a small bowl, beat milk, mustard, salt and pepper together. Pour the milk mixture over vegetables and ham in the dish. Dot with butter. Cover dish with foil and bake 30 minutes. Uncover and bake for 45 minutes longer or until top is brown and potatoes are tender.
Combine ingredients and mix well until thoroughly blended. Roll into party size balls and bake at 350° for 15 to 20 minutes. Makes about 100 party balls.
Preheat oven to 350°. Combine all ingredients together, mixing well. Using a teaspoon, drop small balls into powdered sugar, rolling them to coat. Place on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Let cool 1 minute before removing from cookie sheet.
Heat oven to 350°. Grease 13 x 9-inch pan. In mixer bowl, beat butter, sugar and salt until fluffy. Mix in flour. With floured hands, press into prepared pan. Bake 20 minutes or until lightly browned. In heavy saucepan, over low heat, melt chocolate chips with condensed milk, stirring constantly, until all chips are melted. Stir in almond extract. Spread evenly over shortbread. Sprinkle on almonds, then press them down firmly. Refrigerate 3 hours or until firm. Can be stored at room temperature.
Prepare prune mix from 3 1/2 ounces fresh prunes, 3 1/2 ounces sugar and a small amount of water by slowly roasting mix in the oven, then blending and pureeing it and gently flavoring with dark rum.
Mix together in pan. Cook this mixture until it thickens and looks clear, doesn't take long. If you cook this too long, it will taste strong. Pour into unbaked pie shell. Bake until brown.
Layer all ingredients in order given. Cover and refrigerate overnight. Stir 15 minutes before serving.
Mix together the cream cheese, avocado and picante sauce until creamy. Spread over a platter that is about 9 x 9-inches. Sprinkle the onion, green pepper, tomato and Cheddar cheese over the creamy mixture. Serve with tortilla chips. Great for parties.
Chop and drain vegetables. Add vinegar and mustard. Cook 10 minutes. Add flour, sugar, salt and celery seed. Cook 10 minutes; cool. Add mayonnaise. Put in hot sterilized jars and seal. Makes about 6 pints.
Saute onion and celery in butter until golden. Combine soup, water and Cheez Whiz. Cook broccoli; then drain. Mix broccoli with onion and celery. Combine everything. Pour into 2-quart casserole dish. Sprinkle a little Cheddar on top if desired for taste. Bake at 350° for 45 to 60 minutes uncovered. If using glass dish, lower heat to 325°.
Brown meat. Chop vegetables and mix together in crock-pot. Cook on low overnight. Before eating, add cornstarch to some water and thicken. Serve over rice.
In large bowl, stir flour with oil, salt, eggs and 1/4 cup water to make a stiff dough. On well-floured surface, knead dough until smooth and not sticky, about 20 times. Cover with plastic wrap and let rest for 30 minutes. Use noodle cutter or cut with knife into noodles (flour well).
Add tomatoes to blender to chop (zap blender on and off to chop). Mix well. Make a day ahead.
Mix sugar, flour and tapioca together. Add water, then bring to a boil. Boil 3 minutes. Add Jell-O. Cool, then add sliced peaches. Pour into the two baked pie shells. Keep refrigerated.