HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove stems and seeds from chilies; chop chilies (may use canned chilies). Mix chilies, beef, egg, bread crumbs, milk, cheese, onion, salt and pepper. Shape into 1-inch balls. Place meatballs in ungreased oblong, 13 x 9 x 2-inch pan. Cook uncovered in 400° oven until brown, approximately 20 minutes. Place meatballs in chafing dish. Pour salsa over meatballs. Makes 36 (1-inch) meatballs.
Combine bread crumbs and Parmesan cheese in shallow pan. Combine melted butter, mustard, Worcestershire sauce and mix well. Coat chicken pieces with butter mixture; then roll in crumbs. Place chicken in shallow baking pan. Pour remaining butter mixture over chicken. Bake in preheated 350° oven for one hour, basting once or twice with pan dripping.
Stir the cream cheese until slightly softened. Blend in remaining ingredients, except walnuts and paprika. Spread mixture in a 9-inch pie plate. Top with walnuts and sprinkle with paprika. Bake uncovered at 375° for 25 minutes until lightly browned.
Mix applesauce, sugar and cinnamon together. Sprinkle flour on waxed paper and roll out biscuits flat. Add 1 tablespoon applesauce mixture on each biscuit and fold over. With fork go around edges, so it will seal biscuits. Drop into hot oil and brown on both sides.
Combine all into a 3-quart casserole and bake in a 350° oven for about 1 hour. If you need to bake a little longer, do so and then fluff with a fork.
Mix shortening, sugar, egg yolk and vanilla thoroughly. Sift together the flour and salt and stir in. Roll into 1-inch balls. Dip in slightly beaten egg whites. Roll in finely chopped nuts (3/4 cup). Place 1-inch apart on ungreased baking sheet. Press center with spoon or thumb. Bake until set, about 10 to 12 minutes at 375°. Cool. Place jelly in center.
Cook shells according to directions. Drain and cool by placing shells on wax paper to keep from sticking. Brown meat in skillet and drain. Combine meat, eggs, bread crumbs, Mozzarella cheese, onions, oregano, salt and pepper.
Mix cottage cheese, Cool Whip and dry jello. Add drained fruit. Blend well.
Add beaten egg yolks to mashed potatoes, then add salt, parsley and milk; mix together. Fold in stiffly beaten egg whites. Mold into cones 3-inches high and place in a shallow baking dish. Make a deep indentation in the top of each cone and fill with grated cheese sprinkled with paprika. Bake at 425° for 12 to 15 minutes.
Boil noodles in salted water; drain. Cook beef until gravy color. Add onions and cook until transparent. Drain oil from mixture and mix with all other ingredients except catsup. Place in casserole dish and cover with catsup. Bake at 350° for 1 hour.
Wash endive in cold water and drain. Butter heavy skillet in which endive will fit in one layer. Sprinkle pan with a little salt and arrange endive in pan. Sprinkle with salt and pepper. Sprinkle with lemon juice and add the 1/2 cup of water. Cover tightly and cook 30 minutes. Watch carefully that liquid does not boil away. Preheat oven to 425°. Place the ham slices on a flat surface. Place on each slice a braised endive. Roll the ham slices to enclose the endive. Secure with a toothpick.
Sift together dry ingredients. In a large saucepan combine butter, brown sugar and milk. Bring to a boil. Stir constantly for 1 minute. Remove from heat. Stir in powdered sugar, nuts, coconut and vanilla. Blend in dry ingredients. Turn into greased 15 x 10 x 1-inch pan or two 9 x 9 x 1-inch pans. Bake at 375° for 25 to 30 minutes. Do not overbake. Cut while warm.
Mix all ingredients. Refrigerate. Serve with vegetable dippers or chips. Makes 3 cups.
Combine first 3 ingredients in Dutch oven; bring to boil and simmer 30 to 45 minutes, until chicken is tender. Remove chicken, reserving 3 cups broth in Dutch oven. Remove meat from bones and cut into pieces. Add potatoes and carrots to broth and bring to boil; simmer 10 to 12 minutes. Add chicken, corn, tomato sauce and pepper; cover and simmer 15 minutes or until vegetables are tender. Stir occasionally. Yields 2 quarts.
Drain asparagus and save liquid. Drain peas and discard liquid. Blend crackers into fine crumbs. Mix mushroom soup with asparagus liquid. Grate cheese. Using 1/2 of each make layers of peas, asparagus, cracker crumbs, liquid and cheese. Repeat layers ending with cheese on top. Bake at 350° for 35 to 45 minutes until bubbly. Serves 6 to 8 people.
Rinse and drain berries; set aside. Sift dry ingredients together into a large bowl. Make a well in dry ingredients; add milk, eggs and margarine. Mix well. Fold in berries gently. Fill well-greased muffin tins 2/3 full and bake at 400° for 20 to 25 minutes. Serve warm or cold. Yield: 24 muffins. "Freeze some for later!"
Combine flour, soda and salt. Beat ginger, butter and 1 cup sugar until light and fluffy. Beat in molasses and egg. Beat in flour mixture until just combined. Chill at least 1 hour. Heat oven to 350°. Roll dough into 1 1/2-inch balls and then roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely. Makes about 30 cookies.
Combine beef, egg and seasoning; mix well. Shape into small balls and brown in skillet. Keep warm until ready to use. Combine jelly and chili sauce in chafing dish. Add meatballs. Keep warm over low heat. Additional seasonings may be used, if desired.
Mix sugar, margarine and eggs. Stir in milk, then flour, baking powder and salt. Spread in greased and floured 9-inch pan. Sprinkle with crumb topping.
Melt together chocolate chips, milk and margarine. Mix together peanuts and marshmallows. Add to melted mixture. Line 9 x 13 inch pan with wax paper. Pour mixture in pan and cool in refrigerator. Peel wax paper off and cut into bars.
Stir together concentrates and apple juice. Stir in ginger ale. Add ice cubes and small scoops of sherbet (raspberry, orange or lemon-lime).
Mix flour and sugar. Add boiling water; cook until thickened. Remove from heat and add oleo and vanilla. Cool somewhat and serve over gingerbread or white cake.
Roll dough flat; crumble sausage on dough. Sprinkle with oregano, garlic salt, pepper, Parmesan cheese and Mozzarella cheese. Wrap dough tightly with seam down. Place in a buttered pan; spread a little butter on top; sprinkle with Parmesan cheese. Bake at 350° for 30 to 35 minutes. Great for light lunch with salad or as a bread with dinner.
Preheat oven to 450°. In a large plastic bag or bowl, add all ingredients. Close bag and shake or toss in the bowl until coated evenly. Empty potatoes into a shallow baking dish or roasting pan. Bake, stirring occasionally, about 40 minutes until tender and golden brown. Garnish with chopped parsley. Makes 8 servings.
Drain pineapple. Put pineapple in blender with dry milk and sweetener. Soften gelatine in pineapple juice or little water. Heat to dissolve. Put in blender. Add lemon juice and flavoring. Blend 1 or 2 minutes until smooth. Pour into 9-inch pie pan. Refrigerate. Divide in 1/4 = 1 milk and 1 1/4 fruits.
Saute onion and celery in margarine in skillet until tender. Combine all ingredients and put in casserole dish. Bake at 325° for 1 hour.
Chop fruit in large bowl. Mix with flour. Add nuts and coconut, mix well. Add milk; stir. Bake in angel food pan. Pat down and smooth top. Bake at 250° for 1 1/2 hours. Cool on rack in pan. Remove. Wrap tightly in foil. Refrigerate at least 2 weeks.
Bake in Bundt or tube pan at 350° for 35 to 45 minutes. Grease and flour pan. Blend cake mix (reserve marble pouch), water, oil and eggs. Reserve 2 cups of batter. Pour remaining batter in pan. Combine 1 cup of reserved batter and chopped cherries. Spoon over yellow batter. Blend remaining cup of batter, marble pouch and chocolate chips. Spoon over cherry mixture. Marble with knife in folding motion. Bake at 350°. Cool in pan for 25 minutes, then remove and spoon glaze over cake while warm.
Scrape carrots; cut into thin slices. Saute carrots in oil in large skillet 2 to 3 minutes. Add 1/2 cup water; bring to a boil. Cover; reduce heat. Simmer 3 minutes or until crisp tender. Combine cornstarch and remaining ingredients; stir into carrots. Cook over medium heat, stirring constantly until thickened. Makes 4 servings.
Brown beef, garlic and Parmesan cheese. Add tomato paste and sauce, seasonings and onion. Cover and simmer 15 minutes. Cook noodles according to directions. In a large casserole dish, alternate layers of meat sauce, noodles, cheese and cottage cheese. Bake at 350° for 25 to 30 minutes, until done.
Brown meat and onions together; add green chilies, seasoning mix and tomato sauce. Simmer for 10 minutes. Tear part of tortillas into strips. Line bottom of greased baking dish. Pour half of meat filling over tortilla strips. Sprinkle grated cheese on top. Repeat with rest of tortilla and meat mixture. Top with cheese. Bake at 350° for 30 minutes.
Wash spinach and tear in bite size pieces. Chill. Cook bacon and reserve drippings. Make dressing from first 7 ingredients and keep warm. Toss salad with warm dressing. Serve with bacon and egg garnish. Makes 6 large salads.
Beat ingredients and add 1/2 cup chopped nuts. Bake at 350° for 35 to 40 minutes.
Soften ice cream and spread evenly into 2 pie crusts. Place back in freezer. Melt marshmallows and chocolate chips in double boiler. Stir in evaporated milk. Mix well. When mixture has cooled to room temperature, spread it on top of frozen ice cream pies. Add pecan pieces or whipped topping. Place back in freezer for at least 2 hours before eating.
Mix all ingredients in large bowl. Spray an 11 1/2-inch quiche pan with Pam or grease with butter (can also use a round casserole dish). Cook (bake) for 1 hour at 350°. Cut into pie servings. Will make 2 quiches.
Combine all ingredients, except steak. Bring to a boil; simmer 5 minutes. Pound steak. Cut in serving size and place in roaster. Cover with sauce. Cover tightly. Bake at 325° for 1 1/2 to 2 hours or until tender.
Roll out Velveeta cheese (between wax paper) until it is about 18 x 7-inches. Mix cream cheese and green chilies. Add a little seasoned salt, if desired.
Melt candy bars and 1 stick of the butter in saucepan over very low heat. Beat remaining stick of butter and sugar in medium size bowl until fluffy. Add eggs, one at a time. Beat well after each addition. Mix flour with soda alternately with buttermilk. Stir until smooth. Add melted candy, mixing well. Stir in vanilla and nuts. Pour batter in 9-inch Bundt pan. Bake in 350° oven for one hour and 20 minutes or until cake springs back when lightly touched with fingertips. Top will be quite dark. Cool in pan on wire rack for 10 minutes. Remove from pan; cool completely. Frost.
Beat eggs well, adding sugar slowly. Add next three ingredients, mixing well. Pour into ice cream canister and fill to line with half and half. Freeze according to freezer manufacturer's directions. Makes 3 quarts.
Preheat oven at 350°. Put pork chops in long casserole dish. Add 8 ounces water, salt and pepper. Cover and bake for 30 minutes. Remove from oven and place potatoes and onion layers on top of dish. Mix soup and water together and pour over potatoes and onions. Add a little more salt and pepper. Cover and bake for 30 to 45 minutes or until done. Remove cover and brown top for a few minutes.
In a large heavy saucepan, melt the butter over medium heat. Add the parsley, onions, celery, leeks and bay leaf. Cover with wax paper and let cook or "sweat" 6 to 7 minutes. This helps release the flavors in the vegetables and soften them without browning. Add the potatoes and chicken broth. Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes or until potatoes are soft. Dissolve cornstarch in water. Stir into the pot and cook, stirring until mixture is slightly thickened. Add cream. Remove bay leaf; bring back to a gentle boil over medium heat, adding salt and pepper and nutmeg. Reduce heat and simmer an additional 5 minutes. Taste for seasonings and adjust if necessary. Makes 2 quarts.
In large pot, saute onion, garlic and celery. Add ground beef and brown. Add chicken broth, water, onion soup mix and tomatoes. Simmer about 45 minutes. Add vegetables. Simmer 20 minutes longer. Add macaroni. Simmer 10 minutes longer. You can also add Worcestershire sauce for added flavor. When serving, sprinkle with grated Parmesan cheese.
Mix ingredients and pour into a greased and floured Bundt pan. Bake at 350° for 40 to 45 minutes. The cake is done when it leaves the side of the pan. Remove cake immediately.
Microwave spinach in a 1 1/2-quart casserole for 5 to 6 minutes on High; drain. Layer mushrooms and fish over spinach. Combine milk, flour, salt and tarragon, mixing well. Add margarine. Microwave 2 to 3 minutes on High or until mixture boils and thickens. Stir in lemon juice. Pour mixture over fish. Sprinkle with cheese and paprika. Cover. Microwave 7 to 10 minutes on High or until fish flakes.
Mix all ingredients and shape into balls. Bake at 400° on cookie sheet for 5 to 10 minutes. May be frozen.
Cream butter and sugar until light and fluffy. Add eggs one at a time; beat 1 minute after each addition. Add flour to creamed mixture alternately with milk. Beat 7 minutes. Stir in flavorings. Pour batter into well-greased and sugared 10-inch tube pan (too much batter for Bundt pan). Bake at 300° for 1 hour and 40 minutes.
Cook onion until tender, stirring constantly. Add water, potatoes, salt and pepper; bring to a boil, cover, reduce heat and simmer until potatoes are tender, about 15 minutes. Stir in corn, milk and ham. Make a paste with 1/4 cup flour and 1/2 cup water. Stir until smooth. Add to mixture. Cook over medium heat, stirring constantly until mixture thickens. Sprinkle with paprika. Yields 6 cups.
In the evening butter Bundt pan. Place frozen rolls in pan. Sprinkle with 1/2 package pudding mix, cinnamon and nuts. Melt oleo. Add brown sugar and pour over the top. Cover with aluminum foil and towel and let stand overnight. In the morning, bake in a 350° oven for 30 minutes. Turn out of pan immediately.
In a medium saucepan, mix sugar and cocoa. Add milk and butter. Put over medium heat and bring to a boil. Boil 1 minute. Remove from heat. Stir in peanut butter and oats. Drop by teaspoonfuls onto foil-lined sheet pan. Let stand until firm and cold. Store airtight.
Preheat oven to 350°. Butter a 12 x 8-inch dish. Discard outer leaves from cabbage. Cut into 12 wedges. Put wedges into a kettle; cover with water and 1 teaspoon salt. Boil until leaves pull away from head. Drain leaves well. Arrange cabbage in prepared baking dish. Sprinkle with mixture of sugar, salt, pepper and cheese. Dot with butter or oleo. Pour hot milk over ingredients. Bake 30 minutes.
Spread cherry pie filling in a 9 x 13 x 2-inch pan. Sprinkle white cake mix over cherries. Pour melted margarine over top. Sprinkle almonds over all. Bake 55 minutes at 350°. May appear runny. Allow to cool. Serve with Cool Whip.
Heat oven to 325°. Line baking sheet with brown paper. Draw 9-inch circle. Beat egg whites with cream of tartar on low speed until they hold soft peaks. Slowly beat in superfine sugar on medium speed and continue beating until whites hold stiff peaks. Beat in vinegar. Using circle as a guide, spread the meringue on paper ??? around. Make a thick rim around the edge about 3/4-inch higher than center.
Place 1 stick of oleo in an oblong dish and melt in oven. Cut up about 6 peaches in a bowl and sweeten. In another bowl, mix flour, sugar and milk and pour over butter. Pour peaches on top. Bake at 350° for 30 to 35 minutes.
Mix first 8 ingredients together. Brown ground beef with onion, bell pepper and seasoning; drain. Put half of cornbread mixture in pan. Layer meat on top. Layer cheese and jalapeno peppers and the remaining cornbread mixture. Bake at 375° for 30 minutes.
Mix all ingredients. Knead into dough. Shape or cut into biscuits. Bake at 400° until brown. Recipe from the 1890's. Biscuits will keep 1 to 2 weeks and travel well.
In a food processor, finely grate almonds and add flour. Blend well. Add butter, milk and sugar; blend for 8 to 10 seconds, until a ball of dough forms.
Cook macaroni and broccoli. Add ham and set the 3 aside. Make a sauce with butter, flour, milk and cheese. Add onion and mustard to sauce and fold in mayonnaise. Mix macaroni, ham, broccoli and sauce together. Pour into a 2-quart casserole. Bake at 375° for 25 to 30 minutes.
Saute sausage, onion and green pepper. Add sauce, tomatoes and seasoning. Add beans; simmer until bubbly. Serve with cooked rice. Serves 4.
Cream sugar and butter very well. Work in flour, orange rind, lemon rind and egg yolk. Work together thoroughly with hands. Make into 24 small balls. Roll each in slightly beaten egg whites, then in chopped nuts. Place on greased cookie sheet and flatten with a fork to about 1/4-inch thickness. Bake in moderate oven at 350° for 15 minutes.
Cook chicken and dice. Mix soup with Miracle Whip. Add all ingredients, except the dressing, by layering soup/water chestnuts/chicken/eggs. Top with dressing, made up by the directions on box, and dot with bits of margarine. Bake at 350° for 20 to 30 minutes. Can be made ahead. Serves 8.
Flatten each biscuit into 5-inch circle. Press each into the bottom and up sides of a greased muffin cup.
Saute meat and onion. Combine meat, beans, 1 cup Fritos and 3/4 cup cheese. Spread in a 10 x 6-inch dish. Bake for 20 to 25 minutes. Remove and spread sour cream over top. Top with rest of cheese and Fritos. Bake for approximately 10 minutes more.
Combine sugar, cocoa and salt. Add water and butter; blend. Add vanilla. Frost tops and sides of 2 (8 or 9-inch) layers.
Combine juices, sugar and mint leaves; chill. Just before serving, add remaining ingredients. Pour over ice in punch bowl. Makes 75 (4 oz.) servings.
Mix together brown sugar and flour. Add egg yolks. Put milk in double boiler and heat. Pour mixture in milk. Add butter the size of an egg and vanilla. Cook until thick and pour into pie shell. Beat egg whites and 3 tablespoons sugar for meringue. Put on top of pie and brown lightly in 375° oven.
Cook chicken and rice; set aside. Cook rice according to directions on box. Cook frozen broccoli. Mix chicken, rice and broccoli and Velveeta cheese. Place in 9 x 13-inch casserole dish. Top with Ritz crackers tossed in melted butter. Bake at 350° for 30 minutes.
Combine sugar, water and corn syrup in saucepan. Boil until mixture spins a thread. Remove from heat. Add chocolate; stir until dissolved. Add vanilla and salt. Slowly add evaporated milk; stir constantly. Serve warm over vanilla ice cream.
Mix together in double broiler over hot water until sugar dissolves. Pour into greased and floured 9 x 13 pan. Bake 325 degrees for 30 minutes.
Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat and simmer 50 minutes or until rice is tender and moisture absorbed.
Sift first 5 ingredients together. Add margarine (melted) and milk. Add eggs, 1 at a time, beating well after each. Add vanilla.
Partially freeze pork; cut on the bias into thin bite-size strips. For sauce, stir together water, bean sauce, cornstarch and red pepper. Set aside. Preheat a wok or large skillet over high heat; add cooking oil. (Add more oil as necessary during cooking.) Stir-fry celery in hot oil about 3 minutes or until tender-crisp. Remove celery from the wok or skillet. Add half of the pork to the hot wok or skillet. Stir-fry about 3 minutes or until no longer pink. Remove pork. Stir-fry remaining pork about 3 minutes. Return all pork to the wok or skillet. Stir in corn. Push mixture from center of the wok or skillet. Stir sauce; add to center of the wok. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return celery to the wok or skillet. Stir ingredients together to coat with sauce. Arrange tomatoes atop. Cover and cook for 1 minute. Serve immediately over rice. Makes 4 servings.
Mix together the first 5 ingredients. Add mixture plus the egg to the mashed potatoes. Bake at 350° for 45 minutes. Serves 4 to 6. Can easily double recipe.
Beat whites and salt until frothy. Add sugar very gradually until batter is stiff. Fold in chocolate. Drop big teaspoonfuls onto brown paper bag on a cookie sheet. Preheat oven to 350°. Put cookies in; turn off heat. Close oven. Leave in 6 hours or overnight.
Cook chicken in salted water until it falls from bones. Cool and remove meat from bones, discarding all fat and skin. Place in baking dish. Have potatoes, carrots, and onion diced and cooked tender in small amount of salted water. Add these and peas to meat. Make a thick sauce of 2 Tbsp. flour and broth, using water from vegetable if there is not too much. Canned biscuits may be used but they must be patted very thin or may be baked before adding them to the casserole. Cover top of casserole with biscuits and heat thoroughly, 20 minutes or longer uncovered in a 350 degree oven.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. Into a bowl, sift together dry ingredients. Add oil, vinegar, vanilla and water. Beat until smooth and pour into pan. Bake in oven 25 to 30 minutes. Cool and top with frosting.
Line cupcake pans with 24 liners. Place a vanilla wafer in bottom of each liner. In a small bowl, beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Fill the liners 2/3 full. Bake in a preheated 375° oven for 15 to 20 minutes or until set. Serve plain or with fruit filling on top. Makes 24 servings.
Sift flour and salt; scald flour with broth and stir until all flour is absorbed. Roll out about 1/8-inch thick. Cut into squares and drop into boiling broth; cook until tender clear through.
Cream the sugar, oleo and shortening. Add eggs, one at a time. Beat after each one. Add milk and flour alternately, then flavoring. Bake 1 hour and 25 minutes at 325°.
Blend sugar, water and vinegar in a large saucepan. Cook 5 minutes, then add corn syrup and butter. Cook to soft crack or until a few drops in cold water becomes hard and brittle. Remove from heat and stir in marshmallow topping. Pour over 1/2 package of Puffed Wheat in a buttered 9-inch cake pan. Cut in squares when cool. Yields 16 squares.
Heat beans, soup, chicken or turkey meat, mushrooms and sage*, stirring occasionally, until heated through. Serve over chow mein noodles.
Mix the Cool Whip, Eagle Brand milk and jello. Add other ingredients and chill.
Cut celery in 1/2-inch diagonal pieces. Cover with water and boil until tender, about 15 minutes; drain. Melt butter in saucepan; stir in flour and gradually add milk, stirring until it comes to a boil and thickens. Stir in salt and celery. Spoon into greased 1 1/2-quart casserole. Top with pecans and buttered crumbs. Bake at 400° for 15 minutes.
Mix dry ingredients; add oil, water and food coloring. Cook 3 minutes or until mixture pulls away from sides of pan. Remove from pan and knead slightly almost immediately. This dough will keep for several weeks if stored in an airtight container in the refrigerator. It has an almost velvety feeling, very pleasing to children.
Cook macaroni. Drain and rinse with cold water. Drain well. Mix together the macaroni, tuna, celery, onion and 2 chopped eggs. Mix together the Miracle Whip, lemon juice, sugar and salt. Add this mixture to macaroni mixture and sprinkle with celery seed and pepper. Stir well. Top with sliced egg. Chill overnight or several hours before serving.
Melt together margarine stick and 2 squares chocolate. Add sugar, flour and eggs. Put in 9-inch pie pan. Bake between 350° and 375° for 28 minutes. Top with ice cream.
Combine all ingredients except flour in blender. Blend for 1 minute. Make a well in flour in bowl and pour in liquid. Mix well with spoon. Set aside in warm place and let rise 1 1/2 hours or double in size. Grease 2 coffee cans and divide dough equally. Put plastic lids on and let rise until lids pop off, about 3/4 hour. Bake in 350° oven about 35 minutes. Let cool 15 minutes in can.
Mix ingredients. Double or triple according to number of wings. Marinate 8 hours, turning a few times. Bake in shallow pan for 1 hour at 350°.