HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain and squeeze broccoli and spinach. Mix hamburger, eggs, bread crumbs, catsup, milk, 2 teaspoons salt and pepper. Pat hamburger mixture into a rectangle (about 12 x 10-inches), on piece of plastic wrap or aluminum foil. Arrange broccoli on hamburger rectangle to within 1/2-inch of edges; arrange ham on top of broccoli. Sprinkle shredded Mozzarella on top of ham; sprinkle garlic salt on top of cheese. Roll up rectangle carefully, beginning at 10-inch side and using the plastic or foil wrap to lift. Press edges and ends of roll to seal.
Mix dry ingredients. Add beaten eggs and vanilla and mix. Stir in pecans. Drop on cookie sheet and bake at 350° until lightly brown.
Mix items in order as given. Add egg whites last. Bake at 350° for 30 to 35 minutes.
Combine well and spoon into 4 well-greased 1 pound tin cans. Let stand for 1 hour. Bake for 45 to 50 minutes at 350°. Cool and remove from cans.
Heat oven to 350°. Grease pie plate (9 or 10-inch). Blend all ingredients on high for 15 seconds. Pour into pie plate. Bake 50 to 55 minutes, or until knife inserted in center comes out clean.
Mix together with mixer. Pour into an unbaked pie shell. Bake at 375° for 30 to 35 minutes. Let cool before cutting.
Mix all ingredients except chicken. Put chicken in baking pan, single layer; pour sauce over. Bake at 350° for 1 hour, turning once. May add extra sauce when you turn.
Brown sausage and hamburger and drain. Cut up and melt Velveeta cheese in meat mixture. Stir in Worcestershire sauce, oregano and garlic salt. Place on party rye bread and bake 6 minutes at 300°.
Brown lean beef. Drain. Cook egg noodles and drain. Drain corn and tomatoes. Chop onion and bell pepper. Place all ingredients in large bowl. Mix well. Add salt and pepper to taste. Put into lightly oiled casserole and top with buttered bread crumbs. Bake at 375° for 45 minutes. Good with a tossed salad and garlic bread sticks.
Sift together sugar, flour, baking powder and salt. Add nuts and dates. Beat eggs and add slowly to mixture. Form into little balls. Roll in sugar. Bake on greased baking sheet at 350° for 20 minutes.
Dissolve jello in boiling water. Add 7-Up and cold water. Stuff apricots with cream cheese and pecans. Place in jello mold and pour jello over stuffed apricots. Place in refrigerator and let set.
Make and bake cake mix as directed in a 9 x 13 pan. Combine the brown sugar, cornstarch, eggs, nuts, white sugar, sour cream, raisins and vanilla in a double boiler and cook until thick. Spread over cake. Cool. Mix together the margarine, powdered sugar, hot water, chocolate and vanilla until smooth and pour over cake.
Place all ingredients in a large saucepan. Cover and cook over low to medium heat for 45 to 60 minutes or until apples are tender. Remove from heat and mash apples. Serve warm or cold.
Preheat oven to 325°. Grease and flour a 9 X 13 cake pan; set aside. Cream together butter, oil, sugar, salt, eggs, vanilla and sour milk. Stir together the remaining dry ingredients. Add to liquid, mixing well. Add grated zucchini, mixing well. Add nuts, if desired. Bake 40-45 minutes or until toothpick comes out clean.
Peel and cut carrots into 1-inch wounds. Combine with 1 cup of water. Cover and simmer until barely done, about 20 minutes. Dissolve the cornstarch in the remaining 1/4 cup water and add to the carrots, along with the honey, salt and ginger. Stir over low heat until mixture thickens. Serves 6 to 8.
Mix ingredients all together. Cook over very low heat for 45 minutes. Fill into jars. Seal while hot.
Beat sugar and oil well. Add eggs and beat well. Add all dry ingredients. Fold in drained pineapple, carrots and nuts. Pour mixture into greased and floured 13 x 9-inch pan. Bake at 350° for about 50 minutes.
Mix sugar, cocoa and milk. Boil 6 minutes, counting from time bubbling begins. Add butter, nuts and vanilla. Stir just enough to mix in nuts. Drop by spoonfuls onto wax paper.
Preheat 4-quart roaster oven to 350° for 20 minutes.
Heat oven to 400°. Grease shallow 2-quart casserole. Spread chicken and vegetables evenly in bottom of greased dish. In medium bowl, combine soup, broth and pepper; mix well. Pour evenly over chicken mixture. In another medium bowl, combine flour, milk and butter. Stir until smooth. Pour over chicken mixture in casserole. Bake at 400° for 45 to 50 minutes or until golden brown. Let stand 10 minutes before serving.
In 9 x 13-inch pan mix soup, mayonnaise and pepper with chicken and broccoli. Sprinkle cheese over top and bake at 350° for about 30 minutes or until it starts to bubble.
Beat milk, eggs, vanilla and flour well. Melt butter in 9 x 13-inch pan and pour batter over melted butter. Bake 20 to 25 minutes at 425°. Serve with syrup or honey.
Mix everything but flour. Add flour. Cook 8 minutes at 350° on greased cookie sheet. Makes 30.
Cook noodles by directions. Place into buttered casserole. Break up tuna over noodles. Mix soup and milk together; pour over. Spread cheese on top and sprinkle pepper. Bake at 425° for 15 to 20 minutes.
Cook ground beef in margarine and onion powder until brown. Mix in broth, catsup, Worcestershire sauce, mustard, salt and pepper. Pour mixture in a greased 9-inch square pan. Spread mashed potatoes over meat mixture, sealing to edge of pan. Run a fork over potatoes for rippled surface. Put in a preheated 425° oven for about 30 minutes. Makes 6 servings.
Mix all ingredients and bake at 350° for 35 minutes. With a fork put small holes in cake. Cover with glaze.
Heat undiluted soup with 2 tablespoons water and gelatine. Add cream cheese, mayonnaise, celery, onions and crabmeat. Mix and mold overnight.
Cream together softened butter and sugar, using heavy duty mixer. Add eggs,	one at a time with mixer running continuously at medium speed. Add lemon juice and vanilla. Add sifted flour, a	little bit at a time. Mix thoroughly. Bake in	a greased and floured 10-inch tube pan at 325° for 1 1/2 to 2 hours or until straw test shows it's done. Cool on rack before taking out of pan.
Combine all ingredients, except chicken and oil. Place about 1 cup mixture in bag. Shake a few pieces of chicken at a time to coat well. Put 1/4-inch oil in large skillet on medium-high heat. Brown chicken on all sides, remove and put in large shallow baking dish. Bake, uncovered, at 350° for 45 to 60 minutes.
Blend flour, Crisco and salt with pastry blender or by hand. Beat with flour mixture with fork until mixture forms a ball.
Brown sausage, drain well. Add other ingredients and bake at 350° for 1 3/4 hours. Garnish with parsley or ripe olives.
Combine cream cheese, unbeaten egg, 1/3 cup sugar and 1/8 teaspoon salt and mix well. Stir chocolate chips into the cream cheese mixture. In another bowl, sift the following together: flour, sugar, cocoa, baking soda and salt. Add the remaining ingredients to the flour mixture. Fill 24 muffin cups one-third full with the chocolate batter. Top each one with a heaping teaspoonful of the cream cheese mixture. Bake 30 to 35 minutes at 350°.
Dissolve Jell-O in boiling water. Add frozen raspberries and applesauce; mix and pour into 9 x 13-inch pan. Refrigerate and let set. Melt 4 cups miniature marshmallows in 1/2 cup hot milk in double boiler. Cool and blend. Spread on top of salad and put back in refrigerator until ready to serve.
Preheat oven to 350°. Melt margarine in heavy 10-inch skillet over moderate heat; add onion, green pepper and red pepper and cook, uncovered, about 5 minutes. Add tomatoes, corn and marjoram; raise the heat to high and cook, uncovered, 5 minutes longer. Transfer to ungreased shallow 1 1/2-quart casserole or 9-inch pie plate.
Heat oven to 375°. Remove dough from can in rolled sections; do not unroll. Cut each roll into 12 slices; place 1 inch apart on ungreased cookie sheet. Bake for 10 minutes. Remove from oven. Spoon about 1 teaspoon sauce on top of each slice; sprinkle cheese over sauce. Return to oven; bake 3 to 5 additional minutes or until edges are brown and cheese is melted.
Beat egg whites until fluffy and set aside. Mix remaining ingredients well. Fold in egg whites. Bake as custard pie. Bake at 325° for 25 or 30 minutes.
Microwave Directions: In a quart microwave-safe casserole, combine all ingredients; mix well. Cover with microwave-safe waxed paper or plastic wrap. Microwave on High for 3 to 5 minutes or until hot, stirring twice during cooking. Serve immediately with crackers and fresh vegetable dippers. Makes 2 cups.
Put the oil in a big skillet. In it saute for 5 minutes the onions and celery. Add the ground beef. When beef is brown, add the soup, rice, bean sprouts with liquid, water chestnuts, soy sauce, salt and pepper to taste. Pour into a big casserole dish and bake it, covered, for 30 minutes at 350°. Add the peas. Stir them in and top it all with the noodles. Bake it, uncovered, for another 30 minutes at the same temperature. Makes 10 servings.
Mix all ingredients together and pour into hot greased pan. Bake at 375° for 30 to 40 minutes.
Heat cream to boiling point. Simmer for 5 minutes. Sift flour into cream, stirring constantly. Let simmer until butter comes to top. Skim off the butter and add boiling hot milk, sugar and salt. Let simmer a few minutes. Serve hot with sugar and cinnamon and the melted butter which was drawn off earlier (should be about 1/4 cup).
In a large crockery pitcher, place tea bags, sugar, mint tips or mint flakes and juice of lemons with the rinds. Pour a teapot of boiling water over this and let stand until cool. Strain into a gallon pitcher. Be sure to re-squeeze lemons and add enough water to make a gallon. Serve over ice.
Cook pudding with 2 cups of pineapple juice until thick. Cool; fold in fruit and refrigerate.
Mix flour with butter and add remaining ingredients. Stir well and pour into a 9 x 13-inch oiled pan. Bake 1 hour at 350°. Serves 12.
Mix meat and eggs. Soak bread in water and squeeze out moisture. Add to meat mixture along with salt, pepper and ketchup. Mix lightly but thoroughly. Form into 12 sausage-shaped patties. Wrap a slice of bacon around each, securing with toothpicks. Heat shortening in a heavy skillet on top of range or in electric skillet at 375°. Fry in hot fat, about 8 minutes or until meat is cooked through.
Pour water over jello, cheese and marshmallows and dissolve well. Chill until it congeals pretty good. Then add drained pineapple, carrots and pecans. Whip 1 cup of cream or 1 package Dream Whip and fold into mixture. Chill. (I usually use the drained pineapple juice as part of my 2 cups of water.)
Brown hamburger. In medium casserole dish, layer hamburger, Tater Tots, then cheese. Mix soup and milk; pour over casserole. Bake at 350° for 45 minutes.
Cover the bottom of pan with cooking oil. Put in chicken. After chicken is cooked, add onion and green pepper. Add 1/4 teaspoon seasoning salt or until desired taste, then add 1 1/2 tablespoons soy sauce and 1 tablespoon lemon juice. When finished cooking, serve over noodles or rice. Add more soy or lemon if desired. Serves 2.
Mix all ingredients; chill for 30 minutes before serving. Serve with assorted fresh fruits.
Combine flour, soda, salt and spices. Set aside. In large mixing bowl, beat margarine and sugar until light and fluffy. Add egg whites and vanilla. Beat well. Stir in flour mixture, mixing until well combined. Add cereal. Drop by level measuring tablespoon onto baking sheet coated with cooking spray. Bake at 375° for 9 to 12 minutes until edges start to turn brown. Cool on wire racks.
Mash the potatoes; add butter, sour cream, green onions and soup. Put in casserole dish. Sprinkle with cheese. Cook 10 to 15 minutes at 350° or until the cheese melts.
Cut crust from bread; cut each slice into triangles. Spread small amount of soup on each triangle. Top with small slice of bacon. Bake at 350° until bacon is crisp and bread is toasted.
Brown chuck and onion; drain. Spread in greased plate. Beat milk, eggs and Bisquick until smooth. Add salt and pepper. Pour over meat mixture and bake at 400°, about 25 minutes. Top with tomatoes and cheese. Bake 5 to 10 minutes longer.
Cream together margarine, Crisco and sugar. Sift together flour, baking powder, salt and cocoa; add to mixture. Add eggs one at a time. Add milk and vanilla. Put in a 9 x 13-inch greased and floured pan. Start in cold oven; bake at 325° for 1 1/2 hours or until done.
Cook sausage, drain and crumble. Mix cheese and sausage. Sprinkle into pie shell. Lightly beat eggs. Combine remaining ingredients and add to eggs. Pour into pie shell. Bake at 375° about 45 to 50 minutes until done.
Brush each chicken with sunflower oil. Dredge lightly in crushed stuffing mix. Season with pepper. Sprinkle with paprika. Bake at 425° for 35 to 40 minutes. Turn; bake 10 to 15 minutes longer or until tender. Do not overbake.
*Bake one to see if 1/2 to 1 cup of flour needs to be added.
Blend condensed milk and lemon juice, then blend with other ingredients and pour mixture into 2 graham cracker pie crusts. Refrigerate overnight.
Sift together flour, cocoa, baking soda and salt. Set aside. Cream together sugar and shortening. Add eggs and mix well. Add dry ingredients and liquids. Mix well. Bake cupcakes 25 to 30 minutes, layers 35 to 40 minutes and 9 x 13-inch dish 45 minutes in 375° oven, or until done.
Lightly grease an 8 or 9-inch square pan. Thoroughly combine dry ingredients in a heavy 4-quart saucepan. Stir in milk. Bring to a bubbly boil over medium heat, stirring constantly. Boil, without stirring, to 234° (soft ball stage) or until a small amount of syrup dropped in very cold water forms a soft ball. Bulb of candy thermometer should not rest on bottom of saucepan. Remove from heat and add butter and vanilla. Do not stir. Cool at room temperature to 110° (pan is barely warm to touch). Beat with wooden spoon until fudge thickens and loses its gloss. Quickly spread in buttered pan. Cool completely. Cut into 1-inch squares.
Brown turkey, onions and garlic in large pot. Add kidney beans and juice, tomato juice and tomato sauce. Cook 2 to 3 hours on medium low heat. Add chili powder while cooking.
Heat oven to 400°. Sift dry ingredients together into a bowl; make a well in the center. Combine remaining ingredients; add to flour mixture. Stir until just mixed. Fill greased muffin tins 2/3 full. Bake at 400° for 20 minutes. Makes about 11 muffins.
Cook onions and sausage until brown. Drain. Add kraut and 2 tablespoons of bread crumbs. Combine cream cheese, parsley, mustard, pepper and garlic salt. Stir in kraut mixture. Chill.
Season chicken with salt and pepper; brown lightly in butter. Cover and simmer 40 minutes or until almost tender; drain excess drippings. Combine sugar, cornstarch, 1/2 teaspoon salt and allspice in saucepan. Gradually add orange juice. Cook and stir 5 minutes or until thickened. Stir in cherries. Pour cherry mixture over chicken. Simmer, covered, 5 minutes longer or until chicken is tender. Salt and pepper to taste. Spoon sauce over chicken breasts before serving. Makes 4 servings.
Mix ham, cheese, broccoli and mustard. Take rolls and separate them. On an ungreased cookie sheet, place the sections in a circle with the wide ends overlapping slightly and points radiating out like an 8-point star. There should be about 2 to 3-inch hole in the middle. Place the mixture around the center of the star, leaving the star ends and hole uncovered. Fold the points over and tuck them under. Cook at 350° for 20 to 25 minutes or until rolls are brown and center is done.
Cook chicken in liquid until done. Cut into bite size pieces and put in bottom of 9x13 greased pan. Cook broccoli (partially), drain and put on top of chicken pieces. Combine soups and milk, heat and pour over chicken and broccoli mix. Sprinkle with cheese. Prepare Stove Top Stuffing Mix and spread over top of casserole. Bake 45 minutes at 350° or until top is crunchy.
Mix together all ingredients but crumbs and butter. Place in casserole dish. Put crumbs on top, pour melted butter over crumbs. Bake at 350° for 40 to 45 minutes.
Mix the melted margarine with the graham cracker crumbs. Press into bottom of a large 9 x 13-inch pan.
Soften yeast in 1/4 cup warm water. Combine eggs, shortening, sugar, softened yeast, remaining warm water, salt and 2 1/2 cups flour; beat until smooth. Add enough remaining flour to make soft dough. Cover; allow to rise until double. Punch down and place in refrigerator overnight. Three hours before baking, roll out as desired. Makes 2 to 2 1/2 dozen rolls.
Put meat in roaster. Add chopped onion, salt and water. Cook in 350° oven for 3 hours. Take meat out of juice; cool and slice. Add remaining ingredients to broth. Bring to a boil. Pour over meat and marinate overnight. Heat 1 to 1 1/2 hours in oven and serve. Can be served as sandwiches or on submarine rolls. Serves 12 to 14 people.
Mix ingredients and marinate shrimp for 1 hour. Barbecue shrimp on grill (2 to 3 minutes each side). Use foil on grill or skewers.
In medium pan, cook potatoes and onion for 30 minutes. Add butter, canned milk and clams. Cook for another 15 minutes until done.
Press cookie dough in pizza pan. Bake according to directions on package. Spread cream cheese on cooled crust. Spread pudding on cream cheese. Arrange fruit on top.
Heat first 6 ingredients to boiling. Add beets; cover and simmer 5 minutes. Serve warm or chilled.
Boil chicken until cooked, then dice. Combine and mix all ingredients, except chips, into an 8 x 12-inch Pyrex dish. Bake at 325° for 15 minutes. Add chips to top. Bake another 15 minutes.
Heat oven to 400°. Spray 15 x 10-inch baking pan with Pam spray. Dip chicken in margarine; coat with combined remaining ingredients. Bake 20 to 25 minutes until tender.
Saute onion and celery in 1/4 cup margarine until tender; remove from heat. Add stuffing mix, mixed dried fruit and raisins; stir well and set aside.
Cut ribs into 1-inch pieces. Cut broccoli stem off; steam for 1 minute. Put ribs, wine, sugar, vinegar, soy sauce, water and pieces of ginger in large pot. Cover. Bring to boil over high heat. Reduce heat; stew for 20 minutes until sauce is thick. Lay steamed broccoli on the bottom of the plate. Place ribs with sauce on top.
Layer chicken in bottom of casserole. Mix soup and sour cream and pour on top of chicken. Cover with crumbled Ritz crackers. Put margarine pats over the crackers. Bake at 350° until bubbly and hot.
Thoroughly mix flour, sugar, baking soda and salt. Add pineapple and eggs, stirring until well blended. Pour into a greased 13 x 9-inch pan. Bake at 350° for 30 minutes or until toothpick inserted in center comes out clean. Allow to cool about 10 minutes. Make icing while cake is baking.
Slice cooled sweet potatoes and combine with apples, raisins and almonds in a large bowl. Spoon in a shallow 1 1/2-quart baking dish.
Thaw whipped dairy topping. Combine milk and coffee crystals. Let stand for 2 to 3 minutes or until crystals are dissolved. Stir in fudge topping.
After meat is cooked, stir in cream cheese and keep stirring until it has simmered. Adjust oven to the degree specified on the can of rolls. Use a flat 9 x 12 or 10 x 13 pan. Roll out 1 to 2 cans of crescent rolls and cover the bottom of the pan, making sure that no holes are open. Spread meat and cheese mixture on top of rolls and then use the remaining can(s) of rolls to cover the top. Bake according to instructions on the can or until medium brown.
Spray a 9 x 13-inch pan with cooking spray. Mix coconut and pecans together in a bowl. Spread into bottom of pan. Make German chocolate cake according to directions on box. Spread over coconut and nuts. Mix cream cheese, powdered sugar and butter. Spoon over cake mix and swirl through mix. Bake at 350° for 50 minutes. Yield: 1 cake.
Soak beans overnight. Drain. Add warm water; boil until tender with mustard and salt. Drain, saving liquid. Put in casserole dish or roaster. Add brown sugar, sour cream and bacon. Bake for 2 1/2 to 3 hours at 350°. If beans look dry, add some of the liquid, drained off, after boiling. Makes 6 servings.
Combine egg, onion, milk, oats and seasonings. Blend and add meat; mix well. Pack into a 9 x 13-inch loaf pan. Bake at 375° for 1 1/2 hours.
Mix together shortening, eggs, honey and brown sugar. Stir together flour, salt, baking soda, baking powder and add to honey mixture. Add vanilla, walnuts and dates. Stir in. Drop by teaspoon onto greased baking sheet. Bake at 350° for 12 to 15 minutes. Yields 120 cookies.
Slice chicken breasts to 1-1/4 inch slices and saute in olive oil. Remove from pan and cover to keep warm. Cook minced onion and garlic slowly until soft. Add celery flakes, basil, paprika, bouillon cubes, salt, pepper, sour cream and Tabasco and thicken over low heat. Add more sour cream or milk if sauce becomes too thick. Return chicken to pan to heat through.
Mix pudding, milk and whipped topping. Beat with electric mixer on low until moistened. Beat on high until thickened. Fold in undrained pineapple. Spoon pudding into dessert dishes. Sprinkle with coconut. Chill well. Makes 6 servings. Contains 100 calories per serving. Low calories! Serves 6.
Mix packet of dip mix and sour cream. Add salsa and stir until well blended. Serve with chips.
Make gravy of bacon fat and flour; then add sugar, salt, pepper, water and vinegar. Boil 1 minute. Pour gravy mixture over potatoes. Serve hot.
Trim excess fat from chops. Grease 10-inch skillet with the fat. Brown chops on both sides; season with salt and pepper. Remove chops from skillet. Empty potatoes and packet of seasoned sauce mix into skillet. Stir in amounts of water and milk called for on package.
Mix German chocolate cake mix according to directions on box. Set aside. Place a layer of coconut in greased 9 x 13-inch cake pan. Top coconut with a layer of nuts. Pour cake mix over top of coconut and nuts. Mix together cream cheese, sugar and butter. Add enough milk to make mixture thin enough to run. Pour over cake mix. Bake at 350° for 30 to 35 minutes.
Mix margarine, sugar, eggs and bananas until creamy. Add soda, salt and flour. Mix nuts and coconut; add to mixture. Blend well. Pour into well-greased 4 x 5 x 9-inch loaf pan. Bake for 1 hour at 350°.
In punch bowl or large pitcher, combine raspberry juice, lemonade and water. Stir. Gently add ginger ale. Garnish with lots of ice.
Beat butter about 2 minutes or until creamy. Gradually add sugar, beating for 5 to 7 minutes. Add eggs one at a time. Stir in almond extract. Combine flour, baking powder and salt; add to butter mixture alternately with sour cream. Mix at low speed, just until blended.
Mix together all ingredients. Pour in greased and floured loaf or regular pan. Bake 1 hour at 350°. Makes 2 loaves.
Blend butter and flour until creamy; add nuts. Pour dough into 13 x 9 x 2-inch baking dish. Bake at 350° for 20 to 25 minutes. Cool.
Saute mushrooms in 3 tablespoons of butter for 5 minutes. Blend in flour and salt. Add stock and stir until thick. Add chicken. Cover and heat to steaming. Mix 2 tablespoons of butter with egg yolks, onion and lemon juices, paprika and pepper. Stir this mixture slowly into chicken and cook until thick. Add olives, pimentos and sherry. Serve over hot spaghetti and sprinkle with grated cheese on top. Yields 8 to 10 servings.
Tear off a length of aluminum foil. Place onion in center of foil in single layer. Top with zucchini, cheese, seasonings and butter. Bring four corners of foil up together in pyramid shape. Fold openings together loosely for heat circulation and expansion. Seal by folding over ends and pressing to package. Grill over medium hot coals 20 minutes. Carefully open bundle; add tomatoes. Re-seal. Grill 20 to 30 minutes longer or until zucchini is tender and tomatoes are heated through.
Cream 1 stick butter and sugar. Add eggs. Mix flour and baking powder with milk and vanilla. Melt remaining stick of butter in a 13 x	9-inch	pan. Cover surface of pan with brown sugar. Place pineapple slices on top of sugar. Put a maraschino cherry in each hole of pineapple. Bake 45 minutes at 350°, or until a toothpick comes out dry. Remove cake from oven. Turn upside down on a flat surface.