HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut finger rolls in half by separating tops from bottoms. Leave all rolls connected. Layer bottom rolls with ham and cheese, then top of rolls in pan. Make mixture of melted butter, soy sauce, onions and mustard. Cut sandwiches and pour mixture over top. Bake at 350° for 15 minutes.
Cut bread in half lengthwise. In small bowl, combine mayonnaise, mustard and horseradish. Spread mayonnaise mixture on both sides of loaf. Arrange slices of cheese, meat, green pepper, tomato, onion and lettuce on bottom half of loaf. Garnish with alfalfa sprouts. Replace top half of loaf. Secure with wooden skewers. Cut diagonally into slices to serve, or wrap and refrigerate until serving time. Makes 8 servings.
Quarter (or smaller) potatoes. Put in pan lined with aluminum foil. Slice stick of margarine over top of potatoes. Chop up onion in potatoes. Sprinkle with onion salt. Cover with aluminum foil. Bake in oven at 450° for 45 minutes or until done.
Combine all. Heat oil in frying pan. Drop mixture by spoonfuls into hot oil. Flatten out to 1/4 thickness. Cook until brown on both sides.
Overlap ham on tortilla. Melt butter in skillet. Place tortilla with meat in skillet. Top with egg, cheese and onion. Cover skillet with lid and cook over medium-low heat 5 minutes or until egg is set. Sprinkle with chili powder and fold in half.
Cream butter and sugar. Add other ingredients and mix well. Bake at 350° for approximately 30 minutes in 3 greased and floured cake pans.
Mix all ingredients and just before serving, add 1 large bottle ginger ale and add ice cubes.
Crumble and combine cornbread and biscuits. Add seasonings, eggs and liquid ingredients. Mix well. Place in a greased long pan. Bake in 350 to 400 degree oven until done (about 45 minutes).
Put sugar, flour and salt in mixing bowl. Add milk, Pet milk, eggs and vanilla. Combine well. Put in ice cream freezer; freeze. Turn until you can't turn the handle. Cover with towels. Let set for 1 hour. Enjoy.
Cheese mixture: Mix together spinach, egg, Ricotta and Mozzarella (save 1/2 cup Mozzarella for top of lasagna). Salt and pepper to taste.
Combine beef, bread crumbs, milk, egg, onion, salt and mustard. Shape to form 24 meatballs. Cook them in butter until lightly browned on all sides. Drain off excess fat. Combine soup, cheese and sage. Arrange meatballs around sides of shallow 1 1/2-quart casserole. Spoon soup mixture into center. Place cooked vegetables over top. Cover with foil. Bake 30 minutes at 350°.
Cook broccoli according to package; drain. In a pot, combine butter, onion, flour and seasoning. Blend in milk gradually. Cook until thick, stirring constantly. Add broccoli and water; cook until heated. Serves 6.
Brown meat and peppers. Drain. Add tomato sauce and kidney beans. Cook 5 minutes. Add 1/4 pound cheese and cook until melted.
Blend in blender 1 minute. Pour into glass pie plate that has been well buttered and floured. Bake at 350° for 40 to 45 minutes.
Cook and crumble sausage in skillet.	Place in 9-inch pie pan. Beat eggs slightly, add pancake mix and milk. Blend with fork. Pour over sausage.	Sprinkle with cheese and bake 20 minutes at	400°. Cut into wedges and serve with syrup. Serves 4.
Melt margarine, chocolate and peanut butter together in heavy-duty saucepan over a slow heat, stirring constantly until it begins to boil. Remove from heat immediately. Stir in cereal. Pour into greased 9 x 13-inch pan. Chill; cut into squares. (Refrigerate in hot weather.) Can be done in microwave.
Cook sliced carrots and drain. Combine all ingredients, except chips. Mix well and pour in a greased casserole dish. Top with chips. Bake at 350° for 30 minutes.
Cook and debone chicken. Cut into chunks. Reserve 1/2 cup of broth and mix with soup and cheese. Mix well. Separate crescent rolls. Place chicken in each roll, dividing evenly and roll up. Butter a casserole dish and spread soup mixture evenly in bottom of dish. Place roll-ups in dish and bake in 350° oven until rolls are golden brown, about 20 to 30 minutes.
Mix with spoon. Put in greased and floured Bundt pan. Bake 55 minutes at 325°.
Mix peanut butter, sugar and eggs. Add chips or chunks. Preheat oven to 350°. Grease pan; spoon out cookie batter. Cook 8 to 10 minutes. Cool 5 minutes. Ready to eat.
Preheat oven to 350°. In a 5-quart Dutch oven, combine beef, undiluted soup, dry soup mix, wine and onion; mix well. Top with potato pieces and carrots, mixing in slightly. Cover and bake 2 hours. Stir in broccoli, cover and bake 15 minutes. Remove cover and bake 15 minutes longer.
Combine and thoroughly mix the first 6 ingredients (shortening, sugars, salt, almond extract, eggs). Stir in nuts and coconut. Sift the flour and soda and add to liquid mixture. Stir in oats. Shape dough into 3/4-inch balls. Roll in green or red sugar. Place on greased sheets. Bake at 350° for 12 minutes to a delicate brown. Makes 10 to 11 dozen.
Melt chocolate morsels and margarine in microwave. Add nuts and marshmallows. Stir well and drop by spoon on cookie sheet. Put in refrigerator and let chill.
Sift sugar and flour together. In separate kettle, combine butter, cocoa and water. Bring to boil. Pour over sugar and flour and mix well. Add buttermilk, eggs, soda and vanilla. Mix well. Pour into greased jelly roll pan (15 x 10-inch). Bake at 400° for 20 minutes.
Cook broccoli until partly tender. Layer baking dish with broccoli and crackers. Place cheese on top to melt, then pour milk over the casserole. Bake at 350° until cheese melts and milk thickens.
Mix well all ingredients, except the crackers. Place in baking dish. Sprinkle cracker crumbs on top. Bake in a 325° to 350° oven for 35 to 40 minutes.
Pour 2 1/2 cups boiling water over rice. Let stand while preparing other ingredients. Brown meat and onion together (drain fat). Add Worcestershire sauce, soy sauce and celery. While browning, add soup and brown sugar to rice mixture. Stir together. Pour into casserole and cover. Bake at 350° for 1 hour and 15 minutes.
Cream butter and shortening until light. Add eggs which have been beaten; combine flour and baking powder. Add to cream mixture. Mix milk alternately; stir in flavoring. Spoon into 10-inch tube pan. Bake at 325° for 1 1/2 hours or until done. Add glaze while in pan.
Drain fruit cocktail about 2 hours before mixing so it will be dry. Mix Cool Whip and mayonnaise together. Put in other ingredients; mix well. Put in fruit cocktail and mix well. Put in refrigerator.
Melt butter; then add other ingredients. Stir in pecans. Spread in a flat pan. Toast at 300° for 25 to 30 minutes until browned. Stir after baking. Dry on a paper towel.
In skillet, brown chops (use 1 tablespoon shortening if needed). Pour off fat. Stir in soup, water and thyme. Add onions, carrots and mushrooms. Cover. Cook over low heat 45 minutes or until tender. Stir now and then. Very good served with rice.
Prepare jello, using only 1 cup hot water. Cool and set (not too thick). Mix with 1 (8 ounce) whipped topping. Line a 10 x 12-inch pan with thin slices of cake. Break remaining half of cake into pieces. Add to jello mixture along with thawed strawberries. Fold in fresh berries. Retain 9 berry slices for decoration. Top with remaining whipped topping and garnish with 9 berry slices. Refrigerate and serve cool. This may also be doubled and layered in a punch bowl for a larger group or individual parfaits. Diced bananas could also be added.
Combine okra, onion, flour, cornmeal, salt and pepper. Beat egg slightly and add to okra mixture. Mix well. Heat cooking oil in skillet (I use safflower oil). Drop okra from a tablespoon in hot oil. Flatten with a pancake turner. Cook about 3 minutes on each side. Drain on paper towels. Serves 6.
Shake flour in one (14 x 20-inch) Reynolds oven bag. Add brown sugar and soy sauce to bag. Squeeze to blend flour in bag. Add pineapple and green pepper to bag. Add chicken to bag. Turn bag until the chicken is coated with sauce; arrange bag in a 13 x 9 x 2-inch baking pan, so that ingredients are arranged evenly. Close bag with tie; cut 6 slits in top of bag. Bake about 45 minutes at 350°. Serve over hot rice.
Combine tuna, mayonnaise, onion, celery and relish; mix well. Top 4 slices bread with one cheese slice. Spread tuna mixture over the cheese and top with remaining bread. Spread each sandwich with a wee bit of soft butter; slice in skillet. Cook on medium heat until lightly browned on both sides.
Beat together oil, 2 cups sugar and 4 eggs. Blend in water, sweet potatoes, 1 cup nuts, vanilla, cinnamon and flour. Beat until smooth. Bake at 350° for 30 minutes, using a long cake pan, 13 x 9 x 2-inch.
Preheat oven to 275°. In a large bowl, combine cereal and pretzel sticks. In a small saucepan, melt margarine over low heat. Add remaining ingredients except nuts, stirring well. Stir into cereal mixture. Add nuts and stir to combine. Transfer mixture to a shallow roasting pan. Bake for 1 hour, stirring every 10 minutes.
Scald 1 cup milk; let cool to lukewarm and add yeast, eggs and sugar. Beat with eggbeater. Take flour, sugar, oleo, nutmeg or lemon and mix like pie crust. Then add to the first mixture (for Christmas, add 1 cup of candied fruit) and mix well. Cover and put into refrigerator overnight. When you are ready to bake it, divide dough into 2 or 3 parts and roll about 1/2-inch thick. Brush surface with melted butter; strew on sugar, cinnamon, raisins and chopped nuts. Roll as jelly roll. Let set in warm place about 1/2 hour. Bake at 350° for 30 to 35 minutes. Frost top with powdered sugar frosting and sprinkle with chopped nuts.
Heat sugar, instant coffee and water until dissolved. Refrigerate overnight. Mix milk and both chocolate and vanilla ice cream, then pour coffee mixture over ice cream. Serve in punch bowl.
Make a mixture of cornstarch and water. Mix until smooth (no lumps). Set aside.
Cook all ingredients for 3 minutes. Knead and put into airtight container when cool.
Place all of the ingredients in a skillet. Simmer for 20 minutes. Pour in casserole. Sprinkle with cheese.
Put all dry ingredients in cake pan and make 3 depressions. First vinegar, second vanilla and third oleo. Pour 2 cups cold water over all and mix well. Bake at 350° for about 1 hour.
Place foil on cookie sheet. Mix all ingredients together and spread on cookie sheet. Bake for 2 hours at 200°. Stir at 1/2 hour intervals.
Cook tortellini according to package directions (omitting salt). Drain. In a medium bowl, toss tortellini with dressing. Cool 10 minutes. Add cucumber, tomato and green onion. Toss gently to coat. Serve at room temperature or cover and refrigerate. Serve over salad greens.
Cream eggs and sugar with butter. Add flour and vanilla. Bake in a loaf pan at 350° until golden brown.
Combine all ingredients, except noodles. Then add half of noodles and toss. Put into sprayed casserole. Top with remainder of noodles and bake at 350° for 30 to 40 minutes.
Boil noodles. Make spaghetti sauce and brown hamburger. Stir cream cheese and eggs until smooth. Add last 4 ingredients. Pour about 1/2 cup spaghetti sauce in bottom of pan. Stuff noodles with cheese mixture. Set in pan. Pour remaining sauce over all the noodles. Bake at 350° for 20 minutes.
In a heavy saucepan over low heat, melt morsels with condensed milk and margarine. Remove from heat. In a large bowl, combine nuts and marshmallows. Stir in chocolate mixture. Spread wax paper to line a 13 x 9-inch pan. Chill 2 hours. Remove paper and cut into squares. Store, loosely covered, at room temperature.
Boil this mixture until a small amount forms a ball when dropped into cold water. Pour over 4 quarts popped corn. When cool enough to handle, butter hands and shape loosely into balls.
Cook and prepare rice. Brown ground beef. Cut each zucchini crosswise in thirds. Cut each third lengthwise into thin slices. Cut green pepper into 1-inch pieces. When beef is browned, add zucchini, green pepper, undiluted beef broth and ginger. Heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until vegetables are tender crisp. Blend cornstarch and soy sauce in cup; add this to simmering beef mixture, stirring constantly, until liquid is thickened. Serve with rice. Contains 350 calories per serving.
Mix baking mix and water until dough forms. Smooth into ball on cloth covered surface dusted with baking mix. Knead 15 times. Roll into rectangle, 15 x 9-inch; spread with mustard. Top with remaining ingredients. Roll up tightly, beginning at 15-inch side. Pinch edge into roll (moisten if necessary). Wrap and refrigerate at least 30 minutes but no longer than 24 hours.
I use Keebler cookie crust pie shell. Mix sugar, cornstarch and water in saucepan. Cook until thickened, stirring constantly. Remove from heat; stir in gelatin. Pour over peaches; mix well. Pour into pie shell and refrigerate until set. When ready to serve, spread topping over all.
Cream oleo and sugar thoroughly. Beat egg yolks until thick. Blend in. Mix fruit and nuts (chopped) with 1 cup flour. Add to mixture. Sift remaining 3 cups flour and baking powder together. Add in. Beat egg whites until stiff. Fold into mixture along with the lemon extract. Pour into greased and floured tube pan. Cover with foil. Refrigerate overnight. Bake in 250° oven on top rack with pan of water underneath for first 30 minutes, then remove water and continue baking until tests done.
Stir together in a large bowl the flour, yeast, sugar and salt. Mix together the warm water and oil. Add to flour-yeast mixture and beat well with electric beater. Stir in 1 1/2 to 2 cups of flour. Knead in 1/2 to 1 cup of flour. Let rise 1 hour in oiled bowl. Punch down. Shape into 2 loaves. Let rise 1/2 hour. Sprinkle cornmeal on pan and place bread into it. After it rises, make slits. Brush with beaten egg. Sprinkle with sesame seed. Bake 30 minutes in a 375° oven.
Beat egg yolks, cornstarch, sugar and salt. Add corn, milk and butter. Fold in stiffly beaten egg whites. Pour into a 1 1/2-quart buttered casserole. Set dish in a pan of hot water. Bake approximately 1 1/2 hours at 350°.
Blanch peaches or pears to get skins off. Let stand in solution of 1 gallon water, vinegar and salt for 20 minutes. Mix honey and 4 cups water. Bring to boil and cook for short time until good and hot. Place drained fruit in sterilized jars; add syrup. Put lids on; process in hot water bath for pints 25 minutes or for quarts 30 minutes.
Pour 1 cup boiling water over lime jello and mix. Add lemon juice. Line bottom of pan with pineapple. Place maraschino cherries in centers of pineapple. Pour in lime jello mixture. Let set until firm. Pour 1 cup boiling water over lemon jello and mix. Mix salad dressing with cream cheese and add to slightly congealed lemon jello mixture and beat. Pour mixture on lime jello. When it begins to congeal, pour 1 cup boiling water over strawberry jello. Mix and add 1 cup cold water. Add sliced bananas and when slightly set, pour next to center lemon mixture. Chill until firm.
Cook first 5 ingredients until tender. Add milk, margarine and salt. Cook 15 minutes. Mash potatoes for a creamier soup. Ready to serve.
In skillet, brown hamburger. Add taco mix and tomato sauce. Simmer. In another skillet, put 1 tablespoon oil. Add rice. Just heat, don't brown the rice. Add water. Simmer until water absorbs into the rice. Mix meat and rice. Makes 8 cups of Spanish rice.
Combine and pour over meat. Bake at 350° until done; shred meat. Serve with mashed potatoes, rice or over a bed of noodles.
Brown and drain the meat. Add the remaining ingredients. Stir and simmer, uncovered, for 20 to 30 minutes. This is now ready to build your tacos. This will also freeze very well.
Combine the first 3 ingredients. Sift together the flour, powdered milk and salt. Mix the sugar, shortening, egg and water well in a bowl. Add the flour mixture. Stir in about 2/3 of the gumdrop mixture. Spread batter in a 9 x 13-inch pan. Sprinkle rest of mixture over batter. Bake 30 minutes at 350°.
Layer first 5 ingredients. Mix next 2 ingredients. Ice top of salad. Sprinkle on thin layer of Parmesan cheese. Refrigerate overnight. Toss well before serving. May top with egg slices, salad toppings, or bacon right before serving.
Cook pasta in boiling water in a saucepan for 9 minutes; salt may be added if desired. Drain immediately. Cook spinach according to package directions; drain. Add Ricotta cheese, egg and 2 tablespoons Parmesan cheese to spinach; mix well. Spoon into shells. Spread half the spaghetti sauce in two 2-quart baking dishes. Arrange filled shells in prepared dishes. Pour remaining sauce on shells. Sprinkle with shredded Mozzarella cheese and remaining Parmesan cheese. Bake at 350° for 15 to 20 minutes. Serves 6.
In small bowl, pour warm water, sugar and yeast. Do not stir, but make sure each particle of yeast gets wet. Wait 10 minutes until yeast is thick and foamy. While waiting, in large bowl, mix milk, salt, egg, cheese, potatoes, 1 cup flour and shortening. Add yeast mixture and remaining flour, one cup at a time, until dough is easy to handle.
Let milk cool to lukewarm and add yeast. Stir with plastic spoon until dissolved. Cream shortening and 2 tablespoons sugar. Add eggs. Add milk mixture, salt and flour. Mix. Let rise in a warm place until doubled in bulk. Punch down. Pinch off pieces and roll in walnut size balls. Dip in melted butter and roll in cinnamon and sugar mix. Layer balls in a greased 10-inch tube pan. Let rise about 1 hour. Bake at 350° for 35 to 40 minutes. Turn onto tray. Decorate with maraschino cherries and pecan halves. (May freeze and reheat at a later date.)
Saute onion in margarine over medium heat. Add meat and cook until brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup. Simmer, uncovered, 10 minutes. Stir in sour cream. Heat thoroughly, but do not boil. Sprinkle parsley. Serve over hot cooked noodles. Serves 4.
Combine the first 7 ingredients and stir well. Place the chicken pieces in baking dish and pour sauce over. Cover and bake at 350° for 40 minutes. Turn chicken and sprinkle with sesame seed. Cook 10 minutes longer, uncovered, or until done.
Melt butter and chocolate in double boiler. Stir until blended. Mix hot milk with sugar; blend into chocolate mixture and beat until smooth. Stir vanilla and salt into chocolate mixture. Beat until smooth and thickened, about 5 minutes. Makes enough frosting for filling and topping a 9-inch double layer cake.
Combine all ingredients with mixer. Pour into greased tube pan. Bake 1 hour at 350°. Pour on glaze when cake has cooled.
Cook cauliflower in boiling salted water until done but not too soft. Drain and place in a baking dish. Melt butter; add flour and stir until blended. Add milk and continue stirring. Add seasonings, green onions and pimento. Pour over cauliflower. Top with bread crumbs and cheese. Bake at 375 degrees for about 20 minutes. Serves 4 to 6.
Mix 3 cans of soup thoroughly. Put chicken in bottom of casserole dish. Pour 3 combined soups over chicken. Melt margarine and stir into dressing mix and finish moistening with chicken broth. Spoon over the top of chicken and bake at 350° for 45 minutes or until top is golden brown.
Mix together first five ingredients. Sift together next four ingredients. Add to first mixture, then add pie filling and mix well. Bake in loaf pans 40 to 45 minutes at 350°.
After mixing dough, spread about 1/3 of the dough over a plate and scrape small chunks of dough into boiling salt water. When dough rises to the top, let boil for about 3 minutes, drain and rinse. Continue until all the dough is used up.
Combine all ingredients. Serve in hollowed loaf of bread, surrounded by small bread squares for dipping.
Cut oleo into the flour. Add milk and knead lightly. Roll out on a floured board. Makes 2 (9-inch) crusts. Batch can be or tripled easily.
Add water to raisins and boil 5 minutes. Stir in the soda and let cool. Cream shortening, sugar and eggs. Add raisins. Sift other ingredients; add to creamed mixture. Drop by teaspoon on baking sheet. Bake at 350° for 10 to 12 minutes.
Heat soup, water and soup mix until smooth and well mixed. Line a 13 x 9 x	2-inch pan with heavy-duty foil and add meat and soup mixture.	Bake in a 350° oven until tender. If too dry, add a small amount of hot water.
Place apples in greased shallow baking dish or pan, about 1 1/2-quart capacity. Blend flour with sugar, baking powder, salt and cinnamon. Add egg and mix with fork until crumbly. Sprinkle over apples. Pour melted butter over top. Bake at 350° for 30 to 40 minutes.
Turn Sour Bread Starter into large mixing bowl and stir in the 2 cups water slowly until well blended. Blend in 1 cup of rye flour and stir well. Cover lightly and let stand in a warm place (about 85°) for 20 to 40 hours, depending on sourness. Dissolve the yeast in 1/4 cup warm water, then stir into the soured mixture. Add salt and very gradually beat in the remaining rye flour. Add the white flour, a little at a time, beating well after each addition. When stiff dough is formed, let it rest in the bowl for about 10 to 15 minutes, then turn the dough out on a lightly floured board and knead until smooth. Place the dough in a lightly greased bowl, turning to grease the top. Cover and let rise in a warm place until doubled in bulk, about 1 to 1 1/2 hours. Turn the dough out onto a lightly floured board and divide it into 2 parts after reserving about 1/2 cup of the dough. Store in covered container in the refrigerator for next baking. Grease and flour pan; let rise again (very little) and bake at 375° for 1 hour.
In a shallow bowl, combine first 5 ingredients. Place butter in another bowl. Dip chicken in butter, then into cereal mixture. Place in a greased 11x7 baking pan. Drizzle with remaining butter. Bake uncovered at 400 degrees for 20-25 minutes or until juices run clear.
Brown ground beef, green pepper and onion; drain. Stir in pepper, tomato sauce and catsup. Alternate layers of meat mixture and cheese in a 2-quart casserole dish. Arrange biscuits around edge of casserole. Bake at 400° for 20 to 25 minutes.
Cook onions and green peppers slowly in oleo until onions are done. Add hamburger and saute until the mixture falls apart. Add tomatoes, rice and seasonings. Arrange in casserole. Cover and bake in a 375° oven for 45 minutes or until done. Serves 8.
Heat soup to boiling. Stir in gelatine until dissolved. Cool. Add mayonnaise and cream cheese; blend until smooth. Add remaining ingredients. Spoon into 8 x 10-inch oiled mold. Refrigerate for several hours or overnight.
Mix sugar and eggs. Add milk and vanilla. Put 1/2 of coconut in bottom of unbaked pie shell. Pour in sugar and egg mixture. Top with remaining coconut. Bake at 300° until done.
Brush pie crust with some egg white. Bake at 375° for 4 minutes. Cool. Spoon pie filling into pie crust.
Place sliced potatoes in bottom of casserole dish. Saute onion in butter. Add flour, salt and pepper. Cook over low heat stirring constantly until bubbly. Remove from heat. Add milk and 1 1/2 cups cheese. Heat to boiling; stir constantly for 1 minute. Pour over potatoes. Cook uncovered for 1 hour at 375°. Mix remaining cheese and bread crumbs, sprinkle on top. Bake 15 to 20 minutes more.
Combine potatoes, eggs, pickles, onions and salt. Mix with mustard and mayonnaise. Chill thoroughly and serve on lettuce. Garnish with deviled eggs and tomatoes and top with mayonnaise. Serves 6.
Drain oranges; mix juice, water, raisins and spices in saucepan. Bring to boil. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat; let stand 5 minutes. Spread in shallow pan; freeze 10 minutes to quickly cool rice. Toss with remaining ingredients. Makes 5 cups or 8 servings.
Soften cream cheese and 1 stick margarine to room temperature. Blend cream cheese and margarine with 1 cup of plain flour, then divide into 24 balls and place in miniature muffin pans. Flatten balls out to fit tins.
Place chicken in shallow baking dish. Bake for 40 minutes. Mix ingredients. Brush both sides with sauce. Bake 30 minutes longer or until tender in 350° oven.