HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season the chicken lightly with salt and pepper. Place the chicken in a large bowl and add the flour. Toss together and pat off excess flour. Heat a large frying pan and add half the olive oil. Brown the chicken on both sides and remove to a roasting pan, leaving the oil in the frying pan.
Grease and flour Bundt pan. Mix all ingredients, except nuts and chips. Mix well. Add nuts and chips. Pour into Bundt pan. Place on lowest rack of oven at 350°. Bake for 60 minutes. Test for doneness.
Dissolve yeast in 1/2 cup warm water. Into a bowl, put 2 cups warm water, sugar, salt, shortening and dissolved yeast. Add 3 cups flour and beat well. Gradually add remaining flour to form a smooth soft dough. Knead dough on a lightly floured board about 10 minutes. Place in a greased bowl. Cover and let rise to double in bulk. Punch down. Turn out on board and divide in half (for smaller loaves, divide into the number of loaves you plan to bake) and let rest 15 minutes. Shape into loaves. Place in greased loaf pans. Cover with damp towel and let rise to double in bulk. Bake in preheated oven at 350° for 35 to 40 minutes.
Mix flour, granulated sugar, soda, baking powder and 1/4 teaspoon salt. Add brown sugar, butter, egg, yogurt and vanilla; beat well. Stir in oats; chill. Drop from teaspoon onto greased cookie sheet. Bake in 375° oven for about 8 minutes. Makes 48 cookies.
Heat oven to 350°. Use deep 1 1/2 quart casserole. Mix soup and soy sauce until smooth. Add green beans, 1/2 of onions, and pepper. Mix well. Bake 20 minutes. Sprinkle remaining onions over beans and bake 5 minutes longer or until onions are crisp.
Spread cookie dough into bottom of a 12-inch pizza pan. Cook 8 to 10 minutes at 350° or until slightly browned. Cool. Mix cream cheese and confectioners sugar together until smooth. Spread over cooled crust. Top with assorted fruits.
Simmer chicken until tender. Cook broccoli; drain. Arrange broccoli in greased casserole dish. Place halved chicken breasts on broccoli. Combine soup, lemon juice and mayonnaise and pour over chicken. Sprinkle cheese on top. Bake at 350° for 25 minutes. Serve with rice.
In frypan, cook hamburger and drain. Add sauce and water, covering hamburger. Add chilies; cook until warm to hot. Pour over buns.
Grease 11 x 14 inch pan. Remove crust from bread and tear into pieces. Place bread in pan. Blend Egg Beaters and skim milk until frothy. Add mustard and seasoning. Add shredded cheese and pour over bread. Refrigerate overnight. Bake at 325° for 1 hour or until set.
Combine flour and 1 cup walnuts; cut in margarine until mixture resembles coarse crumbs. Press into 9-inch baking pan. Bake at 350° for 20 minutes. Cool.
Thaw and drain spinach well. Add remaining ingredients. Mix well. Chill. Serve with crackers or a round loaf of rye or pumpernickel bread. Hollow out the loaf and use as bowl. Use center to make cubes for dipping.
Caution: Wear rubber gloves while handling chilies or wash hands thoroughly with soap and water before touching your face. Peel and prepare chile peppers as follows: Wash and dry chilies. Slit pepper on its side to allow steam to escape. Peel peppers using one of the following methods.
About 30 minutes before serving, slice mushrooms, dice tomato and chop onion. With vegetable peeler, shave strips of Parmesan cheese for topping.
Roll crescent rolls out. Spread mustard on crescent rolls. Roll hot dogs with a piece of cheese in crescent rolls. Bake in oven until brown.
Put the popped corn and peanuts in a large roaster. Set aside. Mix the oleo, brown sugar and corn syrup on medium-high heat. Stir often. Bring to a boil. Boil 2 minutes. Remove from heat. Add 1 teaspoon soda and mix well. Pour over corn and nuts; mix well. Put in a 250° oven for 45 minutes. Stir every 15 minutes. Dump on wax paper. When cool, break apart.
Mix pudding according to directions on package, less one cup milk. Blend pudding mix with cool whip. Layer crackers and pudding mixture. You may not need all of the crackers, it's according to the container you use. Finish with chocolate frosting. Refrigerate for about an hour before serving.
Combine sour cream, salt and hot sauce. Place 1 tortilla on lightly greased baking sheet; spread about 1 tablespoon sour cream mixture over tortilla. Sprinkle with 1/2 cup chicken, 1/4 cup Monterey Jack, 1/4 cup Longhorn and 2 tablespoons onions. Repeat layers 4 times. Top with remaining tortilla. Reserve remaining sour cream mix. Brush top and sides of tortillas with margarine. Cover with foil; bake at 400° for 25 minutes. Immediately remove foil after baking. Place tortilla stack on serving plate. Spread remaining sour cream mixture on top; sprinkle with lettuce and tomato. Cut into wedges and serve immediately. Makes 4 servings.
Have cheese at room temperature. Work in all ingredients thoroughly by hand. Roll in 2 large balls and then roll in paprika.
Combine sugars, buttermilk, soda, salt and margarine in 2-quart glass mixing bowl. Microwave, uncovered, on High for 7 minutes, stirring twice. Stir in pecans. Microwave, uncovered, on High for 11 to 12 minutes or until candy reaches soft ball stage, stirring every 4 minutes. Stir in vanilla. Stir until mixture begins to thicken. Drop by teaspoonful onto waxed paper.
Combine first 6 ingredients; still well. Spoon 1 1/2 teaspoon cheese mix on each zucchini slice. Top each with a slice of mushroom and a slice of olive. Broil 6 inches from heat 3 to 5 minutes or until thoroughly heated. Serve immediately. Yields: 2 dozen appetizers (19 calories each). 1.1 g protein, 1.1 g fat, 1.5 g carbohydrate, 2 mg cholesterol, 29 mg sodium and 26 mg calcium.
Combine syrup, sugar and vinegar together. Boil to hard boil stage. Add other ingredients. Pour into popped corn and stir very fast. When cool enough to work with, grease hands and form balls.
Pare parsnips, cut lengthwise into 1/8 inch slices. Cook, covered in small amount of boiling salted water for 12 minutes or until tender. (Lift lid 3 or 4 times during cooking time.) Remove parsnips slices from water. Dip slices in beaten eggs and then in mixture of bread crumbs, salt and rosemary. Saute in hot shortening until brown on both sides.
Crumble cake in bowl. Mix cream cheese, Cool Whip and sugar together; make thin and pour on cake. Mix strawberries and glaze together and pour on top of other mixture.
Put jello and marshmallows in 1 cup boiling water. Stir until marshmallows are dissolved. Put in refrigerator to chill. Whip the cream. Mix well the cottage cheese, crushed pineapple and nuts. Mix with the jello mixture and put in refrigerator. Chill until set.
Mix all ingredients together. Store in airtight container. To serve, put 2 tablespoons in a mug of hot water.
Combine raisins and water. Simmer 5 minutes. Add next five ingredients which have been mixed into a smooth paste. Cook over direct heat, stirring constantly, until thick. Pour into baked pastry shell. Beat egg whites until frothy. Add white sugar gradually. Beat until stiff peaks are formed. Top pie filling with meringue and bake at 400° until lightly browned.
Mix butter, brown sugar, flour, baking soda and salt with fork. Add oats. Spread slightly more than 1/2 of oatmeal mixture in a 9 x 13-inch pan. Spread jam evenly over oatmeal mixture. Crumble remaining oatmeal mixture over the top. Bake at 400° for 20 to 25 minutes. Cut in bars.
Heat milk in double boiler. Mix sugar, salt and cornstarch and add to heated milk; stir. Beat egg yolks; add to filling, stirring it well. Add 1 tablespoon coconut, vanilla and 1 tablespoon butter as it thickens. Pour into baked pie shell. Let cool about 10 minutes.
Combine rice and milk. Bring to a boil. Cover and cook over low heat until rice is tender. Add butter, sugar, vanilla, lemon rind, raisins and eggs. Pour into a buttered 2-quart casserole dish. Sprinkle with cinnamon and bake at 350° for about 25 minutes.
Cream 1 cup sugar and margarine. Add eggs. Add sour cream and vanilla to dry ingredients; add to creamed mixture. Combine remaining sugar and nuts. Put half of batter in well-greased tube pan. Pour in half of sugar-nut mixture. Add remaining batter and remaining topping. Bake at 375° for 45 minutes in a 10-inch tube pan. Invert on plate when cool.
Brown meat in oil. Add onion; cook for a few minutes. Drain. Add salt, pepper and chili powder to taste. Add a dash of garlic powder, tomato sauce and water. Cook until well blended. Put cooked, drained spaghetti into casserole dish. Pour meat sauce over top of spaghetti. Cover with grated cheese. Bake at 400° until cheese is melted and browning around edges.
Combine all ingredients in a jar. Shake well to mix. Chill. Makes 1 cup.
Combine first 4 ingredients; beat for 30 seconds on low speed, then medium speed for 2 minutes. Pour batter into two 9-inch greased cake pans. Bake for 30 minutes or until toothpick comes out clean. Cool pans for 10 minutes; remove from pans and cool on the wire rack. Mix together the pudding and the pineapple; stir 2 minutes. Mix in Cool Whip and then frost the cake; keep refrigerated.
Cook hamburger. Put beef in 9-inch pie shell. Mix cheeses, onion, mayonnaise, milk, cornstarch, eggs and pepper. Pour over beef. Bake at 325° for 50 minutes.
Brown meat in skillet; drain. Add chili mix and tomato sauce; simmer 10 minutes. Cut Velveeta into small cubes. Put 1/2 of the Velveeta on bottom of 9 x 13-inch dish. Cover with meat mixture. Top with remaining Velveeta. Bake at 350° for 15 minutes or microwave until cheese is melted. Serve with nachos.
Grease two 9-inch cake pans. Prepare brownie mix as directed for cake brownies. Pour into pans. Bake 350° for 20 minutes. Cool. Mix 1/2 cup milk and pudding. Chill 10 minutes. Mix Eagle Brand and Cool Whip into pudding. Spread 1/2 of mixture on brownie layer. Spread on 1/2 of fruit. Place 2nd brownie layer on this. Top with pudding mixture and rest of fruit. Store in refrigerator.
In large skillet or electric skillet cook ground chuck and drain. Cook onion in skillet with 2 Tbsp. butter, 3 Tbsp. worcestershire sauce, and 3 Tbsp. soy sauce. Cook until soft. Add onion, mushrooms, tomato sauce, rotel, pasta sauce, salsa, pizza sauce, and 2 cans tomatoes. Let simmer 20 minutes.
Mix first 6 ingredients and bake 30 minutes at 350°. Mix next 4 ingredients and spread on top. Bake 20 minutes at 250°.
Heat sugar and butter in a pan until melted. Add milk, little by little. Move (stir) until it takes consistency (until it pulls away from the pan and spoon, hardball stage). Add 5 to 6 drops of lemon juice from fresh lemon. Pour into a greased pan (until set).
Simmer onion in melted butter. Add flour, salt and pepper. Mix well. Add sour cream and heat thoroughly. Cook beans according to package directions and drain well. Mix with sour cream. Pour into shallow baking dish. Top with grated cheese. Bake at 350° for 20 to 30 minutes.
Place 30 x 18-inch heavy-duty aluminum foil in baking pan (13 x 9 x 2-inch). Place meat on foil. Sprinkle soup mix over top of meat and spread with cream of mushroom soup. Fold foil over meat and seal securely. Cook in 300° oven for 4 hours. Makes 8 to 10 servings.
Soak overnight. Heat in same water and bring to boil. Lower heat. Simmer 5 minutes. Pour off foamy liquid and add cold water to stop cooking process. Whiz 3 cups at a time on liquefy. Add water until milk consistency. Strain through cheesecloth. If cooking, no need to strain. For milk, add honey, vanilla and pinch of salt to taste.
Mix all ingredients together and spread on bread rounds. Broil until cheese bubbles (3 to 4 minutes). Yields 24 appetizers.
Season ribs with garlic salt. Arrange in baking dish. Cover with foil and bake at 325° for 1 hour until tender. Drain all liquid. Combine rest of ingredients in saucepan and simmer 5 minutes. Drizzle honey mixture over ribs and bake, uncovered, at 350° for 30 minutes. Baste every 10 minutes.
Combine in top of double boiler until hot. Make into sandwiches. Makes 4 or 5 sandwiches.
Preheat oven to 350°. Chop the green onions and mix together with the cheese and mayonnaise. Cut the bread in half lengthwise. Spread the mixture on both halves of the bread and place them open face on cookie sheet. Bake at 350° for 10 to 15 minutes until the cheese melts.
Combine all ingredients and beat until smooth. Serve with fruit slices or cookies. Store in airtight container in refrigerator. Makes about 1 cup of dip.
Combine soy sauce, pineapple juice, vegetable oil, sugar, garlic powder, ginger, mustard and pepper and bring to a boil. Simmer 5 minutes. Cool. Pour over 1-inch cubes of boned chicken breasts in a shallow dish. Cover and marinate at least 1 hour. Skewer chicken and vegetables and grill, basting with marinade sauce.
Brown beef in oil in 3-quart saucepan. Drain. Add spaghetti sauce and simmer 15 minutes, stirring occasionally. Cook lasagne according to package directions. Drain. (Separate lasagne and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.) Spread about 1/2 cup meat sauce on bottom of a 13 x 9-inch baking dish. Cover with layer of lasagne. Add some of the Mozzarella and Ricotta cheeses and cover with sauce. Repeat layers of lasagne, meat sauce and cheeses, ending with a layer of lasagne and sauce. Sprinkle with grated Parmesan cheese. Cover dish with aluminum foil. Bake at 375° for 30 minutes or until hot and bubbly. Remove foil and bake 5 minutes longer. Allow to stand about 10 minutes before cutting for easier handling. Makes 8 servings.
Brown meat slowly in hot oil; remove from heat. Drain. Sprinkle meat with salt. Combine vinegar and all remaining ingredients. Pour over meat. Return to heat. Cover tightly. Simmer until tender 1 1/2 to 1 3/4 hours. Remove meat to serving platter. Skim off excess fat from juices. Spoon over meat. Makes 6 to 8 servings.
Cook rice according to instructions. When cooked, add cheese, margarine and soups. Cook broccoli and drain. Add to rice mixture. Bake at 350° for 30 minutes.
Butter and flour 2 (9 x 5-inch) loaf pans. Combine flour, sugar, cinnamon, salt, baking soda and baking powder in a large bowl; mix well. In a separate bowl, blend oil and eggs into strawberries; add to flour mixture. Stir in nuts, blending until dry ingredients are just moistened. Divide batter between pans. Bake in a 350° oven for 45 to 50 minutes. Let cool in pans on rack for 10 minutes. Turn loaves out; cool completely. Makes 2 loaves.
Combine all ingredients except cracker crumbs. Spoon into lightly greased 13 x 9 x 2-inch baking dish. Sprinkle cracker crumbs evenly over top of potato mixture. Bake at 350° for 40 minutes or until bubbly. Yields 10 to 12 servings.
Mix all ingredients together well. Pour into unbaked pie shell and cook for 20 minutes. Sprinkle coconut on top of pie and cook 15 minutes more. Bake at 350° for 20 minutes.
Cream margarine; gradually add 1 cup sugar. Add eggs and blend well. Combine 1 1/2 cups flour, baking powder and salt. Add to creamed mixture alternately with milk. Add lemon extract and mix well. Dredge blueberries in 2 teaspoons flour; fold into batter. Pour into 8 x 4 x 3-inch loaf pan. Bake at 350° for 55 minutes until done.
Sift together the flour, baking powder, salt and cinnamon. Beat sugar and eggs. Add dry ingredients and mix well. Add the Crisco oil and vanilla. Fold in the apples. Bake in greased 9 x 13 pan. Bake at 350° for 40 minutes.
Put sugar, butter, cocoa and milk in saucepan. Bring to rapid boil. Reduce heat to medium boil. Boil 5 to 6 minutes or until mixture forms a soft ball. Remove from heat and add vanilla, oats and nuts. Drop on waxed paper.
Combine vegetables, soup, 1/2 Swiss cheese, sour cream, pepper and 1/2 can of onion rings. Pour into 1-quart casserole. Bake covered 30 minutes at 350°, then top with remaining cheese and onion rings, uncovered, for 5 minutes longer.
Press cookie dough into 12-inch pizza pan. Bake in preheated 350° oven for 20 minutes or until golden brown. Cool in pan.
Mix instant pudding with the milk. Beat in the Cool Whip. In a large bowl, layer vanilla wafers then a layer of sliced bananas. Pour pudding over bananas. Layer wafers and bananas then more pudding. Do this several times ending with the pudding. Crumble 2 or 3 wafers on top.
Sift flour and sugar together. In small pan, combine butter, cocoa and	water.	Bring to a rapid boil. Pour over flour and sugar; mix well. Add milk, cinnamon, vanilla, eggs and soda. Mix	well. Pour into greased and floured cookie sheet. Bake at 350° for 20 minutes. Frost with Chocolate and Coffee Frosting.
Melt margarine and saute onion. Pour soup and Cheez Whiz into this. Stir well until all is melted. Add black pepper and several dashes of hot sauce.
Mix all together. Put in a microwave dish. Bake 12 to 14 minutes.
You will also need 4 (12-inch) squares aluminum foil or greased heavy brown paper.
Mix all ingredients together and cook in covered double boiler until thickened and rice is done (approximately 2 1/2 to 3 hours).
Preheat oven to 325°. Beat eggs until frothy. Add flour and sugar. Mix in margarine. Add chocolate chips and nuts. Pour into unbaked pie shell. Bake 1 hour. Do not overcook. Serve warm with vanilla ice cream!!!
Melt margarine. Add crumbs and sugar. Press in 8 or 9-inch square pan and chill. Beat soft cream cheese. Add condensed milk, lemon and vanilla. Pour over crumbs and chill at least 4 hours. Mix together relish, rind and nuts. Cover mixture. Cut into squares.
Mix pineapple, juice and bread cubes in a bowl; set aside. In another bowl, mix eggs and sugar. Combine both mixtures and put in a Pyrex bowl. Bake 40 minutes at medium heat.
Grate rind of lemon. Mix with lemon juice, jello, sugar and water. Let set until partially set. Whip chilled milk. Add to jello mixture. Roll out. Put graham crackers on bottom of pan until covered. Spread jello mixture over crumbs. Sprinkle remaining crumbs on top. Chill until firm. Cut in squares and serve.
In a small mixer bowl, beat egg whites and vanilla until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in coconut, pecans and peel. Drop by rounded teaspoonfuls 1 1/2 inches apart onto a greased cookie sheet. Bake in a 325° oven for 10 to 12 minutes or until done. Remove and cool. Makes about 36.
Preheat oven to 350°. In medium bowl, beat egg yolks; stir in sweetened condensed milk, ReaLime brand and food coloring, if desired. Pour into prepared pastry shell; bake 8 minutes. Cool. Chill. Spread with topping. Garnish as desired. Refrigerate leftovers.
Blend the butter into the sugar and cocoa and stir on heat to make warm. Stir in milk; bring to a rolling boil. Boil 1 1/2 to 2 minutes. Remove from heat. Add vanilla.
Pour Jell-O packages into bowl and add boiling water. Stir until Jell-O is dissolved. Add the cold water and chill until set. Beat cream cheese until fluffy. Cut celery into small pieces. Set aside. When Jell-O is set, whip the Jell-O until light and fluffy. Mix the cream cheese with the Jell-O. Add and stir in the celery. Nuts may be added if desired. Put the mixture into a serving bowl and put it into refrigerator to set until serving time.
This candy is foolproof. If it hardens too quickly, just add a little more cream and it will come out perfect.
Thinly slice beef into bite-size strips. Combine flour and sour cream. Stir in bouillon granules, 1/2 cup water and 1/4 teaspoon pepper. Set aside. In a large skillet, cook and stir half of the meat in margarine or butter over high heat until done. Remove. Add remaining meat, mushrooms, onion and garlic. Cook and stir until meat is done and onion is tender. Return all meat to skillet. Add sour cream mixture. Cook over medium heat until bubbly. Serve over noodles. Serves 4.
Mix pudding as directed in blender or with hand mixer. Fold in Cool Whip, pineapple and marshmallows. Pour in a 9 x 9 x 2-inch pan. Chill.
Slice rolls in one continuous top; spread with mustard. Layer ham and cheese on bottom; put together. Heat remaining ingredients and pour over the top. Bake 15 minutes at 350°. Slice and serve.
Mix thoroughly and sprinkle on top of souffle. Bake at 350° for 30 minutes.
Peel and cut potatoes into small pieces. Cover with boiling water and cook until tender. Drain and dry over low heat. Mash and add 2 to 3 tablespoons of butter and the warm milk. Beat until light and fluffy.
Pour all ingredients in blender; mix very well, then pour mixture into a 9-inch buttered pie plate. Bake, until custard is set, in oven at 400° for about 25 to 30 minutes. Serve cold.
Dissolve the first 2 ingredients and cool. Add the 7-Up. Chill in the refrigerator until thickened. Stir in the remaining ingredients and chill until firm.
Peel and core apples. Place on center of pastry square. Place 1 tablespoon brown sugar and 1 teaspoon oleo in each apple. Sprinkle each apple with cinnamon. Bring opposite points of pastry up over apple. Overlap; moisten and seal. Carefully place a few inches apart in baking dish. Bake in preheated oven at 350° for approximately 1 hour or until well browned. Serve warm with cream, if desired.
Separate breast layers and remove paper. Place rice in bottom of 9-inch square casserole. Stir in mushroom soup, water, mushrooms and liquid. Top with frozen breasts. Cover and bake for 1 hour at 400°. Remove cover. Separate breasts and arrange skin side up. Sprinkle with onion soup mix. Cover. Return to oven and bake 1 hour longer or until tender.
Puree peppers and garlic in a blender with 1/2 cup of the vinegar. Put mixture in a saucepan with remaining ingredients and bring to a boil. Reduce heat and simmer for 10 minutes. Pour into small, sterilized jars and seal. This is very hot.
Pour flour, Parmesan cheese, pepper and salt into a large Ziploc freezer bag. Shake ingredients well. Cut potatoes into fourths or halves. Add potatoes to the Ziploc bag and shake mixture well. Place the potatoes in a 9 x 13-inch pan. Melt 1/2 cup margarine and pour over potatoes. Bake at 375° for 1 hour.
Beat eggs until stiff. Add sugar to egg whites. Fold in crackers, nuts and vanilla. Spread in buttered 9 x 11-inch pan. Bake 20 to 30 minutes at 350°. When cooled, spread 12 ounces Cool Whip on top. Top with coconut. Refrigerate.
Brown onion in butter until tender. Cook rice by box directions. Also cook broccoli by box directions; drain and add remaining ingredients. Bake at 350° for 30 minutes.
Mix mashed potatoes, milk and melted butter together. Sift remaining ingredients together to make a soft dough and add to sweet potato mixture. Turn out on a floured board and toss lightly until outside looks smooth. Roll out 1/2 inch thick. Cut with floured biscuit cutter. Bake on a greased baking sheet at 450° for 15 minutes.
Whisk together water, egg, sour cream and sugar. Add 1 cup Bisquick. Whisk, then add 2 more cups Bisquick. Put kneading hand into Bisquick and knead 6 to 8 times. Use large cutter. Makes 7 large biscuits. Bake at 450° in an 8-inch pan.
Mix all ingredients (except oil and tomato sauce) with hands in a large bowl. When mixed, form 1 1/2 to 2-inch diameter balls. Fry in olive oil until browned and crusty on outside. Put in tomato sauce and simmer 1 hour.
Mix in order. Pour into 8 x 8-inch greased pan. Sprinkle sugar on top until it does not get damp from the batter, then add cinnamon to suit your taste. Bake 20 minutes in 425° oven. If you double the recipe, bake only 3 to 5 minutes longer. Barbara says the secret to this cake staying moist is not overbaking.
Prepare whipped topping according to package directions, set aside. Tear cake into bite size pieces.
Mix sugar and peanut butter until crumbly; using 3/4 of this mixture, pat in bottom of pie crust. Mix pudding with milk; pour over peanut butter mixture. Top with Cool Whip. Sprinkle remainder of peanut butter mixture on top. Chill several hours before serving.
Mix flour, sugar and cocoa. Then add water and stir until its as thick as you want.
Coat medium saucepan with cooking spray. Place over medium-high heat until hot. Add green pepper; saute 3 minutes. Add baked beans and remaining ingredients. Reduce heat and simmer, uncovered, 10 minutes or until thoroughly heated. Contains about 125 calories per 1/2 cup serving. Contains protein 6, fat 0.7, carbohydrates 2515, cholesterol 0, iron 2.2, sodium 494 and calcium 67.
Cook broccoli as directed on package and drain. Saute onion in oleo. Combine all in casserole dish. Bake at 350° for 45 minutes. Serves 4.