HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare stuffing mix according to instructions. Combine beef and milk. Salt and pepper to taste. Make patties and hollow out center. Fill with stuffing. Be sure stuffing is covered with beef to make bundle. Place in greased cake pans, etc. Heat soup, catsup and Worcestershire sauce until bubbly. Pour over bundles. Cover and bake at 350° for 1 hour. Uncover and bake an additional 15 minutes.
Sift flour, baking powder and salt together. Beat egg yolks until thick and lemon colored. Add sugar and continue beating for several minutes. Add lemon juice. Stir in flour mixture, warm milk and vanilla. Mix until batter is smooth. Beat egg whites until stiff, but not dry, and fold carefully. Pour onto greased 11 x 15-inch pan, lined with waxed paper. Bake at 350° for 15 minutes. Quickly turn upside-down on dishtowel sprinkled with confectioners sugar. Pull off paper. Roll up, folding in long side, using towel to keep rolled. Let cool. Unroll and spread with lemon pie filling or your favorite jelly. Reroll and sprinkle top with powdered sugar.
Combine beans, Bisquick and water in bowl; mix well. Spoon mixture into greased 9-inch pie plate; form shell. Cook beef until brown. Drain; spoon over bean mixture and top with sauce. Bake at 375° for 25 minutes. Sprinkle with cheese and bake 5 minutes. Cut into wedges. Top with sour cream and serve. Serves 6 to 8.
Cook macaroni; toss with oil. Add all other ingredients. Pour into lightly greased crock-pot; stir. Cover and cook for 3 to 4 hours on low.
Combine onion, green pepper, garlic and oil in a 3-quart casserole. Cover with heavy-duty plastic wrap and vent. Microwave at High 3 to 4 minutes or until crisp and tender. Drain vegetables and pat dry with paper towel. Wipe drippings from casserole with paper towel. Return onion mixture to casserole. Add corn, water, tomatoes, bouillon, marjoram, thyme, mustard and pepper.
Saute onion, chilies, garlic, carrots, celery and chicken in butter till vegetables are tender.	Add cumin, chili powder, salt, lemon pepper and flour. Then add chicken broth, tomatoes and tabasco to taste. Bring to a boil and simmer for one hour. Serve with Tortilla Chips. Serves 8.
Beat sugar and eggs together. Add syrup, margarine and vanilla. Beat until creamy. Stir in nuts. Pour into pie shells. Bake at 300° for 45 to 60 minutes.
Mix together. Top with 1 package slivered almonds. Bake at 350° for 30 minutes. Serve with corn chips.
Combine all ingredients and mix well. Pour into 8-inch pie shell. Bake in preheated oven at 400° for 30 minutes.
In large heavy skillet, pour 1/2 cup oil. While oil is heating, season pork chops. Coat on both sides with crushed garlic. Brown pork chops on both sides; drain. Serve with rice and favorite stir-fry vegetables.
Cut each individual biscuit into four pieces. Shake sugar and 2 teaspoons of the cinnamon in bag. Bring margarine, brown sugar and 1 teaspoon cinnamon to boil.
Grease baking dish. Put in first 3 ingredients. Sprinkle oatmeal on top. Mix sugar, flour and oleo together. Sprinkle over top and bake until apples are tender.
In a greased 13 x 9 baking pan, arrange rhubarb. In a mixing bowl, combine sugar and gelatin; sprinkle over rhubarb. Then sprinkle the dry cake mix over the gelatin mixture. Pour hot water over cake mix, but do not stir. Top with coconut and almonds; drizzle with butter. Bake in 350° oven for 40 to 45 minutes or until toothpick inserted in center comes out clean.
Mix well. Spoon small amounts on pan. Press with fork. Bake at 350 degrees. Cook 8 to 10 minutes.
Beat eggs, add oil, then cake mix and Jello. Beat well, then add strawberries and beat well. Bake at 325 degrees until done. Bake in 3 layers.
Beat eggs, sugar, oil and vanilla. Add zucchini, then add flour sifted with salt, baking powder and cinnamon. Add 1 cup nuts (more or less). Bake in two greased and floured loaf pans for 1 hour or until done at 350 degrees. If using glass pans, reduce oven temperature to 325 degrees.
Saute onion in the olive oil on medium heat until onion is transparent. Add flour to the saute and gradually add milk, stirring constantly. When the ingredients are blended together to a smooth and creamy consistency, add the diced meat, salt and pepper. Continue to stir constantly until the mixture begins to boil. Cook for about 3 or 4 minutes more. The mixture should separate easily from the skillet. Then pour into a shallow pan or platter and allow to cool for several hours. You can refrigerate the mixture since the cooler it is, the easier it is to handle. When the mixture has cooled, spoon small amounts and roll into bite size croquettes. Then bread the croquettes, using bread crumbs, eggs and bread crumbs again, and fry to a golden brown.
Brown and loosely drain hamburger. Add soup and Cheez Whiz; blend with water. Add dry, uncooked noodles and diced onion rings. Mix well. Pour into greased 9 x 13-inch pan. Bake 1 hour at 325°.
Mix first 5 ingredients and melt over hot water and remove from stove. Place shedded wheat on fork and dip in chocolate mixture and place on waxed paper. Cool 1/2 hour.
Mix ingredients in large bowl; beat 2 minutes. Bake in 13 x 9-inch pan at 350° for 30 to 35 minutes. After cake has cooled, cover with topping.
Beat eggs, milk, sugar and vanilla together and pour over bread (broken into pieces). Soak, about even not too much. Spread with nutmeg. Bake 1 hour at 325°.
Wash broccoli thoroughly and cut tops into bite sized florets (save stems for another use). Combine with Swiss cheese and green onions. Stir together mayonnaise, sugar and vinegar and add to broccoli mixture. Let marinate overnight or up to several days in refrigerator. Just before serving, toss with bacon. Sprinkle some on top. Serves 6.
In bowl, stir together soup and milk. Fold in remaining ingredients (except pastry). Spoon into ungreased 2-quart rectangular baking dish. Roll out pastry to 1/8-inch in thickness. Cut into 3/4-inch strips. Twist strips about 4 times each and arrange in a crisscross pattern over ingredients in dish. Bake in a 400° oven for 40 minutes or until pie is bubbly and pastry is golden brown.
Preheat oven to 425°. Mix together Chex, crushed, cheese and butter. Separate biscuit dough into 10 biscuits. Cut each in half. Press each half in crumb mixture to coat both sides. With hands, roll each piece to form an 8-inch stick (crumbs will work into dough). Gently tie to form a knot. Place on ungreased cookie sheet. Bake 6 to 8 minutes or until light brown. Serve immediately. Makes 20 servings.
Brown meat, onion and bell pepper. Add tomato sauce, Ro-Tel tomatoes, Mexicorn, salt and noodles. Cover with cheese and bake 15 minutes at 400°.
Sprinkle chicken with lemon juice and salt and chill for several hours. Add remaining ingredients and toss lightly.
Combine cranberries and sugar; mix thoroughly to dissolve sugar. Sprinkle gelatin over pineapple juice to soften. Place over medium heat; stir until gelatin is dissolved. Add to cranberry mixture; mix well. Stir in fruits; fold in sour cream and Cool Whip.
In a large pot, about a 3-quart size, combine potatoes, onion, water and salt. Bring to a boil. Keep covered about 10 minutes. Add milk, crabmeat, corn, parsley and other seasonings. Cook over low heat until piping hot. Serves 6 to 8.
Cut french bread into eight 1 1/2-inch slices. Make a pocket in each slice by cutting a slit from top of bread to bottom. Combine jam, cream cheese, strawberries and banana in a small bowl to make filling. Place heaping Tbsp. of filling into each pocket. Press back together.
Brown beef and add salt and pepper to taste. Chop onion and add to beef 1/2 way through browning. Slice potatoes. Dissolve bouillon cubes in one cup water in microwave (approximately 1 minute or until dissolved). Layer in a 2-quart casserole a layer of potatoes, half of beef, another layer of potatoes, half of beef and another layer of potatoes. Pour bouillon mix over meat and potatoes. Cover and microwave on High for 15 minutes or until potatoes are soft.
Crush vanilla wafers; mix with melted margarine. Hold out one cup of crumbs. Press the rest of the crumbs in a 9 x 13-inch pan. Mix partially melted ice cream with the Cool Whip and pour over crust; drizzle topping over top and cover with remaining crumbs. Freeze overnight.
Beat egg whites with salt and cream of tartar until frothy. Gradually add sugar, while beating, and continue beating until mixture gets very stiff and holds shape. Add vanilla. Fold in chocolate and nuts. Drop by teaspoon on foil covered cookie pan. Turn oven on for 30 minutes at 350°. Turn off oven after 30 minutes and place cookies in oven. Leave in cooling oven for 5 hours or overnight. Makes 2 1/2 dozen.
Thaw and drain spinach; squeeze dry. Cook onion and margarine. Stir in spinach; cover and cook 5 minutes. Add salt, milk and margarine. Slowly add eggs while stirring. Blend in bread crumbs and cheese. Place spinach mixture in mold which has been lined with waxed paper. Top with a few crumbs. Bake about 60 minutes at 325°. If desired, serve topped with tiny cocktail tomatoes.
Brown beef with onion and garlic powder. Drain well. Add soup and cheese. Continue cooking over low heat on stove, stirring until cheese melts. Add cinnamon and beans. Coat warm macaroni with margarine. Serve meat sauce over macaroni. Serves 4 to 6.
In large pan combine ingredients. Bring to boil, reduce heat and simmer 10 minutes or until done. Stir often. Makes 7 cups.
Mix all ingredients (except for melted chocolate) well. Press out on large cookie sheet or in large pan. Let set until hard. Ice with melted chocolate and let stand about 15 more minutes before cutting.
Heat oven to 425°. Cut squash in half and remove seeds. Place cut side down in shallow baking pan. Pour in 1-inch water. Bake, uncovered, 20 to 25 minutes.
You will also need 8 small, clean baby food jars with lids, 8 (1 pound) coffee cans with the plastic lids, paper towels, chipped ice and ice cream salt. (You may use regular table salt.)
Work together and make into small balls, rolling between palms of hands. Bake for 30 minutes at 325°.
Boil vinegar, salt, mustard, celery and oil for 3 minutes. Pour over shredded cabbage, onion and bell pepper. Sprinkle sugar over all and mix. Put in an airtight container in fridge for 24 hours.
Mix all ingredients well. Hollow out bread and place mixture in bread loaf. Use bread pieces for dipping.
In a medium bowl, mix all ingredients as for biscuits. Turn out on a floured surface, mixing in additional flour to rolling consistency. Pinch off enough dough about walnut size; roll dough very thin. Spread half the surface with 2 tablespoons dried apple filling; fold over and seal edges by pressing with fork. Fry in small amount of solid shortening until golden brown on both sides.
Mix cream cheese, egg yolk and 1/4 cup of sugar until creamy. Trim crust from bread and roll each slice with a rolling pin to flatten. Spread each slice with cream cheese mixture and roll like a jelly roll. Melt butter. Mix together remaining sugar and all the cinnamon. Dip each bread roll in melted butter and then roll in cinnamon/sugar mixture. Bake at 400 degrees for 10 - 12 minutes.
Place trout in a 12 x 8-inch baking dish. In small bowl, combine crumbs, onion, pepper, mushrooms, salt and pepper. Spread over fish; top with lemon slices. Cover with wax paper. Microwave at High 5 to 7 minutes, or until fish flakes easily. Let stand 3 to 5 minutes. Contains 133 calories per serving.
Peel, put and mash avocados in a medium bowl with lemon juice, salt and	pepper. Combine sour cream, mayonnaise and taco mix in	bowl.
Mix flour and salt. Add oil and mix with a fork. Sprinkle water over mixture and mix one tablespoon at a time. Shape into a ball and place between two sheets of wax paper and roll out.
Roll out crescent rolls. Put pepperoni on each triangle. On top of pepperoni, put the cheese. Roll up, starting at bottom. Seal the sides together. Slice. Put on greased pan. Bake at 350° until brown.
Combine raisins, nuts and baking soda in boiling water. Allow to cool. Add flour, sugar, mayonnaise and vanilla. Mix well. Pour into cupcake pans and bake at 350° for 20 minutes or until done. Makes 2 dozen.
Bake ham in 3 cups water for 2 1/2 hours at 350°. Take ham out of water.
Saute in skillet beef, onion and celery until tender; drain. Add water, tomato paste, salt and paprika. Reserve 1 cup for biscuits. Add beans to largest portion of meat mixture and simmer while you prepare biscuit dough.
Brown onions with garlic salt in oil. Add rest of ingredients (except hamburger). Simmer sauce for 2 hours. Brown hamburger; drain and add to sauce and simmer 1 more hour.
Microwave water 1 1/2 minutes. Stir in Jell-O and 1 1/2 cups mini marshmallows. Microwave 30 to 45 seconds. Stir until melted. Spray an 8 x 8 or 9 x 9-inch pan with Pam lightly. Pour into pan. Refrigerate 45 minutes. Roll into log and cut.
Pour 1/2 cup of water into skillet; add onion and cook until tender. Add ground beef. Stir until ground beef is browned. Drain excess grease from skillet. Add margarine and stir until melted. Add tomato paste or sauce and salt and pepper. Simmer for 15 to 20 minutes, stirring occasionally. Cook spaghetti per box instructions. Rinse spaghetti under cold water to separate spaghetti and put in large bowl. Pour ground beef mixture onto spaghetti and mix well. Serves 4 to 6. Serve with green beans, buttered potatoes and barbecue bread.
Place asparagus and peas in an 8 x 8-inch buttered dish. Add soup; layer almonds on top. Sprinkle cheese, then cracker crumbs. Pour melted butter over top. Bake at 350° for 15 to 20 minutes.
Mix Sugar, Cinnamon, Nutmeg, Flour and Lemon Juice in mixing bowl. Mix in sliced Apples, then place in bottom Pie crust. Place top crust over mix making sure to seal the edges. Poke holes in crust with fork. Sprinkle water on top of crust and top with dabble of sugar. Bake in oven at 400 degrees or until golden brown and bubbly.
Grease and flour a 9-inch tube pan. Slice apples and in separate bowl mix 4 teaspoons sugar and the cinnamon.
Mix orange Jell-O and boiling water; chill. Add remaining ingredients. Save some of the coconut to sprinkle on top. Pour in a large flat container. Chill overnight.
Cream oleo and sugar; add flour, salt and vanilla. Stir in eggs and buttermilk until smooth. Pour into unbaked pie crust and bake in preheated oven at 350° for 35 to 40 minutes.
Mix bread crumbs, Parmesan cheese, oregano, salt and pepper and set aside. In a hot skillet, add some butter and saute garlic. Next melt remaining butter. Now roll each piece chicken in butter, then roll in mixture. Put in 13 x 9 baking dish. Bake at 350° for 55 minutes. Just at done, place 2 slices Mozzarella cheese on each chicken breast; put back in oven until it melts.
In a large skillet, brown roast in hot oil. Place roast in a 3 1/2 to 4 qt. electric crockery cooker, cutting if necessary to fit. Add the water to cooker. Sprinkle roast with 2 tsp. of the fresh dill weed or 3/4 tsp. dried dill weed, salt and pepper. Cover and cook on high heat setting for 5 to 6 hours or on low heat setting for 10 to 12 hours, until meat is tender. Remove roast from cooker, reserving liquid; cover roast and keep warm. Measure liquid from cooker; skim fat. Reserve 1 c. of the juices. Meanwhile, in a small saucepan, stir together yogurt and flour until well combined. Stir in the 1 c. reserved cooking liquid and remaining dill weed. Cook and stir until thickened and bubbly. Cook and stir 1 minutes more. Serve meat with sauce and noodles. Makes 6 to 8 servings.
Bake cake mix as directed on box in 13 x 9 x 2-inch pan.
Cream first three ingredients together well. Dissolve jello in 1 cup boiling water. Refrigerate until cold, not thick. Pour into cheese and sugar mixture. Add juice of lemon. Stir in Cool Whip and mix lightly. Pour lemon mixture into a graham cracker crust. Top with cherry pie filling.
In blender, combine chocolate bits, egg yolks and Kahlua at medium speed. In saucepan, heat cream until it comes to a boil. With blender on low speed, pour hot cream into top of blender. Blend on high for 1 minute (the hot cream will melt the chocolate bits and cook the yolks). Pour mixture into pie shell and chill for 3 hours. Do not freeze. Very rich; will serve 12 easily.
Boil chicken until tender. Remove from broth. Cook spaghetti in broth. Cut up cheese. Remove spaghetti from heat; if soupy, drain a little. Mix cheese and spaghetti slightly. Add Ro-Tel, peas and cream of mushroom soup. Put in casserole and bake in oven until bubbly. (If more liquid is needed, add broth you drained from chicken.) Bake about 30 minutes at 350°.
Sift flour, baking powder, soda and salt. Cut in shortening; add milk and mix lightly. Roll and cut. Bake at 450° for 15 minutes.
Soak toast in cold water for 7 or 8 minutes and then press dry. Combine with all the other ingredients. In a bowl, work together until thoroughly blended. Form in 12 medium sized balls and fry slowly in about 2 tablespoons hot shortening until brown on all sides. Do not turn meat balls until absolutely done.
Combine all ingredients in a 13 x 9-inch greased pan. Top with bread or cracker crumbs. Bake at 350° for 15 to 20 minutes.
Brown hamburger and onion. Drain. Add taco seasoning and follow directions on package. Mix in corn. Layer 1/2 of tortillas in greased 9 x 13-inch pan. Then spread 1/2 meat mixture and 1/2 cheese. Repeat. Bake 30 minutes at 350°.
Melt oleo in 9 X 13 pan. Stir in both cans of corn and cornbread mix. Add eggs and stir with fork. Drop sour cream and cheese by spoonfuls on top, then fold in gently. (Optional: may add 1 can of chopped green chilies)
Pack pickles in jars. Boil ingredients listed and pour over pickles, 1 clove garlic and 2 dill sprigs. Tighten lids. Bake at 225° for 1 hour. Set jars on jelly roll pan in oven in case of breakage.
Saute clams for 10 minutes and leave juice. Saute pepper and onion with margarine, adding lemon to taste, for 10 minutes. Combine above ingredients and add 1 cup bread crumbs. Season with parsley and oregano. Mix well; top with shredded Cheddar cheese. Bake at 350° for 20 minutes.
Boil fast for 2 minutes, stirring constantly. Remove from heat and add 1 teaspoon vanilla. Beat until creamy.
Mix and stir with fork. Just before serving, add celery. Can be prepared day before, but do not add celery.
Cut vegetables into bite size pieces. Mix together vinegar, water and dressing mix and pour over vegetables. Marinate in refrigerator overnight, stirring occasionally. Serve cold.
Combine the first 6 ingredients, mixing well. Shape into 1-inch balls. Cook meatballs in hot oil in a large skillet until lightly browned; drain meatballs on a paper towel and discard drippings. Combine chili sauce and jelly in skillet; cook over medium heat until jelly is melted. Add meatballs; simmer 15 to 20 minutes, stirring occasionally. Transfer to chafing dish; keep warm. Sprinkle with chopped green onion, if desired. Yields about 5 dozen.
Brown ground beef. Mix in onion, salt, pepper and rice; cook 2 to 3 minutes more. Add soup and water; mix thoroughly. Remove from heat. Place cabbage in casserole (2-quart size). Pour meat mixture over cabbage. Do not stir. Cover and bake in a slow oven at 325° for 1 1/2 hours.
Combine all ingredients except the last 2 and form into small balls. Melt chocolate with paraffin in double boiler; dip each ball into chocolate. Remove and place on wax paper.
Mix all ingredients together. Let stand so onion can go through mixture. Drop by small spoonful into deep hot grease. They will float. When done, drain on paper. Serves 8.
Grease and line the base of 7-inch round deep cake pan. Blend the egg yolks with the sugar until mixture is thick and creamy. Whisk half of the orange peel and all of the lemon peel into the egg yolks. Mix the juice from both oranges and the lemon with the ground almonds and stir into the egg yolks. The mixture will become quite runny at this point. Fold in flour. Whisk the egg whites until stiff and gently fold into yolk mixture. Pour mixture into pan and bake in preheated oven at 350° for 35 to 40 minutes until golden and springs to the touch. Let cool in pan for 10 minutes and then turn out. It will sink slightly at this stage. Whip cream to form soft peaks. Stir in remaining orange peel, cinnamon and sugar. Once cake is cold, cover with the toasted almonds and dust with confectioners sugar and serve with cream. Serves 8.
Combine flour, butter and chopped nuts. Spread on bottom of 9 x 13-inch greased pan (glass). Bake mixture at 350° for 30 minutes; cool. Combine powdered sugar and cream cheese. Spread on top of cooled nut mixture. Layer lemon pie filling on top. Top with Cool Whip. Refrigerate overnight.
Boil potatoes, onion, celery, salt, pepper and water about 20 minutes. With hand masher, mash potatoes. Add milk and butter.
Cream butter and sugar. Add eggs. Add sifted dry ingredients. Fold in blueberries by hand. Pour into greased muffin tin and sprinkle top with cinnamon and sugar. Bake at 375° for 30 to 35 minutes.
Preheat oven to 350°. With mixer, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg and vanilla and mix well. Toss chips with flour. Stir into cheese mixture. Pour into pie crust. Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze. Serves 8.
Line bottom of a 13 x 9 x 2-inch pan with rolls, pressing firmly to seal perforations. Sprinkle on sausage and cheese. Combine remaining ingredients. Heat well and pour over sausage. Bake at 425° for 15 minutes. Let stand 5 minutes. Cut into squares for serving.
Boil chicken until done. Mix soup and broth. Remove chicken from bone. Melt margarine in casserole dish. Add layer of chicken, layer of soup and broth mixture and layer of stuffing mix. Repeat layers, ending with stuffing. Bake 40 minutes at 350°.
Cut cake into 1/4 inch slices; arrange half the slices on bottom of 13 x 9-inch baking dish. In large mixer bowl, combine sweetened condensed milk, water and extract; mix well. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spread half the cream mixture over cake slices; top evenly with 1 can cherry filling. Top with remaining cake slices, cream mixture and cherry filling. Chill 4 hours or until set. Cut into squares to serve. Refrigerate leftovers.
Mix together pineapple, nuts, pie filling and milk. Fold in Cool Whip and pour into pie crust and chill. Makes 2 pies. This is great to freeze.
Put all ingredients in a large bowl. Toss together until everything is coated with dressing and Salad Supreme. Refrigerate overnight, if possible. Eat and enjoy. There's enough for a party!
Preheat oven to 350°. Cook noodles according to the package directions. Brown beef and drain. Layer 1/2 noodles, 1/2 meat, 1/2 sauce, and cheese. Repeat for top layer. Bake 25 minutes.
Mix morsels and syrup. Cook on low in the microwave stirring constantly until melted. Gently stir in pecans and drop by spoonfuls onto wax paper and serve when cool.
Brown meat and onion. Add rice, tomatoes and other ingredients. Stir to blend. Cover and simmer until rice is tender. Stir occasionally. Cook about 45 minutes. Bake at 350°.
Dissolve gelatin in boiling water. Add strawberries, pineapple with juice and salt. Pour half gelatin mixture into a 9 x 9-inch pan. Chill until set.
Place potato wedges in a plastic bag; add cooking oil, cheese, garlic powder and pepper. Close bag and shake to coat. Arrange wedges in single layer on a nonstick baking sheet. Preheat oven to 425°. Bake 30 to 35 minutes, turning once or twice.
Place vegetables in a large bowl and pour boiling water over them. Drain the veggies and put them into a greased 9 x 13 inch casserole dish. Melt 1 cube of butter and drizzle it over the vegetables. Add the cheese, distributing it evenly through the dish. Melt the over cube of butter and mix it with the crushed crackers. Cover the vegetables with the cracker mixture, right to the edges of the dish. Bake at 350° for 35-40 minutes.