HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use a rolling pin to flatten each piece of bread. Combine Blue cheese, cream cheese and egg in bowl and mix well. Spread evenly on bread, covering each slice to the edges. Place 1 asparagus spear (or 2 to 3 cut pieces) on each slice of bread and roll up and secure with 3 toothpicks. Dip in melted butter. Place on a baking sheet and freeze. Partially thaw asparagus rolls and slice each into 3 equal pieces so each piece has a toothpick. Bake at 375° for 15 minutes until golden brown. Yields 60 appetizers.
Brown ground beef in margarine. Add other ingredients and bake at 400° for 30 to 45 minutes.
Mix well and cook in lightly greased (10-inch) pan for 35 minutes at 400°.
Mix all dry ingredients. Melt butter and add wet ingredients. Mix well until dough is smooth. Does not need a lot of kneading. Put in large Tupperware bowl and seal. Keep in warm place for 1 hour, or until bubbly and at least double in size. Form into a loaf and place in oiled pan. Let rise another 20 minutes. Bake at 350° for 45 to 50 minutes or until nicely browned. Store in cloth kitchen towel until used up or freeze as soon as covered. Do not refrigerate!
Preheat oven to 400°. Grease muffin tins. In medium bowl, stir egg, melted butter, 1/2 cup maple syrup and vanilla. Add flour, baking powder and salt. Stir until just blended. Batter will be lumpy. Pour batter in muffin tins. In small bowl, stir together the brown sugar, pecans and remaining maple syrup. Spoon over muffins. Bake 8 to 10 minutes until wooden pick inserted comes out clean. Remove pans to wire rack; let cool 5 minutes. A great way to start a cool Fall morning.
Put cream cheese on a serving dish. Pile shrimp or crab on top. Pour on seafood sauce. Serve with a variety of crackers.
Mix first four ingredients and set aside. Cream butter and sugar. Blend in next 5 ingredients. Mix well. Add sour cream. Using a Bundt pan (greased), put 1/2 batter and 1/2 of apple mix, then rest of batter and apple mix on top. Bake at 375° for 40 minutes. Let set 1/2 hour before removing from pan. When cooled, put on any frosting glaze. Can be frozen for later use.
Combine all ingredients and store in an air-tight container. Add to your morning's coffee and enjoy!
Cut up, boil and mash squash. Add remaining ingredients. Salt and pepper to taste. Butter baking dish and bake at 375° until done. Tastes a lot like dressing.
Cream together the margarine, sugar and eggs. Add remaining ingredients. Bake at 350° for 45 minutes.
Place the sweet potatoes in a baking dish. In medium saucepan, combine sugars, cornstarch, orange rind and salt. Slowly stir in juice and water. Over medium heat, stirring constantly, cook until thickened. Stir in butter until melted. Pour over sweet potatoes; sprinkle with cinnamon. Bake at 350° for about 30 minutes.
Cook meat over night in crock pot, covered with water. Drain in the morning and return meat to crock pot. Add the rest of the ingredients and cook on high all day. Serve with Fritos, shredded cheese, green onions, sour cream and your favorite hot sauce.
Bring mixture of sugar, syrup, butter and salt to a boil; cook to soft ball stage. Remove from heat; add 1/2 teaspoon soda and cream of tartar. Pour over popped corn; mix well. Put in pan; bake in oven for 1 hour at 200°. Remove from oven; place on waxed paper and separate. After it is cool, place in sealed jar or plastic bag.
Tear head of lettuce in bite size pieces and put in bottom of 9 x 12-inch pan. Layer remaining ingredients. Cover top with mayonnaise to seal. Grate Cheddar cheese on top. Next day toss and add croutons and serve. Serves 8.
Prepare stuffing according to package. Cook chicken until done. Remove chicken from bones. Place chicken in a 3 x 9 x 12-inch pan. Mix all 3 soups together. Do not dilute. Pour over chicken. Place stuffing over chicken and soup. Bake, covered, at 350° for 30 minutes. Remove cover and bake 15 minutes more.
Boil soup, water and chicken. Add peas and rice. Place in casserole dish. Bake 20 minutes at 350°.
Brown meat and drain. Mix sour cream with cooked noodles. Add chopped onion. Combine tomatoes and tomato sauce. In a sprayed casserole dish, layer beef, noodles, tomato mixture, grated cheese and more layers, ending with cheese on top. Bake at 350° for 30 to 45 minutes or until hot and bubbly.
Spread peanut butter on bread.	Use raisins for eyes, a cherry for the nose and pretzels for the antlers.
In a large bowl, combine the flour, baking soda, salt and cinnamon. In another bowl, beat eggs, sugar and oil. Stir in apples, nuts and coconut. Stir into dry ingredients just until moistened. Fill 18 greased muffin cups three fourths full. Bake at 350° for 25 to 30 minutes. Cool in pan 10 minutes before removing to a wire rack. Makes 1 1/2 dozen.
Mix shortening, sugar, eggs, milk and vanilla. Mix dry ingredients. Chill dough and roll. Bake at 350° on ungreased cookie sheet.
Put pineapple and crumbs into baking dish. Mix beaten eggs, sugar and butter together. Pour over pineapple and bake at 350° for 30 minutes.
Whip together sugar, oil, vanilla and eggs. Stir in flour until moist. Pour into 12 x 9 x 2-inch pan. Cook at 350° until top is lightly browned and puffiness has fallen down.
Chop all veggies together; drain well. Set aside. Bring remaining ingredients to a boil; pour over cabbage mixture while hot.
Beat together egg, sugar and oil. Add dry ingredients. Pour into loaf pan. Place in cold oven. Bake at 300° for 1 1/2 to 2 hours. Let cool completely. Remove from pan. Makes a 3 pound loaf.
Mix all ingredients except cheese, lettuce and croutons. Let stand 20 minutes. Break up Romano in small pieces. Add cheese and croutons. Toss with dressing. Serve immediately.
Fry bacon until nearly done; drain well on paper towel. Fry hamburger and onion; drain off excess grease. In a large Dutch oven or baking dish, combine remaining ingredients. Add meats and onion; simmer for 4 to 5 hours on the stove, or bake at 300° for 2 to 3 hours.
Cream together margarine, peanut butter and sugar. Add egg and vanilla, then add dry ingredients. Roll into 1-inch diameter balls and place in small muffin pan. Bake until light brown at 350° about 10 minutes. Remove from oven and press a peanut butter cup in the middle. Cool slightly before removing.
Combine all ingredients in medium saucepan and bring to boil, then reduce heat to simmering. Cook 45 minutes to 1 hour.
In a saucepan, bring chicken broth to a boil. Add broccoli, onion and bay leaves. Reduce heat and simmer until broccoli is tender; remove bay leaves. Meanwhile, in another saucepan, melt butter. Stir in flour to make a smooth paste. Gradually stir in milk. Cook over medium heat until mixture is hot and thickened stirring often. Add 1 cup of broccoli to milk mixture; stir until blended. Gradually add remaining broccoli stock to milk mixture. Heat and stir until well-blended. Season with salt and pepper. Yields 6 servings.
Wash potatoes but do not peel. Cut into quarters; cook, then drain. Place half of the potatoes in a baking dish and season to taste. Add half of the cheese and bacon. Repeat the layer and pour butter over the top. Heat until cheese is melted. Serves 8.
Cook roast. Mix the rest of ingredients. Put it all together and add the beef broth and some of the beef, cut in small pieces. Add	salt and pepper to taste. Cook until the flavor has cooked through.	Then enjoy.
Heat, dissolve and chill sugar and water. Add the next 4 ingredients. Pour into containers and freeze. Serve with 7-Up or ginger ale.
Mix in order given and bake for 30 minutes in a 350° oven in a greased pan. Cut in squares and roll in powdered sugar.
Saute onions and celery in margarine until soft. Mix with rest of ingredients. Bake at 350° for 1 1/2 hours or until golden brown.
Crumble ground beef in 2-quart dish. Cover. Cook 5 minutes in microwave. Stir and turn 2 times. Add onion and Tater Tots. Mix soups and pour over mixture. Cover and cook 15 minutes. Turn 3 times.
Put cottage cheese through food mill to make it smooth. Beat potatoes in with cheese. Beat in sour cream, eggs, salt and cayenne pepper. Stir in scallions; spoon into uncooked pie shell and sprinkle with Parmesan. Bake at 425° for 50 minutes.
Combine all ingredients and let stand in refrigerator overnight to blend and flavor. Makes 2 cups. Serve with raw vegetables or chips. Also good on fish or baked potatoes.
Process all ingredients and mold into a ball or shape of your choice. Serve with strawberry preserves on gingersnaps. (I pour the preserves over the mold and serve gingersnaps on the side.)
Beat together the eggs, salt, pepper, parsley flakes, garlic powder and Parmesan cheese. Add the cooked spaghetti and mix to coat. In a 9 x 13-inch pan layer the spaghetti mixture and the Mozzarella cheese, ending with cheese. Bake at 325° for 30 minutes or until cheese melts. Cover to bake. Cut into squares and serve with your favorite spaghetti sauce.
Take a large soup pot. Put 1 tablespoon of oil and 1 cut onion in; brown this a little with the meat. Fill soup pot with water, about 3/4 of the pot. Bring to a boil. Add to water all spices and bay leaves. Cook on medium heat for about 30 minutes. Add tomato soup, tomatoes, sugar, lemon juice and kosher salt. Cut cabbage; take core out and place in boiling soup. Cook for 2 hours approximately, continuing stirring. Peel potatoes; cut into small pieces. Put into soup. Cook for approximately 1 more hour. Add toasted almonds.
Mix and pour over any fruit. Bake at 400° for 30 minutes. Serve warm or cold with ice cream or Cool Whip.
Soften cream cheese, add vanilla. Mix into plain sugar, 1/2 at a time. Stir in 2 cups coconut, mix and then roll into balls of coconut.
Mix Jell-O, waters, pineapple and pie filling. Chill in a 9 x 13-inch glass dish. Combine cream cheese, sour cream, sugar and pecans. Pour over Jell-O mixture. Chill.
Wipe pot roast with damp paper towel. Brown well in butter in 6-quart Dutch oven over medium heat, turning with wooden spoons. Remove roast and set aside. Preheat oven to 325°. Add onion and garlic to drippings and cook over low heat 5 minutes. Remove from heat. Stir in flour until smooth. Add vinegar, corn syrup and broth. Stir while bringing to a boil. Tie bay leaves, parsley and pepper in cheesecloth. Add to pot with roast. Cover and put into oven and bake for 3 to 3 1/2 hours. Remove cheesecloth bag before serving. Serves 6.
Preheat oven to 350°. Grease a 2-quart casserole. Remove outer leaves from cabbage. Shred cabbage; cover with boiling water. Boil for 5 minutes; drain. Beat eggs until foamy. Add sour cream, salt and pepper; beat until smooth. Stir in cabbage and pour into casserole dish. Dot with butter; sprinkle with cheese. Bake for 30 minutes. Serves 4 to 6.
Place in bowl: Jell-O, pudding and tapioca. Mix well. Slowly pour water over, stirring to dissolve. Let cool and partially congeal, then add Cool Whip and mix well. Blend in oranges. Mold; refrigerate.
Beat cream cheese in small bowl. Combine remaining ingredients in large bowl. Combine the two mixtures and pour into 9 x 12-inch pan; freeze. Thaw 20 minutes before serving.
Chop onions, tomatoes, lettuce. Toss with cheese, dressing and hot sauce. Add Doritos. Add sliced avocado. Brown beef, drain, add beans, and salt. Simmer for 10 minutes. Mix into cold salad. Decorate with Doritos, avocado and sliced tomatoes.
In a large bowl, mix the first 13 ingredients. Transfer to a 13 x 9 x 2 inch baking dish (dish will be full). Sprinkle with cheese and French-fried onions. Bake, uncovered, at 350 degrees for 30 minutes or until heated through.
Combine all ingredients except egg yolks and 2 tablespoons of milk and bring to a boil. Simmer gently 20 minutes over low heat, stirring frequently. Beat together egg yolks with 2 tablespoons milk and add to hot rice, stirring rapidly. Remove from heat and chill. Place waxed paper directly on pudding to prevent crusting.
If fish is frozen, thaw enough to cut into 1-inch cubes or cut fresh fish into cubes. Set aside. In large, heavy pan such as a Dutch oven, saute onion and garlic in the oil until tender, about 5 minutes. Add the tomatoes, red and green pepper, cucumber, basil and oregano. Saute 2 minutes more. Add water and heat to simmering. Add fish. Heat to simmer and cook for 10 to 15 minutes or until fish is just tender. Cooking time depends on the type of fish and whether it is fresh or frozen. Add salt and saffron. Just before serving, add lemon juice to taste. Serve immediately.
Boil one inch of water in a large skillet. Add asparagus and cook, uncovered, just until crisp tender. Meanwhile, in a medium bowl, whisk together the eggs and water until the whites and yolks are completely blended. Coat a 10 inch nonstick skillet with cooking spray. Heat the skillet over medium-high heat until just hot enough to sizzle when a drop of water is added. Pour in egg mixture. It should set immediately. With an inverted pancake turner, lift the edges as the mixture begins to set to allow the uncooked portion to flow underneath. When the top is set, fill one half of the omelet with the asparagus, mushrooms and cheese. With the pancake turner, fold the omelet in half over the filling. Slide onto serving plate. Salt and pepper to taste. Serve immediately. This has 5 grams of carbohydrate.
Preheat oven to 350°. Cut an 18-inch long piece of parchment paper. Prepare cake mix according to package directions. Pour batter over parchment paper, spreading evenly using scraper. Bake 30 to 35 minutes or until top springs back when lightly touched with fingertip. Remove from oven to cooling rack. Sprinkle 1/2 cup of powdered sugar over cake. Place a sheet of parchment paper over cake. Place cooling rack upside down over parchment paper and carefully turn cake out at once. Roll up cake in parchment paper as for a jelly roll. Cool completely. Unroll cake. Spread cake with 1/4 cup ice cream topping, pressing lightly using a scraper. Combine cream cheese and remaining 1/4 cup powdered sugar. Mix well. Zest whole lemon. Juice lemon to measure 1 tablespoon juice. Add zest and juice to cream cheese mixture and whisk. Add food coloring, if desired. Mix well. Fold in 1 cup of the whipped topping. Gently spread ice cream topping to within 1-inch of edge. Reroll cake. Sprinkle with remaining powdered sugar. Slice with knife. Garnish each serving with whipped topping, a strawberry and remaining ice cream topping. Yield: 12 servings.
Quarter biscuits. Combine 1/4 cup white sugar and cinnamon. Shake biscuits thoroughly in sugar-cinnamon mixture. Thoroughly grease 10-inch fluted Bundt pan. Arrange biscuits in prepared pan. In saucepan, combine margarine, sugars, milk and vanilla. Bring to boiling point and pour over biscuits. Bake in a 350° oven for 30 minutes. Invert immediately onto warm platter.
Mix ingredients. Bake in 9-inch cake pans at 350° for approximately 35 minutes. Top with strawberry icing by adding 1/2 cup crushed sweetened strawberries to a can of prepared cake frosting.
Fry 4 strips of bacon until crisp. Set aside. Drain bacon drippings except for 2 tablespoons. Add onions and green pepper. Saute until onions are clear. Add 1 (16 ounce) can tomatoes and juice. Add 1 cup of water and 1 (8 ounce) can tomato sauce. Add seasonings (sugar, salt and pepper). Add 2 cups of rice. Pour into greased casserole and bake, covered, at 375° for 45 minutes.
Brown onion in oil, add meat and seasonings, brown lightly. Cover and simmer 10 minutes. Add soups; cover and simmer 45 minutes. Cook spaghetti and drain. Sprinkle with cheese.
In a large mixing bowl, beat condensed milk, pudding mix and water. Chill 5 minutes. Fold in whipped cream. Spoon into serving dishes. Chill. Garnish with whipped cream or as desired.
Separate cookies; put the filling in one bowl and the cookies into the blender, a few at a time. Blend until they look like potting soil. Cream together butter, sugar, cream cheese and filling from the cookies. Set aside. In another bowl, mix instant vanilla pudding and milk. Beat until blended and fold in Cool Whip.
Mix together pie filling, oranges, strawberries and grapes. Chill well. This can be done the day before serving. Slice bananas into the fruit mixture just before serving.
Combine meat, crumbs, egg and milk and mix thoroughly. Form into small balls. Combine remaining ingredients. Stir until sugar dissolves. Pour over meat balls. Bake in slow oven (325°) 1 hour, basting frequently.
Set aside 15 1/2 X 10 1/2 X 1 inch pan. Sift together flour, baking powder and salt. In separate bowl cream butter, peanut butter and vanilla until softened. Add eggs gradually, creaming until fluffy after each addition. Thoroughly blend in dry ingredients. Turn into pan and spread evenly. Bake at 375 degrees for about 20 minutes. Cut into 3 X 1 1/2 inch bars while warm. Remove.
Place fruit in layers in large bowl in order as given. Spoon orange juice concentrate on top. Cover and chill for 6 to 8 hours. Serves 8.
Combine margarine and sugar until fluffy. Beat in eggs, three at a time. Add 1/2 of sour cream and flour. Blend. Add remaining flour, soda, lemon and sour cream. Beat until well mixed. Fold in blueberries. Grease and flour Bundt pan. Bake at 300° for 1 hour and 15 minutes.
Heat oven to 350 degrees. Mix chicken, rice, broccoli in oven safe dish. Melt the cheese, milk and soup. Pour over ingredients, mix well and bake about 20 to 30 minutes, until thoroughly heated. Serve.
In large bowl, beat together raw eggs, ketchup, soup mix and spices. Add bread crumbs; blend well. Mix in ground beef. Blend thoroughly with hands. Pack 3/4 of mixture into standard size loaf pan. Push 3 holes in center of loaf pan. Place a peeled boiled egg in each hole, lengthwise. Cover with remaining meat mixture, carefully packing down tightly and covering eggs. Bake at 350° for 2 hours. Cover with extra ketchup during the last 1/2 hour. Cook 5 minutes. Slices will have egg in almost every serving.
Put in bowl the first 9 ingredients; mix well. Add remaining ingredients; mix well. Cover and refrigerate 2 hours. Serve with Doritos or nacho chips. Serves 8 to 10. Contains 204 calories.
Cook macaroni according to directions. Meanwhile, melt butter in glass container in microwave. Blend in flour. Add salt. Slowly blend in milk. Add 1/2 cup shredded cheese. Microwave until thickened (about 4 minutes), stirring occasionally.
Mix ingredients. Top with bacon slices. Bake in oven at 350° for about 1 1/2 hours or until done.
Combine sugar and syrup in a pan; bring to a boil. Remove from heat. Add peanut butter. Stir in cereal. Pack down in a 9 x 13-inch pan.
Cream the margarine and sugar until light and fluffy. Add eggs and mix well. Stir in bananas. Sift together flour, baking powder, baking soda and salt. Add to creamed mixture and mix well. Fold in undrained pineapple, coconut and nuts. Pour into greased and floured 9 x 5-inch loaf pans and bake at 350° for 1 hour and 10 minutes or until tests done. Remove from pans to cool. Makes 2 loaves.
Brown pork chops on both sides in butter in a large skillet. Drain. Add carrot and next 3 ingredients. Combine dry soup mix and water, mixing well. Pour over chops and vegetables. Bring to a boil. Cover. Reduce heat and simmer 45 minutes or until chops are tender. Yields 2 servings.
Mix first layer and spread in bottom of 10 x 6 x 2-inch pan. Bake at 350° until golden brown. Cool.
Melt shortening. Beat eggs until light. Add sugar, then shortening and blend. Add flour, cocoa, vanilla and nuts. Mix well. Pour batter into waxed paper-lined 9 x 13-inch oblong cake pan. Bake in moderate oven (350°) for 30 to 35 minutes. Cool and cut into squares. Makes 32.
Beat eggs. Stir in sugar, pecans, corn syrup, vinegar, vanilla and salt. Mix well. Pour into unbaked pie shell. Bake 10 minutes at 450°, then reduce heat to 325° and continue to bake for 35 to 40 minutes.
Mix well and store in refrigerator. Hard-boiled eggs may be added, if not kept too long.
Melt 3 tablespoons margarine in 9 x 13-inch glass baking dish. Add macaroni, stirring enough to coat macaroni with margarine. Cover with 1 quart milk. Sprinkle with salt and pepper. Top with slices of Velveeta cheese. Bake at 325° for 1 hour. Do not stir. Check to see if macaroni is done. If not, bake 5 or 10 minutes longer.
Mix soups together (no water). Alternate layers of chicken breasts and soup in crock-pot. Cook on high for 5 hours. Serve over rice or noodles. So easy and so delicious!
Mix first 8 ingredients together thoroughly. Add flour (part at a time) and form into rolls. Chill overnight. Slice and bake on ungreased cookie sheet. Bake at 325°.
Mix all ingredients together in saucepan or frypan. Bring mixture to boil over medium heat. Pour mixture over uncooked meat; cover. Put in a 350° oven until meat is tender.
Bring applesauce and water to boil. Stir in rest of ingredients. Pour into ring mold. Chill. Unmold and fill with cottage cheese or Waldorf salad.
Mix all ingredients together and pour into 2 well-greased and floured 9 x 9-inch loaf pans. Bake 1 hour at 350°.
Saute onion, green pepper and butter. Add meat and lightly brown until meat is no longer pink. Add seasonings. Stir in tomatoes, tomato sauce and water. Heat mixture to boiling. Put in a 13 x 9 x 2-inch pan. Layer like lasagne. Place tomato sauce, meat mixture first, next uncooked noodles, then tomato sauce-meat and noodles (be sure noodles are well covered by sauce). Top with Mozzarella cheese. Cover with foil and bake in preheated 350° oven for 1 hour. Let set 10 minutes before cutting. Serves 10.
Mix well. Pour into unbaked pastry shell. Bake in 350° oven for 35 to 40 minutes.
Melt 3 tablespoons butter; add onion and cook about 5 minutes. Blend in flour, salt and pepper. Add tomatoes and mix thoroughly. Cook, stirring constantly, until thickened. Add beans and ham; heat until bubbling. Turn into 1 1/2-quart casserole. Spread bread rounds with remaining butter (or melt butter and toss with crumbs). Place rounds or crumbs in a border around casserole. Broil about 10 minutes or until bread is delicately browned. Or heat in 425° oven. Serve 6.
Combine sugar and syrup in a 3-quart pan. Cook over moderate heat, stirring frequently until mixture boils. Remove from heat. Stir in peanut butter; mix well. Add Rice Krispies; stir until well coated. Press mixture in a 9 x 13-inch buttered pan. Melt chocolate and butterscotch bits together over hot, but not boiling, water (or microwave), stirring until well blended. Remove from heat and spread evenly over Krispies mixture. Cool. Cut into bars.
In wok or heavy skillet, on medium-high heat, saute broccoli in vegetable oil. After 5 minutes, add chicken strips. Saute another 5 to 7 minutes.
Wash and hull the strawberries. Reserve half (the better looking ones) and mash the remainder. To the mashed berries, add the sugar and cornstarch. Mix well; cook for 5 minutes, stirring constantly, until thickened and clear. Stir in lemon juice and almond flavoring. Cool. Add the remaining berries (whole ones). Pour into pie shell and chill. Before serving, top with a ruff of whipped cream.
In large bowl, combine all ingredients, except flour; blend well. Stir in flour. Chill. Preheat oven to 375°. On lightly floured surface, roll out 1/8-inch thick. Cut into shapes. Bake for 7 to 10 minutes, until brown. Frost.
Stir all ingredients together and put in a 9 x 13 pan. Bake in a preheated oven at 350° for 1 1/2 hours. Serve hot!
Melt caramels in milk over low heat. Add pecans. Drop by teaspoonfuls on buttered wax paper. Chill.
Heat oven to 400°. Beat eggs slightly; add milk. Mix sugar, flour and nutmeg; stir in. Mix in rhubarb. Pour into pastry lined 9-inch pie pan. Bake for 50 to 60 minutes, until browned. Can be topped with meringue, if desired.
Preheat oven at 350 degrees. Spoon cherry pie filling into 7x11 baking pan. Sprinkle in the cake mix right from pkg. Drizzle in butter. Bake for 40 minutes. Serve in ice cream. Yield 6-8 servings.
Spread cream cheese in bottom of casserole dish. Top with 1 can of hot Hormel chili. Follow with green chilies, then second can of hot Hormel chili. Top with Cheddar cheese and black olives. Bake at 350° until bubbly, approximately 30 minutes.
Whip cream cheese and sugar together until well blended and smooth, about 4 minutes. Stir in pineapple, coconut, pecans and half of Cool Whip. Stir until well blended. Pour into crust and spread remaining Cool Whip over filling. Keep refrigerated.