HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat soup in saucepan. Add chopped, hard-boiled eggs, pimento and tuna. Peel the crust from 12 slices of bread. Gently press into muffin tin. Fill bread with tuna mixture. Grate the remaining egg yolk and garnish each cup. Place in hot oven at 400°. Leave only until bread is toasted. Good for ladies' luncheons. Serve with salad.
Combine the butter, sugar, cocoa and milk over medium heat; when smooth, take off heat. Add the peanut butter, vanilla and oatmeal. Put in pan and chill.
Saute onion and pepper in large heavy skillet; add diced onion and diced tomatoes. Add sliced squash and water. Cook slowly in open skillet until liquid has cooked down. Sprinkle cheese on top; cover and let stand for a few minutes before serving.
A variety of steamed fresh vegetables served with cole slaw makes a wonderful fat free meal. Serve with hot brown rice or bulgur (cracked wheat). Cole slaw is made with nonfat dressing.
Soften cheese and butter; blend in flour. Chill 1 hour. Shape into 2 dozen 1-inch balls. Press into ungreased muffin pan. Put 1 teaspoon of filling in center (after pressing dough up a little around sides).
Combine all ingredients. Bake in small loaves or one large loaf. Bake at 350° for 50 to 60 minutes.
Preheat oven to 350°. Cook macaroni; drain. Spray skillet with a nonstick coating. Add ground beef, green pepper and onion. Saute until tender. Add remaining ingredients, including macaroni. Pour into casserole dish that has been sprayed with nonstick coating. Bake, covered, for 35 to 40 minutes or until thoroughly heated. (May add other spices that you like.) One serving: 1 cup. Calories per serving: 220. Exchanges: 1 medium fat meat, 1 1/2 starch and 1 vegetable.
Dissolve gelatin in 1 cup boiling water. Add berries, stirring until thawed. Stir in applesauce. Pour into 9 x 9-inch dish. Chill until set.
Grease 1 1/2 or 2-quart casserole. Pour beaten eggs, sugar, milk and vanilla into casserole and mix. Add bread; allow to soak 10 to 15 minutes, then stir well, breaking up bread. Add melted butter and stir. Bake at 350° for 1 hour or until center is done. Serve with chocolate sauce, whipped cream or any other topping.
Mix in large bowl and store in jars. To serve, add 2 teaspoons to cup of boiling water.
Mix egg yolks, chicken, celery and leaves, onion, flour and salt. Fold in beaten egg whites. Drop from large spoon into hot oil; brown on both sides. Serve with gravy.
Mix ingredients. Add 1/2 cup sugar, if needed. Serve in cocktail glasses topped with a scoop of lemon or lime sherbet on top as a first course cocktail.
Mix all ingredients and add enough flour to make stiff. Roll in teaspoon size balls and press flat with fingers on cookie sheet. Bake at 375° for 10 to 15 minutes.
Prepare yellow cake according to box directions. Bake in a 9 x 13-inch cake pan; cool. Poke holes in top of cake with fork. Pour 1 can crushed pineapple (juice and all) over top of cake. Prepare instant pudding and spread over pineapple. Top with Cool Whip.
Place all ingredients, except jello, into a small saucepan; bring to a boil over medium heat. Allow to boil for approximately 12 minutes, or until pineapple is tender. Stir frequently. Remove from heat; pour in the strawberry jello. Stir until dissolved. Pour into jars; let cool for 30 minutes, then cover.
Wash small potatoes well. Fry bacon until crisp. Remove bacon and add onion in skillet and saute until brown. Return bacon bits to pan.	Add potatoes. Cover and simmer until potatoes are tender. Add water as needed to keep from sticking. Add cooked peas and cream. Simmer for a short time.
Mix all ingredients one at a time. Beat egg whites slightly and fold in mixture. Pour in unbaked pie shell. Bake about 45 to 50 minutes at 350°. Makes 2 pies.
Beat eggs and milk together. Toss with cooked spaghetti. Spread in greased 13 x 9-inch pan. Top with spaghetti sauce, pepperoni and cheese. Bake at 350° for 30 minutes.
Add chopped vegetables and boil 3 minutes. Can in hot jars and seal at once. Makes 9 to 10 pints.
Combine all ingredients except bread crumbs; toss lightly together. Pour into a 1 to 1 1/2-quart casserole (flat works best). Sprinkle with bread crumbs. Bake 10 minutes at 450°, until bread crumbs are brown and mixture is bubbly.
Peel potatoes and place in saucepan. Cover with water and cook until tender, but firm. Drain and cube. Mix potatoes with onion, cheese and mayonnaise in a bowl. Transfer mixture to ungreased 13 x 9-inch baking dish. Sprinkle with bacon. Cover and bake at 350° for 30 minutes. Sprinkle with parsley.
Cut cookie dough and place close together on oblong pan. Sprinkle lightly with regular sugar. Bake until lightly brown. Mix cream cheese and sugar together until smooth and spread over cooled cookie crust. Spread 1/3 of glaze over cream cheese mixture. Place fruit; put bananas on first, pineapples, oranges, blueberries and then strawberries. Pour remainder of glaze over fruit. Sprinkle with nuts, if desired. Chill 6 hours before serving.
Wash and cut zucchini into slices; peel and cut onion into quarters, then slice very thin. Add to zucchini. Sprinkle zucchini and onion with salt; add cold water to cover. Let stand for 2 hours; drain. Bring remaining ingredients to boil. Pour over zucchini and onion. Let stand for 2 hours. Bring all ingredients to boiling point; heat 5 minutes. Pack hot into jars; process 15 minutes in boiling water bath.
Saute onion in butter until softened. Stir in milk. Heat to boiling point. Remove from heat. Mix in bread crumbs. Blend well. Mix in remaining ingredients and place in a greased casserole. Bake at 375° for 45 minutes.
Bake at 350° for 30 minutes. Makes 8 to 10 servings.
In bowl, mix thoroughly 1/4 of the soup, beef, bread crumbs, egg and onion. Shape firmly into 6 patties. In skillet, over medium-high heat, cook patties, a few at a time, until browned on both sides. Spoon off fat.
Combine salad dressing mix, spices and oil. Pour over crackers; stir to coat. Place in a warm oven (250°) for 15 to 20 minutes. Stir gently halfway through cooking.
Cook sugar, flour, water and salt until thickens. Add Jell-O and strawberries. Pour into 2 graham cracker shells. Cook, then add Cool Whip on top.
Combine sugar, flour and salt; gradually stir in milk. Cook and stir over low heat until thick. Add a small amount of hot mixture to beaten eggs, mix well and return this to hot mixture. Stir 1 minute. Take off heat and chill. When custard is cooled, add cream and vanilla; freeze in freezer. This is so-o-o good!
Mix all together and pour into graham cracker pie crust. Let set for 3 to 4 hours; garnish.
Heat 1/2 inch of oil in skillet and fry tortillas about 15 seconds each side; remove and pat off excess oil.
Brown hamburger and drain. Add onion soup mix and stir in, add water and bring to a boil. Add rice and cover. Simmer until rice is tender. Good with soy sauce or Worcestershire sauce.
Grease a 13 x 9 x 2-inch baking dish. In a large saucepan over low heat, stir together the first 3 ingredients. Stirring constantly, bring to a boil and boil for 3 minutes. Remove from heat. Add cereal; toss to coat well. Press into pan. Cool. Cut into 2-inch squares. Makes 32.
Mix cream cheese, confectioners sugar and peanut butter together. Put mixed ingredients in crusts. Top with Cool Whip.
Do not mix together. Pour ingredients into ungreased pan in layers. Cut butter into pats and put on top of batter. Bake at 350° for 55 minutes or until cake springs back.
Place celery in baking dish; cover with plastic wrap and microwave 1 1/2 minutes. Let stand, covered, 5 minutes. Combine water, butter and stuffing. In a 12 x 8-inch casserole, layer celery, meat and stuffing. Pour soup over top, spreading evenly. Cover and microwave 8 minutes, turning dish one-half turn after 4 minutes. Serves 6 to 8.
Combine all ingredients. Bake at 350° for 1/2 to 3/4 hour.
Stir meal into rapidly boiling milk. Cook until very thick, stirring constantly to prevent burning. Remove from heat and allow to cool. The mixture will be cold and stiff. Add well beaten eggs, salt, baking powder and melted butter. Beat with electric beater for 15 minutes. Pour into well-greased casserole. Bake 20 minutes at 375°.
Combine first 4 ingredients in a plastic or paper bag. Shake to mix and set aside. Combine buttermilk	and baking powder in a bowl and mix well. Dip 2 pieces	of chicken in buttermilk mixture; place chicken in bag of flour and shake to coat. Repeat procedure with remaining chicken. Place chicken in a shallow pan; cover and refrigerate at least 1 hour. Heat 1-inch of oil in a large skillet to 325° or medium-high on stove. Add chicken and fry 30 to 35 minutes or until golden brown, turning only once. Drain on paper towel.
Brown the ground beef, drain, add sauce and simmer. Cook and drain lasagne noodles. Heat oven to 350°. Mix cottage cheese, 1/2 cup Parmesan cheese, parsley flakes, salt and the oregano. Reserve 1/2 cup meat sauce for thin top layer.
Chop or slice cherries and add 1/2 can crushed, drained pineapple to cake batter. Follow directions on cake mix. Bake according to directions.
How easy! Add a few ingredients to a potato mix and in 30 minutes, serve a hearty soup.
Cut biscuits into 4 pieces. Mix brown sugar and cinnamon. Roll each biscuit piece in mixture. Place in a greased Bundt pan. Melt butter, water and white sugar and bring to a boil. Pour over biscuits. Bake at 350° for 30 to 35 minutes. Eat while hot.
Spread softened cream cheese in glass 9 x 13-inch pan. Pour salsa over cream cheese, then spread. Sprinkle Mozzarella cheese over salsa. Bake at 350° until Mozzarella cheese is melted. Remove from oven. Serve with nachos.
Mix all ingredients and place in a baking dish. Bake in a preheated 350 degree oven for 1 hour.
Bake chicken skinned and cube it. Saute onions and mushrooms in butter. Add water and dressing mix. In large bowl, mix rice, soup, milk, chicken and sauteed mixture. Place in casserole and cover with sliced almonds. Bake at 32° for 30 minutes.
1. Stir together dry ingredients. Add everything else. 2. Beat just till smooth. Bake in 425° for 20-30 or top is golden.
Cook over medium heat until golden brown and stringy. Take off heat and add butter, salt and baking soda. Mix well and pour into buttered pans.
Saute zucchini in olive oil. Add rest of ingredients, except for Mozzarella cheese. Simmer until zucchini is cooked. Add sliced Mozzarella cheese. Cover until cheese melts.
Put water and milk in iron skillet. Mix sugar, flour and cocoa in bowl. Stir in the skillet before the water and milk get very hot. When gravy thickens somewhat, add vanilla and butter. Pour over hot biscuits.
Cook broccoli until tender; drain. Combine soup, onion, eggs, cheese and mayonnaise. Fold until mixed thoroughly. Layer broccoli and sauce in a greased casserole. May add buttered bread crumbs. Place in a 350° oven for 20 to 30 minutes. Serves 8.
Place chicken in a 9 x 13-inch baking dish. Layer egg slices on this. Blend broth and soup in a saucepan and bring to a boil. Pour broth and soup mixture over meat and egg slices. Mix margarine,	flour, milk and pepper and pour over ingredients in baking dish. This mixture will not be smooth. Bake at 425° for 30 minutes or until crust is browned.
Cream sugar and butter; add 2 eggs alternately with 1 cup flour, mixing well until all are used. Add cream; beat until smooth. Bake in greased and floured tube pan at 325° for 1 3/4 hours.
Mix lemon Jell-O, 2 cups water and sugar. Heat until dissolved. Add all other ingredients and mix. Chill. Can be frozen. Serves 16.
Melt butter on high. Add the bag of marshmallows and melt. Pour the Rice Krispies in the pan and stir. Mix well. Pour into buttered pan. Cut into squares when cool.
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine orange juice and next 4 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Gently fold in blueberries. Divide batter evenly among 12 muffin cups coated with cooking spray; sprinkle 1 tablespoon sugar evenly over muffins. Bake at 400° for 18 minutes or until golden. Remove from pans immediately; let cool on a wire rack. Calories: 150. Fat: 3.4 grams.
Preheat oven to 350°. Lightly grease a 13 x 9-inch pan. Combine peanut butter and butter. Beat with electric mixer until well blended. Add sugar, eggs and vanilla. Beat at low speed until blended and fluffy. Add flour and salt. Beat until blended. Beat in 1/2 cup of chocolate chips. Spread batter in pan. Bake 30 minutes or until golden brown. While bars are hot, sprinkle remaining chips evenly over bars. Let stand 2 minutes or until chips are melted. Pull a knife through the chips to make a pattern on the bars. Makes 24 bars.
Place slices of bread on baking sheet or pizza pan. Spread 1 or 2 tablespoons sauce on each piece. Sprinkle 1/4 cup of Cheddar and 1/4 cup of Mozzarella cheese on each piece. Then top with other pizza toppings of your choice such as pepperoni, green peppers, onions. etc. Bake at 375° for about 10 to 15 minutes, until bottom of bread is brown.
Mix well. Best if mixed 2 to 3 hours before using. Makes 1 1/2 cups.
Chop cheese in small chunks, pinch up lettuce in small pieces, chop tomatoes and place these in a large bowl. Add 1 can beans. Mix well, add Catalina dressing and toss well. Place in refrigerator until just before serving. Add Fritos, toss well and serve.
Bring margarine, cocoa and milk to boiling point. Add powdered sugar and vanilla. Mix well and spread on cooled cake when frosting has cooled.
Mix bread crumbs, cheese and salt together. Slice squash 1/4-inch thick. Coat both sides with mayonnaise and dip in coating mixture. Place in 9 x 10-inch pan. Bake at 400° for 30 minutes or until light brown.
Cool meat and put biscuits into muffin tins with mix and cheese on top. Bake at 400° for 12 minutes or until golden brown.
With a fork, mix the dry ingredients in a pie pan. Form a well in the center and pour the oil and milk into the center. Mix well with a fork and press to bottom and up sides. Prick the bottom. Bake at 425° for 12 minutes.
Cream margarine and sugar well. Add half of flour and half of milk alternately, starting with flour and ending with flour. Add eggs, one at a time, beating next half of the flour and milk. Add vanilla. Pour into greased and floured cake pan. Put into cold oven at 325° for 1 hour, then turn to 350° for 1/2 hour. Do not open oven until you take cake out. Set pan on damp cloth for 5 minutes.
Melt butter, stir in sugar and flour until well blended. Remove from heat. Gradually stir in milk, add eggs, and baking powder. Mix well. Fold in corn. Turn into 1 1/2-quart buttered casserole, a low flat dish works best. Bake at 350° for 40 minutes. Yields 6 to 8 servings.
Soak wild rice in warm water for 2 hours, rinsing water several times. Drain. In a pot, have 3 quarts of water boiling (part of liquid could be chicken stock); add rice. Bring to boil. Turn off heat and let it stand, covered, 15 minutes. Drain.
Preheat oven to 350°. Saute first four ingredients together. Add the rest of the ingredients. Pour into greased oblong pan. Bake, uncovered, at 350° for about 30 minutes. Serves 8.
Combine confectioners sugar and peanut butter; blend well. Spread 3/4 of this mixture on bottom of baked pie shell. Combine cornstarch, sugar and salt. Add scalded milk and mix well. Pour small amount over egg yolks. Mix well, then return to milk mixture. Cook in top of double boiler over medium heat until mixture thickens. Remove from heat. Stir in butter and vanilla, then pour into prepared pastry shell. Top with meringue.
In a skillet, heat oil over medium-high. Saute garlic, peppers, mushrooms and onion until tender. Add tomatoes with liquid, tomato sauce, chili powder, sugar and cumin; heat to boiling. Reduce heat to low; add beans, zucchini and corn. Simmer, uncovered, about 10 minutes, until zucchini is tender. Spoon into bowls; sprinkle with cheese if desired. Makes 6 servings.
Beat eggs. Add sugar and flour. Beat well. Add syrup, vanilla, margarine and pecans. Pour into unbaked pie shell. Bake at 300° for 1 hour.
Preheat oven to 375°. Melt butter in baking dish. Meanwhile, combine 1 cup sugar, flour and milk. Add cinnamon and nutmeg. Pour this batter over melted butter. Then empty entire can of peaches and juice on top of batter. Sprinkle with 1/4 cup sugar and bake 50 to 60 minutes.
Fry bacon until crisp. Remove from pan and drain on paper towel. Add chopped onion, green pepper and celery to bacon drippings along with garlic and cook until tender. Add soups, mushrooms, diced chicken and seasonings and simmer until hot. Crumble bacon into this and stir well. Cook spaghetti and drain well. In casserole pan layer spaghetti, then sauce mix. Cover with grated Parmesan cheese. Cover and cook at 350° until hot and bubbly. Serves 12.
Heat oven to 400°. Line 12 muffin cups with paper liners or grease 12 muffin cups.
Melt one stick of butter or margarine in Pyrex dish and add sugar, baking powder, flour and milk. Pour 2 cups of fruit on top of mixture. Bake at 350° about 30 to 45 minutes, until done.
Preheat oven to 375°. Mix thoroughly the shortening, peanut butter, granulated sugar, brown sugar and egg. Blend in flour, soda, baking powder and salt. Cover and chill. Roll into 1-inch balls. Place 3 inches apart on lightly greased baking sheet. With fork dipped in flour, flatten in crisscross pattern to 2 inches. Bake for 10 to 12 minutes until set.
Combine dry soup, Russian dressing and jam, mixing well until there are no lumps. Wash chicken and pat dry. Slightly overlap in flat pyrex dish. Spoon and spread 1 Tbsp. or more of sauce on each piece of chicken. Bake at 225 degrees for 4 to 5 hours or however long it takes to get done. Be careful to place well below heating element if using electric oven. This can be done in 1 hour at 375 degrees.
Soften tortillas in oil in fry pan, on both sides, for just a few seconds. Do not brown. Stack on paper towels to drain. Mix together chicken soup, sour cream, chilies, and grated cheese (save a cup or so for the topping). Mix part of sauce mixture with chicken to moisten. Fill tortillas with this mixture and roll, place seam side down in greased 9x13-inch (or larger) pan. Cover with remaining sauce, mixture, and cheese. Bake at 350° for 25-30 minutes, covered with foil. Uncover for the last 5 minutes. This can be made ahead and refrigerated, and leftovers can be frozen. Top with salsa to make spicier!
Stir the ingredients with a fork. Sprinkle 1/2 cup more of flour onto waxed paper. Knead and pat down to about 1/2 to 1-inch thick. Cut out biscuits with a circular cutter or roll out with hands. Place on greased baking sheets and bake about 10 to 15 minutes at 400° or until brown.
Butter the sides of a 2-quart microproof bowl. Combine sugar, soda, buttermilk and margarine in bowl. Do not stir. Microwave on 7 for 15 minutes. Stir just to mix. Cover with plastic wrap and continue on 7 to soft ball (235°). Add vanilla; beat to soft peaks and pour in rounds over pecans on greased tray or foil. Very rich, but great.
Brown together beef, pork, onion and celery. Combine with rest of ingredients and bake at 350° for 1 1/2 hours. Serve over chow mein noodles. Excellent to freeze and bake later.
Beat eggs until light, adding other ingredients. Mix well. Form into 3 log shaped rolls. Wrap in waxed paper. Chill until next day. Slice 1/4 inch thick pieces. Bake at 350° for 10 minutes.
Preheat oven to 350°. Grease a 9 x 13-inch baking dish. Dump the cherry pie filling and drained pineapple into the greased baking dish. Sprinkle the dry cake mix over the top of the filling and pineapple. Pour the melted butter over the top of the yellow cake mix. Sprinkle the chopped nuts and shredded coconut over the top of the whole thing. Put into the oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Makes 12 to 14 pieces.
Crush graham crackers. Add butter and sugar. Take out 2 tablespoons. Press the rest down firmly in an 8 x 8-inch pan. Chill. Whip cream. Add marshmallows carefully. Put half of mixture on chilled crust. Put the cherry pie filling on. Add remaining mixture. Top with 2 tablespoons crumbs. Refrigerate overnight.
Combine peas and tomatoes. In medium skillet, melt margarine and saute last 3 ingredients. Add sauteed vegetables to the pea mixture. Stir well. Pour into serving dish, cover and chill until served. This dish is best served at room temperature as if it were a salad.
In a large bowl, beat the butter at medium speed until creamed. Gradually add the sugar; beat at medium speed until light and fluffy. Add eggs one at a time. Add flour; beat well. Add butter extract, 7-Up and lemon extract; beat just until thoroughly blended. Turn batter into prepared 10-inch tube or Bundt pan. Bake in 325° oven for 1 hour and 25 minutes. Cool cake in pan for 15 minutes and remove from pan.
Preheat oven to 425°. In a large skillet, melt shortening. Add beef, onion and green pepper. Cook, stirring with a fork to break apart meat, until beef is brown and onion is tender. Add tomatoes and salt. Cook, covered, over low heat for 15 minutes. Add beans and pimento. Spoon mixture into a greased 2-quart baking dish.
Partly peel cucumbers, leaving narrow strips of peel. Thinly slice cucumbers. In a measuring cup or mixing bowl, combine vinegar, sugar, salt and ginger root; stir until sugar is dissolved. Pour over cucumber slices. Cover and chill thoroughly before serving. Makes 4 servings.
Melt butter and brown sugar in iron skillet. Add pineapple. Decorate with cherries. Pour in batter.
Mix all ingredients together. Bake at 350° for 30 to 40 minutes or until lightly browned.
Mix well and bring to boiling point. Cook until sugar dissolves. Pour over popcorn and let cool to warm enough to handle. Form into balls.
Dissolve gelatin in boiling water. Add frozen block of fruit and stir gently until fruit has separated. Beat with eggbeater for one minute. Pour into Jel-N-Serve or individual serving molds. Seal and chill until set firm. Unmold and serve.
Place bacon on bottom of a shallow 2-quart baking dish. Place rice over bacon. Reserve package of seasonings. Place chicken on rice, bone down. Pour soup over the chicken, then add water. Top with seasonings package. Cover and cook at 350° for 1 to 1 1/2 hours. Check toward the end to be sure rice is cooked, but not too dry. Serves 4.
Put apples in a dish; pour water over them. Mix flour, sugar, salt and cinnamon. Cut margarine into flour mixture. Sprinkle over apples. Bake at 350° for 30 to 35 minutes.
Mix all ingredients together. Spoon into miniature muffin tins, ungreased. Bake at 425° for 12 to 15 minutes until crisp and golden. These freeze well and reheat easily in microwave.
Have ingredients at room temperature. Mix all except mushrooms. Remove stems from mushrooms. Fill mushroom caps with mixture. Broil until cheese mixture is bubbly.
Arrange potatoes in a vegetable steamer over boiling water. Cover and steam 5 minutes; add broccoli, cover and steam 6 minutes. Add mushrooms; cover and steam 3 minutes. Remove the steamer from heat and uncover. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in sour cream, salt, pepper and celery salt. Combine vegetables and sauce, stirring to coat. Sprinkle with crumbled bacon. Serve immediately. Yields 4 to 6 servings.
Spread pineapple in bottom of large Pyrex or other baking dish. Spread coconut over pineapple. Spread cake mix over coconut. Spread nuts over cake mix.* Chip butter or oleo over the top. Place in 350° oven (more or less, depending on your oven) and cook 45 minutes. Cook and serve with whipped cream or vanilla ice cream.
In large bowl, mix marshmallows and fruit cocktail. Put whipping cream and vanilla in deep bowl; whip until it peaks. Don't overbeat! Pour whipped cream over fruit cocktail and marshmallows. Fold in evenly.
Line a 9-inch pie plate with pastry. Combine all ingredients; mix well. Spread in pastry shell. Top with second crust; seal edges and crimp. Bake at 400° for 35 minutes. Cool. Serves 8.