HumbleIntelligence/food-ner-1-Million huggingface dataset:
If using frozen or canned fruits, be sure to drain very well. Mix fruits together and set aside. Mix together cream cheese and Cool Whip. Fold into fruit; cover and store in fridge. Will set in about 1 hour.
Dissolve jello in hot water. Add white soda. Chill until almost set. Add pineapple and some bananas. Put in pan and let set.
Saute celery, onion and garlic in olive oil. Add tomatoes, tomato paste, water and seasonings. Cook to boiling. Make meatballs.
Peel apples and then slice. Spread apples in an 8 x 8-inch pan. In small bowl, combine the rest of the ingredients, then sprinkle over apples. Bake at 350° for 35 to 40 minutes. Serve warm or cold.
Set cream cheese out to soften. Mix pepper, onions, olives and pimentos in bowl; set aside. Mix cream cheese and dip mix. Spread on tortillas. Sprinkle vegetables on each tortilla. Roll each tortilla up and wrap in plastic wrap to chill overnight. Slice the next day and insert toothpicks.
Mix all ingredients well: cheese, Bisquick and then sausage. Roll into balls about the size of a large marble. Bake at 400° for 10 minutes or until brown.
In a pot, bring the broth to a boil. Add the onion and garlic and cook, uncovered, over medium heat until soft, about 10 minutes. Add the remaining ingredients. Bring to a boil, reduce heat, cover and simmer slowly for 40 minutes. Serve hot. Serves 8.
Preheat oven to 425°. Pierce the sweet potatoes with a fork and bake until soft to the touch, about 50 minutes or microwave on High, uncovered, for 11 to 13 minutes. Let the potatoes cool. Cut the potatoes in half and carefully scoop out the filling. Transfer the filling to a bowl and beat with an electric beater until smooth, adding a tablespoon of milk at a time. Set aside. Peel and chop the apple and sprinkle with nutmeg and cinnamon. Microwave in a bowl for 15 seconds or heat in a saucepan for 5 minutes with 1 tablespoon of water to soften slightly. Fold the apples into the sweet potato and bake for 10 minutes at 425° or microwave for 2 minutes on High. Yields 4 (1/3 cup) servings.
Sift salt and flour into mixing bowl. Cut into flour 1/2 of	shortening until cornmeal consistency.	Cut remainder of shortening	until size of peas. Slightly beat egg and add cold water and vinegar.	Blend together with fork until dough holds together. Roll out into pies. Makes 2.
Beat sugar and oil together. Add the remaining ingredients and mix thoroughly. Batter will be very runny. May add nuts or raisins. Bake at 350° for 35 to 40 minutes in greased pan.
Cream butter in a large mixing bowl, gradually add sugar beating well at medium speed with electric mixer. Add eggs one at a time, beating well after each addition. Combine buttermilk and soda stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 2 bars melted chocolate, chocolate syrup and vanilla; mix well. Stir in 1 cup mini-morsels.
Mix sugar, flour, cocoa, egg yolks and milk. Cook on top of stove until thick. Stir constantly. Remove from heat. Add butter and vanilla. Pour into pie shell. Cover with meringue.
Sift together flour and 3/4 cup sugar. In a large bowl, beat egg whites, cream of tartar and salt until frothy. Gradually add remaining sugar, beating until stiff peaks hold. Beat in extracts. Gradually add flour-sugar mixture. Pour into ungreased 10-inch tube pan, folding gently. Bake at 350° about 45 minutes or until done. Invert cake to cool. Mix together confectioners sugar, orange juice and orange peel. Use to frost cake.
Place first 6 salad ingredients in a large bowl in order they are listed. Then spread a layer of mayonnaise over peas. Sprinkle sugar over mayonnaise and then add cheese and bacon bits. Half of this recipe still serves a lot!
Sift together in bowl the flour, baking powder, salt, sugar and 2 tablespoons of cocoa. Stir in milk and melted butter. Blend in chopped nuts. Spread in a 9-inch square pan. Sprinkle with mixture of brown sugar and 1/4 cup cocoa. Pour hot water over everything. Bake at 350° for 45 minutes. Serve with whipped cream. May be doubled for a 9 x 13-inch pan.
Butter sides and bottom of 9-inch spring-form pan. Sprinkle with crumbs; shake to coat. Beat cream cheese until fluffy. Gradually add sugar. Add eggs, one at a time, beating well. Beat in remaining ingredients and pour into pan. Bake 1 1/2 hours at 325°, until firm around edges and soft in center. Turn off oven. Open door and let cake cool 30 minutes in oven. Cool completely on wire rack. Top of cake will crack when cooling.
Mix first 4 ingredients together. Scoop orange or lemon sherbet into punch. Very good. Make right before serving.
Dissolve cornstarch in cold milk. Add all ingredients and bring to a boil. Be careful not to scorch milk mixture. Cool and freeze according to freezer instructions.
Boil in salted water and drain. Line baking dish with bacon strips. Add a layer of cabbage, then a layer of grated cheese. In a saucepan, melt butter. Add the flour, then milk, stirring constantly until it boils slightly and thickens. Pour mixture on top of cabbage/cheese layers. Sprinkle with black pepper and paprika. Bake in 350° oven until slightly browned.
Beat egg whites until stiff. Add sugar, a little at a time and beat until no longer grainy. Add salt. Mix. Fold in pecans and chocolate chips.
Cream butter. Add sugar gradually, beating well. Add well beaten egg yolks and vanilla. Beat again. Sift flour, salt and baking powder. Add alternately with milk to yolk-sugar mix.
Combine all ingredients and mix well. Cover and refrigerate 3 to 4 hours or overnight. Any type fresh fruit may be used. Frozen or canned fruit not recommended.
Mix cream cheese, dressing mix and mayo together. Spread on slices of bread. Top with 1 cucumber slice. Sprinkle lightly with garlic salt.
Mix the first 9 ingredients together in order and bake. Bake 350 degrees for 40 minutes. Just prior to taking out of oven; mix brown sugar, flour, water and vanilla in a saucepan. Cook until thick. Pour over pudding and bake an additional 15 minutes.
In a small mixing bowl beat egg whites until soft peaks form; set aside. In a large mixing bowl cream shortening and sugar. Beat in egg yolks; mix well. Add bananas. Combine flour and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Add vanilla. Fold in egg whites. Fold in nuts if desired. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 45 to 50 minutes. Cool on a wire rack. If desired, garnish with a dollop of whipped cream and a few banana slices. Yield: 12 to 16 servings.
Cook string beans. Layer them with sprouts, onion rings, water chestnuts and mushrooms. Dilute soup with milk and pour over all. Top with lots of grated cheese. Bake at 350° for 15 to 30 minutes or until bubbly and heated through.
Mix ingredients. Pour into pie shell. Bake at 400° for 10 minutes, then at 350° for 30 minutes.
In saucepan, combine water, instant coffee and sugar. Bring to boil. Remove from heat and cool. Add brandy, vodka and vanilla.
Combine margarine and sugars. Add eggs, one at a time, mixing well after each addition. Blend in pumpkin. Add combined dry ingredients, mixing just until moistened. Stir in pecans. Pour into two greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Makes 2 loaves.
Place fruit and water in a 1 1/2 to 2-quart casserole dish. Cover. Microwave at High for 5 to 9 1/2 minutes, stirring after half the time, until fruit starts to turn transparent. Stir in sugar. Let stand, covered, for 2 to 3 minutes. Stir before serving. Puree, if desired.
Mix by hand or with electric mixer. Divide in small portions and freeze. Makes approximately 25 (9-inch) crust.
Mix flour, margarine and pecans together. Pat into 9 x 13-inch pan. Bake at 300° for 30 minutes; cool. Mix the sugar, Cool Whip and cream cheese together; beat until fluffy. Spread on the cooled crust. Blend lemon pudding and milk; pour over cheese mixture. Refrigerate until ready to serve, then spread with more Cool Whip. May sprinkle a little coconut on top, if you wish.
Combine all ingredients and float fruit slices on top. This is pretty and not sweet. It is pretty with an ice ring of cranberries and holly.
Mix together brown sugar, margarine, almonds, coconut and flour. Put in 9 x 12-inch pan. Bake at 350° for 20 to 30 minutes or until golden brown, stirring every few minutes. Cool. Take less than 1/2 mixture and set aside. Put remaining into pan. Beat together pudding and milk until thick. Fold in Cool Whip. Spread on baked layer. Sprinkle rest of baked mixture on top. Refrigerate.
Mix flour and salt. Cut in lard. Sprinkle mixture with water until all is moistened. Form into ball. Roll dough onto floured surface, fitting a 9-inch pie plate.
Cook onion, celery and butter until tender. Mix other ingredients together. Add celery and onion. Stir together. Pour into buttered pan and bake at 350° for 1 hour.
Melt butter in a skillet. Add shallots and cook gently 3 minutes. Add brandy to pan and allow to heat through a few seconds, then flame. When flames subside, add wine to shallots. Stir in stock and peppercorns and boil rapidly 2 to 3 minutes or until slightly reduce. Remove from heat and stir in cream and chopped parsley. Return to medium heat and heat through 2 to 3 minutes, stirring constantly. Garnish with parsley sprigs, if desired. Makes 3/4 cup.
Preheat oven to 350°. Use greased or paper muffin cups.
Mix gelatin into 2 Tbls. cold water, add juice of one lemon, add the crushed pineapple and 1/2 cup of sugar. Mix together and place in refrigerator for 15 minutes until set. Beat one pack of dream whip and mix into gelatin mix, add cherries and pecans. Line mixing bowl with saran wrap. Crumble cake in lined mixing bowl, placing a layer of cake bits and layer of gelatin mixture. Alternating this step until bowl is full. Set in refrigerator at least 4 hours and preferably overnight. Before serving time remove cake from bowl and lift off saran wrap. Mix one package dream whip and spread on cake, cover dream whip with coconut. Keep refrigerated.
On a bed of lettuce, arrange 2 peach halves for each serving. Fill centers with mixture made by combining celery, nuts, raisins and apple butter. Garnish with mayonnaise or half mayonnaise and whipped cream.
Toss all ingredients in large bowl. Pour dressing over and toss just prior to serving.
Heat oil in a large skillet. Add thinly sliced sausage, pepper and onion. Cook and stir until vegetables are tender. Add corn, broth and salsa; bring to a boil. Stir in rice; cover. Remove from heat. Let stand for 5 minutes. Fluff with fork. Sprinkle with cheese; cover. Let stand for 2 to 5 minutes or until cheese melts. Enjoy!
Mix together in blender. Keep in refrigerator for up to 1 month. Stir before serving.
Cook rice and mix with other ingredients. Bake in greased casserole dish. Top with butter and grated cheese. Bake at 325° or 350°, depending on oven, for 20 minutes. Serves 8 to 10 people.
Mix real good. Make little balls. Bake at 350° for 12 minutes.
Cut meat into small pieces. Roll pieces in flour and brown in the fat in a heavy pan. Remove meat. Add water and scrape up brown bits. Add salt, pepper, bay leaf, sugar and tomato sauce. Add browned meat. Cover tightly and cook on low for about 1 1/2 hours. Add cut-up vegetables; cook about 45 minutes or until vegetables are tender. Serves 6.
Mix salt and cabbage. Let stand 1 hour. Squeeze out excess moisture. Add carrots and green pepper.
Mix first 12 ingredients together. Wrap in wonton paper and set aside. Boil gizzard in chicken broth until tender. Add shrimp, liver and wonton, lastly, add the vegetables. Season with salt and m.s.g. Sprinkle with sesame oil. Serve piping hot with raw egg.
Peel apples and cut into small squares. Set them to the side. In large bowl, mix the oil, sugar and eggs together and beat well. Add flour and vanilla to mixture gradually. Fold in apples and nuts. Bake in an ungreased bundt pan at 350° for 70 minutes. Let cool then remove from pan.
Preheat oven to 350°. Combine shortening, catsup, lemon juice and Worcestershire sauce in pan. Bring to boil; remove from heat. Arrange chicken pieces in baking dish. Sprinkle with salt and pepper. Pour sauce over chicken pieces. Bake at 350° for 45 minutes. Turn chicken pieces several times during baking.
Mix flour, sugar and soda. Add pineapple and eggs. Beat well and pour into greased sheet cake pan. On top, add brown sugar and nuts. Bake at 350° for 30 minutes. Pour icing over cake immediately.
Cut grapefruit in half. Cut around each section and remove center. Sprinkle 1 tablespoon sugar on each half. Place cherry in center. Broil until sugar melts and edges turn slightly brown. Serve immediately.
Mix dry ingredients. Add egg yolks and blend. Add vinegar; mix well with mixer on medium speed. Add salad oil, 1 teaspoon at a time, beating with rotary or electric beater, until 1/4 cup has been added. Add remaining oil in increasing amounts, alternating last 1/2 cup with lemon juice. Beat in hot water; this takes away oily appearance. Makes 2 cups.
Combine ingredients and mix with shredded cabbage. This recipe came from the Rev. Harold King's mother-in-law.
Melt butter in 9 x 13-inch baking pan. Dip one side of chicken in butter. Remove from pan; stir rice into butter in pan. Stir in undiluted soups; rinse cans with 1 can water. Add to rice mixture. Stir; lay breasts over mixture (butter side up) so they cover mixture. Do not press down. Bake, uncovered, at 350° for 1 1/2 hours.
Mix the first 4 ingredients together; heat through until cheese melts. Cut French bread into cubes and dip.
Mix peanut butter and sugar, then stir in remaining ingredients. Shape in 1-inch balls and put on an ungreased cookie sheet. Press with fork to flatten slightly. Bake in moderate 350° oven for 10 to 12 minutes. Makes 3 dozen.
Slice off one pint of kernels from fresh roasting ears of sweet corn. Place in a skillet with 1/2 cup shortening, sugar, salt and pepper. Fry over low heat until done (about 8 to 10 minutes).
Drain pineapple, reserving 3 tablespoons juice. Combine sugar, flour and stir into 3 tablespoons flour. Mix well. Pour over pineapple, add cheese and flour mixture. Mix well and pour into greased casserole. Combine crumbs with melted butter and sprinkle over top. Bake at 350° for 20 to 30 minutes until crumbs are golden. Serves 4 to 6.
Mix all of the ingredients. Marinate the tenderloin for at least 24 hours, turning occasionally. Bake in marinade at 425° for 45 minutes for rare. For medium well, bake at 425° for 45 minutes and reduce heat to 325° for 45 minutes.
Melt peanut butter and butterscotch chips together. Mix in cereal or noodles and chocolate until all covered. Spoon onto cookie sheet with small spoon. Cool.
Melt and cool oleo and milk. Mix yeast in water. Sift flour, salt and sugar. Stir egg yolks into milk mixture. Add this mix to sifted flour mix. Add the yeast mixture. Beat well, cover and refrigerate overnight. This dough will be very sticky.
In a mixing bowl, combine the flour, cornmeal, baking powder and salt. Cut in the butter until the mixture resembles coarse meal. Stir in the ham and cheese. Combine the milk and mustard. Stir into the mixture. Quickly mix to a dough. Add a little extra flour if dough is too sticky. Pat out onto a lightly floured board, making the dough 1/2-inch thick. Cut biscuits with a 2-inch cutter or a small glass. Place on a lightly buttered baking sheet. Bake at 450° for about 12 minutes until golden. Serve hot from the oven or reheat before serving. Makes 24 small biscuits.
Blend sugar, salt and cornstarch in double boiler. Stir in vinegar, then cook until smooth and thick, stirring constantly. Add butter, onion and beets. Heat an additional 20 minutes.
Melt butter and place in 1-cup measuring cup. Add eggs, then enough milk to fill cup. Add vanilla. Mix dry ingredients. Add liquid ingredients; stir until mixed. Pour into greased muffin tins lined with cupcake papers. Bake for 20 minutes at 375°.
Dissolve yeast in warm water. Add next 5 ingredients to yeast mixture. Add flour 1/2 cup at a time until soft, pliable dough is formed. Knead on floured board about 3 minutes. Let rise until doubled. Punch down and divide into 3 loaf pans. Bake at 350° about 30 to 40 minutes. Brush with melted butter. Yields 3 large loaves.
Melt lard in boiling water. Add 1 cup cold water. Add yeast. Add eggs, sugar and salt. Add flour. Put in greased bowl and let stand overnight in the icebox. Put on greased and floured cookie sheet in small rolls and let raise 2 1/2 hours. Bake in 400° oven for 10 to 12 minutes or until light brown.
Crush garlic into oil. Let stand several hours. To 1/2 cup of oil, add mustard, salt, pepper and Worcestershire. To washed greens, put oil mixture and anchovies. Break eggs into salad, one at a time. Add lemon and 2 tablespoons grated cheese. Toss gently until greens glisten. Serve at once. Makes 4 to 6 servings.
Place chicken in baking dish. Mix all other ingredients and pour over chicken. Bake at 350° for 1 1/4 hours.
Beat the butter in a large mixer bowl until creamy. Add 1/3 cup of the sugar a little at a time; beat until fluffy. Add egg yolks, one at a time; continue beating. Add lemon juice, then flour. Continue beating, then add milk, lemon rind and vanilla.
Add milk gradually to peanut butter in a deep bowl, blending until smooth. Add pudding mix. Beat slowly with rotary beater or at lowest speed of electric mixer until well blended, about 2 minutes. Let stand about 5 minutes. Spread filling about 1/2-inch thick on 12 of the crackers. Top with remaining crackers, pressing lightly and smoothing around edges with spatula. Freeze until firm, about 3 hours. Wrap individual sandwiches for storage.
Brown hamburger; do not drain. Add taco seasoning. In a small saucepan, empty chili mix into water. Bring to a boil for 3 minutes. Dip tortillas in oil to soften. Fill with hamburger, onion and cheese. Roll up; place in baking dish. Pour chili mixture over all; sprinkle with cheese. Bake until cheese melts at 350°.
Beat egg yolks until lemon colored. Add sugar gradually. Add 1 cup melted pork lard. Sift in flour and baking powder. Pour milk and mix well. Spoon into muffin cups 2/3 full. Bake in hot oven (400°). Remove when golden brown. Spread butter on top and sprinkle with sugar.
Add bouillon cubes to rapidly boiling water. Add green beans, cook 2 to 3 hours, until tender on medium heat. Cook until all but a small amount of water is gone. Add margarine and pepper. Stir well and serve.
Heat shortening in Dutch oven or heavy skillet with tight fitting lid. Add meat and onions. Brown, turning often. Add pepper, cloves, honey, sugar, lemon juice and salt. Cover tightly. Simmer slowly over heat or bake in a 300° oven for 3 to 3 1/2 hours, until meat is tender.
Bring all ingredients to a boil. Add zucchini and simmer 20 minutes. Put in hot jars and seal. Makes 8 to 9 pints.
Brown meat first. Mix all together in a crock-pot or roaster. Cook until meat can be shredded easily with two forks.
Preheat oven to 350°. Combine sugars; add eggs, butter and flour. Mix well. Add vanilla, salt and milk. Turn into 2 unbaked pie shells. Bake 45 minutes.
In a 1 1/2-quart casserole dish, combine milk, soup, soy sauce and pepper. Stir well. Stir in beans and 1/2 of the onions. Cover and bake for 25 minutes at 350°, or until thoroughly heated. Top with remaining onions and bake for 5 more minutes.
In skillet brown 1 medium onion chopped with ground beef. Salt and pepper. Drain. In casserole dish mix together pork and beans, molasses, ketchup, dry mustard and Worcestershire sauce. Then add ground beef. Bake at 350° for 30 minutes.
Brown ground beef and drain off fat. Add seasonings and cook slowly 10 minutes. Stir in tomatoes, tomato sauce and spaghetti sauce mix. Cover and simmer 30 minutes. Meanwhile, cook lasagna. Drain and rinse. Into 8 x 12 x 2-inch dish pour 1/3 of meat sauce. Cover with strips of lasagna, then Mozzarella cheese. Repeat layers, ending with meat sauce. Top with Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
Discard seeds from melon and with melon baller, cut out balls. Combine melon balls with chicken, grapes, celery and almonds. Mix together remaining ingredients and gently fold into chicken mixture. Fill melon shells. Serves 2.
Beat all ingredients together until smooth. Pour into a greased 9 or 10-inch pie plate. Bake at 350° until a knife inserted in the center comes out clean, about 50 to 55 minutes.
Drain beans, thoroughly. Toss with green pepper, onions and pimento. Mix remaining ingredients and pour over vegetables. Cover and refrigerate several hours or overnight. Drain before serving. Yield 6 to 8 servings.
Beat eggs with 1 tablespoon water and a pinch of salt. Melt 2 tablespoons of butter in a pan and lightly brown the bread on one side. Place on a serving dish with browned side up. Keep warm. In the same pan, melt remaining butter and cook eggs, stirring gently until set. Spread the fried bread with the mustard, then spoon the egg mixture on top. Top with shrimp and serve garnished with tartar sauce.
Melt butter in 9 X 13 pan. In a bowl, mix milk, flour, and sugar to make a batter. Pour over melted butter. DO NOT STIR. Spoon in fruit adding a little juice (not a lot). DO NOT STIR. Bake 350 degrees for 30 minutes or until golden brown.
In a 2-quart casserole stir together soup and milk. Add turkey, cheese and onion. Mix well. Stir in uncooked noodles. Pour in water. Top with bread crumbs. Bake, covered, in preheated 350° oven for 50 minutes or until noodles are tender.
Brown hamburg and put in casserole dish. Add potatoes, carrots, onions, tomato soup and water; mix well. Bake, covered, at 375° for 1 hour, then uncovered for 1/2 hour.
Simmer, covered, onion, carrot, celery, garlic and water for 10 minutes. Transfer to blender. Add broccoli, salt, cayenne pepper and macaroni. Cover and blend on high. Remove cover and add chicken stock and cream.
Fry bacon until crisp. Remove from drippings, drain, crumble and set aside. Add vegetables and chili powder to drippings. Stir, cover and cook over low heat for 15 to 20 minutes or until corn is tender. (Stir occasionally to keep from sticking.) Add salt and pepper; mix well. Pour into serving dish; sprinkle with crumbled bacon. Serve hot. Yield: 6 servings.
In a large bowl mix the flour, bran, wheat germ, baking soda and nutmeg. In a medium bowl combine orange juice, buttermilk or yogurt, egg, molasses, syrup and oil. Stir into dry ingredients and blend well. Stir in orange rind, apple, raisins and sunflower seeds. Spoon mixture into prepared muffin tins 2/3 full. Bake for 20 minutes. Makes 24 muffins. Bake at 350°.
Combine the first 8 ingredients. Cut the ribs into individual pieces. Marinate for at least 24 hours. Place ribs in 2 roasting pans at least 13 x 9-inch large. Add 1/2 of the marinade to each pan. Cover with foil. Bake at 350° for 1 1/2 hours. Drain off all liquid and fat. Bake, covered, for an additional 1/2 hour. Serve with dark sauce.
Cut up fine vanilla wafers, cherries and marshmallows. Whip the cream until well beaten. Put altogether in the jello (which has been frozen slightly). Mix well, then put back into refrigerator until serving time.
Melt 1/2 stick	margarine in a casserole dish. Wash the rice and place in melted margarine. Salt and pepper chicken. Place on rice. Pour onion soup and cream of chicken soup over chicken. Add 1 can of water. Bake for 1 1/2 hours in a covered dish at 350°.
Mix oleo and sugar. Add flour and nuts. Roll in little logs (about finger size). Bake; let cool. Roll in powdered sugar. Bake in a 350° oven for about 12 to 15 minutes.
Combine first 7 ingredients; stir in eggs, oil, and vanilla; mix well. Spoon batter into 3 greased and floured 9-inch round cake pans. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Spread Cream Cheese Frosting between layers and on top of cake while still warm.
Grease pan lightly. Mix all ingredients together. Pour mixture into pan. Bake at 400° for 15 to 20 minutes. Reduce oven to 350°. Cover pie with pan and bake for another 40 minutes.