HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix stuffing as directed on package. Cover and microwave 3 minutes. Uncover. Fluff with fork. Spread a layer of prepared stuffing on each slice of steak. Roll up each steak, tucking in ends. Secure each with a toothpick. Place in baking dish. Bake at 350° for about 30 minutes or until steak is done. Roll-ups can be cooked in electric skillet, slow cooker or rangetop skillet. (Add small amount of water or broth to prevent sticking.) Or microwave at 5 minute intervals to desired meat doneness, about 15 minutes total.
Melt butter. Add flour. Mix and then add chicken broth. Add cream and wine. Mix. Boil for 10 minutes. Add lobster pieces.
Whip together and serve with breads such as zucchini, banana and cranberry.
Melt margarine in large skillet. Saute vegetables until softened. Combine all ingredients in large bowl; stir to combine. Pour into a 9 or 10-inch quiche or pie pan which has been sprayed with nonstick cooking spray. Bake at 350° for 1 hour. Makes 8 servings.
Saute onion and garlic in oil. Combine remaining ingredients, except macaroni. Cook until vegetables are tender, about 1 1/2 hours. Add macaroni. Serve hot. Serves 6 to 8.
Mix eggs and 1 cup sugar. Add melted margarine, honey, sour cream, soda and vanilla; mix well. Add flour until consistency of sour cream. Put into pan; bake for ?? minutes. Preheat oven to 400° and reduce to 300° when put into oven.
Spread pie filling over cooled cake. Mix cream cheese, sugar and whipped cream. Spread over pie filling. Store in refrigerator until ready to serve.
Mix all ingredients well together. Make into meatballs about the size of walnuts. Place meatballs in baking dish sprayed with Pam spray. Pour barbecue sauce over each meatball. Bake about 1 hour at 350°.
Grate cabbage, carrots and onions; set aside. Add pickle juice, milk and celery seed to mayonnaise; stir well. Add mixture to cabbage, carrots and onions. Blend; cover tightly and store in refrigerator.
Grind first 5 ingredients and drain. Combine vinegar, sugar and spices; bring to a boil. Add other ingredients and simmer for 30 minutes. Can in hot jars and seal.
Mix together first 5 ingredients and make into mounds or small shaped balls. In double boiler, melt chocolate chips and paraffin wax. Using a toothpick, dip mounds into chocolate mixture. Lay on wax paper to cool.
Brown ground beef. Add remaining ingredients and mix together. Put together 6 or 8 tortillas in bottom of 9 x 13-inch pan. Add a layer of meat mixture, then a layer of nacho or tortilla chips, meat, then top with a layer of chips. Sprinkle with grated cheese. Cover with foil. Bake at 350° for 30 minutes.
Mix Crisco, salt and 1/2 c. brown sugar together. Add flour. Press mixture tightly into a 8-inch pan. Bake 15 minutes at 300°.
Cook asparagus according to package directions, omitting salt and fat. Drain well. Place in a serving dish. Combine egg and cornstarch, stirring to blend. Melt margarine over low heat in a small skillet. Add egg mixture. Stir in lemon juice. Continue to cook over medium heat until thickened and bubbly. Pour over asparagus and sprinkle with lemon rind. Exchanges: 1 vegetable/1/2 cup.
Peel and boil sweet potatoes until tender. Place in baking dish. Mix syrup, melted butter, sugar and water until well blended. Sprinkle cinnamon to taste over potatoes. Pour syrup mixture over potatoes. Bake at least 30 minutes in a 350° oven.
Separate cabbage leaves. Put in boiling water for about 2 minutes. Mix hamburger, rice, onion, peppers, salt and pepper. Roll small amount of mixture in hand to form ball. Wrap in cabbage leaf. Put in greased baking dish. Pour tomato juice over until about 3/4 covered. Bake at 350° for 1 1/2 hours.
Mix all of the above together and pour into an 8x8 pan. Sprinkle coconut on top (optional). Bake at 350° for 30 minutes or more. Frost like any other cake or eat plain.
Combine flour, baking powder, salt, pudding mix, butter, egg and milk and beat for 2 minutes with electric mixer. Grease a 10-inch pie plate. Pour batter into dish, spreading evenly. Place peach slices over the top of batter. Combine cream cheese, honey and orange juice and beat well. Spread topping over peaches to within 1 inch of the edge of the baking dish. Mix 1 tablespoon sugar with cinnamon and sprinkle over cake. Bake in preheated 325° oven for 45 to 50 minutes. Serve warm with whipped cream or vanilla ice cream.
In a saucepan, cook butter and sugars over medium heat beating gently with a whisk until it becomes light in color, about 10 minutes. Stir in the spices and the ice cream; blend well. Refrigerate or freeze until ready to use. Use a heaping teaspoon per drink, adding a shot of rum and boiling water to fill the mug.
Drain and mix fruit cocktail and crushed pineapple with pistachio pudding, then add one medium size Cool Whip. Keep in refrigerator until ready to eat.
Saute onion in margarine until done. Add remaining ingredients. Cook over low heat about 45 minutes. This is good with most meats. It can be brushed on meat while cooking or used at the table.
Cook chicken until falls off bones. Spread the chicken in pieces in the bottom of a large casserole. Layer with the broccoli. Mix the next 4 ingredients together and spread on the broccoli. Top with the cheese. Add the bread crumbs mixed with butter. Bake in 350° oven for approximately 1/2 hour or until golden and bubbly.
Mix ingredients. Dip wieners in batter. Cook in Crisco in a small frying pan, turning several times until golden brown.
Cook sausage and onion in skillet until done; drain. Add remaining ingredients; mix well. Pour into a 1 1/2 quart casserole. Bake at 350° for 20 to 30 minutes. Top with additional cracker crumbs if desired.
Brown meat in melted margarine and put into a 2-quart baking dish. Blend flour and seasonings. Mix flour with wine and beef bouillon. Pour over meat. Cover and bake at 325° for 2 hours. Add onion and mushrooms. Cover and continue cooking 1 hour more. Serve over hot rice.
Combine flour, salt, baking powder and sugar in a bowl. Cut in the butter with a pastry blender, or rub in with fingertips. Mix in egg and cream with a fork. Stir in currants. Turn dough out on a lightly floured board and pat out in a circle about 1/2-inch thick. Cut in wedges. Brush tops with slightly beaten egg white and sprinkle with sugar. Bake at 400° for 15 to 18 minutes. Makes 12.
Place all ingredients in a bowl. Mix together. Add 1/4 to 1/2 cup more flour if dough is too sticky. Drop by teaspoons onto cookie sheet. Bake at 350° for 10 to 15 minutes or until lightly browned. Cool. Frost with your favorite icing. Makes 5 dozen.
Prepare pudding according to directions on box. Let set in refrigerator. Fold in Cool Whip and Grape-Nuts.
Melt butter in microwave. Stir in rosemary and pepper. With pastry brush, brush the insides of 12 tin muffin cups with mixture. Preheat oven to 400°.
Heat oil; add cabbage, bell pepper, salt and pepper and water. Cover and turn heat down to simmer and cook until cabbage is tender.
Slice and boil squash with onion until tender. Salt and pepper; drain. Add Pet milk, butter and mushroom soup to desired consistency. Mix well and pour into a large baking dish (glass). Place slices of Velveeta cheese on top. Bake uncovered at 350° until cheese melts.
Combine flours, sugar, baking powder, salt, cinnamon, nutmeg, dates and walnuts; set aside. Whisk egg, pumpkin, milk, butter, honey and orange zest; blend well. Add liquid ingredients to dry ingredients. Stir just until moistened.
Dissolve yeast in warm water. Add evaporated milk that has been mixed with warm water. Then add oil, sugar, salt and egg. Mix well and add bread flour. Cover with wax paper and towel. Let rise until double (1 to 1 1/2 hours). Knead well and make out into rolls 1/2-inch thick. Dip in melted butter. Place on pan and let rise 1 1/2 hours. Bake at 425° for 10 to 12 minutes.
Boil your meat and potatoes until tender; drain water. Cook your soup and milk; add onions and carrots. Add meat and potatoes. Let simmer, covered, for 30 to 40 minutes.
Cut meat in bite-size pieces. Fry in a little butter. Sprinkle some flour over meat, then add the rest of ingredients. Simmer 1 hour. Makes 15 to 20 sandwiches.
Combine all ingredients except cranberries and nuts. After blended well, fold in nuts and cranberries. Bake at 350° for 35 to 45 minutes. Immediately remove from pan and cool on rack.
In a skillet, brown sausage and drain. In a bowl, beat eggs and add onion, salt, pepper and garlic powder. Spoon by 1/3 cupfuls into well-greased muffin cups. Bake at 350° for 20 to 25 minutes. Yield: 1 dozen.
In skillet, cook onion in butter until tender. Stir in soup and milk. Add chicken; cook until tender. Stir in vegetables and potatoes. Heat through. Makes 4 to 6 servings. (Easy way to use leftover chicken or turkey.)
Drain cherries. Measure juice; add water to make 1 cup. Dissolve jello in boiling water; add measured liquid and undrained pineapple. Chill until thickened. Stir in cherries; chill until firm (4 hours). Use for salad to accompany ham. Use for dessert by omitting celery. Makes 12 to 14 servings.
Melt the margarine in a saucepan. Put in 2 tablespoons flour to thicken. Add 2 cups milk. Simmer on low heat. Add Parmesan and seasonings. Serve over cooked fettuccine.
Mix 1/2 cup warm water, 2 tablespoons yeast and 1 teaspoon sugar. Set aside.
Preheat oven to 375°. Grease and flour two 9-inch round pans. Combine flour, baking powder, salt and soda; set aside. Beat together shortening and sugar until fluffy. Add eggs, one at a time, beating after each addition. Blend in bananas. Add flour mixture, alternating with buttermilk. Stir in walnuts. Pour into pans. Bake 30 to 35 minutes or until done. Cool on wire rack for 10 minutes. Loosen edges and remove from pans; cool completely. Fill and frost with frosting.
(NutraSweet glaze can be substituted for regular. Lite Cool Whip may also be substituted.)
Combine 2 cups Cool Whip and sour cream and mix well. Fold in strawberries and spoon into crust. Chill and serve. Top with remaining strawberries before serving.
Mix salad dressing and seasoning. Brush chicken with half of salad dressing mixture. Place chicken on grill over medium hot coals. Grill for 8 minutes. Turn; brush with remaining salad dressing mixture. Continue grilling for 8 minutes or until tender.
Brown hamburger and onion in a large saucepan. Drain. After meat is browned, add water and celery. Let cook 15 to 20 minutes over medium heat. Add the tomatoes, salt and pepper. Let simmer about 5 minutes. Add the potatoes. Cook until potatoes are tender.
Mix ingredients; roll into balls. Put into oven at 350° until brown. Makes approximately 84 balls.
Oil party rye on both sides. Spread sauce followed by grated sharp cheese, pepperoni, parsley flakes, oregano and Parmesan cheese. Bake 10 to 15 minutes at 350°. Serve warm.
Heat sugar, corn oil and milk almost to boiling point. Cool to lukewarm. Dissolve yeast in warm water and add to lukewarm mixture. When it cools to lukewarm, fold in 3 cups flour and mix well. Let stand for 2 hours. Then add 2 1/4 cups plain flour, salt and soda. Let rise 1 hour and roll out or refrigerate to be rolled out later.
Mix together all ingredients. Place in container with tight seal. Refrigerate overnight. Shake container to mix ingredients several times. Serve cold.
Mix all ingredients in a large bowl with hands or spoon until blended. Place a 4-ounce glass custard cup, right side up, in the center of a 9-inch deep dish microwave-safe pie plate. Place turkey mixture in a ring around custard cup. Loosely cover turkey mixture with waxed paper. Microwave on High 12 to 15 minutes, rotating dish 1/4 turn every 4 minutes, until meat is opaque at center, no longer pink and thermometer registers 160°. Remove from oven and let stand 5 minutes to finish cooking.
In 2-quart saucepan over medium heat in hot margarine, cook cabbage and ham 5 minutes or until cabbage is tender, stirring occasionally. Stir in remaining ingredients. Heat to boiling. Reduce heat to low. Heat through. Makes 3 1/2 cups or 2 servings.
Line muffin tin with paper liners; place one cookie in each liner. Mix cream cheese, mint flavoring and sugar on medium speed until well blended. Add eggs and food coloring; mix well. Pour over cookies, filling 3/4 full. Bake 25 minutes at 325°. Remove from pan when cool.
Mix mayo, soup, eggs and onion. Add cooked broccoli and toss all ingredients well. Place in greased casserole dish and top with cheese. Bake at 325° for 35 to 40 minutes.
Bake cake according to box directions and set aside. Mix together milk and pudding mixes; set aside. Combine 1/2 of cake into a large bowl. Spread 1/2 of pineapple over crumbled cake. Spread 1/2 of pudding mixture over pineapple. Add 1/2 Cool Whip over pudding. Top with 1/2 cherry pie filling. Repeat layers. Chill at least 1 hour before serving.
Cream oil and sugar; add eggs (one at a time) and beat well together. Sift flour with soda, salt and cinnamon and add to oil mixture along with vanilla extract. Fold in finely cut apple and chopped nuts. Bake in a greased and floured tube pan for 1 hour at 375°. Frost with Penuche Icing.
Cream butter, gradually adding sugar. Beat well. Add egg yolks one at a time, beating well after each addition. Combine flour, baking powder, and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition, stir in flavoring. Beat egg whites (at room temperature) until stiff peaks form. Fold into batter. Spoon batter into 2 greased and floured 8-inch pans. Bake at 350° for 45 minutes. Cool in pans 10 minutes. Remove from pans and cool completely. Frost.
Mix all the ingredients, combining dry ingredients first and adding milk, margarine and vanilla. Mix well and cook in Teflon skillet, stirring often until mixture thickens and becomes clear. Great on angel food cake.
Cream eggs and sugar. Add oil. Alternate flour and baking powder with buttermilk. When 1/2 of buttermilk is mixed, add soda to remainder of milk. Proceed with milk and flour alternately. Add cinnamon, nutmeg, allspice and salt. Add prunes and nuts.	Pour into ungreased 9 x 13 x 2-inch pan and bake 30 minutes at 375°.
Beat egg whites; set aside. Combine flour and sugar; add egg yolks, beating well. Add remaining ingredients, folding in egg whites last. Pour batter into well greased and floured tube pan. Place in cold oven. Bake at 300° for 1 1/2 hours.
Sift dry ingredients together into a large bowl; make well in center. Beat eggs slightly and add with other "wet" ingredients. Do not beat, just stir well, adding coconut and nuts last. Spoon into well-greased and floured tube pan and bake at 300° for about 1 hour and 15 minutes, until top is nicely browned. Cool in pan at least 15 minutes before removing. This cake needs no icing and remains moist for as long as it lasts which isn't usually very long!
Fill a 1 gallon wide-mouth jar 2/3 full of any kind of berry or fruit, which should be quite ripe and washed. Add cubed sugar and press down with wooden spoon. Fill jar with vodka. In a few days, fruit will rise to top. Press down and fill with vodka. Let stand 6 weeks, then strain into a bottle.
Preheat oven to 350°. Place sweet potatoes in a large baking dish, top with apple, raisins and cranberries. Drizzle with honey; pour orange juice over all.	Bake approximately one hour or until tender.
Dissolve jello in hot water and add other ingredients when it starts to jell. Can be made ahead a day or so.
Rub roast with salt and pepper. In skillet, brown beef in oil; transfer to slow cooker. Saut onion and garlic until brown. Add wine and coffee. Cook over medium, stirring to loosen bits from bottom. Pour over meat. Push bay leaf in liquid. Cover and cook for 9 to 10 hours or until tender. Using slotted spoon, remove garlic and bay leaf. In small bowl, stir water and cornstarch until smooth. Stir into hot liquid in slow cooker. Cook on high 10 to 15 minutes, until thick. Slice meat and serve with gravy.
Heat oil in frypan over medium heat. Cut peppers and onions into strips. Add garlic, peppers and onions to frypan and saute until barely tender. Cook noodles until just tender. Line deep casserole with double thickness of foil. Spread noodles over bottom of the casserole. Place Fri Chik on noodles. Cover Fri Chik and noodles with peppers, onions, artichoke hearts and mushrooms. Add reserved juices. Cover with foil and bake in a 375° oven for 30 minutes. Remove top foil and spread sour cream over casserole. Bake an additional 10 minutes. Makes 8 servings.
Heat oven to 350°. Cook bacon until crisp, drain, crumble. In a one quart casserole, combine all. Bake uncovered 30 to 35 minutes or until thickened and bubbly, stirring every 15 minutes. Makes 4 servings.
Spinach needs to be drained and press dry between paper towels. Combine all ingredients together in large bowl. Mix well. Chill before serving.
Mix all together. Add buttermilk. Stir to get the lumps out. Put some oil in a heavy cast-iron skillet. Heat and sprinkle some flour in the pan. Add the cornbread mixture. Bake in 500° oven for 15 minutes.
Mix together; bake in a glass dish at 400° for 35 to 40 minutes, until golden brown.
Cream butter, white sugar and brown sugar together. Add remaining ingredients. Stir until all are mixed well. Drop on cookie sheet and bake at 375° for about 10 minutes. Cool on cake rack.
Bake cake as box directs in a sheet pan. Cool. Mix pudding mix using 2 1/2 cups milk. Drain pineapple well. Mix with pudding; spread over cake. Cover with Cool Whip. Sprinkle with chopped nuts, if desired.
Combine ground beef, sausage, egg, bread crumbs, onion, green pepper, celery, salt, garlic, basil, chili powder, thyme and red pepper in bowl; mix well. Shape into 3/4-inch balls. Brown on all sides in oil in skillet; drain. Spoon meatballs into baking dish. Cover with Red Wine Sauce. Bake at 375° for 45 minutes. May prepare ahead and freeze uncooked meatballs in sauce for up to 2 months. Yield: 96 servings.
Melt butter in 2 quart casserole on 100% power for 1 to 1 1/2 minutes. Stir in	flour, salt and then milk. Cook on 50% power 8 to 10 minutes, until	mixture thickens. Add mustard and cheese; stir to blend. Mix in cooked macaroni and cook	on 50% power for 10 minutes, until bubbling. Yields 6 to 8 servings.
Brown hamburger meat and drain. Add marinating sauce, garlic powder and chili powder. Simmer until liquid is absorbed.
Bread chicken cutlets with 1/2 bread crumbs and 1/2 Parmesan cheese; brown in margarine and chopped garlic. Remove from pan. Saute mushrooms in margarine and garlic. Put cutlets back into pan with mushrooms. Pour enough wine to cover chicken and boil, then simmer, for 15 minutes. Put slice of Mozzarella on top of each cutlet and cover. Place in oven for about 30 to 45 minutes at 350°. Serve over noodles.
Mix stuffing with melted margarine. Put half of mixture in bottom of pan. Add chicken, then soups mixed with chicken broth. Cover with remaining stuffing mixture. Bake, uncovered, for 1 1/2 hours at 350°.
Prepare steak as for frying. Brown in small amount of oil. Spray a 9 x 13-inch glass Pyrex dish with Pam. Cover bottom of dish with sliced onions. Place browned steak on onions. Cover with mushroom soup. Cover with aluminum foil and bake at 350° for 1 1/2 hours. Remove foil for last 1/2 hour of baking time.
*Use raspberries, stoned cherries, blueberries, strawberries, red or black currants.
Mix all together; cook at 350° for 1 hour. Serve over Chinese noodles.
Mix sugar and flour in medium pot. Stir in water and cook in double boiler until clear. Grate rind from lemons and squeeze juice out. Add rind and lemon juice to cooked mixture. Add egg yolks mixed with a little cooked mixture. Add butter. Cook 2 minutes longer. Pour in baked pie shell. Cover with meringue.
Melt chocolate with oil, spread half on wax paper and cool. Mix milk and gelatine, heat until dissolved and ready to boil. Stir in nuts and coconut. Cool to warm and spread over chocolate. Then spread the rest of the chocolate over coconut mixture. Cool and cut into squares.
Cook meat until brown; drain. Add onions, garlic and chili powder. Cook until onions are done. Add flour to meat. In a large pot, combine beans, soup, tomatoes and meat mixture. Stir occasionally; simmer at least 1 1/2 hours. Freezes well.
Dissolve Jell-O as directed on package. Refrigerate until partly set. Add remaining ingredients. Cover and let jell. Serve on lettuce leaf.
Mix well, pineapple and pudding. Add whipped topping and mix well. Refrigerate
Cream sugar, Crisco and margarine until creamy. Add eggs, one at a time, mixing after each one. Add soda to buttermilk, then add flour and buttermilk alternately. Add flavoring and beat until well mixed. Cook at 325° for 1 hour and 10 minutes.
Mix the first 5 ingredients with melted butter. Put cherry pie mix into a greased 9 x 9-inch pan. Spread the flour, oatmeal and sugar mixture over the cherries. Bake at 300° for 1 hour.
Clean and hull peppers. Boil 5 minutes and drain. Saute onion lightly with ground beef until beef is lightly brown. Mix together with salt, pepper, cheese, cooked rice, egg and 1/2 cup tomato sauce. Stuff peppers. Put in a pan. Pour rest of tomato sauce over peppers. Sprinkle with grated cheese. Bake at 350° for 30 minutes.
In a bowl, stir together egg, oats, onion powder, salt and pepper. Add meat and mix well. Shape mixture into four 3/4-inch thick patties. Place patties in frypan or on grill to cook.
Brown ground beef; drain. Add cream cheese, sour cream and chili powder to beef; stir until well blended. Boil pasta per package; drain. Stuff meat mixture into shells; place in a buttered 9 x 13-inch pan. Spread taco sauce over shells. Cover with foil; bake for 15 minutes at 375°. Cover with crushed chips and cheeses; bake for another 15 minutes, uncovered. Top with toppings that you like.
Mix sugar and flour. Beat eggs and add to mixture. Add syrup and beat well. Place mixture in microwave until margarine is melted and mixture is slightly thickened. Beat until margarine is blended. Pour into pie shell and cover with pecans. Bake at 350° until done, approximately 4 or 5 minutes.
Melt butter, brown sugar and milk; bring to a boil. Add powdered sugar and mix until spreading consistency.
Cook dates, sugar, brown sugar and egg, then add Rice Krispies and vanilla. Shape into balls and roll in coconut or colored sugar.
Mix all ingredients together in a crock-pot or large pot. Cover with a plate so that plate fits into the pot and can be pressed down onto the pickle mixture. Place a rock or heavy weight (large bottle of water will do) and press down to secure tightly. Let stand for 2 days. Remove from crock and divide into jars and refrigerate.
Mix all ingredients and put in a 9 x 13-inch baking dish. Top with additional shredded cheese if desired. Bake at 350° for 30 minutes.
Whisk together the first 3 ingredients; set aside. Mix sugars together and add butter, then cream together. Add eggs and vanilla; mix together and add to flour mixture. Fold chips into dough. Use an ice cream scoop to drop cookies onto ungreased silver cookie sheet. Bake at 300° for 20 to 25 minutes. Makes 1 1/2 dozen cookies. Store in airtight container.
Place beans in baking dish. Combine syrup and brown sugar. Pour over beans and mix well. Add tomato sauce and onions. Bake at 375° for 1 hour and 15 minutes. Yields 6 servings.
Mix together and bake at 350° for 45 minutes. Very good with cheese melted on top last 10 minutes of baking time. A delicious, simple hamburger dish.
Cook spinach according to instructions using 1/2 cooking time. Be sure to mash and drain all moisture. In large skillet, saute garlic in olive oil, stopping just before brown. Stir in spinach and saute until coated with oil. Stir in eggs and cook until eggs are almost done. Stir in Parmesan cheese and cook until blended, 2 or 3 minutes. Serve immediately.
Mix together yeast, 1 teaspoon sugar and warm water; set aside for 10 to 15 minutes. Mix flour into yeast mixture; add eggs, 2/3 cup sugar, butter and sour cream, then knead. Put into greased bowl and cover; let rise approximately 4 hours. Divide in 4 sections. Roll out each and brush with butter. Sprinkle cinnamon, brown sugar, raisins and nuts and roll up. Cut and put in greased pans and let rise. Bake at 350° for 15 to 20 minutes. Drizzle with powdered sugar and water mixture.