HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat round steak. Microwave stuffing according to instructions on box. Spread stuffing over steak. Roll up steak. Tie strings around ends and middle. Bake 1 1/2 hours at 350°.
Place onions in 1/4 cup warm water to soften. In a mixing bowl, combine cream cheese, margarine, cheese, turkey ham and the 3 tablespoons nuts.
Mix Cool Whip and milk. Add pineapple, coconut and nuts; mix well. Add lemon juice; beat until thick. Pour into pie shells and chill.
Brown chicken in 3 tablespoons oil in deep skillet. Remove, add onion, peppers and garlic. Saute until onion is translucent. Add tomatoes, soy sauce and cayenne pepper; bring to a boil, lower heat and add chicken. Cover and simmer about 1 hour. Turn chicken 1/2 way through. Serve over rice.
Mix together undrained clams and lemon juice and simmer for 5 minutes. Add rest of ingredients except American cheese and Parmesan cheese and mix well. Pour mixture into 8-inch pie pan.
Brown sausage; drain. Cook rice. Place meat, mushroom soup and mushrooms in casserole dish. Add rice and mix well. Bake at 350° for 20 minutes or until edges begin to brown.
When stir-fry mixture is ready, stir in eggs (already beaten). Need to stir constantly. When eggs are done, add Velveeta cheese. Let cheese melt and then serve.
Beat together the first 4 ingredients. Sift together the flour, baking soda, salt, cinnamon, nutmeg and sugar. Beat all ingredients together. Add the raisins and nuts. Bake at 350° for 1 1/4 hours. Keeps well refrigerated.
Cream shortening, margarine and sugar in mixer bowl until light and fluffy. Blend in eggs, vanilla, buttermilk, baking powder, soda and salt. Add flour gradually until mixture forms dough which can be easily rolled. Roll to 3/8 inch thickness on floured surface. Cut as desired. Place on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes or until light brown. Cool on wire rack. Yield: 6 to 8 servings.
Mix together soup, milk, sour cream and cheese. Add the frozen potatoes. Mix well. Toss in the cubed ham. Place in a greased shallow pan. Bake at 350° for 50 minutes or until brown.
Mix ingredients and roll in 1/2 cup pecans and 3 tablespoons parsley.
Heat oven to 450°. Mix ingredients until soft dough forms; beat 30 seconds. If dough is too sticky, gradually mix in enough baking mix (up to 1/4 cup) to make dough easy to handle. Turn onto surface dusted with baking mix. Roll in baking mix to coat. Shape into ball. Knead gently 10 times. Roll 1/2 inch thick. Cut with 2 inch cutter dipped in baking mix. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Makes 10 to 12 biscuits.
Butter your bread. Place on a cookie sheet. Bake at 400° for about 10 minutes or until the unbuttered side is browned.
Blend the yeast, 1 tablespoon sugar and lukewarm water together in a small bowl; set aside. Combine the sifted flour, salt, butter and shortening in a large mixing bowl. Cut butter and shortening into the flour and salt mixture with a pastry blender. Beat the egg yolks slightly with a fork; add to flour mixture, along with yeast mixture. Mix well. Beat the egg whites until foamy. Begin adding 1/2 cup sugar very gradually; beat until mixture holds a stiff peak.
Boil chicken until done. Remove from bone. Layer chicken in bottom of dish and pour can of cream of chicken soup over it. Add can of milk. Add Pepperidge Farm seasoned dressing. Add chicken broth. Bake in oven at 350° for 30 minutes. Can use chicken breasts.
Mix together 1/4 cup juice and gelatin. Measure another 1/4 cup juice. Boil it, then add the hot juice to the gelatin to dissolve. Add the remaining juice and stir. Put the jello in the refrigerator to set. After the jello begins to set a little, add sliced fruit. Return jello to refrigerator until firm. Serves 4 to 6.
Combine butter and sugar. Add eggs and mix well. Sift flour, salt and soda; add to first mixture. Add nuts; mix well. Shape into a large bowl and chill overnight. Turn cookies on a floured board and shape into a roll. Slice very thin for baking. Bake on a cookie sheet in 350° oven until crisp and light brown. Yield: 5 dozen.
Mix marshmallows, pecans and pineapple in large bowl. Beat egg well. Add water and vinegar; cook until thick, stirring constantly. Pour over pecans, pineapple and marshmallows. Mix well. Whip the cream; pour over other mixture. Blend well and chill 24 hours.
In a medium skillet saute onions, pepper and celery until tender. Add remaining ingredients. Simmer 5 to 10 minutes. Make dumplings. Add to bubbling mixture by tablespoons. Cover tightly and simmer for 12 to 15 minutes.
Beat eggs until frothy. Stir pudding mix and evaporated milk to smooth paste. Add this and all other ingredients to eggs and stir until well blended.
Brown hamburger and onion. Drain. Mix with green beans and soup in casserole. Cover top with Tater Tots. Bake 1 hour at 350°.
Cook and drain sausage. Put in 8 x 11-inch casserole dish. Mix together thoroughly the remaining ingredients. Pour egg mixture over sausage and bake in 350° oven for 40 minutes.
Preheat oven to 350°.	Grease 8 x 4-inch loaf pan with margarine and coat with	granulated sugar. In large bowl, combine first 4 ingredients. Mix margarine, milk, eggs and peel until smooth. Add margarine mix to flour mix; stir just until flour is moistened. Pour	into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes and remove from pan.
Mix ingredients. Add crushed ice to keep cold. Makes 46 (4 ounce) servings.
Heat chicken broth to boiling. Add mushrooms, then spinach; cook 2 minutes. Add bean sprouts and hot sauce. Serve at once Makes 4 qt. One c. serving: 33 calories, 1 g. fat, 2 mg. cholesterol.
Cook ground beef in the frying pan. Open biscuits and flatten with your hand. Spread ground beef on biscuits and pour tomato sauce over it. Sprinkle with cheese and bake until biscuits are brown.
Put all ingredients in a tea kettle or saucepan and bring to a boil. Reduce heat and simmer as long as desired. Add water as needed. This is not to eat or drink!
Combine soup, chicken broth, sour cream, Molly McButter, salt and pepper in a large bowl; mix well. Add hash browns and mix. Pour into a large casserole dish sprayed with nonstick cooking spray. Sprinkle Parmesan on top. Bake at 350° for 40 to 45 minutes.
Preheat oven to 350°. Cook onion and green pepper in margarine. Add green chili peppers and diced, cooked chicken.
Peel and mash avocados. Spread over platter. Top with dip, taco seasoning, tomatoes, onions, olives, taco sauce, Cheddar cheese and Monterey Jack cheese. Refrigerate.
Preheat oven to 350°. Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots, add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and put in a 2-quart casserole dish. Bake in preheated oven for 30 minutes. Remove from oven and sprinkle with confectioners sugar. Makes about 8 servings.
Melt butter, add crumbs. Put in bottom of 9 x 12-inch dish (save 1/2 cup for topping). Melt 4 tablespoons butter in skillet or pan, add flour and mix slowly, add milk, when thickened, add cheese. Cook broccoli and drain. Place in baking dish on top of crumbs. Pour cheese mixture over top with leftover crumbs. Bake at 450° for 12 to 15 minutes. Sauce is also good on potatoes, asparagus and cauliflower.
In a medium size casserole dish, layer cooked rice, then cooked chicken (generous portion), and layer cooked chopped broccoli. Mix cream of chicken soup, mayonnaise, salt and pepper. Spread mixture over other ingredients. Top with grated cheese. Bake at 350° for 30 to 45 minutes.
Cook ground beef in a skillet over medium heat until browned, stirring to crumble. Drain off pan drippings. Spoon beef into 8-inch square baking dish. Top with pizza sauce and cheese. Combine biscuit mix, milk and eggs; beat until smooth. Pour mixture over casserole, covering evenly. Bake at 400° for 30 to 35 minutes. Yields 6 servings.
Brown sausage in skillet. Drain. Mix all ingredients together. Pour into 11 x 7 x 2-inch casserole dish. Bake at 350° for 45 minutes. Serves 6 to 8.
Combine eggs, oil, water and pumpkin puree (use straight pumpkin, not pumpkin pie mix). Sift dry ingredients together and gradually beat into first mixture. Bake in greased and floured 9 x 4 x 3-inch loaf pan for 1 hour at 350°. Or bake in muffin pans 25 minutes. Makes about 20 muffins. Chopped walnuts may be added to the mixture.
Mix flour, salt, sugar and baking powder together well. Add eggs to milk, then pour into dry ingredients. Add oil and mix together. Proceed as for making pancakes from packaged pancake mix.
In large bowl, combine pecans, cracker crumbs, raisins, cherries and pineapple. In large saucepan, combine marshmallows, milk and butter and cook over low heat, stirring constantly, until melted. Pour over pecan mixture and blend thoroughly. Shape into 1-inch balls and roll in coconut. It will be necessary to rinse your hands frequently. Makes 7 to 8 dozen cookies.
Mix the first 5 ingredients together and pour into ice cream freezer can. Finish filling with milk. Makes 1 gallon.
Slice beef across grain in thin strips. Brown garlic and beef. Add broccoli and onion. Cook for 5 minutes, stirring often. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover 5 minutes or until vegetables are tender. Serve over noodles. Garnish with tomatoes and tarragon sprigs, if desired.
Mix oleo with grated onion and mustard. Stir until smooth and spread on both sides of onion buns. Add 1 slice of cheese and lots of ham. Bake at 350° for 15 minutes or until warm. Can be frozen. (Wrap each bun in foil. Do not put in microwave.)
Cream softened butter and sugars. Add egg and oil. Add oats, Special K and coconut. Add flour, vanilla and nuts. Roll in balls (walnut size). Bake on ungreased cookie sheet; flatten with fork dipped in water. Makes 7 to 8 dozen.
Brown meat and add French dressing. Simmer for 5 minutes. Drain meat and toss with cheese. Heat beans. Make salad by layering on lettuce all ingredients desired. Serve with Doritos.
Cut peaches and pears into bite size pieces. Combine fruits in 2-quart casserole. Blend margarine, brown sugar and curry powder. Spoon over fruit. Bake at 325° for 30 minutes. Serve warm.
Melt butter in saucepan. Mix in brown sugar. Stir over low heat 2 minutes. Add milk. Heat until boiling. Remove from heat and cool to lukewarm. Stir in confectioners sugar. Spread onto cake.
Place all ingredients in bowl and stir. Don't beat. Bake in a 9 x 13-inch greased pan in a 350° oven for 45 to 50 minutes or until golden brown. Thin slices of pepperoni may also be placed on top (if preferred).
Saute mushrooms and green pepper in margarine. Add flour and salt. Stir well. Add light cream, chicken broth and cooked chicken. Add pimientos and stir until thickened. Serve in Pepperidge Farm puffed pastry shells.
Cook macaroni in boiling, salted water until tender, 8 to 10 minutes. Drain. In a large saucepan, melt 1/4 cup margarine. Blend in flour, mustard, salt and pepper. Add milk all at once. Stir in sugar. Cook and stir until thickened and bubbly. Stir in macaroni, ham and apple. Turn into 2-quart casserole. Combine crumbs and melted margarine. Sprinkle over casserole. Bake at 350° for 30 to 35 minutes. Serves 8.
Mix sugar, cocoa and milk in saucepan. Bring to a boil and boil for 1 minute. Remove from heat and add the other ingredients. Spoon out on wax paper and let cool.
Melt, then cool, the chocolate. Blend in the soda; set aside while you make cake.
Crush crackers. Rub a 2-quart flat casserole dish with margarine. Layer half of asparagus, cut eggs and cheese. Pour 1/2 of soup mixture over layer. Repeat process. Top with a few crumbs. Dot with margarine. Bake at 350° for 45 minutes.
Place all milk in a heavy pan on the fire. When milk is warm, add eggs and sugar. After they have been beaten really good, dissolve cornstarch in a bowl with some of the cold milk mixture. Then add this to milk and egg mixture. Stirring all the time, add salt and butter. Cook until near boiling. Stir continually. Add vanilla extract. Fruits may be added. Place in icebox the night before. Use a hand freezer. Add fruits the next day. Makes a big gallon.
Combine sugars, corn syrup and water in buttered large glass mixing bowl. Microwave for 15 to 17 minutes on roast or until candy forms a hard ball in cold water (250°). Meanwhile, beat egg whites in large bowl until stiff peaks. Pour candy syrup in thin stream into egg whites; beat constantly with mixer. Add maple flavoring and salt; beat until mixture is stiff and dull. Fold in nuts. Drop mixture by teaspoonfuls onto wax paper. Cool.
Mix all ingredients and bake at 325 degrees for 15 - 20 minutes. Yields 10 - 12 dozen.
Heat sugar and syrup until the sugar is melted. Mix in peanut butter. Pour over corn flakes and press into buttered pan. Let cool and cut in pieces.
Mix well and bake in preheated oven at 350° for 25 to 30 minutes.
Boil fryer in about 2 quarts of water with celery, onion, parsley, green onion and seasonings. Do not overcook. Remove chicken, debone and set aside. Strain broth. Place broth back in pot and add potatoes, carrots and corkscrew noodles. Cook until vegetables and noodles are done. Add deboned chicken, season to taste and serve.
Over low heat, stir chocolate chips, peanut butter and margarine until melted. Put Crispix in a large bowl. Put powdered sugar in a large paper bag. Add cereal mixture and shake.
Saute onions in butter or margarine until tender. Line 8 x 8-inch buttered casserole with crushed crackers. Mix onions with chicken soup and pour over crackers. Beat eggs with milk, salt and pepper. Pour over the mixture. Sprinkle with cheese. Bake at 350° until brown and bubbly, approximately 35 to 40 minutes. Let set for 15 minutes before serving.
Combine sugar, water and cornstarch; cook over medium-high heat until mixture boils and thickens. Remove from heat and add gelatin. Cool while preparing sliced berries. Place sliced berries in the bottom of the pie shell; cover with strawberry mixture. Allow to chill for at least one hour before serving. Top with whipped cream or whipped topping.
Preheat oven to 350°. Place salmon in a shallow baking dish. Pour in the olive oil and lemon juice. Smear the pressed garlic onto the salmon. Spoon the oil and lemon over the fish. Sprinkle the salt, pepper and garlic powder onto the salmon. Place tinfoil over the baking dish and bake the salmon for 10 minutes at 350°.
Cut candy, nuts and fruits in small pieces. Toss in 1 cup flour. Set aside. Cream shortening and sugar until fluffy. Add eggs one at a time. Add rest of flour alternately with milk; mix well. Add soda, baking powder and salt. Mix all other fruits. Put into well greased tube pan. Bake at 275° for about 2 1/2 hours. While still hot make glaze using 2 cups orange juice, 2 cups sugar and 1 tablespoon grated orange rind. Simmer at least 1 hour, then pour over cake.
Brown beef and onion lightly in melted fat or margarine in skillet. Add salt. Put carrots in bottom of well-greased, 1 1/2-quart, heat-resistant glass bowl. Pour browned beef mixture over carrots. Top with mashed or creamed potatoes.
In medium saucepan bring dressing ingredients to a boil & boil for 2 minutes, stirring occasionally. Combine all other ingredients (vegetables). Pour warm dressing over combined vegetables, stir together & refrigerate overnight or longer. stir before serving (you may drain before serving. Serves 12-18.
Cut your chicken in pieces. Wash them and skin them. Place in a baking pan. Pour in your water to cover bottom of pan about 1/2-inch. Add your lemon juice (your discretion) to water. Put small pats of butter on each piece of chicken. Sprinkle garlic powder over chicken, also sprinkle oregano on chicken.
Combine rice, butter and milk; pour into bottom of a 9 x 13-inch pan. Combine broth cream soups and pour over rice. Stir everything together. Place chicken pieces over mixture. Sprinkle onion soup mix on top. Place foil over pan. Bake at 325° for 2 1/2 hours. Don't peek!
Combine cake mix, eggs, sour cream, Kahlua and oil. Beat 3 to 5 minutes on medium. Stir in chocolate chips. Pour batter into greased and floured tube pan. Bake at 350° for 55 to 60 minutes or until cake tester comes out clean. Cool for 30 minutes on rack while still in pan.
Cook sugar, condensed milk and butter or margarine until it forms soft ball. Add marshmallow cream and chocolate chips. Beat well. Add vanilla and nuts.
Cream butter and sugar until fluffy. Add well beaten eggs and blend well. Chop nuts and fruit in medium size pieces. Mix with some flour. Sift remaining flour and baking powder together and fold into the butter and egg mixture. Add flavorings; mix well. Add fruit and nuts; mix well. Pour into greased, paper lined tube pan. Place in cold oven and bake at 250° for 3 hours. Cool in pan on rack.
Spread the drumsticks with marmalade. Coat evenly with stuffing crumbs. Place in a single layer in a greased 13 x 9 x 2-inch baking pan. Drizzle with butter or oleo. Bake at 350° for 40 minutes or until the chicken tests done. Yield: 6 servings.
Put in microwavable dish and microwave for 2 minutes. Stir. Microwave 2 more minutes. Serve with white corn tostitos.
Melt jelly and mustard together in a saucepan over medium heat (looks awful). Cut the hot dogs into bite size pieces and place in the mixture to heat. Put in a chafing dish or dish with candle to keep warm. Serve with toothpicks alongside.
Saute onion in skillet with butter. Cook rice and broccoli. Mix all ingredients and bake, uncovered, at 350° for 45 minutes to 1 hour. Let sit for 10 minutes before baking.
Cream butter, sugar and Crisco. Add egg yolks, one at a time. Add soda to milk, then alternately with dry ingredients. Fold in egg whites, vanilla, nuts and coconut. Bake 25 to 30 minutes at 350°. Makes 3 layers.
Sift together flour, cocoa, baking soda and salt. Set aside. Cream together butter, oil, sugar and vanilla until light and creamy with mixer. Beat in eggs one at a time. Add dry ingredients alternating with buttermilk. Stir in zucchini. Pour batter into 9 x 13-inch pan. Sprinkle with chocolate chips and walnuts. Bake at 325° for 55 minutes.
Boil oysters in about 1 cup water for 10 minutes. Add salt and pepper. Lower heat to medium-low. Add milk and butter. Simmer for 30 minutes. Do not boil. If like, add pinch of cayenne pepper or dash of Tabasco sauce.
Preheat the oven to 400°. Lightly spray an 8 x 8 x 2-inch baking pan.
Combine eggs and milk to produce a French toast batter. Combine flour and Parmesan cheese. Rinse the halibut, dip into French toast batter, then dip into cheese mixture. Saute with lid about 20 minutes, adding little amounts of water, if needed.
Mix Cool Whip, pudding mix and milk together. In a 9 x 12-inch Pyrex dish layer, put graham crackers on bottom, then 1/2 pudding mix, crackers again, remainder of pudding and another layer of crackers.
Heat oven to 375°. Measure flour; blend with nuts. Bring corn syrup, shortening and sugar to boil in saucepan over medium heat, stirring constantly. Remove from heat; gradually stir in flour and nuts. Drop batter by level teaspoonful, about 3 inches apart, on lightly greased baking sheet. Bake only 8 to 9 cookies at a time. Bake for 5 to 6 minutes; remove from oven and allow to stand 5 minutes before removing from baking sheet. Makes about 4 dozen cookies.
Cook beef; add next 2 ingredients and cook 2 to 3 minutes. Add next 7 ingredients and simmer for a few minutes. Add next 3 (last) ingredients and mix well. Put in shallow baking dish (3-quart size) and bake at 350° for 3/4 to 1 hour.
Place ingredients in large roaster. Bake 3 hours in 350° oven. Stir every 20 minutes. Yields: 5 quarts.
Mix cornstarch, sugar and water in saucepan. Cook and stir over medium heat, about 5 minutes. Divide the mixture into separate cups or containers. Tint mixture in each container with a different food color. Stir several times until cool. Store in an airtight container.
Beat eggs until light; add sugar, salt, oil and vanilla, mixing well until thick. Add zucchini; stir thoroughly. Sift flour, cinnamon, baking powder and soda. Add, stirring until smooth. Add chopped nuts and lemon rind. Bake in 2 greased and floured loan pans, about 1 hour in a 350° oven.
Melt marshmallows in microwave at High for 2 minutes. Add Rice Krispies and mix well. Add M&M's and peanuts. Pour into sprayed 9 x 13-inch pan or Bundt pan, press down. I use Pam.
Melt margarine and chocolate. Let cool. Add sugar and eggs. Add dry ingredients. Let dough chill and roll into small balls. Roll ball in confectioners sugar. Bake for 18 minutes at 300°.
In large bowl, combine ingredients (preferably with electric mixer). Pour into greased 13 x 9-inch metal or glass container. Bake at 350° for 30 to 35 minutes. Test for doneness with toothpick.
Slice cookies in half horizontally. Mix the other ingredients together and spread on cookies. Put the halves back together.
Bring water and salt to a boil. Add grits; cook slowly until thick. Add cheese, cut in pieces, green chiles and oleo; stir until cheese melts. Beat in eggs. Pour into buttered casserole and bake for 1 hour at 275°.
In a large bowl, combine all ingredients. transfer to a 2 qt. baking dish coated with nonstick cooking spray. Bake uncovered at 400 degrees for 1-11/2 hours or until bubbly.
Dissolve yeast cake in a little warm milk. Stir together all and let rise to top of bowl. Roll out. Cut with biscuit cutter; dip in shortening. Put in pan. Let rise again. Bake 30 minutes in a 325° oven.
Put the raisins and water in pan and boil until the water is gone. Cream the butter and sugar together. Add the remaining ingredients. Mix all the above together. Roll in balls and roll in sugar. Bake at 350° for 10 to 15 minutes.
Prepare Graham Crust; cool. Combine cream cheese, sour cream, 1 cup sugar and 2 teaspoons vanilla in a large mixer bowl. Beat on medium speed until smooth. Add flour, a tablespoon at a time, blending well. Add eggs, one at a time, beating well after each addition. Reserve 2 cups of batter; pour remaining batter into crust.
Mix first 5 ingredients; add flour. Bake in greased 9 x 13-inch pan at 325° for 20 to 25 minutes or until done.
Combine tuna, cheese, onions and celery. Combine milk and eggs. Add the 2 1/4 cups Bisquick. Beat all ingredients until well blended. (Heat oven to 375°.) Take 1 tablespoon of mixture and roll in sifted Bisquick. Shape into balls and put on well greased cookie sheet for 22 to 25 minutes. Take off sheet immediately and put on cooling rack. Makes approximately 55 balls.
Preheat oven to 350°.	Press dough onto bottom and sides of 15 x 10 x 1-inch pan. Bake 10 to 13 minutes or until golden brown; cool.
With a fork, mix flour, shortening, salt and sugar. Separately beat remaining ingredients, then combine, stirring with a fork until all is moistened. Mold into five balls and chill at least 15 minutes before rolling. Can be refrigerated for 3 days or frozen. Makes 2 (9-inch) double crusts and 1 (9-inch) shell.
Brown meat in Dutch oven; drain. Stir in water, vegetables, tomato sauce and the herb-spice mix. Break spaghetti into thirds; add to vegetable mixture. Bring to boil; reduce heat. Cover; simmer 20 minutes. Sprinkle with the grated Parmesan cheese. Makes eight 1 1/2-cup servings.
Sift dry ingredients together in a bowl. Add egg, milk and shortening. Beat with beater until smooth, about 1 minute (do not overbeat). Bake in greased square pan or greased muffin pan at 425° for 20 to 25 minutes. Serve warm with butter or covered with creamed chicken, fish or meat.
Cook broccoli according to package directions. Boil chicken; then pull off in chunks. Combine soup, sour cream and garlic salt. Stir until smooth. Place broccoli in bottom of buttered casserole. Place chicken on top of broccoli. Pour mushroom soup mixture over chicken. Pour butter over mixture. Top with almonds, then cheese. Bake at 350° until mixture bubbles.
In saucepan, combine sugar, cornstarch, onion, turmeric, celery seed, vinegar, water and corn. Cook and stir until mixture thickens and bubbles. Stir in green pepper and pimiento. Chill. Keeps well in refrigerator. Makes 1 3/4 cups.
Clean carrots and cook until tender. Cool and combine with remaining ingredients. Refrigerate overnight to blend flavors.