HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stuff each chile with a strip of cheese. Arrange chiles in a buttered casserole dish in as many layers as necessary. In a mixing bowl, combine flour, half and half and eggs. Beat slightly until mixed. (Batter will appear slightly lumpy.) Season with salt and pepper and pour over chiles. Bake in preheated oven for 30 to 40 minutes. Five minutes before serving, sprinkle top of casserole with grated cheese and sunflower seeds. Makes 6 to 8 servings.
Brown hamburger. Add green pepper, ground oregano, salt and pepper to taste. Add tomato sauce. Simmer for 5 to 10 minutes. Cook and drain noodles. Place noodles in bottom of a 9 x 13-inch buttered casserole dish, spreading evenly. Pour the hamburger mixture over the noodles. Place sliced onion over entire surface. Put grated Mozzarella over surface. Place pepperoni slices over top of cheese. Bake at 350° for 20 to 30 minutes. Let sit for 5 minutes, then cut into squares. Serve with green salad.
Bring dates, 7-Up and baking soda to boil; set aside and let cool. Mix remaining ingredients together. Add to date mixture; beat well. Pour into greased small loaf pan. Bake 45 minutes at 350°.
Combine all ingredients in saucepan. Bring to full boil for one minute. Serve over two slices of angel food cake with vanilla ice cream between slices.
Combine coconut, crumbs, pecans and sugar. Mix with Eggbeaters. Pour mixture into pie shell. Bake at 350° for 50 minutes or until golden brown.
Combine all ingredients; pour into pastry lined 9-inch pie pan. Bake at 350° for 30 to 40 minutes (or until set).
Cream butter. Add sugar and flour and cream until fluffy. Add syrup. Beat well. Add salt and eggs, one at a time. Beat thoroughly. Add vanilla and stir. Divide filling into 2 pie shells; then add 1 cup pecans to each pie. Bake at 350° about 50 minutes or until set.
Mix flour, sugar and baking powder thoroughly. Add egg. Mix again. Mixture will be crumbly. Place cherry pie filling in a greased 8 x 8 x 2-inch cake pan. Cover with flour mixture. Drizzle with butter. Bake at 375° for 30 minutes. Serve warm with ice cream, if desired. Other fruit fillings may be substituted for cherry filling. Yields 6 to 8 servings.
Combine egg and Sweet 'N Low. Slowly add milk and vanilla, blending well. Top with a sprinkling of nutmeg. Bake in pan of hot water (1/2 way up sides of custard cups) in moderate oven (350°) for about 1 hour or until mix does not adhere to knife.
Slice all rolls lengthwise. Place ham and cheese on rolls. Put top on ham and cheese. Melt butter, mustard, onion and garlic. Brush this on rolls. Wrap these in aluminum foil and heat to 350° until warm.
Clean the trout, put in pepper and salt and close them. Place the fish in a pan with just enough cream to cover the fins and bake fifteen minutes.
Cut beef in thin slices. Add sugar and oil; mix well. Combine soy sauce, pepper, chopped onion, chopped garlic, sesame seed and flour. Add to the meat; mix well. Let stand 15 minutes. Broil over charcoal or pan-fry.
Mix pudding and milk together. Blend in sour cream. Add pineapple and coconut. Cover and chill 30 minutes to 1 hour.
Wash and scrub cucumbers carefully. Cut 1/4-inch slice from blossom end of each cucumber. Mix water, vinegar and salt in a Dutch oven; heat to boiling. Place dill head and onion slice in each of 6 hot quart jars. Pack cucumbers in jars, leaving 1/2-inch headspace. Cover with boiling brine, leaving 1/2-inch headspace. Wipe rims of jars. Seal and process in boiling water bath for 10 minutes.
Heat oven to 425°. Mix baking mix, milk, sugar, margarine and lemon peel until soft dough forms. Gently smooth into a ball on lightly floured cloth-covered surface. Knead 8 to 10 times. Pat dough to 1/2-inch. Cut with floured 3-inch round cutter. Place 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes. Mix cream cheese and powdered sugar. Stir in a small amount of milk, if needed, to make creamy. Top warm cakes with cream cheese mixture and serve.
Line a 9 x 13-inch baking dish with pie crust. Slice apples into crust. Sprinkle remaining ingredients over top. Cover with top crust and bake at 350° for 45 minutes. Glaze.
Heat oven to 425°. Heat butter in rectangular pan, 13 x 9-inch, until melted. Mix Bisquick, paprika, salt and pepper. Coat chicken with mixture. Place chicken skin side down in pan. Bake, uncovered, for 35 minutes. Turn chicken; bake 15 minutes longer. Makes 6 servings.
Cook cabbage and onion in small amount of water for 5 minutes; drain. Mix with white sauce. Put into a 9 x 12-inch casserole in layers, alternating cabbage mixture, crumbs and cheese. Top with crumbs and bake, uncovered, at 375° until hot.
Mix well, chill. Form in 1 inch balls, roll in granulated sugar and place on greased cookie sheet 2 inches apart. Bake at 375° for 8 to 10 minutes.
Mix all together and pour in unbaked pie shell. Bake for 10 minutes at 425°, then reduce heat to 325° and bake for 35 minutes.
Combine sugar, flour and salt. Gradually stir in milk in a 2-quart microwave dish. Microwave on High for 3 minutes. Stir and microwave 3 more minutes, then add small amount hot mixture into yolks. Return to hot mixture and add coconut. Microwave 3 more minutes on High. Add butter and vanilla and pour into baked pastry shell. Put meringue on pie and bake 12 to 15 minutes at 350° in regular oven.
Mix together. Boil a small pot of water. Pour into batter until the mixture gets gummy and sticks together. Stir constantly. Make little pones and drop into hot skillet of grease. Brown evenly on both sides. Serves six.
Wash and separate stalks into sections. Place in boiling 6 quarts of water; salt to taste. Cook, covered, for 10 minutes or until tender. Drain. In same pan, place oil and garlic. Heat until bubbly. Add broccoli and sprinkle with lemon juice and 1/2 teaspoon salt. Cook, covered, for 1 minute or until heated through. Serve hot. Makes 4 servings.
Layer sauerkraut and noodles in a 9 x 13-inch pan. Layer on the onion and corned beef.
Pour oil in a 9 x 13-inch pan. Tilt pan to cover bottom. Add remaining ingredients and stir until well blended. Spread evenly in pan. Bake 35 to 40 minutes at 350°. Cool and frost with chocolate or cream cheese frosting.
Cream mixture (1/2 c. sour cream, 1/2 c. mayo, and 1/2 package of taco mix).
Mix milk with pudding; fold in Cool Whip and oranges and mix well. Break up cake in bottom of dish and spread pudding mixture over cake.
Cook broccoli as directed and place in casserole. Heat 1 can celery soup, milk and cheese. Add 2 beaten eggs to mixture and pour over the broccoli. Bake 45 to 50 minutes at 350°.
Cream all ingredients together and drop on cookie sheet. Bake at 350° for 10 to 12 minutes. Decorate with cherry or nut.
Crumble butter, brown sugar and flour together and set aside 2 cups. To remaining mixture add eggs, milk, vanilla and baking soda and beat well. Pour into well-greased 18 x 12 x 2-inch pan. Sprinkle crumbly mixture on top and sprinkle Heath Bits 'O Brickle over crumbly mixture. Bake at 350° for 35 to 40 minutes.
Cream Cheese Mixture: Beat together the softened cream cheese and butter. Add the sugar, eggs, flour and vanilla; beat until smooth and set aside.
Combine bread crumbs, egg whites, chili sauce, lemon juice, onions, cheese and pepper in medium size bowl and mix well. Flake salmon into bowl and blend gently. Form salmon mixture into 5 patties. Melt butter in nonstick skillet; pan fry the patties over medium-low heat about 5 minutes on each side or until golden brown. (Patties may also be brushed with melted butter and oven-broiled 3 to 4 inches from heat.) Serve on toasted whole wheat buns with extra chili sauce, if desired.
Slit hot dogs lengthwise on top halfway through. Mix the dressing according to directions on package. Stuff each hot dog, in the slit. Wrap a piece of bacon around the hot dog with a spiral wrap to hold it together. Bake at 350° until bacon is crispy or done as you like it, 20 or 25 minutes.
Preheat oven to 350°. Blend first 10 ingredients in saucepan until smooth; bring to a boil, stirring constantly. Reduce heat; simmer 2 minutes. Place 1/4 cup chicken, 2 tablespoons of cheese and 1 tablespoon of sauce on each tortilla. Roll up and place seam side down in a greased 9 x 12-inch baking dish. Spread remaining sauce over enchiladas. Top with cheese. Bake, covered, 20 minutes. Makes 4 servings.
Mix all ingredients together. Pour into greased casserole. Bake for 45 minutes at 350°.
Finely shred crabmeat. Mix crabmeat well with the bread crumbs moistened with the milk, the yolks of the hard-boiled eggs rubbed through strainer, mustard, salt, pepper and melted butter. Fill the timbales or small dishes with the mixture. Sift very fine bread crumbs lightly on top; dot with butter. Brown quickly in a hot oven, being careful they do not burn.
Put orange quarters with peels and cranberries in food processor. Add sugar. Chill in refrigerator.
Peel cukes, take out seeds, and cut into pieces. Cover with salt and let stand over night. Drain and rinse with cold water, drain again.
Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch baking pan; set aside. Melt butter in large saucepan over low heat. Remove from heat. Add sugars and vanilla; blend well. Add eggs, 1 at a time, beating well after each addition. Add flour; blend well. Stir in nuts. Pour into prepared pan. Bake 40 minutes. Turn out onto wire rack. Sprinkle confectioners sugar over top. Let stand until cool. Cut into squares.
Mix all ingredients together. Three teaspoons mixed with water make a cup of tea. Store tea in a sealed jar.
Beat shortening and sugar until fluffy. Add eggs and vanilla and beat well. Add sour cream and flour alternately. Chill 1 hour or overnight. Pat out or roll on floured board. Cut into desired shapes. Bake on greased baking sheet at 400° for 8-10 minutes. Makes 7-8 dozen cookies. If desired, sprinkle colored with colored sugar before baking or ice when cool.
Crush Oreos (reserve 6 or 7 to top cake). Place in 9 x 13-inch pan. Melt butter. Pour over Oreos. Mix powdered sugar, cream cheese and 8 ounces Cool Whip. Add 3 tablespoons milk if too lumpy. Spread over Oreo mixture. Mix pudding according to box. Layer over cream cheese mixture. Next top with 8 ounces Cool Whip. Sprinkle crushed Oreos over Cool Whip. If using mini Oreos, can replace whole Oreos on top to decorate.
Mix cake mix and eggs. Pat dough onto greased pizza pan to make crust. Cook at 450° for 8 minutes. Do not cook longer or it will be hard. If you want it browner, put in broiler for 1 to 2 minutes. Let cool completely. Spread cherry pie filling or strawberry glaze on crust. Arrange pineapple, bananas and grapes on top. If pie filling is used, put small amount over fruit. If glaze is used, cut berries in half and place cut side down.
Melt butter. Add brown sugar. Remove from heat. Add remaining ingredients. Heat oven to 375°. Drop by rounded spoonfuls on a well buttered Teflon pan. Cook in oven for 5 minutes. Remove carefully. Let cool for 1 to 3 minutes. Store in airtight container.
Put all ingredients together. Cook in a double boiler until thick. Let cool and spread on layers.
Saute pepper, onion, mushrooms, sausage, ham, bacon and chicken together in a large skillet. Simmer for 6 to 8 minutes. Drain and place in the bottom of the unbaked pie shell. Top with cheese. In a separate bowl, beat the eggs. Add half and half and the flour to the eggs and mix until smooth. Pour into pie shell. Bake at 450° for 10 minutes. Reduce oven to 350° and continue baking 20 to 25 minutes or until set. Serves 6.
Combine potatoes, sugar and butter in large bowl. Add cooled, scalded milk, then add yeast, eggs, 2 cups flour, salt, baking powder and soda. Beat real good. Add remaining flour; knead for 2 minutes. Place in greased bowl and refrigerate all night to raise.
Cream butter. Add sugar and cream until smooth. Add egg yolks (set aside whites), beating until well blended. Add soda and vanilla to buttermilk. Alternately add flour and buttermilk mixture. Beat until well mixed. Beat egg whites until stiff and fold into cake mixture. Bake at 350° in tube pan, approximately 1 hour.
Place grated cabbage, chopped onions and peppers in a bowl. Combine equal amounts of sugar, vinegar and 1/4 cup oil in a pot. Heat to melt sugar. Pour over cabbage. Sprinkle some celery seed over cabbage. Let set in refrigerator overnight. Drain before serving.
Chop or grind cabbage, onions and peppers together. Add vinegar to come to top of mixture. Add all other ingredients; let come to a boil. Can at once. Yields approximately 20 pints.
Heat oven to 350°. Line bottoms of three 9 inch round cake pans with waxed paper.
Cream butter, sugar and shortening together. Beat in one egg at a time, beating 2 minutes after each addition. Add flour and milk alternately. Add coconut and flavorings. Mix well. Bake in a tube pan in a 350° oven for 1 hour and 15 minutes. Do not preheat oven. The oven must be cold when cake is put in to bake.
Use 12-inch round pizza pan. Bake at 450° for 10 minutes (until light brown).
Mix flour, salt, alum, Kool-Aid, vegetable oil and boiling water in a large bowl. Knead until a good consistency is attained. Store in an airtight container or in locking plastic bags.
Preheat oven to 450°. In large plastic bag, add all ingredients. Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Makes about 8 servings. Great with grilled steaks or hamburgers!
Boil and debone chicken. Cut or tear into small pieces. Mix all ingredients. (I cook the rice in the chicken with broth for a little while.)
Beat the chilled evaporated milk until foamy.	Add the Cool Whip and beat. In another bowl, blend together the sugar and eggs. Add the vanilla and the fruit or Butterfingers and beat. Pour everything in freezer and finish with milk, if needed. Makes 1/2 gallon.
Mix together sugar, flour, baking powder, soda, cinnamon and salt. Add oil and blend at medium speed of mixer until dry ingredients are moistened. Add pumpkin and mix again. Add beaten eggs and blend 1 minute (do not overbeat). Pour batter into 3 (9-inch) cake pans. Bake at 350° for 40 minutes or until done.
Boil together for 3 minutes the juice and pineapple and jello. Cool mixture. Add cottage cheese and chopped nuts. Last, fold in whipping cream which has been whipped and sweetened to taste. Congeal in shallow pan or molds.
Cook cake mix by box instructions. Cool. Mix pudding and cream cheese together. Spread over cake. Put drained pineapple on top of pudding, then Cool Whip on pineapple, coconut on Cool Whip and nuts on coconut.
Sear meat and drain off fat. Add all other ingredients except masa harina and simmer 30 minutes. Skim off any grease. Mix masa with 1/4 cup warm water and add to chili. Simmer another 15 minutes. Better the next day.
In a large boiler mix cream of chicken soup with 2 cans of water. Peel and slice carrots into thin slices. Add to soup. Peel and dice potatoes. Add to soup. Add celery and onions and slight pinch of Italian seasoning. Salt and pepper to taste. Boil on low setting stirring frequently until potatoes and carrots are done. About 30 minutes. If soup gets too thick you can add more water, but don't thin it down too much because the thicker it is the better it is. Goes great with grilled sandwiches.
Put potatoes and onion into a 3-quart saucepan and barely cover with cold water. Add salt. Cover and bring to a boil. Reduce heat and simmer 10 minutes or until potatoes are tender. Mash potatoes in their liquid. Add butter, evaporated milk and water. Stir and add a little more water if soup is too thick. Reheat to scalding. Remove from heat. Stir in chopped parsley. Top with bacon pieces or chopped ham, if desired. Serve immediately. Makes 5 servings.
Drain and flake salmon. Combine all ingredients, except pecans and parsley. Mix well. Chill several hours. Shape in form, ball, etc. Sprinkle with pecans and parsley. Chill.
Place the blocks of cream cheese on plate. Spread pepper jelly on cheese. Serve with crackers. (I like it best with Triscuits.) Enjoy!
Cook peas, butter, salt and pepper together until tender. Add half and half cream to this. When bubbling again, thicken to gravy stage with water and flour thickener.
Mix together and store in tight fitting container. Stir 2 to 3 teaspoons in a cup of boiling water.
Heat first 3 ingredients until Jell-O and sugar are dissolved. Then add remaining ingredients. Freeze in small portions. When ready to use, scrape into a slush. Add 4 or 5 quarts ginger ale or 7-Up. Use flavor of Jell-O for color desired.
Turn oven to 200°. Mix all ingredients. Bake for 2 hours, stirring every 20 minutes.
Combine sugar, lemon juice and orange juice in punch bowl. Mix until sugar is dissolved. Stir in pineapple juice and tea. Serve over crushed ice in tall glasses.
Mix all ingredients for filling together, adding pecans last. Pour into pie shell and bake at 400° for 20 minutes, then reduce heat to 350° and bake for 30 to 35 minutes longer. Outer edge of filling should be set while the center is still slightly soft.
Cook all vegetables and allow to cool. Combine sugar, flour, mustard, vinegar and water in saucepan. Cook until thick. Cool. Pour over vegetables. Best if made the day before.
In a six-quart pot, saute sausage and remove. Add oil and saute green pepper, garlic, celery and parsley over medium heat for 5 minutes. Add tomatoes with liquid, chicken broth and onions. Stir in spices. Add rice, sausage and cook over low heat for 30 minutes. When most of liquid is absorbed add meat and cook until seafood is done. Put in a casserole dish and bake at 350° for 15 to 20 minutes. Makes about 4 to 5 quarts.
Measure sugar into separate bowl. Stir sugar into 2 cups crushed berries. Set aside for 10 minutes, stirring.
Mix first 7 ingredients well. Cook until thick. Pour into baked pie shells. Top with Miss Melba's Meringue (Melba Meadows).
In 10-inch skillet melt butter. Stir in remaining ingredients, except tomatoes and croutons. Cook over medium heat. Stir occasionally, until peppers are crisply-tender (6 to 8 minutes). Add tomatoes. Cook 1 minute longer. Sprinkle with croutons and serve immediately.
Brown and drain ground beef. Brown bacon and onion together; add to crock-pot with other ingredients. Cook on low 4 to 9 hours.
Spread cherry filling in 8 x 8-inch cake pan. Spread dry mix over cherries. Sprinkle nuts on top of cake mix. Drizzle butter over all. Bake at 350° for 45 minutes. Serves 9.
Combine cheeses and taco seasoning; beat well. Add the eggs; stir in half of the sour cream. Fold in the chilies and red pepper. Pour into a greased 10-inch spring-form pan and bake at 350° for 35 minutes, or until set. Combine the remainder of the sour cream and salsa; spread over the cheesecake. Bake for an additional 5 minutes. Cool on a wire rack. Cover and chill for at least 8 hours. Garnish with chopped fresh tomatoes, sliced olives, shredded cheese or sour cream. Serves 12 to 18.
Beat eggs; add sugar, salt and scalded milk slowly. Bake in moderate oven until knife comes out clean.
1. Put the onion on the cutting board. With a knife, cut the onion in half from the pointed end to the root end. Pull off the papery skin with your fingers. Place the onion halves flat-side down on the cutting board and cut off the root ends. Chop the onion halves into small pieces. Put the onion pieces in a large saucepan.
Stir sugar, corn syrup and water over low heat until sugar is dissolved. Cook without stirring to 26° on candy thermometer or until small amount of mixture dropped in very cold water forms a hard ball.
Mix flour, sugar, salt and mustard in saucepan. Gradually add water and vinegar. Cook over low heat, stirring constantly until mixture boils. Boil 1 min. Remove from heat. Pour into bowl. Beat in egg yolks with rotary beater. Continue beating, adding vegetable oil a little at a time. Chill before serving. When using, modify as desired with whipped cream. 2 c dressing.
Thoroughly grease a tube pan. Mix sugar and cinnamon. Cut biscuits in quarters. Roll each piece in sugar-cinnamon mixture. Arrange about 1/4 of the biscuit pieces and the blueberries in an even layer in pan. Place blueberries between biscuit pieces, creating a mosaic effect. Repeat 3 more times with remaining biscuits and blueberries, covering the blueberries in 1 layer with biscuits in the next layer to avoid a column of blueberries.
In mixing bowl, stir together flour, pudding mix and baking powder. Combine egg, milk and melted butter or margarine. Add to dry ingredients. Mix well. Spread in a greased 8 x 8 x 2-inch baking dish. Drain peaches, reserving 1/3 cup liquid. Chop peaches. Sprinkle atop batter. Beat together cream cheese and 1/2 cup sugar and reserved peach liquid. Pour atop peaches in pan. Combine 1 tablespoon sugar and the cinnamon. Sprinkle over all. Bake in a 350° oven for 45 minutes. Cool. Serves 9.
In large saucepan, saute onion and garlic in oil for 2 minutes. Stir in sausage. Cook for 2 minutes or until sausage begins to brown. Add green pepper. Cook for 2 minutes. Stir in the tomatoes, broth, seasonings and hot pepper sauce. Bring to a boil. Cook, uncovered, for 2 minutes. Stir in shrimp. Cook 3 to 4 minutes longer or until shrimp turn pink. Stir in rice. Remove from heat. Cover and let stand for 5 minutes or until rice is tender. Discard bay leaf. Yield: 4 servings.
Combine crushed graham crackers and margarine. Press into bottom of 9-inch spring-form pan. Bake in 325° oven for 5 minutes. Cool.
Cut meat into cubes and finely chop onions. Chop other vegetables in pot. Saute meat and onions in oil, stirring until onion is lightly browned. Add other vegetables. Add 3 1/2 cups water and bring to a boil. Reduce heat. Cover and simmer until meat is tender. Break curry sauce mix into mixture, stirring until completely melted. Simmer 5 minutes. Serve hot over rice. Makes 6 (1 cup) servings.
Mix flour, baking soda and salt. Pour boiling water over All-Bran; let sit. Cream shortening and sugar until light. Add eggs and beat well. Blend in buttermilk, Bran Buds and All-Bran. Add dry ingredients. Will keep in refrigerator covered for a week or so. Bake at 350° to 375° until brown, 20 minutes or so.
Mix until smooth; chill in refrigerator. Form into small rolls about size and length of a finger. Bake in 350° oven about 25 minutes. Roll in powdered sugar while hot. Store in airtight container. Makes 50 to 60 fingers.
Mix powdered sugar and peanut butter into small crumbs. Spread 3/4 C on bottom of baked pie crust. Save the rest to sprinkle on meringue.
Cream butter, eggs and sugar thoroughly. Add nuts and then flour. Shape small balls of dough (1/2 teaspoon size) on well-greased cookie sheet. Leave plenty of room as they spread while baking. Bake at 400° for 4 to 5 minutes. Let cool slightly. Shape over rolling pin for curved shape. Looks like a Pringle chip. Has lacy appearance and crisp. Yields 6 dozen.
Brown together onion, garlic and oil. Simmer sauce for 45 to 60 minutes. Layer sauce, noodles, sour cream and cottage cheese by spoonfuls. Finish with sauce and cheese. Bake for 30 minutes at 350°. Remove cover and let stand for 10 to 15 minutes.
Sift dry ingredients together. Add salad oil, eggs, water and pumpkin. Mix well. Chopped nuts may be added if desired. Makes 5 small loaves. Bake at 325° for about 1 hour.
Put zucchini in food processor. Mix crushed zucchini, oil, sugar and eggs. Blend in rest of ingredients. Oil and flour pan. Bake at 350° for 1 hour or more.
Get a greased pan. Open crescent rolls. Wrap rolls around hot dogs. Cook 30 minutes. Eat!
Blend cream cheese and milk. Stir in remaining ingredients, except pecans. Spoon into 8 inch pie plate. Sprinkle pecans over top. Bake at 350 degrees for 15 to 20 minutes. Serve hot or at room temperature with assorted crackers.
Brown meat and onion. Combine other ingredients. Add to meat and cook until done. Serve over noodles.
Peel eggplant, slice and cook in salted water until tender; drain. Mash eggplant. Add 1 cup cheese and butter. Let melt. In 1 1/2-quart baking dish, mix crackers, milk, eggs and salt. Add eggplant mixture and mix well. Sprinkle rest of cheese on top. Bake at 400° for 30 minutes.
In blender or food processor, blend together butter, medium strawberries, powdered sugar and grated peel of 1 lemon.