HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix kale, onion, cabbage, red pepper and salt. Lay ham on cheesecloth. Cut slits into top of ham and work it around to form pockets. Stuff the kale mixture into the pockets. Make as many slits into the ham as you can. Tie ham up inside of cheesecloth along with any remaining mixture. Put into a large stock pot with enough water to cover. Boil 15 minutes to each pound of ham of 15 pounds or under; 20 minutes to a pound if there is a bone. This ham may be eaten hot or cold. When ham is sliced the effect is of green veining through the pink meat.
In saucepan with salted water, place broccoli and steam 4 minutes or until crisp. In the meantime, boil linguine in salted water for 9 minutes and drain.
Cook until thick. Add 1/2 teaspoon vanilla and dot of butter. Pour hot filling into baked pie shell. Use egg whites for meringue and brown.
In skillet, brown meat in oil. Add onion and cook 2 minutes. Stir in tomatoes, marinade from artichokes and rosemary. Cook over medium heat 10 to 15 minutes or until thickened, stirring frequently. Stir in artichoke hearts. Heat through. Top with cheese. Garnish with chopped parsley, if desired. Serve with rice.
Place unopened cans in a pan of boiling water. Continue boiling for 2 hours. Slowly and carefully poke a hole in top of each can and let cool for 15 minutes. Pour into baked pie shell and chill. To serve, top with Cool Whip.
Pour over mixture. Cook 2 hours at 200°. Stir every 20 minutes.
Mix first 4 ingredients and roll into balls 1-inch in diameter. Chill until firm. Melt chocolate and paraffin in double boiler. Leave over hot water while dipping balls. Insert toothpick into a ball and dip into chocolate. Drain on waxed paper. Makes 150 balls.
Fold together egg yolks, milk, lemon rind and juice. Pour in a graham cracker crust. Beat egg whites with cream of tartar, gradually add sugar. Top pie with meringue and brown in a 450° oven. Refrigerate for 1 hour.
Place chicken in a 13 x 9 baking dish; sprinkle with salt, pepper and garlic powder. Add Chicken a' la King and mushroom soup over chicken. Sprinkle pimentos over the sauce. Cover with sliced onions. Cover with foil and bake at 325° for 1 hour or until chicken is fork tender. Serve over cooked rice.
Mix together with a mixer the pumpkin, honey, molasses, milk, eggs and butter. Make sure they are well combined. In a separate bowl, combine the flour, baking powder, soda, cinnamon, nutmeg, ginger, raisins and nuts. Mix well. Add the dry ingredients to the liquid ones and mix only until batter is moistened. Pour into a greased 9-inch loaf pan. Bake at 350° for 45 to 50 minutes.
Combine crushed graham crackers and 1 stick margarine for bottom crust. Press into 13 x 9-inch pan.
Beat cream cheese, sugar, and vanilla at medium speed until well blended. Blend in eggs until smooth. Stir in chocolate chips then pour batter into crust. Bake at 350° for 40 minutes, or until center is almost set. Cool. For best results chill for 3 hours.
Mix together squash, onion, chicken soup and sour cream. Melt margarine and mix with stuffing mix. Mix all stuffing in squash, except a small amount to sprinkle on top before putting in oven. Bake at 350° for 35 to 45 minutes.
Preheat oven to 500°. Set each piece of fish on a square of aluminum foil that is big enough to fold over and enclose fish. Place 1/4 of the onion rings, pears, ginger, lime peel, lime juice and allspice on each piece of fish. Fold foil around each to make a tight pack and bake for 15 minutes.
Mix sugar, flour and eggs with pineapple. Place in buttered casserole and place buttered diced bread on top. Cook in not too hot oven 1/2 to 3/4 hour.
Cream together the butter and sugars. Add eggs and vanilla; blend thoroughly. In a separate bowl, sift together the flour, baking soda and salt. Add to creamed mixture; blend thoroughly. Add oats, chocolate chips and nuts; mix well. Drop by tablespoon onto buttered baking sheet(s). Bake in preheated 375° oven for 8 to 10 minutes, or until evenly browned. Let cool on wire rack. Makes about 36 fantastic chocolate chip cookies.
Sprinkle chicken breasts with salt and pepper and roll in flour. Melt 4 tablespoons butter in skillet. Brown chicken and remove to roaster. Add broth to pan juices. Scrape bits from sides and bottom. Pour over chicken. Saute onion, parsley and mushrooms in remaining 4 tablespoons butter. Pour mixture over chicken. Cover and bake for 1 hour at 350°. Remove chicken to serving plate. Stir mustard and sour cream into liquid in roaster. Heat and pour over chicken or serve on the side.
Dissolve yeast in 2 tablespoons warm water. Mix all ingredients together. Does not have to rise. Roll and cut as you would regular biscuits.
Beat the eggs. Mix together the melted oleo, flour, sugar and salt. Add to the eggs. Stir in the milk and cream-style corn. Pour into a greased 1 1/2-quart baking dish. Bake, uncovered, at 350° for about 45 minutes or until set.
Heat walnut halves in 375° oven for 5 minutes, stirring once. Butter sides of heavy 2-quart saucepan and combine sugar, water, cinnamon and salt. Heat and stir until sugar dissolves and mixture boils. Cook without stirring to soft ball stage (236°). Remove from heat. Beat by hand one minute or until mixture just becomes creamy. Add vanilla and the warm nuts. Stir gently until nuts are well coated. Turn out on buttered surface. Separate at once with two spoons or fork.
In a large skillet, saute onions and mushrooms in margarine. Stir in almonds and mushroom soup, soyameat, seasoning and sour cream. Pour mixture into pastry. Fold pastry from the pan sides over filling, making a small rolled crust completely around the casserole. In a small bowl, toss bread crumbs with melted margarine, sprinkle over the top of the casserole. Bake at 425° for 20 to 25 minutes. Serves 8.
Cream butter, sugar and chocolate. Add eggs, one at a time, then add vanilla, salt, flour, baking powder and buttermilk. Stir in nuts and coconut. Bake at 350° for 30 minutes (layer); 75 minutes in tube pan. Grease and flour pans. Makes 3 (8-inch) layers or 2 pans.
Remove sugar/water mixture from heat. Add juices. Freeze in ice cube trays and store frozen cubes in freezer bags.
Mix together and beat like heck! Bake at 350° for 25 to 30 minutes.
In small mixer bowl, beat cream cheese until smooth. Gradually add sweetened condensed milk and evaporated milk; beat until smooth. With mixer on medium speed, add lime juice and beat for 1 minute. Pour into pie crust and freeze for at least 2 hours. Let stand at room temperature 10 to 15 minutes. Garnish with lime slices, berries or mint sprigs before serving.
Mix fruit and nuts with 1/2 cut of the flour. Cream butter and sugar. Add eggs. Add remaining ingredients for batter. Stir in fruits and nuts. Chill overnight or at least 4 hours. Drop by teaspoon on greased cookie sheet. Bake at 325° for 15 minutes.
Brown ground beef and drain. Add rice, taco seasoning and the amount of water called for on the seasoning packet. Cook until liquid is absorbed. Add picante sauce or salsa. Mix well.
Cook chicken until very tender with enough water to have a cup or more of stock. Cut up chicken and place in pot after deboning. Add stock, celery, onions, soy sauce and 2 tablespoons oleo, if desired. Add sugar. Cook about 45 minutes or until onions and celery are tender. Mix brown sauce or bread molasses with flour and water. Add to chicken and mix well. Drain vegetables and rice. Add to mixture and cook 15 minutes longer. Serve over rice.
Marinate chicken in dressing in the refrigerator at least 6 hours. Preheat oven to 350°. Place chicken and marinade in 13 x 9-inch pan. Sprinkle filets with soy sauce. Bake 30 to 40 minutes, until filets are done. Meanwhile, prepare rice according to directions on box. When chicken and rice are both done, add drained oranges to the rice, stirring gently.
Heat oven to 375°. Sift flour, baking soda and salt; set aside. Beat butter and sugars in large bowl with mixer. Add eggs, vanilla and dry ingredients. Mix on low just until combined. Fold in raisins and pecans. Drop on ungreased baking sheet by teaspoonfuls. Bake 10 to 13 minutes.
Peel apples and slice thinly. Place in cooking pan. Add 1/4 cup water and sugar (white). Sprinkle desired cinnamon and nutmeg over the apples. Blend brown sugar, butter, flour, water and salt until crumbly. Add to apples. Bake at 350° for about an hour.
In a large saucepan, cook ground beef and onions until meat is browned. Drain off excess fat. Add water, undrained tomatoes, undrained kidney beans, tomato sauce and taco seasoning mix. Simmer covered 15 minutes. Serve with corn chips and top with grated Cheddar cheese.
Mix butter, vanilla and sugar well. Sift flour and salt; stir in sugar mixture, mix in nuts. Chill dough. Heat oven to 400°. Roll dough into 1 inch balls. Place on ungreased baking sheet. Bake 10 to 12 minutes. While still warm, roll in powdered sugar. Cool. Roll in sugar again. Makes about 4 dozen cookies.
Marinate for 2 hours. Bake in juices at 375° for 45 minutes each side.
Melt margarine in pan. Add brown sugar. Blend in eggs and vanilla. Add flour mixture gradually, mixing well. Spread in 13 x 9-inch pan. Sprinkle with chocolate chips and chopped nuts. Bake at 350° for 30 minutes. Cool in pan. Cut in bars.
Blend well. Arrange by half teaspoon at least 2 inches apart on heavy cookie sheet or on foil. Bake until lightly browned. Cool slightly. As soon as firm enough remove from cookie sheet. Makes about 90. Oven set at 375°.
Mix and pour into pie shells and cook until done. Sprinkle nutmeg on top before cooking. Bake at 350° for about 45 minutes.
Mix together by hand all ingredients. Pour into 2 greased and floured loaf pans. Bake at 325° for 1 hour.
Cut the meat into cubes; saute in the oil until brown on all sides. Remove from pan; put in casserole. Saute onions in the same pan until golden brown. Add to the meat with the mushrooms and carrots. Mix cornstarch with a little of the stock in the same pan, then stir in the rest of the stock, tomato paste and parsley. Bring to a boil; stir constantly. Pour over the beef and vegetables. Season to taste with salt and pepper; pour on the beer. Cook, covered, in a 350° oven for 2 to 3 hours, or until tender. Cool.
Drain pineapple, reserving juice. Set pineapple aside. Pour juice into a small saucepan. Add sugar and flour. Bring to a boil. Quickly stir in egg; cook until thickened. Remove from heat; cool. Refrigerate. In a large bowl, combine pineapple, oranges, pears, apples, kiwi and nuts. Pour dressing over and blend well. Cover and chill for 1 hour.
Brown ground beef and boil potatoes. Mix all ingredients together and simmer. Add 2 cups of water or more, if needed. Makes about 4 quarts.
Spray a 9 x 13-inch pan with non-stick coating. Line the bottom of the pan with can of crescent rolls. In a separate bowl mix together the sausage, cheese and eggs. Pour the mixture over the crescent rolls and spread evenly. Cover the top with another can of crescent rolls and bake 30 minutes at 350° or until browned on top.
Sear chops on both sides in shortening. Combine remaining ingredients and heat; add chops. Cook slowly for 1 hour or 1 1/2 hours. Place pork chops in baking dish. Heat in 375° oven for about 15 minutes. Serve sauce on rice. Yields 6 servings.
Preheat oven to 350°. In a 13 x 9 x 2-inch pan, melt butter in oven while it's preheating. In a large bowl, beat eggs, then add flour, milk, salt and baking powder. Add grated cheese, cooled spinach, onion and bacon (optional) to egg mixture. Spoon into pan and level. Sprinkle with seasoned salt. Bake 35 minutes. Cool 45 minutes and cut into 1-inch squares. May be frozen.
Cook vermicelli by package directions; drain. Melt margarine in a 3-quart saucepan over medium heat. Add onion and cook, stirring occasionally, until limp (about 5 minutes). Stir in soup; blend in half and half, Worcestershire sauce and mustard. Add vermicelli and mix well. Gently stir in crab, eggs and water chestnuts. Season with salt and pepper. Spoon vermicelli mixture into greased 2-quart baking dish. Sprinkle with cheese (or mix cheese soup in earlier). Bake, uncovered, at 375° for 25 minutes.
Preheat oven to 425°. Cook lasagna noodles; drain. Combine lasagna sauce from package, chicken, green pepper, pinto beans, chili powder and crushed red pepper in large skillet; heat thoroughly. Spread 1/2 cup sauce mixture over bottom of 8 x 8-inch greased baking dish. Place a layer of noodles over sauce. Spread 1/2 cup mixture over noodles. Sprinkle with grated cheese. Repeat layers. Top with Cheddar cheese and olives. Bake for 15 to 20 minutes, or until heated through. Let cool 5 minutes before serving. Serves 6.
First Layer: Mix graham cracker crumbs, 1/2 cup butter and sugar together and press in a 9 x 12-inch pan.
Combine corns, broccoli and cheese. Add half of the crackers. Place in greased casserole. Place the remaining crackers on top. Bake at 350° for 30 minutes or until cheese melts. May be frozen before baked or after. Makes about a 3-quart casserole.
Dissolve yeast in water. Let stand a few minutes. Add salt, sugar and oil. Add flour 4 cups at a time. After all flour is mixed in, knead 10 minutes. Let rise 1 hour. Punch down, then let rise another hour. Shape into loaves. Let rise 1 hour. Bake at 325° for 30 minutes. Makes 5 medium loaves.
Cut chicken breast into 1/2 inch strips. Combine paprika, salt and pepper in small bowl. Add chicken and stir until completely coated with seasonings. Cut sausage into 1/4 inch pieces. Remove casings. Add enough water to chicken broth to make 3 3/4 cups. Bring to boil in 12-inch skillet. Stir in rice, onion, garlic, turmeric, chicken, sausage and tomatoes. Cover tightly and simmer 20 minutes. Remove from heat. Stir in shrimp and green pepper. Add mussels on top. Let stand covered until all liquid is absorbed, about 5 minutes. Makes 10 servings.
Mix sauce. Spread on inside of rolls; put cheese and ham. Bake 10 minutes at 300° to 325°. Wrap in foil.
Mix together beaten eggs and sugar. Sift together flour, cocoa and salt. Add dry mixture to eggs and sugar. Add chopped nuts and flavoring. Pour into a greased 9 x 13-inch pan. Place pan into a second pan of hot tap water. Bake at 300° for 1 hour.
Brown hamburger; mix with onion soup and cream soup. Also place green chilies in mixture. Layer tortillas, hamburger mixture and cheese. The last layer should be cheese. Bake until cheese is melted at 350°.
Blend all ingredients together and pour into 13 x 9-inch ungreased pan. Bake 40 to 45 minutes at 350°.
*Take from oven and while hot cover top with chips and spread to frost, then sprinkle with nuts.
Cream together butter and sugar. Add 1 egg at a time. Add flour gradually. Add vanilla flavoring. Bake on ungreased cookie sheet for 10 to 12 minutes at 325°. Makes 2 1/2 dozen.
Sift flour, baking powder and salt together into a mixing bowl. Pour oil and milk into one measuring cup but do not stir. Add all at once to flour mixture. Stir quickly with a fork until dough clings together. Knead the dough lightly about 10 times. Place the dough on a piece of waxed paper, 12 x 16-inches. Pat dough out to about 1/2-inch thick. Cut with unfloured medium-sized cookie cutter. Place biscuits onto ungreased cookie sheet and bake at 475° for 12 to 15 minutes. Yields 12 (2-inch biscuits).
Cook potatoes in salted water until tender. Add rest of ingredients and heat until fluffy. Cool. Cover and refrigerate up to 2 weeks. Spread in 9 x 13-inch pan or 2-quart casserole. Dot with butter and paprika. Bake at 350° for 30 to 45 minutes.
Saute zucchini, celery and onion in skillet until onion is clear. Season and simmer 10 minutes, stirring occasionally. Sprinkle cheese on, stir and serve. Makes 6 servings.
Slit chilies lengthwise on one side. Remove seeds and drain. Slice Monterey Jack cheese into 1/4-inch thick slices and place inside chilies. Place stuffed chilies in an ungreased 3-quart baking dish.
Add together in mixing bowl yeast and warm water. Add warm milk, flour, sugar, salt and oil. Let rise to double its size in warm place (about 1 hour). Roll out and let rise to double size (1 1/2 hours). Bake at 400° for 12 to 15 minutes.
Sift together the salt, powdered sugar and flour. With a fork, mix margarine and dry ingredients with the ice water and vanilla. Add the pecans. Roll into desired shape and bake about 30 minutes at 375° or until lightly browned. When cool, roll in powdered sugar.
Stir boiling water and oatmeal. Let stand 20 minutes. Cream the shortening, sugars and eggs. Add flour, soda, salt, vanilla and cinnamon. Add cooled oatmeal. Bake in a 9 13-inch greased pan for 35 minutes at 375°.
Mix together the first 5 ingredients. Add the soda mixture, vanilla, flour, cream of tartar and salt. Mix the remaining ingredients and add to the mixture. Refrigerate and then make into small balls. Flatten with fork. Bake 8 to 10 minutes at 350°.
Boil all ingredients (except oats and peanut butter) together for 2 minutes. After mixture begins to boil, remove from heat and add the oats and peanut butter. Stir and drop by spoonful onto wax paper.	This is an easy recipe to just make half a batch. Half a batch would make about 18 or 20 cookies.
Mix cream cheese, Marshmallow Creme and milk until smooth. Serve with bite size pieces of fresh fruit. Yields 1 1/2 cups dip.
In large baking pan, place rice, cream of celery soup, mushroom soup and water or milk. Mix well. Lay chicken pieces on top and sprinkle with 1/2 envelope of Lipton onion soup. Cover tightly so that no steam can escape. Bake at 350° for 1 1/2 hours.
Saute seasoning. Add ground meat and brown. Add sauces and water. Cook 20 minutes.
Stir together sugar, vinegar, salt and pepper and dissolve. Mix all ingredients and refrigerate for 24 hours.
Bring butter, eggs and buttermilk to room temperature. Grease and flour 10-inch tube pan. In a small mixing bowl, sift flour and baking soda. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed until softened. Gradually add sugar. Beat until combined. Add eggs, one at a time, beating for 1 minute after each addition and scraping bowl frequently. (Scraping the bowl assures that the batter will be thoroughly mixed.) Add lemon peel, lemon juice and vanilla. Beat well. Add flour mixture and buttermilk alternately to beaten mixture. Beat after each addition just until combined real well. Turn batter into prepared pan. Bake in a 350° oven for 55 or 60 minutes. Cool on a wire rack for 15 minutes.
Combine all ingredients. Bake in a greased and floured pan at 350° for 45 to 50 minutes, until done.
In a large 6 to 8-quart casserole, combine the split peas, the pigs feet and/or hock, the salt pork and the water. Bring to a high boil, skimming off the foam with a perforated spoon as it comes to the top. Reduce the heat to low; partially cover and simmer for about 3 hours. Stir occasionally. Add the potatoes, carrots, celeriac, celery leaves and leeks. Simmer again for about 30 minutes partially covered. Watch the heat and stir from time to time; the soup will be very thick and tends to scorch on the bottom. With tongs or a slotted spoon, transfer the meat to a cutting board. Remove and discard the fatty skin, bones and whatever else looks undesirable. Cut up the meat into little pieces and add the sliced sausage, the crumbled summer savory and several grindings of pepper. Add salt to taste. Stirring constantly, bring the soup to a simmer over moderate heat and cook for a few minutes to heat the sausage through. Taste for seasonings and serve from a heated tureen or individual soup plates.
Place graham crackers on pan with sides. Melt margarine in saucepan. Add sugar and pecans. Bring to boil and boil slowly 2 minutes. Pour over graham crackers. Bake at 300° for 15 minutes. Cool 10 minutes and remove from pan. Enjoy!!
Dissolve yeast in water; add sugar, salt, shortening and flour. Mix into firm dough. Turn dough out onto floured board and fold from side to side and side to center. This works air into the dough. Place in greased bowl. Cover and let rise in warm temperature. When almost double in size, make into loaves. Place in greased pans. Let rise until light and almost double in size. Bake at 375° for approximately 50 minutes.
Heat oven to 350°. Cover potatoes with water in 2 1/2-quart bowl. Stir in salt and let stand, uncovered, 15 minutes. Drain thoroughly.
Whip potatoes and salt until light. Add sugar and butter while warm, then add milk and egg yolks. Last, fold in egg whites which have been beaten light. Put in unbaked shell. Bake in a 400° oven until steel knife comes out clean.
Mix together ground beef and evaporated milk. Divide and flatten into five saucer size patties. Prepare stuffing according to package directions and spread on each patty. Roll up and place in a 9 x 13-inch baking pan. Cover with the following sauce.
Mix the chicken, 1/2 of the sour cream, 1 can of soup, chili peppers, cheese and onions together. Fill each tortilla with the mixture (about 3/4 of a cup); roll the tortilla. Place it in a casserole dish. Mix other can of soup with the rest of the sour cream; cover the tortillas with it. Sprinkle a little cheese on top. Bake at 350° for approximately 40 minutes.
Mix yeast with water in a large bowl. Add sugar, salt, eggs and butter; then add in flour (mixer can be used). Stir with a spoon until all flour is well mixed in. Let sit for 1 hour. Grease and flour hands; then divide dough into 3 loaves. Put in greased pans. Cover with towel and let sit 40 minutes. Bake at 350° for 40 minutes.
Saute onion and mushrooms in oil while preparing the rice according to the package directions. Combine all ingredients in a large bowl. Toss and serve.
Slowly melt 48 marshmallows with 1 pound oleo. Pour this over 1 pound crushed graham crackers. Put pineapple, cherries, dates, coconut and pecans. Work with your hands until thoroughly mixed. Mold into wax paper lined pans or foil loaf pans. Let set 24 hours. Turn out and wrap in wax paper and foil.
Combine flour, baking powder and dash of salt; set aside. In a large mixing bowl, beat margarine with electric mixer on low speed for 30 seconds. Add sugar; beat until fluffy. Add egg, orange or lemon peel and vanilla; beat well. Stir in juice, then flour mixture and ground nuts and dates. Drop by rounded teaspoonfuls 2 inches apart on a greased cookie sheet. If desired, to each add a whole nut on top. Bake at 350° for 10 to 12 minutes, or until edges begin to brown. Transfer to a wire rack. Cool. Makes 48 cookies.
Scald milk. Mix sugar and flour in small bowl and add enough milk for paste and to thicken milk when hot. Stir. Layer white sauce, bananas and peanuts in salad bowl.
Stir rice into the water until it comes to a boil. Boil for 2 to 3 hours until it is well done, then add sugar. After 15 minutes, add butter and saffron. After 15 more minutes pour it in cups and decorate with cinnamon and sliced almonds.
Crumble ground beef into a 2-quart microproof casserole or baking dish. Add onion, green pepper and garlic. Cook, uncovered, on High (maximum power) for 4 minutes. Drain meat and break up with fork. Add remaining ingredients. Cook, covered, on 70 (Roast) for 15 to 18 minutes or until hot. Stir once during cooking time; adjust seasonings. Let stand 5 minutes before serving.
Peel and slice sweet potatoes into 1/4-inch rounds. Place in a large iron skillet. Add sugar, margarine and small amount of water. Cover and cook over medium heat 20 to 25 minutes until candied. Goes good with ham.
Mix all together. Set in a warm place until doubled in size (about 45 minutes to 1 hour). Pour out in flour and pinch off for rolls. Spread melted butter, with garlic salt added to it, on top of rolls and let rise again (1 hour). Bake in a 350° oven for 20 minutes or until brown. Yields 1 dozen.
After all is mixed, put cover on electric fry pan until it comes to a boil, then turn down to simmer and cook for 20 minutes without removing cover.
Mix all ingredients together and store in an airtight container. When ready to use, add 2 cups of cold water to 1 cup of mixture. Heat to thicken, stirring often. Add cooked vegetables or whatever your cream soup calls for.