HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scrub and soak ham about 24 hours. Put in roasting pan and add water to cover and begin to cook the ham. Skim after the first hour. Then add peas and pork chops; cover and cook 2 1/2 to 3 hours more. Cool to room temperature and lift out ham. Skim, score and add cloves. Glaze ham with sugar, mustard and vinegar (mixed); put in a separate pan and bake for 1 hour at 350°. Strain broth from peas; remove meat from chops and cook onion in broth. Place meat, peas and onions in casserole dish; cover with broth thickened with a little flour and bake for 1 hour at 350°.
Bring to boil; simmer for a few minutes. Serve hot. Serves 9 to 12.
Cream shortening and sugar. Add one egg at a time. In separate bowl, crush bananas and add nuts. Mix flour, soda and salt together. Add all together, mixing with 1/2 cup buttermilk. Bake at 350° until done.
Cut biscuits into quarters. Mix sugar and cinnamon. Dip biscuit quarters into sugar/cinnamon mixture and place into well-greased tube pan or Bundt pan until all biscuits are used. Arrange nuts or raisins among biscuits. Melt butter and brown sugar, boil one minute. Pour over biscuits. Bake at 350° for 35 minutes. Cool in pan 10 minutes and turn onto plate.
Mix the flour, cinnamon, salt, soda and powder together in a bowl. Cream together the eggs, sugar, oil and vanilla. Combine both bowls and add zucchini. Bake 1 hour at 350° in greased loaf pans. Makes 2 loaves.
Cook pork roast with bay leaves. Dice cooled pork. Place diced pork in a stock pot. Add 3 to 4 quarts of water. Add green chilies, onion and seasoning. Bring to a boil. In a measuring cup, add 1/2 cup oil with 1/2 cup flour; mix well. Slowly add to stock pot while mixing. Remove from heat to thicken.
Brown ribs slowly in hot oil in Dutch oven with heatproof handles. Drain peaches; reserve 3/4 cup syrup. Mix syrup with remaining ingredients, add to ribs; cover. Place in 350° oven. Bake about 2 hours or until tender. Add peaches to ribs, return to oven for 10 minutes. Makes 4 to 6 servings.
In large bowl, combine buttermilk, egg and oil. Add all dry ingredients that have been sifted together and blend well.
Brown meat with onion and celery. Add soy sauce and spices (vary chili powder according to how hot you like it), mix well. Then add tomatoes, beans, tomato juice and salt to taste. Simmer mixture for 2 hours. Add water if it becomes to thick. Serves approximately 230.
Mix cake according to directions. Bake this in a 13 x 9-inch pan. Punch holes in cake with a fork. Pour Eagle Brand milk on top. Wait 30 minutes and pour cream of coconut on top. Wait 30 minutes and spread small container of Cool Whip on top. Sprinkle with fresh or frozen coconut.
Dice vegetables into small pieces. Place in large bowl and cover with 1 cup sugar. Let stand for 15 minutes. Add 1/2 cup vinegar and toss lightly. Salt, pepper and celery seed should be added last.
Boil potato in jacket until tender. Peel and mash; add the butter. Sprinkle 1/2 box powdered sugar over waxed paper. Work the rest of the sugar into the mashed potato. Roll this mixture onto the waxed paper to a thickness of 1/4 inch. Spread the peanut butter over the potato mixture. Roll up as you would a jelly roll. Wrap the roll in wax paper and chill for about 2 hours. Cut into slices about 1/4-inch thick. This is an old-fashioned recipe and this candy will not keep very long. So keep in refrigerator as much as possible.
Stir ingredients together. Cook over low heat until chocolate and margarine melt. Bring to a rapid boil (one you can not stir down). Boil exactly 1 minute; set aside to cool. Beat until mixture loses its gloss. If stiff, add a few drops of cream. If too thin, add sifted confectioners sugar. This is great poured over warm yellow cake. Serve with a good cup of coffee.
Heat oven to 375°. Mix well and bake 25 to 30 minutes.
Mix butter, confectioners sugar and vanilla thoroughly. Set aside. Sift together flour and salt. Combine and mix with butter mixture. Add nuts. Chill the dough.
Brown onions in shortening. Add ground beef and stir constantly until browned. Add green peppers, tomatoes, washed rice and seasonings. Cook until rice is tender, about 30 to 45 minutes. Serves 6 to 8.
Mix Kool-Aid with sugar and water. Stir well. Add juices and ginger ale. Mix well. Add ice cubes or ice ring. Makes 2 1/2 gallons.
Mix together and put in a 9 X 13 casserole dish. Put crushed corn chips on top and bake for 10 minutes in a 400 degree oven.
Cook in frying pan 10 minutes. Remove from heat. Add 2 cups of Rice Krispies. Drop by teaspoon and roll in coconut.
Mix and let stand, covered, in refrigerator overnight for best flavor. Serve with cut up fresh vegetables.
Pour boiling water over dates. Add soda and let cool. Add remaining ingredients as listed. Bake in 2 or 3 (9-inch) pans for 25 to 30 minutes at 350°. When done, the layers will have a dark brown color. Frost with 7 minute frosting.
Wash thawed turkey with warm water inside and out. Tie wings and legs tight to body. Rub skin of turkey with margarine. Shake 1 tablespoon flour in 1 Reynold's oven bag (turkey size). Insert turkey in bag and tie end, leaving hole in end of bag to protect against bursting. Place turkey with bag breast side down in microwave dish. Microwave approximately 4 to 5 minutes per pound on High. Divide time into quarters, turning bird every quarter of time. Turn bird 270° each time to let juice run over turkey, ending with breast up. Use oven gloves. Make sure the hole at the end of the bag stays open. Remove when time is over; let cool and carve. Good luck.
In a storage container with a tight-fitting lid, combine all ingredients. Mix well. Seal tightly. Store in a cool, dry place for up to 6 months. Makes 21 teaspoons (about 1/2 cup). Seven teaspoons equals 1.25 ounce taco seasoning mix.
Combine all ingredients, except preserves, and mix well. Press into a ring shaped mold which has been lined with Saran Wrap (this makes unmolding much easier). Refrigerate for at least several hours. When ready to serve, unmold on a platter and fill the center with preserves. Serve with your favorite crackers. (This is great for a party!)
Melt white chocolate over hot water or microwave. Set on High 1 minute. Stir; repeat until melted. Pour over cereal, nuts and pretzels. Stir until all cereal is coated. Then pour onto wax paper, storing in a tightly covered container.
Arrange large sheet of heavy-duty aluminum foil in shallow baking pan. Place meat in center of foil; pour vinegar over. Sprinkle bay leaf, garlic and pepper over meat. Bring foil up over the meat, overlapping it. Let meat marinate in refrigerator for 2 or 3 hours. Open foil; sprinkle soup mix over meat, coating all sides. Close foil, sealing edges with double fold. Bake at 325° for 3 hours.
Thaw and drain broccoli. Saute onion in 4 tablespoons butter. Stir in flour. Add water and bring to a boil. Remove from heat and blend in Cheez Whiz. Combine cheese sauce and broccoli. Add beaten eggs. Place in casserole and sprinkle with bread crumbs. Bake at 350° for 1 hour.
Trim off outer leaves of white cabbage and wash heads thoroughly in cold salted water. Shave it fine on a cabbage cutter, rejecting the tough stalks or reserving them to pickle along with the cabbage.
Brown onions in 2 tablespoons of oil; add meat. Simmer covered for 50 minutes. Pour into 13 x 9 baking dish. Place potatoes over meat. Blend soup, cream, milk, salt and pepper together. Pour over top of meat and onions. Sprinkle with cheese. Bake uncovered for 1 1/2 hours at 350°.
Put all of the ingredients together in a microwave dish and cook for 2 1/2 minutes. Mix well and enjoy. You can also cook on the stove in a sauce pan. Mix continuously until all of the ingredients are blended together. Of course, for larger portions, adjust the amounts.
Beat all together. Bake in a large angel food pan at 350° for 1 hour.
Preheat oven to 350°. Combine all ingredients and stuff into pork chops. Dip or sprinkle each side with bread crumbs. Bake 45 minutes to 1 hour. Add remaining stuffing to casserole pan the last five minutes or so just to heat.
Boil Karo syrup, brown sugar and butter for 5 minutes, add soda. Pour mixture over Crispix in a large roasting pan. Stir to coat. Bale at 200 degrees for 30 to 45 minutes, stirring every 15 minutes.
Cut carrots and zucchini lengthwise into thin slices with vegetable peeler. Add to 1-inch of boiling water in medium saucepan. Cook until crisp and tender. Drain and set aside. Melt butter in saucepan. Add onion and garlic. Cook until tender. Gradually stir in broth, cream and seasoning. Simmer 3 to 5 minutes or until sauce is thickened. Add chicken and vegetables, heating thoroughly, stirring occasionally. Add chicken and vegetable mixture to hot cooked pasta. Toss and add Parmesan cheese to top.
Cook and cover mushrooms, butter and onion on low heat in a 5-quart Dutch oven for 1/2 hour. In a 2-quart casserole, put 1/3 of mushrooms, 1/3 of cheese and half of stuffing mix (mix stuffing and seasoning together, dry). Repeat these layers, topping with mushrooms and cheese. Do not use all of the mushroom juice; leave room for half and half. Pour half and half on finished casserole. Bake, uncovered, at 350° for 1/2 hour until set and cheese is melted.
Mix flour and baking soda together. In separate bowl, melt the margarine. Add sugars, vanilla, eggs and pudding. Mix until smooth. Add flour, small amounts at a time. When mixture is smooth, add chocolate chips. Bake at 350° for 10 to 12 minutes.
Bake pie shell. Combine all dry ingredients; add milk, egg yolks, vanilla and butter. Cook over medium heat until thick. Pour in baked pie shell. Chill 4 hours.
Place carrots in casserole. Mix in water chestnuts. Sprinkle top with 10x sugar and cut butter into pats. Place on top. Bake at 350° for 20 minutes.
Heat oven to 350°. Butter a 1 1/2-quart shallow baking dish. Cook spinach and set aside to drain. Melt 1/4 cup butter. Saute onion until tender. Combine spinach, onion, cream, 1/3 cup bread crumbs, pecans, salt, nutmeg and pepper in large bowl and mix. Put in baking dish. Melt 2 tablespoons butter and stir in spinach. Bake for 30 minutes. Serves 6 to 8.
Mix beans and seasoning mix in bowl. Spread over bottom of 8-inch square baking dish. Layer sour cream, guacamole, cheese, salsa, chilies and green onions. Serve with chips.
Combine cookie crumbs and melted margarine in bowl. Mix well. Press into 9-inch spring-form pan. Bake at 350° for 10 minutes.
Blend all together in blender. Roll into casserole. Bake at 350° for 40 minutes until firm. Will fall slightly. Serve turned out on plate. Slice cold for sandwiches.
Melt butter or margarine in an 8-inch (or 9-inch) round or square pan or iron skillet in oven while it heats to 400°. When butter is melted, remove pan from oven. Add brown sugar; spread over pan bottom. Cut biscuits in quarters. Drop biscuit quarters in melted butter; roll around so biscuit is covered with butter. Layer biscuit pieces over butter and brown sugar mixture. Bake at 400° for about 10 minutes, or until biscuits are brown on top. Turn pan or skillet upside down over plate to serve.
Layer in large casserole: lettuce, celery, onion, peas and mayonnaise. Sprinkle sugar on mayonnaise; sprinkle on Romano cheese, eggs and bacon. Cover tightly and refrigerate for 8 hours.
Combine pudding and milk in a medium-size bowl. Blend with hand mixer on medium speed. Add cream cheese; mix until creamy. Makes enough for 2 (9-inch) layers.
Place chicken breasts between sheet of waxed paper. Pound slightly with mallet. Sprinkle with lemon pepper. Heat 1 tablespoon of oil in large skillet. Cook chicken over heat, browning on each side. Add onions, lemon juice and wine and parsley with mustard. Place in a hot 400° oven. Cook for 15 minutes or until tender. While cooking add low sodium chicken broth. Serve with low sodium vegetable and garden salad.
Let cheese and margarine soften at room temperature. Mash cheese and margarine together. Add flour, salt and pepper. Mix well (do not use mixer) and knead until smooth. Push through star disk of cookie press and cut into 1 1/2 or 2-inch straws. Bake on cookie sheet about 10 minutes at 350°. Makes around 80 straws.
Microwave butter and cream cheese in a 2-quart glass bowl at High 1/2 to 1 minute. Beat in sugar and vanilla. Mixture should be spreading consistency.
Take skin off chicken. Add salt and pepper to taste. In a large skillet, heat oil and stir-fry chicken until nice and brown. When brown, mix flour and water until flour is dissolved. Add to chicken to make a good gravy. If it's too thick add a little more water.
In mixing bowl, combine graham cracker crumbs, pecans, sugar and melted butter. Pat onto bottom and 1 1/2 inches up sides of an 8-inch spring-form pan.
First Layer: Mix the flour, oleo and nuts. Press in bottom of a 9 x 12-inch pan. Cook 20 minutes at 350°.
Poke holes in cake while hot, then pour milk over cake. Pour sauce over cake, then add Cool Whip over top. Top with crushed Heath bars over top.
Broil chicken breasts 6 to 7 minutes on each side until done. Heat oil in skillet, adding anchovies and cook over medium heat, mixing with wooden spoon to make a paste. Add garlic and cook until brown (2 minutes). Chop tomatoes coarsely and add them with liquid to skillet. Bring to a boil. Reduce heat to low and cook about 5 minutes. Add olives, capers and red pepper (to taste) and simmer about 10 minutes adding basil last 2 minutes of cooking. Cut broiled chicken into chunks and serve topped with sauce. Can also be served over pasta or rice.
Separate eggs. Put whites to the side. Beat yolks with sugar. Add milk and half and half. If desired, add rum to taste. Refrigerate for 3 hours. Just before serving, beat egg whites until stiff. Fold in whites and vanilla to mixture. Add ice cream in scoops. Let stand 10 to 15 minutes and then enjoy!
Drain artichokes. Place in container of food processor. Puree until smooth. Pour into a microwave-safe bowl. Add remaining ingredients; mix well. Microwave until bubbly, stirring once. Serve with crackers.
Butter bottom and sides of a 9 x 13-inch pan. Lay whole graham crackers over bottom of pan. Beat pudding and milk; add Cool Whip. Pour 1/2 of this mixture over graham crackers. Add a layer of graham crackers, then remaining pudding mixture. Top with an additional layer of graham crackers. Melt chocolate squares and Karo syrup. Add remaining ingredients, stirring until smooth. Pour over crackers. Refrigerate 24 hours and cut into squares. Serves 15.
Combine dates, water and sugar; cook over medium heat, stirring constantly, until mixture thickens. Remove from heat. Stir in nuts; set aside. Slice cookie dough into 1/4-inch thick slices (36 slices). Place 27 slices on cookie sheet. Place 1 teaspoon date mixture on each slice of cookie.
Cook potatoes in boiling salted water to cover for 30 minutes or until they are tender; drain. Cool potatoes slightly, and cut into 1-inch cubes. Stir together oil and next 3 ingredients in a large bowl; stir in basil. Add potatoes, cucumber, and tomatoes, tossing to coat. Garnish if desired.
Combine sugar, milk, soda and salt. Bring to boil. Stir constantly. Cook about 7 minutes. Add nuts and beat until candy thickens.
Soften butter, mix in brown sugar, add oatmeal and baking powder. Bake at 350° until golden brown, 18 to 25 minutes.
Melt butter. Add noodles, almonds and sunflower seeds. Put sesame seed in last. Brown carefully; add Ramen seasoning last.
Melt butter. Mix in 1 egg and box of cake mix until it forms a soft ball. Press into oblong cake pan (9 x 13-inch). Mix softened cream cheese, 3 eggs and confectioners sugar until creamy mixture. Pour over cake. Bake at 350° for 35 to 40 minutes or until golden brown.
Saute shrimp, celery and onion in oil in skillet for about 3 minutes. Add tomatoes and next 4 ingredients, stirring well. Bring to boil, reduce heat and simmer 10 minutes. Serve over linguine.
In a mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Blend in potatoes and vanilla. Combine flour, cocoa and baking soda; add alternately with milk, blending well after each addition. Pour into a greased 13 x 9-inch pan. Bake at 350° for 40 to 45 minutes. Can serve with ice cream, whipped cream or frosting.
Preheat the oven to 300°. In a large mixing bowl, combine all ingredients, stirring until well blended. Knead dough 2 minutes. On a floured surface, use a floured rolling pin to roll out dough to 1/4-inch thickness. Use a 2 1/2-inch long bone shaped cookie cutter to cut out bones. Bake 30 minutes on an ungreased baking sheet. Remove from pan and cool on wire rack. Yields about 4 dozen dog bones.
Melt all ingredients slowly over low heat; mix thoroughly and bring to a boil. Cook until it starts to thicken. Serve over ice cream or cool and beat until smooth and use as frosting.
Melt chocolate chips over hot water (or very slowly in microwave). Beat egg whites with dash of salt until foamy in small mixing bowl. Gradually add sugar, beating well. Beat until stiff peaks form. Beat in vanilla and vinegar. Fold in melted, cooled chocolate and walnuts. Drop by teaspoonfuls on greased cookie sheet. Decorate with chopped walnuts, if desired. Bake at 350° for 8 to 10 minutes. Remove immediately. Makes 3 dozen.
Cut breasts in half; saute in butter. In large casserole layer beans on bottom, then chicken. Add soup; sprinkle with crumbs and bacon. Top with cheese. Bake until brown and bubbly at 350°.
In large saucepan, mix together chicken broth, carrot, celery and onion. Cook for ten minutes. Add broccoli. Cook for ten minutes. Add Velveeta cheese. Stir until melted. Add milk mixed with cornstarch. Cook until thickened.
Mix together in low speed mixer to ensure thorough blending and refrigerate. Serve with your favorite crackers.
Cover carrots with water and cook until tender. Drain and mash. Beat eggs and onion, celery, butter and salt and dill weed. Stir in carrots. Add bread cubes and mix well. Bake, uncovered, at 350° for 30 to 40 minutes or until set. Serves 8 to 10 people.
Beat eggs and sugar. Add milk and vanilla. Add buttered bread and bake slow at 300° for about 40 minutes or until custard is done. Serve hot and top with vanilla ice cream. Swirl caramel sauce and top with whipped cream. Guaranteed good!
Combine shredded cabbage, carrots, onion and green pepper; pour oil over them and let stand while heating mixture of vinegar, water, sugar, mustard seed, celery seed and salt. When it comes to a boil, add Jell-O and stir until dissolved. Cool. Pour over vegetables. Mix well and let stand overnight in refrigerator. Salad keeps 2 to 3 weeks in tightly covered container.
Boil and bone chicken. Mix 3 cans cream of mushroom soup, cream of chicken soup and chopped green chili peppers. Mix all this with the boned chicken. Layer a large oblong pan with 1 layer tortillas, 1 layer chicken mixture and 1 layer grated cheese. Continue this process until pan is full. Bake at 300° for 1 1/2 hours; let stand 15 minutes before serving.
Grease 13 x 9-inch (3-quart) baking dish. Partially cook broccoli; drain well on paper towels. Cut each slice of bread with a donut cutter. Fit scraps into prepared baking dish. Layer cheese, broccoli and ham over bread scraps. Sprinkle with onions. Arrange "doughnuts" on top.
Dissolve yeast in hot water. Add sugar and shortening. Add flour. If your batter is too stiff, add a little more hot water. Let stand 15 minutes. Spoon onto a greased cookie sheet. Bake at 450° for 12 minutes. Serves 6 to 8.
Brown and drain bacon. Save bacon grease. Chop bacon and blend with all other ingredients in a 2-quart baking dish. Bake at 250° for 2 to 3 hours.
Place ingredients in a large Dutch oven saucepan, covering well with water. Cook until vegetables and meat are nearly tender.
Sift all dry ingredients together in a very large bowl. Cut in the shortening until mixture is the consistency of corn meal. Store in covered container at room temperature. Use just like Bisquick.
In a medium saucepan, melt cheese over medium heat. Add can of chili. Mix well. Put in a serving dish and serve with chips.
Heat oven to 375°. Beat oleo and sugar until creamy. Add eggs, milk and vanilla. Beat well.
Combine taco mix, milk and catsup. Add ground beef, mixing well. Shape into patties. Grill or fry.
Place fruit in oblong ungreased pan. Spread dry cake mix over filling. Crumble sticks of margarine over this. Top with nuts or nuts/coconut mixture. Bake at 350° for 40 to 45 minutes. Serve warm or cold!! Serves 12.
Cream butter, sugar and cream cheese, beating well. Add eggs and flour alternately (1 cup of flour blend, then 2 eggs). Beat well. Add vanilla flavoring. Blend in Dream Whip topping mix. Spoon batter into a well-greased and floured 10-inch tube pan. Bake at 375° for 30 minutes. Turn down to 350° for 45 additional minutes or until cake tests done. Cool in pan for 15 minutes. Remove and let cool completely.
Spread rice in shallow pan and toast until light brown, about 20 minutes in 350° oven. Stir occasionally. Place rice in large pan. Add water and salt and bring to a boiling point. Cover tightly, lower heat and simmer 14 minutes. Remove lid and let rice steam until just dry.
Beat whites fluffy, gradually add sugar and flour until blended. Stir in nuts. Drop on waxed pan and bake in slow oven.
Dissolve Jell-O in 1/2 cup boiling water. Set aside. Whip cream cheese; add 1/2 cup sugar and vanilla. In another bowl, whip until fluffy the evaporated milk. Then add 1/2 cup sugar; whip and add Jell-O. Add cream cheese mixture. Whip until smooth, then pour into graham cracker crusts. Makes 2 pies.
Preheat oven to 350°. Beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Add egg and vanilla. Toss chips with flour; add to mixture. Pour into crust. Bake 35 minutes or until center springs back when touched. Cool and top with Chocolate Glaze (recipe follows). Serve chilled. Refrigerate leftovers.
Heat oil in pan. Add meat, garlic, onion and celery. Add beef stock and bring to a boil. Add carrots, cabbage, spinach and spices. Cook for 1/2 hour. Add potatoes and cook 1 - 1/2 hours. Add tomatoes and tomato paste and cook 1 hour. Add beans, macaroni and zucchini, and cook until macaroni is done. Turn off heat and let stand 1 hour. Reheat and serve with grated parmesan cheese.
Mix cake mix, water and oil. Add eggs, one at a time. Beat after each one. Stir frosting into batter. Add nuts. Mix well. Cook in Bundt pan at 350° about 50 minutes.
Cook squash until tender; drain. Add salt and pepper and oleo; mash and cool. Mix remaining ingredients well; add to squash. Mix in about 1 cup Velveeta cheese (cut into cubes). Spoon into greased or buttered casserole dish. Top with cracker crumbs and bake until brown and bubbly.
Wash mushrooms and drain. Remove stems. Set caps aside. In small skillet, cook sausage, breaking up large pieces. Drain fat. Stir sausage and cheese. Fill caps with 1 tablespoon mixture.
Combine all ingredients except light cream in large pan or Dutch oven. Bring to a boil over medium heat. Reduce heat and cover. Simmer 13 minutes or until vegetables are tender. Pour hot mixture into blender a little at a time and puree until smooth. Return soup to pan. Stir in light cream and heat 2 more minutes or until hot. Do not boil. Makes 7 cups.
Saute mushrooms, onion, garlic, parsley, basil and pepper in margarine about 5 minutes, stirring frequently. Stir in rice and water. Bring to a boil over high heat. Cover; reduce heat and simmer until liquid is absorbed and rice is tender, about 25 minutes. Stir in almonds. Great with chicken.
Cream shortening, sugar and egg. Beat in sorghum molasses. Sift dry ingredients and add alternately with milk. Pour into 12 x 8-inch pan and bake at 350° for 40 minutes.
Stir together the sugar, flour and milk. Pour over melted butter in pan. Have fruit hot. Pour over this. Bake at 350° until done.
Mix the first 4 ingredients in large pan. Bring to full, rolling boil. Turn down heat; simmer for 8 minutes by the clock, stirring constantly. Remove from heat; stir in remaining ingredients. Pour into large, flat pan. Makes 5 pounds fudge.
Cook zucchini in water until tender; drain. Stir in butter, sour cream, soup and half of the croutons. Pour into casserole dish. Sprinkle remaining croutons on top. Bake at 350° for 30 minutes.