HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook onion and bell pepper in small amount of oil until onion is clear, then mix all ingredients together (reserve 1 cup stuffing crumbs and enough cheese for top). Pour into casserole dish. Put cheese on first and top with crumbs. Bake at 350° for 20 to 30 minutes.
Blend Crisco and sugar together. Add eggs and beat very well. Add bananas, soda and water mixture, vanilla and lemon juice. Add all dry ingredients, which have been sifted together. Add nuts. Bake slowly for about 1 hour in a Bundt pan.
Shred potatoes and drop into deep fryer until crispy. Let them drain on paper towels to soak up oil.
Lightly grease 15 1/2 x 1 1/2 x 1-inch jelly roll pan. Line bottom with waxed paper and grease again; set aside.
Spray a cold large skillet with nonstick coating. Heat skillet over medium-high heat. In a hot skillet, stir-fry carrot, onion and celery for 2 minutes. Remove from heat.
Combine all but vanilla in saucepan and let stand 5 minutes. Heat to boiling, stirring often. Remove from heat and stir in vanilla. Let cool, then cover and refrigerate until chilled and firm. Makes 6 servings. Contains 109 calories each and .2 g. fat.
Beat the egg yolks. Add all the ingredients, except the egg whites, beating well. Beat the egg whites and fold into the first mixture. Bake in a 350° oven for 15 minutes. Turn oven a little lower and bake until light brown.
Stir together the oatmeal and boiling water and let sit for 10 minutes. Reserve 1/2 of the chocolate chips for the top of the cake. Add the rest of the chips and all of the remaining ingredients to the oatmeal mixture. Mix well. Pour mixture in a 9 x 13-inch greased pan. Spread 1/2 of the chocolate chips on top of cake. Bake at 350° until done, or approximately 35 minutes.
Whisk the first 5 ingredients together in bowl until well beaten. Soak bread in milk mixture on both sides. Fry in nonstick pan or griddle until lightly browned on both sides, but still moist inside. Serve with maple syrup, orange marmalade or powdered sugar.
Beat shortening, sugar, pumpkin and egg in mixer until creamy. Mix together remaining ingredients. Add dry ingredients to sugar mixture; mix well. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Wash and rinse beans carefully, selecting out damaged beans (chipped or broken). Soak beans two hours before cooking. (Do not drain this water which may become discolored, use it for cooking the beans.) Poke green pepper with a fork and roast lightly over flame or heat, enough to peel off its skin. Remove its seeds and discard.
Preheat oven to 250°. Melt margarine in oven in large pan (bottom of roaster works great!). Stir in salt and Worcestershire sauce. Add all other ingredients. Mix until coated. Bake 1 hour, stirring every 15 minutes.
Drain green beans. Heat mushroom soup in large pan; add beans and onions. Simmer until well heated. Add sherry; serve topped with almonds. Yields 24 servings.
Cream peanut butter, sugar and brown sugar. Add egg and vanilla. Add remaining ingredients. Form into small balls. Place balls in greased tart pans. Bake at 375° for 8 to 10 minutes. Remove from oven. Push miniature Reese's cup in cookie. Let cool slightly. Remove from pans.
Clean 'possum and cook in salted water until tender. Meanwhile, bake potatoes until soft. Peel and quarter them lengthwise. Place cooked 'possum and potatoes in baking dish. Dot with butter. Bake in a 400° oven until brown.
Pare, core and slice apples. Combine sugar, cinnamon, cloves and lemon juice. Mix into apples. Turn into 8x8 baking dish or 6 cup casserole.
Brown hamburg. Slice peppers and onions. Microwave to soften. Slice mushrooms and minced garlic.
Spread pie filling in a greased 2-quart rectangular glass pan. Spread chocolate chips over top. Spread cake mix evenly over chips. Slice butter lengthwise in four pieces and spread evenly over dry batter. Bake for 1 hour in a 350° oven.
Sift together flour, baking soda, baking powder and salt in first bowl. Cream together in large, second bowl, the margarine and sugar, then add beaten eggs. Then add mashed bananas. Add dry ingredients and mix well. Then add walnuts. Bake in loaf pan at 350° for 60 to 70 minutes. Makes 1 loaf.
Blend all ingredients (except coconut) in blender, covered, at low speed for 2 minutes. Pour into greased and floured 9 or 10-inch pie plate (glass preferred) or two (8-inch) plates for 2 pies (increase baking time by 20 minutes or so if metal pans are used). Sprinkle coconut on top, pat down with back of large spoon and let stand 5 minutes. Bake 40 minutes at 350° until knife inserted in center comes out clean. Makes its own crust. Serves 6 to 8.
Cut all vegetables in small pieces or grind. Soak in 1/2 gallon water and 3/4 cup salt for 1 hour. After soaking, drain well and dry on towel. Combine sugar, vinegar, mustard seed and celery seed in saucepan; let come to a boil. Add vegetables; let come to a boil. Pack in glass jars and seal.
Combine ground beef, bread crumbs, milk, onion, egg and salt. Mix lightly but thoroughly. Press meat mixture evenly over bottom of 12-inch pizza pan. Form 1/2-inch rim around edge. Spread pizza sauce over meat mixture. Sprinkle cheeses and choice of pizza toppers over sauce. Bake at 350° for 25 to 30 minutes. Drain off excess fat. Cut into wedges to serve. Yields one 12-inch pizza.
In a large bowl, combine the first seven ingredients. Add salmon; toss lightly. In a small bowl, combine the mayonnaise, lemon juice, salt, garlic salt and lemon-pepper seasoning; mix well. Pour over the salad and stir gently. Cover and refrigerate for 1 hour. Yield: 8 servings.
Grate cheese very fine. Cream cheese with butter; add flour, paprika and salt. Mix thoroughly. Roll dough on floured surface to 1/4-inch thickness. Cut in strips about 1/2-inch wide and 4 inches long or may be pressed through a pastry tube. Place on ungreased cookie sheet and bake at 350° for 8 to 10 minutes. Do not brown. Makes about 7 dozen sticks.
Put one layer of cake in the bottom of the bowl. Cover with vanilla pudding. Place strawberries on top with juice. Add a sprinkle of almonds. Follow with a second cake layer, pudding and strawberries. Top with whipped topping; decorate with strawberries and almonds.
Grind peppers and onions. Cover with boiling water. Let stand 10 minutes; drain. Then heat liquid to a good, hard boil. Boil for 5 minutes. Pack in sterile jars.
Mix on medium heat until thick. Take off heat and let cool. Line bottom of 8-inch pie pan with whole vanilla wafers. Spoon in a layer of vanilla ice cream; spoon a layer of fudge sauce. Repeat ice cream and chocolate until out of sauce. Place in freezer. Keep frozen until ready to serve.
Put meat in pan, cover with water (on medium heat). Bring to simmer mash with potato masher until very fine. Add paprika, chili powder, cumin and salt. Simmer 1/2 hour to 45 minutes.
Beat with rotary beater in a medium bowl until smooth the first three ingredients. Then fold in 1/2 cup of cranberry sauce. Drizzle a small amount of batter from a teaspoon onto hot griddle to make funny eyes, nose and mouth. When they puff up, pour about 1/4 cup of butter over them. Turn when bubbles appear. Bake other side until golden brown.
Brown meat and onion. Add chili powder and garlic salt. Layer pan with Doritos, beans and meat. Mix soup and Ro-Tel tomatoes and pour over top. Cover with shredded cheese. Bake at 350° for 30 minutes.
Cook celery in margarine for a few minutes. Stir in flour and blend thoroughly. Stir in broth and milk and cook until smooth and thick. Season to taste with salt. Add chicken and heat thoroughly. Serve over rice.
Cook eggs, sugar and orange juice over low heat, stirring constantly until mixture thickens, about 10 minutes. Remove from heat. Stir in orange peel and cool. Prepare topping mix as directed on package except substitute skim milk for the milk. Fold orange mixture into topping. Refrigerate 1 hour before serving. Refrigerate any leftover topping. Serve 2 tablespoons orange topping per slice of Orange Sponge Cake.
In a mixing bowl, cream sugar and butter well with the zest added at the end. Slowly add eggs two by two, then add in the fresh squeezed juice. Then add in flavoring. Mix in flour and baking powder until incorporated. To finish, place in baking pan and bake at 300° for 15 minutes. Makes 30 mini pound cakes.
Cream the shortening and sugar. Add beaten eggs, then molasses, then milk. Sift dry ingredients together and gradually add to first mixture. Add floured raisins last. Drop from teaspoon on greased cookie sheet and bake in slow oven (325° to 350°) for 10 to 12 minutes. Makes 12 dozen cookies.
"A careful observance of these little occurrences... lies within the province, and indeed should be considered among the highest duties, of every housekeeper."
Combine flour, sage and thyme; coat chicken lightly. In skillet over medium-high heat, melt margarine. Cook chicken 10 minutes or until browned on both sides; push chicken to one side. Stir in soup and water, stirring to loosen browned bits. Reduce heat to low, cover and simmer 5 minutes, or until chicken is fork-tender. Serve over rice.
Trim separable fat from veal steak. Cut veal into 4 pieces; pound to 1/8-inch thickness. Spray a cold 12-inch skillet with nonstick coating. Preheat skillet over medium heat. Cook veal in hot skillet for 2 to 3 minutes or until no longer pink, turning once. Remove from skillet; cover with foil to keep warm.
Mix Jell-O according to package directions. Chill until slightly set. Stir in Cool Whip, celery, pineapple and chopped pecans. Refrigerate.
Preheat oven to 350°. Core and dice apples. In a large bowl of mixer, beat together eggs, sugar, oil and vanilla. In bowl, sift together flour, soda, cinnamon and salt. Combine egg and flour mixtures. Stir in apples and nuts. Batter will be thick. Pour into a 9 x 13-inch greased pan and bake for 50 to 60 minutes.
Preheat oven to 375°. In a large mixing bowl, blend oil and sugars. Add egg and vanilla; mix well. In another bowl, combine flour, soda, salt and oats and add them to the mixture. Add optional ingredients if desired. Shape into small balls and flatten onto greased cookie sheets. Bake 15 minutes.
Grate potatoes and small onion fine. Saute large onion in fat. Add eggs and remaining ingredients. Pour into 2-quart Pyrex casserole. Bake at 375° until brown and crusty on top, about 1 1/2 hours. Serves 10.
Saute onion in butter. In a separate bowl, mix bread crumbs, diced Mozzarella, lemon juice and clams with juice. Add garlic, parsley and oregano to onion while cooking. Mix and cook 3 to 4 minutes. Pour onion into bowl with clams. Cook in casserole 20 to 25 minutes at 350°. When brown on top, it's finished.
Mix all ingredients well. Divide into 4 parts. Grill on medium heat until done. Butter 4 buns and place on grill for 1 minute. Top with lettuce, tomato, red onion and bacon. Enjoy!
Bake cake as directed on box in a 13 x 9 x 2-inch pan. Mix sugar with pineapple, undrained. Heat until sugar is dissolved. Pour over cake while hot. Cook pudding as directed. Pour over cake. Cool; spread with Cool Whip, then top with coconut. Must refrigerate overnight. Have all ingredients at room temperature before making cake.
Place ham in greased casserole. Spoon cranberry sauce evenly over ham. Sprinkle with brown sugar and cloves. Bake, covered, at 300° for 1 hour. Serves 4.
Cook grits in boiling water and salt. Cool slightly. Add egg yolks, one at a time, and beat well after each addition. Melt oleo; add flour and mustard to it, then add this mixture to warm grits. Add 2 cups grated cheese; stir. Fold in stiffly beaten egg whites. Put in greased 9 x 13-inch glass baking dish and cover with the remaining cheese. Bake 30 to 40 minutes in a 350° oven.
Preheat oven to 350°. Grease 3-quart dish; set aside. Bring water and salt to a boil in large saucepan. Slowly stir in grits. Cook 4 to 5 minutes; stir occasionally. Remove from heat. Stir small amount grits mix into eggs. Return all to saucepan. Add sausage, 1 cup cheese, milk and water; blend well. Pour into prepared baking dish. Sprinkle with remaining 1/2 cup cheese. Bake 1 hour or until cheese is golden brown. Let cool 10 minutes. Yield: 6 to 8 servings.
Brown onion in drippings. Add meat and brown, tossing to keep it separated. Add salt. Stir in spaghetti. Combine soup, grated cheese and pickle relish. Heat until cheese is melted, then stir into meat mixture.
Mix lime Jell-O in boiling water. Mix in cream cheese and beat with hand mixer. Add pineapple with juice, 7-Up and vanilla. Pour into a large mold. Allow to set until firm and serve.
Brown garlic and green pepper in oil. Add tomatoes, sauce and spices; cook 45 to 60 minutes. Brown hamburger, add to first mixture, then cook another 15 to 20 minutes. Cook noodles as directed (glob of oil in water keeps noodles from sticking). Rotate in casserole dish: sauce mix, noodles, sauce, noodles, cheeses, sauce, noodles, cheeses; finish with cheese. Bake 15 to 20 minutes until cheese melts.
Prepare jello according to package directions and refrigerate until syrupy. Whip and add Cool Whip and strawberries, including liquid. Tear cake into bite-sized pieces and place half in the bottom of a casserole dish. Pour half the strawberry mixture over the cake; repeat layers. Refrigerate.
Mix together. Add dressing, garnish and refrigerate. Best if refrigerated for 6 hours before serving.
Mix and keep refrigerated until time to serve or in the freezer if you want it real icy. Add 1 quart of ginger ale at serving time.
Blend all ingredients. Pour into greased quiche dish. Bake at 325° for 45 minutes. Cool 10 minutes.
Heat oil in extra deep, 12 inch nonstick skillet on med-low. Peel and finely chop onion adding to skillet as you chop. Seed and finely chop pepper, adding as you chop. Raise heat to med-hi and cook 5 minutes or until onion is tender.
Prepare rotini according to package directions; drain. In large bowl, combine rotini and next seven ingredients. In small bowl, whisk together next five ingredients. Pour dressing over pasta mixture; toss to coat. Cover and chill. Just before serving, add olives and toss gently. Refrigerate leftovers. Makes 10 to 12 servings.
Brown the beef; drain. Mix all ingredients together. Simmer for 30 minutes. Can also be cooked in a crock-pot, low 10 to 12 hours, high 5 to 6 hours.
Wash squash thoroughly and place in a large saucepan. Cover with water and bring to a boil. Reduce heat and simmer 6 minutes. Drain and cool slightly. Trim off stems and cut squash in half lengthwise; gently scoop out pulp, leaving a firm shell. Drain and chop pulp; combine pulp and remaining ingredients. Place squash shells in a 13 x 9 x 2-inch baking dish; spoon vegetable mixture into shells. Bake at 400° for 20 minutes.
In large bowl, chop lettuce. Add grated Parmesan cheese and toasted sesame seed. Pour Seasons Italian dressing on top and lightly mix. Chill.
Peel and dice eggplant. Cook in water until tender; drain. Mash eggplant with potato masher and add salt and black pepper.
Crumble cake into a 9X13 inch dish. In a medium bowl, cream sugar and cream cheese until light and fluffy. Fold in whipped topping. Mash cake down with your hands and spread cream cheese mixture over cake. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until ready to serve.
Prepare spaghetti according to package directions; drain. In a large skillet, brown ground beef; drain. Set beef aside.
Combine sugar, flour, corn meal and salt. Add butter, lemon juice, lemon rind and milk; mix well. Add eggs, one at a time, beating well after each addition. Pour into pie shell. Bake at 350° for 50 minutes. Yield: 1 (9-inch) pie.
Cook chicken breasts and cut in large pieces. Cook broccoli according to directions and drain. Put this in bottom of large baking dish. Place chicken chunks on top. Sprinkle salt and pepper to taste. Mix can of cream of chicken soup, mayonnaise and lemon juice. Pour over chicken and broccoli. Top with grated cheese and 1/4 cup bread chunks. Dot with margarine. Bake 35 to 40 minutes at 350°.
Cut bacon slices in half; wrap around pineapple chunks or water chestnuts. Broil long enough to get fat out, but not crisp. Broil far from broiler flame. Watch closely and turn. Pour off fat. Combine rest of ingredients and pour over wrap arounds. Bake at 300° with sauce on for about 30 minutes.
Brown beef; drain. Stir in flour, salt, pepper and garlic. Add mushrooms and mushroom soup and bring to boil. Stir in sour cream and heat thoroughly but avoid burning. Serve over wide egg noodles.
Brown meat and drain. Add spaghetti sauce, water and salt. Bring to a boil. In a 2-quart baking dish, layer the hot sauce, lasagna noodles, cottage cheese and Mozzarella cheese. Repeat layers ending with sauce. Garnish with Parmesan cheese. Cover tightly with foil. Bake at 375° for 1 hour. Let stand about 10 minutes. Makes 6 servings.
Enough warm water or milk to make a soft dough. Mix ingredients and knead the resulting dough for about 10 minutes (while oil is heating to a smoking hot). Hand pat into thin, flat circles the size of a pancake. Keep submerged in deep hot oil until brown. Serve at once. Add honey, if desired.
Scald 2 cups milk. Remove from heat and add 1 cup shortening and 1 cup sugar. Let cool. Dissolve 1 package yeast in 1 cup warm water. Add to milk mixture when cool. To this add enough flour to make soft batter. Let rise until double, then add 2 cups flour, 1 1/2 heaping teaspoon salt, 1/2 teaspoon baking powder and a scant 1/2 teaspoon soda. Mix well and refrigerate in large covered container. Make rolls as needed. Will keep in refrigerator approximately 2 weeks or make out and freeze. Makes approximately 42 rolls.
Mix sugar, cornstarch and salt in pan. Gradually stir in milk. Cook on medium heat, stirring constantly. Boil 1 minute. Stir 1/2 of hot mixture in egg yolks. Blend all. Boil 1 minute longer. Blend in butter, vanilla and coconut. Pour in cooled pie crust. Top with meringue or Cool Whip.
You will need a new flowerpot (8 x 10-inch), silk flowers and candy gummy worms
Crush SnackWell's graham snacks with a rolling pin on waxed paper. In a large bowl, blend graham crackers, sugar, Nestle Quik and liquid Butter Buds. Press this mixture into a deep dish pie pan that has been sprayed with nonfat vegetable cooking spray. Pour softened frozen yogurt into the crust. Place in freezer for at least 1 hour. Once the yogurt has hardened, you may spread the fudge topping on top of it. Place the pie back in the freezer for 30 minutes.
Prepare rice according to directions on box, adding minced onion to boiling water. Fluff rice with a fork and spread in a 1 1/2-quart utility dish. Defrost peas and drain. Sprinkle peas and green pepper over rice. Cover with turkey. (You may break turkey into small pieces or leave in slices. Chicken can be used.) Mix soup with milk and pour over turkey. Combine crumbs with butter and sprinkle on top of casserole. Cover dish with plastic film and cook in microwave oven for 12 minutes, turning dish every 3 minutes. Let stand, covered, 5 minutes before serving.
Preheat oven to 350°F. Grease 9 x 5 x 3-inch pan. Line the bottom with greased wax paper. Whip eggs in a large bowl. Stir in pineapple, ketchup, brown sugar, mustard, salt, garlic, and pepper. Stir in bread crumbs, onion, and half the meat until thoroughly blended. Work in remaining meat and press into pan. Lay a sheet of tin foil loosely over meat and bake for 1 hour. Uncover and drain off fat, continue baking uncovered for 30 - 40 min.
Stir together thoroughly flour, soda, cream of tartar and salt. Cream the oleo, shortening, white sugar and powdered sugar together. Add dry ingredients slowly to creamed ingredients. Add egg, vanilla and almond. Make into small balls. Press down with a buttered glass (take one with a decorative pattern on bottom). Dip glass into sugar before pressing down onto cookie.
In skillet, brown ground beef; drain off drippings. Add onions, salt, pepper and sage; cook thoroughly. In small bowl, mix hot sauce, tomato sauce and tomato paste with 1 cup water. Add half of sauce mixture to ground beef; cook slowly. Add rice. Cut out (from the top) bell pepper and wash thoroughly. With a spoon, stuff green pepper with mixture, letting overflow just a little. Bake at 350° in oven for 30 minutes. Serves 6.
Mix together all ingredients. Crumble crackers or cornflakes on top. Bake at 350° for 1 hour.
Combine all ingredients in large punch bowl or two large pitchers. Makes 20 servings.
Mix ingredients and chill. Serve with crackers or sandwich bread (may be toast) on lettuce.
In a large bowl, mix the egg and grated potatoes. Add flour and baking powder. Drop by spoonful into hot cooking oil in a frying pan. Brown on both sides. Drain on a paper towel. Serve with applesauce or sour cream.
Prepare icing first and refrigerate while baking cake. Mix Cool Whip and instant pudding and then add crushed pineapple and juice. Refrigerate.
In large pan, combine sugar, flour and milk. Cook and stir until thick. Stir 1 cup of batter into eggs; return all to pan. Cook and stir 2 more minutes. Cover and chill 1/2 hour. Stir in cream, pie filling, vanilla and cinnamon. Put in 4 or	5 quart ice cream freezer and follow directions on freezer for making ice cream.
Mix the first 5 ingredients very well and grind again. Soften the mixture by adding 2 or 3 tablespoons ice water and kneading it well. Let rest in the refrigerator.
Sift together flour, baking soda, cloves, ginger, salt and cinnamon. Set aside. Melt shortening over water and cool. Add sugar, molasses and egg. Beat well. Add dry ingredients and mix. Chill. Roll into balls. Roll in sugar. Do not flatten. Bake at 375° for 8 to 10 minutes.
Fry bacon in bottom of 10-quart pot. Add fish, potatoes, and onions in alternating layers. Add tomato paste and sausage if desired. Add seasonings. Cover with water and cook 45 minutes or until tender. Serve with cornbread or loaf bread.
Drain fish into measuring cup. Flake fish in a bowl. Add egg and mix with fork. Add flour and mix again. Add pepper. Use 1/4 cup liquid and mix with baking powder. Let foam until it reaches 3/4 cup mark. Mix into fish mixture. Drop by heaping teaspoonfuls into hot oil. Turn once.
Place the potatoes in a boiler. Add the ground beef, butter beans, okra and onion. Add enough water to cover good. Add the rice and mix all ingredients. Cook over low heat until tender, then add the tomatoes. Cook until well done.
Combine all ingredients and mix well. Serve with cream cheese and Ritz crackers. The sauce can be put on top of a block of cream cheese. Sauce is also good with meat and can be used on bread instead of mayonnaise. Sauce can be refrigerated up to several months. You can also substitute peach preserves or use 12 ounces of preserves instead of 18 ounces.
Put nuts and dates through a food chopper (using coarse side). Mix nuts and dates with 1 1/2 cups of coconut, sugar and eggs. Shape mixture into rolls about 3/4-inch thick and 2-inches long. Roll logs into remaining 1/2 cup of coconut. Place on greased cookie sheet and bake 10 to 12 minutes at 350° until lightly brown.
Mix potatoes, soup, sour cream, Cheddar cheese and salt. Spread into a greased 13 x 9-inch dish. Dot with butter and sprinkle with Parmesan. Bake, uncovered, for 1 hour at 350°. (Let potatoes thaw before baking.)
Combine corn meal, flour and salt. Add egg, oil and milk. Coat each dog with flour and insert onto wooden skewer. Dip into corn meal mix and coat all sides. Fry a few at a time in deep fat 375 F until golden brown.
Cream sugar and shortening; add egg and vanilla, then dry ingredients, then coconut, nuts and oatmeal. Bake at 350° for 10 minutes.
In medium glass bowl, combine sugars, corn syrup and water; heat 7 to 9 minutes on High until mixture reads 238° (soft ball stage) when tested with a candy thermometer. Important: Do not use candy thermometer in dish while operating the microwave oven. Stir in pecans, butter and vanilla. Let stand 2 minutes. Drop by tablespoonful onto well-greased wax paper lined cookie sheet; chill until set. Yields about 1 1/2 dozen.
Preheat oven to 325°. Grease and flour a 10-inch tube pan. Cream butter and sugar in a mixer bowl at high speed until light and fluffy. Blend in eggs, 1 at a time. Blend in sour cream.