HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush 5 bananas real good. Add the juices and bananas to the water and sugar syrup and freeze. Take out 3 hours before serving and add 3 (32 ounce) 7-Up.
In a large skillet, brown beef, and cook onion, garlic and oregano. Add soup, water and vinegar. Simmer 30 minutes. Stir occasionally.
Drain tuna; flake. Combine with olives, celery and eggs. Soften gelatin in water and dissolve over hot water. Stir in salad dressing. Add sour cream, onion, salt, lemon juice and parsley. Combine with tuna mixture. Spoon into 1-quart mold and chill until firm.
Combine 1/2 cup butter, the onion, soup, milk, sour cream, cheese and flour. Bring to a boil and then pour over thawed potatoes in a buttered 3 quart flat baking dish. Melt the rest of the butter and put in crushed corn flakes. Shred a little more cheese and put over potatoes; then put the buttered, crushed corn flakes on top of contents. Bake for 1 hour at 325°. Can be made ahead of time and frozen until ready to bake.
Cream shortening, sugar and vanilla. Beat in eggs; add cocoa. Sift dry ingredients together and blend alternately with milk. Chill 3 hours. Roll into balls, then roll in powdered sugar. Bake 10 to 15 minutes at 350° on greased cookie sheet. Makes 4 dozen.
Mix eggs and sugar. Stir in margarine. Sift flour and cocoa together and stir in. Stir in vanilla. Bake 30 minutes in greased 9 x 13-inch pan at 350°. Spread on immediately the marshmallow cream. Melt margarine. Add remaining ingredients and spread on cake.
Stir pecans, salt, butter and Tabasco sauce. Bake 10 minutes in 350° oven. Sprinkle with Worcestershire sauce. Bake 15 minutes. Remove from oven and sprinkle with garlic salt.
Combine all ingredients in a large bowl. Cover and chill overnight. Drain before serving. Will keep for 1 week in refrigerator.
Combine juices, sugar and water; let stand at least 30 minutes. Add ginger ale when ready to serve. Place ice ring in punch to keep cold and serve. Yields 32 to 40 servings.
Mix flour, sugar and eggs; add pineapple. Put in greased 2-quart casserole. Add bread cubes to melted butter and then into pineapple mixture. Bake 40 minutes at 350°.
Bake at 350° for 45 minutes in a greased casserole dish.
Soak beans overnight in 10 cups of water. Drain and put into large pot. Add ham hock and 10 cups of water; cook for 1 hour and 30 minutes. Add remaining ingredients; cook for an additional 1 1/2 hours or until tender. Serves 10.
Line trays with wax paper. Microwave morsels in large, microwave safe bowl at Medium-High for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Stir in peanut butter until well blended. Add chow mein noodles and marshmallows; toss until all ingredients are coated. Drop by rounded tablespoons onto prepared trays. Refrigerate until ready to serve. Yield 36 servings.
Wash zucchini and trim ends. Cook whole zucchini in boiling salted water for 10 to 12 minutes or until almost tender. Drain thoroughly and chop zucchini coarsely.
Cook chicken until tender; cool. Remove all skin, fat and bones. Place chicken in bake dish. Mix soup and milk together; pour over chicken. Mix stuffing and broth together; pour over chicken. Bake for 30 minutes at 350°, or until bubbly and nicely browned.
Heat corn syrup and sugar to boiling in heavy saucepan, stirring constantly. Remove from heat and stir in peanut butter. Pour over cereal and raisins (optional) and stir until well coated. Press into ungreased 13 x 9 x 2-inch pan and cool. Melt chips together and spread over top. Cool, then cut into bars.
Preheat oven to 350°. In medium bowl, combine 1 1/2 cups flour and 1/2 cup powdered sugar. Cut in margarine until crumbly. Press into bottom of 9 x 13-inch pan, lightly greased. Bake 15 minutes. Combine 3 tablespoons flour and remaining ingredients. Mix well. Pour over baked crust and bake 20 to 25 minutes or until brown. Cool. Cut into bars and sprinkle with additional powdered sugar. Store in refrigerator.
Slice squash; boil 5 minutes in small amount of salted water. In a large skillet; saute onion, celery and pepper in oleo until clear. Add squash; saute 2 minutes longer. Add egg, sugar and chestnuts.
In large pot, add tomato paste, stewed tomatoes, okra and 4 cups water. Season to perfection; let come to boil. Stir in large skillet the shrimp, sausage, bell pepper and onion. Stir-fry in skillet until done, about 15 or 20 minutes. Add shrimp, sausage, bell pepper and onion to large pot of sauce; let cook about 45 minutes. Serve over rice or with crackers.
Cook raisins in water until tender; drain, reserving 1 1/4 cups liquid. Cream sugar and shortening; beat in eggs well. Add salt, soda, cinnamon, cloves and flour. Stir in raisin liquid. Add oats and raisins. Spread on large cookie sheet. Bake at 350° for 25 minutes. Cut into squares.
Put dry yeast in inner pot. Add remaining ingredients, except water, milk and raisins. Carefully pour in the warm water and milk. Press the select button for "medium". Press start button. The electronic beeper sounds 10 times five minutes before secondary kneading is finished. At this signal, add the raisins. After taking out the baked bread from the bread oven, let cool, then slice as desired.
Brown the meat and seasoning; drain. Melt the cheese over low heat. Last mix the meat, lettuce and Fritos. Pour the cheese over it.
In bowl, combine zucchini, onion and bacon and gently stir in the Cheddar cheese, flour, eggs, oil, salt and pepper. Stir the mixture until it is combined well. Turn mixture into a well buttered baking pan (10 x 6 x 2-inches). Bake in preheated oven at 350° for 40 to 50 minutes or until golden brown. Serves 6 to 8.
Mix hamburger with the flour, salt and pepper. Add the Accent and mix thoroughly. Melt butter or margarine in a deep skillet. Form ground meat into meatballs about the size of golf balls. Place in skillet and cook until they're golden brown. Add meat stock and simmer 10 minutes. Remove approximately 3/4 cup of broth and stir mustard, brown sugar and cocoa in it. Return to meat mixture and simmer again. Baste meatballs with sauce. Serve with plain boiled potatoes or with boiled rice. This also goes well with buttered noodles.
Prepare gelatin according to directions, substituting the 7-Up for water. Let cool to room temperature. Stir in the remaining ingredients. Pour into mold. Refrigerate. Serves 8 to 10.
Peel carrots and cut into sticks. Combine remaining ingredients and pour over carrots. Marinate 24 hours.
Mix all together. Pour into lightly greased 9 x 13-inch baking pan. Bake at 325° for 45 minutes to 1 hour. Cool 5 to 10 minutes before serving.
Mix sugar, evaporated milk, Karo and salt. Cook over medium heat to soft ball stage, stirring constantly. (Do not overcook.) Take from heat, add chips and marshmallows and stir until all are melted. Stir in vanilla and nuts. Mix well. Pour in buttered jelly roll pan, 15 x 10 x 1-inch to cool. Cut when cool.
Cook Rice-A-Roni according to directions, cool. Add onions, peppers and olives. Drain artichokes but reserve marinade. Combine marinade, curry, mayonnaise and artichokes, quartered. Combine everything, mix lightly. Cover and refrigerate.
Bring first 4 ingredients to a boil. Boil 2 minutes. Remove from heat and add last 3 ingredients. Drop by spoonfuls onto waxed paper. Let cool and harden. Makes 3 dozen.
Mix ingredients and beat for 4 minutes. Bake in a tube pan for 55 minutes at 350°.
Bring all to a boil, stirring until sugar dissolves (a good rolling boil). Turn off burner, but leave pot on burner until bubbling stops and store in a glass container when cool.
Mix together. Roll in balls and flatten on cookie sheet. Bake 8 minutes in a 350° oven.
Slice onions and separate into rings. Combine water, sugar and vinegar. Stir until sugar dissolves. Pour over onion rings. Cover and chill at least 3 hours; drain. Stir in mayonnaise and celery seed.
In a saucepan over low heat, combine sauce ingredients. Mix well and simmer while preparing meat. Next, heat a heavy nonstick skillet, at least 10 inches in diameter, over medium-high heat. Add ground beef and saute, stirring occasionally, 4 to 5 minutes or until meat is no longer pink. Pour contents of pan into a strainer or colander lined with paper towels. Allow fat to drain out. Add onion to pan and saute, stirring frequently, about 5 minutes or until translucent. Return meat to pan and add sauce. Heat 3 minutes, stirring occasionally, add additional hot pepper sauce, if desired. Spoon half-cup of the mixture over each bun. Serve immediately.
First add flour, salt, oleo and powdered sugar. Mix at low speed. Press into a 9 x 13-inch pan and bake 20 minutes at 350°. Remove from oven and spread with the following: Mix eggs, sugar and lemon juice. Bake 25 minutes longer. Sprinkle lightly with powdered sugar, cool 10 minutes and cut into squares.
Combine all ingredients and heat 10 to 15 minutes. Strain to remove spices. Store in refrigerator until ready to heat and serve.
Put cabbage, pepper, onion and sugar in bowl; let set for 1 hour. Boil vinegar, oil and celery seed and pour over cabbage mixture. Mix well. Add pimentos for color (optional). Will keep up to 2 weeks. Refrigerate in airtight container.
Preheat oven to 350°. Cook bacon and onion (in microwave if desired); drain. In large casserole dish pour beans, onions, bacon, brown sugar, catsup and mustard. Mix; add garlic powder and mix again. Cover; bake in oven 1 1/2 to 2 hours. Take cover off for last 20 minutes. Serves about 8.
Brown sausage and drain. Mix cream cheese and Ro-Tel tomatoes together. Add sausage. Spread thin layer of refried beans on tortillas and then layer with sausage mixture and cheese. Roll up tortilla and put in 9 x 13-inch dish. Cover with remaining cheese. Bake at 350° for 20 minutes.
Combine all ingredients; mix well. Shape into small meatballs. In casserole, dilute the mushroom soup and 1 can water. Add meatballs; cook in oven for about 1 hour at about 325° to 350°. It's delicious over mashed potatoes or cooked rice.
Melt butter and chocolate in saucepan and add milk and sugar. Blend together with chocolate mixture. Add vanilla. Add eggs one at a time to mixture, stir until mixed thoroughly (add pecans if desired). Pour into unbaked pie shell. Bake at 325° for 40 to 45 minutes.
Peel, pit and mash avocado. Whip in juice, salt and pepper. Combine sour cream, mayonnaise and seasoning. Spread beans in serving dish (9 x 13-inches) and top with avocado mixture, then sour cream mixture. Chop up onions, tomatoes, olives and lettuce real small. Layer the onions, tomatoes, olives, lettuce and cheese.
Grease a 9-inch pie pan with oleo. Beat egg whites until stiff; add sugar and baking powder. Fold in crumbled Ritz crackers, nuts and vanilla. Put in pie pan. Smooth top. Bake in a 350° oven for 25 minutes. Cool. Spread Cool Whip on top. Grate a small chocolate bar on top. Serves 6 to 8. Easy, yet really good!
Drain juice from cherries, save. Add enough water to juice to make 1 cup of liquid. Bring to boil. Dissolve Jell-O in large bowl with boiled liquid. Add pint of ice cream to dissolved Jell-O mixture. Stir until melted. Let set until thick but not solid. Stir in cherries and pour into pie shell. Refrigerate. Top with whipped cream.
Mix lime jello and hot water; let set some and pour into mold. Mix pineapple, lemon jello and Cool Whip; let it start to set. When lime jello layer is set, pour lemon jello layer on top and let it set. Mix mayonnaise and raspberry jello and pour over all when beginning to set. Chill until serving.
Arrange 36 one-inch paper candy cups on sheet cake pan. Combine nuts and coconut in small bowl. Melt chocolate over low heat, stirring until smooth. Add mixed nuts to chocolate, stirring to coat. Drop mixture by heaping teaspoonfuls into candy cups. Refrigerate until set. Pack in covered container with waxed papers between layers. Makes about 3 dozen pieces.
Melt chocolate morsels in top of double boiler; pour into bowl of electric mixer. Add butter, egg yolks, sugar and flour; beat until light and fluffy. Beat egg whites until stiff, not dry. Fold into batter. Reserve one cup of batter. Spread remainder in greased and floured 9-inch square baking pan; bake at 350° for 30 minutes. Cool in pan. Cream sweet butter; fold into reserved batter and beat in electric mixer until thick and light. Spread butter cream on cake and sprinkle with grated chocolate. Chill until firm. The cake sinks as it cools, leaving a high rim of cake around edges. When you frost the cake, do not attempt to cover the rim; spread frosting evenly, leaving rim exposed. Dip sharp knife in hot water; cut 25 squares. Refrigerate.
Remove skin and seeds from large cucumbers, cut into chunks. Combine water and lime, soak cucumbers in lime solution for 24 hours, using an enamel or glass or stainless steel container. Rinse cucumbers well, soak 3 hours longer in clear water. Drain. Combine sugar, vinegar, salt and food coloring. Heat to	make a syrup. Put spices in cloth bag and tie bag securely. Place bag in syrup mixture.	Soak cucumbers in syrup mixture overnight. The next day, boil for 35 minutes to an hour or until cucumbers are clear and tender. Place in hot sterilized	jars and seal. Yields about 12 pints (6 quarts).
Combine all but peaches and mix well. Place peach halves on bottom of 6 cup mold (Bundt pan) and then pack sausage into pan. Bake at 350° for 1 hour. Invert mold on absorbent paper. Do not remove pan. Let stand until grease is all drained out. Invert onto serving dish.
Place basil in a blender or food processor with chopping blade. Add the oil, garlic, parsley, salt, pepper and pine nuts. Blend or process until everything is chopped fine. Remove and place in a bowl. Add the grated Parmesan cheese. Mix. Toss this with hot spaghetti.
Brown and drain beef. Combine beef, onions, cheese, oregano, cumin, garlic salt and chiles. Place a spoonful of the meat mixture on each won ton wrapper and follow package directions for folding and sealing. Deep fry 1 1/2 minutes or until golden; drain on paper towels. Serve warm. Makes 6 dozen appetizers.
In a large bowl, beat cream cheese until fluffy. Gradually add condensed milk. Beat until smooth. Add eggs and vanilla. Mix well.
Cream the butter; add sugar. Mix and blend well. Add lemon extract and egg; mix well. Sift flour, baking powder, salt and nutmeg. Mix with the sugar-butter mixture. Form into two rolls, 1 1/2-inches in diameter. Chill overnight.
Thoroughly blend all ingredients and pour into two 9-inch unbaked pie shells. Bake at 450° for 20 minutes, then at 350° for 30 minutes or until knife inserted comes out clean.
Mix all ingredients; pour in a 9 x 13-inch baking dish (greased). Bake 45 minutes at 350°.
Mix butter, sugar, sour cream, eggs, nutmeat and lemon. Mix flour, soda and baking powder. Mix all, then you can drop by spoon and flatten with fork or roll out and cut with cookie cuts. Just good.
Mix together the preceding ingredients and pour into a greased casserole pan. Top with crushed potato chips. Bake at 350° until it bubbles, about 30 minutes.
Blend sugar and oil. Beat in eggs and pumpkin. Sift and add plain flour, soda, baking powder, salt, cinnamon, nutmeg and cloves. Add nuts (optional). Bake at 350° for 1 hour. Makes 3 miniature loaf pans. Great with Russian Spice Tea.
Line 9 x 13-inch pan with foil. Pour pumpkin mix in pan. Shake cake mix over top. Add nut meats, then pour butter over top.
Spray bottom of large casserole dish (9 x 13 1/2-inch) with Pam. Butter 5 slices of bread and place butter side up in casserole dish. Cover with cheese slices. Crumble sausage on top of cheese. Butter remaining 5 slices of bread and place butter side down on top of sausage. Beat eggs and milk together and pour over casserole. Refrigerate overnight. Bake at 300° for 1 hour and 15 minutes.
Boil cabbage about 30 minutes.	Take cabbage and start peeling the leaves. Cook ground beef until brown.	Cook rice. Mix tomato sauce and chopped onions together with bay leaves. Cut sausages in small portions. Mix sauce and meats together. Stuff into cabbage leaves. Let cook for 45 minutes; then ready to eat.
Mix all ingredients and put in a pizza pan. Makes 2 large thin pizza crusts and 1 medium pizza crust. Bake at 350° for 8 to 10 minutes.
Cream shortening and sugar, then add eggs. Beat thoroughly. Sift dry ingredients together and add raisins. Add flour mixture to batter alternately with applesauce. Mix well. Add nuts. Pour into a greased and floured 9 x 13-inch pan or Bundt pan. Bake at 350° for 50 minutes.
Mix the vinegar, sugar, oil, water and salt; put in a quart jar and shake up. Pour over vegetables. Let stand overnight. Drain 1 hour before serving.
Mix all ingredients together and pour into grease 9 x 13 dish or pan. Bake at 425° for 40 minutes.
Combine yogurt, Marshmallow Creme and juice, mixing with electric mixer or wire whisk until well blended. Chill. Serve with assorted fruit. Makes 1 3/4 cups.
Mix honey, oil and eggs. Then add orange rind, salt and oatmeal. Drop spoonfuls on oiled cookie sheet. Bake at 400° for 8 to 10 minutes. Be kind and share your cookies!
Mix cheeses, mayonnaise, lemon juice, pepper. Drop by spoonful into Siljans croustades. Bake at 350° for 10 minutes.
Combine first 7 ingredients; add eggs and 1 cup of milk, stirring well. Add additional milk if necessary for desired consistency. Carefully drop batter into hot oil; fry a few at a time, 1 to 2 minutes on each side until golden brown. Drain and serve immediately.
Mix all together. Scoop with ice cream scoop. May be frozen. Pop into microwave for 10 to 12 minutes or in a 350° oven for 30 minutes.
Combine. Bake 5 hours at 300°, covered. Do not open oven or lid during the baking time.
Bring vegetables, milk, garlic salt and basil to a boil in a large saucepan. Stir in rice and cheese; cover. Remove from heat. Let stand 10 minutes or until milk is absorbed.
Chill the lemon and orange juice and sugar in the freezer. Add milk and cream. Fold in stiffly beaten egg whites. Pour mixture into ice cream freezer. Mix for approximately 30 minutes, until consistency of mush. Freeze. Makes approximately 3-quarts.
Beat butter, eggs, sugar and sour milk; mix well. Add baking powder, soda, salt and flour. Mix well. Bake at 375° for 8 to 10 minutes.
Mix first 3 ingredients. Form biscuits (balls). Bake at 450° for 8 to 10 minutes. Mix melted butter and add garlic powder and brush on top of baked biscuits.
Mix all dry ingredients in a large bowl. Add water, eggs, oil, pumpkin and walnuts. Mix well. Fill 6 aluminum loaf pans half full. Bake at 350° for 1 hour.
Prepare brownie mix according to box directions, adding 1/2 cup pecans. Spread in 9 x 13-inch pan. Mix graham crumbs, condensed milk, chocolate chips and 1/2 cup pecans. Spread over brownie mix. Bake at 350° for 30 minutes. Cool. Ice with confectioners sugar, mixed with enough milk to spread smoothly. Melt chocolate with butter and drizzle over top.
Boil together the pineapple and sugar for 5 minutes. Remove from heat and add jello, cream cheese, walnuts, celery and cold water. Next, add Cool Whip. Put in a large baking dish and refrigerate for 24 hours.
Cut raw vegetables in chunks. Put in large crock-pot. Add water and rosemary. Cover and cook on low for 10 to 12 hours. You can also use sage or your favorite herbs instead of rosemary. Strain liquid and thicken for gravy.
Drain vegetables and put in bowl. Mix 3/4 cup vinegar and 1 cups sugar. Combine and bring to a boil. Let cool. Mix all together and let set for several hours or overnight in refrigerator.
Mix all together the day before serving. This recipe will make 1 1/2 large loaves of bread. Delicious and lovely to serve at parties. May be used as a dip.
Soak meat in onion and pepper solution overnight or at least 2 to 3 hours, then grill.
A few nut meats may be added if desired. Bake in 2 layers or loaf tin in 350° oven.
To make this holly cake, frost a 2 layer white or yellow cake with a package of fluffy frosting mix. Arrange the leaves and berries on top and around the base of the cake.
Split cake into 3 layers. Place bottom layer on serving plate. Spread with 1 cup blueberry pie filling. Add second layer of cake. Spread with 1 cup strawberry filling. Top with 3rd layer of cake. Frost top and sides of cake with whipped topping. Chill, slice and serve with remaining pie filling on top with whipped topping. Make as many layers as you want. Yield: 6 to 8 servings.
Cook bacon. Remove, leaving small amount of drippings. Cook in other ingredients while stirring until it thickens. May add some flour. Drop in crumbled bacon before serving over fresh salad. Fantastic!
Mix all ingredients except butter and crackers; crumble crackers and mix with butter. Spread on potato mixture and bake 1 hour at 350°.
Mix all together and drop by spoonfuls onto cookie sheet. Cook 20 to 25 minutes until brown in 350° oven.
Mix sugar and water together till sugar dissolves. Mix in all other ingredients, except soda. Put in freezer container - freeze overnight. (Will not freeze solid.) To serve - dip ice cream scoop of mix in glass, and pour soda over. (I prefer - Mountain Dew or ginger ale -a little more flavor to them.)
Arrange partially cooked broccoli in an ungreased casserole. Put chicken on broccoli. Mix together soup, mayonnaise, curry and lemon juice. Pour over chicken. Sprinkle one-half cup grated Parmesan cheese on top. Add bread crumbs mixed with butter on top of cheese. Bake at 350° for 30 minutes (longer if casserole was refrigerated).
Cook dates, oleo, sugar, egg and vanilla together for 5 to 10 minutes. Add Rice Krispies and nuts. Drop by teaspoonfuls on wax paper. Roll in coconut.
Heat oven to 300°. In large Dutch oven or roasting pan, combine all ingredients; mix well. Cover; bake at 300° for 6 to 7 hours, stirring occasionally. Remove bay leaves before serving. Makes 12 (1-cup) servings.
Brown 1/2 cup sugar in a black skillet until melted and bubbling. Add 1/2 cup boiling water and stir quickly. Set aside. Combine 1 cup sugar and 6 tablespoons flour. Add egg yolks, milk and sugar mixture. Mix well. Cook over medium heat until thick. Stir constantly. Remove from heat and add margarine and vanilla. Mix. Pour into pie shell. Beat egg whites until stiff. Gradually add 1/2 cup sugar and 1 teaspoon vanilla. Beat well. Pile on pie and bake at 350° until brown.
Mix all ingredients together at once. Bake in greased muffin tins at 350° for 20 to 25 minutes. Makes about 12 muffins.
Toss pasta with 2 tablespoons parsley and 1 tablespoon oil. Heat 1 tablespoon oil in pan over medium heat. Add onions, garlic, thyme and pepper. Cook 3 minutes until onion is tender. Stir in wine and bring to boil. In small bowl, stir flour, reserved clam juice and 2 tablespoons parsley until blended. Add to mixture in pan. Cook over medium heat, stirring constantly, about 3 minutes until it thickens and boils. Stir in clams; do not boil. Pour portion over pasta on individual plates; grate Parmesan over.
Cream shortening and sugar with electric mixer; add boiling water and mix until shortening melts. Add salt and the eggs, one at a time, beating well. Add yeast which had been dissolved in warm water. Add flour, 1/2 cup at a time. Place in well-greased mixing bowl, cover and refrigerate. (This will keep several days in refrigerator.)
Combine sweet potatoes, sugar, butter, eggs, vanilla, cinnamon, nutmeg and milk; mix well. Spoon into a 2-quart casserole. Cover with Topping. Bake at 350° for 25 minutes.
Saute green pepper and onion. Place all ingredients in a casserole. Bake at 350° for 45 minutes.
Preheat oven to 350°. Combine ground beef, evaporated milk, ketchup, bread crumbs and onion in large bowl. Spread mixture evenly in unbaked pie shell. Bake for 45 minutes and remove pie from oven. Sprinkle cheese evenly on top. Serves 6 people.
Mix sugar, oil, eggs and milk. Add the rest of the ingredients. Pour into a lightly greased and floured tube pan or 2 loaf pans. Bake 1 hour at 350°.
Dissolve the salt in lukewarm water and sprinkle over cabbage. Cover and let stand for 7 hours. Rinse the cabbage 3 times in cold water and let drain in a colander.
In a small bowl, mix peanut butter and honey. Melt in microwave on High for about 20 seconds. Stir in rice crisps and press into a 9-inch pie pan. Chill.
Melt magarine. Add flour and chopped pecans. Press into a 13 x 9-inch pan. Bake for 30 minutes, or until brown. Let cool.