HumbleIntelligence/food-ner-1-Million huggingface dataset:
Split, seed and rinse chiles. Drain on paper towel. Beat eggs and flour, then beat in half and half. Mix cheeses together. Reserve 1/2 cup. In lightly greased 2-quart casserole, layer chiles, cheese and egg mixture, 3 layers. Pour tomato sauce over top and sprinkle reserved cheese on top. Bake in microwave on High 25 to 30 minutes. Let stand a few minutes before serving. Or bake at 375° for 45 minutes to 1 hour.
Cut chicken into chunks. Coat chicken with Cajun seasoning. Fry in hot oil until juices run clear. Place a blob of yogurt on each dinner plate; dip chicken chunks in the yogurt as you eat.
Mix together pineapple, sugar and flour; bring to a boil. Remove from heat and add 1 package of orange jello. Then add cherries, bananas and pecans. Pour into pie shells. Refrigerate. Top with Cool Whip when ready to serve. Serves 12.
Mix all the ingredients except the dressing, then pour the dressing over them. Toss before serving. Best when set overnight.
Combine all ingredients, except 7-Up. Add 7-Up before serving. Serves 30 to 40.
Cook and drain spinach thoroughly. Stir it in hot butter over moderately high heat to evaporate excess moisture. Mix anchovy paste with seasonings and blend with spinach. Combine with oysters and spinach. Spoon into a shallow casserole dish, top with cheese and bake at 350° for 25 minutes or until bubbly. Serve immediately. Serves 8 to 10 people.
Cut tortillas into small pieces. Cut chicken meat into bite size pieces. Mix together soups, milk, onion and broth from cooking chicken. In a large greased pan, layer half of the following: tortilla pieces, chicken meat, soup mix, salsa and cheese. Repeat layers. Bake, uncovered, at 300° for 1 hour.
Put cabbage leaves and 1 cup water in large pot and steam until wilted. Remove leaves and set aside. Mix pork, rice, salt and pepper until combined thoroughly. Place mound of meat mixture onto each cabbage leaf. Roll loosely. Fold sides to form roll. Put sauerkraut into large pot. Layer cabbage rolls on top of kraut. Pour over tomato juice. Cook over medium heat for 2 hours.
Dissolve yeast and sugar in warm water. Add remaining ingredients--adding just enough white flour so dough springs back to touch when kneading. Cover and let rise until doubled. Punch down and let rise again. Divide dough into loaves. Put into greased loaf pans filling pans about 1/3 full. Let rise until 2/3 full. Bake at 350 - 375 degrees for 45 to 50 minutes.
Baking Temperature: 400° and 350°. Baking Time: 15 minutes and 30 minutes.
Pour 1 inch of hot water into a larger baking pan and place custard filled bowl or cup in water. Bake in oven at 325° for about 3/4 of an hour.
Boil 7 cups water and 3 cups sugar. Let cool. Boil 2 cups water and pour over 4 tea bags. Let cool. In a blender, add cranberry juice, orange juice, lemonade and strawberries. Add this the blender mixture to the cooled mixtures. Freeze in an ice cream pail. Mix with ginger ale, 7-Up or lemon-lime soda in individual glasses for a refreshing summer drink.
Melt margarine over medium heat. Add sugar, cocoa and milk. Mix well. Stirring often, bring to rolling boil. When it begins to boil, let stay on heat for only 1 minute. After the minute of boiling, remove from heat and cool for 1 minute. Add vanilla, salt, peanut butter and oatmeal. Mix well.
Preheat oven to 350°. Cut potatoes in half. Spoon out center of potatoes, being careful not to break shells.
Saute onion in margarine. Blend in nutmeg and flour dissolved in 1/2 cup water. Gradually stir in milk and remaining water. When mixture begins to cream, add cubed Velveeta and thawed broccoli (I like to cook broccoli slightly and drain well). Simmer until cheese is melted. Makes 12 (1/2 cup) servings.
Brown first three ingredients in skillet then drain all fat and add rest of the ingredients. Bring to boil. Grease casserole and bake at 350° for 1 hour or until rice is tender. Serve with a green tossed salad and buttery French bread.
Mix jello as directed, using 2 cups scant water. Cook rice and set aside. Let jello stand until thick enough to whip smooth. Add pineapple and Cool Whip. Mix together. Add rice and powdered sugar. Mix well and refrigerate. Nuts may be added.
Boil water and add sugar and tartar; let boil. Take pot off stove and add crackers; do not stir. Boil for 2 minutes; shake pan only. Pour into pie shell and sprinkle with cinnamon. Dab with butter and put top crust on. Bake at 400° for 15 to 20 minutes.
Preheat oven to 325°. In medium saucepan, place 1/4 cup sugar and butter; heat until butter is melted, stirring occasionally. Stir in graham crumbs; press mixture evenly over the bottom of a 13 x 9-inch baking pan. In a large bowl with an electric mixer, beat cream cheese until smooth. Gradually beat in remaining 3/4 cup sugar. Beat in eggs, one at a time and vanilla until well blended. Spoon blueberry filling evenly over crust. Pour cream cheese over berries. Bake 45 to 50 minutes. Makes 24 squares.
Drain juice from pineapple and place pineapple on a plate. Using the can, cut bread into circles. Spread mayo (thin layer) on bread. Add 1 pineapple ring, then cherry to center of ring.
Drain hamburger. Add green chilies, taco seasoning and 1 cup of water; let cook for a few minutes. Chopped onions may be added, if desired. Crumble corn chips and place in bottom of 9 x 13-inch pan, spraying pan first with nonstick coating. Layer meat and cheese on top of taco chips alternately until all used. Bake at 350° for 30 minutes. Garnish with sour cream, olives and green onion. Serves 8 to 10 people.
Cube bread in bottom of pan. Fry sausage and pour over bread. Top with cheese. Pour egg and milk mixture over the top. Refrigerate overnight. Bake at 350° for 45 minutes.
In large bowl, beat egg yolks with electric mixer on medium-high speed until thick and lemon colored, about 5 minutes. Slowly beat in sugar, beat 5 minutes. Slowly beat in bourbon in a slow, steady stream. Beat in cream and milk; add vanilla. In medium bowl, beat egg whites until medium stiff peaks form. Fold beaten egg whites into yolk mixture. To serve, add 1/4 cup ice to punch cups. Add egg nog and top with nutmeg.
Brown meat and drain. Add remaining ingredients and bring to a boil.	Reduce	heat and simmer 2 to 3 hours.	Pour over spaghetti.
Cream peanut butter, shortening and vanilla. Beat in sugar. Add eggs, one at a time, beating after each addition. Mix flour, baking powder and salt. Alternately add dry ingredients and milk, beginning and ending with dry ingredients. Bake in 3 greased and floured 9-inch layer cake pans. Bake in a preheated 350° oven for 30 to 35 minutes or until cake shrinks from sides of pans. Cool layers on a rack and then frost with Crunchy Topping Frosting. Makes 1 (9-inch) cake.
Measure into bowl the dry ingredients. Add water, mayonnaise and vanilla. Pour into 9-inch square pan. Bake at 350° for 45 minutes to 1 hour. Nice and moist.
Dissolve Jell-O in hot water. Refrigerate while mixing cake. Mix cake mix, oil, eggs and lemon juice. Add dissolved Jell-O to cake mixture. Bake in a 350° oven for 30 minutes.
Saute onion, garlic and butter; add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes and add soup. Simmer uncovered 10 minutes. Stir in sour cream and parsley. Heat thoroughly. Serve over cooked noodles or rice.
Mix flour and sugar; add enough milk to moisten well. Beat until no small lumps of flour or sugar remain. Add egg yolks and mix well. Add remaining milk and stir. Cook in a double boiler or on top of stove at medium heat. If on stove top, stir constantly as it will scorch easily. Remove from heat when it thickens. Add butter and vanilla. Stir well; pour into baked pie shell. Use egg whites for your favorite meringue. Put in oven until slightly brown.
Put pork chops in a casserole dish. Pour in soup. Bake until pork chops are done. Bake 1 hour at 350°.
Microwave butter, brown sugar, Karo syrup and salt 3 minutes. Stir. Microwave 2 more minutes. Stir. Add baking soda. Stir. Put popcorn in doubled brown paper bag. Pour mixture over popcorn. Shake for 20 seconds. Put bag in microwave for 45 seconds. Take out and shake. Microwave 45 more seconds. Shake. Spread on wax paper to cool.
Cream butter and sugar together thoroughly. Add flour sifted with baking powder and salt; blend until smooth. Roll or pat to 1/4-inch thickness on floured surface. Cut with 2-inch cutter or in pie pans (must score before baking). Place on ungreased baking sheets. Bake at 350° for 10 to 15 minutes. Do not brown! Makes 5 dozen.
Cream the shortening and sugar together. Add egg and mix. Combine the dry ingredients in a medium bowl. Add to the creamed mixture and blend. Grease 10 muffin cups. Fill cups about 2/3 full. Bake at 350° for about 20 minutes.
Layer in order listed after toasting muffin. With paper napkin or plate put muffin layered with toppings in microwave for 20 to 30 seconds. Watch through the door for melting or bubbling since timing varies with amount and type of filling used. Sandwiches topped with cheese heat rapidly.
Cook together water, sugar, cornstarch and Jell-O. Cook until clear. Cool and pour over berries and pour into pie shell. Put in refrigerator until thickened and firm. Serve with topping of choice.
Melt margarine. Add remaining ingredients. Pour into a 1 1/2-quart casserole. Bake in 350° oven for 1 hour.
In a medium bowl, combine ingredients. Refrigerate at least 2 hours until well chilled. Serve as a dip for raw vegetables, seafood or meat.
Dice squash and precook. Saute bell pepper and onions together. Put squash in bottom of dish. Place onions and bell peppers on top of squash. Put soup on thin grated cheese. Top with bread crumbs and butter. Cook 30 minutes at 225°.
Mix the first 4 ingredients together in a bowl. Slowly add the milk, stirring to mix thoroughly. Pour mixture into a heavy saucepan after you rub some margarine around the inside. Bring slowly to a gentle boil; turn heat down to low and cook until gravy consistency. Pour over hot, buttered buttermilk biscuits and get a belly ache and gain 5 pounds. Ha! Ha!
Remove chilies from can; slit and open flat. Remove seeds and strings; let drain on paper towel. Cut into 1/2-inch squares. Add to sour cream with 1/2 of sliced olives. Cut cheese into 1-inch strips. Season rice with salt and pepper.
Cut beef or chicken into serving-size portions (I use cubed steaks). Combine flour, cornmeal and seasonings in a paper bag. Shape pieces of meat to coat. Dip each piece in melted margarine, then roll each in crumb and cracker mixture. Bake, uncovered, in a baking pan prepared with nonstick cooking spray at 350° for 45 to 50 minutes.
Rub both sides of brisket with garlic salt, celery salt, onion salt, sugar, liquid smoke and Worcestershire sauce. Wrap lightly in foil in both directions. Refrigerate overnight.
Boil sugar, corn syrup and	water together until it forms a hard ball when dropped in cold water. Beat egg whites at high speed until a peak is formed when beater is raised. Continue beating while pouring sugar mixture in a thin stream over egg whites. Beat until the mixture passes the glossy stage.	Add vanilla and drop	by spoonfuls onto wax paper. Let cool	and eat (not too much) it's good. Add nuts if you want to, when you add vanilla. Don't make on a rainy day.
Cook apricots until tender; cool and chop. Place chicken pieces in baking dish. Mix apricots, soup mix and dressing; pour over chicken. Cover and bake in 350° oven for one hour. Serves 8.
Soak bread crumbs in milk. Add turkey, broth, salt, rice, pimiento and celery; add well beaten eggs. Pour into a buttered loaf pan. Bake at 350° until golden brown.
Work like bread dough. Let rise until about double in size. Roll out and cut in strips and let rise again. Bake until light brown. Cool, then cut them through the middle. Fill with filling and spread over top.
Combine cooked spaghetti, milk and eggs. Place in a 9 x 13-inch pan. Mix tomato soup and spaghetti sauce together and spread over spaghetti. Brown hamburg. Season with salt and pepper. Put hamburg over spaghetti sauce. Add a layer of pepperoni next. Top with cheese. Bake uncovered for 1/2 hour at 350°.
Mix all ingredients into yeast that has been dissolved in warm water. Set aside for 30 minutes, covered, in a warm place. Spoon into greased muffin pans. Fill half full. Set aside and let rest 30 minutes more. Bake at 425° for 15 to 20 minutes. Makes 12 rolls.
Preheat oven to 450°. Cover cookie sheet with foil, then spray with nonstick cooking spray. Mix all ingredients. Make small balls out of mixture. Place on prepared cookie sheet. Bake at 450° for 15 to 20 minutes.
Boil in double boiler until thick. Cool in refrigerator. Top with whipping cream.
Melt oleo and chips. When melted, add the sugar and beat well. Add eggs and beat again. Add rest of ingredients. Pour into baked pie shells and bake at 300° for 1 hour. Do not refrigerate! This makes 2 pies.
Sprinkle bacon, onion and cheese in quiche pan. Combine eggs, sugar, milk and cayenne pepper and beat until well blended. Pour combined mixture over mixture in quiche pan. Cook on Medium for 13 to 14 1/2 minutes or on High for 9 minutes. Stir two times during first half of cooking time. Let stand, covered, for 10 minutes to complete cooking.
Blend slightly in blender. Add 12 to 15 ice cubes. Continue to blend until slushy.
Ground turkey is available in two forms: lean ground turkey and ground turkey breast. Lean ground turkey contains both white and dark meat and has 7 grams of fat per 3 1/2-ounce uncooked serving with 45% of the calories coming from fat. Ground turkey breast contains 100% white meat and 1 gram of fat per 3 1/2-ounce uncooked serving with only 9% of the calories from fat.
Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping. Blend well. Spoon into crust. Chill until set (about 4 hours). Garnish with fresh strawberries, if desired. (Cherry topping can be used.)
Brown hamburger. Add salt, pepper and brown sugar to taste. Add tomato soup. Cook noodles; drain.	Add a layer hamburger mixture, then noodle mixture and cheese in a casserole dish. Bake at 350° for 1/2 hour.
Mix sugar, vinegar, celery seed, mustard seed and turmeric. Bring to a boil. Pour over cabbage mixture while hot. Will keep in refrigerator as long as two weeks.
Cook broccoli as directed. Melt butter. Stir all together and pour in a greased casserole. Bake at 350° for 45 minutes, uncovered. Remove from oven and top with Ritz cracker crumbs; bake for 15 minutes more.
Beat together then add: 2 tsp. baking powder and mix enough flour into mixture to make a soft dough. Make dumplings.
Sift flour, baking powder and salt into a large bowl; add milk and mix with a fork. Drop by heaping tablespoonfuls into boiling chicken broth. Cover; cook 12 minutes (no longer, no peeking).
Making fruit sauces is one of the easiest things a cook can do. Some are cooked but most are not. All you do is puree or mash the fruit of your choice, then turn your creative juices loose. Fruit sauces are used with cakes, ice cream, fish, poultry, meats--you name it. You can substitute fruits in most of these recipes.
Combine first 7 ingredients; blend well. Add milk and water, stir slightly. Pour mixture into freezer can of a 1-gallon freezer. Freeze according to manufacturer's instructions. Allow ice cream to ripen at least 1 hour. Makes 2 quarts.
Mix cake mix according to directions. Pour 1/2 of batter in an oblong greased cake pan. Bake 15 minutes at 350°. While cake is baking, melt caramels and margarine in milk. Pour over baked cake. To remaining cake batter, add the chocolate chips and pecans. Pour over caramel layer. Bake for 20 minutes longer.
Mix all ingredients, except for potatoes. Drain potatoes and place in a 1 1/2-quart casserole dish and pour mixture over potatoes.
Special occasions are just that. A holiday, good friends getting together or a family reunion are just a few of the reasons for making a party.
Boil chicken breasts with celery, carrots and quartered onions for 1 hour or until tender. Drain chicken. Cool and slice. Cook or microwave broccoli while chicken is cooking. Drain well. Put broccoli into large pan (9 x 13-inch or 11 x 13-inch). Cover with chicken and cover chicken with sliced onions. Mix soup and sour cream; pour over chicken. Sprinkle with Parmesan cheese and bake at 375° for 45 to 60 minutes, uncovered. I serve this with rice, noodles or linguine, tossed salad with vinaigrette dressing and French bread.
In the frying pan used to fry chicken, take a fork and loosen chicken crumbles. Make sure the bottom is covered in chicken drippings (at least 1/2 cup). Add flour, milk, salt and pepper. Stir constantly, until bubbling and thick. Serve over potatoes or biscuits.
Mix all ingredients thoroughly and pour into greased and floured baking pan of choice. Bake at 350° for 45 minutes or until a toothpick inserted in center comes out clean.
Mix flour, salt, oil and Kool-Aid. Add 1 cup boiling water; stir and knead until soft dough forms.
Peel and mash bananas. Add milk and vanilla, and beat until well-blended. Pour into tall glasses. Add scoop of ice cream. Serves 2.
Most of our horses will not eat any type of medication in their feed. So whenever necessary, I mix the pills, powdered, with a small amount of King or Karo syrup. A large wormer syringe, washed thoroughly, will easily draw up and dispense the sticky preparation. In extremely cold weather, I sometimes warm the syrup or add a bit of warm water.
Pour the boiling potato water over the flour, salt, ginger and sugar; mix. Then add potatoes, which have been mashed while hot. When this is lukewarm, add the cake of yeast, which has been soaked in a little lukewarm water. Let the mixture work about 18 hours in a warm place, then stir in cornmeal until the batter becomes thick enough to mold into cakes.
Place brisket in roasting pan with 4 cups of water, wine and Gravy Master. Top meat with onion soup and sliced onion. Cover and cook in slow 325° oven for 2 hours. Remove from oven and add cup of wild rice. Return to oven for about 1 hour more until meat is tender and most of gravy is absorbed but still juicy. Slice meat across the grain. Mound rice around meat on platter and garnish with broiled tomatoes (optional). Delicious company fare.
Mix flour and white sugar together; roll raw potatoes in mixture and place in baking dish. Bake at 350° for 1 hour. Turn every 15 minutes and sprinkle with brown sugar as you turn them.
Mix everything together, except cheese. Flatten mixture out on waxed paper. Spread cheese down the middle. Fold sides over cheese; seal seams. Flip over, seam side down, into pan. Bake at 375° for 45 minutes or until done. Can put additional cheese and pizza sauce on top.
Mix apple juice and cornstarch together in saucepan until well mixed with whisk. Stir in sugar and cinnamon. Heat over medium heat until thick and bubbly. Stir in raisins.
Whip together whipping cream, vanilla, and sugar. Layer cake, strawberries, pudding and cream in a trifle bowl.
Cut lobster meat into bite size pieces and set aside. Heat the butter in the food pan and fry the mushrooms for 2 minutes. Stir in the paprika and tomato paste. Add the lobster and cook until hot. Thicken the sauce with the cornstarch, stirred into the cold vermouth. Serve on a bed of rice.
Mix 1 cup mayonnaise and 2 teaspoon Worcestershire sauce. Stir in sharp cheddar cheese, onion, almonds, and bacon. Spread onto baguette bread. Place onto a greased baking sheet. Bake on 400° for 8 to 10 minutes.
Cook sliced raw beef in sauce after browning the beef with onions or cook whole roast and onions in sauce. Shred after cooking. Cook at 325° for 1 to 2 hours or until meat easily shreds.
Debone chicken and remove skin. Wrap around 1/2 slice Swiss cheese and 1 slice ham. Dip in melted butter, then crumbs. Bake 30 to 45 minutes at 375°.
Mix gelatin, 3/4 cup sugar and salt in top of double boiler. Stir in milk, stirring with whisk until gelatin is dissolved. Stir in well beaten egg yolks while stirring briskly. Cook until mixture coats a spoon. Remove from heat. Divide between 2 bowls. Add cream cheese and half the lemon juice to one and beat until smooth. Pour into pie shell.
Boil until it forms a hard ball in hot water or 260°. Pour into buttered platter. Pull when cool.
Brown short ribs. Brown onion and celery in butter. Add remaining ingredients and simmer until slightly thickened. Pour sauce over short ribs and cook in slow oven until ribs are tender.
Line a 9-inch pie plate with pastry. Combine egg, sugar, brown sugar and sour cream. Stir in cored, pared and thinly sliced apples and raisins. Turn into pastry shell. Add lattice top; seal edges and flute. Bake in a 400° oven for 50 minutes or until done, covering edges with foil during last 15 minutes baking time.
Prepare macaroni dinner according to directions on box. In a separate bowl, put tuna (drained) and break up with a fork. Add egg, mustard and onion. Mix well. Add tuna mixture to cooked macaroni. Pour into buttered 2-quart baking dish. Add enough milk to make it more moist. Can add more shredded cheese, if desired. Bake at 400° for 30 minutes. Very good served with catsup.
Boil the first 4 ingredients together slowly for 5 minutes, then add peanut butter, Marshmallow Fluff and vanilla. Quickly stir all together. After mixed well, pour in a 9 x 13-inch pan.
Fill a 1 1/2-quart Pyrex dish with apples. Sprinkle on brown sugar and spices. Bake at 375° for 30 minutes or until apples are soft. Cream the butter. Gradually add sugar and beat until fluffy. Add egg and beat well. Add dry ingredients alternately with milk. Beat until smooth. Spread on cooked apples. Bake 25 to 30 minutes. Serve with cream while warm.
Mix cream cheese, sugar, eggs, and vanilla with mixer. Mix until your patience runs out because you want to get it as smooth as possible. Next, take 1/2 of the mixture and put it in to your pie crust. Try to level it out in the pie plate. With the last 1/2 of your mixture, add hot fudge. Mix together and spoon that mixture on top of the mixture already in the pie plate. Finally, swirl the mixtures together with a knife.Bake at 350° for 40 to 50 minutes. Let it cool for 1 hour. Place in the fridge for at least 2 hours before serving.
Mix all except butter. Pour into greased pan. Melt butter; pour over top. Bake at 350° for 30 minutes.
Cream butter and add vanilla. Add sifted confectioners sugar. Add flour and then stir in nuts. Dough may be a little dry (it will work together when you make your balls). Roll into small balls. Bake at 400° for 10 minutes or until just browned on bottom. Roll in sifted confectioners sugar while still hot.
Chop cucumbers, onions and peppers fine and add salt. Let set overnight covered with water. In the morning, drain and add vinegar, sugar and celery seed. Cook 1 hour and can in hot jars.
Mix crust ingredients and press into buttered 13 x 9 inch baking dish.
Melt margarine in pan. Add other ingredients. Stir over medium heat until it thickens. Great over Mama's hot biscuits!
Bake crust of crescent rolls for 10 minutes at 350° or bread dough for 10 to 20 minutes at 350°.
Boil cabbage leaves and drain. Mix remaining ingredients. Place inside the cabbage leaves. Cook at 350° for 2 1/2-3 hours. Add butter when finished.
Sift flour, baking powder, salt and nutmeg. In large bowl, beat eggs. Stir in oil and vanilla. Blend in sugar. Add flour mixture. Drop by teaspoon onto ungreased sheet 2-inches apart. Flatten each cookie with oiled glass. Sprinkle with sugar. Bake at 350° for 8 to 10 minutes. Remove from cookie sheet immediately.
Mix sugar, oil, egg and pumpkin. Sift flour and add other ingredients and add other ingredients all together mix add 1/2 c golden raisins, 1/2 cup english walnuts, grease muffin pans. Bake 15 minutes at 400°. Yields 12 muffins.
Preheat oven to 350°. Crush croutons. In a separate bowl, mix together cream cheese, mushrooms, olives and onion. Stir in diced chicken. Fill crescent rolls with mixture and roll. Dip crescent rolls in melted butter and roll in crushed croutons. Bake on ungreased cookie sheet for 25 minutes. Makes 16 croissants.