HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken breast, skin side up, on board. With meat mallet, slightly pound each to 1/4-inch thick. Season with salt. Place a ham slice and cheese stick on each breast. Tuck in sides; roll jelly roll fashion, pressing to seal; tie securely. Coat with flour; lightly brown in butter. Place rolls in baking dish.
Combine crumbs, sugar, baking powder, salt and nuts in a mixing bowl. Set aside. Beat eggs well. Stir in milk, oil and grated orange rind. Combine dry ingredients and egg mixture. Spoon into greased 9 x 5 x 3-inch pan. Bake in 350° oven for 45 minutes or until done. Cool 10 minutes in pan before removing. Finish cooling on rack. Makes 1 loaf.
Saute the first 4 ingredients in oil in a large Dutch oven until tender. Add tomatoes and next 3 ingredients. Empty 1 can of beans into container of electric blender. Blend beans until smooth. Add to tomato mixture with remaining can of beans. Bring to a boil. Reduce heat and simmer, uncovered, 30 minutes or to desired consistency. Yields about 2 quarts.
Use a 2-quart casserole sprayed with Pam. Drain 1 can peas with pearl onions. Pour into casserole and level. Spread 1 can cream of celery soup over peas. Sprinkle 1 small jar pimentos and then layer with water chestnuts that have been drained. Sprinkle at least 1 cup grated cheese on top. Melt margarine in frypan and using potato masher, crush 1 stack of Ritz crackers in margarine. Sprinkle on top of casserole. Bake in 350° oven for 15 minutes, covered, and uncovered for 15 minutes. Serve hot.
Combine all ingredients, except potato chips. Pour into a 9 x 13 x 2-inch pan. Cover with crushed potato chips. Bake at 375° for 45 minutes to 1 hour. Let set for a few minutes before serving.
Finger each oyster so as to find and remove any bits of shell. Wash oysters but do not let stand in water. Drain. Mix salt and pepper with bread crumbs. Melt butter, but do not brown. Add seasoned crumbs to butter. Dip each oyster into crumb mixture and then into diluted egg and again into crumb mixture.
Heat butter in medium skillet. Cook onion rings in butter until yellow. Add remaining ingredients. Cover. Lower heat to simmer. Cook 10 to 15 minutes until vegetables are tender. Yields 4 servings.
Blend all ingredients, except pecans, together in mixer and pour into 2 graham cracker crusts. Sprinkle cut-up pecans over top of pies. Let stand in refrigerator overnight. Makes 2 pies.
Mix first 4 ingredients together and boil hard for 1 minute. Take off of heat and add peanut butter, oats and vanilla. Mix well and drop by spoonfuls on wax paper.
Mix and boil first 3 ingredients for 2 minutes. Add pineapple, orange juice and lemon juice. Freeze and serve with ginger ale.
Chocolate Abstract Designs: Fill a pastry decorating bag fitted with a small tip with melted chocolate. Drizzle design on wax paper. Freeze until firm. Let come to room temperature; gently lift off design.
Mix vinegar, sugar, salt and celery seed together. Pour over cucumbers, onions and peppers. Let stand overnight, then put in freezer bags. Freeze.
Brown ground beef with onion in skillet, stirring until ground beef is crumbly; drain. Add eggs, potato, tomato sauce, cheese, Worcestershire sauce, garlic salt, salt and pepper; mix well. Spoon into pie shell. Bake at 350° for 45 minutes. Yield: 6 servings.
Add first 6 ingredients together. In another bowl, put bananas, yogurt, eggs and vanilla together. Add to dry ingredients. Fold together. Don't overstir. Bake at 350° for 20 minutes.
In a skillet, saut green pepper and onion in oil until crisp-tender; remove and keep warm. Add broth, syrup, vinegar and soy sauce to the skillet; bring to a boil. Drain pineapple, reserving juice; set aside. Combine cornstarch and juice, mixing until smooth. Gradually add to broth mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add green pepper, onion, chicken nuggets and pineapple chunks. Serve over hot rice.
In a mixing bowl, beat together both soups, cream cheese, sour cream, green pepper, onion and all seasonings. Fold in potatoes. Spoon into buttered 13 x 9-inch baking dish and sprinkle with sesame seed and paprika. Bake, uncovered, in 300° oven for 2 hours.
Use part of margarine to grease casserole dish. Place all ingredients in dish and bake uncovered for 1 hour at 350°.
Melt oleo in hot water. Add cold water, sugar, salt and yeast. Beat egg and add to mixture. Stir in 3 cups of flour. Cover and leave in refrigerator overnight. Make out rolls and let rise 1 1/2 or 2 hours, depending on temperature. Cook at 400° for about 10 minutes. Cool. Freeze.
Line bottom of an oblong pan with a layer of graham crackers. Mix together vanilla pudding and milk; fold in Cool Whip. Pour over the graham crackers; place another layer of graham crackers over the pudding layer. Spread the chocolate icing on top. Place in the refrigerator and let chill.
Simmer equal parts of Pace picante sauce and honey in a saucepan until thickened. Add bite size cubes of cooked chicken or turkey breast (plain or smoked), cooked shrimp or 1/4-inch slices of smoked sausage. Heat through and serve in a chafing dish or a shallow dish with wooden picks.
Mix first five ingredients in a medium size pan. Cook, stirring until it thickens. Remove from heat. Add coconut and nuts.
Place potatoes (do not peel) and carrots in 5-quart slow cooker. Place meat on top. Sprinkle with salt. Combine the barbecue sauce with catsup, soy sauce and Worcestershire sauce. Stir well and pour over meat. Cover and cook on low for 5 to 6 hours or until meat is tender.
Combine all ingredients in a large bowl. Mix well. Chill before serving. Serves 4.
Mix butter and sugar. Add salt, vanilla and almond. Beat eggs slightly with fork; add to butter mixture. Add coconut; blend well by hand. If mixture is too loose, add more coconut. Refrigerate until ready to fill tart shells. (This can be made a day ahead of baking, as can the pastry.)
Add a little sugar (2 tablespoons) to Miracle Whip. Layer veggies, one after another, then top with Miracle Whip, then add cheese and bacon bits. Refrigerate overnight to allow flavors to mix.
Sprinkle pork chops with salt and pepper. Brown in shortening; pour off drippings. Combine soup and milk; pour over chops. Bake at 350° for 1 hour until tender.
Mix ingredients and pour into a 9 x 13-inch cake pan. Refrigerate and cut into squares.
Brown the ground chuck with the onions. Add all other ingredients. Bake at 350° for 1 hour in a 2 1/2-quart casserole. Serves 8.
Mix together: box of cake mix, crisco, peanut butter, and eggs. Mix well. Roll into small balls and place on cookie sheet. Bake at 350° for 10-12 minutes. Remove from cookie sheet and cool. Make a cookie sandwich by spreading cream cheese frosting on the flat side of one cookie and topping with the flat side of another.
Place cherries in square cake pan. Sprinkle dry cake mix over top. Top with melted oleo and sprinkle with grated coconut and nuts over top. Bake at 350° until nicely browned.
Cut the tips from the string beans and, if too long, cut in halves. Saute mushrooms and onions until tender in butter or oil. Cover pan and cook on low until tender. Do not overcook, approximately 10 to 15 minutes.
Mix the frozen juices as directed on can, then add the sugar dissolved in water. Add 7-Up and bananas and serve.
In a bowl, cream shortening and sugar. Add eggs and beat. Mix in vanilla. Add dry ingredients and stir. Mix in chocolate chips. Spread into a greased and floured 10 x 15-inch cookie sheet. Bake at 350° for 20 to 25 minutes.
Cook shells as package indicates. Drain. Combine Ricotta, Parmesan and spinach. Fill shells with cheese mixture. Place in a single layer in a 13 x 9 x 2-inch baking dish. Combine tomato paste with 2 cans of water. Pour over and around shells. Sprinkle with Mozzarella. Bake 25 to 30 minutes at 350°.
Core and slice	apples; add enough water to cook apples until soft. Press through sieve and measure. Combine all ingredients and cook about	1 to 1 1/2 hours or until thick. Stir often	to prevent scorching. Pour into sterilized jars within 1/2-inch of	top. Process in boiling water bath for 10 minutes. Makes 6 to 8 pints.
Gradually add milk to flour and when smooth, add eggs and salt. (Best when with an egg beater.) Pour melted butter or beef drippings 1/2-inch thick over bottom of 2 bread pans. Pour half of mixture in each pan. Bake in a hot oven, 400°, for 20 minutes, then reduce heat to 350° and bake 10 minutes longer. Cut in squares and serve with roast beef.
In baking pan or shallow dish, combine beans, brown sugar, mustard and onion. Mix well. Top with bacon strips. Bake at 350° for 1 hour and 15 minutes.
Finely mince or press 4 cloves garlic in a small dish with lemon juice. Rub the mixture over chicken or put minced garlic and lemon juice in a large Ziploc and add the chicken. Let stand 15 minutes.
Pick over beans; cover with water overnight. Parboil and rinse. Put in dish over salt pork. Add all ingredients. Cover with water plus 1 inch. Bake at 325° for 1 1/2 hours, then at 250° for 6 hours.
Brown and drain ground pork, set aside. Break apart cabbage and boil just until tender (not soft, do not overcook). Remove from hot water and cool with cold water. Roll cabbage leaves up together and squeeze out water from cabbage by hands. Chop up cabbage and squeeze again. Chop up the garlic, green onions and ginger. Mix all ingredients together. Salt and pepper to taste. Put 1 tablespoon into each won ton wrapper. Fold into triangle. Seal edges with water and flour. Fry in sesame oil until golden brown.
Sift together and set aside the flour, baking powder and soda. Blend together shortening, sugar and 1/2 cup brown sugar. Add flour mix, egg yolks, vanilla and milk. Press dough into a greased 15 x 10 x 1-inch pan. Sprinkle with 1 package chocolate chips. Beat until stiff 2 egg whites. Beat in gradually remaining 1 cup brown sugar. Spread meringue over dough and top with nuts. Bake at 325° for 30 to 35 minutes.
Boil sugar and water a few minutes to make syrup. Mix confectioners sugar and egg until well blended. Add sugar-water syrup a little at a time, beating well. Blend in Crisco and vanilla. Beat until creamy.
Cook the first 4 ingredients to a medium hard ball (231°). Put gelatine in mixing bowl in cold water. Pour hot mix over gelatine mix and beat about 10 minutes (or until it begins to work up on beaters). Then add egg whites and continue beating until it thickens again, 5 minutes or more. Add coloring and flavoring, if desired (1 teaspoon vanilla, raspberry, almond) and pour in buttered 9 x 9-inch square pan and let stand in fridge at least 2 hours. Put on a cold damp tea towel and cut into desired pieces. Roll in coconut (fine), chopped nuts or cracker crumbs, if desired.
Preheat oven to 375°. Cook macaroni as directed. Meanwhile, melt butter in saucepan. Remove from heat. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to boiling point, stirring. Then reduce heat and simmer 1 minute. Remove from heat. Stir in 1 1/2 cups cheese and the macaroni. Pour into casserole dish. Sprinkle remaining cheese over top. Bake 15 minutes.
Mix all ingredients. Bake in pastry shell at 450° for 10 minutes. Lower oven to 325° and bake for 30 to 40 minutes. Makes 1 large or 2 small pies.
Mix the 2 cups knowledge with 1 pint of understanding. Blend in a dash of thoughtfulness and add a yolk of loyalty; stir in a pinch of inspiration. When this is done, blend in the 1 1/2 tablespoons devotion and a generous pinch of humor. Add to the other mix. Place in pan of imagination. Bake at a temperature of gentleness and serve with love!!!!!!
Heat oven to 350°. In large bowl, stir together flour, sugar, cocoa and salt; cut in butter until crumbly. Stir in 1 beaten egg. Press mixture evenly on bottom of ungreased 13 x 9 x 2-inch baking pan. Bake 25 minutes.
Place oats and buttermilk in a mixing bowl; let stand 5 to 10 minutes. Stir in brown sugar. Beat eggs; add butter and stir into oat mixture. Sift flour with baking soda and salt; add all at once to oat mixture. Stir lightly with wooden spoon only until combined; do not beat. Spoon batter onto hot, lightly greased griddle. Yield: 16 (4-inch) pancakes.
Preheat oven to 350°. Combine cake mix, egg, oil and water. Beat until well blended. Stir in remaining ingredients. Drop onto ungreased baking sheet. Bake 10 to 12 minutes or until cookies are set. Remove from pan and cool. Makes 4 dozen.
Take strawberries out of freezer 1 hour before you make ice cream. Pour 1 cup strawberries into container with sugar and cream; stir with spoon. Close container and put in freezer overnight.
Pour hot water over first 3 ingredients. Add remaining ingredients. Bake at 350° for 35 minutes.
Combine last four ingredients in a large iron skillet. Cook over medium heat, stirring constantly for 10 to 15 minutes. Add nuts to mixture which will crystallize as soon as it sticks to nuts. Pour on baking sheet and cook in 300° oven for 30 minutes, stirring every 10 minutes.
In skillet, cook beef and onion until almost done. Add cooked macaroni, tomatoes, kidney beans, salt and pepper. Layer this with cheese in a buttered baking dish. Bake at 350° for 30 minutes. A baked potato and crisp salad makes a complete meal.
Place beef in heated oil in heavy sauce kettle. Sprinkle with salt. Cook until beef is brown. Sprinkle with flour. Stir. Cook for 5 minutes over medium heat. Add water, tomatoes, beef flavor base, bay leaves, thyme and basil. Bring to a boil; reduce heat. Cover and simmer for 30 minutes. Add onion, celery, carrots, potatoes, ketchup, Worcestershire sauce, brown sugar, salt and pepper. Bring to boil and reduce heat. Cover and simmer for 20 minutes or until beef and vegetables are tender. Remove bay leaves. Sprinkle peas over stew and serve with biscuits or steamed rice. Serves 10.
Preheat oven to 400°. Put chicken pieces into pan. Season chicken with salt, pepper and paprika. Pour cream of mushroom soup over chicken. Add water. Slice onion and green pepper; place on top of chicken. Cover and cook for 1 hour at 400°.
Toast bread that has been buttered. Soak raisins in boiling water for 5 minutes, then drain. Tear bread into small pieces and place in baking dish. Sprinkle on the raisins. Scald milk. Stir in the 1/3 cup sugar. Beat eggs slightly and add to warm milk. Stir until sugar is dissolved. Pour milk mixture over bread and raisins and let stand about 10 minutes. If toasted bread floats, push it down. When the bread is well soaked, mix the 2 tablespoons of sugar and the cinnamon and sprinkle on top. Bake, uncovered, for 30 minutes at 350°. This may be served hot or cold.
Preheat oven to 375°. Butter a 13 x 9-inch pan. Arrange saltines in a single layer in bottom of pan. Melt butter and sugar in medium pan over medium heat. Boil for 3 minutes, stirring occasionally. Pour over crackers; spread evenly. Bake for 5 minutes. If crackers shift, rearrange with fork. Cool in pan on rack for 10 minutes, or until top is set. Sprinkle chocolate morsels on top. When soft, spread out. Sprinkle nuts over chocolate. Cool; cut into squares.
Mix all ingredients and serve with crackers. If you prefer a little extra tang, don't be afraid to add more horseradish or French dressing.
Brown hamburg. Drain grease. Add everything else. Cook at 350° for 1 1/2 hours.
Mix thoroughly and chill before serving. If necessary, add more clam juice to make right consistency to dip. Serve with Fritos.
Cook macaroni according to package directions. Drain well. Rinse with cool water to cool quickly. Drain well. Combine with remaining ingredients and toss lightly but well. Chill. Makes 4 to 6 servings.
Mix dry ingredients well. Add eggs, butter and milk. Bake in unbaked pie shell in slow oven at 350° for about 1 hour.
Brown sausage and drain. Cook soup, rice and water for 7 minutes. Add sausage, bell pepper, celery and onions. Pour into greased baking dish. Bake for 1 hour at 350°, uncovered.
Brown meat and drain fat. Add soup mix, tomato soup, mushroom soup and Worcestershire sauce. Simmer 30 minutes. Stir in sour cream.
Line oblong pan with bread slices. Place remaining ingredients in pan in order given. Bake at 350° for 1 hour. Test as for custard.
Cook broccoli according to package and drain. Mix all ingredients together, except cheese and stuffing mix. Pour into casserole dish. Top with cheese and then stuffing mix. Bake at 350° for 30 minutes.
Mix dry cake mix and nuts. Line bottom of pan. Put pie filling in, then chop up butter on top of pie filling. Bake at 350° for 1 hour.
Cook all butter, margarine, sugar and corn syrup into a syrup until "hard ball". Remove from heat. Add vanilla and baking soda. This will foam. Pour over popped corn; mix. Place on a cookie sheet and bake at 250° for 40 minutes. Stir every 15 minutes. Let cool and break apart. Store in airtight container.
Saute onion in butter. Add flour, salt and pepper. Bring to a good boil. Add corn, cheese and eggs. Pour into a buttered baking dish and bake 30 to 40 minutes at 350°.
Add sugar, water, salt and syrup in microwavable dish; cook 3 to 5 minutes. Add peanuts; cook 10 minutes. Take out of microwave; beat until smooth. Add vanilla and food coloring. Spoon onto wax paper.
Cook tortellini as directed on package. Drain; rinse with cold water. In a large bowl, combine tortellini, salami, Provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives. In a small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; blend well. Pour dressing over salad; blend well. Pour dressing over salad; toss gently. Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 to 2 hours. Garnish with pimiento before serving, if desired. Makes 8 (1 1/2 cup) servings.
Combine sugar, syrup, milk and salt. Stir over medium heat until sugar dissolves and mixture boils. Cook to soft ball stage (235° on candy thermometer). Remove from heat. Add butter and cool mixture until lukewarm (110°), then add vanilla and peanut butter. Beat until candy begins to lose high gloss. Turn into buttered 8-inch pan. Score with sharp knife into squares. Cool. When completely cold, cut squares all the way through. Makes 2 pounds. Will keep 2 weeks in a tightly covered container.
Chop shrimp and set aside. Place remaining ingredients in a saucepan over low heat, stirring until blended. Fold in shrimp. Serve hot in a fondue dish. Surround with chunks of French bread.
Toast the bread in the toaster. Cut a bear shape from the toast with teddy bear cookie cutter. Using a spoon, spread pizza sauce on your bear. Sprinkle Mozzarella cheese on bear. Top with pepperoni. On a tray, microwave for 15 to 20 seconds or until cheese is melted.
Mix 1/2 cup white flour and raisins and/or nuts; set aside. Cream sugar and Crisco. Add soda, salt and molasses until blended. Mix in flours and milk, then flour-nut-raisins mixture; blend well. Pour into 2 greased bread pans. Raise 15 minutes. Bake for 1 hour at 350°.
Prepare macaroni per instructions; drain. Reserve 1/2 cup Cheez Whiz. In a large bowl, combine cream of mushroom soup, milk and remaining Cheez Whiz. Stir in tuna, pepper and macaroni. Pour into a 2-quart casserole dish. Bake 25 minutes at 325°. Remove from oven. Arrange broccoli spears in spoke fashion on top of macaroni mixture and top with reserved Cheez Whiz. Return to oven and bake 5 minutes more until heated. To make 4 servings, use half of each ingredient except broccoli.
Cook broccoli, covered, in a small amount of boiling water for 10 minutes or until tender. Drain. Saute onion in butter in a medium saucepan until tender. Combine soup mix, half and half and pepper; pour into saucepan. Bring to a boil; reduce heat and simmer 5 minutes, stirring frequently. Stir in broccoli and eggs; pour into a greased 1 1/2-quart shallow casserole. Sprinkle with cheese; bake at 400° for 10 to 15 minutes or until thoroughly heated.
Mix raisins with boiling water. Stir and set aside. Beat eggs, oil, sugar and pork and beans until beans are broken (will not break up small but will be fine anyway). Add flour and rest of dry ingredients to bean mixture. Add nuts and vanilla. Drain raisins, add and mix well. Pour into 3 well-greased bread pans. Bake at 325° for 50 to 60 minutes.
Prepare Kraft dinner as directed on package, leaving out butter. Add rest of ingredients, except 1 egg (not chopped). Mix lightly. Chill. Garnish with remaining egg, sliced.
Brown meat; drain off any fat. Add all ingredients, except cabbage, green beans and spaghetti. Bring to boiling, then lower heat and simmer 30 minutes. Add cabbage, green beans and spaghetti. Bring to boiling again and simmer until spaghetti is tender. If you prefer a thinner soup, add extra broth or water. Sprinkle with Parmesan cheese when serving. Yields 12 servings.
Combine the flour, sugar and soda in a bowl. Heat the margarine, cocoa, marshmallows and Coke to boiling point; mix with sugar mixture. Add buttermilk, eggs and vanilla; mix well. Bake at 325° for about 1 1/2 hours in greased and floured pan.
Preheat oven to 350°. Stir together the flour, baking powder and baking soda; set aside. In large bowl, beat butter and sugars until light. Beat in vanilla and eggs. Gradually stir in flour mixture, then Andes, walnuts and raisins. Drop by tablespoon onto ungreased baking sheet. Bake in preheated oven for 7 to 8 minutes, or until brown.
Beat together. Heat a round wrought iron grill to medium heat. Spray with a vegetable coating or use melted butter. (If using butter, replenish butter between pancakes.) Pour a scant 1/2 cup batter in the center of the round grill. Pick up the grill and turn it in a circular motion until the batter is evenly distributed on pan. When the top of the batter loses its shine and seems dry or dull, loosen pancake all the way around and flip over, cooking briefly on other side. Remove to a platter and cover. Repeat. The pancakes will stay warm and soft for 20 minutes under the cover when all are cooked. Add your fruit in a line down the center of a pancake and roll into a log. Serve as the Swede's do, filled with lingonberry sauce or cranberry sauce. Or serve filled with applesauce as the German's do. Or roll them plain and serve maple or fruit syrup. This recipe makes about eight 10-inch pancakes. Serves 3 to 4. This recipe is easily doubled or halved.
Cook spinach per package directions. Drain well. Place chicken with salt, celery, onion and 1 cup water in saucepan. Bring to a boil. Reduce heat. Simmer 20 minutes. Remove from broth. Reserve 1 cup. Discard vegetables.
Combine beef, bread, eggs and milk. Add spices and salt. Stir in 2 tablespoons barbecue sauce; form into 12 thick patties. Wrap a bacon slice around each patty (sides); secure with toothpick. Bake at 350° for 50 to 60 minutes on wire rack, until desired doneness is reached. Baste frequently with remaining barbecue sauce the last 30 minutes.
Cream butter, peanut butter, powdered sugar and vanilla. Roll into marble size balls. Place on cookie sheet and chill. Melt chocolate chips and paraffin over hot water. Dip each ball and place on waxed paper on cookie sheet. Chill and store in refrigerator.
Add the ingredients to the hamburger that has been browned. Cook 15 minutes with cover on pot. Garnish with shredded cheese, sour cream and taco chips.
Mix the first 9 ingredients - just dump it all together - no creaming, etc. Add nuts and chips and mix well. Bake at 350° for 50 minutes in a Bundt or angel cake pan. After cake is cool, sprinkle top with slivered almonds or powdered sugar.
Sift together flour, baking powder, salt, soda and sugar into a bowl. Add shortening, eggs and 1/2 cup bananas. Stir to combine, then beat 2 minutes. Add remaining bananas and lemon juice. Beat 2 minutes more; fold in the nuts. Pour into a greased loaf pan and bake at 350° for 1 hour and 15 minutes. Cool before slicing.
Lightly spray large soup pot or Dutch oven with nonfat cooking spray and heat over medium-high heat. Add potatoes, carrots and celery to pot; sprinkle vegetables with garlic and onion powder. Cook 2 to 3 minutes until heated. Pour chicken broth in pan and bring to a boil over high heat. Reduce heat to medium-low. Cover and simmer for 20 to 30 minutes until vegetables are tender and soft. Add tomatoes, peas, beans, dill weed and pepper to vegetables. Cook 5 to 7 minutes until heated through.