HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl mix flour, sugar, cinnamon and baking powder. In another bowl beat together eggs, milk, mashed banana and vanilla. Stir liquid ingredients all at once into flour mixture, stirring until smooth. Let batter rest 30 minutes. Pour oil into a large saucepan to half full and heat over medium heat to 350°. Drop batter by tablespoon into hot oil. Cook 5 minutes or until golden brown. Repeat with remaining batter. Keep warm in a 250° oven. To serve, sprinkle with powdered sugar.
Mix mayonnaise and sugar well. Add cocoa, vanilla, water, baking soda and salt. Mix together. Stir in flour and mix well. Pour into greased and floured 9 x 13 pan. Bake at 350° for about 35 minutes or until toothpick comes out clean.
Melt oleo over medium heat. Add sugar, cocoa, salt and milk. Bring to boil stirring often. Cook exactly 1 minute. Add peanut butter, vanilla and oats, stirring well. Quickly drop by tablespoon on waxed paper.
Stir flours, baking powder, cinnamon, baking soda and salt together. Make well in center and set aside. In medium bowl, beat eggs and stir in brown sugar, applesauce and oil. Add egg mixture to well in flour mixture. Stir until moistened. Fold in rhubarb. Fill 2/3 full in muffin pan. Bake at 400° for 18 to 20 minutes.
Place diced turkey in bowl with celery and green pepper. Season with salt. Blend in mayonnaise, lemon juice and chutney. Chill.
Make pudding ahead and chill. Chunk pound cake and layer in large compote with pudding and fruit. Top with Cool Whip; refrigerate overnight.
Cook rice as directed on package. Combine all other ingredients. Slightly beat eggs before adding to other ingredients. Bake 1 hour at 350°. Serve with milk or cream.
Grate cabbage, carrots and diced celery. Mix together. Place in individual molds filling halfway. Pour Jell-O over this. The Jell-O should be seasoned with vinegar, salt and pepper per double pack. Chill and serve on lettuce.
Dissolve yeast, salt, sugar and dried milk in water. Add melted margarine and 3 cups flour; mix. Add raisins and mix again. Add flour to knead. Knead. Let rise until doubled (covered). Knead down. Shape into loaves; let rise again. Bake 40 to 60 minutes at 350°. Makes 2 large loaves.
Mix water and sugar in large container until sugar dissolves (overnight if need be). Add frozen lemonade and orange juice. Add pineapple juice. Put bananas through blender. Mix all these ingredients together and freeze. Remove from freezer; mash with potato masher to slush up. Add cold 7-Up (or Bubble-Up), 1 bottle, or up to 5 bottles if needed.
Dissolve yeast in water. Add all other ingredients but flour. Stir. Add enough flour to make dough stiff enough to handle. Roll out, cut with biscuit cutter, brush with melted butter and fold over like pocketbook rolls. Brush again with butter. Let rise in a warm place. Bake at 425° until done. Preparation Time: 2 hours.
Arrange rhubarb in a greased 8 x 8-inch baking dish. Sprinkle with the sugar mixed with 2 tablespoons flour. Set aside. Blend oats, brown sugar, flour and butter. Use as a topping for the prepared rhubarb. Bake at 325° for 40 minutes. Serve warm or cold with cream or whipped topping.
Place raw rice in roaster; sprinkle onion soup over rice. Place pieces of chicken, skin side up, over rice. Mix soups and water. Pour over chicken and bake, uncovered, for 2 hours at 350°.
Combine all ingredients (except Parmesan cheese and pasta shells) in a huge pot and let simmer on low heat for 1 to 1 1/2 hours or until potatoes and carrots are tender. Cook pasta shells separately and add to soup for about the last few minutes of cooking time.
Mix all ingredients together and put over sweetened berries or fruit. Bake at 350° until brown, about 30 minutes.
Mix well and put in baking pan. Cover with bacon. Bake at 350° for 1 hour.
Sift dry ingredients together. Beat egg and milk. Beat in dry ingredients, then melted shortening. Pour into greased 8-inch pan. Bake at 425° for 20 to 25 minutes until brown.
Arrange lightly toasted bread in buttered baking dish; trim to fit. Sprinkle ham and cheese over toast layer. In a bowl mix eggs with	milk or half	and half, salt, mustard, pepper and nutmeg. Pour the	egg mixture slowly over the ham and cheese layer. Bake at 350° for 20 to 30 minutes or until golden brown and eggs are stiff. Serves 4.
Cook. Drain bacon. Crush. Sprinkle bacon, ham and onion over crust; add cheese. Beat eggs, milk, salt and pepper together. Pour into crust. Bake in 350° oven for 45 minutes or until knife in center comes out clean.
Cook zucchini in lemon juice with sugar and raisins. Cook 3 to 4 minutes. Add crust mix, cinnamon and nutmeg to thicken. cool.
Mix sugar and butter together. Then add eggs; add meal, milk, vinegar and flavor. Cook 45 minutes at 350°.
Mix together first 5 ingredients. Put in greased 1-quart casserole dish. Cover with corn flake crumbs. Bake at 350° for 35 to 40 minutes.
Melt butter in saucepan. Add remaining ingredients, except water. Stir over heat until mixture is thick and turns rich caramel color. When mixture leaves sides of pan, remove pan from heat; add hot water, a little at a time. Return to heat; simmer 2 to 3 minutes; let cool. Serve with ice cream, pancakes or cake.
Melt oleo or butter in a 9 x 12-inch baking dish. Place your cutlets in baking dish. Bake in hot oven at 375° for 15 minutes. Turn meat and continue baking 15 minutes or until tender.
Mix sugar, salt, flour and cocoa; stir in egg yolks. Add milk and cook until thick. Add butter and vanilla. Turn into cooked pie shell and top with meringue made with reserved egg whites.
Beat eggs with salt and pepper to taste and 2 teaspoons garlic powder; set aside. Combine bread crumbs, 1/2 teaspoon garlic powder and Parmesan cheese. Dip each chicken piece in egg mixture, then roll in crumb mixture. Arrange chicken pieces in a single layer in a 9 x 13-inch baking pan.
Cream Crisco, sugar and eggs together. In a separate bowl, make a paste of food coloring and cocoa. Add to the first mixture. Add vanilla to buttermilk, salt and flour. Add this to the first mixture. Beat 2 minutes at high speed. Add vinegar and soda; stir gently. Bake in 2 layer pans at 350° for 30 to 35 minutes.
Prepare broccoli as directed on box. Saute onion in oleo. Warm soup and Cheez Whiz. Mix all together, including the cooked rice. Bake at 300° for about 20 to 30 minutes.
Cream butter, flour and sugar until smooth. Beat egg. Add milk, then stir into creamed mixture. Cook in top of double boiler until thickened, stirring constantly. Cool, then add vanilla and pecans, lightly toasted. (Microwave works well for this.) Pour into pastry shell and chill. Top with Cool Whip just prior to serving.
Mix all ingredients (except crackers and butter) and put in a baking dish. Top with Ritz crackers (about 18). Dot with butter. Bake at 350° for 30 minutes.
Brown ground meat and drain. Add all other ingredients. Cook in crock-pot on low for 3 to 4 hours.
Mix sugar, milk and soda. Cook to form a soft ball. Add butter, vanilla and nuts. Cream and drop on waxed paper. Sprinkle with salt.
Mix together sugar, oil, eggs and vanilla. Sift dry ingredients and add; mix well. Fold in remaining ingredients. Bake 1 hour and 20 minutes at 350° in a greased and floured tube pan.
Mix cornmeal, baking powder and salt. Add milk, beaten eggs, oil, creamed corn, chilies and 1 1/2 cups of cheese. Put in buttered 9 x 5 x 3-inch pan. Top with remaining cheese. Bake at 375°, uncovered, for 45 minutes or until done.
Brown hamburger and onion. Add soup and water, potatoes and seasoning. Bake in casserole or cook in skillet, stirring occasionally. Bake at 350° for 40 to 45 minutes until potatoes are done.
Line crackers on foil-lined cookie sheet. Have crackers touch each other. Melt margarine and sugar. Pour over crackers. Bake at 350° for 5 minutes until it bubbles up well. Spread chocolate chips over crackers and bake 3 to 4 minutes. Spread chips over crackers. Press in nuts. Cool some and cut while still warm. Cool in refrigerator. Keep in refrigerator.
Combine sugar, flour and unbeaten egg. Mix until well blended. Add vanilla; mix and stir in nuts and apples. Pour into greased pie dish. Bake at 350° for 30 minutes.
Cream butter and sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add flour, stirring in a small amount at a time. Pour into greased and floured 10-inch Bundt pan (can use a tube pan). Bake at 300° for 1 1/2 hours.
Mix and chill until firm. Roll into small balls and chill again. Melt 1 large package chocolate chips and 1/2 block of shaved paraffin in double boiler. Dip balls into chocolate mixture and put on wax paper to dry.
In a 9 x 5-inch pan, combine the butter and brown sugar. Drain the pineapple, reserving 1/4 cup of the juice. Spread pineapple over butter and brown sugar. Combine remaining ingredients, including pineapple juice. Mix well. Press into loaf pan. Bake in a 350° oven for 50 minutes. Invert to serve.
Sift dry ingredients. Stir in yolks, milk and butter. Fold in whites. Loosely add blueberries. Bake in a hot waffle iron. I double the recipe and freeze the extras to toast on a hurried morning.
Cut ends from bread. Cut loaf in half and hollow out. Mix all ingredients including bread you hollowed out. Spoon mixture onto bread halves. Reassemble bread. Wrap and refrigerate 2 hours or overnight. To serve, cut into slices.
Mix first 4 ingredients. Add drained pineapple. Put in oblong dish. Cover with marshmallows. Let jell.
Sift flour with spices, salt, baking powder and soda. (You can use a whisk.) Cream shortening and sugar together until light and fluffy. Add eggs, beating well after each addition. Add flour mixture alternately with thick sour milk to creamed butter and sugar mixture. Beat thoroughly. Bake in a well-greased 9 x 13-inch pan for 45 to 50 minutes in a 350° oven. Let cake stand in pan while preparing icing. Broiled Coconut Icing on this is very good.
Heat oven to 400°. Grease pan. Sift flour; add salt to potatoes. Add shortening; mix milk in gradually. Roll out dough and cut with biscuit cutter or shape with hands.	Bake 15 minutes or until brown. Butter at once. Serve hot.
Brown and drain beef and sausage. Make meat sauce in large saucepan with tomato sauce, tomatoes, tomato paste, basil, oregano, garlic, lemon juice, sugar, salt, pepper, beef and sausage. Simmer over low heat, uncovered, for 30 to 40 minutes.
Melt red hots in pineapple juice. Add grapefruit juice mix; then add the chilled ginger ale.
Beat until creamy the butter, sugar and egg yolks. Fold in Cool Whip along with chopped candy bars. Break cake in pieces. Put half in a 9 x 13-inch pan. Pour half of the Cool Whip mixture over this and put rest of cake in pan. Top with remaining Cool Whip mixture. Refrigerate overnight.
In a large kettle, combine all the ingredients and bring slowly to a boil. Simmer for 20 minutes and pack boiling hot into hot jars. Seal at once.
Mix flour and cheese. Add Rice Krispies and margarine. Mix well with hands. Roll marble size balls. Bake on ungreased cookie sheet at 350° for 15 minutes. Makes about 235 small puffs.
Wash cucumbers (do not peel). Slice cucumbers. Add onions, green peppers, garlic and pickling salt. Cover mixture with crushed ice. Let stand 3 hours. Drain well.
In a large bowl (not metal), mix sliced squash and salt and set aside for 1 hour. Mix all seasoning ingredients with squash, then place combined mixture in a large pan; bring to a boil and pour into jars.
Put soup and sour cream into chicken when done. Salt and pepper to taste. Layer bottom of baking dish with 1/2 of bread crumbs, then a layer of chicken, one layer of broccoli and one layer of rice. Repeat. On top of casserole, spread cornbread crumbs and 2 tablespoons melted margarine. Bake at 350° for 25 minutes.
Grease 5 (3 1/2-inch) muffin pans or 12 (2 1/2-inch) cups. In large cooking bowl, stir the flour, 2/3 cup nuts, sugar, baking powder and salt. In medium mixing bowl, combine the egg, milk and oil. Add egg mixture all at once to dry mixture. Stir just until moist. Put into muffin pan. Bake at 350° for 25 minutes. Remove and cool. Can be frosted if you want.
Combine first 9 ingredients. Cover and simmer 15 to 20 minutes. Sprinkle flour over cold milk and shake. Gradually add to hot mixture, stirring until thickens. Remove from heat and add sliced cheese.
Combine first 4 ingredients in a plastic bag; shake to mix. Place 2 or 3 pieces of chicken in the bag; shake well. Repeat the procedure with remaining chicken. Heat 1/2-inch of oil in a large skillet to 350°; add chicken and brown on all sides. Reduce heat to medium; cover and cook 30 minutes or until chicken is tender. Remove cover and cook an additional 10 minutes, turning occasionally. Drain well on paper towels. Yield: 4 servings.
Blend mustard and a small amount of vinegar in saucepan. Add remaining vinegar, water, sugar, salt, celery seed, mustard seed and cloves; mix well. Bring to a boil. Simmer for 10 minutes, stirring frequently. Cool. Combine whole eggs and onion slices in bowl. Add cooled vinegar mixture. Chill, covered, overnight. Yield: 12 servings.
Mix the first 4 ingredients; spread in pan for sheet cake. Mix together the remaining 3 ingredients; spread over the top of the first mixture. Bake at 350° for 45 minutes. Cool; cut into squares.
Cook onions and peppers slowly in Crisco until onions turn yellow. Add meat; saute until meat falls apart. Add tomatoes, rice and seasonings. Put in casserole. Cover and cook slowly for 45 minutes at 375°.
Preheat oven at 375°. Cream together eggs, both sugars and shortening and set aside. Combine spices, flour and baking powder. Add vanilla and milk and mix in remaining ingredients. Spoon onto ungreased cookie sheet. Bake 8 to 10 minutes.
Preheat oven to 350°. Mix together pineapple, flour/sugar mixture and cheese. Put in casserole dish. Combine melted butter and crushed crackers. Place over pineapple mixture. Bake in preheated oven for 25 minutes or until top is slightly brown.
Place broccoli in bottom of 9 x 9-inch pan. Place chicken on top. Mix curry powder, lemon juice, mayonnaise and soup. Pour over chicken and cover with grated cheese and bread crumbs. Bake at 300° for 45 minutes.
Melt butter; add sugar, salt, maple syrup and eggs. Beat until well blended. Fold in pecans; break large halves in half. Pour filling into crust and bake at 370 for 35 minutes until set. Cool.
Combine first four ingredients. In a separate pan melt butter and chocolate; cool. Beat eggs; add sugar and chocolate mixture. Sift flour, baking powder and salt and add this to chocolate mixture and mix well. Pour half of chocolate mixture into greased 8 x 8-inch or 9 x 9-inch pan. Spread cream cheese mixture over it and top with the rest of chocolate mixture. Sprinkle with almonds. Bake in 350° oven for 45 minutes.
In saucepan, blend wine and lemon juice into cornstarch. Add 1/2 of jam. Cook and stir until thick and bubbly. Stir in remaining jam and margarine. Heat and stir until margarine is melted. Brush ham with glaze. Garnish ham with parsley or watercress.
Mix sugar and vinegar in quart jar. Add pecans and shake to coat nuts. Place in shallow pan. Bake in 250° oven, stirring frequently, for 30 minutes until lightly browned. Add melted butter and seasoned salt; toss well. Continue baking until toasted. Store in tight container in refrigerator. Yield: 2 cups.
Bring to boil all ingredients and pour into a warm crock-pot. Cook on high for 6 hours. Cook without the lid. At end of six hours, pour into pint jars. Will yield around 4 to 5 pints.
Stir 1 1/2 cups mix into 8 ounce softened cream cheese. Shape into ball. Wrap in plastic and refrigerate until firm. To serve, let stand at room temperature 20 to 30 minutes until softened and serve with Nabisco Famous Chocolate Wafers (usually found with Ice Cream Toppings).
Combine beef and crumbs. Add eggs, milk and seasonings and mix thoroughly. Shape into balls and brown in oil. Add onion soup and cook slowly for 20 minutes or until meatballs are tender. Variation: Use mushroom soup, flatten balls into patties and wrap each with strip of bacon.
In large Teflon or electric skillet melt butter then add noodles and saute until slightly browned. Add rice and broth and simmer for 1/2 hour, stir often. If it gets too thick, add a little water. Serves 8, good with oven-baked chicken breasts.
Blend the first 5 ingredients with hands until mixed. Spread in a 9 x 13-inch pan. Place in a 375° oven until golden brown; stir occasionally while browning. Reserve 3/4 cup for topping. Pat remainder into 10-inch pie tin. Cool. Beat egg yolks until light yellow. Gradually add 1/2 cup white sugar; continue beating until thick and light. Add lemon juice; beat. In separate bowl, beat egg whites until stiff, adding remaining white sugar. Whip cream; fold into egg white mixture. Fold in egg yolk mixture and pour into crust. Add topping and freeze. Yields 8 servings.
Heat oven to 325°. Mix sugars, butter, Crisco, egg and vanilla. Stir in remaining ingredients. Drop by rounded teaspoonfuls about 2 inches apart on ungreased cookie sheet. Bake about 10 minutes. Immediately remove from cookie sheet. Makes about 3 dozen.
After you've removed the seeds from the pumpkin, don't throw them away. Separate the seeds from the pulp and rinse under cool water. Drain on paper towels. Spread on cookie sheet and cover with melted margarine. Salt to taste.
Melt butter in deep pan on low heat. Add onion, bell pepper and garlic and saut for 10 minutes. Stir in flour. Season crawfish tails with salt, pepper and paprika and add tails to vegetables. Add water. Stir and cook slowly for 20 minutes. Add soup and simmer for 5 minutes. Serve on dirty rice and sprinkle with onion tops and parsley.
Mix sugar, vinegar and mayonnaise. Cut or chop the heads of broccoli, cauliflower and onion. Pour mixture over and stir. Let set overnight.
Rinse and pat dry stewing meat. Cut in smaller pieces. Add all ingredients in 5-quart cooking dish. Mix dissolved beef cubes and can of soup with preceding ingredients, adding salt and pepper and any other spices you might like. Cook in oven at 350°. Time 2 to 3 hours, covered. Do not need to brown meat first.
Melt butter in 2-quart casserole. Combine next 6 ingredients to make batter; pour on butter. Drain apples; pile in center of batter. Bake in moderate oven (350°) until batter covers fruit and crust browns, 30 to 40 minutes. Makes 4 to 6 servings.
Cook garlic in oil. Add celery, pepper strips and oregano. Cook until tender-crisp. Add beans and carrots. Heat through. Yields 4 to 6 servings.
Salt and pepper meat. Flour with flour. Brown meat and put in a glass casserole. Cook bell peppers, mushrooms and onion. Remove from heat and add basil, white wine, water and bouillon cube. Pour over meat and cover with foil. Cook at 350° for 1 hour.
Mix all ingredients, except the 1/4 cup catsup, in a large bowl. Press into a 9 x 5 x 3-inch loaf pan or shape into a loaf on a bake and serve platter. Spread the 1/4 cup catsup over top. Bake at 350° for 1 hour and 15 minutes. Allow to sit a few minutes before slicing. Serves 8 or 10.
Mix everything together. Makes 2 pies. Bake at 350° for 30 to 40 minutes.
Sift dry ingredients into a large bowl. Mix remaining ingredients well and add to dry ingredients. Mix just until the liquids coat the flour. Pour into greased 9 x 5-inch loaf pan and bake about 1 hour at 350°.
Whip Dream Whip according to package directions to make 2 quarts. When whipped, add chocolate syrup (Hershey's) while continuing to whip. When blended, dish into dessert dishes and top with whipped topping and chocolate shavings or miniature chocolate chips.
Saute carrots and onion in oil. Mix with black pepper, mayonnaise, salt and red pepper. Grease a casserole dish with 1 tablespoon of margarine. Pour mixture in dish. Sprinkle crushed crackers over top. Bake at 350° for 30 minutes. Remove from oven and sprinkle with cheese.
Melt 4 tablespoons butter, add flour and salt. Add milk slowly. Cook until sauce thickens. Add sliced potatoes and bring to a boil. Arrange in a 9 x 13 baking dish and dot with remaining butter. Bake a 350° for 1 hour and 15 minutes. Yields 12 servings.
Place cereal in a large bowl; set aside. Microwave chocolate chips, Reese's pieces and oleo. Add vanilla. Pour chocolate mixture over cereal. Place combined mixture in zipper bag with powdered sugar and shake.
Whip cream cheese and milk together. Chop dried beef and add to cream cheese. Add onion, garlic salt and pepper. Fold in sour cream. Put in shallow baking dish. In saucepan melt 2 tablespoons butter; add 1/2 teaspoon salt and 1/2 cup chopped nuts. Spoon over mixture. Bake at 350° for 20 minutes.
Stir Cheddar cheese into hot white sauce. Remove from heat. Stir in egg yolks, well beaten. Beat egg whites until stiff with cream of tartar. Fold in the cheese mixture with a wire whisk. Pour into ungreased 1 1/2-quart casserole dish. Make a groove 1 inch from edge with a knife. Set casserole in pan of water 1 inch deep. Bake until puffed and brown, about 50 minutes at 350°. Serve immediately! Serves 4.
Cut turkey into julienned strips (4 1/2 x 1/2-inch). Cut celery diagonally into slices (1/4-inch). Combine with fruits and almonds and mix thoroughly. Fold into turkey. Combine salad dressing, lemon juice, soy sauce, Worcestershire sauce and curry powder and mix thoroughly. Gently stir into turkey mixture. Cover and refrigerate. Serve each portion on chilled lettuce leaf. Garnish with strawberry or other brightly colored fruit.
Mix together. Spread in wax paper-lined cookie sheet. Bake at 350° for 30 minutes. Cut into bars while warm.
Place soup, mayonnaise and cream cheese in saucepan and heat on low until blended together. With wire whisk, whip cream cheese until completely melted. Melt gelatin in 1/4 cup hot water. Add soup mixture and stir well. Stir in celery, onion and shrimp. Pour into well-oiled mold. Chill at least 5 hours. Serve with Triscuit crackers.
Mix all ingredients until smooth. Add cherries and nuts, blending with a spoon. Bake at 350° for 45-50 minutes. Serve with whipped cream.
Wipe the chops with a damp cloth and slash the fat a bit around the edges to keep them from curling during cooking. In large skillet, fry bacon until crisp, then remove and drain on absorbent paper. Dip the chops in flour, then in lightly beaten egg, then roll in crumbs. Brown quickly in bacon fat, turning with spatula, being careful not to loosen crumbs. After they are browned, add salt, pepper and 1/2 cup cream. Reduce heat, cover pan and simmer for 20 to 25 minutes until chops are tender. Remove meat to a hot platter; add 1/2 cup cream to the pan. Pour this over chops, then sprinkle with crumbled bacon bits.
Cookie Crust: Spray a 15 x 10 x 1-inch pan with cooking spray. In a large bowl with mixer at medium speed, beat the flour, butter or margarine (cut in pieces), sugar and salt until mixture resembles fine crumbs. Press firmly into prepared pan. Bake 20 to 23 minutes or until golden brown. Top with filling and complete baking.
Put half of the ingredients in a blender. Pour into freezer container. Blend the other half of the ingredients and put into same container. Freeze for at least 12 hours. Thirty minutes before serving, remove container from freezer and stir. When ready, pour into glasses and stir again. Never freezes solid, will be slushy.
Mix all together and chill 4 or 5 hours. Serve on bed of lettuce.
Blend cream cheese and sugar. Add Cool Whip. Pour into baked graham cracker crumb crust and top with favorite topping. Cool, then serve.
Use milk and prepare pudding as directed on box. Immediately stir dry cake mix into pudding. Spread into greased 9 x 13-inch pan. Sprinkle chips (as many or as few as you like) and nuts on top of cake batter. Bake at 350° for 25 to 30 minutes.
Reserve 1 cup of tomato sauce. Combine all remaining ingredients. Spoon into 9 x 5-inch loaf pan. Bake at 350° for 45 to 50 minutes. Heat reserved tomato sauce and serve over meat loaf. Serves 4 to 6.
Place skinned chicken in casserole. Mix remaining ingredients and pour over chicken. Cover and bake 1 1/2 hours at 350°. Whole chicken, cut-up, may be used as well. Serve with rice.
Cook pasta. Cool. Add drained beans and all other ingredients. Toss with desired amount of salad dressing.