HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pound chicken	breasts until	thin. Add 1 slice of cheese and 1 slice of ham to center of each chicken breast. Roll up each and secure with toothpicks. Dip into beaten egg, then into bread crumbs. Repeat twice. Place into lightly greased pan and bake at 350° for 25 to 30 minutes.	Serves 4.
Preheat oven to 350°. Boil macaroni pieces in water for 6 minutes. Drain in colander; rinse well under running water to remove starch. Beat 3 eggs. Add following ingredients and mix well together: 2 cups milk, 1/4 cup evaporated milk, 1/2 teaspoon salt, 1/4 teaspoon white pepper, dash of Tabasco sauce, 1 1/2 tablespoons melted margarine and 2 cups grated cheese. Add macaroni and pour into 1-quart greased baking dish. Sprinkle with paprika. Bake at 350° for 35 to 40 minutes until soft as custard.
Preheat oven at 350 F. Slice veal into 1 inch strips. In nonstick baking dish, place sliced veal, seasoned with pepper and set aside.
Cream butter or margarine with sugar until fluffy. Add eggs, one at a time. Add vanilla; beat well. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Add peanut butter chips, stirring by hand. Place teaspoonfuls on ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. Cookies are soft, and will "drop" when taken from the oven. Cook about a minute. Remove and cool completely on wire rack. Makes 4 to 4 1/2 dozen.
In mixing bowl combine all ingredients. Dust hands and bread board with powdered sugar to prevent sticking. Shape dough into a roll about 1/2 inch in diameter. Cut into slices 1/2 inch thick. Place slices on wax paper. Press down edges with a fork. Let stand at least 1/2 hour before serving. Makes 2 pounds.
Preheat oven to 350°. Place butter in 9 x 13-inch baking pan and set in oven to melt butter. Sprinkle remaining ingredients in pan in order given. Bake for 30 minutes. Cool. Cut into 1 x 3-inch bars. Makes 39 bars.
Combine sugar, margarine and milk; bring to a rolling boil. Cook rapidly for 5 minutes over medium heat, stirring constantly (mixture scorches easily). Remove from heat; stir in chocolate morsels and add Marshmallow Creme, nuts and vanilla. Beat until well blended. Pour quickly into a greased 13 x 9-inch pan. Cool. Cut into squares.
Butter 9 inch baking dish, line bottom with 4 slices bread. Cover with sliced chicken. Spread with mayonnaise and sprinkle with onion, green pepper and cheese. Top with remaining 4 slices of buttered bread.
Wash greens and cut off roots. Place greens in large pot with water. Boil until tender. Drain off water. Cook ham or bacon trimmings in pan until fat has cooked out. Place drained grease into fat and mix with drippings and salt and pepper to taste.
In a large pot, add olive oil and next four (4) ingredients. Saute; when onions turn clear, add tomatoes, tomato sauce, garlic, Worcestershire sauce and wine to remove bitterness of tomatoes. (Wine is optional.) After tomatoes are cooked, add remaining ingredients and simmer approximately 20 minutes. Serve over rice or pasta.
Place bread in bottom of 9 x 13-inch baking dish. Brown sausage in pan and drain. Mix with mustard and spread over bread. Sprinkle with grated cheese. Mix eggs, milk, cream, Worcestershire sauce, salt, pepper and nutmeg. Pour over cheese. Cover and refrigerate 4 hours or overnight. Let stand at room temperature for 40 minutes. Remove cover and bake at 350° for 35 minutes. Serves 6.
Combine applesauce, sugar, oil, eggs and milk. Mix well, add flour, soda, baking powder, salt, cinnamon, nutmeg and cloves. Stir in nuts and raisins. Whatever you want. Pour into two well-greased and floured loaf pans. If you want you can combine 1/4 cup brown sugar, 1/2 teaspoon cinnamon and sprinkle over batter. Bake at 350° for 1 hour. Cooks quicker in 2 pans. You can put in one pan if you want. Bake until done. Remove from pans and cool.
Combine 1 cup sugar, flour, meal, butter, whole egg and 3 yolks; beat 1 minute. Add pineapple-orange juice and water. Cook until thick. (This can be done in microwave for 5 minutes, stirring once.) Slowly add lemon juice. Cook 1 minute longer. Add to cooked pastry shell.
Brown ground beef and season with salt and pepper. Add onion to meat mixture and brown; drain. Mix in large can of pork and beans and 1/2 cup brown sugar. Bake at 400° for 45 minutes. Serves 6.
Cream butter. Gradually add sugar, beating well on medium speed. Add eggs, one at a time. Beat well. Add flour to creamed mixture alternating with milk. Begin and end with flour. Mix until just blended after each addition. Stir in extracts. Pour into greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes. Cool in pan 10 to 15 minutes. Remove to wire rack to cool completely.
Melt chocolate over hot, not boiling water; let cool. Sift flour with baking powder, soda and salt; set aside. In a large bowl of electric mixer beat eggs at high speed until thick and light. Gradually add sugar, 1/4 cup at a time, beating well after each addition. Add oil and cooled chocolate; beat until well blended. At low speed, add sifted dry ingredients, mixing until smooth. Add grated zucchini and nuts, stirring with a wooden spoon until well mixed. Turn batter into a greased and floured 10-inch tube pan. Bake in preheated 350° oven 1 hour and 15 minutes. Cool in pan 15 minutes. Cake can be dusted with confectioners sugar before serving.
Mix with fork the first 3 ingredients. Pat into 13 x 9-inch or 10 x 15-inch pan, grease bottom only. Blend frosting and cream cheese (reserve 1/2 cup for topping). Add 2 eggs and beat 2 to 5 minutes. Spread over cake mixture. Bake at 350° for 30 to 40 minutes. Cool and spread with 1/2 cup of the reserved frosting mixture. Cut in squares.
In a mixing bowl, beat egg whites on high until frothy; gradually add sugar and vanilla. Beat until stiff peaks form. Fold in with a spatula the finely crushed Ritz crackers, then the pecans. (Do not beat in with beaters). Pour pie mixture in buttered pie plate and bake in 325° oven for 25 minutes.
Stir flour, baking powder, soda, salt and spices together. Cream butter with sugar until fluffy. Add ingredients and coffee alternately in small amounts, beating well after each addition. Fold in pecans. Pour into 2 greased 9-inch pans and bake at 350° for 35 to 40 minutes. When cool, ice with Cream Cheese Icing.
Dissolve bouillon cubes in 2 cups boiling water. Combine broth, onion, potatoes, pepper and seasoned salt. Bring to a boil; cover and simmer until tender (about 30 to 40 minutes). Melt butter. Mix with flour and add milk. Cook and stir until thick. Combine the two mixtures and simmer until warm.
Mix well and pour into baking dish. Add cream of mushroom soup over the top and cover with crushed corn flakes. Bake 25 minutes at 350°. When it starts to bubble, cook 5 minutes more.
Mix all ingredients except English muffins. Use beater for beating, if necessary. Cut each muffin into quarters. Spread mixture on quarters. Put pieces on trays; freeze at least 30 minutes. (May be kept frozen for weeks.) Just before serving, put pieces on tray under broiler. Broil a few minutes until they puff up bubbly and slightly golden brown. Serve hot.
Mix together soup, corn and ground beef and place in bottom of casserole dish. Top with mashed potatoes. Bake at 350° for 1 hour.
Boil macaroni. Drain and rinse well. All vegetables may be increased or decreased, substituted or deleted to your liking. Add 1/2 of Wish-Bone dressing to cooked noodles. Next, add Salad Supreme to your taste. Add all vegetables and pepperoni and mix well. Let sit overnight or 4 or more hours in fridge. Add more dressing and the Mozzarella cheese before serving.
Drain pineapple into Jell-O and bring to a boil. Add cream cheese and milk. Whip until creamy. Add pineapple and pecans. Chill in refrigerator overnight.
Cook chicken. Fix stuffing as indicated on box. Combine cream of celery soup and cream of chicken soup with 2 cans of broth from cooked chicken. Tear or cut chicken up and layer bottom of casserole with chicken. Pour soup mixture over chicken. Layer with stuffing. Bake at 350° for 1 1/2 hours.
Stir and bring to boil syrup and sugar; remove from heat. Add peanut butter; stir in Rice Krispies. Pat into buttered 13 x 9-inch pan.
Brown ground beef. Drain. Add salt, pepper, onion powder, and minced garlic. Combine beef, salsa, sour cream and 2 cups cheese in slow cooker. Cover. Heat on low for 2 hours. Just before serving, sprinkle with 1 cup cheese. Serve with tortilla chips.
Season and cook green beans. Slice and separate onions into rings. Saute rings in butter. Add lemon juice and brown sugar to beans. Cook until heated. Drain cooked beans and place in serving dish. Pour onion mixture over beans and serve.
Cook meat until it falls apart. Cook onion with meat. Season to taste with salt, pepper and Tabasco. Add rice.
Pop the corn; sprinkle with salt. Melt butter in skillet. Cut marshmallows in quarters. Alternate layers of popcorn and marshmallows in skillet. Cover; heat slowly until marshmallows are partially melted. Mix well; form into balls.
Cook potatoes until tender. Drain and cool. Peel and cut into 1/4-inch strips. Set aside.
Slice apples in 1/4-inch slices and place on buttered baking dish. Add cinnamon and water. Work sugar, flour and butter until crumbly. Sprinkle over apples and bake at 340° uncovered for about 40 minutes. Serve hot with ice cream.
Fry sausage in cast-iron skillet. Remove sausage patties and reserve 1/4 cup drippings.
Separate beef slices and place in bottom of an 8-inch square casserole. Wrap bacon around chicken breast and place on top of beef. Mix soup and sour cream. Pour over chicken breasts. Refrigerate overnight. Bake at 350° for 2 hours. Serves 4.
Put approximately 1 to 2 tablespoons pie filling in each tortilla. Roll and arrange in 9 x 13-inch pan. Boil sugar, water and margarine. Pour over tortillas. Sprinkle with pecans. Bake at 350° for 45 minutes. Cover with foil during the first 30 minutes.
Boil first four ingredients for 1 minute, then cool 1 minute. Add remainder of ingredients. Drop by teaspoonful onto waxed paper. Cool. Makes about 40 cookies.
Place sauerkraut in bottom of casserole. Top with seasoned pork chops. Cover and bake at 350° for 1 hour. Remove cover and bake for 20 minutes longer or until pork chops are brown. Makes 4 servings.
Cut a thin slice off the stem end of the peppers. Remove and discard the seeds. In a 1 1/2-quart nonmetal casserole, combine onion and ground beef. Place in microwave oven and cook on High for 2 to 3 minutes or until the onion becomes transparent and beef is slightly browned. Add rice, tomato sauce, celery salt and pepper; mix well. Stuff peppers with mixture and place on baking sheet. Cover with plastic wrap and microwave on Medium-high for 12 to 15 minutes. Serves 4.
Bake in 1 1/2-quart casserole the chicken breasts until done. Debone and cut into chunks. Layer chicken and Stove Top dressing (cooked) in casserole. Pour over 2 cups of chicken gravy on top. Bake 15 minutes longer.
Wash the grapefruit and cut in half crosswise. Loosen grapefruit sections around outer edge and between segments with a grapefruit knife. Place a cherry in the middle and sprinkle with brown sugar. Broil for a few minutes until the sugar melts and is bubbly.
Brown beef in oil; add onions and brown. Add all other ingredients and cook for several hours.
Dissolve jello in 1 cup hot water and reserved pineapple juice. Add water to it to make 1 cup, if needed. Refrigerate. When partially set, mash the cheese into it with a fork. Add remaining ingredients. Add the whipped cream last. Let chill until firm.
In large bowl, place cucumbers, onions and green pepper. In small bowl, combine remaining ingredients and pour over vegetables and mix well to coat. Refrigerate overnight. Divide into pint or quart freezer boxes and freeze until ready to use.
Mix and sift 2 c. flour and the salt. Cut in shortening until mixture is coarse like cornmeal. Divide in half. Sprinkle water over half of mixture and blend only until moistened and crumbly. Turn out on a pastry board and roll lightly. Line an 8 inch pie pan and flute the edges. To remaining portion of crumbs add 1/4 c. sugar, 1 1/2 tsp cinnamon and 1/2 tsp nutmeg. Set aside. Mix remaining sugar, brown sugar, cinnamon and nutmeg and flour together. Sprinkle some on unbaked crust. Alternate layers of apples and crumbs. Dot top with butter and sprinkle with remaining crumbs. Bake in a 425° oven 50 to 55 minutes, or until apples are tender.
Heat oven to 400°. Bake scrubbed and pricked potatoes for 1 hour. Cut potatoes in half and scoop out center into bowl with butter. Save the shells. Mash potatoes until light and fluffy. Add cream, cheese, chives, bacon bits and season to taste. Fill hollowed out shells with potato mixture. Bake 20 minutes or microwave 5 minutes.
Sift all dry ingredients together. Add oil and eggs; stir until well moistened. Do not beat. Add pineapple (juice and all), bananas, pecans and vanilla. Stir well. Pour into large 11 x 14-inch greased pan. Bake at 350° for 25 to 35 minutes. Ice with Cream Cheese Icing.
Put cucumbers, onions and canning salt in 9-quarts of ice cold water. Let stand for 3 hours; drain. Pack cucumbers and onions in jars. Bring to a boil the sugar, vinegar, turmeric, celery seed and mustard seed. Pour over cucumbers, then bathe in boiling water; quarts for 15 minutes or pints for 10 minutes.
In 13 x 9 x 2-inch baking pan, spread 1 cup of sauce, arrange a layer of lasagna, top with sauce, Ricotta, Mozzarella and Parmesan. Repeat, gently pressing pieces into cheese mixture. End with a final layer of lasagna, pour remaining sauce over, make sure all lasagna is covered with sauce, top with Mozzarella and Parmesan. Bake at 350° for 45 to 55 minutes, until lightly brown and bubbling. Allow to stand for 15 minutes before serving.
Puree bananas in blender (one cup). In a medium bowl, mix bananas, eggs, sugar, oil and orange peel until well blended. In a large bowl, combine flour, poppy seed, baking powder and salt. Stir banana mixture into flour mixture until evenly moistened. Spoon batter into greased 2 1/2-inch muffin cups. Bake in a 375° oven for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; cool on a wire rack. Top with citrus glaze when warm. Makes 12 muffins.
Steam zucchini slices until tender. Add orange slices, nutmeg and cinnamon. Sprinkle with pecans and serve. Serves 4, 60 calories per serving.
Chicken should be cooked 1 to 2 days before pot pie is needed. In medium bowl, mix all flour, Crisco and enough cold water to form dough ball. Roll out dough (fairly thin) and cut in 2 x 2-inch wedges. Allow wedges to dry on wax paper for 1/2 hour. (Note: Can also be done 1 to 2 hours before hand.) In separate medium pan, boil potatoes (peeled and quartered) about 20 minutes. Add one packet of seasoning. Remove fat from broth and place broth in large pan on low heat. Bring broth to a boil; add flavor packets and deboned chicken. Place each dough wedge slowly in boiling broth. Lower heat to medium. Pour potatoes and remaining water into the broth, allowing them to finish cooking with dough. Add salt and pepper. Cook 20 to 25 minutes and serve hot with toast or rolls. Serves 4.
Mix cream cheese and pineapple. Add chunk pineapple. Add pudding and mix well. Mix Cool Whip with mixture. Refrigerate.
Anytime up to a day ahead, shallow blanch the greens as follows. Bring 2 quarts water to boil in a stockpot or large soup kettle. Add salt and greens; stir until wilted. Cover and cook 7 minutes; drain in colander and rinse with cold water. Take a handful; squeeze all the water out. Transfer to a cutting board. Repeat until all greens are squeezed. Chop coarsely. Greens can be refrigerated until ready to saute.
Put the cheese on the meat. Roll up and put in microwave for 2 minutes (oven for 1 minute). Serve.
Wash beans; place in kettle, cover and soak for 24 hours. Drain. Cut chicken into pieces. Cover with 5 cups water and cook for 30 minutes. Remove chicken and reserve broth. Add enough additional broth to make 10 cups total. Strain broth and add beans, onions, celery, cumin, thyme, salt, pepper and bay leaves. Bring to boil. Add 2 to 3 cups of the cooked chicken, cut into small pieces and reduce heat. Simmer 1 to 2 hours until beans are tender. Add milk to flour and add to kettle. Cook another 30 minutes. Makes 1 gallon.
Blend oil, sugar, eggs and vanilla. Add flour, baking powder, baking soda and salt. Stir in apples with water. Pour into tube pan sprayed with Pam. Bake at 250° for about 1 hour and 15 minutes. Cool on cake rack.
Mix all ingredients well. Roll into small balls. Place on cookie sheet and punch a hole in the center and fill with jelly. Bake at 225° or 250° for 30 to 45 minutes.
Pour boiling water over oats and let stand for 20 minutes. Beat margarine until creamy; add sugars and beat until fluffy. Stir in vanilla and eggs. Stir in soaked oats. Sift together dry ingredients and add to creamy mixture. Mix well. Pour into well-greased 9 x 9-inch pan. Bake at 350° for 50 to 55 minutes.
Mix all ingredients together. Best when made ahead, allowing flavors to gently blend. Serve with assorted vegetable sticks.
Melt oleo, saute onion and parsley with rice. Add liquid, then garlic and tomato paste. Stir with a fork. Cook slow. Add more water, if needed. Cook until rice is tender. This should be a moist rice, but not soupy. Add grated cheese at the end. Additional cheese may be added on each serving.
Combine first 5 ingredients; mix well. Shape into 3/4-inch balls. Combine meatballs and remaining ingredients except bell pepper. Heat over medium-low heat until boiling; reduce heat. Cook 15 minutes, stirring occasionally. Add pepper; cook an additional 10 minutes or until meatballs are no longer pink. Serve over rice if desired.
Mix all ingredients, except vanilla and butter, in saucepan. Cook slowly, stirring constantly, until thick (just to a boil). Remove from heat. Add vanilla and butter. Pour into baked pie shell. Top with meringue and brown.
Brown hamburger with onions; fill bottom of casserole; cover with soup.	Layer Tater Tots on top. Cover with grated cheese. Bake until Tater Tots are done.
Place all ingredients in mixing bowl and mix well. Shape into loaf and place in an oblong pan. Spread tomato paste over top of loaf. Add water to rest of sauce in can, mix up and pour around loaf in pan. Bake at 350° for 40 to 50 minutes.
Spray Pam on bottom of pan. Lay filets in pan. Crush Ritz crackers over fish. Put small slices of butter over crackers. Add lemon juice to pan. Bake in oven 25 minutes at 450°.
In large bowl, dissolve yeast, sugar and salt in warm water (115°). Add 6 cups flour and stir until well mixed. Turn mixture out onto well floured counter top and work in flour as dough is kneaded. Knead for 10 minutes until mixture is smooth and elastic and no longer sticky. (Add flour a 1/2 cup at a time). Place in greased bowl to rise until double in bulk. Cover with damp towel while rising. Divide dough in four equal portions and place in French bread pans. Let rise until double in bulk again. Cook in 375° oven for 15 minutes; reduce heat to 325° and bake an additional 15 to 20 minutes until brown and crusty. Loaves should sound hollow when tapped.
Mix first five ingredients together in a saucepan. Heat to a full rolling boil. Boil 3 minutes. Remove from heat. Add oatmeal. Stir. Drop by spoonful on waxed paper and allow to set.
In 3 to 4-quart shallow, glass bowl, layer first five ingredients in order given. Spread evenly with mayonnaise. Sprinkle the next 4 ingredients on top of mayonnaise. Cover and refrigerate overnight. Before serving, crumble bacon on top. Sprinkle with eggs and tomato wedges.
Place wings in baking pan. Combine sauce and dry ingredients in a saucepan and bring to a simmer for five minutes. Pour over wings and bake at 350° for 1 hour, uncovered.
Tie spices loosely in cheesecloth bag. Mix all ingredients except lemon peel and bring to a boil. Cool, then remove spice bag. Reheat and serve very hot.
Mix flour, sugar and salt. Gradually add milk. Cook until thick, stirring constantly. Add small amount to eggs and return to mixture, cooking two minutes. Cool and add butter and vanilla.
Combine first 4 ingredients and bring to a boil. Add jello and set aside to cool. Beat Dream Whip and cream cheese together. Fold in jello mixture. Stir in marshmallows and nuts. Chill before serving.
In a saucepan, combine brown sugar and cornstarch. Stir in pineapple, soy sauce, garlic salt, and ginger. Cook and stir over low heat until thickened.
Grease a 9-inch pie plate with oleo. Fill two-thirds full of apples. Sprinkle cinnamon and sugar over apples. In separate bowl mix 1 cup sugar with melted margarine and pecans. Add flour, egg and salt to mixture. Mix well. Spread over apples. Bake in a 350° oven for 45 to 65 minutes, depending on how hot oven runs, or until golden brown.
Combine pudding and milk; mix well. Fold in frozen topping and beat 2 minutes at medium speed. Butter 9 x 13 pan and place layer of graham crackers. Spread 1/2 pudding mix on top of crackers. Place another layer of graham crackers and spread the rest of the pudding mix. Top with another layer of crackers. Pour cooled Chocolate Topping over graham crackers.
Cream shortening and sugar. Add beaten egg yolks. Gradually add the jam. (Use a little flour to dredge the fruit.) Mix soda, cinnamon, nutmeg and allspice with remaining flour and add alternately with the beaten egg whites. Add the fruit and nuts. Bake in deep, well greased pan or pans in slow oven (250°) about 5 to 6 hours. (I let my cake stand overnight in the mixing bowl.) Before baking, place a pan of water on rack under where the cake is baking. Be sure not to let it bake dry. Makes about 12 pounds cake.
Melt together margarine and chocolate chips in double boiler on low heat. Partially cool. Stir marshmallows and chopped nuts into chocolate, coating all. Sprinkle coconut on wax paper and shape candy into 2 rolls. Chill in refrigerator until set. Slice into 1/4-inch pieces.
Mix turkey with sour cream and soup. Put in 2-quart casserole. Mix melted margarine, broth and stuffing. Put on top of turkey mixture. Bake at 350° for 45 minutes.
In a small bowl, combine 1 cup cranberries, breadcrumbs, hot water, butter, celery, onion, green pepper, garlic salt and pepper. Sprinkle pork chops with garlic salt and fresh ground pepper to taste. Rub in. Stuff pockets with cranberry mixture; seal with toothpicks.
Cook on low for 10 to 12 hours or on high for 5 to 6 hours.
Pour into 3 pie shells. Bake at 350° for 40 minutes.
Coat chicken breasts with 1/2 cup flour, salt and pepper. Place in preheated skillet with oil covering bottom of skillet. Brown both sides, drain oil. Add 3 tablespoons butter or margarine. Sprinkle both sides of breasts with basil and rosemary. Saute both sides for 1/2 minute. Add wine and saute for 1 minute. Add brown gravy. Place in preheated oven at 350° for 10 to 15 minutes. Remove chicken onto serving dish, mix remainder of ingredients left in pan, heat and pour over breasts on serving dish.
Do not drain sauerkraut. Mix all ingredients together. Let stand a few hours or overnight. This salad keeps well. Makes about 8 servings.
Dissolve pudding and jello in boiling water and refrigerate. Stir frequently for approximately 1 hour or until thickened. Add oranges and Cool Whip. Refrigerate 5 hours.
Cream butter or margarine with sugars, eggs and vanilla. Combine the flour, salt and baking soda; sift and blend into creamed mixture. Stir in Mint Flickettes and nuts. Drop by teaspoon onto ungreased baking sheet. Bake at 375° for 8 to 10 minutes. Makes 8 dozen 2-inch cookies.
Wash and quarter apples. Cover with water. Add lemon juice and simmer until soft. Drain through jelly bag. Measure 4 cups juice into kettle and boil 5 minutes. Add honey and spices. Boil for 8 minutes more. Pour into sterilized jelly glasses and seal.
Cook bacon and set aside. Cook beef with onion until red leaves meat. Add other ingredients. Crumble bacon. Put in baking dish. Bake at 350° for 45 minutes.
Use a fork to combine mayonnaise, vinegar and salt in large bowl. Add chicken and remaining ingredients. Toss well and refrigerate. To serve: Chill platter, place romaine lettuce on platter and pile salad lightly on top. Serve with nut breads. Serves 6.