HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute green chiles and onion in butter. Add flour and tomato juice; simmer several minutes and allow to cool. Melt cheese with half and half in top of double boiler over hot water. Dice chicken and add to tomato mixture. Gradually add cream mixture. Soften tortillas in small amount of hot oil. Arrange alternating layers of chicken mixture in large casserole. Bake 30 to 40 minutes at 350°, until thoroughly heated. Serves 4 to 6.
Cream shortening and sugars. Add eggs and beat well. Add remaining ingredients. Drop from spoon onto greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Clean out pumpkin. Brown hamburg; drain. Make stuffing. Add to hamburg; mix well. Spoon stuffing into pumpkin; put cover back on top. Place pumpkin in casserole dish or cake pan; add 2 cups of water to pan. Bake at 350° for 3 to 4 hours or when fork sticks through pumpkin. Serve with green salad and French bread.
Dissolve jello in hot water. Add cranberry sauce; stir to mix. Add applesauce; stir. Refrigerate to set.
Melt butter and pour over chocolate to melt. Mix until chocolate is completely melted. Add eggs and mix well until all combined. Pour into 2 round, well-greased cake pans. Bake at 350° for 5 minutes. Place in the refrigerator overnight. Turn out onto cake plate. Serve with fresh berries and whipped cream.
Mix ingredients well; let set 4 days, then grind again and stuff in cloth bags. Cook real slow, just simmer, for 30 minutes. You can smoke it or paint it with liquid smoke. Or, can it in wide mouth cans. Put in 1/2 teaspoon liquid smoke. Pressure cook for 1 1/2 hours at 10 pounds pressure.
Melt margarine in dish, add rice and all other ingredients. Stir well. Bake at 350° for 1 hour, covered.
Combine mix and sugar. Beat milk and egg together. Stir into mix. Turn over into 2 greased 9-inch layer pans. Combine brown sugar and cinnamon; sprinkle over batter. Bake in a preheated 400° oven for 25 minutes.
Sift together dry ingredients. Cream margarine and liquid sweetener, vanilla and egg; blending well. Add flour mixture and beat well. Stir in chocolate morsels. Drop from spoon on a greased cookie sheet. Bake at 375° for 10 minutes.
Combine sugar, corn syrup, 3/4 cup water and salt in a 2-quart glass casserole. Microwave on High for 19 minutes, stirring every 5 minutes or to 260° on candy thermometer.
Cut cauliflower and broccoli into pieces. Add bacon pieces, cheese and onion. Mix mayonnaise, sour cream and sugar. Pour over veggies, mix and refrigerate overnight.
Combine everything but mushrooms. Bring to a boil. Add mushrooms and simmer 5 minutes. Pour into bowl and refrigerate overnight. Drain and serve.
Stir together pineapple juice and nectar with 2 cups water. Add champagne slowly and stir gently. May garnish with orange and lemon slices. Serves about 50 (4 ounce) cups.
Cream margarine and the sugars. Add egg, beating well. Add oil and beat until light and fluffy. Sift together flour, salt, soda and cream of tartar. Add to the first mixture and blend well. Stir in vanilla extract. Chill dough for several hours (overnight is best) until very firm. Shape chilled dough into walnut size balls and place 2 inches apart on a greased cookie sheet or dip top of ball in a little water and then in granulated sugar and place on greased cookie sheet, sugared side up. Bake at 350° for 10 minutes or as brown as you like. Yields 3 1/2 to 4 dozen.
Dissolve yeast in warm water and set aside. Mix dry ingredients, in order given, cutting shortening as you do for pie dough. Stir in buttermilk, also the water yeast mix. Blend thoroughly and dough is ready to be refrigerated in a large, covered bowl or made into biscuits.
Mix cranberry juice cocktail, frozen orange juice and ginger ale. Mix spices together and add to liquids. Mix well and chill.
Drain and mash artichokes. Add all ingredients except cheese. Mix well. Chill 4 hours or overnight. Make into small balls and roll in grated cheese. Heat until light brown in a 400° oven. Freeze well cooked or uncooked.
Slice onions in thin, round slices. Separate into rings; place in a shallow, covered container. Combine water, sugar and vinegar; stir to dissolve sugar. Pour hot vinegar mixture over onions. Let stand, covered, overnight. Drain well, squeezing out excess marinade. Add mayonnaise and celery seed, tossing onions to coat well. Chill. Keeps in refrigerator, covered, for several weeks.
Combine sugar and water. Boil 3 minutes and cool. Mix bananas and lemon juice in blender. Add pineapple juice; mix with syrup mixture. Pour in milk cartons and freeze. Pour ginger ale over frozen punch.
Combine sugar, water and spices. Bring to a boil. Remove from heat and add butter. Mix together the dry ingredients. Cut in shortening. Add milk and stir until flour is moist. Roll small amount of dough in a big enough circle to cover an apple. Place 4 slices of apple in middle of dough. Sprinkle with sugar, cinnamon and nutmeg and dot with butter. Wrap dough over apples. Place in pan. Pour cooked syrup over dough and apples. Sprinkle with sugar. Bake at 350° until brown.
Mix all in a lightly greased 2 1/2-quart casserole dish. Bake for 25 to 30 minutes at 350° or until thoroughly heated.
Sift directly into a 9-inch pie pan the flour, salt and sugar. Mix in a cup the vegetable oil and milk. Pour over the flour and mix with a fork until no flour shows. Press with your fingers to line the pan and sides as evenly as possible. Fill and bake for any one crust pie.
Melt oleo, stir in brown sugar, dry milk, and banana. Mix thoroughly. Quickly mix in soda, cream of tartar, and cereal. Drop on cookie sheet and bake at 375° for 12 minutes.
Boil the potatoes. Refrigerate overnight or cool completely. Grate with coarse grater. Mix other ingredients with potatoes. Place in buttered casserole dish. Bake 30 to 40 minutes at 300°.
In saucepan combine sugar, cornstarch, salt, cocoa; gradually stir in milk, add oil. Cook and stir over medium heat until bubbly. Cook and stir 2 minutes. Remove from heat. Stir small amount of hot mixture into yolks, immediately return to hot mixture in pan. Cook 2 minutes stirring constantly. Remove from heat. Add butter and vanilla. Pour into cooled baked pastry shell (or baked cooled tart shells). Spread meringue on top of pie and bake at 350° for 12-15 minutes.
Fry sausage until lightly brown and all the fat has been rendered. Place sausage in a 9-inch baking dish (glass dish). Place milk, eggs, flour, salt, pepper and melted butter into blender. Blend for 1 minute until smooth. Pour batter over sausage and bake, uncovered, in a 400° oven for 30 minutes. Batter will become puffed, golden brown and crisp. Serves 4.
Preheat oven to 500°. Wash and dry fillets. Cut into serving pieces. Season. Dip in egg whites and coat with corn flake crumbs. Arrange in a single layer in a lightly sprayed shallow baking dish. Bake for 10 minutes without turning. Makes 4 servings.
In mixing bowl, mash sardines lightly with a fork. Mix remaining ingredients in thoroughly. Serve with crackers or snack bread. Garnish with parsley and lemon slices. Makes 2 servings.
Mix all ingredients, except margarine (add it last). Pour into 2 (9-inch) unbaked pie crusts. Bake at 350° for about 30 minutes.
Grease 9-inch tube pan with solid shortening and flour lightly. Set aside. Sift flour and measure. Resift twice with soda and salt. Set aside. Prepare apples and nuts. Beat eggs, sugar and oil until thoroughly blended. Add vanilla, apples and nuts to flour mixture and to egg, sugar and oil. Stir good to make sure all ingredients are blended evenly into batter. Bake in prepared tube pan at 350° for 1 hour or until done. Cool a few minutes in pan but while still warm, pour hot topping over cake. Let cake remain in pan until almost cold. Remove from pan. Cut with sharp knife for neat slices.
Prepare broccoli, wash and drain. Split stalks. Place in a large saucepan with boiling water and salt. Cover and cook until tender (10 minutes). Drain.
Cook and drain meat. Cook veggies in butter. Add everything together and bake at 350° for 1 hour.
Mix all ingredients together and place in a covered casserole. Refrigerate overnight. Bake in 350° oven for 60 minutes.
Put 1/3 cup of margarine in a 9 x 13-inch pan and place in 200° oven. Put hot water in a blender and add remaining 1/3 stick of margarine, sugar and salt. Float 1 cup flour on liquid in blender. Put another 4 cups of flour in a large mixing bowl.
Mix and pour into a buttered pie dish. Bake about 30 minutes at 350°. This pie will make a crust.
Boil first 4 ingredients for 1 1/2 minutes. Remove from heat and add remaining ingredients. Spoon onto paper.
Combine cilantro leaves, sour cream, mayonnaise, lime juice and garlic in blender. Blend until smooth. Stir in lime peel, salt and pepper. Pour dressing over salad and mix.
Beat together yellow cake mix, egg yolks and butter. Press into 9 x 13-inch pan. Beat together egg whites and sugar until stiff. Spread over cake mixture. Top with pineapple and coconut. Bake at 350° for 30 minutes.
Prepare rice; keep warm. Cook green pepper and onions in heated oil in covered skillet over low heat until tender, but not browned. Blend cornstarch with a small amount of chicken stock. Add remaining stock and soy sauce. Gently stir chicken and stock into vegetables. Cook and stir until sauce is clear and thickened. Serve on rice. Makes 4 to 6 servings.
Put all the ingredients in a large saucepan. Bring to a boil and skim off any scum. Cover and simmer over very low heat for 2 hours.
Wash, peel and slice potatoes very thin. Slice Spam longways. Spray casserole with Pam or other cooking spray. Start with a layer of white sauce, potatoes, then Spam, white sauce, potatoes and Spam until all is used. Season to taste. Bake in a preheated oven at 375° for 1 1/2 hours or until potatoes are done and Spam is crunchy. Cover for first 1/2 hour.
Put all ingredients, except apple, into blender. Cover and process at low until blended. Stop and add apple; cover and process at high only until apple is finely grated. Pour into a hot, well-greased griddle. Yields 10 to 12 pancakes.
Dissolve jello in water. Mix applesauce and cream cheese together. Add to jello. Put in refrigerator until chilled (not set). Add celery or nuts. Fold in cranberry sauce gently. Refrigerate.
Saute green onions in 2 tablespoons margarine. Add flour and stir until smooth. Add milk and asparagus liquid. Boil 1 minute. Add chopped asparagus. Set aside. Pound chicken until about 1/4-inch thin. Season with salt and pepper. Flour. Saute in butter until done. Place chicken in casserole dish. Spoon asparagus mixture over chicken. Sprinkle with Parmesan. Brown lightly under broiler.
Put all together and mix well with rotary beater. Put in unbaked (homemade) pie shell and cook slowly, about 1 hour at 325°.
Grease 9-inch square baking dish. Mix sugar, flour, cocoa, baking powder and salt. Cut in oleo until coarse crumbs. Whisk eggs, oil and vanilla; stir in cocoa mix. Beat 50 strokes. Spread in pan. Microwave on Medium (50%) power 5 minutes, turning halfway through. Rotate dish. Microwave on High for 2 1/2 to 3 minutes until center is just firm to touch. Sprinkle with powdered sugar.
In large bowl, mix first 4 ingredients. In small bowl, beat egg slightly. Stir in milk and oil. Add to flour mixture and stir just until flour is moistened.
Rinse spices from vacuum-packed meat. Trim excess fat from meat. Place in crock-pot (slow cooker). Cover with onions and garlic. Mix other ingredients together and pour over meat. Cook 8 or more hours. Goes great with potato pancakes.
Mix first 4 ingredients. Add next 4 ingredients. Mix these ingredients well by hand. Grease and flour a 15 x 10-inch cookie sheet with sides. Pour batter into pan and bake at 350° for about 20 minutes. Take from oven and put a layer of miniature marshmallows on top; broil one minute. Cool completely and frost.
Cook broccoli. Combine first 5 ingredients in saucepan or bowl. Add	cooked broccoli. Put into greased baking dish. Dot with butter. Sprinkle with Ritz crackers. Bake at 350° for 30 minutes.
Combine last 3 ingredients until thick; add pinch of salt and 1/2 teaspoon of vanilla. Cool this mixture.
Cream butter, sugars and pudding mix. Add eggs; beat well. Beat in vanilla. Combine flour and baking soda. Add gradually to creamed mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls on an ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Remove to wire racks to cool.
Combine fruit juices and sugar; stir until sugar is dissolved. Add mint leaves; chill. When ready to serve, pour in chilled juices, ginger ale and ice water in punch bowl. Float lemon and lime slices on top. Serves 30.
Cream together margarine and cream cheese. Add flour, a little at a time. Put in small muffin pans.
Bake cake as directed on box; cool. Prepare pudding as directed on box and add rum. Use a small punch bowl and crumble enough cake to cover the bottom; cover with a thin layer of pudding and rum mixture, then a layer of Cool Whip. Sprinkle with chopped nuts. Repeat these layers until all ingredients have been used, being sure the top layer is Cool Whip. Cover with nuts and dot with maraschino cherries. Do not serve for 4 days. Keep refrigerated. The cake will stay delicious up to 10 days. I put cherries around the sides of the cake to make it look pretty.
Grease and flour three 9 x 5 x 3-inch loaf pans. Cream sugar and oil together with electric mixer. Add eggs; beat well. Add pumpkin, water and nuts. Mix well. Sift together dry ingredients and mix into liquid ingredients only until moistened. Add raisins. Spoon into pans. Bake at 350° for 50 to 60 minutes. Cool 10 minutes. Remove from pan.
Brown a 3 pound roast in an electric skillet. Mix the remaining ingredients and pour over browned roast. Simmer 3 hours in electric skillet. Thicken with cornstarch, if needed.
Combine bananas, apples, celery, dates and walnuts. For dressing, blend together mayo, sour cream, lemon juice and ginger. Pour over fruit and toss. Serve on crisp salad greens. Sprinkle with coconut, if desired. Serves 6.
Mix the first 3 ingredients together and press in a 9 x 13-inch pan. Bake 7 minutes at 375°.
Mix mayonnaise and chili sauce. Spread on 6 slices of bread. Arrange cheese, corned beef and sauerkraut on bread slices. Top with remaining bread slices. Grill in skillet with oleo.
Melt Candi-Quik and chocolate chips. Add Rice Krispies and peanuts. Add marshmallows. Spread in pizza pan greased with 1 teaspoon oil. Place red cherries, cut in halves on top. Then spread green cherries, cut in fourths on top. Sprinkle with coconut.
Slice muffins in half, then toast and butter. Place a tomato slice on each muffin. Add 2 half slices of bacon, crisscrossed over the tomatoes, then place 2 pieces of cheese crisscrossed over the bacon. Place muffins under broiler for about one minute or until cheese is melted. Serve at once.
In a small bowl, combine all ingredients. Mix well. Cover and refrigerate. If desired, garnish with chopped parsley. Serve with assorted crackers.
Mix all ingredients together and simmer on top of stove for 1 hour. Very good served with hot biscuits.
Cook chicken and debone. Cook broccoli in a little chicken broth. Butter a casserole dish. Put broccoli in first, cut-up boiled chicken on top of broccoli and then spread mayonnaise on chicken. Mix chicken soup with a small amount of chicken broth and spread on mayonnaise. Put cheese on top, then add herb stuffing on top and dot with butter. Bake 30 minutes at 350°.
Measure a good 2 cups flour, baking powder, sugar and shortening. Cut shortening into the flour mixture with a pastry blender until flour mixture resembles coarse cornmeal . Add a scant 1 cup buttermilk to the flour mixture and mix well. Turn dough onto floured surface. Knead slightly and roll out with rolling pin. Cut with biscuit cutter. Makes about 10 large biscuits. Bake at 450° for 12 to 15 minutes.
Preheat oven at 375°. Pour can of peaches into long baking dish. You may dice peaches or leave them in large slices. Pour entire bag of plain cake mix over top of peaches. Slice butter into think slices and completely cover top of cake mix. Use extra butter if one stick is not enough. Bake for 35 minutes, or until golden brown. Remove from oven and sprinkle with brown sugar and bake for 5 minutes more (optional).
Combine margarine, sugar and milk in a medium sized pot. Bring to a boil and boil for 3 minutes more. Remove from heat and add oats, cocoa, vanilla and nuts. Mix very quickly and drop on wax paper with a teaspoon. Let set until firm.
Rinse burghul with water; drain, then squeeze the water out. Place in a large mixing bowl, first finely chop the parsley, mint, green onions and tomatoes. Place vegetables in layers on top of burghul in the order given, leaving dried onions on one half of the top layer and diced tomatoes on the other. Add seasonings to the dried onions and mix thoroughly. Add lemon juice and toss with spoon. Just before serving, add oil and toss thoroughly.
Boil water and sugar for 3 minutes. Allow to cool. When completely cool, add fruit. Freeze. Usually ready to serve in 2 to 3 hours. (Best if slushy rather than hard frozen.) May be frozen in mold and floated in punch.
Boil potatoes in salted water until tender. Drain and mash. Add cream cheese, sour cream, salt and pepper, mixing well. Put in greased 2-quart casserole or baking dish. Top with pats of butter and sprinkle with paprika. Potatoes may be kept in refrigerator for several days. Before serving, bake uncovered for 30 to 35 minutes at 350° until heated through. Serves 8.
Mix shortening, peanut butter, sugar and egg. Blend in flour, soda, baking powder and salt. Cover and chill.
Beat eggs and sugar together. Add eggs, almond essence, coconut, flour, baking powder, water and raisins. Put this mixture into a greased and floured loaf pans (divide between 2 or 3 loaf pans, too much for one). Make a little indentation in loaf, put reserved coconut and cinnamon and sugar into this indentation on top of the loaf. Bake at 325° until toothpick inserted into loaf comes out clean.
Beat cream cheese at medium speed until fluffy; add sour cream and dressing mix, beating until blended. Reserve 1 tablespoon Cheddar cheese; stir remaining cheese into cream cheese mixture. Spoon into a bowl. Cover and chill 2 hours. Sprinkle with 1 tablespoon reserved cheese; serve with crackers or party rye bread.
Preheat oven to 375°. Combine ingredients in a heavy casserole or bean pot and bake 1 hour. Serves 6.
Place oil in skillet. Add ground beef and onion. Place one can of ravioli in casserole dish. Add half the beef mixture and 1/2 cup of cheese. Repeat. Place dish on a baking sheet and cook in a 350° oven for 20 to 25 minutes. Serve hot.
Chop all vegetables into bite-size pieces. Add all ingredients into a large pot and bring to a boil. Cover and simmer until vegetables are soft.
Cook onion in butter until tender but not brown. Add soup; heat and stir until smooth. Stir in sour cream and curry powder. Add shrimp and heat. Sprinkle with paprika. Add a sprig of parsley. Serve over hot rice. Offer curry condiments: salted peanuts, chopped hard-cooked eggs, chutney and kumquat preserves. Makes 4 servings.
Mix taco seasoning and refried beans together. Add a little water to the mixture. Layer in order listed in a 9 x 13-inch pan. Serve with chips for dipping.
Mix pudding and milk. Add Cool Whip and beat until thick and creamy. Layer graham crackers and 1/2 pudding mix, graham crackers and remaining pudding. Top with graham crackers. Cover graham crackers with chocolate frosting. Refrigerate until firm.
Preheat oven to 350°. Cut eggs in half lengthwise. Remove yolks and mash.	Combine yolks, 3 tablespoons sour cream, mustard and salt; mix well. Refill egg whites. Saute green pepper and onion in butter 5 minutes. Stir in pimiento, soup and 1 cup sour cream. Pour sour cream mixture into 11 3/4 x 7 1/2-inch baking dish. Place deviled eggs on top. Sprinkle with cheese. Bake 20 minutes. Makes 6 servings.
Saute onions in butter and pour into buttered casserole. Pour over this, soup and Pet milk, sprinkling in between with cheese. Top with buttered crackers and bake at 350° for 35 minutes.
Butter a 2-quart casserole with two tablespoons melted margarine or butter. Blend remaining margarine or butter with cracker crumbs; set aside. Combine in a separate bowl, chicken, sour cream, soup, chestnuts, mushrooms, onion powder, 1/2 cup chicken broth and all cooked celery. (You may add more chicken broth for a thinner consistency if you prefer, however, this is optional.) Taste the mixture; if more salt is desired, add a dash of seasoned salt to taste.
Place peaches in long Pyrex dish. Add sugar, butter, cinnamon and water. Cook 1 hour in oven at 350°. Mix flour and milk and stir until lumps are out. Pour over peaches; cook until brown. (Can cook for 15 minutes in microwave, then pour batter on it and bake in oven for 30 to 45 minutes). Serve with vanilla ice cream.
Mix peanut butter, margarine, sugar and Rice Krispies. Mix it with hands. Then roll into small balls. Heat chocolate chips and paraffin wax. Dip the peanut butter balls in the chocolate mix. Put on wax paper.
Blend mushroom soup and milk, add onion. Bring slowly to boiling point, stirring constantly. Season to taste with salt and pepper. Arrange half of crushed potato chips in bottom of casserole dish, (2 or 2 1/2-quart). Top with half of tuna. Repeat layers. Pour mushroom soup mixture over all and garnish top with whole potato chips. Bake at 350° about 25 minutes or until thoroughly heated and lightly browned. Yields 5 to 6 servings.
Pour in unbaked pie shell. Bake in 350° oven for 30 minutes.
Mix together soups, sour cream and dry onion; stir in 2 pounds frozen hash browns and mix well. Pour into greased 9 x 13-inch pan. Bake for 1 hour at 325°.
Four to 5 hours before serving, combine ice cream and 1 1/2 cups pumpkin. Stir until well blended. Freeze 2 hours. Beat with mixer until smooth. Tightly cover and freeze for 2 hours or until firm.
Boil potatoes until tender and drain. Mash potatoes and add remaining ingredients. Put into a greased casserole and cover. Bake at 350 degrees for 40-45 minutes.
Melt butter and saute leeks over medium heat, about 5 minutes. Add potatoes, water, salt and pepper. Simmer 20 minutes. Puree the mixture in a food processor. Return to saucepan and bring to a boil. Add cream, oysters and reserved liquid. Cook several minutes.
Cook carrots until tender. Make sauce, adding all other ingredients. Chopped green peppers or onions can be added. Chill before serving. Can be kept in refrigerator for 1 week.
Mix together butter, sugar and vanilla. Stir flour and nuts into mixture and form dough into small balls. Place on greased cookie sheet and bake at 300° for 30 minutes.
Mix all together. Put into casserole dish. Sprinkle grated cheese on top. Bake at 350° for 30 minutes.
You will need 1 Reynolds oven cooking bag, large (14 x 20-inches).
Brown hamburger and add taco seasoning as directed on taco seasoning package. Drain off liquid and chill for one hour or more. Toss lettuce, tomatoes, olives and Cheddar cheese in a large salad bowl. Crunch up taco Doritos and combine with the rest of the salad. Pour dressing over the entire mixture and combine well using a spoon.
Remove skin from baked potatoes. Slice as desired. Pour crushed pineapple with juice over potatoes. Sprinkle sugar over. Place sliced butter over or on top. Add vanilla. Add grated orange peel, cinnamon and nutmeg. Place in 350° oven 1 or 1 1/2 hours, until candied and brown. Yields 4 servings.
Crush crackers and mix with peanut butter. Add sweetener, baking powder and egg yolk. Mix well and stir in milk. Form 6 balls. Place on greased cookie sheet. Press with fork. Bake at 350° for 10 minutes. Yields 6 cookies.
Mix and press into a 9-inch spring-form pan. Bake at 350° for 10 minutes. Let cool.
In one bowl, whip all ingredients with electric mixer. This mixture will be soft. Separate mixture to desired serving size and place in Saran Wrap in cups or bowl, depending on the size cheese ball(s) wanted. Place in the freezer until firm, but not completely frozen. You want the ball(s) to be soft enough to roll in chopped walnuts. This recipe will make enough to get you through the holiday season because it freezes well.