HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place 1 broccoli spear on 1 slice ham and roll up. Boil rest of ham slices around broccoli spears. Place ham roll-ups in baking dish. Pour cheese sauce over roll-ups. Cover and bake in 350° oven for 10 minutes or until hot.
In covered saucepan, cook onions and garlic in butter over low heat for 20 minutes. Add stock and wine with 1/4 teaspoon pepper. Bring to boiling. Cover and simmer for 15 minutes. Toast bread. Top each with sliced cheese. Sprinkle with Parmesan. Broil for 2 minutes, or until cheese melts. Ladle soups into 4 bowls. Top each with a toast slice. Makes 4 servings.
Microwave ground beef in 2-quart casserole for 5 to 6 minutes or until brown. Add onion, green pepper and celery. Cut eggplant in half. Remove pulp and finely chop. Add cut eggplant to meat mixture. Cover.
Melt the caramels with the light cream in a double boiler. Combine the flour, oats, brown sugar, soda, salt and melted butter and press half of the mix in the bottom of a 9 x 13-inch pan. Bake 10 minutes at 350°. Remove from oven. Sprinkle with the chocolate chips and pecans. Pour the caramel mixture over. Sprinkle with remaining crumbs. Bake 15 to 20 minutes at 350° or until golden. Chill 1 to 2 hours before cutting.
Combine in paper bag the flour, chili powder and salt. Shake chicken pieces in mix. Fry in oil. When brown, remove and add onion, rice, Ro-Tel tomatoes, water, chili powder and salt. Arrange chicken over rice mixture. Cover and simmer for 35 to 40 minutes until tender and rice is done.
Soak the apricots in the warm water for 30 minutes. In a mixing bowl, cream the sugar, shortening and egg. Stir in orange juice. Combine the flour, baking powder, baking soda and the salt and stir into the creamed mixture just until combined. Drain the apricots well and add with the nuts to the mixture. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 minutes or until the bread tests done. Cool 10 minutes in the pan before removing to a wire rack. Yields 1 loaf.
Grease 3 (8-inch) round cake pans; line with wax paper and grease and flour wax paper. Set aside.
Four hours before serving, combine orange juice and lemonade with sugar and maraschino cherry juice. Refrigerate. Spear cherries and pineapple chunks on toothpicks. Cover and chill. Thirty minutes before serving, chill punch bowl. At serving time, combine juice mixture with whiskey and soda. Float orange and lemon slices on top. Place the prepared skewered cherry and pineapple garnish at the side of each serving cup.
Grease a 13 x 9-inch pan. Layer the following items in order: apples and orange juice. Mix and sprinkle on top the sugar and cinnamon. Mix, then crumble on top, the flour, sugar and margarine. Bake at 350°, uncovered, for 45 to 55 minutes, or until done.
Peel apples halfway down. Put in a baking dish, pared side up. Melt butter. Stir in flour; mix well. Add Sweet 'N Low (brown) and vanilla. Spread over apples. Bake at 425° until apples are tender.
Combine the first 8 ingredients. Form mixtures into large patties. Brown in butter in a large frying pan. Pour off grease. Pour soup and can of water over patties and simmer, covered, for 1 hour.
Cook celery, onion and margarine over medium heat until onion is clear, not brown. Place bread cubes in bowl. Add the rest of ingredients and stir. Put into a baking bowl and bake for about one hour at 350°.
Combine all ingredients together. Bake at 350°, covered, for 1 hour. (This is a great way to get that Thanksgiving turkey used up.)
Mix cheese, milk and lemon juice. Add drained pineapple. Fold in Cool Whip; divide into 2 pie shells and chill. These pies freeze well also.
Mix pound cake mix, egg and spice with fork until it is all moist. Pat in bottom of greased 8 x 11-inch pan. Beat cream cheese until creamy. Add pumpkin, milk, eggs and spice until well mixed. Pour over crust and bake at 300° for 45 to 60 minutes.
Cream shortening and sugar; add pumpkin, eggs and vanilla. Beat well. Stir together flour and next 6 ingredients. Add to batter. Mix well. Stir in nuts and raisins. Drop rounded teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Cool on rack. Makes 7 dozen.
Mix first 5 ingredients together in 3-quart heavy saucepan over medium-high heat. Bring to a full boil for 2 minutes, stirring constantly. Remove from heat. Add peanut butter and oatmeal. Stir well and drop by teaspoonfuls onto wax paper. Cool. Makes about 3 dozen cookies. May be frozen.
Mix these ingredients for the base. You may freeze the base to prepare an ice ring. When serving, place base in punch bowl, then add ginger ale or 7-Up as desired to taste.
Combine first 3 ingredients. Beat at low speed for 2 minutes until thick. Line bottom and sides of a 3-quart bowl with vanilla wafers. Slice 1 banana on the layer of wafers. Next, spoon 1/3 of the pudding over the bananas. Repeat layers and chill. Spread Cool Whip over pudding before serving.
Heat oven to 350°. Heat margarine in a rectangular pan, 13 x 9 x 2-inches in oven until melted. Sprinkle brown sugar over margarine. Arrange pineapple on top. Decorate with walnut halves and cherries. Prepare cake mix as directed on package. Pour batter into pan. Bake until cake springs back when touched lightly in center, 45 to 55 minutes. Immediately invert pan on heatproof serving plate.
Slip potato skins the easy way. Score raw potatoes around the center with the point of your knife. Cook in salt and dill until done. Spear each spud with a fork and peel. Slice and then marinate them while still hot in the French dressing. Add the chopped onion and let stand until cold.
Wash broccoli and cut into bite size pieces. Combine other ingredients in a jar, blending well. Pour over broccoli and marinate in refrigerator for 24 hours. Drain well and serve chilled.
Melt first 3 ingredients in microwave and stir. Pour over Crispix and mix.	In a paper bag, put 1/2 box powdered sugar. Add candied Crispix. Then add other 1/2 of powdered sugar and shake. Make sure every piece is covered well. Store in a tin. Keeps a long time.
Pound chicken to 5 x 5-inch cutlets. Place ham slice and cheese slice on each cutlet, cutting to fit. Top with dash of sage. Roll up, jelly roll fashion. Combine bread crumbs, Parmesan and parsley. Dip chicken in butter, then roll in crumbs. Place in shallow baking dish and bake at 350° for 40 to 45 minutes.
Combine cake mix, jello, oil, water, eggs and strawberries together in mixing bowl. Pour into greased cake pan and bake at 350° until done. Cool.
Sprinkle 1 cup sugar over cabbage and onion and set aside. Bring vinegar, celery seed, mustard, salt and sugar to a boil. Add oil and bring to a second boil. Pour over cabbage and onions. Mix well and refrigerate. This will keep two weeks.
Place chicken in bottom of deep baking dish. Spoon sour cream and soup over top of chicken. Cover and bake at 325° for 1 hour and 45 minutes. Serve over rice. Yields 4 servings.
Arrange fruit chunks and cheese or vegetables chunks and cheese on frilled wooden pick. Fold salami slices in half; wrap around cheese. Secure with filled wooden pick.
Brown meat in margarine. Break up with a fork. Add green peppers and cook 5 minutes. Add soup, milk, most of cheese, corn and noodles. Put in casserole. Top with remaining cheese. Heat in oven for about 30 minutes.
Boil water and sugar until a thin syrup forms. Flavor with orange rind and vanilla. Mix pecans into syrup and pour on greased surface. Break into pieces while warm.
Cook rice according to directions. Add remaining ingredients. Sprinkle cavity of hens with salt. Stuff mixture into cavities. Loosely cover with foil. Bake at 375° for 30 minutes. Uncover and continue baking 1 hour, basting occasionally with butter. Makes 6 servings.
Combine fruit and sugar and let stand 2 hours. Dissolve Jell-O| in 3 cups hot water. Cool. Combine with cranberry mixture and allow to set in 9 x 13-inch dish or other similar sized glass bowl.
Fry sausage and bacon. Drain and crumble. Butter 11 x 14-inch dish. Spread half the cubed bread and 1 cup cheese in bottom. Add sausage and bacon and rest of bread and cheese. Beat eggs; mix rest of ingredients and pour over casserole. Cover and refrigerate overnight. Bake at 325° for 45 to 60 minutes, uncovered, until no moisture is left.
Add boiling water to syrup to make 1 1/4 cups. Dissolve jello in the hot liquid. Chill until partially set. Fold in cranberry sauce, orange zest, orange sections and pineapple. Whip heavy cream and fold in. Pour into 1 1/2-quart mold or bowl. Chill until set.
On lightly floured surface, roll out pastry to a 12-inch circle. Line a 9-inch pie plate or quiche dish with the pastry. Trim to 1/2-inch beyond edge. Flute edges, line shell and fill with dry beans. Bake at 450° for 5 minutes. Remove from oven. Remove foil and beans. Reduce oven to 325°.
Spread cream cheese in middle of celery. Use 2 pretzels for wings and 2 pieces of pretzel for antennas.
Pour boiling water over tea bags. Steep for 5 minutes. Remove tea bags. Stir in honey. Add cold water and fruit juices. Chill for 1 hour.
Brown meat, onions and celery. Drain. Add other ingredients. Place in oven and bake 1 hour at 350°. Cover last half hour.
Boil chicken and debone. In saucepan, cook carrots, tomatoes, onion and chicken. Make spaghetti. Drain vegies from broth. Save broth. Add mixture to spaghetti. Add a small bit of broth. Add Velveeta cheese. Stir well and serve.
Preheat oven to 350°. Melt margarine and add to it the brown sugar, vanilla and egg yolk. Beat until fluffy. Add the flour and blend together. Mixture will be quite thick. Spread into a lightly greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Sprinkle with the chocolate chips and put back in oven for 5 minutes. Remove from oven and sprinkle with nutmeats. Cut while warm. Makes about 2 dozen bars.
Prepare pie crust according to directions. Roll out on floured surface to 16 x 11-inch rectangle. Arrange on bottom of ungreased 15 1/2 x 10 1/2 x 1-inch baking pan.
In a small glass or stainless steel mixing bowl, combine soy sauce, sherry, garlic and ginger root. Add chicken and turn to coat. Cover with plastic wrap and refrigerate at least 30 minutes.
Combine dry ingredients. Add margarine, eggs and vanilla to dry ingredients mixture, one ingredient at a time. Mix in lightly (optional) raisins and coconut. Use about one heaping tablespoonful for each cookie. Press flat before baking. Bake at 325° for 15 minutes on ungreased baking sheet. Makes about 3 dozen large cookies.
Layer all ingredients in ungreased glass pie pan. Heat in microwave for 4 minutes. Serve with Tostitos or corn chips.
Prepare macaroni and cheese according to directions. Drain excess liquid from tomatoes, but do not squeeze dry; cut into small pieces. Drain vegetables. Mix all ingredients well; place into casserole dish. Bake at 350° for 15 to 20 minutes. Top with Parmesan cheese or bread crumbs.
Melt chocolate. Blend in oil and sugar. Add eggs, one at a time. Beat well after each addition. Add vanilla, flour, baking powder and salt. Mix. Add nuts. Mix. Chill dough overnight. Shape into balls. Bake on greased cookie sheet at 350° for 10 to 12 minutes.
Peel and layer potatoes with thin strips of bell pepper and pimento. Make sauce of milk, cheese, flour and margarine. Pour over potatoes. Bake about 45 minutes in 325° oven.
Mix all together in gallon container and finish filling with water if it lacks any being full. Chill before serving.
Beat together eggs, Bisquick and milk. Add rest of ingredients. Bake in quiche dish or 8 x 12-inch glass pan at 400° for 40 minutes. Makes 6 servings; low-fat.
Melt butter and marshmallows. Add vanilla and green food coloring. Stir and add corn flakes. Continue stirring until corn flakes are well coated. Drop by teaspoon on waxed paper. Put on three red hots (cinnamon candies) to resemble sprig of holly. Let dry a couple of days. Makes about 25.
Beat eggs, sugar and oil until smooth, then take all other ingredients with the exception of the chips, nuts and apples. Once eggs, sugar and oil are smooth, mix by hand the apples, nuts and chips. Grease 9 x 13-inch pan with butter. Bake 1 hour at 350°.
Mix margarine, nuts and flour and press into oblong baking dish. Bake at 350° for 30 minutes.
Mix all ingredients one at a time. Make 3 or 4 layer cake. Bake 30 minutes at 350°.
Bake at 350° about 50 minutes in greased loaf pans, sprinkled with flour. Makes 2 loaves (8 x 4 x 3-inches pan size).
Melt paraffin and chocolate chips together in medium bowl in microwave. Set aside, but keep warm. Mix until smooth the sugar, margarine and peanut butter. Roll into balls about marble size. Dip into hot chocolate and place on wax paper to dry.
Brown meat; drain. Add onion and celery. Cook until tender. Add tomato paste, 1/2 cup cheese and seasonings; mix well. Place in 9-inch pie plate; press against edge. Flute edge. Top with remaining cheese. Bake at 375° for 15 to 20 minutes or until crust is brown.
Combine all ingredients. Pour into unbaked pie shell. Bake on a cookie sheet at 350° for 25 to 30 minutes.
Put water, salt and salt pork in a large cooking pot (10 to 12-quart size). Boil for 1 to 1 1/2 hours. Fry out fatback and add to pot, reserving cracklings. Prepare collards by stripping large leaves from stalk. Wash leaves thoroughly and add to pot of prepared boiling water. Turn heat down to medium and cook until collards are tender. Cooking time may vary for summer collards (3 hours) to winter collards (2 hours).
Combine first 4 ingredients and pat into a greased 13 x 9-inch pan. Melt semi-chocolate bits and spread over mixture. Chill until firm enough to cut.
Microwave frozen green beans and water in a 2-quart casserole dish, 15 minutes, or until tender. Stir once during cooking. Drain. Place cream cheese, salt and garlic salt in a bowl and microwave approximately 1 minute or until cheese is very soft. Gradually add the milk to the cream cheese and stir until smooth. Microwave another 1 to 2 minutes, stirring once while cooking. Blend sauce until thoroughly mixed and pour over green beans. Stir lightly and sprinkle with Parmesan cheese.
Cream together shortening, sugar and eggs. Add dry ingredients, mix well. Fold in raisins, walnuts and apples. Bake in 9 x 12-inch greased and floured pan for 50 minutes at 350°.
Beat together cream cheese, sour cream, oregano, garlic and red pepper. Spread evenly in a 9 or 10-inch quiche dish or pie pan. Spread pizza sauce over the top. Sprinkle with pepperoni green onions and green pepper. Bake at 350° for 10 minutes. Top with cheese and bake an additional 5 minutes to melt cheese and heat thoroughly.
Brown chicken on all sides in oil in skillet. Drain off oil after cooking chicken. In the same skillet, add onions, pepper, water, tomato sauce, Tabasco sauce and salt. Cover. Simmer for 1 hour or until chicken is tender. Add additional water if necessary. Serve with hot cooked rice. Yields 4 servings.
Mix margarine and crumbs. Press in bottom of 9 x 13-inch pan. Pour milk over crumbs. Sprinkle chips, coconut and nuts on top. Bake at 350° for 25 to 30 minutes.
Combine onion, green pepper, tomato, picante, garlic and cumin. Bring to a boil and heat for 10 minutes. Stir in beans. In a casserole dish, spread 1/3 bean mixture, 1/2 tortillas, 1/2 cheese and repeat. Top with lettuce, tomatoes, green onions and sour cream. Bake at 350° for 25 to 30 minutes.
Fold together all ingredients. Do not add water to gelatin! Chill in the refrigerator for 1 to 2 hours before serving. Change flavors by using another flavor of gelatin. Omit mandarin orange slices. You may fold in some of the fruit to match the jello flavor. Easy, fast and nourishing.
Sieve tomatoes; add cloves, onion, salt and sugar. Bring to a boil, then simmer for 5 minutes. Remove onion and cloves. Cream margarine and flour and mix a little of the tomato mixture into it. Then blend into larger tomato mixture. Bring to a boil again and add soda. Add tomato mixture to warm milk and reheat.
Combine all ingredients. Bring to a boil and cook for at least 1 hour. Pour into jars and seal. If you want to pressure this sauce, get it to boiling and cook for a few minutes. Pour into jars and pressure for 10 minutes at 5 pounds pressure.
On a plate, arrange 4 to 5 vanilla wafers, flat side up. With a spoon, spread peanut butter on each wafer thick enough to hold raisins pressed in. Have fun pressing raisins, chips or nuts into the peanut butter in any design wanted. Serve with milk and lots of napkins!
Cream shortening, lard and butter. Add eggs and vanilla; mix well. Add flour, dry ingredients and sour cream. Roll out about 1/4-inch thick. Cut cookies. Put filling on one cookie; cover with another. Bake at 375° for 10 to 15 minutes. Filling can be jam or any filling you desire.
Crush herbs small. Mix with other ingredients. Spread on crackers of you choice. Sprinkle with paprika for color. Takes 5 minutes or less to make.
Mix ingredients into dough you can handle. Roll out to about 1/4-inch thickness. Cut out with cookie cutters. Cook about 8 to 10 minutes in a 350° oven.
Place broccoli flowerets in a bowl and add onions, pimientos, peanuts and raisins. Mix honey and mayonnaise, then add to broccoli mixture and toss gently to coat. Cover and chill 2 hours. This is one of my favorite salads.
Sift flour, cocoa and salt. Cream shortening and sugar. Beat in eggs, one at a time. Add color and vanilla. Mix milk, vinegar and soda. Add dry ingredients; mix at low speed. Bake at 350° for 35 to 45 minutes, depending on size of cake pan.
Drain fruit well. Mix in baking dish. Melt sugar, butter and cinnamon together. Pour over fruit. Bake at 300° for 1 hour.
Heat oven to 400°. Grease pie plate, 10 x 1 1/2-inch size. Cook in skillet the beef and onion. Stir until brown. Drain. Stir in the seasoning mix. Spread meat mixture in pie plate. Top with chilies. Beat milk, baking mix and eggs until smooth. Pour into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean. Bake 8 to 10 minutes longer, if needed. Cool 5 minutes. Serve with sour cream, chopped tomatoes, shredded lettuce and shredded cheese, if desired. Makes 6 to 8 servings.
Drain asparagus. Place in a buttered casserole dish. Beat eggs; add to milk. Pour over asparagus. Sprinkle cheese on top. Bake at 350° for 35 minutes or microwave 9 to 10 minutes.
Warm milk and marshmallows on low heat together and pour over other ingredients. Pour into greased Pyrex dish and cool in refrigerator. Serve cold or at room temperature.
Preheat the oven to 375°. Wash the mushrooms well under lukewarm water, then soak them in beef broth until ready to use. Puree the onion, carrot and celery together in a food processor or blender. Bring the water and 2 tablespoons of the salt to a boil in a stockpot or kettle over medium heat for the pasta. Heat 1/4 cup of the olive oil in a saucepan and melt 1 tablespoon of the butter in it. Add the veggie mixture, parsley and basil. Cook 5 to 6 minutes, stirring or until veggies are softened. Add the red wine and cook until it evaporates, about 2 minutes. Add the beef and mix well with all the other ingredients. Cook over a low heat, stirring occasionally.
Mix together by hand and pour into a greased 10 x 15-inch jelly roll pan. Bake at 350° for 35 to 45 minutes or until lightly browned on top.
Spray casserole dish with butter spray. Arrange bread in dish. Crowd pieces, if needed. Mix first 7 ingredients together well and pour over bread. Let this soak awhile and then turn bread pieces over. Sprinkle with nuts. Cover and put in refrigerator overnight. Brush with melted butter. Bake at 350° until puffed and slightly browned on top. Dust with confectioners sugar and serve with syrup, jelly, etc. Good with sausage or bacon or other breakfast things.
Mix sugar, Miracle Whip and vinegar well. Add broccoli and cauliflower. Mix and refrigerate. Add bacon and sunflower seeds immediately before serving.
Line a 13 X 9 X 2 inch pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips. Set aside. In a heavy saucepan over medium heat, melt remaining butter. Add brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, constantly stirring until candy thermometer reads 248° (firm ball stage) remove from heat and stir in vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.
In large bowl, combine butter, sugar, peanut butter, pecans and vanilla; mix well. Refrigerate until firm, about 1 hour. Shape heaping teaspoon of mixture into 1-inch long eggs. Refrigerate 1 hour. Melt chocolate chips with paraffin wax in top of a double boiler over medium low heat. Use toothpicks to dip eggs in chocolate. Place on waxed paper lined baking sheets to harden. Store in airtight container. Makes 6 dozen eggs.
Chop onion and brown with ground beef and drain fat. Add soup, ketchup, Worcestershire, salt, pepper and garlic powder. Simmer for 20 minutes. Stir in grated cheese and macaroni. Pour into baking dish. Bake at 350° for 15 minutes.
Cut cabbage finely. Add salt. Let stand 1 hour. Then squeeze out. Add carrots and green pepper.
Sprinkle yeast over warm milk. Stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift together flour, salt and sugar. Add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff. Carefully fold into batter and let mixture stand in a warm place until it doubles in bulk. Use 1/2 cup mix per waffle.
Mix sugar, flour and salt together. Add eggs. Mix well. Add margarine and syrup. Stir. Add pecans and pour into pie crust. Bake at 300° for 1 hour.
Core and seed the tomatoes. Peel and seed the cucumber. Stem and seed the peppers. Dice enough of the tomatoes, cucumber and peppers to make 6 tablespoons of each for garnish. Cut the remainder, along with the onion, into chunks. Tear bread into pieces. Combine batches of the vegetable chunks, bread and the remaining 6 ingredients in a blender or food processor; process until almost smooth. Pour into a bowl. Cover; refrigerate about 1 hour. Garnish each bowl with diced tomato, cucumber and green pepper.
Drain asparagus; mix juice with soup. Layer crackers, asparagus and cheese. Pour soup mixture over top. Bake at 350° for 30 minutes.
Beat egg and add milk, sugar and vanilla. Sift flour and add soda, salt and baking powder. Then add a heaping cupful of lard; knead well. Roll thin and cut. Bake in a hot oven until brown.
Beat egg whites until foamy. Gradually add sugar, beating whites until stiff peaks form. Combine nuts, crackers, baking powder and salt. Add dry ingredients to egg white mixture. Add vanilla. Pour into greased pie plate. Bake at 300° for 40 minutes or until crust is very dry. Cool and add pie filling. Top with Cool Whip.
Place tomatoes in a 12-quart pan. Add onions, shredded carrots, parsley, sugar, salt and pepper. Bring slowly to a boil, stirring often. Lower heat and simmer 30 minutes. Cool slightly. Measure 3 cups at a time into blender. Cover blender and blend at low speed for 1 minute. Sauce may be thawed and used over pasta, meat or in any dish requiring tomato sauce. Keeps 1 year in freezer.
Heat oil in a large skillet or wok at high heat 3-4 minutes. Add cabbage, bell pepper, and onions. Stir fry 7-10 minutes or until crisp tender or to desired degree of doneness. Add lime juice, salt and pepper.
Line pan with 1/2 crushed wafers. Mix first 4 ingredients together and pour over wafers. Top with remaining wafers. Refrigerate at least overnight. Freezes well.
Combine all ingredients except oil in food processor until smooth. With motor running, dribble oil in to make a thick spread. Put in bowl and cover. Refrigerate until ready to serve. Will keep 1 week.
Allow pie shells to thaw approximately 20 minutes. Prick the bottom crust with a fork. Pick off chicken in small pieces and place into bottom crust. Add the soup and mixed vegetables. Make slits in top crust and then place onto the pie, molding edges of top and bottom crusts together. Bake on cookie sheet at 350° for approximately 30 to 40 minutes until golden brown.