HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook amount of noodles desired. Each noodle makes one roll-up. Drain noodles. When cool enough to handle, make roll-ups as follows: Lay noodle flat. In the middle of each noodle, place a folded slice of ham and a folded slice of cheese. Fold each end of the noodle over the middle. Pour half of the sauce in the bottom of baking pan. Place noodle rolls, with folded side down, in sauce. Pour remaining sauce on top of noodles and sprinkle with grated Mozzarella cheese. Cover with foil. Bake at 350° for 30 minutes.
Mix all ingredients together. Bake at 400° for 15 to 20 minutes, uncovered. Enjoy with your favorite cracker.
Combine marshmallows and margarine in saucepan. Stir over medium-low heat until melted. Remove from heat. Stir in gelatin. Pour over popcorn. Stir to coat. Using buttered hands, form into balls. Store in individual Ziploc bags. Great for kids to help make!!
Mix first four ingredients well. Add dry ingredients and vanilla. Mix or beat until smooth. Pour into greased loaf pan. Bake at 350° for 30 to 35 minutes. Makes 1 small cake.
Cream the butter; add powdered sugar and milk. Add vanilla and pecans. Drop on waxed paper. Refrigerate at least 3 hours.
Brown ground meat and onion. Drain off all grease. Add soup and hot sauce. Line bottom of casserole dish with 1/2 package of crushed Doritos. Add layer of grated cheese. Pour in meat mixture and top with remaining Doritos and grated cheese. Bake in 350° oven until cheese melts.
Add water to orange juice and lemonade according to package directions. Pour all ingredients into punch bowl; stir to mix. Add ice cubes and serve. Makes 1 gallon.
Dredge chops in flour, granules and dry mustard. Brown in oil in a large skillet. Place the browned chops in a crock-pot. Add undiluted chicken and rice soup and cook on low for 6 to 8 hours. Don't forget to add the diced onion. Salt and chicken granules may be omitted if so desired.
Cook beans until tender, then add remaining ingredients and cook over medium heat until cooked through, about 15 minutes. Serves 8.
Dry chicken with paper towels. Combine eggs and milk in a large bowl. Place pretzel crumbs in a large bag. Dip chicken in milk mixture, then place in bag with pretzel crumbs and shake until coated well. Fry chicken in 350° oil until golden brown (approximately 10 minutes per side). Wrap pieces in aluminum foil and place in baking dish. Bake at 300° for 35 minutes until done.
Add 1/2 cup cheese to cornbread mix and prepare as directed. Preheat oven to 375°. Mix chicken, soup, seasoning, pimiento and water in saucepan and heat until warm. Spoon cornbread mixture into greased 2-quart casserole. Spoon chicken mixture over cornbread to within 1/2-inch of edges. Bake at 375° for about 35 minutes. Top with cheese while hot.
Melt marshmallows, add milk, raisins, cherries and pecans. Mix in cracker crumbs and pack into foil lined cracker box. Refrigerate 24 hours.
Boil spaghetti until tender. Rinse in cold water. Grease baking dish and put butter in dish. Place in oven just until melted. Take out and layer with noodles, cheese, salt and pepper. Repeat and dot top with butter, paprika, salt and pepper. Pour warm milk to 1/2 inch of top. Bake at 400° for 10 minutes, then lower to 350° and bake until done, about 30 minutes.
In large pan, saute onion and garlic in olive oil. Add ham, pepperoncini, salt and parsley. Saute over medium heat for a few minutes. Add zucchini and cook until zucchini is very limp, stirring frequently. Add butter.
Put all the ingredients, except pasta, into a saucepan and cook for 30 minutes. Force through a sieve and bring again to a boil. Add pasta and continue cooking for about 10 minutes.
In a small bowl, mix crumbs, 1/4 coconut and margarine. Press in bottom of an 8-inch spring-form pan. Chill for 1 hour. In a small saucepan over high heat, bring pineapple juice to a boil. Remove from heat. Add the gelatin. Mix well; cool to lukewarm. In a medium mixing bowl, using an electric mixer set on high speed, beat cream cheese and sour cream until smooth. Beat in coconut extract and cooled gelatin mixture. Pour in prepared crust; cover with plastic wrap. Refrigerate 3 hours.
In 3-quart pan, fry bacon to crisp. Add onion; cook 2 to 3 minutes. Pour off fat. Add water and potato cubes; simmer until potatoes are tender. Stir in soup, milk, salt, pepper and parsley. Heat to serve (do not boil).
Mix shortening, sugar and eggs thoroughly. Sift together next 4 ingredients. Stir into first mixture. Roll into balls the size of small walnuts. Roll these in mixture of sugar and cinnamon. Place 2-inch apart on ungreased baking sheet. Bake until lightly browned, but still soft. (The cookies will puff up at first.)
Heat oil in frying pan. Add chicken and cook, turning until golden brown (about 10 minutes). Meanwhile, in a small bowl, combine onion, catsup, lemon juice, soy sauce, sugar, pepper and 1/2 cup water; blend well.
Bring to a boil all ingredients, then add 1 box confectioners sugar and beat.
Melt chocolate in hot water, 1 1/2 minutes in microwave. Mix together next 6 ingredients (separate eggs; beat whites until very stiff and set aside). Add chocolate, buttermilk and flour. Fold in beaten egg whites. Bake in 13 x 9-inch pan for 40 minutes at 350°.
Preheat oven to 450°. Mix first 4 ingredients well. Fold in sour cream, mixing well. Preheat skillet and pour in mixture and bake until a golden brown. Let cool about 5 minutes before cutting to serve.
Cream the cream cheese, adding milk and lemon juice. Stir in flavor. Pour into pie pan. Chill for 2 to 3 hours. Top with your favorite fruit.
Dredge roast in flour and pepper; brown in butter in a Dutch oven. Combine soups and liquid; pour over roast. Cover; bake in a 325° oven for 2 1/2 hours. Add mushrooms. Bake 30 minutes longer.
Thaw peas and pat dry. Chop egg, pickles, celery and cauliflower. Salt and pepper to taste. Mix mayonnaise with powdered Ranch mix. Add black olives if desired. Sprinkle cheese and mix.
Combine tea, cinnamon sticks, cloves, orange peel, lemon peel and boiling water. Allow to steep for 20 minutes. Remove tea. Add remaining ingredients; heat through. Yields 6 cups.
Grease a 9 x 13-inch ovenproof dish. Dump in the undrained pineapple; swirl it around and fill all corners. Dump in cherry pie filling to cover the pineapple. Dump the cake mix over the cherries and sprinkle the nuts. Cut margarine into patties and lay over top. Pop the whole thing in a 350° oven and bake for 1 hour or until done.
Mix cabbage, onion, chicken, noodles (uncooked and crumbled), oil, sugar, rice vinegar, salt, pepper and noodle seasoning; stir well and toss. Refrigerate overnight. Before serving, garnish with sesame seeds and almonds. Serves 8.
Preheat oven to 350°. Place rice in bottom of shallow, greased baking pan. Combine cream soups and water. Pour half of the mixture over rice; let stand a few minutes. Place chicken pieces on top of rice and soup; salt and pepper. Rub chicken pieces with butter. Pour remaining cream soup mixture over chicken and top with dry onion soup mix. Add sliced onion over this, if desired. Cover with foil and forget about it for 1 hour and 45 minutes. Serves 6.
Mix everything together until lumps are gone. Bake at 350° for 25 or 30 minutes. Great for making jelly cake.
Place pecans in pastry shell. In a large bowl, stir the first 5 ingredients until well blended. Pour over pecans (pecans will rise to top). Bake in 350° oven for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serves 8.
Saute pepper and onion in oil. Add meat and brown. Add salt, pepper, chili powder and mustard (to taste). Add other ingredients, except cheese. Pour into casserole. Bake at 350° for 35 minutes. Put cheese on top and bake for 10 minutes.
Saute onion and pepper in small amount of oil. Add this to the chicken. Add sour cream and cheese. Mix well. Flatten each biscuit and add a teaspoonful of chicken mixture. Roll up biscuit and put all biscuits on a cookie sheet. Bake for 10 to 12 minutes at 400° until browned. Add soup and milk in saucepan and heat. Pour over biscuits in casserole dish and bake 30 minutes longer at 350°.
Put meat in kettle and add water to cover. It is better to start with more water and let it cook away than to add water later on. Bring to a boil, reduce heat, and continue cooking, skimming occasionally until meat is half done. Add diced vegetables, garlic, bay leaf, chicken instant broth and potatoes and simmer until meat is tender. Cook the pearl barley separately, adding half the butter. When meat and potatoes are done, remove bones and add barley. Bring to a boil. Check the seasoning. Brown the flour in the butter or margarine until light brown (add a little of the soup liquid, stirring constantly and thicken the soup with the mixture. Add chopped parsley and dill.
Spread pineapple in shallow roasting pan. Cover with cherry filling. Pour dry cake mix over. Sprinkle with melted butter. Bake at 350° for 55 minutes.
Fry hamburger, pork sausage and onion until well done. Pour off grease. Remove from heat. Stir in Cheez Whiz, oregano, garlic powder and sugar. Mix until cheese is melted. Put on rye slices. Arrange on foil-lined cookie sheets. May be frozen. When ready to serve, heat in 400° oven for 10 minutes.
Saute onions, green pepper and garlic in melted butter. Add meat and cook until brown. Drain off fat. Add other ingredients and simmer slowly 3 to 4 hours.
Mix flour, sugar and salt in pumpkin. Beat eggs well and add with milk to the mixture. Pour into unbaked pie shells. Sprinkle cinnamon on top and bake at 375° for 10 minutes and 350° for 40 minutes or until knife inserted from edge of pie comes out clean. Makes 2 (9-inch) pies.
Cook and mash potatoes. Beat cream cheese; add sour cream and seasoning. Fold into potatoes. Spoon 1/2 into casserole; top with cheese slices. Add remaining potatoes and top with cheese. Bake about 25 to 30 minutes at 350° until hot through and cheese melts.
Thoroughly mix 1 1/2 cups flour, sugar, salt and yeast. Combine milk, water and margarine. Heat until just warm. Slowly add to dry ingredients and beat 2 minutes. Add egg and 1 cup flour. Beat 2 minutes. Scrape bowl. Add enough flour to make stiff batter. Spoon into 2 well-greased coffee cans (1 pound size). Cover with plastic lids. Let rise until almost to top of can. Remove lids and bake in 375° oven for 35 minutes. Remove from cans and cool on rack on side.
Sift flour and baking powder together; set aside. Combine eggs, milk, oil and lemon extract. Add sugar, then flour, a little at a time. Roll in small balls. Bake at 350° to 375° for 10 to 12 minutes. When cool, frost and add jimmies or confetti candies.
Mix cream cheese, onion tips and ham; refrigerate. Serve with variety of crackers. (Can use light cream cheese.)
Mix the pudding and milk together with mixer for two minutes. Fold in the sour cream and whipped topping. Layer the mixture with the vanilla wafers and bananas. Store in the refrigerator. Makes a lot. Serves 8 to 12.
Preheat oven to 400°. Place English muffins, crust side down, on a cookie sheet. Spread each muffin half with 2 tablespoons pizza sauce. Top sauce with green pepper, mushrooms and onion. Sprinkle each muffin half with 2 tablespoons shredded cheese. Put on cookie sheet in oven. Bake 5 minutes. Bake until cheese is bubbling. Baking time might vary. Makes 4 small pizzas.
In a 10-inch skillet, cook bacon until crisp. Drain. Reserve 2 tablespoons of fat. Crumble bacon. Set aside.
Cook broccoli and drain. Put in a 9 x 13-inch baking dish. Mix egg, soup and cheese. Pour over broccoli. Pour 3 cups cracker crumbs over broccoli and soup. Drizzle 2 tablespoons butter over crackers. Bake at 350° for 30 minutes.
Remove leafy top of pineapple and reserve. Cut pineapple lengthwise into 8 wedges. Cut off core of each wedge, then slash vertically 1-inch apart down to but not through skin. Heat butter in small saucepan on grill until melted. Add honey, lime juice and ginger. Brush cut surfaces of pineapple with the lime juice. Place spears on the grill for 15 minutes, turning every 5 minutes and brushing with the lime mixture.
Cut 1 1/2-inches from the top of a ready baked angel food cake. Set aside. Mix 2 boxes instant chocolate pudding with a large Cool Whip thoroughly. Pour over the mixture the second half of the cake. Place the remaining portion on top and cover the entire cake. Chill and serve.
Preheat oven to 350°. Mix all ingredients together and beat with electric mixer until smooth. Pour into a greased pie plate and bake for 50 to 55 minutes. Yields 1 pie.
Roll out crackers to make crumbs; add chopped onion, salt and pepper. Cut steak into 4 x 6-inch pieces. Fill with cracker mixture and a strip of ham fat or a piece of bacon, cut about 1-inch thick. Roll and hold together with toothpicks. The ham fat makes a moist dressing. Brown steak rolls in a heavy frying pan. Add a little water and simmer about 1 hour. Add more water if necessary. If you have any cracker crumbs left over, put into pan when steak is done to thicken sauce......(makes a nice gravy).
Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat. Gradually stir 1/2 hot mixture into egg yolks. Then blend into hot mixture in saucepan and boil 1 minute more, stirring constantly.
Combine ingredients. Mix well. Shape into 1-inch balls. Place 2 inches apart on ungreased pan. Flatten with fork. Bake at 375° for 12 to 15 minutes or until lightly brown. Makes 42 cookies.
Mix all ingredients except sugar in large saucepan. Bring to rolling boil, then add sugar all at once. Cook to an active boil that cannot be stirred down, 1 or 2 minutes. Pour into sterilized jars; seal immediately. Yields 2 1/2 pints.
Saute onion, celery and bell pepper in 1 stick oleo. After rice is almost done, add broccoli and mix well. Add cheese and soups to onion, celery and pepper. Mix well. Combine all ingredients. Cook at 350° for 30 minutes.
Shuck oysters. Throw in crumbs. Throw in frying pan and saute in butter. Delicious!
Heat oven to 350°. Brown pork chops on both sides in hot fat. Place apples in greased baking dish. Sprinkle with sugar and cinnamon. Dot with butter. Top with pork chops. Cover and bake 1 1/2 hours.
Pick over, wash and drain beans. Place in 6 to 8-quart Dutch oven and cover with water. Add remaining ingredients. Bring to boil. Cover and simmer until tender (2 to 3 hours). Add boiling water whenever needed to keep beans barely covered.
Cream the butter and sugar together; add eggs. Blend well. Mix all dry ingredients. Add 1/2 of flour mixture to sugar, butter and egg mixture. Mix until smooth. Add milk, gradually, and vanilla. Mix until batter is smooth. Add remaining flour mixture and mix until smooth.
Cream butter, sugar and eggs together. Dissolve baking soda in buttermilk. Add bananas and dry ingredients, milk, vanilla and walnuts. Bake at 350° for 35 to 40 minutes.
In large mixing bowl, mix ground beef, chopped green pepper and chopped onion. Brown in a large skillet. Drain well. Cook macaroni according to package and drain well. Mix macaroni, tomato paste and meat mixture together.
Preheat oven to 400°. Slice potatoes lengthwise into 1/4-inch ovals, then slice each oval lengthwise into matchstick size slices. Spray baking sheet with 3 sprays Pam. Mix egg whites and Cajun Spice together. Add potatoes and mix to coat. Put single layer potatoes on baking sheet. Bake 40 to 45 minutes on bottom rack until crispy. Turn with spatula every 6 to 8 minutes.
Mix the ingredients. Sprinkle the top with cinnamon and some of the brown sugar. Dot with oleo. Bake at 450° for 30 minutes or until brown.
Boil chicken about 1 hour; debone. Mix remaining ingredients with chicken. Put in baking dish; top with cheese. Bake at 300° for 1 hour.
Drain all fruit good; cut in small pieces except oranges. Mix real good; let it set overnight in refrigerator.
Melt chocolate in double boiler. Add milk and vanilla; mix well. Add nuts. Drop by spoonfuls on waxed paper. Cool. Enjoy!
Mix together flour, oatmeal, brown sugar, cinnamon and butter until crumbly. Put 1/2 of the crumb mixture into pastry lined 9-inch pan, reserving 1/2 of crumb mixture to put on top. Cover with rhubarb.
Mix eggs, oil and water together. Beat well. Add dry ingredients and mix well. Pour into greased and floured 9x13 pan. Cook for 35-40 minutes at 350°.
Boil fryer until done and debone into bite size pieces ahead of time. Combine soup, milk, cheese and peppers into a mixture. Layer a casserole	dish with Doritos, chicken, then sauce; repeat. Top with Doritos.	Bake at 350° for 20 to 30 minutes.
Prepare rice as directed on package. Cook and stir meat, vegetables and garlic powder in hot oil in large skillet until browned. Add remaining ingredients; bring to boil. Reduce heat; simmer for 5 minutes. Serve over rice. Makes 4 servings.
You can cut calories by using light pound cake, pineapple in own juices, skim milk in pudding and light Cool Whip.
Mix softened cream cheese and sugar together. Stir in Cool Whip. Spoon into pie crust. Top with strawberries or cherries. Keep refrigerated.
In a 2-quart saucepan, melt margarine over low heat. Stir in flour, salt, mustard and pepper until smooth. Remove from heat. Gradually stir in milk. Cook over medium heat for about 8 minutes, or until thick. Remove from heat. Stir in 1 1/2 cups of cheese. Put macaroni in a 2-quart dish. Pour cheese mixture over macaroni; mix well. Combine the rest of cheese and bread crumbs. Sprinkle over cheese mixture. Bake at 375° for 23 minutes, or until lightly browned.
Sift together 1 1/8 cups sugar, cocoa, flour and cornstarch. In a 2-quart boiler, mix milk, condensed milk, water and butter or margarine. Separate eggs and slightly beat yolks. Mix all ingredients and cook over low heat. Add vanilla. Stir constantly. Pour into baked 9 or 10-inch pie shell.
Beat eggs until light. Add buttermilk and molasses or honey. Combine dry ingredients and stir into batter along with melted butter. Pour into buttered dripper pan to bake at 425° for about 20 minutes or until done. Cut into large squares to serve. Makes 24 pieces.
Simmer rice in milk for about 45 minutes or until it thickens and rice is soft. Beat eggs well. Beat sugar into eggs. Gradually stir rice mixture into beaten eggs and sugar mixture. Mix well. Return to cooking pan. Add salt and cook over low heat about 2 more minutes. Pour into a 2-quart baking dish. Sprinkle with cinnamon. Serves 8 to 10.
Butter a 9 x 13-inch cake pan. Spread frozen potatoes across pan. Salt and pepper, if desired. Chop onion and crumble on top next, then spread all the cheese over evenly. Pour whipping cream over top. Drizzle melted butter around. Bake in a 350° oven for 1 hour. (Cover with foil first 1/2 hour or so, then remove foil and continue baking until cheese is melted and golden brown.) May be made ahead and frozen.
Preheat oven to 375°. Combine raisins and water in saucepan. Bring to a boil. Remove from heat and stir in oil. Cool to lukewarm. Stir in sugar and egg. Sift together dry ingredients and beat into raisin mixture. Pour into a greased 13 x 9 x 2-inch pan. Bake for 20 minutes or until done. When cool, cut into bars. Dust with confectioners sugar.
Combine all ingredients, except pie shells. Pour into unbaked pie shell. Put other pie shell over the top and seal. Bake at 400° for 45 to 50 minutes.
Grind fruits. Add sugar and mix. Prepare jello with 1 1/2 cups hot water and add 1 1/4 cups cold water. Mix all ingredients and chill. May garnish with mayonnaise. Fills two 13 x 15-inch Pyrex dishes. Serves 10 to 12 people.
First: Boil 1/4 of the chicken strips with celery and whole onion in 1-quart of water. Save broth. Then use 1 cup of broth to cook garlic and onions (microwave suggested). Brown remaining chicken strips in skillet sprayed with Pam. Pour all remaining ingredients, including as much broth as pan can hold. Stir and gently cook until peppers are tender. Adjust flavors. Too lemony? Add soy sauce. Serve over linguine or any pasta or rice. Yields 6 servings.
Brown meat in large pot. Stir in onion and celery (I cook this for a few minutes). Stir in tomatoes. Add chili and garlic powder. Add beans. Cover and simmer for 1 hour. This makes 4 servings.
Cook and drain vegetables. Brown onion. Add milk and cheese. Cut up and mix well. Put in a casserole. Cover with crushed crackers. Bake in a 350° oven for 25 minutes.
Wash peppers and remove tops and seeds. Place peppers in casserole and set aside. Next take ground meat, in a saucepan, add onion, salt, pepper, garlic, and brown. Then add tomato sauce, and rice. Take mixture and put into peppers. Cook in 350° oven until brown approximatley 20 minutes.
Preheat oven to 350°. Place graham crackers on ungreased 10 x 15-inch cookie sheet. Melt the butter and sugar over low heat in a saucepan. When melted, stir constantly for 2 minutes (no longer). Remove from heat and add pecans. Spread evenly over the graham crackers.
Preheat oven to 450°. Mix crab, cheese, onions, chiles and jalapeno. Place 5 tortillas in a single layer on 2 large baking sheets. Cover with crab mixture; top with remaining tortillas. Bake 7 to 9 minutes, until cheese is melted and tortillas are lightly browned. Cut in wedges. Serve hot with salsa and sour cream.
Stir together flour, soda, cinnamon and nutmeg. In a large bowl, beat together eggs, honey, butter, sugar and vanilla. Stir the dry ingredients into the egg mixture. Stir in the chopped apples and the raisins. Put in an ungreased 9 x 13-inch pan. Sprinkle nuts on top. Bake in a 350° oven for 35 to 40 minutes.
Cook macaroni. Drain well. Add grated cheese and all other ingredients except crackers. Mix well. Place in a greased casserole. Put cracker crumbs on top. Cook at 350° for about 45 minutes. (Always a hit!)
Dissolve yeast in warm water; let it sit for a few minutes. Add flour in 2 parts (for whole wheat bread, add 2 cups whole wheat flour and 4 cups white). Knead dough, then put in oiled bowl. Let rise for 1 hour. Make into rolls or bread and let rise for 1 hour. Bake at 350° for 20 minutes for rolls and 30 minutes for bread.
Cut carrots, zucchini and avocado into slivers. Cook rice. Warm sushi sheets to make more flexible. Spread rice over sheets 1 inch from one and and 2 inches from other end. Wet the ends. Lay slivers of carrots, zucchini and avocado and roll tight. Roll back and forth to seal ends. Cut rolls into 1-inch pieces. Be careful in cutting.
Drain Veg-All. Pour in 1/2 cup of milk and soup. Heat in a boiler until it is completely warm. Cook chicken until done. Pull off the bone and place in bottom of one pie shell. Pour Veg-All mixture over the chicken. Place the other pie shell on top. Dot with butter. Bake in oven at 350° for 45 minutes.
Sift flour and salt together. Measure oil in measuring cup, add milk to cup; without stirring milk and oil together. Pour into flour and stir with fork until dough cleans bowl. Add cheese. Roll into balls. Flatten with fork or bake at 425°.
Mix sugar with cornstarch and salt. Add cherries and cook in saucepan until mixture comes to boil; add butter. Line pie pan with pastry. Add cherry mixture and cover with strips of pastry. Bake in a moderate oven about 350° until golden brown.
Mix together all ingredients, except soup. Make into thick patties. Arrange in skillet and cook until done. In mixing bowl, add soup and 1 can water and whip together. Pour over patties in skillet and simmer for about 20 minutes. Gravy will turn light brown in color.
Cream the butter and sugar. Add eggs. Add crushed vanilla wafers and milk alternately. Fold in coconut and pecans. Bake in tube pan at 275° for 2 hours.
Preheat oven to 425°. Melt butter in a skillet in oven. Mix flour, milk and eggs. Bake 15 to 20 minutes. Sprinkle with powdered sugar. Use topping of choice.
Boil spaghetti according to directions. Drain and rinse with cold water. Add all ingredients. Toss and chill.