HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour orange juice into a mixing bowl. Add pineapple and juice and oranges (drained). Stir in the other fruits. Stir in the ginger ale. Pour mixture into 5 ounce paper cups. Cover with plastic wrap and freeze. Serve partially thawed and enjoy!
Mix graham cracker crumbs, sugar and margarine in a 13 x 9-inch pan. Press evenly onto bottom. Arrange banana slices on crust.
Lightly brown ground beef. Add onion; cook until tender, but not brown. Add corn, soups, sour cream, pimento, salt and pepper. Mix well. Stir in noodles, cooked and drained. Pour into 2-quart casserole. Mix bread crumbs and 3 tablespoons melted butter; sprinkle over top. Bake in moderate oven, 350°, for 30 minutes until hot.
Boil potatoes about 15 minutes or until almost tender. Peel and slice 1/4 inch thick. Use 2 quart casserole. Gently toss apples and potatoes together. Stir apple juice and cornstarch, add sugar and lemon juice. Pour over potatoes and apples and dot with margarine. Cover and bake for 20 minutes at 350°. Uncover and stir in nuts. Cook an additional 10 minutes.
Place all ingredients in crock-pot. Cook on low heat for 6 hours. Serve over noodles or rice.
Dice potatoes and onion in small pieces. Place in saucepan with salt, pepper, ham and water to cook until potatoes are tender. Mix corn meal with water so that mixture is thick. Add to cooking ingredients; cook until desired consistency. Add clams; cook approximately 6 to 8 minutes.
Boil chicken, debone. Mix the 2 soups together. Add the sour cream to the soups. Pour in a 9 x 13-inch pan. Add melted butter to mixture. Crumble crackers on top. Bake at 350° until bubbly.
Mix first 5 ingredients together. Melt 2 sticks margarine and 1 teaspoon of vanilla flavoring. Pour over mixture. Melt the chocolate and paraffin wax over boiling water in double boiler. Dip balls into mixture, one piece at a time, holding each with a toothpick. Reduce heat to simmer; let cool.
Mix cake according to directions. Pour half of batter into floured and greased pan (9 x 13-inch). Bake at 350° for 20 minutes. While cake is baking, melt caramel and margarine and add milk. Mix and pour over cake while hot. Top with chocolate chips and nuts. Pour remaining batter over this. Spread evenly. Bake at 250° for 20 minutes, then bake at 350° for 10 minutes.
Combine all ingredients. Bake at 350° for about 1 hour or until done.
Cook and drain macaroni. Mix together macaroni, tuna, soup, olives, milk and cheese. Turn into buttered 1 1/2-quart casserole. Sprinkle with bread crumbs, if desired. Bake in a 375° oven for 20 minutes or until bubbly.
Brown hamburger and bacon; drain. Add all other ingredients into a slow cooker. Stir well to mix. Cook for 5 to 6 hours on low. Serve hot.
Boil chicken until done. Set aside and let cool. Prepare stuffing as directed on boxes. When chicken is cooked, pick apart and shred. Throw skin away. Mix chicken with soup. In casserole dish put half of the stuffing down, then put chicken mixture and top with remaining stuffing. Bake at 350° for 30 to 45 minutes. You may top with shredded cheese.
Put eggs in large jar. Mix all other ingredients and bring to a boil. Pour over eggs. Let stand for 2 days.
Grease a 13 x 9-inch pan. Spread raisins and nuts in bottom of pan. Cut bread in walnut-size pieces and place in single layer. Heat remaining ingredients in pan and pour over top. Refrigerate uncovered overnight. Bake at 350° for 30 minutes. Turn out immediately. Serves lots.
Cream butter, sugar and shortening until light and fluffy. Add eggs which have been beaten thick and lemon colored (5 minutes). Combine sifted flour and baking powder and add to cream mixture alternately with milk. Stir in flavoring. Spoon mixture into a 10-inch tube pan. Bake at 325° for 1 1/2 hours or until cake tests done. Cool in pan. Then add glaze.
Cook sugar, butter, syrup and milk together over low heat for 30 minutes. Stir the mixture. Add nuts or coconut and cook on high until a few drops of candy form a soft ball when tested (230° to 240° on candy thermometer). Stir constantly. Add vanilla and cool to lukewarm and beat hard until mixture loses gloss and starts to hold shape. Pour into large buttered pan or spoon into little mounds on wax paper. Store in airtight container.
Mix jello according to directions. To this add sugar, lemon juice and pineapple juice. Put into containers such as margarine tubs and freeze. Put in the punch bowl. Add ginger ale or 7-Up. We prefer strawberry over cherry jello.
Mix well. Form in 1/2-inch balls. Roll in confectioners sugar. Keep in a cool place.
Cook beef and onion until tender. Add 1/2 cup cheese. Combine soups and enchilada sauce. Set aside. Warm tortillas in foil in 350° oven for 10 minutes. Take out of oven. Top each tortilla with 2 teaspoons meat mixture. Roll up and put in casserole dish. Pour soups and sauce over top and sprinkle with remaining cheese. Bake in 350° oven for 30 minutes.
Dissolve candies in hot water. Pour over Jell-O, stirring to dissolve. Add applesauce and chill until partially set. Fold in celery and nuts. Chill until firm.
Combine pudding mix and milk in saucepan; bring to boil over medium heat, stirring constantly. Remove from heat and let cool. Fold in half whipped topping. Sprinkle sugar over peaches; toss and set aside. Place 1/2 of cake in bottom of 16-cup trifle bowl and drizzle with half of orange juice. Arrange half of peaches over cake and top with half of pudding mixture. Repeat layers. Spread remaining whipped topping on top. Cover with plastic wrap and chill at least 2 hours. Serves 14 to 16.
Combine sugar, flour and cornmeal. Add butter, lemon juice, lemon rind and milk; mix well. Add eggs, one at a time, beating well after each	addition. Pour into shell. Sprinkle with nutmeg, if desired. Bake at 350° for 50 minutes or until knife inserted near center comes out clean.
Heat oven to 350°. Grease 15 muffin cups. Mix thoroughly shortening, 1/2 cup sugar and egg. Stir in flour, baking powder, salt and nutmeg. Alternate with milk. Fill muffin cups 2/3 full. Bake 20 to 25 minutes.
Mix all ingredients together well. Store in airtight container. To use, put 2 heaping teaspoons in a cup. Add hot water and stir. Enjoy with or without marshmallows.
Thaw frozen crabmeat. Drain. Remove any remaining shell cartilage. Melt butter in a 2-quart saucepan. Cook onion and parsley in butter until onion is tender. Stir in flour. Add cream slowly and cook until thick and smooth, stirring constantly. Add cheese, wine and seasonings. Stir until cheese melts. Add crabmeat and mix carefully. Serve in a chafing dish with assorted crackers.
Dissolve jello as directed on package. Cool. Add bananas, pineapple and strawberries. Pour half of this mixture into a greased pan or mold. Chill until jelled. Spread sour cream on top, then pour remaining jello over all. Serve on lettuce leaf. Pecans may be added, if desired.
Peel carrots and slice lengthwise into slim strips, about 4-inches long. Boil until tender, but still crisp (10 to 15 minutes). Drain. Cut away seeds and white membrane from inside green pepper and cut it into slim strips. Peel and thinly slice onion and separate into rings. Lay all this in an oblong dish (8 x 12 x 1 1/2-inch). Bring remaining ingredients to a boil. Stir well and while hot, pour over vegetables. Refrigerate when cool.
Spray inside of pot with cooking spray oil. Put carrots, celery, potatoes, onion and salt in bottom of pot. Lay chicken breasts on top. Pour chicken soup over top; makes gravy.
Fry hamburger, bacon and onion. Drain off grease. Add brown sugar, ketchup, vinegar, molasses, mustard and salt. Add all beans. Cook in 325° oven for 2 to 3 hours or cooks great in crock-pot.
Mix all ingredients together with electric mixer until batter is smooth. Pour batter into a greased and floured bundt pan. Bake at 350° for 40-50 minutes.
Beat eggs, sugar and vanilla. Beat in oil until smooth. Sift flour, salt, soda and cinnamon. Stir dry ingredients into egg mixture. Add nuts and apples; mix well. Turn into a greased and floured 11 x 7-inch pan. Bake at 350° for 1 hour. Cool cake in pan or on a wire rack and spread smoothly with lemon cheese icing.
Brown hamburger meat and onions until done. Pour off fat. Add remaining ingredients and simmer about one hour.
Thaw spinach and squeeze dry. Stir soup mix, sour cream and mayonnaise until blended. Stir in spinach, chestnuts and onions. Cover and chill for 2 hours. Stir before serving. Makes 4 cups.
Trim off soil leaves and remove core. Cover with boiling water and let stand 5 minutes or until leaves are limp. Separate leaves, carefully reserving 5 of the largest leaves for the rolls. Combine meat thoroughly with onion, egg, milk and salt. Place 1/3 of the mixture on each leaf and fold up in envelope fashion. Fasten with toothpick. Lay flap side down in Dutch oven or saucepan. Add 1/2 cup water, cover rolls with the rest of the cabbage leaves. Simmer, covered, for 1 hour. Serve with tomato sauce.
Mix strawberries and sugar together; let stand 3 hours. Boil fast for 8 minutes. Then add 4 tablespoons lemon juice. Boil 2 minutes more. Cool and can when cold.
Mix cream cheese in large bowl until smooth; gently stir in Cool Whip. Spread on graham crust. Mix 1 cup milk and pudding until thick. Add pumpkin and spices. Mix well. Spread over cream cheese mixture. Refrigerate at least 3 hours and garnish with Cool Whip.
Put softened ice cream in a large bowl. Add all boxes of instant pudding. Add 3 cups milk. Mix with mixer. Crush 1/2 box Ritz crackers and cover bottom of a 9 x 13-inch pan. Save small amount to cover top of mixture. Pour in mixture and cover top of mixture. Refrigerate until set up.
Mix like meat loaf and bake 20 to 30 minutes at 325°. Serve with lemon.
In large bowl, cream butter and sugar until light and fluffy. Add beaten eggs. Sift flour, salt and soda. Add alternately with buttermilk to creamed mixture. Beat well after each addition. Stir in rind. Bake in greased and floured 9 x 5-inch loaf pan. Bake 1 hour in a 325° oven or until toothpick test comes out clean.
Prepare cake mix as directed on box. Poke holes in cake with finger or wooden spoon handle when cool. In separate bowl, put 1 can of strawberry pop. Add enough water to the pop to make 2 cups liquid. Boil. Add strawberry jello to liquid. Pour into holes and refrigerate until cool. Mix vanilla instant pudding with a little less milk than it calls for. Mix in Cool Whip. Ice cake.
Dissolve soda in buttermilk. Mix together remaining dry ingredients. Add eggs, oil and buttermilk mixture. Stir just until mixed. Fill greased muffin pans (or use paper muffin cups) about 2/3 full. Bake for 18 minutes at 400°.
Brown sausage and drain. Beat eggs. Add milk, salt, mustard and bread cubes; mix. Add cheese and sausage. Pour into greased 8 x 12-inch baking dish. Refrigerate overnight.
Cook chicken breasts in large pan with some water until tender. (The flavor of the chicken is improved if an onion, a carrot and a stalk of celery are cooked with the chicken. Also you can season with salt and pepper to taste.)
In teapot, pour boiling water over tea bags. Cover and brew 5 minutes. Remove tea bags. Stir in sugar and lemon juice. Chill. For every four servings, in 5 cup blender, combine 3/4 cup tea mixture, 1 1/2 cups strawberries, 1/3 cantaloupe and 2 1/2 cups crushed ice. Process at high speed until well blended. Garnish with fresh fruit or mint leaves.
Mix together sour cream and instant pudding. Drain pineapple and fold into sour cream and pudding mixture. Pour into crust and chill. Top with Cool Whip; sprinkle with slivered almonds or nuts.
In medium sauce pan, melt butter over medium heat; add butterscotch chips and brown sugar stirring until melted. Remove from heat and stir in eggs. Add flour, baking powder and salt mixing thoroughly. Stir in vanilla, set-aside until cool. When cool, stir in chocolate chips, marshmallow and pecans. Spread into greased 9x12 inch pan. Bake 350 degrees for 25 minutes. Let cool and cut into squares.
Grind cranberries, apples and grapes. Dissolve jello in hot water. Combine all ingredients and let sit overnight.
Add potatoes, carrots, celery, onion, salt and pepper to boiling water. Cover; simmer 10 minutes until cooked. Do not drain.
Melt margarine, mustard, Worcestershire sauce, onion flakes and poppy seed together. Stir well; bring to a boil. Split bread and spread about 1 teaspoon sauce on each roll. Layer ham and cheese on rolls, then pour remaining sauce over the top of the rolls and bake at 350° for about 20 minutes.
Add vanilla to butter. Add sugar (5 tablespoons). Add water, flour and nuts. Shape into balls. Bake on an ungreased cookie sheet at 300° for 20 minutes. Roll in remaining sugar.
Put whipping cream, dry pudding and nutmeg in bowl; whip until peaks form. Spoon into baked pie shell; top with can of pie filling. Refrigerate at least 2 hours.
Butter medium pan or casserole dish. Pour rice into dish. Pour broth over rice. Place chicken next. Spread soup (undiluted) over chicken. Cook, covered, for 1 hour at 350°. Cook, uncovered, for 30 minutes.
Spray bottom of a 9 x 13-inch dish. Layer: Rye bread, corned beef, sauerkraut, Thousand Island dressing, Swiss cheese and rye bread. Bake for 35 to 45 minutes at 350° or until brown.
Wash okra, drain, cut off tips and cut crosswise. Combine flour, meal, 1 teaspoon salt and 1/2 teaspoon pepper in shallow dish. Set aside flour mixture.
Steep in boiling water. Sweeten with honey to taste. Europeans drink Lavender Tea to soothe their nerves. This serves 2.
Mix first 3 ingredients in pan. Let come to boil on stove, then add egg yolks, flour and 1 cup milk. Cook until thick. Put in pie shell. Top with meringue made from egg whites.
Cream all ingredients together until thoroughly blended. Chill and serve with fruit, i.e. sliced apples, grapes, bananas, fresh pineapple, strawberries, etc.
Bring pineapple to boil. Stir in jello and mix well. Cool. Add buttermilk and then Cool Whip.
In saucepan, bring sugar, butter and milk to a boil and boil for 1 minute. Remove from heat and quickly add oats, peanut butter, cocoa and vanilla. Blend and drop by a teaspoon on wax paper. Cookies will set quickly.
Scrub the potatoes. Bake them until they are done. Cut the potatoes in half lengthwise. Scoop out the potatoes, leaving a shell. Rice the potatoes. Beat in cream cheese and enough sour cream to lighten the mixture. Add 1 to 2 teaspoons of minced onion if desired. Season to taste with salt and pepper. Refill the potato shells. Garnish with paprika and/or chervil. Serves 8.
Combine first 5 ingredients; dredge in 1/2 cup flour, stirring well. Set aside. Beat butter in a large mixing bowl at medium speed of an electric mixer; gradually add brown sugar, beating well. Add eggs, mixing well. Add buttermilk. Combine remaining 3 cups flour, baking powder and salt; add to creamed mixture. Chill dough at least 1 hour. Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake at 400° for 10 minutes or until lightly browned. Remove from cookie sheets immediately and cool on wire racks. Store at room temperature in airtight container or freeze. Yields 12 1/2 dozen.
Boil sugar and water for about 10 minutes. Allow to cool, then add the fruit pulp and lemon juice. Blend well and freeze in ice cream cooler.
Mix first 8 ingredients together (plus raisins, if using them). Do not use electric mixer. Spread in greased 9 x 13-inch pan.
Melt caramels and 1/3 cup evaporated milk. Set aside. Combine cake mix, margarine and 1/3 cup milk. Press half of the mixture in a 9 x 13-inch pan. Bake 6 minutes. Spread nuts and chocolate chips over baked dough. Spread melted caramel mixture on chips and nuts. Crumble rest of cake mix over top. Bake 20 minutes. Cool well and cut into bars when firm.
Wonderful, rich fish dish enjoyed by many. Use fresh spinach for perfect bed. Serve with French bread, and carrot/pea/scallion vegetables.
Melt margarine. Add cocoa and then sugar. Beat well. Add beaten eggs, flour, and dash of salt. Mix well and stir in nuts. Bake at 350° for 25 to 30 minutes in a 9 x 13-inch greased pan.
Combine 1/3 cup skim milk and gelatin in blender container and wait one minute before adding water. Blend until gelatin is dissolved. Add remaining milk, sugar, cocoa and vanilla; blend. Add ice milk and blend until smooth and creamy. Spoon into dessert cups. Chill until set. Contains 70 calories per 4 ounce serving. Yields 8 servings.
Form softened cream cheese into ball. Pour cocktail sauce over cheese ball. Drain shrimp well and put over sauce. Serve with Ritz crackers.
Mix all ingredients; pour into a greased 10 x 13-inch cake pan. Spread can of fruit on top and bake 30 minutes at 300°. Top with vanilla ice cream and serve warm.
In a small saucepan, sprinkle gelatin over 1/3 cup water. Let stand for 1 minute. Bring to a boil; stir until gelatin is completely dissolved. Cool slightly. In a blender or food processor, combine lemon juice, cream cheese and gelatin mixture; cover and process until smooth. Transfer to a large bowl; fold in whipped topping. Stir in 3 tablespoons of the pecans. Pour mixture into crust; top with remaining nuts. Drizzle with caramel topping. Cover and refrigerate for 2 to 3 hours, until set.
Place potatoes and onion in layers in casserole dish. Mix remaining ingredients and pour over. Bake, covered, at 375° for about 1 hour or until potatoes are tender. Serves 4 to 6.
Preheat griddle to 350°. Whisk all dry ingredients together before whisking in liquids. Whisk in egg, milk and melted butter. Batter should be lumpy. Do not beat until smooth. Use 1/2 cup measuring cup to pour batter onto griddle. Turn once when pancake surface appears bubbly.
Combine chocolate chips, butter and peanut butter and melt over low heat on a range or in the microwave. Pour this mixture over the cereal and stir to coat. Place powdered sugar in a brown bag. Pour cereal mixture into the bag and shake to coat pieces. Store in an airtight container.
In large bowl, combine ingredients on low speed of mixer about 1 minute. Blend well. Chill dough about 15 to 20 minutes before shaping into 3/4-inch balls. Place on greased cookie sheets. Flatten with fork and bake at 350° for 5 to 8 minutes. This is a soft light cookie.
Combine sugar, cocoa, milk and margarine in saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Remove from heat. Stir in remaining ingredients and mix well. Drop by tablespoonfuls onto wax paper. Let cool.
Cook rainbow tortellini according to directions on package. Drain, cool and cut in half to make bite sized. Top with Parmesan cheese. No utensils required! Just ask Anna!!
Mix like pastry and press in 9 x 13-inch pan. Bake 10 to 15 minutes at 350°. Cool.
Let cool whip get to room temperature. Melt candy bars and mix with cool whip. Pour into pie crust. Refrigerate at least 2 hours.
*Don't over season; sauce will pick up more of the seasoning as it sits in the refrigerator.
Mix by hand only. Mix all ingredients together. Pour into greased and floured 9 x 9 x 2-inch pan. Bake at 350° for 25 minutes or until golden brown.
Cook spinach; drain well (reserve juice). Saute onion; add flour and other ingredients. Add cheese and mix. Pour over spinach. Serve hot.
Peel, pit and mash avocados and mix with salt, pepper and lemon juice. Combine sour cream, mayo and taco seasoning.
Sift flour before measuring. Spoon lightly into measuring cup and level without shaking or packing down. Combine flour and salt in a mixing bowl. With a pastry blender or two knives, cut in shortening until uniform. Mixture should be fairly coarse. Sprinkle with water, a tablespoon at a time. Toss with a fork. Work dough into a firm ball with your hands.
Beat egg whites stiff and set aside. Cream Crisco, butter and sugar. Add egg yolks one at a time and cream well. Slowly add buttermilk alternately with dry ingredients. Stir in flavoring, coconut, pecans and cherries. Fold in stiffly beaten egg whites and bake in 3 greased and floured 9-inch pans at 350 degrees for 40 minutes. May use Bundt pan or 9 x 13 cake pan. For icing, mix cream cheese and butter well. Add flavoring. Stir in sugar a little at a time until well blended. Add nuts.
Preheat oven to 350°. In a bowl, beat butter and sugar until light and fluffy. Add egg. Combine flour and baking soda. Blend into creamed mixture. Stir in M&M's, raisins and nuts. Drop rounded tablespoons of dough (1 to 1 1/2-inch balls) about 2-inches apart onto greased cookie sheets. Bake 13 to 15 minutes. Cool 2 to 3 minutes on cookie sheets before moving to wire racks to cool thoroughly. Store in tightly covered container.
Mix all ingredients together. Drop by teaspoonfuls on cookie sheet. Bake at 350°. Makes 15 dozen.
Mix eggs, sugar and oil in bowl and beat. Sift flour, baking soda and spices. Add remaining ingredients, except sour cream. Make sure zucchini is well blended. Finally, fold in the sour cream. Grease and flour 2 loaf pans. Bake at 350° for 1 hour or until a toothpick pierced into the center of the bread comes out clean.
In a large bowl, mix peanut butter, sugar and butter with electric mixer until well blended and smooth. Roll mixture into 1 inch balls. Place on waxed paper lined baking sheet. Chill at least 20 minutes. Carefully melt chocolate chips in double boiler. Using a skewer, dip balls into chocolate to cover. Set on wax paper until hardened. Store in fridge.
Beat eggs real well. Add sugar and fruit juice. Cook over medium heat until thick. (Will not be very thick.) Cool before pouring over fruit.
Drain and flake salmon. Reserve liquid. Saute celery, onion and garlic until translucent. Add potatoes, carrots, broth and seasoning. Simmer 20 minutes.
Spread pizza crust with mayo, then layer tomatoes, cheese and bacon. Place on ungreased cookie sheet. Bake at 450° for 5 to 7 minutes or until cheese melts. Top with lettuce and serve.
Cook rice according to directions. Pour rice into colander and drain well. Melt butter; add flour and stir until a thick paste. Add milk slowly. Add cream cheese and stir until melted and sauce is smooth. Butter 1 1/2-quart (8 x 8-inch) casserole. Layer rice, mushrooms and cream cheese sauce. Repeat until dish is filled. Save enough sauce to put generous amount of sauce on top. Bake at 325° for 20 to 30 minutes or until mixture is hot.
Pour vodka into highball glass; add Worcestershire sauce, pepper, celery salt and Tabasco. Fill glass with ice and fill with mix. Squeeze a lime wedge and add to drink. Mix well. May add a stalk of celery with leaves on it.
Drain pineapple, reserve syrup. Add enough water to make 1/2 cup. Dissolve gelatin and sugar in 1 cup hot water. Add syrup and lemon juice. Chill until partially set. Stir in fruits, celery and nuts. Chill in mold until firm. Serves 8 to 10.
Spray pan with Pam (disposable 12 1/4 x 8 1/4 x 1 1/2-inch aluminum pan works great). Take 1 can of rolls and spread on bottom of pan (do not separate rolls). Soften cream cheese and add sugar, vanilla and egg yolk. Beat with mixer until smooth. Spread mixture over rolls in pan. Spread second can of rolls on top of mixture. Beat egg white until "frothy"; brush on top of top layer of rolls. You don't need to use all the egg white. Bake at 350° for 25 minutes. Let cool before cutting. Makes 8 servings.
Trim fresh mushrooms. Wash and wipe with damp paper towel. Mix egg and milk. Dip fresh, prepared mushrooms into mixture, then into flour or cracker crumbs. Fry in hot, deep fat until golden brown. Drain on paper towel. Salt to taste. Serve hot.
Mix pork with cornstarch, soy and wine and set aside. Salt cut up eggplant and set aside to drain. Stir-fry pork in peanut oil until tender. Set aside. Stir-fry eggplant until tender. Add remaining ingredients. Add pork and heat throughout. Top with parsley and serve.
Empty small can of crushed pineapple into saucepan. Bring to boil and boil for 3 minutes. Add lime Jell-O and boil 2 minutes more. Cool. Add cottage cheese, chopped nuts, unflavored gelatin in cold water, dissolved over hot water. Add ginger ale to gelatin mixture and combine with pineapple mixture. Blend in 1/2 pint whipped whipping cream.
Cut rolls in half. Put in 1 thin slice of butter. Put on 1 oyster. Sprinkle with Old Bay to taste. Bake at 325° until oyster edges curl.
Mix all together. With a teaspoon, drop onto a greased cookie sheet and bake 12 minutes in 350° oven. Makes about 30 cookies.