HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together sugar, eggs, margarine, flour and bananas. Pour into greased and floured loaf pan. Bake 1 hour at 350°.
Blend all ingredients together. Add milk up to "full line" of ice cream freezer. Serves 10.
Split peppers; clean out all seeds. Fill the 2 halves with softened cream cheese and freeze. When frozen, dip in batter and deep fry. These are delicious! Use any batter recipe or buy a prepackaged mix.
Peel and cut eggplant.	Place in boiling water and cook for 1/2 hour or until soft. Drain in colander for 1/2 hour. Combine all ingredients except sauce and peppers. Mix and shape into balls. Place in heated frying pan with oil and fry until slightly brown. Place on flat baking sheet. Fry peppers and place on eggplant balls, scattering over top. Add sauce to top of peppers; cover and bake at 350° for 30 minutes in preheated oven. Makes 60 balls. After frying place in sauce instead of meatballs.
Heat oven to 375°. Spray bottom of 12 medium muffin cups with vegetable spray. In a large bowl, beat milk, yogurt, egg whites, whole egg, vanilla and lemon zest.
Cook hamburg in water until done, then brown. Add tomatoes; cook 10 minutes. Then add macaroni. Cook 8 minutes, long enough for macaroni to cook. Salt and pepper to taste.
Combine mayonnaise, mustard, lemon juice, salt and pepper in large bowl; blend well. Add potatoes, eggs, apple, ham, cucumber and onions; toss gently to mix.
Put all ingredients in a saucepan on low heat, stirring constantly with a wire whist. Bring to a boil and cook for 5 minutes. Remove from heat. Add vanilla and beat until smooth. Great for ice cream!
Combine yogurt and peanut butter. Spread onto graham crackers or cookies. Top with another cracker. Wrap in plastic wrap. Freeze.
Place sausage; drain. Separate crescent rolls and place on 12-inch pizza pan (points towards center). Press over bottom and up sides; seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with cheese. In a bowl, beat eggs, milk, salt and pepper; pour into crust. Sprinkle Parmesan over all. Bake at 375° for 25 minutes. Makes 6 to 8 servings.
Mix all ingredients together. Pour into prepared cake pan. Bake at 400° until golden bubbly.
Beat egg white very stiff. Add sugar and salt; add pecans. Coat well. Place 2 tablespoons butter on cookie sheet; melt and spread around. Place coated nuts on sheet. Place in oven at 400° for about 20 minutes. Watch carefully; turn over once.
Mix first 6 ingredients together in large bowl. Pour into greased 9 x 13-inch baking dish. Sprinkle crackers over top. Melt margarine and pour over crackers. Bake at 350° for 40 to 45 minutes.
Brown beef. Add tomatoes, sauce and seasonings. Let simmer. Cook macaroni until done. Then add macaroni and cheese to sauce. When cheese is melted, dinner is ready.
Mix Ranch dip, sour cream and cream cheese. Refrigerate. Spread chilled sour cream mixture onto tortillas. Sprinkle with parsley, olives and peppers. Tightly roll tortilla; wrap in foil. Refrigerate for a day. Unwrap and cut into pinwheels. Place on serving plate garnished with fresh parsley or lettuce leaves.
Brown chicken in 2 tablespoons of the cooking oil; season with salt and pepper. Place chicken in a well-greased 13 x 9 x 2-inch baking dish. In bowl, beat eggs; add milk and the remaining 1 tablespoon oil. Stir together the flour, tarragon and 3/4 teaspoon salt. Add to egg mixture. Beat until smooth. Pour over chicken. Bake in 350° oven. Bake 55 to 60 minutes or until done.
Dissolve gelatin in boiling water. Add sherbet and stir until dissolved. Add bananas, mandarin oranges and pineapple. Pour into a 2-quart ring mold. Chill until set.
Beat eggs until lemon colored. Add sugar, beating until light. Sift dry ingredients together, then add to egg mixture. Mix well. Add 1/4 cup boiling water, a little at a time, then add the remaining 1/4 cup boiling water (all at once) and the flavoring.
Add the lemon juice to the honey. Stir in the well beaten eggs. Mix together thoroughly. Cook over simmering water until thickened. Mixture will become clear, stirring constantly. Cool. Fold in the whipped cream. Serve with an assortment of fruit.
Cook chicken breasts until tender and chop into bite size pieces. Crush crackers. Place half of crushed crackers in bottom of baking dish. Mix chopped chicken together with water chestnuts, soups and sour cream. Pour into baking dish, 9 x 9-inch. Cover with remaining crackers and sliced butter. Bake at 350° for 25 to 30 minutes.
Mix almond butter, butter and sugars until well blended. Add eggs, baking soda and salt. Mix well. Add flour and vanilla. Roll dough out into logs and cut into 1-inch slices. Put on cookie sheets, ungreased, and press down, but not flat. Dough should be of a consistency that you can be able to roll into a log. If of softer consistency, add more flour. Bake at 350° for 10 minutes.
Beat together sugar, margarine, egg, cinnamon, nutmeg and cloves. Add soup with water and soda. Add flour. Bake in preheated oven at 350° in a greased and floured loaf pan for approximately 1 hour.
Fry potatoes until golden brown. Fry bacon until crispy. Crumble bacon into small bowl, then pour over top of fried potatoes. Cut cheese into small cubes and pour over top of potatoes and bacon. Cover and place in microwave until cheese melts. Cool for 3 minutes, then dip fries into Ranch dressing.
Combine all ingredients except butter and chicken. Dip chicken pieces in melted butter, then in crumb mixture, coating well. Arrange pieces in shallow roasting pan. Bake 1 hour in 350° oven. Do not turn chicken.
Mix lemon juice into condensed milk; stir until thick. Add vanilla flavoring. Fold in whipped topping. Put filling into crusts, mounding up filling on sides. Spread cherry pie filling on top of pies, but do not spread all the way to the sides. Chill and serve.
Saute sausage until done, breaking meat into small pieces as it cooks. Drain and set aside. Beat eggs in bowl. Add milk, salt and mustard.
Fill jars with cucumber spears. Put powdered alum on top with dill seed and crushed garlic. Mix and boil the water, vinegar and salt. Pour hot liquid over pickles. Screw lid on tight, no need to process. Good to eat in a few days.
Cream together sugar, oil and eggs. Sift together soda, salt and flour; add to egg mixture. Add apples, walnuts, coconut and vanilla. Pour into 10-inch tube pan and bake at 350° for 1 hour and 20 minutes.
Drain pineapple. Using juice, heat and mix with Jell-O. Cool. Whip the whipping cream and cream cheese. Fold in with the other ingredients, adding pineapple. Pour into salad mold. Chill until set.
Preheat oven to 400°. Spray baking dish with nonstick cooking spray. Set aside until needed.
Dip chicken into beaten eggs and roll into bread crumbs. Melt butter in frypan and brown chicken on both sides. (Do not try to cook done, just brown.) Put browned chicken into casserole dish; pour Ragu sauce over chicken. Cover with grated Mozzarella cheese evenly. Sprinkle generously with Parmesan cheese. Bake 1 hour at 350°, covered. Sprinkle with more Parmesan cheese when removed from oven. Serve hot.
Heat bacon drippings in skillet over medium heat. Stir in onion and celery until tender. Add flour, salt and pepper. Stir like gravy until mixture is like paste. Remove from heat and combine all other ingredients in large pot. Stir in onion mixture. Bring to boil. Cover and reduce heat and simmer for 2 hours, stirring occasionally. Serve over rice.
Heat oven to 350°. Grease a 9 x 13-inch pan. Mix all ingredients, except zucchini, thoroughly then fold in the zucchini. Pour into greased pan and bake 30 minutes until brown. Cut into 2-inch squares; serve warm. Also delicious refrigerator cold.
Mix flour and meal and work in Crisco like pie dough. Add eggs to milk and add to flour. Add more milk if not enough to handle. Roll out and cut in 1-inch pieces and drop in chicken broth that is boiling. When you add last dough, cover and turn fire out.
Place eggs, cheese, salt and pepper in a covered jar and shake well. Heat butter in skillet until melted over medium heat. Coat skillet with butter. Pour egg-cheese mixture into hot skillet. Cook over medium heat without stirring. Turn with spatula when eggs begin to firm on bottom. Cook 5 to 8 minutes or until eggs are firm. Serve warm.
Add oleo, Worcestershire and seasoned salt in a small bowl and mix. Pour cereal, nuts and braids into plastic bag, add oleo mixture and shake until thoroughly mixed.
Place chocolate pieces in saucepan; add 1 cup of the milk. Heat and stir over low heat until chocolate pieces melt. Stir in remaining milk, malted milk powder, vanilla and mint extract; heat through. Beat with rotary beater until frothy; pour into cups or mugs. Serves 6.
Prepare spaghetti sauce. Meanwhile, in 8-quart Dutch oven, prepare ziti macaroni as label directs; drain. Set aside.
Mix and pour into 30 cup percolator. In top of percolator, put 4 1/2 teaspoons whole cloves and 4 sticks cinnamon. Perk!
Crumble beef in a shallow casserole dish (2 1/2-quart). Sprinkle with minced onion and garlic. Heat uncovered on Medium-high for approximately 6 minutes. Stop to stir occasionally to break up meat. Drain fat.
Cut broccoli in pieces. Place all ingredients in a 2-quart casserole dish; cover. Bake at 350° for 45 minutes or 1 hour. Stir once or twice during cooking. Add more milk if casserole appears dry.
Mix margarine and sugar until grimy. Mix baking powder with the flour. Add eggs and flour alternately, then add vanilla. Sprinkle top with chopped nuts and sugar. Bake at 350° for 30 minutes. Test with toothpick.
Thaw bread completely. Slice lengthwise in approximately 7 slices. Dip each slice in butter, then cheese. Arrange bread slices around greased angel food cake pan. Let rise. Bake 25 minutes until golden brown at 350°.
Preheat oven to 350°.	Combine first four ingredients; mix well. Blend in flour. Spread evenly over jelly roll pan. Mark lightly into squares. Drop pie filling into center of each square. Bake until lightly brown, 25 to 30 minutes. Cool. Sift confectioners sugar over top.
Brown beef and drain. Peel and slice potatoes and onions in thin slices. Layer meat, potatoes and onions in a casserole. Mix soup, salt and pepper; pour over the other ingredients. Sprinkle with cheese and bake at 350° for 1 hour or until potatoes are tender.
Saute onion in butter until soft. In 2-quart casserole dish, layer 1/2 the onion, 1/2 the cheese and 1/2 the crackers. Repeat layers. Casserole can be refrigerated at this point and baked later. Bake at 325° for 30 minutes.
Preheat oven to 350°. Mix all ingredients, except bacon, in a 2-quart baking dish. Top with uncooked bacon. Bake uncovered for 1 hour. Delicious.
Sift dry ingredients together. Cut in oleo until mixture is crumbly. Add egg and orange juice all at once; fold in nuts and cranberries. Grease pan well and bake at 350° for 1 hour. Remove from pan; cool on wire rack.
Mix all together. Pat into squares 1/2 thick. Cut with knife. Place 3-inches apart on pan (closer to be soft). Bake at 450° for 10 to 12 minutes.
Mix 2 teaspoons soy sauce, sherry, cornstarch and salt. Marinate chicken at least 1 hour, the longer, the better. Mix remaining soy sauce, sherry, vinegar, chicken broth, sugar and cornstarch; set aside. Heat 1 tablespoon of oil in wok. Cook peanuts until browned; set aside. Add 2 tablespoons of oil to wok and heat. Cook chili peppers until charred on medium heat. Increase heat to high and cook chicken for 2 minutes. Add onions, peanuts and cornstarch mixture. Cook until sauce boils and thickens.
Mix all ingredients. Put in casserole. Can be frozen at this point. Mix 1/2 stick oleo and corn flakes for top. Sprinkle with almonds. Bake 35 minutes at 350°.
Cream butter and sugar together. Add vanilla and oatmeal. Drop on cookie sheet, 1/2 teaspoon of dough 2-inches apart. They spread. Bake 5 to 6 minutes at 375°. Let sit a couple of minutes before removing. Tastes good and looks pretty.
Cream margarine and peanut butter. Add sugar. Knead with fingers. Put into a 9 x 13-inch pan. Melt chocolate chips in double boiler and pour over peanut butter mixture. Refrigerate until firm. Cut into squares.
Prepare rice. In a large skillet, brown ground beef and onion; drain. Stir in remaining ingredients except rice and cheese. Remove from heat. Add cooked rice. Sprinkle with cheese.
Blend first 4 ingredients. Mix the cranberries and confectioner sugar and let stand 1/2 hour. Then fold into muffin batter. Fill 12 well greased muffin cups 2/3 full. Bake at 400 degrees for 15 minutes.
Preheat oven to 400°. Cook pasta 7 minutes from boiling. Heat tomato sauce and garlic in saucepan. Mix with drained pasta and place in a 9 x 12-inch pan. Lay cheese on top and sprinkle with bread crumbs. Drizzle melted margarine over top. Bake 25 minutes. Don't overcook.
Cream butter and sugar. Beat in eggs. Sift dry ingredients and add milk and vanilla. Make dough soft but easy to handle. Chill. Roll 1/2 inch thick. Cut your favorite designs. Bake 8 to 10 minutes at 350°. Makes 4 dozen.
Cook raisins and water 5 minutes. Save 5 tablespoons juice. Add soda when cool. Beat oleo and sugar.
Soak oats in buttermilk 5 minutes. Beat in the eggs; stir in the brown sugar. Sift flour, baking powder, salt and soda together and stir into mixture. Stir in the oil. Grease muffin cups and spoon in the muffin mix. Bake 20 minutes at 400°.
Mix gelatine, sugar and salt together in pan. Add egg yolk, 3/4 cup milk and chocolate. When chocolate is melted use mixer on low speed to get smooth. Let cool (not jelled). Whip milk (cold) until peaks form. Add chocolate mixture. You may fold together with the mixer. Pour into a graham cracker crust. Chill.
Mix and put in 2-quart casserole. Cover with foil and bake in preheated 350° oven for 1 hour. Uncover and sprinkle with grated Cheddar cheese. Bake 30 more minutes.
Mix pineapple and jello in saucepan. Bring to a boil. Remove from heat and let cool, but do not let it jell. When cool, add buttermilk and Cool Whip. Pour into a serving bowl.
Place prunes, apricots and pineapple in a 9 x 13-inch casserole dish. Combine cherry pie filling, water and sherry or juice. Pour over fruit. Mix well. Bake for 1 1/2 hours. Delicious with meats.
Heat oven to 350 degrees. Beat egg whites until stiff peaks form. Set aside. Beat egg yolks. Blend in lemon juice and milk. Add sugar, flour and salt. Beat until smooth. Fold in whites. Pour into ungreased 1 quart casserole dish. Place dish in a pan of very hot water, one inch deep. Bake for 45 to 50 minutes. Serve warm or cool and add whipped cream or ice cream if desired.
Boil chicken. Remove from broth and let cool. Boil rice, onion, carrots, celery, spices and butter in chicken broth (vegetables should be crisp). Remove chicken from bones. Add the chicken to the prepared rice. Heat and serve.
Spray the bottom of a baking dish with Pam cooking spray. Spread potatoes in dish; spray potatoes. Spread onions on top of potatoes; spray with Pam. Continue the same procedure with the green peppers. Salt and pepper to taste. Cover and bake at 375° until tender.
Peel and cut carrots, potatoes and onions to desired size. Cover with water and boil (steam) until soft. Add milk to vegetables and bring to a boil. Add a pinch of soda and can of diced tomatoes. Add a light thickener made with cornstarch and milk. Bring to a boil again. (When milk is added, stir frequently or it will stick; also be sure to add baking soda before tomatoes.)
Bring to boil, sugar and Karo syrup. Take off heat and add peanut butter. Mix with Rice Krispies. Put in 9 x 13-inch pan.
Coat cutlets with nonstick cooking spray and place in heated skillet. Saute on each side for 2 minutes. Remove from skillet and keep warm. Add oil to skillet and saute garlic; return chicken to skillet and simmer for 5 minutes. Ready in 20 minutes. Makes 4 servings. Also great over pasta.
Cook macaroni; drain. Leave in pot and mix in margarine, salt and pepper to taste, eggs and milk for consistency desired. Add cheese. Let simmer long enough for cheese to melt.
Put water, chicken, salt, pepper and bouillon cubes in a large pot. Boil until chicken falls off bone. Remove all bones from chicken and pot. If dry, add 1/2 cup hot water. Take 1 cup of broth from chicken. Add flour to medium bowl. Push around edge of bowl. Put 2 tablespoons of broth into center of bowl. Add flour with teaspoon. Stir together to make ball size dumplings. When through, put on medium flame. Cook 1 hour.
Beat cream cheese with small amount of saved pineapple juice. Beat in pineapple. Add pudding. Stir in cherries, pecan pieces and Cool-Whip. Mix well. Pour into Pie shell and refrigerate several hours before serving.
Cook the rice and cool; then mix all ingredients together. Add salt to taste. Pour into casserole dish and bake at 350° for about 30 minutes.
In 12-inch skillet, heat oil and butter over medium heat. Add potatoes and cook without stirring for 5 minutes. Sprinkle with thyme, salt and pepper and cook for 5 minutes, stirring occasionally, until potatoes are tender and lightly browned. In small bowl, with fork, gradually stir beef broth into flour until smooth. Pour evenly over potatoes. With spatula, firmly flatten and cook without stirring for 5 minutes until sauce is thickened. Next, stir in roast beef. Make shallow indents in hash and break an egg into each one. Cover and cook 3 to 5 minutes until eggs are cooked as desired. Sprinkle with parsley or onion and serve.
Cut up shrimp, if large. Fry bacon in pan. Add onion, bell pepper and celery. Cover and cook on low heat until tender. Add shrimp, salt, pepper, Worcestershire sauce and Tabasco. Cook 6 minutes. Add cooked rice. Stir well to mix. Will serve 6.
Stir grits into boiling salted water. Cover and cook slowly 25 to 30 minutes. Add all cheese except 3/4 cup and stir until melted. Blend a small amount of grits into beaten eggs, then stir eggs into grits. Add garlic powder if used. Pour into a greased two-quart casserole; sprinkle with remaining cheese and bake 20 minutes at 350°. Serves 8 to 10.
Cook potatoes; mash until smooth. Add remaining ingredients and beat until light and fluffy. Cool and cover. May be kept in the refrigerator up to 2 weeks.
Cook meat, onion and garlic until meat is browned. Drain off fat. Stir in undrained tomatoes, tomato sauce, tomato paste, basil and salt. Cover; simmer 15 minutes, stirring often.
Mix all ingredients except chocolate topping and 1/4 cup of the nuts. Pour int 8 x 11-inch cake pan. Sprinkle with nuts saved and chocolate topping over the top. Freeze until firm and slice.
Combine all dry ingredients. Mix cocoa in hot water; add margarine, eggs and vanilla. Bake in greased 13 x 9 x 2-inch pan in 350° oven for 25 to 30 minutes.
Mix ingredients. Chill for 1/2 hour. Form into rolls to be sliced. Chill again. Slice and bake as desired, for 12 to 15 minutes at 350°.
Mix all dry ingredients. Add all liquids and pumpkin. Stir until smooth. Grease and flour four 1 pound coffee cans. Fill half full with batter. Bake at 325° for 1 hour.
Combine dry ingredients. Cut in butter until it looks like coarse meal. Add yolks and sour cream. Blend well, with hands. Cut dough into 6 sections, wrap in wax paper and chill overnight.
In bowl, combine graham cracker crumbs, pecans, raisins, cherries and pineapple. In a pan, combine marshmallows, milk and butter. Cook over low heat, stirring constantly until melted. Pour over pecan mixture and mix well. Shape into 1-inch balls and roll in coconut.
Fry hamburg and onion. Add other ingredients and mix. Bake 30 minutes at 350°.
Saute onion and garlic in cooking oil. Add chopped tomatoes, water, paste, bouillon, spices and cooking wine. Simmer. Chop vegetables, using whichever vegetables you prefer. Add generous amounts to sauce. Simmer 2 to 3 hours, stirring occasionally. Serve hot over pasta.
Combine all ingredients and bake 1/2 hour at 350°. Serve hot with Melba toast, crisp crackers, etc.
Mix flour, salt, tartar, water and oil in large pan. Cook over low heat. Use wooden spoon to stir until mixture is like dough. Remove from heat. Cool. When cool, add flavoring and coloring. Knead until smooth.
Preheat oven to 350°. In a large mixing bowl, cream margarine, vegetable oil and sugars. Add eggs and vanilla; beat well.
Combine dry ingredients; make a well in center of mixture. Combine milk, shortening and egg; add to flour mixture, stirring just until moistened. Spoon batter into greased muffin tins, filling 2/3 full. Bake at 400° for 25 minutes or until golden brown.
Marinate chicken in dressing overnight. Roll chicken in crushed crackers and then in Parmesan cheese. Melt margarine in casserole dish. Place coated chicken in casserole dish. Spread remaining crackers and cheese over the top. Cover and bake at 350° for about 1 hour. Uncover and continue cooking until brown.
Preheat oven to 350°. Combine browned ground beef, oregano and spaghetti sauce. Layer sauce, noodles and a mixture of eggs, cottage cheese and Parmesan cheese. Sprinkle 1 cup of Mozzarella cheese between layers. Reserve 1/2 cup Mozzarella cheese to sprinkle on top of casserole after baking. Pour water evenly into 4 corners of dish. Cover with foil. Bake 1 1/4 hours. Sprinkle on cheese. Let stand 10 minutes before serving.
Rinse chicken pieces with water; do not dry. Coat chicken with combined Parmesan cheese and bread crumbs. Heat oil in skillet over medium-high heat. Brown chicken for 5 minutes on each side or until lightly browned and tender. Remove chicken to platter. Keep warm. Reduce heat to medium. Add wine to skillet; stir to loosen drippings. Remove from heat and serve over chicken.
Cook broccoli in chicken broth at least 5 minutes. (Can use frozen broccoli, also.) Saute onion and carrots in margarine until clear. Add flour to make a roux (thickening sauce). Add pepper to taste. Add half and half. Cook until thickened.
Beat eggs for 5 minutes. Add sugar, pumpkin and lemon juice. Stir together the flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold flour mixture into pumpkin mixture. Spread in greased and floured 15 x 10 x 1-inch pan. Top with 1 cup chopped nuts. Bake at 375° for 15 minutes. Turn out on a towel sprinkled with 10x sugar. Starting at narrow end, roll towel and cake together. Cool and unroll.
Prepare no bake cheese cake crumbs according to package directions, using margarine and sugar; set aside. Prepare cheese cake filling according to package directions, using milk; fold in whipped topping. Spoon half of the filling mixture into a large bowl. Cover with prepared crumbs and cherry pie filling. Top with remaining filling mixture. Pull metal spatula through mixture several times to marble. Do not overmix. Cover and freeze 6 hours or until firm. Remove from freezer 15 minutes before serving. Scoop into individual dishes.
Cream sugar, eggs and oil. Add dry ingredients with fruit cocktail; mix well. Place coconut in bottom of 13 x 9-inch pan and pour cake batter on top. Bake at 350° about 50 minutes.
In small bowl, combine mayonnaise, onion and pepper. Brush on both sides of eggplant; dip in cracker crumbs. Bake on ungreased cookie sheet in 350° oven, turning once until browned, about 30 minutes. Serve hot. Always soak sliced eggplant in salted water about 30 minutes before cooking.
Dissolve yeast with water. Mix rest of ingredients; mix well. Let set 10 to 15 minutes. Roll out on greased sheet tray. Makes one normal size pizza crust.
Combine the egg and milk; mix well. Stir together the flour, cornmeal, salt and pepper. Dip tomato slices in egg mixture and dredge in cornmeal mixture. Fry tomato slices in hot oil until browned, turning once. Drain on paper towels. Serve hot.
Boil noodles for 10 minutes. Drain, then add butter, sour cream, cottage cheese, eggs, sugar and vanilla. Add 1 can crushed pineapple (do not drain). Mix together and put in greased pan. Bake for 1 hour at 350°. May sprinkle with cinnamon and sugar before baking.
Combine squash, sugar, eggs, milk and spices. Pour into a pie shell. Bake at 350° until of a custard consistency, about 30 minutes.
Mix all ingredients well and pour into unbaked pie shells. Bake at 350° until browned. Reduce heat to 300° and bake until done 1 hour and 15 minutes. Cool before serving. Yields 2 pies.