HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Place ham fat side up on rack in open roasting pan; sprinkle with ground cloves. Bake tenderized ham about 25 minutes to the pound. If it is the ready to eat variety, bake only 10 to 12 minutes to the pound. Thirty minutes before baking time is up, baste the ham every 5 to 10 minutes with desired glaze. Serves 10.
Combine first 3 ingredients in saucepan. Heat until very warm (120°). Combine 2 cups flour and next 3 ingredients in a large bowl; stir well. Gradually add milk mixture to flour mixture, stirring well. Add egg. Beat medium speed until smooth. Gradually stir in enough flour to make a slightly stiff dough.
Gently pull off 8 large cabbage leaves from the head. Simmer in 1-inch boiling water, covered, for 5 minutes. Drain and lay out for filling.
Dissolve jello in water. Stir in remaining ingredients and pour into a 1-quart bowl. Chill until firm. Makes 8 servings.
In a saucepan, bring 1 c. apple cider or juice to a boil; add jell-o and stir until dissolved. Stir in remaining cider or juice; chill until partially set. Fold in apple, celery and pecans. Pour into a 3 c. mold or spoon into 6 individual molds. Chill until firm. Unmold salad on lettuce-lined plates. Serve with mayonnaise or salad dressing.
Melt cheese (chopped in small pieces), milk and pimento (which should be mashed fine before adding) over low heat, stirring all the time. As soon as cheese melts, remove from heat. Cool and add enough mayonnaise to spread easily.
Chop onion fine. Shred cheese. Mix onion and cheese together. Add mayo and Lea & Perrins until spreadable. Spread on bread. Broil 1 to 2 minutes, until golden brown. These cook easy and quick so keep an eye on them.
Cream sugar and shortening. Mix in eggs and seasonings. Mix in oats and nuts. Stir in flour. Bake at 350°.
Boil the shrimp, dried mushrooms and konbu in water for about 1/2 hour. Add vegetables and simmer until tender. Add about 2 heaping tablespoons miso paste. Garnish with tofu and green onions or other optional ingredients.
Brown meat; drain. Add onion; cook until tender. Stir in tomato paste, water and seasonings; simmer 5 minutes. Saute green pepper in margarine; add cream cheese and milk, stirring until cream cheese melts. Stir in Parmesan cheese, salt and noodles. In a 6 x 10-inch baking dish, arrange alternate crosswise rows of meat and noodles. Bake at 350° for 20 minutes. Makes 6 to 8 servings.
Combine sour cream, sugar, butter and salt in saucepan; heat until butter melts. Cool to 105° to 115°. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in sour cream mixture and eggs. Gradually stir in flour. Dough will be soft. Cover dough tightly and chill at least 8 hours. Divide dough into 4 equal portions. Turn each portion onto a heavily floured surface and knead 4 or 5 times. Roll each portion into a 12 x 8-inch rectangle; spread with filling, leaving a 1/2-inch margin around edges. Carefully roll up dough jelly roll fashion, starting at long side. Pinch the seam and ends to seal. Carefully place loaves, seam side down, on greased baking sheets. Make 6 equally spaced X-shaped cuts across top of each loaf. Cover and let rise in warm place (85°), free from drafts, about 1 hour or until doubled in bulk. Bake at 375° for 15 to 20 minutes. Spread loaves with glaze while warm. Yields four 12-inch loaves.
Combine all ingredients in a large bowl. Stir well and chill several hours. Serves 8.
Mix dressing, sugar and vinegar in a large bowl. Add remaining ingredients; mix lightly. Refrigerate 1 hour before serving. Serves: 8.
Fill powdered sugar box with cake flour; adding small amounts at a time to mixture. Add eggs one at a time, beating well after each egg. Flavor to taste. Bake at 350° for 1 hour.
Pat chicken parts dry. Season with salt and pepper. Brown chicken in heavy Dutch oven with 1 teaspoon canola oil over medium-high heat for about 6 to 8 minutes, turning once. Add chicken broth and bring to a boil. Reduce heat, cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken. Debone and cut into bite size pieces. Spoon fat off broth. Return broth to simmer. Add onion, carrots, celery and thyme. Simmer until vegetables are softened, about 8 minutes. (Can be prepared one day ahead, but be sure to store broth and meat separately in fridge.) Stir in noodles, parsley and chicken. Simmer until noodles are tender, about 5 minutes. If using rice, simmer until rice is done. Season soup to taste with salt and pepper.
Heat oven to 400°. Lightly grease a 10-inch pie plate. Sprinkle first 4 ingredients in pie plate. Beat remaining ingredients until smooth (15 seconds in blender on high or 1 minute with hand mixer). Pour over other ingredients. Bake until golden brown and knife inserted in center comes out clean (about 35 minutes). Let stand 5 minutes and garnish with tomato and zucchini slices.
Mix flour, salt and pepper. Sprinkle one side of beef steak with half of the flour mixture; pound in. Turn beef and pound in remaining flour mixture. Cut beef into 6 serving pieces. Heat oil in 10-inch skillet until hot. Cook beef in oil over medium heat, turning once, until brown, about 10 minutes. Add onion. Mix remaining ingredients except water and mushrooms; stir in water and mushrooms. Pour over beef. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour. Makes 6 servings; 180 calories per serving.
Boil, cool and chop chicken into small portions. Mix cream of celery soup in with chopped chicken. Place in casserole dish. Pour cream of mushroom soup over this, spreading evenly. Simmer on stove the butter and chicken broth; let cool. Stir in Pepperidge Farm stuffing. Spread over chicken and soup. Bake at 350° for 30 minutes.
Add lemon juice to Eagle Brand milk in a medium bowl. Fold in remaining ingredients and pour into baked pie crust. So good and easy.
In a large baking dish, put one layer of meat, then a layer of potatoes. Last layer is onions. After mixing all the soups together with only enough water to wash each can, pour soup mixture over your layers of ingredients. Bake at 350° for about an hour or until meat is brown and potatoes are tender.
Crush Oreos and set aside. Make pudding with milk and set aside. Cream butter, sugar and cream cheese. Add to pudding. Fold in Cool Whip. Layer pudding and Oreo's, ending with Oreo's.
Cook seasonings in butter and add seafood. Cook about 10 minutes. Add soups. Cut up cheese in cubes and add to mixture. Cook until cheese melts. Boil noodles and drain. Mix noodles and sauce just before serving. Serve hot.
In a large saucepan, cook green pepper, onion and garlic in olive oil until tender, but not brown. Add undrained tomatoes, tomato sauce, wine, parsley, salt, oregano, basil and pepper; bring to boiling. Reduce heat, cover and simmer for 20 minutes.
Cream shortening and margarine. Add sugar and beat. Add egg yolks and beat. Add other ingredients except egg whites and beat. Fold in egg whites. Bake at 350° for 25 minutes.
Mix and place in hollowed bread bowl wrapped in foil or casserole. Bake at 375° for 1 1/4 to 1 1/2 hours.
Mix all ingredients in bowl. Cover and let stand at room temperature for 3 hours before using. Mix into hot cooked spaghetti and serve. It cools quickly so be ready to eat as soon as served. Especially nice with garden home grown tomatoes.
Mix cream cheese, powdered sugar, half and half, vanilla and peanut butter together until smooth. In a small glass bowl, whip heavy cream until stiff. Add the whipped cream to peanut butter mixture and fold in. Spoon into graham cracker crust. Refrigerate 1 hour or until served.
Preheat the oven to 350°. Grease a 12-cup Bundt pan. In a large mixing bowl, mix the cake mix, oil, water and eggs together with an electric mixer on low speed until the ingredients are well distributed, about 1 minute. Scrape the bottom of the bowl with a spatula and beat for 2 minutes, still on low speed. Add the container of frosting and continue beating on low speed for about 2 minutes. Pour the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Let the cake cool in the pan. Invert the cooled cake onto a plate and allow it to cool thoroughly before slicing. No frosting is needed, it's already in the cake.
Beat the egg slightly in a bowl. Add the sugar, peanut butter and vanilla and beat together until smooth. Drop by teaspoon on a greased cookie sheet. Bake in a slow oven at 325° for 20 minutes or until nicely brown. Makes about 40 cookies.
Peel 1/2 inch strip around the center of each potato and immediately place potatoes in a medium saucepan of cold water. Cover with water and bring to a boil until potatoes are easily pierced by a fork but firm, about 20 minutes; drain. Cover to keep warm. Place the butter in a microwave safe bowl and heat on HIGH until melted, 5-10 seconds. Stir in parsley and chives. Pour this mixture over the potatoes and toss to coat. Pour into serving bowl, garnish and serve immediately. For variety, can be sprinkled with chopped cooked bacon or finely minced green onions.
Heat oven to 400°. Melt butter in a casserole dish. Next mix flour, sugar and milk together. Pour into dish with margarine. Add chopped fruit. Bake at 400° for 20 minutes. Reduce heat to 350° and bake 20 more minutes. Sprinkle with sugar and serve hot with ice cream.
Beat sugar, oil and eggs until well blended. In another bowl, sift flour with salt, baking soda, baking powder and cinnamon. Add this to first mixture and blend well, then add the jars of baby food. Fill two greased and floured loaf pans, each 2/3 full. Bake at 325° for 45 minutes.
Heat oil 2 minutes in deep microwave dish; stir in onion. Cook 4 minutes. Stir in rice; cook 4 minutes. Stir in chicken broth; cook 9 minutes. Cook after stirring 9 minutes more. Let stand 5 minutes. If rice is not completely absorbed, cook 5 minutes more. Add cheese.
Chill pineapple juice and 7-Up. Pour additional 7-Up into 2 ice cube trays, placing a maraschino cherry in each cube. Freeze. At serving time, combine pineapple juice and concentrated orange juice in punch bowl. Add peppermint extract for a little added snap, if desired. Slowly pour in chilled 7-Up. Add decorated 7-Up "ice" cubes. Makes about 30 servings.
Combine eggs, 8 egg yolks, 1 cup sugar, lemon rind, and lemon juice in a medium bowl; beat at high speed of an electric mixer until thick and lemon colored. Transfer egg mixture to top of double boiler. Cook over simmering water, stirring constantly with wire whisk, 10 to 15 minutes or until egg mixture is thickened.
Mix together oleo and sugar; do not cream. Mix in flour. Pat in crust. Bake at 375° for 12 to 15 minutes.
Mix sugar in milk in top of 2-quart double boiler. Heat about to boiling point. Stir eggs in. Cook until mixture coats a spoon. Do not boil.
Grate cheeses. Mix with other ingredients. Slice French loaf lengthwise. Spread mixture on bread, covering to edges. Place on cookie sheet under broiler until bubbly. Slice into 1 1/2-inch pieces to serve.
Cream butter and sugar. Add beaten egg yolks. Sift flour, baking powder and salt slowly into mixture. Add milk and vanilla; beat well. Beat egg whites until stiff; fold into mixture. Bake in medium oven.
Cut muffins into fourths. Mix all ingredients and spread each muffin piece with a generous dollop of cheese mixture. Broil until bubbly.
Mix together in mixer; dough will be stiff. Press in greased 9 x 13-inch pan, then add topping.
Brown meat and garlic in skillet. Drain fat. In mixing bowl, blend next 4 ingredients; stir in meat. Prepare manicotti noodles according to package directions. Fill each noodle with cheese and meat mixture and place in greased baking dish. Sprinkle with any remaining filling and cover with spaghetti sauce. Sprinkle with oregano and Parmesan cheese and cover pan with foil. Bake in a 325° oven for 15 minutes. Remove foil and bake 10 minutes more. Serve 4 to 6.
Combine berries, sugar and lemon juice in a 6-quart aluminum cooker. Place over medium heat until sugar dissolves. Cook for 15 minutes on high or at a temperature at which preserves can't be stirred down. Cool and ladle into jars. Preserves freeze well, too.
Melt butter in saucepan. Slowly stir in flour until smooth. Add milk a little at a time until blended. Cook over low heat, stirring until thickened. Add peas, tuna, salt and pepper, stirring slightly	until mixed. Serve over hot buttered toast. Serves 4.
Combine all ingredients together. Bake at 360° until brown, or for about 25 minutes.
In large kettle, combine potatoes, water, onion, celery, carrots, parsley flakes and bouillon. Mix well. Cover and simmer 15 to 20 minutes or until vegetables are tender. Meanwhile, gradually add milk to flour, mixing until well blended. Add milk mixture to vegetables and cook until thickened. Add cubed Velveeta. Stir until melted. Serve and enjoy. Serves 6 to 8.
Combine oats, wheat germ, oat bran, sunflower seeds, soy nuts, almonds, cinnamon and nutmeg in an ungreased 13 x 9-inch pan. Combine honey, margarine and vanilla. Stir into dry ingredients. Bake at 300° for 30 to 45 minutes until nicely, lightly browned. Stir every 12 to 15 minutes.
Mix sugar, cocoa and salt. Add eggs, vanilla and milk. Then add butter. Bake in a 350° oven until done.
Mix by hand all ingredients. Drop with spoon in sifted confectioners sugar. Roll in sugar, then place on cookie sheet. Bake 8 to 10 minutes. Let cool.
Mix vegetables, eggs and tuna together. Chill. Fold in shoestring potatoes at the last minute.
Combine all ingredients. Dip shrimp and fry until golden brown (at 375°).
Beat egg yolks, then add sugar and mix. Add milk. Beat egg whites until stiff; fold in egg whites and fruit to first mixture. Place in churn. Place ice in churn. Add salt on ice and churn until stiff. Cover top of churn and let it set for approximately 30 minutes.
Place in this order in mixing bowl. Beat at medium speed for 3 minutes. (Batter will climb beaters, just push it down with a rubber spatula.) Turn into well-greased 9 x 5 x 3-inch pan. Let rise in warm place for 30 minutes. Bake at 350° for 30 to 35 minutes. Remove from pan immediately. Makes one loaf.
Dissolve yeast in water; mix together in a large bowl with all other ingredients. To cook, spoon batter into well-greased muffin tins and bake immediately at 425° for 20 minutes. This batter will keep for several days stored in refrigerator. You do not have to wait for them to rise. Yields 24 rolls.
Mix all but the last two ingredients. Add 1/2 can chicken broth (or water). Put into a 2-quart casserole. Top with corn flakes and margarine. Bake, covered, at 350° for 35 minutes, then uncovered for 10 more minutes.
Crumble and brown hamburger; drain. Layer noodles, hamburger, cottage cheese and sauce. Repeat for 2nd layer. Finish with Mozzarella and Cheddar cheese on top. Pour 1 cup water around edge. Cover tightly with foil. Bake 1 hour and 15 minutes at 350°. Uncover and bake 10 minutes more.
Combine flour, cinnamon, baking soda and salt. Set aside. Combine oil, eggs and sugar in a large bowl. Mix well with mixer. Gradually add dry ingredients into creamed mixture, stirring until all ingredients are moistened. Stir in strawberries and chopped pecans (optional). Spoon mixture into 2 greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 350° for 30 to 35 minutes or until toothpick comes out clean. Cool bread for 10 minutes, then remove from loaf pans.
Place cubed white bread in 9 x 13-inch pan; layer cheese and ham on bread. Place broccoli flowerets on ham and cheese. Beat eggs and milk, onion, salt and mustard; mix well and pour over bread, ham, cheese and broccoli. Cover and refrigerate overnight. Bake 1 hour. Let stand 10 minutes then serve.
Combine cider and cinnamon stick in a saucepan. Bring to a boil. Simmer 15 minutes. Add jello and stir until dissolved. Serve very hot. Can be cooled and reheated. Makes 2 quarts.
Bake in slow oven at 350° for 35 minutes in a 9 x 13-inch pan.
Boil squash in salted water; drain and mash with potato masher. Add grated cheese (save some to sprinkle on top). Add milk and egg that have been beaten together and crushed crackers. Pour in shallow dish; sprinkle with salt and pepper to taste. Sprinkle on reserved cheese. Bake at 350° for 15 minutes or until lightly browned.
Dip boneless chicken breast in milk, then in Italian bread crumbs. Brown chicken lightly in oil, then drain off excess oil. Mix tomato soup and Italian seasonings (to taste) in a separate bowl. Pour soup mixture over chicken and lower heat to simmer 45 minutes to an hour. Put a small amount of shredded mozzarella cheese over chicken to melt just before serving.
Boil chicken until done. (Boneless is best.) Pour half of stuffing into a 13x9 inch pan. Drizzle half of butter over stuffing. Tear chicken into pieces and layer over stuffing. In a separate bowl, combine soups (not diluted). Mix well and pour over chicken. Add remaining stuffing mix. Drizzle remaining butter over top. Bake at 350° until it bubbles.
Mix all ingredients and place in deep casserole dish. Cover with grated Cheddar cheese, then bake at 350° for 1 hour.
Place all ingredients in a crock-pot and turn to high. Cook most of the day, then the last hour or two remove the lid of the crock-pot and cook to desired consistency. If keeping for later or winter use, place in jars and seal, then process in hot water bath for ten minutes. When the jars are cold remove the rings and store in cool dry place.
Drain oranges and prepare Dream Whip; set aside. Mix jello and water; add orange sherbet and mix until melted. Add oranges and pineapple and fold in Dream Whip. Pour into 13 x 9-inch pan. Chill two to three hours.
Brown beef, onion and bell pepper. Drain off fat. Add remaining ingredients and mix well. Place in casserole dish and bake for 30 minutes at 350°.
Place chicken in a large pot; cover well with water. Boil until chicken slips from bone easily. Tear into small pieces. Mix flour, salt and pepper in a bowl; add milk and stir until smooth. Replace chicken in pot; add oil, bring to a boil and then spoon in the dip batter into the water. Boil for 2 1/2 to 3 minutes or until done. Remove from heat.
Melt chips in microwave or double boiler. Pour over noodles and nuts. Drop by teaspoon on waxed paper. Let cool until hard.
Mash squash. Add all other ingredients. Mix well. Pour into baking dish. Bake at 375° for 45 minutes.
Heat oven to 350°. Grease an 8-inch round pan. In medium size bowl with fork, stir together flour, granulated sugar, cocoa, soda and salt. Add water, oil, vinegar and vanilla; blend well. Pour cake batter into greased pan. Bake cake 30 to 35 minutes or until center of cake springs back when gently pressed. Cool in pan on wire rack for 10 minutes. Turn cake out onto cake plate and sprinkle with confectioners sugar. Serves 8.
Mix sugar and oil. Add eggs. Add remaining ingredients. Bake in a 13 x 9 x 2-inch greased and floured pan at 350° for 50 minutes. Requires no icing.
Mix flour, eggs, water and salt; knead well. Don't let dough get dry. Roll out 1/2-inch thick on a lightly floured board. Cut into 3-inch squares. Mix remaining ingredients together. Place a heaping teaspoonful of filling on each square. Moisten edges lightly with water; fold over diagonally to form triangles. Press edges firmly together with fingers or fork. Let dry. Kreplach can be frozen at this point. To serve, boil in lightly salted water for about 20 minutes; drain.
Mix all this together with mixer. Then add 2 cups Cool Whip and mix again. Pour into graham cracker crust.
Beat egg yolks until light. Add sugar gradually. Add vanilla and flour. Sift flour before measuring. Beat egg whites and fold into batter.
Mix together onion, green chiles, mushroom soup, chicken soup and milk or chicken broth. Mix together in pan. Layer a large casserole or 2 small ones: quartered corn tortillas, chicken, liquid mixture, cheese (end with cheese on top). Refrigerate for 24 hours. Bake at 325° for 1 hour, uncovered. May be frozen before cooking. Allow longer baking time. Serves 8 to 10.
Mix all ingredients together. Roll into small balls. Flatten with floured fork on the cookie sheet. Bake at 350° for 8 to 10 minutes. Don't overbake. Remove at once from pan when done.
Heat oven to 375°. Grease and flour loaf pan. Stir all ingredients except cranberries and nuts in pan until moistened, then beat for 1 minute. Stir in cranberries and nuts. Bake until toothpick inserted in center comes out clean, 50 to 55 minutes. Cool. Remove from pan and drizzle with glaze consisting of 1/2 cup powdered sugar and 3 teaspoons of orange juice mixed. Makes 1 loaf.
Heat 3 tablespoons oil in large pan. Sear round steak (cut into 1/2-inch cubes) until lightly browned. Add 1 tablespoon oil, garlic and onion. Cook until wilted. Add oregano, chili powder, cumin and red pepper. Mix well. Add broth, tomatoes, paste, sugar and salt. Mix. Simmer 2 1/2 to 3 hours until meat is very tender. Serve over egg noodles.
Bake cake as directed in 13 x 9 pan. When cool, punch holes in the cake (can use a straw for this). Top with crushed pineapple.
Grease and flour 2 round pans (9 x 1 1/2-inch). Beat all ingredients except carrots, pecans and frosting in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in carrots and pecans. Pour into pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean; cool 10 minutes. Remove from pans; cool layers completely.
Mix together until crumbly the oleo, cake mix and one egg. Press into 9 x 13-inch pan. Cream until fluffy the cream cheese, powdered sugar and vanilla. Bake at 325° for 45 minutes until golden brown and cut into squares.
Combine sugar, flour and cinnamon. Combine sliced apples with sugar mixture. Put into pie shell. Dot with butter. Cover with top crust to seal the crust together. Cut slits (about 4) in top. Bake at 400 degrees for 30-40 minutes or until apples are tender and crust is golden brown.
Mix all dry ingredients together. Mix in eggs, oil and vanilla. Mix well. Add apples,	raisins, carrots and nuts. Mix well. Bake at 350° for 20 to 30 minutes in paper muffin cups.
In a large kettle, cook meat until it loses red color. Add remaining ingredients. Bring to a boil and simmer 1 hour, uncovered.
Mix together first 4 ingredients and bring to a boil. Turn on low and cook for five minutes, stirring occasionally. Remove from heat. Add vanilla, butter and nuts. Beat until starts to thicken. Pour into buttered pan.
Mix all ingredients thoroughly, using your hands until everything is well mixed and a dark brown color. Pinch off little balls of the mixture, about the size of a cherry, and roll in additional confectioners sugar. This will make about 3 dozen. Keep tightly covered.
Mix first 4 ingredients and bring to a boil. Remove and let cool. Mix 3 cups sugar, eggs, Wilson milk and vanilla. Add cooled chocolate to this and mix. Pour into ice cream freezer. Fill with milk.
Cut steak into serving pieces. Dredge steak in flour. Saute in oil or butter in saucepan. Saute peppers and onion. Brown flour in pan and put meat and vegetables back in pan. Add chicken stock or other liquids. Simmer 1 1/2 hours. Serves 4.
Beat zucchini, soda, sugar and shortening until creamy. Add eggs, flour, spices and nuts; mix well. Drop by spoon onto cookie sheet. Bake at 375° for 12 to 15 minutes.
Coarsely chop cabbage and carrot. Combine remaining ingredients. Stir into the cabbage mixture. Chill until serving. Yields 6 servings.
Sift flour, baking powder and salt together. Add sugar. Stir in milk (just enough to remove lumps). Melt butter in 9 x 9-inch glass baking dish. Pour batter into dish. Spoon fruit into center of butter. Do not stir. Bake at 350° until cobbler is risen and lightly browned.
Line an 8 or 9-inch square pan with foil. Butter foil and set aside. In a heavy saucepan, melt chocolate chips with sweetened condensed milk and salt. Remove from heat. Stir in nuts and vanilla. Spread evenly in prepared pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off foil and cut into squares. Store covered in refrigerator. Yields about 2 pounds.
Mix together and line bottom of pan. Grease a 9 or 10-inch spring mold pan or angel food tube pan.