HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Score top of ham with diamond-shape and put 1 clove into each diamond. In saucepan over low heat mix bourbon, sherry and ginger. Heat through, do not boil. Turn off heat and pour half of mixture over ham, put into roasting pan and pop into oven. Cook at 400° first hour. Turn oven down to 350° for 1 hour, then turn oven to 250° for 2 hours, basting every 15 minutes (keep roaster cover on). To the ingredients remaining in saucepan, put whole jar of marmalade and bring to slow low heat. Remove cloves and throw away. Sprinkle brown sugar over the top of ham and carefully pour marmalade mixture over the ham trying to keep marmalade on top of ham (this is your glaze). Turn oven up to 350° for 1/2 hour. It's done!
Mix all ingredients together. Cook on high for 4 hours (in crock-pot) with lid on. Remove lid and cook for 4 more hours, stirring often. May need to turn it down to low when it is as thick as you like. Can use 8 ounces red hots candy instead of cinnamon.
Trim just the stems and tips from fresh green beans. Use a jar that the beans will stand up in. Put beans in saucepan with just enough water to half cover beans. (Don't use aluminum, it will darken beans.) Bring to a boil and simmer partly covered for 5 to 7 minutes. Beans should be hot through, but crunchy. Put beans in jar. Use cooking liquid to half fill jar. Add onion, sliced and separated into rings, 1/2 teaspoon salt and Tabasco. Fill jar to top with cider vinegar. Let stand overnight in refrigerator, then enjoy. Will keep 2 weeks.
Put drained spaghetti in big bowl. Chop all vegetables and add to spaghetti. Pour in bottle and package of salad dressing. Stir. Can sprinkle with Parmesan cheese.
Mix sauerkraut and sugar. Let stand 1 hour or 2. Mix other ingredients well and add to sauerkraut. Heat Wesson oil and vinegar. Pour over the sauerkraut mixture.
Drain pineapple, saving the juice. Add lemon juice to pineapple juice. In heavy saucepan, stir together cornstarch, sugar and salt. Gradually add pineapple juice. Mix until smooth. Place over medium heat and cook until mixture thickens and boils. Boil about 1 1/2 minutes. Remove from heat; add 6 drops of food coloring and vanilla. Let cool and refrigerate. Excellent on angel food cake.
Pat dough into large jelly roll pan. Bake for 12 minutes at 350°. Cool. Soften cream cheese and blend with sugar and vanilla. Spread over cooled dough. Arrange fresh or canned fruit on top.
Saute celery, onion and garlic in butter, using Dutch oven. Add chicken broth, rice, salt and pepper. Cover and cook over low heat for 40 minutes. Stir in carrots and cook additional 10 minutes. Serves 12.
Combine squash, onion and butter; cook. Drain and mash. Add remaining ingredients, reserving 1/2 cup cheese to sprinkle over top. Pour into buttered casserole dish. Bake at 375° until firm. Sprinkle cheese on top after casserole is done.
Place milk, rice, sugar mixture in a double boiler. Cook for 45 to 50 minutes or until rice gets soft.
Place bread in bottom of sprayed baking dish. Cook sausage. Layer bread, cheese, sausage and mushrooms. Mix eggs, milk, chillies and salt. Pour liquid over all and refrigerate overnight. Bake at 350° for 1 hour.
Using electric mixer, mix all ingredients until dough becomes heavy. Then knead by hand. Roll teaspoon of dough in small balls. Press with fork crisscross. Bake for 10 minutes at 350°.
Saute bacon and onions slowly until onions are soft; drain off fat. Combine bacon and onions with beans, mustard, pineapple, chili sauce and salt. Put into a casserole or bean pot (about 1 1/2-quart size). Cover and bake in a very slow oven, 275°, for 1 1/2 to 2 hours. Makes 6 servings.
Mix rice according to directions. Spread over bottom of 9 x 13-inch pan. Place chicken, skin side down, over rice. Mix soups in saucepan and heat. Pour soup mixture over chicken. Place in oven at 350°. Cook until chicken is done.
Mix all, except cornstarch and water; bring to a boil. Mix cornstarch and water; stir into mixture. Simmer 5 minutes. Good with ham or other meats.
Blend sugar and flour thoroughly. Add scalded milk gradually, stirring constantly to obtain a smooth paste. Add well beaten egg yolks and cook in a double boiler for 10 minutes, stirring occasionally. Add butter and vanilla. Mix well and pour into the pie shell. Add meringue and brown.
Mix all ingredients well. Pour into a jar; seal tightly. Store in a cool, dry place.
Put sugar, butter and milk in electric skillet. Heat to 280°. Bring to boil and boil for 5 minutes. Turn off heat. Add marshmallows, peanut butter and vanilla. Stir until well blended. Pour into 8-inch buttered pan.
Cream butter and sugar; add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 cups flour, 1/2 teaspoon salt and 1 teaspoon baking powder together; add sifted ingredients to creamed mixture and beat dredged berries in remaining flour. Fold into mixture gently. Pour mixture into 10-inch buttered and sugar coated Bundt pan. Bake in preheated 325° oven for 1 hour and 15 minutes.
Heat oven to 350°. Mix together corn bread mix, salt and baking powder. Beat in eggs, oil and corn; add onion, cheese and peppers. Pour into greased 9 x 9-inch pan. Bake 30 minutes or until toothpick inserted in center is clean.
Puree each fruit in its own juice. Combine the fruit purees in a container, refrigerate at least 2 hours. Serve over ice.
In a large bowl combine milk and juice, blend well. Beat egg whites and salt until stiff. Fold into cream mixture and pour into pie shell and chill.
Mix altogether and bring to a full rolling boil. Boil for 5 minutes. Skim off the jell. Put in clean, hot jelly jars. Pour melted wax over top and seal with lids.
*To Clarify Butter: Melt slowly over low heat 1/4 pound (1 stick) of butter in frying pan. As white foam and additives to butter (such as salt) rise to top, skim off top and dispose. What is remaining in pan is "clarified butter." The clear/clarified butter is less likely to burn and overbrown the fish before it is cooked through to the middle of the fillet.
In large saucepan, saute onion and pepper in a little oil. Add garlic powder, salt and pepper. When onion begins to brown, add sausage and hamburger. When hamburger and sausage are brown, add the can of crushed tomatoes. Cook on low heat for approximately 1 hour. After 1/2 hour, add sugar. Make sure mixture is bubbling; stir frequently. After hour has passed, add the tomato paste and 4 cans water; stir mixture together. Cook and stir at least 4 hours, or transfer to crock-pot and let simmer on low all night.
Mix gelatin with cream cheese and coconut. Roll into marble-size balls. Roll each ball in sugar.
Prepare a 9-inch graham cracker pie shell; chill. Combine milk, Hershey bar and marshmallows in pan over low heat. Stir frequently until chocolate and marshmallows are melted. Cool in refrigerator. Fold in 1 cup whipped cream. Spoon mixture into pie shell; chill until set. Frost with remaining whipped cream. Sprinkle chocolate sprinkles or shaved chocolate over top. Chill until ready to serve. Serves 8.
Beat eggs and sugar together. Add Eagle Brand milk and Carnation milk. Fill with homogenized milk and vanilla.
Cream butter; beat in marshmallows, salt and almond flavoring. Add powdered sugar gradually, mixing well after each addition. Turn out on hard surface sprinkled with powdered sugar and knead until smooth, working in extra powdered sugar if mixing becomes too sticky. Refrigerate for 1 hour.
Note: Brown the noodles and the almonds, then add the sesame seeds. Use a heavy pan for the best results.
Heat water, sugar and cornstarch in pan over medium heat until it boils. Boil for one minute stirring constantly. Remove from heat. Add Jello to cornstarch mixture. Let that cool to the side. Toss fruit with cornstarch mixture. Place in pie crust. Chill one hour. Serve with Cool Whip.
Mix sugar, cornstarch, salt, egg yolks and milk. Cook in double boiler until thick.	Add margarine and vanilla when you remove from stove. Pour	in baked pie shell; top with meringue.
Stir all together and pour into greased cast-iron frypan. Bake at 475° for 15 to 20 minutes.
Melt butter and add other ingredients; mix thoroughly. Mold into small shaped fingers. Bake 325 degrees for 20 minutes let cool, then roll in confectioner's sugar.
Beat eggs. Mix all ingredients except for eggs, in a shallow baking dish. Pour eggs over ingredients. Bake in 350° oven for 20 minutes.
Whip cream cheese and butter together. Stir in soup; dump in crabmeat. Heat in fondue pot or bake in oven; but it should be served hot.
Mix together all ingredients. Roll into meatballs and bake on cookie sheet for 10 to 15 minutes at 350°. Cool. Prepare gravy and pour over meatballs. Serve in crock-pot or other heated container.
Mix. Keep basting as broiling. Garnish with parsley. A salad and white wine complements this meal.
Dissolve instant coffee in water. Combine remaining ingredients in a large mixer bowl; add coffee. Blend well. Beat at medium speed of electric mixer for 2 minutes. Pour into a greased and floured 10-inch Bundt pan or tube pan. Bake at 350° for 50 to 55 minutes or until cake springs back when lightly pressed. Cool in pan for 15 minutes. Remove from pan and finish cooling on rack. Top with coffee glaze, if desired.
In a small saucepan, combine all ingredients. Cook over medium heat until cooked through. May serve hot or add cold to salads. Serves 4. Each serving contains 29 calories, 9 g protein, 0 g fat, 0 mg chol. and 42 mg sodium.
Mix the brown sugar, shortening and egg together. Cream well. If using melted chocolate, add it now. Add dry ingredients (sifted together) alternately with the milk. Add the vanilla. Drop by teaspoon on greased baking sheet. Bake 10 to 12 minutes at 375°. While cookies are warm, frost with powdered sugar icing.
Reconstitute orange juice with ginger ale. Pour over crushed ice. Serve with an orange slice and cherry on each swizzle stick.
Toss flour, salt and pepper with beef cubes. Add onions and mushrooms. Combine beef broth, ketchup and Worcestershire sauce. Pour over beef and vegetables; stir well. Cover and cook on very low heat for 2 to 2 1/2 hours. (May also be cooked in a crock-pot for 7 to 12 hours.) Before serving, turn up heat. Make smooth paste from wine or water and flour and add to meat. Stir well and let thicken. Serve over buttered noodles. Makes 8 to 10 servings.
Wash and dry eggplant; remove stems. Leave eggplant whole and unpeeled. Make a slit the length of each eggplant only to the center, not completely through the other side. In each slit, drizzle 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently press eggplant together and rub completely with olive oil. Rub an 11 x 7-inch baking dish with olive oil. Place eggplant in dish. Bake at 375° about 30 minutes or until tender. Makes 6 to 8 servings.
In heavy aluminum saucepan, mix dry ingredients. Add oil, water and food coloring. Cook 3 minutes or until mixture pulls away from sides of pan. (May add a few drops of oil of wintergreen, cloves or cinnamon to give a more pleasant aroma.) Knead slightly, almost immediately. Store in an airtight container. Has a pleasing texture.
Combine milk, flour, margarine and salt to make a white sauce. Turn to low heat and add grated cheese, stirring constantly. Cook until cheese has melted and sauce boils. Remove from heat. Alternate layers of macaroni and cheese sauce in nonstick baking dish and bake at 375° until mixture bubbles. Makes 6 servings. One cup equals 1 bread and 1 meat.
Drain and chop fruit. Dissolve gelatin in boiling water. Add frozen lemonade concentrate and stir until melted. Chill until slightly thickened. Blend in whipped topping and fold in fruit. Pour into 9 x 5-inch loaf pan. Freeze until firm (approximately 4 hours). Unmold and slice. Makes 12 servings.
Preheat oven. Prepare brownie mix as directed on package. Spoon batter into a foil-lined greased 13 x 9-inch baking pan. Bake as directed. Cool thoroughly.
Prepare pie. Mix softened butter, sugar and corn meal. Add eggs, one at a time, mixing well after each addition. Add pineapple and coconut and mix well. Spoon mixture into unbaked pie crust. Bake at 450° for 10 minutes. Reduce heat to 325° and bake 30 to 40 minutes until center is firm.
Combine chicken, cream of mushroom soup, milk and salt. Heat to boiling. Spread 3/4 cup potato chips on bottom of greased 1-quart casserole. Pour in mixture. Cover with remaining chips and sprinkle with cheese over top. Bake at 350° for 25 to 30 minutes. Makes 3 servings.
Saute onion and bell pepper until tender. Add soups, tomatoes and chicken to onions and bell pepper. Bake in long baking dish. Lay Doritos on bottom of dish. Add 1/2 mixture, grated cheese and add to top of this mixture a little chili powder. Repeat again and cover with foil. Bake in oven about 1 1/2 hours at 300°.
In a 2-quart saucepan, combine the water, sugar and cinnamon stick. Bring to a boil. Add the cherries. Partially cover and simmer over low heat for 35 to 40 minutes if the cherries are fresh or 10 minutes if they are canned. Remove the cinnamon stick.
Fry hamburger and drain grease. Add all other ingredients. Stir and bring to bubbling. Transfer to crock-pot. Cook 8 to 12 hours on low heat.
In a large bowl, combine sugar, cocoa, milk and butter. Microwave on High 2 minutes or until butter melts. Stir vigorously until blended. Stir in vanilla and nuts. Pour into buttered 8 x 8-inch dish. Refrigerate 1 hour or freeze 20 minutes. Cut into pieces.
Brown beef and drain fat. In large casserole dish combine baked beans, ground beef, hot dogs and remaining ingredients. Mix well. Cover. Heat in microwave or in oven at 350° until heated through. You may also add chili powder, barbecue sauce or any other type of spice.
Put all ingredients in food processor. Pulse several times to cut up oats. Store in tightly covered container. To prepare, put equal parts oatmeal mix and water or milk in microwavable dish. Cook on High for 1 1/2 minutes, stirring once. Add more milk or water to get desired consistency. Yields 1 serving.
Cut raw chicken breasts in cubes. Add peas and broccoli flowerets that have been blanched in boiling, salted water for 2 minutes; drain. Add about 1 cup cashew nuts. Stir all of these until they are coated with oil and are tender-crisp (about 3 minutes). Add a sauce of soy sauce, rice, wine and cornstarch. Blend all together and serve.
Chop onion, tomatoes and lettuce. Toss with 4 ounces grated cheese, 8 ounces dressing and hot sauce to taste. Crunch and add 1/2 medium bag of Doritos. Slice and add large avocado.
Beat sugar and shortening together. Add well beaten eggs. Dissolve ammonia in warm milk. Add lemon and stir in enough flour to make very stiff. Knead well; roll thin and cut as desired. Bake about 10 to 12 minutes in 350° oven.
Rinse beans. Place in large saucepot in cold water to cover. Soak 6 hours. Drain. In same pot, combine beans, ham hock, garlic, onion, rosemary and 8 cups of water. Bring to boil. Cover, reduce heat and simmer for 1 hour. Add remaining ingredients and simmer 1 more hour.
Cook broccoli; drain. Spoon rice into a 13 x 9-inch pan or casserole. Place broccoli over rice. Melt butter; pour 2 tablespoons over crumbs and set aside. In remaining butter, saute onion until soft. Add flour and salt and cook until bubbly. Stir in milk. Cook until thick. Add ham and heat. Pour over rice and broccoli. Put crumbs over top; heat.
Generously sprinkle ribs on both sides with seasoned salt. Stand several hours. Mix remaining ingredients in medium saucepan. Heat to boil, simmer, uncovered 30 minutes.
Put 2 cups fruit (ex. strawberries) in blender. Chop until pureed. Add 2 to 3 cups ice cubes. Blend until ice is slushy. Add sugar to taste. Blend again. Pour into tall glass. Tastes great! Be creative. Try peaches, pineapple, watermelon or even applesauce. Add a little vanilla ice cream with applesauce.
Dissolve jello in hot water. Spoon in sour cream and blend. Fold in pie filling. Then pour in mold. Refrigerate overnight.
Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press in pie pan. Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half the whipped topping. Spread over crust. Prepare pudding as directed on package using 3 1/2 cups milk. Pour over cream cheese layer. Chill several hours. Spread remaining topping over pudding. Garnish with grated chocolate or nuts.
Mix all ingredients together. Pour in greased pie pan and bake at 350° until brown.
Cook potatoes until tender; drain. Add remaining ingredients. Spoon mixture into a lightly greased 9 x 13-inch baking dish. Brush top of mixture with melted butter. Bake immediately or cover and refrigerate. If refrigerated, let stand at room temperature 30 minutes before baking. Bake at 350°, uncovered, for 30 minutes.
Place a large skillet over medium heat (preheat skillet). Mix all ingredients. Turn into an 8-inch ring mold. Sprinkle with cinnamon-sugar. Cover and bake for 20 to 30 minutes. After 15 minutes, slip lid off a little to let steam escape.
In large skillet, brown meat and onion; drain. Stir in water, pepper, tomato sauce and paste; simmer 15 minutes. Remove from heat; stir in vegetables and 1 1/2 cups of cheese. Spoon into 2-quart greased casserole dish. Separate each biscuit into 2 layers. Place near outer edge, overlapping slightly. Sprinkle remaining cheese in center. Brush biscuits with butter; sprinkle with oregano. Bake at 350° for 20 to 25 minutes or until biscuits are lightly brown.
In skillet, heat oil over medium. Saute onion until tender. Remove and set aside. Brown beef and pork together. Drain. Combine onion, meat, potatoes and seasonings. Line pie plate with pastry. Fill with meat mixture. Top with crust. Seal and flute edges. Make slits on top crust. Brush with egg and bake in 375° oven 30 to 35 minutes or until golden brown.
Cream Psalms 55:21. Gradually add Jeremiah 6:20. Cream together until fluffy. Add Jeremiah 17:11 and beat thoroughly. Sift dry ingredients together 3 times and add alternately with Lamentations 4:7. Add flavoring. Bake 25 minutes at 350° in greased pan. Makes 2 (9-inch) layers.
Cook beans and broccoli together about 8 minutes. Drain. Stir together with next 4 ingredients. Pour in casserole dish. Mix melted margarine with approximately 3 cups Rice Krispies. Sprinkle over top. Bake 1/2 hour at 350°. (May need to cover part of time.)
Boil water; add jello to dissolve. Add lemon juice. Refrigerate to cool. Chill milk. Blend cheese and sugar until creamy. Add vanilla. Pour milk in bowl. Whip until bubbled up, slightly thick. Fold into jello and cheese mixture. Chill until set (preferably overnight).
Fry onions and hamburg. Mix cream cheese and taco seasoning; spread in deep dish. Pour picante sauce on top, then layer lettuce, tomato, hamburg, onions, scallions and cheese. Add tortilla chips.
Mix well, combine with mashed potatoes. Put in 2 quart casserole. Sprinkle paprika on top. Bake 45 minutes in 350° oven. Serves 6 to 8.
Mix all dry ingredients. Mix all wet ingredients, now mix together. Add nuts and raisins. Pour into two 8 or 9-inch round pans, that have been oiled and floured. Bake at 350° for 30 minutes or until toothpick inserted comes out clean.
Brown ground beef in skillet; pour off grease. Boil macaroni in separate pan while cooking ground beef. Lower heat on ground beef to low. Add milk and cheese. Cover pan to allow cheese to melt. When macaroni is done to your preference, add to ground beef and cheese. Stir together so cheese coats everything.
Preheat oven to 450°. Dissolve yeast, sugar and salt in water. Blend in flour. Knead 15 to 18 times. Let rest 10 minutes. Cut into 4 to 6 pieces and shape into pretzels. Place onto foil-lined cookie sheet and brush with egg. Sprinkle with salt. Bake at 450° for 12 to 15 minutes.
Mix Kool-Aid, pineapple juice, sherbet and ginger ale in pitcher or punch bowl. Serve with ice.
Sift flour, baking soda, salt, baking powder and cinnamon onto waxed paper. Combine eggs, oil, sugar, zucchini and vanilla in large mixing bowl; beat until well mixed. Stir in the flour mixture until smooth. Stir in raisins and nuts. Pour mixture into greased 13 x 9-inch pan. Bake at 350° for approximately 50 minutes.
Preheat oven to 350°. Melt white chocolate in a double boiler over hot water or in microwave. Pour melted chocolate into large bowl, and cream together with butter and sugar using an electric mixer. Add remaining ingredients. Pour into two greased and floured 9-inch cake pans. Bake at 350° for 30 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes then remove from pans and cool on a wire rack. Cool completely before frosting.
Mix together cream cheese, beans and taco seasoning. Top with cheese. Bake at 350° until cheese melts. Eat with chips (tortilla).
Grease 2-quart casserole dish with butter. Mix all other ingredients together with spoon. Pour into casserole, dot with butter. Bake at 325° for 45 minutes.
Cream butter and sugar, then add eggs and mix well. Add flour, nuts and drained cherries. Pour into 2 ungreased 9 x 5 loaf pans. Bake at 350° for 1 hour and 25 minutes.
Place onion and butter in baking dish. Cover with wax paper; microwave on High 1 to 1 1/2 minutes or until onion is tender. Stir in remaining ingredients except cracker crumbs. Cover with wax paper. Microwave on High 10 to 12 minutes or until cheese melts and potatoes are tender, stirring 3 to 4 times during cooking. Sprinkle with cracker crumbs and microwave 2 minutes or until thoroughly heated.
Dissolve 2 tablespoons of yeast in 1/2 cup very warm water (not hot). Set aside.
Combine first six ingredients and beat until smooth with mixer. Spread onto 12-inch platter. Spread chili sauce over cream cheese, leaving a border of cheese mixture (looks like a pizza). Sprinkle crab meat on top. Dip with crackers.
Combine rice and French dressing; cool to room temperature. Mix mayonnaise, onion and seasonings. Place celery and peas in large mixing bowl; pour in mayonnaise mixture. Add rice mixture, toss lightly with fork. Chill salad well. Drain and chill shrimp. Add shrimp to salad just before serving. Turn salad into lettuce lined bowl. Garnish with tomato wedges. Makes 8 servings.
Cook broccoli until slightly tender; drain. Mix all ingredients together; season with salt, pepper and onion. Pour into 2-quart casserole. Bake at 350° for 30 minutes.
Combine pudding mix, milk, pumpkin and spices. Mix for 1 minute at low speed. Pour into 9-inch prebaked shell and chill. Serve with lite Cool Whip.
Combine zucchini and water. Boil 6 minutes. Add lemon juice, sugar and pineapple. Boil 6 minutes. Add the gelatin and boil 6 minutes more. Fill jam jars. Leave 1/2-inch room for expansion. Freeze jam. After opening jar, jam needs to be refrigerated.
Mix all ingredients together except for both soups. Shape into meatballs size of your choice. Cook until brown on all sides. Use the drippings for the gravy and add both of the soups.
Slice croissants in half. Mix butter, mustard, poppy seed and onion together and spread on croissants. Top with 2 1/2 ounces ham and a slice of cheese. Put together; cover with foil and warm in 325° oven for 25 to 30 minutes. Makes 12 servings.
Mix mustard and flour. Pound into the steak. It takes punishment and rewards you with tenderness! Season with salt and pepper. Brown on both sides in a little cooking oil. Place in a small roaster. Pour over it the remaining ingredients, which have been mixed together. Cover and bake in a 325° oven for about 1 1/2 hours or until tender. Serves 6.
Mix together the Jell-O and cherries. Let set until firm. Beat Dream Whip, cream, sugar and vanilla together and top Jell-O mixture. Sprinkle with chopped walnuts.
In 9 x 13-inch glass pan, layer frozen hash browns to cover bottom; salt and pepper. Mix remaining ingredients and pour over potatoes. Top with fried onion rings. Bake for 1 hour at 350°.