HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil sugar and water; cool. Put bananas, lemon juice, lemonade and orange juice in blender; blend until bananas are mush. Combine cooled syrup mixture, banana mixture, pineapple and 3 cups of water. Stir until blended. Pour into container and freezer. Thaw 1 hour before serving. Add ginger ale in punch bowl. No ice is necessary, as mushy frozen punch should make it just right.
Combine all ingredients except Kisses in large bowl. Mix on lowest speed of mixer until dough forms. Shape dough into balls, using a rounded teaspoonful for each. Roll balls in sugar; place on ungreased cookie sheet. Bake at 375° for 8 minutes. Take out and place 1 Kiss on each cookie & press down firmly so cookie cracks around edge and put back in oven & bake for 3 minutes more. 48 cookies.
Combine beef, eggs, bread crumbs, onions and green pepper. Add Worcestershire sauce, salt, pepper, mustard, milk and ketchup. Mix lightly but well. Meat will be juicier and more tender if you handle it as little as possible. Divide meat mixture into 3 equal parts into bottom of a greased loaf pan. Gently pat 1/3 of mixture. Cover with 4 overlapping cheese slices and repeat meat, cheese and meat. Bake at 375° for 50 minutes.
Combine all ingredients in blender just until blended. Do not puree. Place in serving platter. Surround with pita wedges and serve. Top with sliced tomatoes, if desired.
Mix cornmeal, flour, eggs, soda, baking powder, salt, creamed corn and oil. Mix well; add cheese, pepper, onion, garlic and sugar. Add buttermilk until right consistency. Pour into hot pan. Bake at 350° for 45 minutes to 1 hour. For best results bake in iron skillet.
Dissolve gelatin in boiling water. Add ice cream by spoonfuls. Blend in whipped topping. Spoon into crust. Chill about 3 hours.
Beat eggs until thick and lemon colored. Add sugar, salt, nutmeg and lemon juice. Add ice cold milk and cream. Beat with mixer until frothy.
Cut cookie dough into slices 1/2-inch thick. Line a 14-inch pizza pan, overlapping slices. Bake at 375° for 12 minutes. Cool. Combine softened cream cheese, sugar and vanilla until well blended. Spread mixture over cookie crust. Arrange slices of fresh fruit: bananas, grapes, mandarin oranges, strawberries, peaches, pears (or any type of fruit that you like) over the cream cheese. Glaze with marmalade combined with water. Chill.
Prepare broccoli according to package instructions and cook rice. Saute onion in margarine. Combine broccoli, rice and onion with one can of soup and half of the grated cheese. Top with remaining cheese. Place in greased casserole and bake at 350° long enough to melt cheese, 5 to 20 minutes.
Mix together. Bake, uncovered, for 2 1/2 hours at 325°.
Mix flour and sugar together. Add butter or margarine and stir until blended. Press into 9-inch pie plate. Bake at 375° for 10 to 12 minutes or until lightly browned.
Wash, dry and separate wings. Mix together all ingredients. Marinate wings in sauce for at least 2 hours. Wings may be grilled or broiled in the oven.
Mix all together and put in a 9 x 13-inch pan. Bake at 350° for 30 minutes.
Combine and stir to blend all ingredients. Cook pasta until al dente. Toss hot pasta with sauce.
Preheat oven to 375°. Grease dish. Mix evaporated milk and poultry seasoning in deep plate. Spread crushed chips on another deep plate. Dip each chicken piece first in milk mixture, then in chips. Place in baking dish. Bake for 40 to 50 minutes, or until meat is tender.
Blend the cream cheese and sugar until fluffy. Add peanut butter and Cool Whip and blend well. Pour in baked shells. Keep in refrigerator.
Boil chicken, debone and save 1 cup of broth. Cook noodles (I usually cook them in the chicken broth). Combine all ingredients. Cook at 350° for about 30 minutes or until bubbly.
Pat sausage into 8 patties; fry and drain on paper towels. Place in a 9-inch square baking dish. Spoon chopped chilies over sausage. Sprinkle cheese over chilies. Beat eggs with salt and pepper; pour over sausage, chilies and cheese. Bake at 350° for 45 minutes, or until eggs are set.
Put eggs, sugar, cocoa, milk and vanilla in blender and mix well. Add melted oleo. Pour into frozen pie crust. Bake about 1 hour in a 325° oven.
Mix all ingredients except for the bread. Spread evenly over the bread and cut into 1-inch strips and place in the freezer on a cookie sheet. When frozen, store in plastic bags in the freezer. Remove as needed. Bake 10 minutes at 400°.
Beat eggs, milk and cinnamon in deep dish. Set aside. Drop a pat of butter into frying pan over medium heat until melted. Dip bread slices one at a time in egg batter; coat both sides. Don't soak, just get bread good and wet. Put bread slice into pan and cook both sides until golden brown. Serve with maple syrup.
Combine onion, carrots, celery, ham and butter. Fry until onions brown. Stir in water. Add potatoes, half and half, parsley and chives. Cook 1/2 to 1 hour or until potatoes are tender. Season to taste with salt and pepper. Thicken with 1/2 cup cornstarch dissolved in water.
Put oleo, flour and 3/4 cup pecans into a 9 x 13-inch pan. Bake for 15 minutes at 375°. Let cool. Mix powdered sugar and softened cream cheese along with 2 tablespoons milk. Spread over crust. Spread 1/2 of Cool Whip over this.
Combine dry ingredients. Blend wet ingredients. Stir wet with dry just until blended. Fill muffin cups 2/3 full and bake at 350° for approximately 12 to 15 minutes . Watch carefully and test with a toothpick for doneness.
Gradually add sugar to softened cream cheese, mixing until well blended. Stir in remaining ingredients. Spread in greased 8-inch square dish. Chill several hours or overnight. Makes 1 3/4 pounds. This is very easy and delicious!
Wash shrimp and pat dry. Dip into batter. Then lightly press into coconut, all sides. Then fry in oil. Shrimp floats when done. Coconut turns light golden.
Wash tomatoes, remove stems and halve crosswise. Place cut side up in a lightly greased baking dish. Sprinkle lightly with salt, pepper and red pepper. Spread each with mustard. Mix together margarine, bread crumbs and cheese. Spread mixture over tomatoes. Bake in a 350` oven for 20 to 30 minutes. Yields 10 to 12 servings.
Beat all ingredients until smooth. Pour into 9-inch buttered pie plate. Bake 25 minutes at 350°. Take out of oven but leave oven on. After 20 minutes, make topping.
Cut round steak into 1/2-inch strips. Brown in skillet. (Steak should not be overcooked, slightly brown is sufficient.) Add mushroom soup and water. Simmer 20 to 30 minutes over low heat. Add beans, tomatoes and mushrooms. Stir and simmer for 10 to 15 minutes. Serve over rice.
Boil raisins and water for 5 minutes. Mix with rest of ingredients and bake at 350° for 1 hour.
Mix the gelatin and boiling water. Add pie filling and pineapple to jello mixture when cool. Let set in a 9 x 12-inch pan. Top with the sour cream, mixed with the softened cream cheese. Sprinkle with chopped nuts.
Cut off tops of peppers and clean out centers. Place peppers in boiling water for just 3 or 4 minutes, then take up and drain. Brown meat and onion; drain. Add rice, tomatoes, 1/2 cup water and dash of Worcestershire sauce. Cover and simmer 15 minutes. Stir in cheese, then stuff peppers. Place on baking sheet. Bake at 350° for 20 to 25 minutes.
Combine in pan	the sugar, evaporated milk and butter. Bring to a full rolling boil; boil hard for 10 minutes.	Stir occasionally. Blend in chocolate, flour, graham cracker crumbs, walnuts and vanilla; mix	well. Spread in well buttered 12 x 18-inch pan. Cool; cut into squares.
Mix together to make soft dough. Divide into three parts, roll very thin and cut in strips. Let stand 20 minutes. Cook in broth until done.
Mix together margarine, sour cream and eggs. Stir in whole kernel corn and creamed corn. Then stir in corn muffin mix. Grease 2-quart casserole dish. Bake at 350° for 45 minutes.
Rinse and pat dry the chicken breasts. Dredge in 1/2 cup Parmesan cheese, pat in the cheese into the flesh and lightly dredge in flour. In a nonstick skillet, heat the butter until the foam begins to subside. Saute the breasts over medium-high heat, until it is golden on each side. Transfer to a baking dish, pour the vermouth over it and sprinkle with the remaining 1 tablespoon of Parmesan. Bake, covered loosely, in a preheated 325° oven for 15 minutes. Serve with a green vegetable or salad. Serves 2.
Cook meat until onions and pepper are soft; simmer 5 minutes. Stir in corn meal. Blend in the cup of water. Simmer 10 minutes. Add other ingredients and stir together. Place in greased 9 x 13 x 2-inch baking dish.
Add all together, adding zucchini last. Bake in 2 greased loaf pans at 350° for 1 hour. Freezes very well.
Combine sugar and flour in bowl. Set aside. On stove, stir water, oil and cocoa until boiling. Pour over dry ingredients and beat with mixer. Add eggs, baking soda and buttermilk. Stir well. Pour into greased 10 x 15-inch sheet pan. Bake at 400° for 15 to 18 minutes.
Grease and flour bottom of pans. Mix all ingredients and bake at 350°. This cake is rich. It doesn't need icing.
After coming to room temperature, cream the butter and cream cheese. Add lemon juice, mayonnaise and onion. Drain and add the shrimp. Chill. Serve with assorted crackers.
Mix well shortening, brown sugar and egg. Add buttermilk. Sift together and stir in dry ingredients. Mix in pecans, dates and candied cherries. Chill dough 1 hour. Drop with teaspoon about 2 inches apart onto lightly greased baking sheet. Top each cookie with a pecan half or half a candied cherry. Bake 10 to 12 minutes at 400° (moderately hot). Makes 4 dozen.
Melt butter in pan and add flour. Thicken with milk. Remove from stove. Add beaten egg, mayonnaise, green pepper and seasoning. Fold in crabmeat. Top with buttered bread crumbs. Bake at 350° for 30 minutes.
Mix all ingredients and bake at 350° for about 1 hour, then pour sauce over entire meat loaf.
Combine dry ingredients in a large bowl. Add Starter, oil and water. Mix ingredients well. Put dough in a large greased bowl, turning once to coat with oil on all sides. Cover lightly with foil; let stand overnight or until dough has more than doubled.
Mix eggs, sugar, salt, nutmeg and vanilla. Beat at low speed until sugar and eggs are dissolved. Eggs will be lemon color. Continue mix. Add milk that has been scalded or heated. Pour into unbaked pie shell; bake at 350° for 30 minutes.
Mix all ingredients well. Bake at 350° in small (8 x 8-inch) pan.
Melt margarine and mix with crumbs. Press 1/2 crumbs into 9 x 13-inch pan. Cream together cream cheese, sugar and vanilla. Beat Dream Whip and half and half. Add to cheese mixture. Pour half of the mixture onto cracker crust. Add cherries and top with remaining cheese. Top with remaining crumbs.
Put all ingredients in blender and mix until fully blended. This refreshing breakfast shake can be made with bananas, strawberries, peaches, cantaloupe or just about any fruit that you enjoy. Be sure to freeze fruit the night before.
Combine all ingredients together and beat for 2 to 3 minutes. Pour in	greased and floured 9 x 13-inch pan. Bake in preheated oven at 325° for 30 to 40 minutes.
Tear off 4 sheets of heavy duty aluminum foil (18 x 14-inches). Brush with oil. Divide vegetables evenly among the foil sheets. Brush with oil. Top with chicken quarters, skin side up, brushing with remaining oil. Season with salt and pepper. Bring the top half of foil over chicken; fold open edges in a series of lock folds. Grill over medium direct heat for 40 minutes or bake in a 350° oven for 50 minutes, until chicken is tender. Open foil packets carefully and serve. Serves 4.
Brown onions in oil. Place chicken in pan with onions and cover with water. Cook approximately 1/2 hour over medium heat. Slice carrots and add. Sprinkle with parsley and paprika (enough to color top of broth). Cook about 1/2 hour or until carrots are done. Broth should just cover top of ingredients at this point. Pour sour cream in and stir well. Fill sour cream container 1/2 way with water and 3 tablespoons flour. Shake well and mix slowly into broth. Stir until smooth. (End mixture should be slightly thick and creamy.)
Prepare dough for crust; per package directions. Roll into 6 circles, 6-inches in diameter. Peel and core apples; dice into cubes and divide into 6 equal piles. Place each pile of apples in a round of dough and form into balls, shaping as you would a snowball. Place crimped side down; arrange all 6 balls in a glass baking dish. Pour over with a mixture made from the water, sugar, nutmeg, vanilla and melted butter. Bake at 350° for 30 minutes. Watch closely!
Combine and store in airtight container. Use 6 tablespoons to 1 cup hot water.
Cream together sugar and oil. Add eggs, one at a time. Add vanilla, then dry ingredients, mixing well. Stir in chopped apples. Batter may be stiff. Pour into nonstick sprayed 9 x 13-inch pan. Bake at 350° for 55 to 60 minutes. Serve warm with whipped topping and nuts, if desired (walnuts or pecans).
For sauce, in a bowl stir together orange juice and cornstarch. Set aside. Preheat wok or large skillet over high heat. Add oil. Stir-fry ginger root for 15 seconds. Add carrots and stir-fry 1 minute. Add broccoli and stir-fry for 3 to 4 minutes or until crisp-tender. Push vegetables from center of wok or skillet. Stir sauce; add to center of wok. Cook and stir until thickened, 1 to 2 minutes. Stir in vegetables and walnuts to coat. Serve immediately. Makes 4 servings.
Combine all ingredients listed and marinate overnight if possible. Cook chicken (10 to 15 minutes) on foil on the barbecue grill. Use the marinade juice to baste chicken while cooking. Serve with rice and a salad.
Combine eggs, sugar and oil; beat well. Combine dry ingredients and add to sugar mixture and beat well. Stir in apples and nuts (batter will be stiff). Spoon into 10-inch greased and floured tube pan. Bake at 350° for 1 hour and 20 minutes.
Cook meat, celery and onions for about 15 minutes. Add rest of ingredients and cook for 15 minutes longer.
Combine chicken, noodles and broccoli in a large casserole dish. Stir in cheese, sour cream and soups. Top with onion rings. Bake at 350° for 30 to 50 minutes.
In small mixer bowl, beat cream cheese until fluffy. Gradually beat in lemon juice. Stir in rest of ingredients. Chill to blend flavor. Garnish as desired. Serve with crackers or fresh vegetables.
Cook rice in 3 or 3 1/2 cups of milk. Mix in a bowl eggs, sugar, cinnamon and vanilla. After rice is done, add bowl mixture into rice; then cook until thickened.
Spread peanut butter on six slices of bread; spread jelly on other six slices of bread. Put one slice of each together to form sandwiches.
Mix the vanilla wafer crumbs, peanuts and melted margarine. Set aside 1/4 cup for the topping. Pat the rest into a 9 x 13-inch baking dish. Bake at 350° for 10 minutes. Cool. Mix the cream cheese, peanut butter and powdered sugar until creamy. Add 2 cups of the whipped topping. Spread over cooled crust. Set in refrigerator. Combine pudding and 3 cups milk. Beat well. Pour over cream cheese layer. Refrigerate until set. Spread remaining 2 cups of whipped topping over pudding layer. Sprinkle with the remaining 1/4 cup of crumb topping. Cover with foil and freeze. Serve partially frozen.
Cut shortening into flour (in a dishpan or other large container). Dissolve salt in water and mix into flour along with the syrup. Divide dough into portions for 1 crust, shaping each portion into a ball. Place balls in individual vapor-proof bags (such as Ziploc that can be sealed) and freeze. When ready to use, thaw and roll out on floured board. This is just as good after it has been frozen as before and does not get soggy. It takes time to mix, but it is worth the trouble. Makes approximately 20 single crusts.
Toast oats in shallow baking pan in preheated 350° oven for 8 minutes. Melt together butter, brown sugar, peanut butter and syrup in saucepan over low heat. Add toasted oats mixture, peanuts and egg. Mix well. Press firmly into well-greased jelly pan. Bake at 350° for 20 minutes.
Pack washed cucumbers in jars. While packing, add dill, garlic and yellow pepper (if desired). In the top of each jar, put powdered alum. Combine water, vinegar and pickling salt. Heat to boiling, then pour over cucumbers. Add hot lids and process in boiling water bath for 10 minutes. Makes enough liquid for 2 bottles.
Cook new garden pea pods (before peas are fully formed) in salted water until pods are tender. Season with butter and salt. Eat with fingers, pods and all.
In pitcher, combine all ingredients. Serve over ice in tall glasses garnished with orange slices. Makes 6 servings.
Melt 1/4 cup butter with the oil in a small skillet. Add shallots and cook 7 to 9 minutes over low heat, stirring occasionally, until very tender. Stir in remaining butter, salt and pepper. Remove from heat. Cook green beans, uncovered, in a large pot of water 5 to 7 minutes until crisp-tender. Drain well. Add shallots, butter and parsley. Toss to mix and coat. Makes 15 servings. Shallot butter may be made up to 5 days ahead.
Mix all ingredients except nuts. Pour mixture into a 9 x 13-inch pan. Sprinkle nuts on top or put in mixture. Bake at 350° for 20 to 25 minutes.
Let chopped cabbage stand in cold water 1 hour. Drain and dry (pat with cloth). Add nuts and marshmallows. Stir together.
Dissolve sugar in water, stir in orange juice and next 3 ingredients. Pour into large plastic container (milk jug works well) freeze until firm. Remove from freezer 1 hour before serving. Place into punch bowl and break into chunks, pour soda or ale over and serve. Makes 6 qts.
In a medium saucepan, pour in olive oil, just enough to coat the bottom of the pan. Add in garlic cloves and simmer until golden brown. Add 3 kernels. Shake pan constantly until they are all popped, then add the rest and shake until completely popped. Transfer into bowl and enjoy!
Mix pudding and milk until thickened. Blend in Cool Whip. In baking pan, layer graham crackers, pudding mix, graham crackers, pudding mix, graham crackers and frosting.
Mix all ingredients together; pour into greased cookie sheet with sides. Bake for 20 minutes at 350°. When cooled, frost with glaze.
Mix sugar, flour, cocoa and salt in top of a double boiler. Add milk slowly and stir and cook over heat until boiling point is reached. Place over hot water and cook approximately 20 minutes. Add well beaten egg yolks and butter; cook for 2 minutes. Remove from heat and add vanilla. Cool and turn into cooked pastry shell. Spread with meringue made from egg whites and bake until meringue is brown.
Mix the mayonnaise, sugar and vinegar and add to vegetables. Add peanuts just before serving.
Preheat oven to 325°. Brown hamburger, bell pepper and onion together. Cook macaroni until almost done. Grease casserole dish. Pour macaroni and hamburger mixture into casserole. Pour soup and water over mixture. Add salt and pepper. Bake at 325° for 30 to 40 minutes.
Mix everything together except tortillas. Break one dozen tortillas; put in 9 x 13-inch dish. Alternate layers of tortillas and meat mixture, ending with meat mixture. Bake at 350° for 30 to 40 minutes.
Cream butter with shortening, sugar and eggs until light and fluffy. Add flour, baking powder and salt alternately with milk. Add flavoring and walnuts. Stir with spoon; grease and flour tube pan. Bake at 325° for 1 hour and 25 minutes. Test with toothpick.
Mix cake mix, 1 egg, butter and pecans together. Press into pan. Mix together cream cheese, 3 eggs, vanilla and powdered sugar. Pour over cake. Bake at 350° for 35 minutes.
In a large bowl, combine mayonnaise, ginger (if used) and salt. Stir in chicken, grapes, celery, green onions and walnuts (if used). Cover and chill. Makes 5 1/2 cups.
Cut pork or beef into bite-size thin strips. Peel and cut pineapple into bite-size chunks. Clean and cut green pepper into 3/4-inch squares. Combine soy sauce, salad oil, sugar, cinnamon, garlic, red pepper sauce and cloves in a bowl and mix. Add meat. Mix. Cover and refrigerate about 2 hours, stirring 2 or 3 times. Drain meat. Save marinade. String meat, pineapple and green pepper on heavy bamboo skewers. Arrange on cooking grill over drip pan. Cover kettle and cook 5 to 10 minutes for beef and 10 to 15 minutes for pork or until meat is done, baste with marinade during cooking. Turn 2 or 3 times. Protect hands with asbestos gloves before turning kabobs.
Cook broccoli until barely done. Drain. Heat garlic and oil in a skillet. Add broccoli and saute until tender, turning occasionally. Season with salt, pepper and a generous sprinkling of Parmesan cheese.
Sift together the flour, soda, salt and sugar. Dissolve yeast in lukewarm buttermilk. Cut shortening into flour mixture as for biscuits. Stir buttermilk into dry ingredients quickly. Turn dough out onto floured cloth and knead just until smooth. Roll to 1/4-inch thickness and cut with a biscuit cutter. Brush top of each round with melted butter. Place one biscuit on top of another, making double biscuits. Cover and place in a warm place to rise until light and doubled, about 1 hour. Bake at 375° for 12 to 15 minutes. Makes 1 1/2 dozen.
Dissolve Jell-O in the hot water. Add cranberry sauce; stir to dissolve. Add pineapple, juice and celery.
Combine milk,	sugar and butter. Stir and bring to a boil. Boil 15 minutes,	stirring occasionally.	Remove from heat and add chocolate pieces. Stir and add vanilla and nuts. Pour in a buttered 9 x 13-inch pan. Chill and cut in squares.
In a large bowl, combine flour, sugar, baking powder and salt. Combine eggs, milk, oil and lemon extract; stir into dry ingredients just until moistened. Fold in raspberries. Spoon into 18 muffin cups. Bake at 400° for 18 to 20 minutes or until golden brown.
Preheat the oven to 350°. Place chicken in a lightly greased 9 x 13-inch baking dish. Sprinkle with Italian seasoning, 1/8 teaspoon salt and pepper. Pour wine over chicken. Bake, uncovered, at 350° for 1 hour or until done. Remove chicken to a serving dish, reserving 2/3 cup drippings in a saucepan. Combine flour and water. Stir into reserved pan drippings. Add carrot and remaining 1/8 teaspoon salt and bring to a boil, stirring constantly. Add mushrooms and cook 1 minute, stirring constantly. Remove from heat and stir in sour cream. Spoon sauce over chicken. Garnish with fresh oregano or thyme sprigs, if desired.
Cream sugars and shortening together. Add eggs and mix well. Add salt, soda and flour. Mix. Add remaining ingredients and drop by teaspoonfuls on cookie sheets. Bake at 350° until lightly brown.
Chop eggs, onion and olives fine. Mix with remaining ingredients. Serve on crackers and celery.
Combine jello and undrained pineapple over low heat until jello dissolves. Cool. Stir in Cool Whip, buttermilk and nuts. Let set until congealed.
Cook noodles in a large pot according to package directions. Brown hamburger and onions. When noodles are done, drain them. To the noodles add all the other ingredients except the cheese. Mix thoroughly and place in a 9 X 13 or other casserole pan. Top with shredded cheese. Bake at 350 degrees until cheese melts.
Shred or chop the cabbage. Add the remaining ingredients in large pan. Bring to a boil, lower heat and simmer 45 minutes. This is a good fat free soup.
Brown meat on all sides in butter. Add onions, seasoning and water. Cover and cook slowly for about 1 hour. Add green pepper, tomatoes and cornstarch, blended with 2 tablespoons water. Cook until thick. Serve on rice.
Combine all ingredients, except crusts, in a large mixing bowl. Beat until all lumps are out of the potatoes. Pour into 2 unbaked pie crusts. Bake at 400° until done.
Combine eggs, buttermilk and margarine. Add rest of ingredients. Bake at 400° for 10 minutes.
Mix all together; bake in an 8 x 8-inch greased pan at 350° for approximately 40 minutes, or until golden brown.
Cook yams, peel and quarter. Arrange yams in single layer in a 13 x 9 x 2-inch baking dish. Bake in 325° oven for 15 minutes. In a 2-quart saucepan, combine remaining ingredients, stirring constantly. Bring to a boil over medium heat and boil 5 minutes. Pour over yams. Bake, basting frequently for 15 minutes longer, or until glazed. Makes 6 servings.