HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice bananas. Drain half of juice from pineapple. Pour pineapple over bananas. Add marshmallows. Drain juice from mandarin oranges. Pour oranges over marshmallows. Add whipped topping. Stir to mix well, but stir gently as oranges will tear. Garnish with cherries and enjoy.
Preheat oven to 325°. Cut dates into 3 pieces. Cut cherries in half. Combine all dry ingredients. Add to dates, pecans and cherries. Combine vanilla with well beaten eggs, then add to flour and fruit mixture. Mix well. Pour batter into greased and floured tube pan. Bake at 325° for one hour and fifteen minutes.
Mix and form into bite size balls. Bake at 350° for 20 to 25 minutes. For best results, mix small amounts at a time in blender until mixture is wet and pulpy. These can be kept uncooked and frozen for about 3 weeks. Add 10 minutes to baking time if frozen.
Boil squash in salted water until tender. Drain and mash. Mix squash and Cheez Whiz in a casserole dish. Crumble crackers on top of squash mixture and top with melted butter. Bake 30 minutes or until brown at 350°.
In a large saucepan combine sugar, oleo, milk and salt. Cook over medium heat until mixture comes to a boil; boil 20 to 25 minutes or until a hard ball forms in cold water (use small coffee cup 1/2 full cold water). When a small ball forms, remove from heat and add marshmallow cream and then peanut butter. Beat until it starts getting hard. Pour in a 13 x 9-inch baking dish greased with butter. Cool, then put in refrigerator to set for 2 hours.
Chop raw squash (not too small). Cook until well heated through. In separate bowl, beat eggs, soup, milk and grated cheese. Chop onion. Mix well. Stir in squash. Place in well greased casserole. Sprinkle with bread crumbs. Cut up margarine on top. Bake at 325° for 30 to 40 minutes.
Remove the rind and seeds from the melon and cut into 1-inch cubes. In a large saucepan, bring the vinegar, water, sugar, cinnamon, allspice and cloves to boil. Add the melon to the saucepan and boil for 15 minutes. Remove the melon cubes and continue to simmer the syrup until it starts to thicken, about 20 minutes. Put the melon cubes back into the pan and pour the syrup and cubes into glass jars and let cool. Refrigerate until ready to serve. This will keep for 4 weeks in the refrigerator. The spicy flavor will improve with age. Serve with hot bread.
Stir cocoa and sugar into Master Mix. Combine milk, beaten egg and vanilla. Stir into mix and blend well. Drop by teaspoons on greased baking sheet. Bake at 350° for 10 to 12 minutes. Yields 2 1/2 dozen.
Put pie filling down first and put pineapple on bottom of a 9 x 13 dish or pan. Sprinkle dry cake mix on top. Pour melted butter on top of cake mix. Mix nuts and coconut together and place on top of butter. Bake 1 hour at 325°. Serve from pan.
In 2-quart saucepan over medium-high heat, cook celery, green onions and garlic in oil until celery is tender, stirring often. Stir in soup mix, tomatoes with their liquid, water, bay leaf, sugar, thyme, pepper and hot pepper sauce. Heat to boiling, stirring occasionally. Reduce heat to low. Cover; simmer 5 minutes. Stir in shrimp; cover. Simmer 5 minutes more or until shrimp are opaque. Remove bay leaf before serving.
Cook beans according to directions; drain. Add seasonings, melted butter and cream cheese. Cover after 5 minutes. Stir with fork and cover again for another 5 minutes.
Crush crackers. Mix with melted margarine. Pat into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Mix pudding and milk. Fold in softened 1/2 carton ice cream. Pour over crust; chill 1 hour. Top with Cool Whip and crushed candy bar. (Heath bar or Skor bar will work.) Chill several hours.
Beat eggs. Add oil and corn. Add the other ingredients. Put cheese on top. Bake at 350° for 45 minutes in greased 9 x 13-inch baking dish.
Mash squash well. Add onion, egg, flour, meal and salt; mix well. Add 2 tablespoons of oil to frying pan and heat on medium. Drop squash in hot oil with tablespoon. Brown on both sides and drain on paper towel.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time. Beat well after each. Mix soda and vanilla with sour cream. Add alternately with flour to the butter/egg mixture. Mix well. Pour into a greased and floured tube pan. Bake at 325° for 80 minutes or until cake tests done. Cool in pan for 15 minutes before removing to a rack. Sprinkle with powdered sugar before serving (optional).
In large heat resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in whipped topping with wooden spoon. Spread mixture evenly into ready made pie crust. Refrigerate over night or at least 2 hours. Garnish as desired. Serve 8.
Soften cheeses at room temperature or in microwave for 1 to 2 minutes. Blend them together. Add deviled ham and blend. Refrigerate several hours or overnight. Form into 1 large ball or 2 smaller balls. Roll in coating of your choice (chopped nuts, parsley, dry beef). Wrap in plastic wrap. Serve with a variety of crackers. Finished cheese balls freeze well.
Drain squash well. Mash with potato masher. Add eggs and blend in rest of ingredients. Pour into a greased baking pan. Cover with cracker crumbs that have been mixed with melted oleo. Bake at 350° for 30 minutes. Serves 8 to 10.
Combine all ingredients; mixing well. Pack into a serving dish or shape into a ball and roll in more pecans. Refrigerate several hours or overnight. Serve at room temperature with crackers or garlic bagel crisps. Makes 2 cups.
Chop all vegetables. Shake in red pepper seed to taste. Cook celery 1/2 hour. Add onions and garlic. Cook 1/2 hour. Add green peppers and salt. Cook 1/2 hour. Keep just enough water so it doesn't catch on bottom of pan. Either can in jars. Makes 8 quarts. Process only long enough to seal jars. If serving all 8 quarts, cook and add 3 pounds of hamburg. Serve on hot dog rolls or hamburg buns. Great for family outings. Sprinkle Parmesan cheese on this if you like cheese.
Cream the butter and sugar. Add flavoring. Add one egg at a time, mixing well. Add flour and mix well. Bake in greased and floured tube pan for 1 hour at 325°.
Drain all fruit well. Mix milk, pudding, sour cream and orange juice very well. Add drained fruit (except bananas). Make a day ahead. Add bananas the day you serve salad.
Combine and spread on rye bread that has been buttered on outside. Grill in skillet until cheese melts.
Mix and cook raspberries, sugar and 2 cups water in a saucepan for 10 minutes. Strain and cool. Add lemon juice and 2 quarts water or soda water. Serve with crushed ice.
Mix cake mix, pudding mix, sour cream, oil, eggs and vanilla all together and beat 4 minutes. Make a mixture of chopped pecans, sugar and cinnamon. Pour half of batter in angel food pan; sprinkle half of sugar mixture and swirl in. Add remaining batter and swirl in rest of sugar mixture on top. Bake at 350° for 45 minutes to 1 hour.
All of the above can be brought to a boil to thicken in large skillet. Put on salad of cut potatoes, eggs, onions, and celery.
Combine first 5 ingredients in a large bowl. Beat until smooth. Cover and let stand for at least 1/2 hour. Heat oil to 375° in a deep fryer. Slice onions into 1/4 to 2/3-inch slices, separating into rings. Dip each ring into batter and fry, a few at a time, until golden. Drain on paper towels and cool; then pack into plastic bags. Freeze immediately.
Cook spinach as directed on package. Squeeze out excess water. Mix with leek soup and sour cream. Put in center of rye bread with bread cubes for dipping.
Dissolve 1/4 cup sugar and the shortening in the potato water; cool to lukewarm. Add yeast, salt and beaten egg. Stir in 3 cups flour (not sifted), one cup at a time (so it's smooth). Let stand 15 minutes. Put in refrigerator overnight in a bowl, covered with wax paper.
Slice carrots and cook until tender. Melt butter; add maple syrup and ginger. Simmer carrots in maple syrup mixture until glazed and hot.
Brown ground beef with onion and drain. Drain beans and rise. Add all ingredients to cooked beef and simmer for 30 minutes. Sprinkle top with crushed tortillas and grated cheese.
Cream oleo and sugar; beat in egg. Add chocolate and vanilla. Stir in dry ingredients and nuts. This will make a stiff dough. Roll dough, a rounded teaspoonful at a time, into a ball. Place 1-inch apart on lightly greased cookie sheet. Bake at 350° for 12 minutes.
Rub deer well with soda. Rinse well with cold water. Place in	a deep roasting pan. Mix together first 9 ingredients. Pour over deer; cover	and bake 45 minutes at 375°. Uncover and put bacon	on deer and cook 60 minutes at 350°, basting several times. Take out bay leaves and skim off grease. Cut up vegetables and place around deer. Add cornstarch to the sauce and cook 45 more minutes or until done.
Mix sugar, salt and cornstarch together in a saucepan. Add hot water, switch to hot until steaming; turn to low and cook until thick and clear. Stir constantly 6 minutes. Remove from heat and stir in 1/2 cup of this hot mixture into the egg yolks, stir this back into pan with the rest of hot mixture. Cook for 6 more minutes on warm, stirring constantly. Remove and add lemon juice and lemon rind. Cool, pour into cool baked pie shell and top with meringue.
Combine broccoli, eggs, celery, raisins and bacon. Mix together Miracle Whip, sugar and vinegar. Pour over broccoli mixture and refrigerate. Serve chilled.
Chop apples and put in unbaked pie shell. Mix remaining ingredients and pour over apples. Bake at 350° until apples are done, 45 to 50 minutes.
Add sugar and eggs; beat until creamy. Add can cream and vanilla. Beat a little. Finish filling churn with regular milk, then add fruit, if desired.
Slice tomatoes 1/4 inch thick. Mix crumbs with cheese and basil. Melt butter. Coat slices with crumbs, saute until golden.
Mix all ingredients well. Pour into plastic pitchers or containers and place in freezer. Stir every few hours. Best if made the day before to form "slush."
Mix all ingredients and pour into 4 muffin tins, treated with nonstick spray. Bake at 450° for 20 minutes. Serves 2.
Combine salmon, potatoes, celery, relish, horseradish and onion. Season with salt and pepper and moisten with mayonnaise. Mix lightly with 2 forks. Serve on crisp lettuce.
Combine all ingredients, adding enough salad dressing to blend well. Makes 6 servings.
Mix together the first 3 ingredients. Add marshmallows to taste. Garnish with pineapple and maraschino cherries. Chill.
Cut meat into thin strips or small pieces. Heat oil in skillet. Add meat and brown quickly. Stir in tomato, soy sauce and other seasonings. Cover and cook 10 minutes or until meat is almost tender. Add green pepper and cook 10 minutes. Blend cornstarch and broth and stir into meat mixture; cover and simmer 10 minutes longer. Serve over bed of fluffy rice.
Mix together all ingredients. Heat a small nonstick frypan. Coat with oil using an oil coated paper towel. Spoon small amount into pan to spread evenly on bottom of frypan. Cook until ends begin to curl a little. Flip with fingers. Cook a little longer. Should be light.
Cut shortening into flour, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer. Makes 10 dumplings.
Place pork chops in baking dish. Combine remaining ingredients. Pour mixture over chops. Bake, uncovered, at 300° for 1 hour.
Place chicken in lightly greased 9 x 13-inch glass baking dish. Top each piece with slice of Swiss cheese. Put mushrooms on top. Mix can of soup with wine and pour over chicken. Spread stuffing mix over top; drizzle melted oleo over top.
Mash bananas or liquify in blender. Mix orange juice, lemonade, pineapple juice, and water with the sugar and stir until sugar is dissolved. Stir in bananas and mix well. Freeze this mixture until ready to use. Thaw for 2 1/2-3 hrs. before party. Break up with fork and add 7-up and ginger ale. Yield: approximately 60 c.
Beat eggs and water; add brown sugar. Mix and add next 5 ingredients. Spread into flat cookie pan with a lip. Bake for 30 to 45 minutes in 300° oven. When done, while warm, spread with icing made of melted butter, orange juice, orange rind and enough powdered sugar to make a thin icing. Cut cookies into small squares while warm. Store in airtight container to prevent drying out.
Brown hamburger and onions. Mix with brown sugar, catsup, mustard and beans. Bake at 350° for 30 minutes.
Mix sugar and flour; blend in other ingredients. Pour into unbaked pie shell; cook at 350° until brown and firm.
Melt butterscotch morsels in double boiler, then add remaining ingredients and stir until coated. Then spoon out on wax paper. Let set until firm. Keep at room temperature.
Saute onion, green pepper and mushrooms in butter until crisp-tender. Beat eggs, cream and pepper; add to skillet. Cook over medium heat until eggs are almost set, stirring occasionally. Sprinkle with cheese and chives. Cover and cook until eggs are completely set and cheese is melted.
Take large green tomatoes, slice; dip in egg and flour. Cover bottom of frying pan with oil. When hot, put in your tomatoes; fry until brown. Salt and pepper your tomatoes when cooked.
Cover raisins with water and boil until they are puffed up. Cream together the sugars and Butter Buds. Add Egg Beaters, oatmeal, flour, raisins and soda, mixed with the raisin water. Next, add vanilla, spices and Grape-Nuts. Chill dough 30 minutes. Drop by spoonfuls on cookie sheet sprayed with nonfat cooking spray. Bake 17 to 20 minutes at 325°. Yields 6 dozen cookies.
Bake German chocolate cake mix according to directions in a 9 x 13-inch pan. While warm, poke holes in top with fork. Pour over cake Eagle Brand sweetened condensed milk. Cool. Then top with following layers: Hershey's fudge topping, Cool Whip and crushed Heath bars. Cover and refrigerate overnight.
Pour cream of celery soup into baking dish. Place pork chops on top of soup. Pour onion soup over the pork chops. Cover and bake at 375° for 1 hour.
Drain beets and save liquid. Bring beet liquid and remaining ingredients to a boil in medium saucepan, about 5 minutes. Add beets and eggs to mixture. Boil another 5 minutes. Remove from heat, cool. Put in jar. Refrigerate for several days to allow flavor to blend in eggs and beets.
Put meat in roaster pan, without lid, and sear on high heat using oven at 450°. Turn after about 15 minutes. Now, pour remaining ingredients in with brisket. Cover pan with lid or foil. Pour ginger ale halfway up pot (don't cover pan completely). Cook at 350° for 2 1/2 hours, covered. No fail recipe.
Mix the sugar, flour, salt and milk together. Melt butter. Pour your batter over the melted butter; spoon peaches on top. Do not stir! Bake in a 325° oven for 1 hour.
Blend together sugar, egg and shortening. Mix together flour, baking powder, soda and cocoa. Add flour mixture and buttermilk to 1st mixture. Add 1/2 cup boiling hot water and vanilla. Batter will be very thin. Bake at 325° in glass pan, at 350° in aluminum pan, 8 x 8-inches, for 25 to 30 minutes. Double recipe for 9 x 13-inch pan, but bake perhaps a little longer, 35 to 40 minutes or until cake tests done.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimentos, and 1/2 can French fried onions. Pour into greased 1 quart casserole. Bake, covered, for 30 minutes at 350 degrees. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer.
Prepare Kraft dinner as directed on package. Add peas, tomato, salad dressing, celery, onion and seasoning. Chop fine the eggs; add to dinner mixture. Mix lightly. Chill. Stir in additional salad dressing before serving. If desired, garnish with remaining egg slices. Makes 6 to 8 servings.
Bake pie shells as directed. Mix Jell-O instant pudding as directed. Put in desired coconut. Fold in 3/4 container Cool Whip; put in pie shell. Put on whipped cream, then brown coconut in oven. Top with remaining Cool Whip. Chill 2 hours and enjoy.
Place scrambled eggs in center of the tortillas. Crumble bacon or sausage over the eggs. Then top with remaining ingredients. Fold up bottom of tortilla, then roll up from the side.
Mix pretzels, oleo and 3 tablespoons sugar together; press into a 9 x 13-inch pan (ungreased). Bake for 10 minutes at 350°. Cool. Cream together the cream cheese, 1/2 cup sugar and Cool Whip. Mix together and spread over cooled pretzels. Dissolve strawberry jello and boiling water. Add strawberries. Stir until it sets up a little. Pour over cheese mixture; cool until set. Put Cool Whip on top.
Cover cucumbers and onion with water and stir in salt. Soak 2 hours and drain well. Mix sugar and vinegar together. Stir well. Pour mixture over cucumbers and freeze.
Cut sausage in pieces and brown in a large heavy pan. Remove sausage. Dip chicken in mixture of flour, salt, pepper and garlic salt. Brown chicken in pan in which sausage was cooked. Remove chicken. Add onions, pepper and garlic. Saute until onions are transparent. Return sausage and chicken to container. Season with Worcestershire sauce, soy sauce and hot sauce. Add water to bring total liquid to about 6 cups. Bring to a boil. Add rice and shrimp. Cover and again bring to a boil. Reduce heat and simmer 30 or 40 minutes. Do not cover. Remove from heat and allow to sit, covered, for 10 minutes. Serves 12. It's done when there is little to no liquid and rice is alone.
Mix all ingredients thoroughly except gravy. Shape into oblong patties in skillet. Brown patties and pour off fat. Add gravy and cover. Simmer 20 minutes. Stir and garnish with parsley.
Cook ground beef with onions; drain well. Put in a 9 x 13-inch baking pan. Spread green beans over top. Spread mushroom soup over beans. Put sliced cheese over this. Top with Tater Tots. Bake at 350° for 1 hour.
Fry sausage. Add peppers, onion and mushrooms. Let cool. Add eggs. Roll out one dough. Spoon 1/2 of sausage mixture on dough. Top with 1/2 of cheese. Fold up sides of dough. Bake at 350° for 20 to 30 minutes or until bread is golden brown.
Spray an 8 or 9-inch spring-form pan or 9-inch pie plate lightly with nonstick cooking spray. Sprinkle bottom and side with the graham cracker crumbs.
Heat oven to 400°. Grease pie plate. Cook and stir beef and onion until brown; drain. Stir in seasoning mix. Spread in plate; top with chilies. Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand blender. Pour into plate. Bake 25 minutes.
Put in mixing bowl the flour, sugar and salt; blend in margarine. Mix together yeast, eggs and milk. Add to flour mixture. Stir until well mixed (your husband comes in handy for this job). Put dough on a floured board and roll out; spread with one cube of softened butter and fold three times. Chill overnight. Divide into 2 parts and roll out. Cut into pie shaped pieces; starting at outer edges, roll to center. Shape into crescents on cookie sheets; let raise double. Bake at 350° for 10 to 12 minutes. This also makes good sweet rolls.
Crumble 2 tostada shells on each of 6 salad plates. Layer half each of the chicken pieces and Mexican Coleslaw on crumbled tostadas. Top with cheese, remaining chicken and coleslaw, olives and orange wedges. Sprinkle with chili powder. Top with taco sauce. Yields 6 servings.
Mix all ingredients in a large pan with a lid; use a whisk to mix. Insert meat, making sure all meat is covered. Replace lid to pan and place pan in refrigerator at least 24 hours. Prepare meat before sauce. Cut off all fat and sinue.
Mix sugar, cocoa and milk in saucepan; cook until first bubble appears. Boil 1 minute. Remove from heat; stir in butter and let it melt. Stir in peanut butter and oats and add vanilla. Mix together; drop by spoonfuls onto foil. Let cool 45 minutes.
Drain beets, reserving juice. Mix sugar, salt, vinegar, water and beet juice in a small saucepan. Heat until sugar dissolves. Peel eggs. Put beets and eggs in a bowl. Cover with the liquid and refrigerate for several days.
Separate eggs. Place egg yellow in saucepan along with sugar and milk. After adding milk, fill 1/2 can with water and pour into mixture. Bring to rapid boil. Stir constantly. Boil until thick and creamy. Add extract. Remove from heat. Slice bananas. Place vanilla wafers in pan and layer bananas. Repeat once and pour sauce over it. Place egg white in bowl. Add 2 tablespoons sugar and beat until fluffy. Place over pudding. Refrigerate until cool. You can not eat just 1 bowl!
Beat in butter and sugar until light and fluffy. Add the well beaten egg yolks. Sift flour twice with salt and baking powder. Add a little milk at a time with flour; add vanilla. Fold in beaten egg whites. Pour batter into 2 iron skillets. Bake in a 350° oven until done. Can use any pan of your choice.
Dissolve yeast in 1/4 cup water. Add oil, salt, hot water and sugar. Stir and add 1 1/2 cups flour; mix well and add egg. Add remaining flour to make soft dough. Put into greased bowl. Cover and allow to rise twice. Make into rolls. Bake at 400° for 15 minutes or until golden brown. Brush with butter. (May punch down and put in refrigerator and allow to rise about 2 hours.)
Mix milk and flour, then cook until thick, stirring constantly; cool. Cream sugar, shortening and sugar; add vanilla. Add flour mixture and mix well.
Cut vegetables and cover with water in large pot. Boil 30 minutes. Cover, lower heat and simmer until soft. Try pepper, garlic or bouillon cube to season.
Melt margarine. Add eggs, milk, salt and pepper. Cook slowly until eggs begin to set. Add cream cheese.
Blend dry mixture into moist mixture. Stir in 1 cup chopped nuts. Pour into 2 greased loaf pans; bake at 350° for 1 hour.
Brown meat in butter; drain. Add garlic juice and simmer 20 minutes. Add tomato sauce, salt, pepper and sugar and simmer 15 minutes. In separate bowl, mix cream cheese, sour cream and chopped onions. Set aside. Cook noodles. In large casserole dish or 2 small ones, layer noodles, meat, grated cheese and sour cream mixture, in that order. Cover top with undiluted mushroom soup. Bake at 350° for 30 minutes or until hot and bubbly. Let stand 10 minutes. Sprinkle extra cheese on top.
Mix lettuce, broccoli, onions and oranges. Brown nuts and noodles (crushed) in butter. Put nut and noodle mixture over lettuce mixture just before serving.
Brown the ground beef. Drain and rinse meat. Salt and sprinkle on chili powder. In Dutch oven, layer meat, sliced onions, potatoes and carrots. Finish with onions. Pour the tomatoes over layers. Bake, uncovered, until potatoes and carrots test tender. Great with cornbread!
Cook potatoes in boiling, salted water 10 minutes and drain. Melt margarine; stir in flour, mustard, salt and pepper. Add milk gradually while stirring. Cook over low heat until smooth and thickened. Arrange potatoes, tuna and onions in alternate layers in greased 2-quart casserole dish. Pour sauce over and bake at 350° for 45 minutes.
Grate cabbage and sprinkle 1/2 cup sugar on top. Bring to boil, salt, mustard, celery seed, oil, vinegar and 1 tablespoon sugar. Pour over cabbage. Cover and refrigerate.
In heavy skillet melt butter or margarine. Stir in rest of ingredients. Toss until nuts are coated. Place in single layer on 15 1/2 x 10 1/2 x 1 baking pan. Bake in 300° oven for 20 to 25 minutes, stirring often till nuts are brown and crisp. Makes about 4 1/4 cups.
Saute onions and mushrooms in butter. Add soup and milk; stir. Remove from heat. Add the egg and mayonnaise. Stir in stuffing, then fold in crabmeat. Pour mixture into greased baking dish. Top with shredded cheese. Bake at 350° for 40 minutes. This is very rich and will serve small portions to 5 or 6. Double the recipe for a larger group.
Slice mushrooms; saute in 2 tablespoons margarine until golden. Remove mushrooms and reserve. Add remaining margarine to pan; brown chicken well. Sprinkle with Beau Monde during browning. Add mushrooms; sprinkle with tarragon. Pour wine over chicken. Cover and simmer 45 minutes until tender. Spoon sour cream into pan juices; sprinkle with green onion to serve. Serve with rice.