HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a blender, puree the pineapple and the banana. Add the ice milk, orange juice and lemon juice. Blend until smooth. Pour into 2 tall glasses and garnish each glass with a pineapple wedge and a cherry. Serves 2.
Brown beef, onion and garlic in butter. Stir in all other ingredients except for sour cream, Parmesan and noodles. Simmer 30 minutes. Fold in sour cream, Parmesan and noodles. Bake at 375° for 30 minutes.
Cream together cream cheese, sugar, and peanut butter. Stir in milk and fold in whipped topping. Stir in chocolate chips. Pour filling into pie crusts. Melt together the chocolate and shortening. Then spread over tops of pies. Place pies in freezer for 6-8 hours until firm.
Melt margarine and add graham cracker crumbs. Take half of crumb mixture and press in bottom of dish. Beat together Dream Whip and milk, add in sugar and vanilla, beat again. Add cream cheese and beat until smooth.
Boil for 5 minutes the brown sugar, oleo and white syrup. Remove from heat, add soda and vanilla; mix well. Pour over corn, stirring as you pour. Corn should be in 2 large deep pans. Cook in preheated oven at 250° for 45 minutes, stirring every 9 minutes.
Mix together all ingredients. Store in covered container in refrigerator. Will keep for months and are delicious.
Pare, slice and boil carrots until tender. Mash carrots well. Add butter, onion and cheese. Place this mixture into 1-quart buttered casserole. Sprinkle top with unflavored bread crumbs. Dot with butter. Bake in a 350° oven covered for 40 minutes.
Cook California Blend vegetables for 2 minutes; drain. Add mushrooms, celery, green onions, black olives, green olives and tomatoes.
Combine all ingredients. Mix well. Freeze in ice cream freezer according to instructions. Makes 1 gallon.
Crush graham crackers very fine. In a saucepan, stir butter and marshmallows until melted. Remove from heat.
Cut green pepper in thin strips; cook with celery slices in butter for 2 minutes. Add broth. Blend cornstarch with cold water and soy sauce. Gradually stir into broth. Add dry onion soup mix. Cook and stir until mixture thickens. Add turkey, mushrooms, water chestnuts (drained and thinly sliced) and bean sprouts (drained). Heat mixture and serve with chow mein noodles. Makes 6 servings.
Mix all together. Top with buttered crumbs. Bake at 350° for 45 minutes in an 8 x 11-inch greased pan.
Put the first 4 ingredients through food chopper. Add remaining ingredients. Cook until thick. Seal. Makes 8 pints.
Brown sausage and drain grease. Put beans in pot. Add all ingredients in crock-pot. Cook on high for 4 hours. I add a little hot sauce to it. It doesn't take much.
Pour first 5 ingredients in a saucepan and cook until thick, about 10 to 12 minutes. When thick, add chopped pecans and coconut. Beat until cooled.
Mix all ingredients together. Bake 1 hour or until potatoes are done. Sprinkle with white and yellow cheeses. Bake about 15 minutes or until cheeses are lightly browned.
Break up graham crackers and run through blender. Add rest of ingredients except eggs. Beat in eggs one at a time, beating well after each addition. Pour mixture into 3 (9-inch) greased and waxed paper-lined cake pans and bake 25 to 30 minutes at 350° or a tube pan, baking longer at 340°.
Combine all ingredients in order given in large bowl; mix well. Pour into greased and floured 4 x 8-inch loaf pan. Bake at 350° for 1 hour. May be baked in 2 small loaf pans.
Combine refried beans and taco seasoning. Pour into baking dish. Top with sour cream. Top sour cream with grated cheese. If jalapeno peppers are desired, they can be diced and placed in bean mixture. Place jalapeno slices on top of cheese for garnish. Bake at 350° until bubbly. Serve with tortilla chips and picante sauce, if desired.
Add pickle juice and relish to salad dressing, pour over cornbread. Add rest of ingredients in order. Let sit overnight and toss before serving.
Sift dry ingredients together. Add margarine, orange juice and egg. Combine only until dry ingredients are moistened. Fold in remaining ingredients. Bake at 325° for 1 hour and 15 minutes.
Put pineapple juice and water in bottom of an 8-cup percolator. Put the rest of the ingredients in the top. Perk for 10 minutes. Serve hot in mugs.
Blend together. Serve with cut slices of fruit (favorites). Dip into dip.
Make peanut butter and Ritz crackers by putting peanut butter on the crackers, then put together. Melt chocolate pieces in a bowl in oven or microwave. Dip peanut butter and crackers into the melted chocolate.
Clean mushrooms; trim ends and cut in half. In heavy saute or frypan, heat oil and butter. Add chopped garlic and mushrooms. Saute mushrooms for 2 minutes; add Cajun Spice Blend. Two minutes later, add remaining ingredients and saute for another 2 minutes. Serve hot. Serves 4 people.
Mix all ingredients and bake in oven on 350° for 1 hour and 10 minutes.
Cream shortening, sugars, eggs and vanilla. Stir in peanut butter. Sift dry ingredients; stir into creamed mixture. Shape dough into small balls and place on ungreased cookie sheet. Press with a fork dipped in sugar. Bake at 350° for about 10 minutes.
Make pastry with 2 1/2 cups of flour. Melt butter in skillet. Add onion, green peppers and beef; brown lightly. Add peas and carrots and sprinkle with salt, pepper and 3 tablespoons of flour. Stir well. Divide pastry dough in half. Roll each into a 12-inch circle. Moisten edges of dough with water. Fold pastry over filling like a giant turnover and press edges together to seal. Cut open design for escape of steam. Bake in a very hot oven (450°) for 15 minutes. Reduce heat to moderate (375°) and continue baking for 20 minutes.
Mix corned beef and dressing. Place bread slices on broiler pan and divide corned beef mixture among bread slices. Top with sauerkraut and cheese. Broil 4-inches from heat 4 minutes or until cheese is melted.
Cook zucchini and onion until tender. Melt stick of margarine; mix with the dry Stove Top and seasoning packet. Put half of the mixture on bottom of casserole dish. Drain squash and onion; mix in sour cream and soup. Pour into dish and put rest of Stove Top mixture on top. Bake for 20 minutes, uncovered, and then cover for another 10 to 15 minutes.
Heat all of the ingredients until hot. Dish up into soup bowls, top with grated cheese. Serve with taco chips.
Brown meat; drain off fat. Combine all ingredients and pour in 1 (9 or 10-inch) pie shell. Bake at 375° for 30 to 40 minutes.
Coat 3 large jelly roll pans with nonstick spray. In a large bowl mix the oats with the wheat germ and dry milk.
Mix and sift cocoa and sugar. Mix in flour and salt. Add cream and stir. Add vanilla and cook over low heat and stir constantly until consistency of hot gravy.
Stir yeast in water until dissolved; add brown sugar, salt, margarine, eggs and 2 cups whole wheat flour. Stir until mixed. Add 8 to 9 more cups flour; knead until mixed. Put in big Tupperware bowl and seal with lid. Wait 30 minutes. Divide into 4 parts. Put in loaf pans, cover with towel and wait about 30 minutes until it has risen. Bake 30 minutes at 350°.
Combine sugar, flour and egg yolk; add fruit juice. Cook in double boiler till thick. Cool. Fold in whipped cream. Makes 6 servings.
Mix first 5 ingredients together. Make dressing, mixing well. Pour over broccoli mixture, stirring to evenly coat. Refrigerate several hours before serving. Keeps well.
In large skillet, brown ground beef and onions. Drain well. Place on paper towels to absorb grease. Add ingredients to ground beef and onions, except corn and kidney beans. Return to skillet and simmer for 15 minutes, covered. Drain kidney beans and corn. Layer beans and corn on bottom of casserole dish. Put ground beef mixture over corn and beans. Make 1 cup of cornbread mixture. Pour cornbread mixture on top of casserole. Bake in a 425° oven for 20 minutes or until cornbread is baked.
Drain tomatoes, artichoke hearts (rinse with cold water and slice in half), olives and mushrooms. Gently mix well, drained vegetables in a large bowl. In a jar, place remaining ingredients and shake until well blended. Toss dressing with vegetables. Cover salad lightly and leave at room temperature for at least 1 hour or several hours. Stir gently occasionally. Refrigerate.
Boil sugar and water without stirring until mixture spins 6 to 8-inch thread. Keep pan covered first 3 minutes of cooking to prevent crystals forming on sides of pan. Beat egg whites until stiff enough to hold a peak. Pour hot syrup very slowly into egg whites, beating constantly; add flavoring. Be sure icing is cool before adding fruits, nuts, etc.
Brush potatoes with butter. Place cut side down on baking sheet. Bake in preheated oven at 375° for 45 minutes. Serves 4.
Mix garlic, Parmesan cheese, parsley, salt and pepper. Set aside. Cut veal into 4 x 3-inch pieces. Put 1 slice of Mozzarella cheese on each piece of meat. Top each with 1 teaspoon garlic-cheese mixture. Roll each piece of meat to enclose mixture. Tie with string or fasten with wooden picks or skewers. Heat oil in a skillet. Add meat rolls and brown slowly on all sides. Put meat into a greased 2-quart casserole. Mix butter and water. Pour over meat. Cover casserole. Bake at 300° for about 1 hour or until meat is tender. Remove fasteners and serve. Makes 4 servings.
Mix Karo syrup, eggs, sugar, butter, vanilla and flour together, then add chopped pecans. Add to mixer. Bake at 350° until golden brown.
Cook macaroni and drain. Add macaroni, celery soup, tuna fish, peas, onions and 1/2 cup of shredded cheese in a 2-quart casserole dish along with milk. On top, add remaining 1/2 cup cheese then slice butter on top of cheese then sprinkle bread crumbs on last. Bake at 400° for 30 minutes.
Mix 1/2 Oreos and margarine. Press into bottom of 9 x 13-inch pan. Mix pudding as directed on box, then mix it with cream cheese and spread over crumbs. Top with Cool Whip and sprinkle remaining crumbs on top and chill.
Cream shortening and sugar. Add eggs one at a time; beat, alternate with orange juice and flour. Bake at 325° for 1 hour and 10 minutes.
Brown hamburger. Add the beans, tomatoes, salt and pepper to taste and chili powder. Heat together. Dip the tortillas in the sauce, then fill and add some onion and cheese. Roll up and put side by side in a casserole. Cover with rest of the sauce. Top with onion and cheese. Bake until bubbly. Serve with lettuce, tomatoes and hot sauce.
In a small bowl, soften gelatin in water. In a large bowl, dissolve instant coffee in boiling water; add gelatin. Stir well. Add tsubushi-an and condensed milk. Mix. Pour into 9 x 13-inch pan. Chill approximately 6 hours.
Brown flour in oil. Add onions, garlic and tomato paste, stirring until paste browns. Add water slowly, stirring to be sure of smoothness. Add salt, pepper, sugar, bay leaf, Tabasco sauce and lemon juice. Simmer for 1 hour. Add shrimp and simmer for 20 minutes or until shrimp are cooked. Add more water if gravy becomes too thick. Serve over rice.
Mix first 3 ingredients and put into greased and floured pan. (Mixture will be dry.) Mix remaining ingredients and pour over cake mix mixture. Bake at 325° for 40 minutes.
Combine buttermilk and soda in 3-quart saucepan; let stand for 20 minutes. Add sugar and corn syrup; bring to a boil, stirring, until sugar dissolves. When boiling, add margarine and cook to soft ball stage (236°). It will be a medium brown in color. Cool until lukewarm; beat until mixture loses gloss and thickens. Stir in pecans. Makes 36 pieces.
Brown meat and drain. Mix all other ingredients together. Pour 1/2 of mixture in heavy iron 10-inch skillet, then pour meat, then rest of batter. Bake at 350° about 1 hour until golden brown.
Mix altogether; grease and flour pan. Bake at 350° for 40 to 50 minutes.
Put chicken in casserole dish. Mix in Pet milk. Pour cream of chicken soup over mixture. Pour stuffing mixed with broth over ingredients. Bake at 350° for 45 minutes.
Combine sugar, oleo and Karo until smooth. Add flour, salt and eggs. Beat slightly. Add vanilla and pecans.	Pour into pie shell. Bake in preheated 350° oven for 15 minutes. Lower heat and bake at 325° for 45 minutes. Pie is done when top starts to crack. Do not overbake.
In pie pan, spread cream cheese on bottom and sides. Add can of beans and flatten to top of cream cheese. Pour jar of salsa on top of beans. Spread shredded cheese on top of salsa. Sprinkle sliced olives on top of cheese.
Clean and wash goat meat. Add all seasoning to meat and mix together. Cover in pan for 1 hour. Pour 4 tablespoons cooking oil in pot on low heat. Pour meat and seasoning in pot and cover. Will cook itself. Add a little water occasionally and stir until cooked.
Cream sugar and shortening together. Add eggs and mix thoroughly. Add peaches and dry ingredients. Add vanilla and pecans. Bake in 2 loaf pans (floured and greased) at 325° for 1 hour. Can be made in advance and frozen.
In saucepan, combine sugar, water and jello. Boil 2 to 3 minutes, stirring constantly. Put in freezer to cool. When cool, add baby food and pineapple.
Sift together milk powder and sugar. Stir in syrup and peanut butter. When mixture gets stiff, knead like dough until it is the color of peanut butter. Press into a pan and refrigerate.
In a bowl, mix cake mix, 1/3 cup evaporated milk and butter. In double boiler, melt caramels and add 1/3 cup evaporated milk (or cook in microwave 2 minutes on High, let stand 1 to 2 minutes and cook additional 2 minutes on Medium). Spread half of cake mixture in a 9 x 13-inch greased pan. Bake 6 minutes. Spread chocolate chips over baked cake. Spread melted caramel mixture on top of chips. Dot rest of cake mixture on top. Bake at 350° for 15 minutes or until cake is done.
Soften yeast in warm water. Sift together flour and salt and set aside. Cream butter and shortening together. Add dry ingredients gradually with eggs, sour cream, vanilla and softened yeast. Cover. Chill at least 2 hours.
Simmer margarine, onion, celery and pepper. Cook frozen peas or drain canned peas. Mix with onion, celery and pepper mixture; add chestnuts, soup and pimento. Pour into casserole. Bake at 350° for 20 to 30 minutes. Sprinkle with potato chips or Ritz cracker crumbs.
Generously grease two loaf pans. Heat oven to 350°. In a large bowl, beat all ingredients but nuts at low speed to mix, then medium speed for 2 minutes. Stir in nuts. Bake at 350° for 35 to 40 minutes. Cool 15 minutes. Remove from pan and cool completely.
Cream sugar and butter together; add eggs. Add dry ingredients alternately with milk, then add flavorings. Mix until smooth and creamy. Pour batter into 2 (9-inch) greased and floured cake pans. Bake in 350° oven for 20 to 25 minutes. Cool slightly before removing from pans.
Mix all ingredients except Sweet-And-Sour Sauce. Shape mixture by tablespoons into 1 1/4-inch balls. (For ease in shaping meatballs, wet hands occasionally with cold water.) Arrange meatballs in rectangular dish, 11 x 7 x 1 1/2 inches. Cover loosely and microwave on High 8 to 10 minutes, rearranging meatballs after 5 minutes, until no longer pink inside. Let stand, covered, 3 minutes; drain. Prepare Sweet-And-Sour Sauce. Stir meatballs gently into sauce until coated. Cover tightly and microwave 4 to 6 minutes or until hot.
Beat cream cheese until smooth. Add remaining ingredients. Bake at 350° for 30 minutes.
Add dry ingredients. Add milk and shortening after bringing to a boil. Add eggs and vanilla. Bake at 350° for 35 to 40 minutes.
Combine mayonnaise, flour, eggs and milk; mix thoroughly. Stir in crabmeat, cheese and onion. Spoon into baked, pricked pie crust. Bake at 350° for 30 to 40 minutes or until firm in center; garnish with parsley. Yield: 1 (9-inch) quiche.
Mix all ingredients together well and pour into ungreased casserole dish. Bake at 350° for 30 minutes or until done.
Combine all ingredients until they adhere in a large bowl. Make into bite-size balls and bake 15 minutes at 375°. May be cooled and frozen. Makes 48 balls.
Mix all ingredients together. Place in casserole pan. Cook for 3 hours at 325°. Serve over noodles.
Combine cabbage, onion, celery, carrots, green pepper and cucumber. Mix well and set aside.
Grind cranberries; add sugar and let stand until sugar is dissolved. Dissolve Jell-O in 1 cup hot water; pour all together and mix well. Let stand until firm.
Cream butter and 1 cup sugar until well blended. Add eggs and beat well. Stir in remaining ingredients; then chill. When firm enough to roll, roll on lightly floured board to 1/4 inch thickness. Sprinkle with sugar and roll lightly to make sugar stick. Cut with a floured 3-inch cutter. Bake at 375° for about 15 minutes.
Pour melted butter over chicken that's in a baking pan. Place 1/4 to 1/2 cup stuffing on each breast. Roll breast and place seam side down. Bake at 350° for 40 to 45 minutes.
Sift flour; blend in shortening until crumbs are the size of	peas. Beat egg; add	vinegar, salt and water. Mix with fork until mixture leaves side of bowl and forms a ball. Makes enough for 2 fruit pies.
Combine and bring to a boil the sugar and honey. Add peanut butter. Mix and pour over Cheerios and nuts. Stir together. Pour into greased 9 x 13-inch pan. Cool before cutting.
Saute onion in vegetable oil over medium heat in a skillet. Add vinegar, salt, pepper and greens, then stir-fry until lamb's quarter is limp.
Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are tender, 12 to 15 minutes. Drain. Arrange broccoli in ungreased oblong pan, 12 x 7 1/2 x 2-inches.
Heat ginger ale; add to jello. Let stand until slightly thick, then add remainder of ingredients and refrigerate.
Dissolve yeast in warm water and set aside. Warm eggs to room temperature. Heat flour in microwave for 20 seconds.
Cook meat well done-fine texture; drain liquid off bacon. Mix all together. Bake at 350° for 45 minutes.
Boil rice as per package instructions. Thaw spinach in 1/4 cup water in 2-quart saucepan. Add grating of nutmeg and dash of salt. Toast pinenuts 6 to 7 minutes in 350° toaster oven. Pound breasts and rub in smashed garlic. When spinach is thawed, add lemon juice; dissolve cornstarch in small amount of broth and combine broth and thickener with spinach. Bring to a boil while stirring. Turn off burner under spinach. Place breasts in 9 x 13-inch Pyrex dish. Sprinkle with pepper; add wine. Cover dish completely with plastic wrap and microwave for 4 minutes. Crumble cheese over breasts, then layer spinach and rice; finally sprinkle pinenuts on top. Cover dish completely with plastic wrap and microwave for 1 minute and 20 seconds.
Mix cool whip with orange jello. Add cottage cheese and mix well. Fold in pineapple, oranges, and pecans. Let chill in the refrigerator before serving.
Cream sugar and margarine. Add eggs, one at a time. Sift flour and soda together. Combine buttermilk to mashed bananas. Add alternately to egg mixture. Add vanilla and nuts, sprinkled in a little flour. Bake at 350° for 1 hour in 9 x 13-inch pan.
Place all ingredients, except ham and cheese, in blender. Blend well. Pour into 9-inch or 10-inch greased pie pan. Sprinkle ham and cheese evenly over top, pushing gently below surface. Bake 45 minutes at 350°. Let stand 10 minutes before serving.
Preheat oven to 350°. In a large bowl, combine beef, crumbs, pepper, tomato sauce and 1 egg. In small bowl, combine 1 egg, Ricotta and Parmesan cheeses and parsley. Press 1/3 of beef mixture into 9 x 4-inch loaf pan. Make shallow well in center. Spoon cheese mixture into well. Cover with remaining beef mixture. Pat firmly at sides to seal. Bake 1 hour at 350°. Let stand 5 minutes before slicing.
Mix together eggs, milk, salt, dry mustard and pepper. Brown sausage. Combine all ingredients and cover. Put into refrigerator overnight. Bake at 350° for 35 minutes, uncovered.
Mix ingredients together. Pour over meat. Refrigerate at least 24 hours. Can marinate for 3 to 4 days. Broil or barbecue.
Rub bowl with halved garlic clove. Cream the cream cheese with spoon until smooth. Gradually add remaining ingredients; blend well. Serve with crackers or raw cauliflower pieces. If too thick, add more clam juice. Makes 1 pint.
Cut steak into serving pieces. Mix flour, salt and pepper; pound into steak. Brown steak in oil on both sides. Mix remaining ingredients; heat to boiling. Pour sauce over steak. Bake at 350° for 1 1/2 hours. Yields 4 servings.
Cream butter and sugars together. Add eggs and vanilla. Beat well. Add sifted dry ingredients. Add oatmeal and nut meats. Shape in rolls. Wrap in waxed paper and chill thoroughly or overnight. Slice 1/4 inch thick, bake on lightly buttered cookie sheets for 10 minutes in 350° preheated oven. Yields 10 to 12 dozen.
Heat oven to 325° for 1 hour and 15 minutes. Grease a casserole dish. Beat eggs in large bowl. Stir in butter, flour, sugar, salt, pepper and nutmeg until blended. Stir in remaining ingredients. Pour into prepared dish. Insert knife in center to check if it is done. Can be prepared in advance and refrigerated until ready.
Preheat oven to 350°. Lightly spray baking dish with cooking oil. Combine cream cheese, mayonnaise, and garlic. Drain and chop artichoke and crabmeat. Mix all ingredients together and bake 25 - 30 minutes. Garnish with green onion and red pepper.
Boil and debone chicken. Wrap chicken in rolls; set aside. Combine soup, milk and cheese. Melt and pour over chicken rolls. Bake at 350° for 20-40 minutes or until rolls are done.
Place chicken in bottom of casserole dish. Mix golden mushroom soup, milk and onion soup mix together. Put the rice in casserole dish on top of chicken and then pour soup mixture over the top of rice and chicken. Bake at 350° for approximately 1 1/2 hours.
Beat eggs slightly; add milk, oil and vanilla. Mix dry ingredients together and add to egg mixture and mix well. Drop by small teaspoonfuls into hot oil. Cook until brown and roll in sugar while hot. Children like to help by rolling them in sugar.
Place puffed rice in shallow baking pan. Bake at 350° for 10 minutes. Pour into large greased bowl. Melt butter and marshmallows in double boiler over boiling water, stirring until smooth. Stir in orange extract and food colorings. Stir mixture into puffed rice until evenly coated. Shape into 8 balls with greased hands. Let stand for several hours or until firm. Fasten green gumdrops on top of each ball with frosting for stem. Cut each black gumdrop into triangles; arrange triangles on each ball for nose and eyes. Add black string licorice for mouth. Let stand until frosting is set. Yield: 8 servings.
Melt 4 tablespoons butter; add flour and salt. Add milk slowly; cook until sauce thickens. Add sliced potatoes; bring to a boil. Put into a 13 x 9 x 2-inch baking dish and dot with remaining butter. Bake at 350° for 1 hour and 15 minutes. Makes 15 servings.
Combine cracker crumbs, 1/4 cup sugar and softened butter. Press firmly in bottom and sides of a 9-inch spring-form pan. In a large bowl, beat cheese until soft and smooth. Add eggs, one at a time, beating thoroughly after each addition. Gradually add 1 cup sugar, mixing well. Stir in 1 teaspoon of vanilla. Pour carefully into spring-form pan. Bake at 300° for 1 1/4 hours or until knife inserted comes out clean. Let cool for 10 minutes.
Mix softened cream cheese, sweetener and whipped topping together. Place 1/2 of mixture in the bottom of the pie crust. Blend pudding and milk. Add pumpkin and spices. Pudding will be thick. Spread over whipped topping in pie crust and cover with the remaining whipped topping mixture. Refrigerate. Chill for 4 hours.
Mix oats, flour and brown sugar. Add nuts. Cut in oleo until crumbly. Place 1/2 mixture in greased pan. Cover with uncooked rhubarb mixed with remaining ingredients. Top with other half of oat mixture. Bake for 45 minutes at 350°.
Sear ground chuck, onions, salt and pepper until brown. Add rice and simmer 2 minutes. Add soup and water and mix well. Stir in cabbage and place in 9 x 13-inch baking dish. Bake at 350° for 1 1/2 hours.
In a deep saucepan, brown the ground meat; drain. Mix in the next 8 ingredients and set aside.
Mix flour, brown sugar, pecans and butter. Put in baking dish and bake for 15 minutes at 325°. Cool well.