HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thoroughly grease a 10-inch fluted tube pan. In a small bowl, combine Parmesan cheese, sesame seed and basil. Add about one-third of the mixture to greased pan. Lift and turn pan to coat the sides and bottom.
Prepare dressing of mayonnaise, sugar, vinegar and a little water. Refrigerate overnight.
Mix all ingredients except cheese. Mix well. Pour half of mixture in 7 x 11-inch greased pan. Put half of cheese on top; pour remainder of mixture in; then top with cheese. Bake at 400° for 45 minutes.
Cream butter, sugar and vanilla together. Add flour to make a stiff dough. Using 1 tablespoon of dough at a time, shape dough into pieces 2 1/2 inches long. Place on lightly greased cookie sheet. Brush top of cookie with slightly beaten egg white. Sprinkle with nuts. Bake at 350° for 14 to 18 minutes.
Mix all ingredients. Pour into hot greased iron skillet. Bake in a hot 400° oven for 20 minutes or until done.
Combine all ingredients and add broth to make very soft. Season with salt and pepper to taste. Pour in greased pan and bake until firm.
Mix all ingredients together in roasting pan. Place metal rack in pan. Place chicken (either stuffed or unstuffed) in pan. Cook about 2 hours, uncovered, at 350°. After bird is cooked, mix pan drippings with Wondra sauce and gravy flour (regular flour may be used). Serve over dressing and/or potatoes.
Mix all ingredients together (dough will be sticky). Roll out on a heavily floured board to about 1/2-inch thickness. Cut in slices about 2 inches apart. Then cut in opposite direction about 4 inches. Make a slit in the middle long way and pull one end through the middle. Deep fry in hot oil until browned on both sides. While warm, roll in powdered sugar or plain sugar.
Place butter, milk and cocoa in pan. Bring to a boil. Remove from heat and add sugar; stir well. Add vanilla and nuts. Pour over cake while both are hot.
Stir first 3 ingredients together. Add 1/2 to 3/4 grated onion. Add few dashes of garlic salt to taste. Form into 2 balls and roll into nuts. Serve with favorite cracker.
Mix the two sugars and cinnamon together; set aside. Spray the baking pan with Pam. Arrange the quartered biscuits around the pan. Drizzle the butter over the biscuits. Sprinkle sugar cinnamon mixture on top. Bake in oven at 325° for 25 minutes. Serve warm.
Blend first 3 ingredients and pat on 12-inch pizza pan. Bake at 325° until light brown.
Soak cukes, onions and peppers in mixture of 1/4 cup salt to 1 quart water for 2 hours. Drain for 1 hour. Cook in the rest of ingredients until tender. Seal hot.
In large bowl, combine sugars, margarine and vegetable oil. Beat until fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and soured milk; beat until smooth. Sift flour, cocoa, baking soda, allspice and cinnamon together and add gradually to mixture, beating until smooth. Fold in zucchini, chocolate bits and nuts. Beat until well incorporated.
Heat oven to 375°. Combine butter Crisco, brown sugar, milk and vanilla in large bowl. Beat egg into cream mixture. Combine flour, salt and baking soda into mixture until blended. Stir in chocolate chips and pecans. Drop dough in a round shape, about 2 tablespoons, 3 inches apart, onto ungreased cooking sheet. Bake at 375° for 8 to 10 minutes (for chewy cookies). Cookies will appear moist. Do not overbake. Leave cool on cookie sheet for 2 minutes. Makes 3 dozen.
Spray a 9 x 13-inch pan. Crush Doritos in bottom of pan to fully cover it. In a bowl, mix soups, Milnot, Ro-Tel, onion, green pepper and chili powder. Spread chicken over Doritos, then soup mixture. Top with shredded cheese. Bake at 350° for 30 minutes.
Mash the bananas with a fork. Stir in remaining ingredients. Pour into loaf pan. Bake 1 hour in a 325° preheated oven.
Brown meat in butter in frypan until done. In a bowl, mix other ingredients. Mix hamburger and mixture together and place in covered casserole dish. Bake for 30 minutes in a 350° oven.
Place drained Veg-All into casserole dish and top with Cheez Whiz. Sprinkle with Ritz crackers and melted butter. Bake at 350° for 30 to 40 minutes.
Layer 1/3 of the noodles, ham and cheese in greased 13 x 9 x 2-inch baking dish. Combine soup, sour cream, peppers and onions in small bowl. Spread half of soup mix over top of noodles, ham and cheese. Repeat layers. Bake uncovered at 350° for 40 to 45 minutes or until heated through.
Combine ingredients well in a 2-quart casserole dish. Cover and bake at 300° for 2 hours. Don't peek until it's done! Serve over noodles or rice.
Saute onion in fat; add seasoning and a little water. Stir. Add meat and brown in the seasoned sauce; add more water and cook until tender. For a little thicker gravy, dust the meat with flour before browning. Serve with oven-boiled rice, a side dish of chepaties (tortillas), green beans or any vegetable of your choice.
Microwave bacon. Pop into freezer to help cool for crumbling later. In saucepan, place potatoes, water, salt, onion and bacon and cook until potatoes fall apart and liquid is thickened. Lower heat and add sour cream and soup. Gradually add milk. Add pepper and parsley. Heat to serving temperature. Do not boil!!
Cook potatoes and carrots until tender. Make white sauce with margarine, flour and milk. Add cream cheese. Stir until smooth. Mix all ingredients. Bake 35 minutes at 350°.
In the bowl of a processor or mixing bowl, combine all but paprika and sweet gherkin pickles. Chill for easy handling. Form into a ball on a serving plate. Dust with paprika and surround with whole baby pickles. Serve with celery, carrots, summer squash rounds and crackers.
Combine cheese and butter. Add flour and mix well. Shape into small balls and place on ungreased cookie sheet. Flatten each ball with a fork. Bake at 375° for 10 minutes.
You will need a 36 to 40 quart pot with either wire net or metal rack of some type (to keep turkey off bottom), thermometer (clip-on type), fish cooker and a wire coat hanger.
Cream shortening, sugar and margarine. Add eggs one at a time. Add flour and milk alternately. Fold in flavoring. Bake in tube pan, greased and floured, for 1 hour and 45 minutes in 325° oven.
Mix Rice Krispies, flour and salt with fork. Add cheese and butter. Form into balls and flatten with fork dipped in cold water. Bake 12 to 14 minutes at 350°.
Melt margarine (save 3 tablespoons for cornflakes) and saute onion until tender. Mix potatoes, sauteed onion and butter. Pour into a large casserole dish. Combine soup, milk and sour cream. Pour over potatoes. Sprinkle with grated cheese. Melt reserved 3 tablespoons of butter. Add crushed cornflakes and stir until well coated. Spread over top of casserole. Bake at 350° for 50 minutes.
Mix all ingredients except Blue cheese at low speed for 1/2 minute and then 2 minutes at medium speed. Add Blue cheese and blend for 4 minutes at low speed. Refrigerate for 24 hours before serving.
Slightly beat eggs; add sugar, syrup and flour. Mix well. Add vanilla, melted butter, pecans and salt. Pour into an unbaked 9-inch pie shell. Bake approximately one hour at 350°.
Clean lettuce and cauliflower. Shred lettuce in the bottom of a large bowl. Slice cauliflower on top. Crumble bacon on top. Spread mayonnaise over all to "seal." Sprinkle sugar on top. Cover. Refrigerate at least 3 hours. Toss before serving.
Sift together flour, sugar, cocoa, and soda. Add water and mayonnaise. Blend well. Add vanilla and lemon. Grease and flour bunt pan or square pan. Pour mixture into prepared pan and bake at 350 degrees for 35 minutes. Serve warm or cooled with ice cream or whipped topping.
Mix together milk, mustard, Cheddar cheese soup and pepper. Stir in macaroni and 1 1/2 cups cheese. Bake at 400° for 25 minutes. Stir and sprinkle the remaining 1/2 cup of cheese and top with French fried onions. Bake 5 more minutes.
Defrost potatoes. Mix soup, cheese and sour cream. Add potatoes. Mix. Put in greased baking dish. Sprinkle top with Parmesan cheese. Bake at 350° for 1 hour and 15 minutes.
Crush crackers into fine crumbs. Add chopped dates, marshmallows and nuts. Mix well and add cream. Form into a roll, wrap in wax paper or foil and store in refrigerator. Slice and serve with Cool Whip.
Combine all ingredients. Spread in greased 9 x 13-inch baking dish. Bake at 350° for 30 minutes.
Place the chocolate and condensed milk in the top of a double boiler. Combine natural cereal and nuts in large mixing bowl. Pour the chocolate mixture over dry mixture. Stir to evenly coat dry mixture. Form mixture into 1-inch diameter balls. Place on waxed paper covered cookie sheet. Refrigerate 3 to 4 hours before serving. Store in covered container in refrigerator. (Can be frozen in covered container up to 1 month. Thaw and store in refrigerator.)
Mix mayonnaise, onion, lemon juice and salt together. Add the remaining ingredients and refrigerate.
Pound steak and roll in flour. Cut in strips or pieces. Brown in Crisco. Add beef broth or water, garlic, salt and pepper. Simmer until meat is tender, about 20 minutes. Add together soy sauce, water and cornstarch. Simmer 5 minutes. Add chopped onion and green pepper. Serve over cooked rice.
Add molasses, sugar and eggs to melted margarine; beat well. Sift together flour, soda, cinnamon, ginger and cloves and add to creamed mixture. Refrigerate the dough for several hours. Make off into small balls; roll in sugar. Bake at 350° until firm or brown, about 8 to 10 minutes. Yields approximately 6 dozen.
Combine ingredients in order. Drop onto ungreased cookie sheet. Bake at 375° for 12 to 15 minutes.
Cut potatoes in large cubes. Melt margarine in water; add soup mix. Layer potatoes and liquid in a 2-quart casserole dish, ending with liquid. Bake covered at 350° for 1 hour. Will keep in warm oven. Very good the next day.
Stir pudding mix with sugar, 1/2 cup water and egg yolks in a medium saucepan. Stir in 2 cups water and lemon juice. Follow rest of directions on pudding box. Garnish top of pie with slivers of lemon peel.
Heat oven to 350°. Combine cake mix, nuts, graham cracker crumbs and margarine until crumbly. Reserve 1 1/2 cups for topping. Press remaining mixture in 9 x 13-inch pan; spread with pie filling. In small bowl, mix sour cream, egg and nutmeg. Pour over pie filling. Sprinkle with reserved crumbs and bake at 350° for 40 to 45 minutes.
Toss apples with lemon juice. Mix with remaining ingredients. Let sit for 5-10 minutes, occasionally stirring. Pour into pie crust. Dot top of pie with pieces of butter. Place top crust over pie. Cut vents in top crust. Crimp edges together. Bake 45 minutes on top rack at 425°.
Saute celery and onion for 5 minutes. Combine all ingredients. Mix well. Bake at 350° for 30 minutes.
Preheat oven to 350°. Lightly greased and flour a 8 x 8-inch or loaf pan. In bowl, blend dry ingredients. Add remaining ingredients and beat until well combined. Turn batter into prepared pan. Bake about 40 minutes. Cool in pan on rack about 10 minutes. Turn cake out and cool completely before frosting as desired.
Mix pretzels, sugar and margarine and press into 9 x 13-inch pan. Bake at 350° for 6 minutes; cool. Beat well the cream cheese and sugar. Add Cool Whip and blend well. Spread over cooled pretzels and refrigerate 30 minutes. Mix Jell-O with boiling water. Cool slightly. Add strawberries and pineapple. Pour over cream cheese mixture. Refrigerate.
Mix until sugar is dissolved. Pour over vegetables and refrigerate in covered dish. Drain as used.
Mix pretzels with melted margarine and 1/3 cup sugar. Bake 8 minutes as crust in a 9 x 13-inch pan. Cool completely. Mix cream cheese, 1/2 cup sugar and whipped topping. Spread on crust. Prepare Jell-O and stir in strawberries. Pour over cheese mix. Chill for several hours.
Peel eggplant; cut in pieces and cook in water until tender. Drain and mash; add 1/4 stick oleo, milk, egg, onion, cheese and soup. Mix well and pour in casserole. Mix cracker crumbs and 1 stick oleo. Pour over top of casserole. Bake for 30 minutes at 350° or until bubbles good.
Simmer first 3 ingredients together 30 minutes. Mash and measure 1/2 cup pulp. Cream shortening and sugar thoroughly, add yolks and vanilla; beat. Sift dry ingredients together and add alternately with water and pulp. Bake in a cake pan (8x8 inches), lined with waxed paper, at 350° for 45 minutes.
Mix all ingredients. Drop by tablespoons on greased cookie sheet. Bake at 375° for 10 to 15 minutes. Put on wax paper to cool.
Combine softened cream cheese, sour cream and beef; beat with mixer. Melt butter with salt and brown pecans. Stir 1/2 of pecans into beef mixture. Add onion, green pepper and seasonings. Put into small baking dish and sprinkle with remaining pecans. Cover with foil and bake at 375° for 20 minutes. Serve warm with crackers.
Mix vinegar, oil, salt and celery seed together. Pour over cabbage, pepper and onion; mix together. Let stand 2 or 3 hours. Will keep 3 or 4 days in refrigerator.
Cream oleo and brown sugar; add egg and beat well. Sift flour, salt and baking soda. Add vanilla to milk. Add wet and dry ingredients alternately to egg mixture, mixing well. Add rhubarb. Put in greased 9 x 13-inch pan. Sprinkle 7 ounces coconut over top. Mix 1/2 cup sugar with cinnamon and sprinkle on top of coconut. Bake at 350° for 40 minutes.
In large mixing bowl, beat with electric mixer until smooth and fluffy. Spread on cooled cake and decorate.
In large stockpot, put water, potatoes, celery, onions, carrots, broccoli, chicken bouillon, salt and pepper. Bring to boil and simmer until vegetables are tender, 15 to 20 minutes. Blend flour with milk; slowly add to vegetables, stirring until thickens. Add cheese cubes and stir until melted. Serves 6 to 8.
In large saucepot, heat oil and brown chicken. Add ginger and onion; cook until onion is transparent. Add broth and water. Cover and simmer for 1 hour. Cut papaya into 2 x 1/2-inch pieces. Put into soup and cook 5 to 10 minutes or until papaya is tender. Add greens; turn off heat and let stand for 2 minutes. Makes 6 servings.
Cook onion and celery in shortening over low heat until onion is soft, but not browned, stirring occasionally.
Melt butter; add chocolate chips and peanut butter. Stir until smooth. Pour Rice Chex; mix well. Put powdered sugar in bag. Add cereal and shake until pieces are covered. Cool and store in container with lid.
Sift flour with baking powder, soda and salt; set aside. In large bowl, combine oil, sugar, eggs, milk, lemon juice and pineapple. Mix thoroughly. Add dry ingredients and beat until thoroughly blended. Fold in blueberries and nuts. Pour dough into 2 greased and floured loaf pans. Bake at 350° for 40 to 45 minutes or until tests done. Remove from pans at once and cool on rack.
Sprinkle yeast on warm water. Stir in 2 teaspoons of sugar. Set aside. Combine cottage cheese, onion, dill weed, baking powder, salt, 2 tablespoons of sugar and eggs. Mix thoroughly. Add yeast mixture and mix well. Add flour to make a stiff dough. Knead until smooth and elastic. Cover and let rise to double in size. Punch down. Knead a few times on lightly floured surface. Shape into loaves in 2 well-greased loaf pans. Bake at 350° for 30 minutes.
Preheat oven to 350°. Mix 1/2 cup butter, 1 cup brown sugar and flour until texture of fine crumbs. Press mixture firmly into 13 x 9-inch pan. Sprinkle pecans over top and set aside. Meanwhile combine 2/3 cup butter and 1/2 cup brown sugar in small heavy saucepan. Cook, stirring until mixture comes to a boil; boil and stir 1 minute. Pour over pecans. Bake 18 to 20 minutes, until set. Remove from oven. Sprinkle with chocolate chips. Cool in pan and cut into bars.
Roll dough out on floured surface. Brush with melted butter. Mix sugar and cinnamon together; sprinkle over butter. Place raisins on top. Roll as for jelly roll. Cut into 2-inch slices; place in greased baking pan. Let rise for 4 to 5 hours or all day (cover with wax paper). Bake for 25 to 30 minutes, or until light brown, at 350°. Sprinkle with powdered sugar or glaze with powdered sugar icing. Very good.
Bring to a boil the peas, celery, carrots, onion and tomatoes. Simmer about 45 minutes. Add lima beans, macaroni and seasoning. Cook until macaroni is tender. Serve with freshly grated Parmesan cheese. Makes 8 to 10 servings.
In a small bowl, combine all spices. Roll fish fillets in spices and saute. Serve with butter and lemon wedges. Serves 4.
Mix all ingredients together; put in baking dish. Cover top with cracker crumbs. Bake 30 minutes or until brown.
Mix the ingredients and bring to a boil (approximately 5 minutes). Boil 5 minutes, stirring constantly. Remove from heat and beat until creamy. (Add more cream, if necessary.)
Stir Bisquick, cheese and 1/2 teaspoon poppy seed. Add milk and eggs. Pour into greased loaf pan. Sprinkle more poppy seed on top. Bake at 350° until brown.
Blend all ingredients (except squash) in blender container. Blend on low for 3 minutes. Cook squash and cut in 1/4-inch pieces. Spoon squash evenly into a deep, sprayed 10-inch pie plate. Pour egg mixture over squash. Let stand 10 minutes. Bake in 350° oven for 55 minutes. Makes 4 servings; 1/4 pie equals 1/2 milk, 1 egg, 1/2 fat (optional), 3 extras or 1/2 bread. This came from Weight Watchers.
Sift flour and sugar in mixing bowl. Add Crisco, eggs, milk and vanilla. Mix all ingredients well. Bake in a 9 x 13-inch pan at 350° for 25 to 30 minutes. Let cake cool in pan. Top with pineapple, chopped nuts and Cool Whip. Sprinkle with coconut. Let cake set before serving. Very good!
Cook beans (ahead); fry in oil, onions and garlic until soft. Add vegeburger and fry until browned. Add tomato sauce, stewed tomatoes and spices. Simmer 10 minutes. Add beans and simmer 15 to 30 minutes. Serves 8.
1. Slice cucumber and onion. 2. Mix vinegar oil and spices. Add sliced cucumbers and onions. Let stand for 1 hour. 3. Chill and serve cold. Add green chili peppers or hot peppers if you like a zestier salad.
Slice ice cream into 1-inch thick pieces. Place on jelly roll pan. Place in freezer. Grate pound cake into crumbs. Combine whipping cream and egg. This recipe will serve 4 people.
Lightly brown beef in hot oil, stirring frequently. Add onions; cook 5 minutes, stirring occasionally. Stir in green pepper, celery, carrots, 1 teaspoon salt and pepper. Dissolve bouillon cube in water; add to meat mixture. Cover and simmer for 1 hour or until vegetables are tender. Mash potatoes; blend in egg, 1/2 teaspoon salt and dash of pepper. Line greased 9-inch pie pan with even layer of potato mixture, about 1-inch thick, building edge up to 1/2-inch above edge of pie pan. Bake at 400° for 20 minutes or until lightly browned. Pour in meat mixture. Serve.
Mix and form patty on wax paper. Chill. (Raisins and coconut are optional.)
Cream margarine and sugar. Add eggs, one at a time. Add chocolate syrup and flour. Bake for 20 minutes at 350° in greased jelly roll pan.
Put margarine in a large saucepan with sugar, milk and slightly beaten egg. Stir and bring to boil, then boil 2 minutes, stirring constantly. Remove from heat to cool slightly. Line a broiler pan or cookie sheet with aluminum foil. Cover this with whole graham crackers (use 1 of the 3 packs in a 1 pound box). Line them up row after row. Crush enough crackers from the second pack to make 1 1/2 cup crumbs. Add these to the saucepan mixture. Add can of coconut and pecans. Mix just until blended and pour or spoon over layer of graham crackers. This makes a thick filling. Top it with a layer of whole graham crackers (the third pack). Frost with Icing.
Slice open rolls lengthwise so that you have 2 layers. Mix together the butter, mustard, poppy seed, Worcestershire sauce and onion. Spread mixture over both inside parts of bread. Layer ham and cheese on bottom part of rolls. Cover with top part of bread. Return rolls to foil pans. Place foil over top of rolls. Bake at 375° for 20 minutes. When ready to serve, cut between rolls to make finger sandwiches. Great appetizers.
Heat together, but do not boil, pineapple, orange, lemonade and grapefruit juices. Cool and mix in bananas; freeze. I usually freeze in 1/2 gallon milk cartons. To serve, place in punch bowl and add 6 quarts water and ice or decrease water to 3 quarts and add 2 or 3 liter bottle of 7-Up or lemon lime soda.
Mix Cool Whip, lemonade and Eagle Brand milk for the filling. Pour into pie shells. Put in icebox and chill. When ready to serve, can put cherry pie filling on top.
Mix sugar, squash, oil and eggs. Beat with spoon until well blended. Add flour, soda, salt and cinnamon; mix well. Add nuts and raisins. Bake in a 350° oven for 1 hour in a greased and floured Bundt pan or 2 small loaf pans.
Stir cream cheese until very soft. Then blend 1/2 cup milk. Add instant pudding mix to the other 1 1/2 cups milk and beat for about 1 minute. Do not overmix. Pour into graham cracker crust and chill. Mix the tapioca with thawed berries and sugar. Boil gently for 2 minutes. Allow to cool. Spread over the cheese cake before serving.
Combine the first six ingredients and soak in ice water for 1 hour. Drain. Mix remaining ingredients. Heat until sugar is dissolved. Pour over the first mixture and seal.
Cream salad oil and sugar. Mash bananas and add 2 eggs; beat well. Add dry ingredients. Stir in chopped nuts. Bake in greased loaf pan at 350° for 50 to 60 minutes.
Dip apple slices in lemon juice or Fruit Fresh to prevent browning. Combine all ingredients and heat over low heat until all ingredients are well blended and heated through. (Stir frequently to prevent burning!)
Cook bacon in large saucepan until crisp. Remove to paper towel. Drain off all but one tablespoon drippings; slowly cook onion in drippings until tender, not brown. Add all other ingredients. Bring to boil. Simmer 15 to 20 minutes. Ladle into soup bowls. Garnish with lime slices. Serve with corn chips. Serves 6.
Combine first 5 ingredients. Add mixture to potatoes; mix thoroughly. Transfer to ungreased 8 x 12 baking dish. Sprinkle generously with paprika and parsley flakes. Cover and bake at 350° for 1 1/4 hours. Serves 8 to 10.
In a bowl, combine until smooth. Refrigerate. Yields 1 2/3 cup.
In a large bowl, combine ground beef, sausage, 3 eggs, bread crumbs, chopped onion and peppers. Mix this up really good, using hands is best. Put this in a pan and form it into the shape of a loaf.
Mash avocados. Blend in remaining ingredients. Serve with tostados or other chips.
Stir together broth, vegetables, onion flakes, rosemary and garlic powder in saucepan and bring to boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork and sprinkle with pepper. Serve with chicken. Makes 4 servings.
Mix 1 package yeast and 1/2 cup warm water. Stir until dissolved. Set aside. Pour 2 cups warm water over 1/2 cup Crisco and 1/2 cup sugar. Stir until Crisco has dissolved. Mix yeast water and Crisco water together, then stir in flour to make soft dough. Cover. Let rise. When ready to use, punch down and roll on floured board. Make rolls in any shape you desire. Place on greased baking pan. Brush with melted butter. Allow to rise in a warm place until double in bulk (about 1 hour). Bake in hot oven at 375° until brown.
Slice squash. Steam with onion in pot until tender. Add other ingredients, except oleo and stuffing. Grease a 9 x 13-inch casserole. Layer 1/2 stuffing. Dot evenly with oleo on top. Bake, uncovered, in a 350° oven for 50 to 60 minutes.
With electric	mixer,	whip the cream cheese until fluffy; stir in yogurt, garlic, lemon juice, Worcestershire sauce, tomato sauce, hot pepper sauce and salt. Transfer to serving bowl. Lightly mix in sliced olives. Cover and chill about 2 hours. To serve, offer	vegetables as suggested in amounts suited to your needs. This dip is also good served as a dressing for a crisp green salad with a variety of thinly sliced vegetables.	Extra dip can be stored for several days.
Melt butter in 13 x 9 x 2-inch pan. Sprinkle brown sugar in pan. Drain pineapple. Arrange pineapple and maraschino cherry halves on the sugar mixture. Mix cake mix as directed on label. Pour batter over fruit. Bake at 350° for about 50 minutes. Let stand 5 minutes after removing from oven for topping to begin to set. Then turn upside down on cookie sheet.
In blender, combine the strawberries, lemonade concentrate, banana extract and orange extract. Add the ice cubes; blend until smooth.