HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set oven control at broil and/or 550°. Diagonally slash outer edge of fat on ham at 1-inch intervals to prevent curling. Place ham on a rack in broiler pan. Broil 3 inches from heat for 5 minutes on each side or until light brown. During the last 2 minutes of broiling, arrange pineapple slices on ham; brush slices with butter.
Mix ingredients together except for graham cracker crumbs. Roll into small balls and roll in graham cracker crumbs. Eat.
Melt oleo, sugar and salt. Remove from heat and add milk. Cool to lukewarm and add yeast and eggs. Add flour, mixing as you add. Mix well (dough will be sticky) and refrigerate overnight. Two or three hours before serving, roll out handful of dough in size and shape of pie crust. Cut into wedges. Beginning at large end, roll into crescent shape. Let rise until double on greased baking sheet. Bake 10 to 15 minutes at 400°.
Mix all ingredients and form into patties. Bake on a lecithin-prepared cookie sheet for 15 minutes each side.
In a large bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill for 3 hours. Top with pie filling.
Rub ribs with salt, pepper and garlic powder. Separate each rib and bake at 375° for an hour or until done.
Brown meat. Sprinkle with 1/2 sauce mix, then spoon on cottage cheese. Top with noodles in a layer and sprinkle with remainder of sauce mix, basil, parsley and salt. Pour tomatoes, tomato sauce and 1 cup water over top. Bring to boil and simmer 35 minutes. Spread cheese over top. Let stand 5 minutes.
Sift flour and salt. Cut shortening into flour until it resembles coarse cornmeal. Beat egg with wire whip. Combine with vinegar and cold water. Combine with flour, tossing lightly with fork.
Prepare noodles and spinach as directed on label. Add spinach (drained) and remaining ingredients to cooked noodles. Cook over low heat until hot, tossing gently to coat noodles well.
Heat soup, milk and cheese on low heat, until cheese is melted. Combine rice, oregano and pepper in a greased 1 1/2-quart shallow baking dish. Drain tomatoes. Arrange most of the tomatoes on rice. Add onion, lobster, tuna or crab and olives. Pour on sauce; sprinkle with potato chips. Arrange remaining tomatoes on top. Bake at 375° for 20 to 25 minutes.
Mix ingredients. Cook over low until onions and garlic are done. Will keep in refrigerator indefinitely.
Melt cheese in double boiler, then mix cheese, sausage and Bisquick. Roll into about 1-inch balls. Bake 8 to 20 minutes at 400° to 425°. Serves approximately 50. May be frozen before cooking.
Combine the sugar and cocoa. Add the evaporated milk; boil for 5 minutes. Add the butter, vanilla and peanut butter. Beat by hand until thickened. Pour into buttered pan.
Dissolve jello in water. Blend cream cheese and apricots until almost smooth and combine with jello. Let set up in refrigerator. Beat slightly and fold in package of prepared Dream Whip or Cool Whip. Top with crushed nuts, black walnuts taste great! Chill until solid. Cut in squares and serve on lettuce leaf.
Brown beef and onion. Combine all ingredients down to spaghetti. Simmer for 15 minutes. Cook and drain spaghetti. Put half of spaghetti in buttered baking dish. Mix rest of the ingredients into meat and spoon half of it on spaghetti. Top with rest of spaghetti and meat mixture in layers. Bake at 350° for 30 minutes.
Bring water to a boil; stir in brown sugar and corn syrup. Bring to a boil, stirring constantly. Remove from heat and add pecans. Cover and chill. Serve over ice cream.
Combine sugar, salt and butter. Cook to light crack stage (285°). Add nuts and pour on buttered cookie sheet to cool.
Preheat oven to 375°. Combine first 7 ingredients, stir in salmon. Shape into 7 x 3 1/2-inch loaf in greased shallow baking pan; bake 30 minutes. Let stand 5 minutes before slicing. Serve with cucumber sauce. Yields 4 servings.
In a large skillet, brown meat. Add pepper and onion. Cook until tender. Add remaining ingredients and heat through. Place in a 2-quart casserole dish. Bake at 350° for 1 hour.
Mix soy sauce, vinegar, oil, onion, sugar and pepper and pour over chicken to marinate. Refrigerate for at least several hours. Combine spinach, broccoli, chestnuts and bacon. Just before serving, add chicken mixture. Sprinkle with Parmesan cheese. Makes 4 to 6 servings.
In 13 x 9 x 2-inch dish, layer ingredients in order given. Chill and serve with tortilla chips.
Boil vegetables together in water with bouillon. Boil until vegetables are done. Add the cans of soup, and cheese. Serve warm.
Peel the onion and dice it. Cut the celery stalk across into thin slices. Dice the red bell pepper. Put the corn, onion and celery in a large bowl and add the bell pepper. Combine thoroughly. Put the oil, sugar and mustard powder in a medium bowl with salt and pepper. Pour in the vinegar. Whisk dressing ingredients together and pour over vegetable mixture. Toss vegetables in dressing until thoroughly mixed. Season to taste. Cover and let stand at room temperature to allow the flavors to mellow, 2 to 4 hours. If using fresh crabmeat, pick over the crabmeat with your fingers, discarding any cartilage or shell and place in a bowl.
Mix together and let set in refrigerator for 3 to 4 hours before serving.
Mix all ingredients and pour in pie crust. (I always bake my pie crust for 5 minutes before adding the pie filling so the crust will be flaky.) Bake at 350° for 1 hour.
Mix together the jell-o, cranberry sauce, pineapple and nuts. Mix well and chill. When this has geled (set) top with the following. Make sure the Cool Whip, cream cheese and marshmallow creme is combined together, well.
Mix the first five ingredients together. Add instant pudding according to thickness desired. You may not have to use the whole box.
Using a 9 x 13-inch pan, layer starting with chilies, ground beef and	then cheeses.	Repeat. (Reserve 1 cup of cheese mixture.) Beat eggs, flour and milk together and pour over layers.
Cut chicken breasts into bite size chunks. Season chicken with salt, pepper and Cajun spice. Place flour and seasoned chicken in Ziploc bag and shake well to coat. Zip bag and set aside. Heat empty pan on medium heat for 10 minutes. Place oil in hot skillet and heat on medium to high heat until oil smokes. Drop in battered nuggets and brown on all sides. Turn completely off and cover tightly to tenderize for 15 to 20 minutes, then turn burner on high crisp up outside coating (add margarine if pan is too dry).
Put bread in the bottom of a 9 x 13-inch pan. Top with cheese and bacon. Mix eggs, milk and salt together, then pour over bread. Let set overnight. Bake at 350° for 45 minutes to 1 hour.
Roll chicken thighs in flour. Heat	frying	pan on medium heat. Put 1/4-inch of oil into pan. When	oil starts to bubble, put in chicken. When all thighs are cooked, slice them into chicken katsu pieces. Mix oyster sauce, sugar and water; heat before serving. Put sliced chicken on plate or server.	Pour heated sauce over chicken.	Sprinkle with green onions. Drizzle leftover sauce on rice.
Preheat oven to 350°. In large bowl, combine ground beef, onion, bread crumbs, milk, egg, salt, allspice and pepper until blended. Shape meat mixture into the size of large marbles using 1 teaspoon mixture each. Arrange meatballs on one or more shallow baking pans. Bake 4 to 5 minutes or until brown. Remove and add to sauce. Makes 80 meatballs.
Saute onion, pepper and celery in butter. Add small amount of water to prevent drying. Add crab meat until hot. Put into mixing bowl and add egg, mustard, ketchup, Tabasco and seasoning to taste. Add Mozzarella and sharp cheese. Add cracker crumbs until consistency is right to hold mixture together. Toast 1/2 English muffin and put on cookie sheet or pie tin. Build crab mixture into mound on top of muffin. Top with slice of Swiss cheese. Toast under broiler until cheese melts.
Combine sugar and water. Bring to a boil. Simmer 3 minutes. Add jello and stir until dissolved. Add juices. Freeze in gallon milk cartons (cut bottom off to get out). Take out of freezer about 2 hours before using. Mash and add 1 large bottle ginger ale per gallon of punch.
Put margarine into your mixing bowl. Pour sugar over margarine. With a fork, squash butter and sugar together until they are blended. Crack shells of eggs and pour eggs over mixture in bowl. Measure vanilla and pour over mixture. With fork, blend everything in the bowl together. Pour flour over mixture in bowl. Sprinkle baking powder and salt over mixture. Mix everything together either with fork or your hands! Put dough in icebox to chill (at least 1 hour). Bake at 400° for 6 to 8 minutes.
Sift flour in large bowl. Cut in butter as for pie dough. Cut in cheese and mix until a ball is formed. Refrigerate for 24 hours or more. Divide dough in half. Roll on floured surface. Cut in 3 x 3-inch pieces. Place apricot filling in center, over lap corners. Bake on greased cookie sheet at 350° for 12 to 14 minutes. Sprinkle with powdered sugar.
Cover hash browns with hot water. Let stand 10 minutes. Drain well. Beat eggs and add potatoes and remaining ingredients except bacon and paprika. Pour mixture into a buttered 10-inch pie pan. Sprinkle with bacon and paprika. Cover dish and refrigerate overnight. Place cold pie, uncovered, in cold oven and bake at 350° for 35 minutes or until potatoes are tender and eggs done. Yield: 6 to 8 servings.
Saute diced bacon in large saucepan. Add onion, celery and mushrooms. Saute until soft. Blend in flour over medium heat until golden brown. Stir in chicken broth and milk. Add potatoes and simmer until tender. Season with salt and pepper. Garnish with grated cheese and chives.
Sift sugar in large bowl; add other ingredients. Beat with mixer 10 minutes (more milk may be used for thinner icing).
Melt butter in saucepan over medium heat. Add onion and garlic. Saute until soft and translucent (8 minutes). Add pumpkin and stock. Stir well to mix. Add bay leaf, sugar, curry and nutmeg. Bring to boil, lower to simmer and cook for 30 minutes. Add salt and pepper to taste. Remove from heat. Add cream. Return to heat. Bring soup to hot, but do not simmer. Serve hot.
Mix first 3 ingredients together. Pack really hard into 9 x 13-inch pan. Bake at 350° for 10 minutes.
Mix the milk, eggs and sugar. Pour into unbaked pie shell. Bake at 350° for 35 to 40 minutes, or until custard sets. Grate nutmeg on top after it is baked.
Cut cucumber lengthwise, hollow out. Fill with mixture, press back together, chill 2 hours, slice.
Melt oleo and sugar. Stir constantly. Bring to a boil until all oleo melts. Pour over popped corn.
In a saucepan, combine cornstarch and soda. Gradually add water until mixture is smooth. Heat on low, stirring constantly, until mixture reaches a moist, mashed "potato" consistency. Turn onto a plate; cover with a damp towel. Knead dough when cool enough to handle. Roll to 1/4-inch thickness. Cut with cookie cutters. (Dip in cornstarch and shake before using cutter.) Make a hole with a straw or a skewer if you plan to hang it. Lift with a narrow spatula and place on a rack to air dry at room temperature. Can be painted when dry.
Combine first 3 ingredients and mix well. Drop from teaspoon 1-inch apart onto well-greased baking sheet. Decorate with halved maraschino cherries. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove at once from baking sheet, using moistened spatula. Makes about 5 dozen (60).
Mix flour and 1 cup sugar. Add milk and vanilla to flour and sugar. In pan, heat peaches, 1/2 cup sugar and 2 tablespoons butter. Melt 1/2 cup butter in dish to be used for cobbler. Add mixture and then fruit. Bake at 350° for 30 minutes.
Place chicken in rectangular baking dish. Add onions. Mix soup, milk and sherry. Pour over chicken. Grate cheese over top. Refrigerate until ready to use. When ready, place in 350° oven, covered, for 45 minutes. Uncover and bake 35 to 45 minutes longer. This recipe is expandable, depending upon the size of the crowd.
Line bottom of glass dish with dried beef. Season chicken breasts and wrap with bacon strips. Bake at 350° for 1 hour. Remove from oven and drain juice and grease. Mix soup and sour cream. Add a little water, just enough to thin mixture to pour over the chicken. Bake another hour.
Mix all ingredients in a bowl and pour into a 9 x 13-inch greased casserole. Bake at 350° for 35 minutes.
Combine all ingredients except coconut and mix well. Chill 3 to 4 hours. Shape into 1-inch balls and roll in grated coconut. Makes 2 dozen.
Combine all fruit in	a bowl and pour brandy over it. Leave overnight.	Combine chilled champagne with ginger ale. Add fruit, drained.
Pull angel food cake (bought or homemade) into pieces. Layer in bottom of trifle bowl. Add fresh fruit, 2 different kinds, (optional strawberry, banana, peaches, blueberry). Mix 1 box instant pudding; layer over fruit. Repeat if needed. Top with Cool Whip.
Fill mushroom caps. Bake at 400° for 8 to 10 minutes on greased cookie sheet.
Melt peanut butter over low heat. Cool 3 to 5 minutes. Beat egg whites, salt, sugar and vanilla until soft peaks form. Fold in coconut and melted peanut butter. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake in 325° oven for 20 minutes. Let stand 1 minute. Cool on wire rack.
Brown sausage, green pepper and onion. Drain and set aside. Take 1 can of biscuits and with each biscuit cut into 4 quarters. Layer in bottom of Bundt pan. Add drained sausage. Add cheese. Layer other can of quartered biscuits. Top with melted butter. Bake at 350° until biscuits are done, about 10 to 15 minutes. Great for breakfast!
Cook and drain sausage, then put in bottom of 9 x 12-inch glass pan. Cut bread into cubes (without crust) and spread over sausage. Sprinkle cheese over bread cubes. Mix well the eggs and milk. Pour over ingredients in casserole dish. Refrigerate overnight. Place in cold oven. Cook at 350° for 45 minutes.
Saute beef and onions in skillet until brown. Drain. Combine milk, soup and cream cheese in bowl. Add salt, catsup and beef; mix well. Pour into 2-quart casserole. Bake at 375° for 10 minutes. Place biscuits on top; bake for 15 to 20 minutes longer or until biscuits are golden brown. Yield: 5 to 6 servings.
Combine sugar, butter, milk and cocoa in a large saucepan over heat. Bring to a full boil, stirring constantly, for 1 minute. Remove from heat, add peanut butter, oatmeal and vanilla. Mix well. Immediately drop by spoonfuls onto wax paper. Allow to cool.
Mix all ingredients in a large bowl. Freeze or pour into prepared pie shells and bake in a 375° oven for 40 to 50 minutes. Makes filling for two 9-inch pies. Keeps for 6 months frozen.
Skin, debone and pound chicken breasts to an even thickness; dip each into flour seasoned with garlic powder, salt and pepper, then into buttermilk, then into flour mixture one more time. Fry until golden and tender; drain on paper towels. Slice and arrange on a bed of shredded lettuce. Top with dressing.
Microwave butter and chocolate morsels in a 2-quart glass bowl at High 1 minute. Mix in pecans, coconut and sugar. Stir in eggs. Pour filling into baked pie shell. Microwave at Medium 8 minutes. Rotate dish 1/4 turn at 2-minute intervals. Stir once after 4 minutes. Cool before serving.
Mix all ingredients together, adding cornbread mix last. Pour into a 9 x 13-inch casserole dish (greased). Bake for 25 minutes at 400°. Don't overcook.
Mix all the ingredients together and spread on the tortillas. Roll them up like a pinwheel. Chill, slice and serve with salsa.
Cream the cream cheese; add marshmallow cream. When well blended, add Cool Whip and cinnamon to taste. Serve with chunks of cantaloupe, honeydew, pineapple, strawberries, etc.
In a large bowl, combine the powdered milk, yeast and the sugar. In another bowl, mix the water and oil. Add the liquids to the dry ingredients and mix well until no yeast lumps remain. Add flour, 1 cup at a time, stirring slowly. After 5 cups are added, begin kneading in remaining flour, slowly, on a generously floured surface. After all flour is added, continue kneading 5 minutes more. Roll out dough in sections if necessary to 1/2-inch thick. Keep surface floured. Cut with a 2-inch biscuit cutter. Form scraps into a ball and re-roll and cut. Place biscuits on a floured cookie sheet. Let rise in a warm area for 1 hour. Heat deep shortening to 350°. Add biscuits without crowding. When edges turn brown, turn once. Biscuits cook quickly. Remove with tongs. Drain on paper towels. Serve hot with apple butter. Makes 48.
Flake fish, add eggs and milk and mix well. Add crumbs and seasonings. Form loaf. Bake in a greased baking dish for 30 minutes at 275°.
Mix the first 4 ingredients until creamed. Stir in dry ingredients. Cover; chill overnight. Roll out on lightly floured board; cut out desired shapes. Bake at 375° for 6 to 7 minutes on cookie sheets lined with baking paper.
Combine rhubarb, onion, raisins, sugar and vinegar in a saucepan. Cook until thick, about 25 minutes. As the mixture thickens, stir frequently to prevent sticking. Add spices; cook 5 minutes longer. Pour boiling hot into hot ball jars, leaving 1/8-inch headspace. Adjust caps. Process 10 to 15 minutes. Yield: about 4 pints.
Mix oil, sugar, eggs and vanilla, then stir in flour, peaches and coconut. Cook in tube pan for 1 hour at 350°. Remove and let cool, then mix together the following glaze and drizzle over cake.
In large skillet heat oil. Flour meat and sauce until browned. Add soup mix and water. Simmer covered an hour or more, until tender. Add mushroom soup and ketchup and heat thoroughly. Serve over noodles or rice.
Mix a box of brownie mix with walnuts and bake according to directions on box. Cool. Break into small pieces. Mix pudding according to directions on the box. Use a glass trifle bowl and layer chocolate pudding, brownies and Cool Whip. Repeat one time. sprinkle brownie crumbs on top. May garnish each layer with maraschino cherries, if desired.
Add cubes to hot milk and cool. Combine sugar, eggs, margarine, raisins and spices with the bread mixture. Pour into buttered baking dish in pan of hot water.
Combine first 3 ingredients in a medium bowl, making a well in the center of mixture. Combine milk with oil, green onions, salt and remaining 3 ingredients. Add to dry ingredients, stirring just until moistened. Spoon batter evenly into greased muffin pans. Bake at 425° for 18 minutes. Remove from pans immediately. Yields 12 to 14. Contains about 138 calories each.
Mix together first 6 ingredients in large bowl. Mix together oil, hot coffee, milk, eggs and vanilla. Gradually add liquid mixture to dry ingredients 1/3 at a time. Mixture will be thin. Pour into greased and floured 9-inch cake pans or Bundt pan. Bake at 350° for 30 to 35 minutes (45 to 50 minutes in Bundt pan).
Place half of the peanuts in an ungreased 11 x 7 x 2-inch baking pan; set aside.
Brown hamburger and drain. Cook rice and heat cream of mushroom soup. Mix all together in oblong pan. Sprinkle cheese over all of it and then sprinkle all the noodles over it. Bake at 350° for 30 minutes.
Cook macaroni rings according to directions. Cook drained juices from fruit with lemon juice, sugar and eggs until thick. Add pineapple and oranges. Pour sauce over macaroni and refrigerate 12 hours. When ready to serve, add 1 pint whipped whipping cream. Add strawberries and bananas on top.
Blend soup and milk together. Mix well and heat slowly in saucepan. Blend in salt, pepper and onion. Then in a greased, 1 quart casserole, arrange a layer of sliced potatoes. Pour half of the	mushroom sauce over the potatoes. Then add another layer of potatoes	and more of the sauce. Sprinkle bread crumbs over the top and bake in preheated oven at 350° for 30 minutes. Makes 6 servings.
Lightly salt eggplant slices and drain in colander at least 30 minutes. Pat dry and fry in oil until golden on both sides.
Drain cooked broccoli. Combine soup, mayonnaise, eggs and onion. Add to broccoli and stir. Pour in casserole. Sprinkle cheese on top. Add salt and pepper. Melt 1/2 stick oleo in pan. Add 1/2 package Pepperidge Farm herb stuffing mix. Sprinkle on top. Bake at 350° for 30 minutes.
1st Layer: Mix flour, margarine, 3 tablespoons powdered sugar and 1/2 cup of pecans. Pour into medium rectangular dish and bake at 350° for 10 minutes.
Heat oil in medium saucepan over medium heat. Add onion and cook until translucent, 3 minutes. Stir in garlic, cumin and red pepper. Cook 30 seconds. Add beans and cook 1 minute more, mashing beans with spoon. Stir in water; cook until water is absorbed. Remove from heat and stir in lemon juice. Makes 4 servings.
Cut onions into slices 1/4 inch thick. Separate slices into rings. Sift in ice water for at least 2 hours. Drain, then dry. Sift flour with salt and baking soda. Beat egg; add buttermilk and dry ingredients and beat until blended. Dip onion rings into batter and fry in deep, hot peanut oil until golden brown. Drain on paper towels.
Cream sugar and shortening. Add egg and mix well. Add 3 cups flour mixed with baking powder, salt and nutmeg. Add enough flour until stiff enough to roll dough. Place on greased cookie sheet. Bake at 375° for about 15 minutes or until brown.
Set oven to 375°. In a small saucepan combine first 10 ingredients. Bring to boiling, stirring constantly. Remove from heat; set aside.
Between 2 pieces of waxed paper, flatten chicken breast with a meat pounder. Season with pepper. Melt 6 tablespoons butter in a small saucepan over medium heat. Whisk in 2 tablespoons mustard. Dip each piece of chicken and heavily coat with pecans. Place pieces in baking pan. Bake at 425° for 12 to 15 minutes or until done.
Place all ingredients, except almonds and onion rings in casserole and dot with butter and almonds and also sprinkle with salt and pepper. Bake about 20 minutes in a 350° oven. Pour onion rings over top and bake 5 minutes longer. Serves 8.
Cream together margarine and sugars. Add eggs and vanilla and beat until fluffy. Sift together flour, baking soda, baking powder and salt. Add to creamed mixture and mix well. Add chocolate chips and oatmeal. Bake for 15 minutes in 350° oven.
Roll crescent dough into a 9 x 13-inch pan, pressing seams together. Bake 11 to 13 minutes. Cool.
Place crushed graham crackers in 9 x 13-inch cake pan. Melt and drizzle 1 stick of margarine over crumbs. Mix well the lemon juice with the condensed milk and pour over crackers. Then add 2 to 3 sliced bananas. Cover with strawberry pie filling or one of your choice and top it off with the Cool Whip and pecans.
Combine potatoes, soup, milk and half the onion rings. Pour into greased crock-pot. Add salt and pepper to taste. Cover and cook on low for 8 to 9 hours (high for 4 hours). Sprinkle remaining onion rings over top before serving.
Sift flour, baking powder, salt and sugar together. Beat egg yolks and mix with milk. Beat until smooth. Stir in melted butter. Beat egg whites until stiff; fold into mixture. Pour onto hot waffle griddle.
Cream butter and sugar together. Add egg and then the molasses. Sift the dry ingredients together 3 times and add alternately with the sour milk. Beat well. Add the floured raisins. Bake about 1 hr. in a loaf pan at 375°. Ice or serve plain.
Grease and flour Bundt pan. Cream the cream cheese. Add butter. Add white sugar. Add eggs and mix together. Sift cake flour. Add baking powder and salt. Mix together. Now sift flour, baking powder and salt together, again. Add flour mixture alternately to butter mixture with milk. Last add vanilla or lemon juice. Bake at 350° for 40 to 50 minutes. Sprinkle with powdered sugar.
Cook chicken until tender in small amount of water. Season to taste. Mix all ingredients (except 5 crackers to sprinkle on top). Cook until brown at 350°. Serves 6.
Thoroughly cream shortening and sugars. Add eggs and vanilla; beat well. Sift dry ingredients; add to creamed mixture. Add oats and nuts. Shape in rolls; wrap in waxed paper and chill. Slice 1/4-inch thick and bake in a 350° oven for about 10 minutes. Yields 50 cookies.
Cream margarine and Crisco. Add sugar gradually. Add eggs, one at a time, beating well after each one. Mix soda and salt with flour. Add sour cream and flour alternately to margarine-sugar mixture. Stir in flavorings. Bake at 325° for 1 hour or until done.