HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain mandarin oranges and chunk pineapple good and save juice. Mix the 2 juices. In meantime, rinse cherries in cold water and cut in halves. Put 1 c. of juice in saucepan. Add vanilla pudding. Bring to boil and cool until clear and thick. Cool the pudding mixture and then pour over the drained fruit and cherries. Just before serving, add bananas, cut in chunks. Can be kept in refrigerator quite a while without the bananas. They should only be added just before serving.
Mix sugar and flour; add buttermilk, beaten eggs and vanilla. Melt the butter over low heat. Add to buttermilk mixture and mix well. Pour into pie crust and bake at 350° for 35 to 40 minutes.
Cook rice; saute together celery, green onions and bell pepper until tender, using part of margarine. While rice is hot, add rest of margarine, soups and sauteed onions, peppers and celery. Boil shrimp. Peel and cut into bite size pieces. Grate cheese, reserving a small amount for topping. Add cheese and shrimp to rice mixture. Add garlic powder, salt and pepper to taste. Red pepper may be added if desired. Top with cheese. Bake in 9 x 13-inch baking dish for 30 to 40 minutes at 350°. Cover with foil while baking. Serves 8.
Steam clams in 1 cup water until clams just open, about 8 minutes. Save clam broth. Chop clam meat and set aside. Saute garlic in olive oil until soft. Add broth, wine and seasonings and cook about 5 minutes. Add clams to broth and pour over fresh cooked pasta. Serve hot; garnish with Parmesan cheese and parsley.
Mix Jell-O and hot water. Cool slightly, then add 1 small 7-Up and 1 small flat can crushed pineapple. Then add 1/4 cup chopped nuts. Chill well before serving.
Mix together ingredients and spread on top and bottom of rolls. Wrap in foil and bake in 350° oven for 20 minutes.
Mix all together. Put in dish. Cover with 1 cup Pepperidge herb stuffing. Bake 30 minutes or until brown and bubbly at 350°.
Mix all ingredients together. Form into balls and place on an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes a dishpan full of cookies.
Sift first 4 ingredients in an ungreased 9 x 13-inch cake pan. Stir in remaining ingredients. Mix all together in cake pan. No need to grease or flour pan. Bake at 350° for 35 to 40 minutes. Easy enough for a ten year old to make. Great warm with ice cream or cool with Cool Whip.
Mix pretzels, butter and 3 tablespoons of sugar in a 9 x 13-inch pan. Bake for 8 minutes. Cool.
Melt oleo in a 10 x 10-inch pan. Mix together Bisquick, sugar and milk. Pour over melted oleo. Pour large can drained peaches or equivalent of fresh peaches over dough. Bake at 350° for 45 minutes. (Can use other fruits, also.)
Mix together and pour over cream cheese. Serve with crackers. Keeps in refrigerator almost forever.
Mix together all the ingredients except the frosting. After all are well blended, add the can of frosting and mix well again. Spray Bundt cake pan well with Pam and flour also. Set oven to 350°. Pour in cake pan and bake for 45 to 60 minutes. Test for doneness with a toothpick.
Cook apples for 15 minutes; sprinkle with sugar, cinnamon and nutmeg.
Saute mushrooms stems (chopped). Add onions in margarine, then add rest of ingredients. Stuff caps. Bake at 350° for 15 minutes. Serve hot.
Mix in order and cook until thick. Cool. Beat egg whites and fold into mixture when cool. Put in baked pie shells and bake until set. Makes 2 pies.
Mix sugar, cocoa, milk and margarine. Bring to boil and cook 5 minutes.	Remove from heat; add peanut butter and oatmeal. Drop by spoons on greased cookie sheet.
Mix all ingredients except paprika; sprinkle with paprika. Bake 30 minutes at 350°. Serve hot with crackers. Yummy!!
Squeeze juice from both oranges and lemons. Add sugar and water and stir well. Very tasty on a hot, humid day.
Mix into crumbs. Save 3/4 cup crumbs for topping. Add to crumb mixture 1 egg, 1/2 teaspoon soda, milk and baking powder. Beat well and pour into 2 cake pans. Cover with crumb mixture. Bake for 30 minutes at 375°.
Melt oleo; add oleo and cracker crumbs to a 9 x 13-inch pan. Press into bottom. Layer remaining ingredients, except milk, in order listed. Pour milk evenly over top. Bake at 350° for 30 minutes.
Boil the milk and sugar for 8-9 minutes. Add the remaining ingredients, stirring until all melts. Makes about five pounds of wonderful fudge.
Blend ingredients except sherbet in blender. Pour in tall glasses and top with a scoop of sherbet. Serves 4 to 6.
Mix cake according to package directions. Cream the cheese with sugar. Beat in egg and salt. Stir in chocolate chips. Fill muffin pan 2/3 full with cake mix. Drop 1 teaspoon cheese mixture into middle of each cupcake. Bake as package directs for cupcakes.
Mix in order given. Makes 2 cookie sheets. Bake at 350° for 25 to 30 minutes. Do not overcook.
Warm potatoes slightly to soften. Place in bowl with sauerkraut and green onions. Mix well. Spoon 2/3 into greased 3-quart baking dish. Cover with corned beef and cheese. Top with remaining potato mixture. Bake, uncovered, at 350° for 30 to 45 minutes or until heated through. Makes 6 to 8 servings.
Thoroughly combine all ingredients except catsup. Pack lightly into a 9-inch glass dish making a well in center. Place empty glass, right side down, in center of dish. Microwave (High) 6 minutes, rotating 1/4 turn halfway through cooking. Drizzle catsup over top. Microwave (High) 5 minutes longer, rotating 1/4 turn halfway through cooking. Rest 5 minutes. Remove glass; baste off drippings. Serves 5 to 6.
Dip chicken in flour. In large skillet, heat oil and margarine over medium high heat. Add chicken and cook for 5 minutes on each side. Remove from skillet, set aside. In same skillet, stir in lemon juice and parsley into oil mixture. Pour over chicken. Keep warm. In same skillet, prepare Rice-A-Roni as package directs, stirring in broccoli after rice has simmered for 10 minutes. Top with chicken, parsley-lemon sauce, sprinkle with cheese.
Mix sugar and oil, adding eggs one at a time. Beat well after each egg. Slowly add flour sifted with salt, soda and cinnamon. Add carrots and beat well.	Pour into an 11 x 14 pan and bake at 350° for 45 to 55 minutes.
Peel potatoes; boil until soft, then mash. Add 3 tablespoons sugar, butter, egg (beaten until light), salt and cream. Turn into buttered dish and put in slow oven for 15 to 20 minutes. Put marshmallows on top and brown.
Beat together first 4 ingredients. Sift together flour, soda and cinnamon. Combine mixtures and add shredded apples (be sure and use a cooking type apple, not any of the Delicious varieties). Add chopped pecans (no walnuts, changes the flavor). Grease two loaf pans. Bake for 1 hour at 350°.
Heat oven to 300°. Combine crumbs, cocoa, sugar and butter; press evenly into bottom of 9-inch pan. Beat cream cheese until fluffy; add milk and beat until smooth. Add eggs and vanilla and mix well. In small bowl, toss 1/2 chips with flour to coat; add to cheese mixture. Pour in pan. Sprinkle remaining chips over top. Bake 1 hour. Turn oven off; allow to cool 1 hour in oven. Remove from oven; cool to room temperature. Refrigerate leftovers.
In a small mixing bowl, sift the flour, sugar, baking powder, seasoned salt and chili powder. Add eggs, milk and oil or butter; stir until smooth. Heat oil in fondue pot to 375°. Spear shrimp or wieners and dip into batter; drain well. Place in hot oil, resting fork on edge of pot. Do not use more than 8 forks at a time. Fry until batter is golden brown, about 3 to 4 minutes. Remove and cool slightly. Serve with tartar or seafood sauce, ketchup, mustard or barbecue sauce. Makes batter for 20 to 25 shrimp or wieners.
Prepare beef according to taco seasoning directions. Melt Velveeta in crock-pot. Add beef mixture and chilies. Heat 20 to 30 minutes. Serve with chips. Store in refrigerator.
Combine the sugar, salt and spices in a small bowl. Beat eggs lightly in a large bowl and stir in the cooked pumpkin and sugar/spice mixture. Gradually stir in the evaporated milk. Pour into the pie shell.
Cut butter into flour. Pat in a 13 x 9-inch pan and bake at 375° for 15 minutes. Let cool.
Dip cucumber slices in egg; dredge in breadcrumbs. Fry cucumber slices in hot oil (375°) in a skillet until browned, turning once. Drain well on paper towels. Serve with dill sauce or horseradish sauce.
We used this on our Hobo Day. Mix together pudding and milk. In separate bowl, cream the cream cheese and add to the pudding. Add the Cool Whip. Beat well and pour on top of half of the Oreo cookie mixture that's been pushed into a pan or dish. Top with remaining cookie mixture. Refrigerate.
Slice angel food cake into 3 layers. Mix sugar and cream cheese. Blend until smooth. Add Cool Whip (if too thick add just a little milk). Spread this mixture on first layer of cake; then blueberries. Second layer the same, then third layer the same.
Steam broccoli just until tender in saucepan or in microwave oven in a covered dish, about 5 minutes. Cook pasta in large pot of boiling water and salt according to package directions. While pasta is cooking, heat olive oil on medium flame in 12-inch frying pan. Saute garlic for about 1 minute, then add shrimp. Saute another few minutes until shrimp are heated through. Drain pasta and place on platter. Place drained broccoli over pasta. Pour shrimp and olive oil over broccoli. Serve with lemon and Parmesan cheese if desired.
Mix ingredients together. Put in greased 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes.
Peel, core and slice apples. In a bowl combine all ingredients, except apples. Microwave on Full power (100%) until melted. Toss apples into mixture and microwave, covered, until apples are tender, approximately 5 minutes.
Stuff ducks with a dressing prepared as follows: Saute onion and celery in butter for about 5 minutes. Add raisins, orange rind, salt, thyme and a dash of pepper. Add bread crumbs and mix. Place stuffed ducks on a rack in roasting pan and roast about 30 minutes at 450°. Serve with Orange Sauce.
Cook 1 cup blueberries with 3/4 cup sugar and water for 10 minutes until blueberries are cooked. Puree, then add cornstarch and cinnamon; cook until thickened. Blend in butter and Cointreau; cool. Fold in rest of blueberries and pour into shell. Chill.
Heat oven to 375°. Mix salmon and liquid in a mixing bowl. Add bread crumbs and milk; blend well. Add egg and remaining ingredients; mix well. Turn mixture into a well-greased loaf pan for about 40 minutes. Serve with sauce made by using 1 cup white sauce, 1/4 cup mayonnaise, chopped almonds and olives.
In mixing bowl, combine flour, sugar, baking powder and salt. Blend well; cut in butter until it resembles coarse meal. Stir in cheese and oregano. In small bowl, blend milk and egg; add to flour mixture and stir until moistened. Spread in greased 9-inch square pan. Sprinkle with sesame seeds. Bake at 400° for 25 to 30 minutes and cut into slices (make muffins, bake at 15 to 20 minutes).
In a large mixing bowl, mix ground beef and sausage. Grate onion and bell pepper. Mix meat, onion and green pepper. Put mixture into a loaf pan and spread ketchup over the top. Bake at 350° for 45 minutes or until brown.
Sift dry ingredients together. Add alternately with water. Pour into a greased angel food pan. Bake at 325°.
Slice onions. Mix all ingredients. Dip onion slices in batter and deep-fry.
Mix milk, egg yolks and flour together thoroughly. Melt the butter and brown sugar in a heavy iron skillet. Let sugar brown a little. Add the milk mixture and cook over medium heat until mixture thickens. Let cool; pour in a baked pie crust. Top with meringue.
In medium bowl combine mayonnaise and vinegar. Stir in remaining ingredients (except potato chips). Cover and chill. Just before serving, add broken potato chips; toss lightly.
Sift flour, salt and baking powder into bowl. Beat eggs with milk. Add melted fat and corn; combine the 2 mixtures lightly. Drop from teaspoon into deep fat heated to 365°. Fry until brown, about 4 to 5 minutes. Drain on absorbent paper. Great dipped in syrup.
Soak washed beans overnight. Add 1 teaspoon soda. Boil beans gently for 15 minutes; drain and rinse. Cook gently for 1/2 hour or until they begin to soften. Make cuts in rind of pork 1/2 inch apart. Place in bottom of deep baking dish. Add drained beans and set rest of pork in them, with only scored rind exposed.
Melt marshmallows in double boiler. Add milk. Crush wafers. Add all ingredients together and mix well. Press in a loaf pan. Chill 2 hours and remove from pan.
Mix sour cream and egg yolks in medium bowl. Add rest of ingredients except cabbage and apple; mix well. Pour dressing over cabbage and apple. Toss until well coated. Refrigerate at least 30 minutes. Makes 6 to 8 servings.
Heat oven to 400°. Line 13 x 9-inch pan with foil; grease foil with butter. Arrange graham crackers in prepared pan. (Some crackers may need to be broken apart in order to cover entire bottom of pan.) In medium saucepan, combine brown sugar and butter; bring to a boil. Remove from heat; pour over graham crackers. Bake at 400° for 5 minutes. Remove from oven; immediately sprinkle with chocolate chips. When chips are soft, sprinkle with nuts. Chill about 30 minutes until chocolate is set. Cut into bars or break into pieces. Makes 24 bars.
Cool tomatoes and pour off water. Put all ingredients together. Cook 1 1/2 hours or until as thick as you desire. Stir occasionally. (Cook uncovered.)
Spread center of 20-inch sheet of Reynolds Wrap with butter. Cut steak into serving portions. Arrange in foil, slighlty overlapping portions. Sprinkle with onion soup mix, mushrooms, green peppers and tomatoes. Season. Mix juice, A.1 sauce and cornstarch. Pour over meat and vegetables. Bring foil up over and double-fold edges to seal tightly. Bake 2 hours in 365° oven. Roll back foil and sprinkle with parsley.
Mix hamburger, salt, pepper, garlic salt, eggs and crackers. Form mixture into 2-inch balls. Brown these meat balls and drain off grease. Put balls into crock-pot or a large pan. Add chili sauce and jelly over the meat balls. Simmer for at least 2 hours. Serve hot in the sauce. This recipe will make a crock-pot full.
Bring pineapple juice to a boil; add lime Jell-O, stirring until dissolved. Stir in sour cream. Add pineapple and nuts. Put in 1 1/4-quart ring mold and refrigerate. This will set in 1 1/2 hours. Serves 6 to 8.
In a small jar, combine the vinegar, soy sauce, ginger, garlic and 1/2 teaspoon salt; shake until the salt dissolves. Add the oil; shake again to combine. Shred the cabbage. Cut the snow peas in half lengthwise. Everything can be done a day ahead up to this point. A few hours before serving, combine the cabbage, snow peas and the dressing in a bowl; toss to combine. Sprinkle with the chopped peanuts.
Brown ground beef and sausage. Put in a crock-pot. Cut up Velveeta into cubes and put into crock-pot. Add salsa and jalapenos. Cook on High until Velveeta is melted; then turn to low. Serve with tortilla chips.
Combine all preceding. Serve over crushed ice. Garnish with slices of fresh lemon.
Crush 2 packages of graham crackers. Melt 1 stick of butter or margarine and add to the crackers, making the pie crust. Run in oven until light brown.
Heat oven to 325°. In medium size bowl, with electric beater, beat butter, sugar, egg, vanilla and salt until fluffy. Beat in flour. Refrigerate dough, tightly wrapped, at least 1 hour.
Heat oven to 350°. In a 1 1/2-quart casserole or quiche dish, combine all ingredients. Bake, uncovered, 20 to 30 minutes or until slightly browned and bubbly. Serve hot with crackers.
Combine vegetables, soup, 1/2 cup cheese, sour cream, 1/2 of onions, pepper and pimiento. Pour into 1-quart casserole. Bake covered at 350° for 35 minutes. Top with remaining cheese and onions and bake uncovered an additional 10 to 15 minutes or until onions are heated.
Sift flour, soda and salt together into large mixing bowl. Add all other ingredients and stir well. Place in container (gallon glass jar works well) and put into refrigerator. Use as needed (makes 3 dozen or more). This will keep up to six weeks. The mixture turns darker and gets even better in time. Bake at 400° for 20 minutes.
Mix eggs, milk, cheese and salt. Add soft bread and pimentos; stir together. Fold in asparagus. Put in casserole. Top with sesame seed and bake at 300° for 30 minutes.
Cut onions and beef into small pieces. For a good idea use scissors to cut them. Then mix all ingredients.
Combine cranberries with sugar in small saucepan. Cook over low heat 10 minutes or until berries have popped and mixture forms sauce. Cool. Blend cranberry mixture into soft butter with wooden spoon. Pack into crocks or molds. Chill.
Spread cream cheese on bottom of 9 x 13-inch pan. Add kidney beans; sprinkle with taco seasoning. Add shredded cheese. Bake at 350° for 15 to 20 minutes or until bubbly. Serve with nacho chips. Enjoy!
Cut up the squirrels into serving size pieces. Dredge in salted and peppered flour and brown in cooking oil. Prepare barbecue sauce by combining remaining ingredients in a saucepan and cooking over low heat for 15 minutes. Pour the sauce over the meat, cover and bake at 325° for 45 minutes or until tender. Uncover the pan and broil an additional 15 minutes.
Mix cream cheese and vanilla until well blended. Combine cinnamon and sugar in mixing bowl.
Combine zucchini, breadcrumbs, mayonnaise, Old Bay seasoning, egg and onion. Add salt and pepper to taste. Shape into patties. Saute in oil until browned. Makes 6 servings.
Mix all ingredients together and pour in unbaked pie shell. Bake at 350° for about 45 minutes or until firm in middle.
Cream together the cream cheese and powdered sugar. Add whipped cream and blend. Spread in bottom of pie shell. Arrange cherry filling on top. Chill until ready to serve.
Break cake in chunks in a 9 x 13-inch pan or extra large Corning Ware bowl. Mix pudding and milk; add ice cream to pudding and pour over cake. Mix jello and hot water. Add frozen strawberries to jello. Stir until partially set. Pour over pudding and let set in refrigerator 2 to 3 hours until set. Do not stir.
In medium bowl with fork, mix first 7 ingredients. Shape mixture into 7 x 3-inch loaf in ovenproof pan. Bake at 350° for 30 minutes. Drain pineapple juice into 1-quart pan. Stir into juice brown sugar and cornstarch. Heat over medium heat, while stirring, until thickened and bubbly. Remove from heat; stir in lemon juice and butter.
Crumble corn bread in large mixing bowl, then add in all other ingredients. Stir together, then place in large baking pan or dish. Bake at 350° until slightly brown, 35 to 45 minutes.
Mix all together in a medium size bowl until well coated and oil is absorbed. Spread crackers out on paper towels to absorb excess oil. Store in plastic container in dry place.
Mix undissolved yeast with 2 cups flour, sugar, salt, shortening, then very hot tap water. Beat 2 minutes at medium speed, add 1 more cup flour, beat until thick and elastic. Add as much more flour as you can and beat with mixer. When dough becomes too stiff to use mixer, add flour gradually and mix with spoon. Put dough on countertop and knead until smooth (5-10 minutes). Cover and leave on countertop and let rise for 30 minutes. Divide dough in half and squeeze all the air out of the dough. Place in greased bread pans, cover, let rise 45 minutes or until bread reaches the top of pan. Bake 400 degrees about 20 minutes.
In a large pot, cook and stir together sugar, cornstarch, cinnamon, nutmeg, salt and water until bubbly. Add lemon juice. Pack apples in quart jars. Fill with hot syrup. Seal. Process in boiling water for 20 minutes. One-quart of pie filling per 9-inch pastry crust. Bake at 400° for 50 minutes.
Salt and pepper pork chops on both sides and place in baking dish. Mix corn, onion, bell pepper, eggs, salt and pepper and enough cracker crumbs for a medium thick consistency. Spread over pork chops and bake approximately 1 hour in a 350° oven.
Butter crock-pot. Place in pot and mix: rice, milk and soups (undiluted). Place chicken on top. Sprinkle with onion soup mix. Cook on low for 8 hours or on high for 4 hours.
Beat sweet potatoes with mixer; beat eggs until light. Add rest of ingredients and put in greased baking dish.
Saute onion slightly. Put all ingredients in large casserole and mix well. Cover and bake for 1 1/2 hours in 325° oven, stirring occasionally. Add more liquid if too thick.
*Rosemary, parsley, basil, dill and sage. Mix whatever herbs are your favorite.
Mix sugar, flour, salt and mustard in saucepan. Gradually blend in milk and vinegar. Cook over direct low heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Stir at least half of hot mixture into egg yolks. Stir into remaining hot mixture in saucepan. Bring to boil, stirring constantly. Boil 1 minute. Remove from heat and stir in butter. Cool. 2 cups dressing. When using mix with an equal amount of whipped cream, sour cream or mayonnaise.
Preheat oven to 350°. Melt chocolate in water in 1 quart saucepan over low heat, stirring constantly. Cool. Stir in yogurt and set aside. Cream butter. Gradually add sugars. Beat until light and fluffy. Beat in eggs, one at a time. Add vanilla.
Spread into 9 x 13-inch pan oleo, flour and pecans. Press down and bake at 350° for 15 minutes. Mix the following and spread on baked crust: cream cheese, powdered sugar and Cool Whip. Next, mix pudding with the milk and put on top of cream cheese mixture.
Mix all ingredients together. Wrap in plastic wrap and refrigerate at least 1 hour. Take out and roll in chopped nuts.
Just before serving, pour Good Seasons (garlic salad dressing) over the vegetables. Mix salad dressing according to package.
Put all ingredients together in electric blender, mix well. Pour in ungreased 9-inch glass pie plate. Bake in a preheated oven at 400° for 10 minutes, reduce oven to 350° for 35 minutes. Do not open oven door until baking time is over.
Boil cut up chicken in salted water until tender. Remove chicken from broth. Dredge one tortilla in flour. Cut in desired pieces and drop in broth. Do not stir any more than necessary. Continue until you have used all the package of tortillas. Debone chicken and add to dumplings.
Cook and bone chicken or chicken breasts. Put in casserole dish. Mix the soup and sour cream. Pour over the chicken. Melt the oleo. Add the crushed crackers. Saute. Put on top of chicken. Bake at 350° for about 45 minutes.
Blend well. Bake at 350° for 30 minutes in greased and floured 9-inch pans.
Combine all ingredients and simmer 10 minutes. Tomato sauce is lower in fat than white sauce.
Mix together all ingredients. Drop on an ungreased cookie sheet with a medium sized spoon. Space cookies about 2 inches apart. Bake at 375° for 10 minutes.
Beat egg yolks and 1/2 cup sugar until thick. Add pumpkin, milk, salt and spices. Cook in double boiler until thick. Soften gelatin in cold water; stir into hot mixture. Beat egg whites and 1/2 cup sugar into pumpkin mixture. Let mixture cool slightly. Pour cooled mixture into cooled baked shell and chill. Serve with sweetened whipped cream.
To mix the pie, put chocolate squares into white syrup. Put it in a warm, not hot, place to melt. Brown butter in small pan, stirring, until golden brown. Let butter cool, then add it to the chocolate mixture. Beat egg yolks. Add sugar and cream this together. Mix a little milk with the flour and stir until smooth. Add this and the rest of the milk to the egg mixture. Add chocolate syrup mixture slowly to the egg and flour. Add vanilla.
Combine all ingredients, except corn chips, in a bowl. Refrigerate to blend flavors. Serve with corn chips.
Mix butter, sugar and egg, then add applesauce, flour and spices. Then add all together dates, soda and 1/2 cup hot water. Work dates until mushy (like potatoes). Add 1 cup raisins, 1 cup pecans rolled in flour and vanilla.
Use frozen or fresh 9-inch uncooked pie shell. Squeeze all water out of spinach and chop; combine with Ricotta cheese, a little nutmeg and 1/2 cup Parmesan cheese. Spread over bottom of pastry shell. Beat eggs lightly; combine with milk and cream. Season with salt and pepper. Pour over Ricotta and spinach. Sprinkle with remaining Parmesan cheese. Bake at 375° for about 35 minutes until puffed and set. Allow quiche to cool for 5 to 10 minutes.