HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, empty pineapple and peaches with their juices. Add sliced bananas, cubed apples, sliced kiwi and cubed oranges. Sprinkle sugar over fruit and stir.
Mix all together. Pour into long Pyrex dish. Freeze. Let set out of freezer 15 to 20 minutes before serving.
Sift dry ingredients together into a large bowl. Make a well in dry ingredients and add eggs one at a time and beat. Add remaining ingredients to first mixture; mix thoroughly and pour into greased, floured pans 1/2 full. (Makes 3 loaf pans or 3 large coffee cans.)
Melt the marshmallows and margarine in the top of a double boiler or over very low heat until melted. Stir in vanilla and food coloring to tint to the desired shade of green. Combine marshmallow mixture and corn flakes. Stir to mix all flakes with the marshmallow mixture. Stir carefully so not to break the flakes. Drop by heaping tablespoons on buttered foil. Then shape into wreaths, using your fingers dipped into cold water so it is easier to shape. Decorate with red hots or decorations to make Christmas wreaths.
Heat oil and saute garlic. Add diced eggplant and water and cover. Cook until eggplant is soft. In mixing bowl combine eggplant, bread crumbs, parsley, eggs and cheese. Mix well and let stand for 20 minutes. Form into balls and fry, or bake on greased pan for 30 minutes at 325°. Sprinkle with cheese.
Sift into a bowl the 7 dry ingredients. Add egg, milk, oil, orange juice and rind. Beat with mixer on medium speed just until mixed. When mixed, pour into oiled and floured 9 x 13-inch pan or two 8-inch round pans. Combine topping.
Fry hamburger, onion and bell pepper until done. Pour in a casserole dish, add the beans. Mix in ketchup and brown sugar. Bake at 350° for 30 minutes in oven or microwave for 18 minutes.
Pour pineapple into casserole dish and cover with grated cheese. Mix juice (about half of amount saved) from pineapple with flour and sugar. Pour over pineapple and cheese. Mix melted margarine and cracker crumbs and top casserole. Bake at 350° for 30 to 45 minutes.
Crust: Position rack in center of oven. Preheat oven to 400°. Grind wafer cookies; add butter and mix until crumbs are moist. Press crumbs on bottom and 1 1/2 inches up sides of a 9-inch spring-form pan. Wrap outside of pan with aluminum foil.
Pour 1 1/2 cups boiling water over 1 cup quick oats and let stand 30 minutes. Cream the butter and brown and white sugar together. Add well beaten eggs and vanilla. Mix well. Then add to oatmeal mixture. Next add the flour, cinnamon, soda and salt. Bake in a 13 x 9 x 2-inch pan at 350° for 35 minutes or until cake tests done.
Chop almonds and toast at 350° for 3 to 5 minutes.
Cream sugar and butter. Add eggs and milk and beat well. Add the flour, cornmeal, lemon juice and grated rind. Pour mixture into two pastry-lined pie plates and bake at 350° for about 30 minutes or until crust and filling are done. This makes 2 pies.
Mix all together and pat out on greased cookie sheet. Bake at 300° for about 10 to 15 minutes until brown. Cut in squares while still warm. Serve with strawberries and whipped cream.
Chill ingredients. Mix in punch bowl (7-Up last). Stir. Add a floating ring of ice.
In mixing bowl, combine both sugars, cooked squash, cooking oil and eggs. Beat until well blended. Stir in water. Thoroughly stir together flour, baking soda, salt, nutmeg, cinnamon and ginger. Add to squash mixture and mix well.
Roll turkey breast in bread crumbs. Fry in hot oil. Drain on paper towel, then place in baking dish. Cover meat with spaghetti sauce, then cover. Bake at 350° for about 10 minutes. Remove cover and place cheese on top of each piece of turkey, may have to cut cheese into small pieces. Best served with fresh broccoli, homemade rolls and spaghetti.
Mix all together and put in an ungreased baking dish. Cover and bake at 325° for 45 to 60 minutes until rice is done.
Grease casserole dish and layer ingredients in the following order: chicken, broccoli, rice, cheese and soup. Repeat layers in the same order except the top layer should end with cheese. Bake at 350° for 30 minutes. Makes 6 servings.
In bowl or oblong pan, break 1 pie shell into pieces; set aside. Beat cream cheese until fluffy. Add lemon juice. Beat. Fold in condensed milk, then fold in Cool Whip. Pour 1/2 of this over broken pie shell. Put about 1/2 cup or more Bits 'o Brickle over this, then drizzle caramel sauce over, starting with your 2nd broken pie crust. Do another layer, ending with caramel sauce. Chill.
Brown beef in skillet. Pour off fat. Add the package of taco seasoning mix. Pour in tomato sauce and water. Cover and simmer for 10 minutes. Spoon mixture into unbaked taco shells. Put sliced cheese on top; whatever amount you like. Put in 400° oven until cheese has melted. Top with lettuce or lettuce and tomatoes. Add hot or mild taco sauce.
Clean whole chicken. Salt and pepper chicken. Sprinkle with paprika. Melt margarine in frying pan. Brown chicken on all four sides. After browned, put whole chicken in crock-pot. Sprinkle with 1/2 cup parsley flakes. Dissolve bouillon cubes in 1 cup water. Pour water into pan with chicken drippings. Stir and pour stock over chicken in crock-pot. Cook on high for 4 to 6 hours. After cooked remove chicken and thicken gravy with flour. This is good served over rice.
Mix together sugar, flour, cheese and pineapple. Pour into a casserole dish. Spread crackers on top. Pour melted butter over crackers. Bake 30 minutes at 350°.
In saucepan mix egg yolks, sugar and cocoa, then add milk. Cook and stir until very thick. Stir in vanilla. Pour into pie shell. Beat egg whites until fluffy. Beat in 1 tablespoon sugar. Beat until stiff. Spread over filling. Broil for 1 minute, watching carefully until meringue is light golden brown. Chill.
Combine egg yolks, condensed milk and Key lime juice in a heavy saucepan. Cook over low heat, stirring constantly, until mixture reaches 160° (about 10 minutes). Beat egg whites and cream of tartar at high speed of electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Pour hot filling into pastry shell. Immediately spread meringue over filling, sealing to edge. Bake at 325° for 25 minutes.
Melt butter in large saucepan. Saute onions until light brown. Add potatoes, carrots, water, salt, pepper and dill weed. Bring to a boil, reduce heat to low and simmer until potatoes are tender, about 25 to 30 minutes. Stir in milk and parsley and heat until hot.
Fry bacon until crisp and discard meat. Saute green pepper, onion and garlic in drippings until tender. Add remaining ingredients except rice. Simmer 5 minutes until heated through. Serve over rice.
Stir ammonia in 1/4 cup warm water. Allow to stand until softened. Cream the shortening and sugar until well blended. Add beaten eggs; blend well. Add salt and lemon oil. Add ammonia to milk and mix alternately with flour to first mixture until mixture is of proper consistency to handle. Press out on well-floured board with hands. Cut in squares or circles. Bake in 400° oven until light brown.
Preheat oven to 350°. Grease an 8-inch square pan. Melt butter. Add sugar and blend. Blend in eggs, salt and vanilla. Blend in flour and melted white chocolate. Pour in 8-inch square pan. Bake at 350° for 25 minutes.
Mix cake mix, dry pudding, eggs, oil, water and flavorings. Beat well.
Brown the hamburger. Add to the hamburger the taco sauce, tomato paste or sauce and Prego sauce. Add a little water if too thick. Simmer for 15 minutes. Layer the crushed corn chips, cooked rice and the hamburger mixture. Top with chopped lettuce, green peppers, tomatoes, mushrooms and onions. Top with shredded Cheddar cheese and pecans. This is best layered on individual serving plates or bowls.
Beat together first 7 ingredients and pour into greased 9 x 13-inch pan. Mix together last 4 ingredients and spread on top of sweet potato mixture. Bake for 30 minutes at 350°.
Mix well. Knead until dough is formed. Press into cookie sheet and prick with fork. Bake at 325° for about 45 minutes. Cut into strips while still warm.
Put fruit pulp through coarse strainer. Add sugar, nuts and egg whites (beaten stiff). Pour into pie shell. Bake 20 minutes in slow oven (300°). Cool and cover with whipped cream.
Combine ingredients and mix well. Marinate beef, chicken or shrimp overnight. Baste with sauce while grilling. Can add sesame seed.
Combine vanilla wafers and walnuts in processor or blender and chop finely. Mix powdered sugar, butter and orange juice concentrate in medium bowl. Add to cookie crumbs and process until blended. Form mixture into 1-inch balls. Roll in coconut. Serve at room temperature. Store cookies in fridge. Makes 60 cookies.
Heat oven to 350°. In small saucepan over low heat, combine brown sugar, butter and 2 tablespoons whipping cream. Cook and stir just until butter is melted. Remove from heat; stir in pecans. Pour mixture into bottom of ungreased 9-inch round or 9-inch square cake pan and set aside. In large bowl, combine bread mix, apple, water, oil and egg. Stir 50 to 75 strokes by hand until mix is moistened. Carefully spoon batter over caramel mixture, making sure caramel is completely covered. Bake at 350° for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; invert onto serving plate. Cool.
Preheat oven to 350°. Cook carrots until tender; drain. Fry bacon until crisp. Crumble over drained carrots in casserole dish. Add diced onions, salt and pepper. Sprinkle with brown sugar. Pour melted butter mixture over carrots. Bake at 350° for 30 minutes or until hot. Stir occasionally.
Brown chops slowly in hot oil on both sides; drain. Combine 1/2 cup of water with next 3 ingredients. Pour over chops. Cover and simmer 30 minutes. Turn chops over and cook 30 minutes longer. Remove from pan. Dissolve cornstarch in remaining water. Stir into pan. Cook until sauce boils and thickens. Return chops and coat both sides with sauce. Makes 6 servings.
Brush large baking dish with olive oil. Add diced potatoes. Sprinkle with spices. Add onion and dot with butter. Bake at 350° for 1 hour and 15 minutes.
Combine all of the ingredients except 1/2 of the tomato sauce. Mix well. Place in a 9 x 5-inch loaf pan. Cook at 350° for approximately 35 to 40 minutes. Remove from oven and pour off excess fat. Pour remaining tomato sauce over loaf. Return to oven for 10 to 15 minutes.
Cook water, bouillon, potatoes, celery and onion for 15 minutes. Add the broccoli, cauliflower and mixed vegetables. Cook 15 minutes. Add soup and water. Heat thoroughly. Add cheese and heat until melted. Do not boil.
Beat together margarine, eggs, sugar, sour cream and vanilla. Combine flour, baking powder and salt and add to mixture. Put half of mixture into Bundt pan which has been well greased and floured. Mix together the cinnamon, brown sugar and nuts. Sprinkle on top of batter. Then add remaining batter. Bake at 350° for 1 hour.
Bring sugar, Karo, margarine and salt to a boil. When it boils, cook 5 minutes. Turn down. Add baking soda and vanilla. After it comes off stove, pour over corn and bake 45 minutes at 250°. Keep popcorn warm before baking. Store in airtight container.
Core, peel and slice apples. Put in 4-quart pan. Add water, sugar and cinnamon. Simmer on low heat until desired consistency, stirring occasionally.
Cook stew meat. Boil hard until tender; drain. Cut into 1/2-inch cubes. In a large cooker combine all the ingredients. Cook until potatoes are tender. Add 2 cans of vegetable soup and meat. Simmer 20 minutes.
Cream butter and 1 cup sugar. Mix in eggs, then stir in flour. Spread into greased 7 1/2 x 11 1/2-inch pan. Peel, core and slice apples. Mix with 2 tablespoons sugar and 1/2 teaspoon cinnamon, or more to taste.
Place ribs in shallow roasting pan, meaty sides up. On each piece, place a slice of unpeeled lemon and a thin slice of onion. Roast in 450° oven for 30 minutes.
Dissolve sugar and gelatin in boiling water. Chill until thickened, but not firm. Add all remaining ingredients, mixing well until sour cream disappears. Top with walnuts, if desired. Chill until firm.
Mix warm water, 1 Tbsp. sugar and yeast together. Set aside to let mixture rise. Mix together eggs, 1 c. sugar, vanilla, oil, butter, and warm milk in bowl. Add risen yeast to mix. Start adding flour until you can handle dough. Cut dough in half. Form two rings and lay on pans. Let rise until it doubles in size. Bake at 250 degrees for 45 to 50 minutes. For topping, mix together 10 X sugar and butter. Spread on top.
Mix everything together, except soup and water. Make balls at least 2 inches in diameter. Place in baking dish. Pour soup and water over it. Bake, covered, at 350° for one and one-half hours. Serves 4 to 6 people.
Boil pasta to al dente stage. Do not overcook. Drain. Pour on Italian dressing and cool. Add the remaining ingredients. Stir together and serve.
Melt butter in a heavy skillet. Add sugar; stir until melted. Add rest of ingredients. Cook briefly. Serve over vanilla ice cream. Sprinkle walnut pieces on top.
Cut cooled eggs in half lengthwise; remove yolks. Put yolks in a bowl with other ingredients. Fill egg whites with mixture; sprinkle with paprika. Cool and serve.
In a nonstick skillet, cook turkey and onions for 5 minutes or until turkey is no longer pink. Add the next 7 ingredients, simmer for 10 minutes, stirring occasionally. Serve on buns; yields 6 servings.
Combine all of the ingredients in a large bowl; cover with plastic wrap and refrigerate overnight to blend flavors. Yields 10 to 15 servings.
Dissolve red jello in 3/4 cup hot water; add 1 cup cold water. Pour into mold and let set.
Cut up cauliflower, broccoli, chopped celery, carrots and onions. Pour dressing on it and refrigerate. This is better if made the night before using. You may also use Ranch dressing.
Melt butter in large saucepan. Cook onions over lowest heat until limp but not brown. Add beef stock, salt and pepper. Simmer 15 minutes over medium heat. Puree hot soup in batches in a blender or processor. Heat butter or oil in skillet; brown bread on both sides. Combine egg yolks and Port wine in bowl; reserve. Place 1 slice of bread in each of 6 bowls; pour soup and sprinkle cheese over. Place under preheated broiler for 1 minute or until cheese is melted and slightly brown. Cut crust of cheese with a tablespoon and pour in 1/4 cup of egg mixture. Serves 6 to 8.
Mix all ingredients and put into refrigerator and chill well. Take out and roll in a ball; then roll in dried parsley.	Spread on crackers.
Grate Cheddar cheese; add margarine. Work together well with fingers. Add flour. Work well after each step. Add Rice Krispies. Form into small balls about the size of large walnuts. Place on ungreased cookie sheet; flatten with fork. Sprinkle with seasoned salt. Bake 10 to 15 minutes until lightly browned at 325°.
Divide dough into 24 balls. Roll each out into a circle. Fill with mixture of chicken, cream cheese and green onions or turkey ham and cheese. Fold over edges and seal. Bake at 400° for 20 minutes. For ham and cheese hot pockets, dip in fat free pizza sauce (heated).
Mix all together, putting nuts in the bottom of pan. Pour batter in pan over nuts and bake at 350° for 55 minutes until done.
Set oven at 425°. Place shortening in an 8 x 8-inch pan and let it melt while you assemble the rest of the ingredients.
Beat eggs in top of double boiler. Stir in sugar and lemonade concentrate. Cook and stir over simmering water until thick. Cool thoroughly. Fold in whipped cream. Chill. Makes 3 cups.
Combine sugar, flour and salt. Add eggs to milk. Add this mixture to sugar and flour mixture. Cook over medium heat, stirring constantly, until thickened. Add vanilla and remove from heat. Layer vanilla wafers, bananas and pudding in bowl.
Blend cream cheese into hot mashed potatoes. Add egg, chopped onion, salt and pepper. Bake in a 1 1/2-quart casserole dish at 350° for 45 minutes. Serve at once.
Brown meat and drain. Add salt, pepper, onion and mushrooms. Simmer couple of minutes. Add Worcestershire sauce and let meat soak up, then add Ragu. Prepare noodles as directed on box.
Grease a 12 x 2-inch round pan. Press dough halfway up sides of pan. Cover with towel; let rise for 20 to 30 minutes or until almost doubled in bulk.
Mix first 3 ingredients. Pat mixture, except 1 cup, into an ungreased 9 x 13-inch pan. Bake 15 minutes at 350°.
Grease 1 quart casserole. Mix all ingredients until well blended. Add to casserole. Bake at 350° for 1 hour uncovered.
Mix ground beef and salt. Divide into 12 equal parts (12 patties) and flatten to about 5 inches in diameter. Combine remaining ingredients. Divide among 6 patties. Top each pattie with stuffing mixture (6 of them). Place remaining meat patties on top and press edges together with a fork. Barbecue or broil for 20 minutes, turning once. Serves 6.
Beat egg whites and cream of tartar until very stiff. Fold in first 3 ingredients and put into crust. Cover with Cool Whip and chill.
Cream butter and powdered sugar. Add flour and water, then vanilla and nuts. Grease cookie sheet and form dough into crescents. Bake at 350° for 20 to 25 minutes. Roll in powdered sugar when taken from oven.
Mix this real good and bake at 350° for 10 to 15 minutes. Cool completely.
Mix ingredients. Add apples last. Bake at 350° for 1 hour. Leave cake in pan after baking, or turn out on plate. Punch knife holes in cake and ice it.
Cook spaghetti in boiling, salted water with a little olive oil. Rinse in hot water and put in large bowl. Let everyone build their plate of pasta, creating their own salad on top. Serve with garlic bread sticks for a fantastic meal.
Combine marshmallows and canned milk in saucepan. Cook over low heat, stirring constantly, until all the marshmallows have melted. Chill completely. Whip cream and fold in marshmallow mixture and bourbon. Pour into pie shell and chill 4 to 6 hours.
Melt butter in 9 x 13-inch Pyrex dish. Make a batter with sugar, flour, baking powder and salt. Mix with milk. Pour batter into dish with melted butter. Do not stir. Pour fruit over this again; do not stir. Sprinkle 1/2 cup sugar on top. Do not stir. Bake in 350° oven for 40 to 45 minutes. Serve warm with Cool Whip.
Mix cream cheese, reserved crab meat liquid, onion, lemon juice, salt and pepper sauce. Stir in crab meat. Turn into greased shallow baking dish. Sprinkle with almonds. Bake uncovered at 350° for 20 to 30 minutes. Serve hot!!! Enjoy!!!
Boil beets 1/2 hour in 3 quarts of water, strain and add enough water to make 1 1/2 gallons. Then add remaining ingredients. Let stand 9 to 12 days, strain. Let stand until clear. Put in bottles and seal. It's good!
Mix according to directions. Form into balls. Roll balls in a mix of cinnamon and sugar. Flatten only enough to prevent rolling on cookie sheet. Bake according to package instructions.
Blend cream cheese and dressing. Mix along with margarine together. Shape into ball and cover with nuts.
Place oleo in bottom of crock-pot. Add cut-up fryer, salt and pepper. Add potatoes, bell pepper and onion. Pour soup over mixture. Sprinkle onion soup mix on top. Place lid on crock-pot and cook on low for 8 hours or on high for 5 hours.
In 10-inch skillet, melt margarine. Blend in flour, salt and pepper. Add chicken broth and milk. Cook, stirring, until thickened. Add chicken, onion, peas and carrots. Simmer until hot and bubbly. Simmer 10 minutes, stirring occasionally. Bake biscuits according to can. Serves 4. You can also make Bisquick biscuits.
Mix flour, oleo and half the nuts together. Mix well and pat into bottom of a 9 x 13-inch cake pan. Bake 10 minutes at 350°. Cool well. Mix the cream cheese, sugar and Cool Whip. Spread over crust. Mix chocolate pudding according to directions on box. Spread over cream cheese. Top with layer of Cool Whip. Sprinkle 1/2 of the nuts over top. Refrigerate. Will serve 12 to 14.
Wash strawberries and mix sugar and cornstarch in 3-quart saucepan. Stir in water and mashed berries. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil 2 minutes. Remove from heat and stir in food coloring. Cool. Fold remaining 2 pints berries into cooled mixture. Pile into pie shell and chill. Serve with whipped cream.
Sift together flour and salt. Beat eggs lightly and add to milk and butter. Add liquid to dry ingredients and mix until smooth. Pour mixture into well buttered cups a little more than half full. Place on cookie sheet and place in cold oven. Turn oven on to 425° and bake for 1 hour. Makes about 8, depending upon the size of your cups.
Cream together sugar, cornstarch, oleo and eggs. Add buttermilk, lemon extract, almond extract and salt. Pour into pie shell and bake 10 minutes at 400°. Turn down to 350° and bake until golden brown.
Cook the macaroni until it is tender in salted water. Put it into a casserole dish. Add the milk, cheese, pepper to taste and dot it with butter. Top the macaroni with bread crumbs and bake it for about 30 minutes at 325° to 350° or until brown.
Slice onion ahead of time and put in ice water for 20 minutes. Remove from water and pat dry. Put in batter and then fry in hot oil until brown, then put on paper towels to drain.
Dissolve yeast (each packet of granule yeast is 1/2 ounce or 1 tablespoon) in 1 cup of warm water. Mix in rest of ingredients until dough is soft, but not sticky. Use all whole wheat flour, if desired, or all white or you can divide equally. When dough is soft and leaves sides of bowl, cut into 4 pieces. Let stand for 15 minutes. Pound with rolling pin for 1 minute each piece of dough on lightly floured board. Form into loaves and put into 4 greased pans. Let stand 30 minutes or until double in size. Bake 20-30 minutes at 350°. When done cool on rack before removing loaves.
Mix well with mixer and pour into graham cracker crust. Bake at 350° for 8 minutes. Cool and top with Cool Whip.
Cook all the ingredients, except the vanilla, to a hard boil. Stir occasionally to prevent burning. When mixture has reached hard-ball stage, remove from heat and stir in the vanilla. Pour into a buttered pan. Cool and then cut to desired size pieces.
Pour bouillon in crock-pot. Cook onions slowly in a large skillet in butter. Cover and let cook for about 15 minutes. Uncover and add salt and flour (and sugar). Cook on low for 6 to 8 hours (high 3 hours). Before serving, top with grated cheese. Recipe maybe doubled for a 5-quart crock-pot.
Mix all ingredients. Chill 1 hour. Form into 1-inch balls. Bake at 350° for 20 minutes. Yield: 60 Spinach Balls.
Preheat oven to 350°. Cook noodles according to package directions; Drain noodles. Rinse with cool water; Drain again.
Heat oven to 375°. Mix sugars, oil, vanilla and egg in large bowl with spoon until smooth. Stir in flour, baking soda and salt. Divide dough into halves. Shape one half into 2 strips, about 15 x 3-inches, about 3 inches apart on lightly greased cookie sheet. Sprinkle each strip with chocolate chips and nuts; press lightly. Bake until golden brown, 7 to 9 minutes. Cool 2 minutes. Cut each strip crosswise into 1-inch slices; remove from cookie sheet. Repeat with remaining half dough. Store loosely covered. Makes about 5 dozen cookies.
Combine, flour, soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Cream butter and sugar in large mixer bowl. Add pumpkin, egg and vanilla; beat until light and creamy. Mix in dry ingredients until well blended. Drop by rounded tablespoonfuls onto greased cookie sheet. Smooth tops of cookies. Bake in preheated 350° oven for 15 to 20 minutes. Cool on wire racks. Drizzle Glaze over tops.
Combine pudding mix and fruit with juice in a bowl. With electric mixer at low speed, beat until well blended, 1 to 2 minutes. Blend in whipped topping. Spoon into individual dessert dishes. Makes 6 servings.
Beat eggs about 5 minutes or until golden. Add sugar and beat until almost smooth. Add vanilla, fruit and cream, stir. Pour into freezer and add milk until 3/4 full. Put freezer in ice cream maker and follow manufacturer's instructions.