HumbleIntelligence/food-ner-1-Million huggingface dataset:
Score ham. Put 1/3 of the apple juice in roaster pan with ham on the lower rack in a 325° oven for 1 hour. Make a glaze with remainder of the ingredients and baste ham. Bake 1 hour longer.
Mix all of the ingredients together. Heat for 15 to 20 minutes in preheated 350° oven until warm and cheese melts.
Combine flour, oats, baking powder, salt and sugar. Using pastry blender, cut butter into dry ingredients. Add vanilla, egg and milk, just enough milk for dough to be slightly tacky. Place dough on cookie sheet; shape in a circle 1/2-inch thick. Cut dough into 6 to 8 pie slices and slightly separate. Bake at 350° for 12 to 18 minutes, until golden brown.
Melt butter in large pan, 9 x 13-inch. Put each of the ingredients in layers in order listed. Pour the condensed milk over the top. Bake at 325° for about 20 minutes. Cut in bars when cool.
Mix all ingredients together and bake in an oblong Pyrex dish. May be doubled to use in a 9 x 13-inch dish. Bake at 350° for 50 minutes.
After stewing chicken, save broth. Remove meat from the bones, cut into small pieces and divide into two portions. Put one portion of the chicken into a 9 x 13-inch baking pan. Dilute 1 can cream of chicken soup with half of the broth and pour over chicken. Cover with 2 cups of the dry dressing mix. Put another layer of chicken in the pan and add the can of cream of mushroom soup diluted with broth. Cover with remaining dressing mix and bake about 45 minutes at 350°. Serves 12 to 14.
Beat egg until stiff. Put remaining ingredients in blender, add egg and blend on high for 30 seconds until well blended and stiff.
Grease a 13 x 9-inch baking pan. In a quart saucepan, stir corn syrup	and margarine over low heat until melted. In large bowl, combine toasted rice cereal and remaining ingredients. Pour syrup mixture over cereal mixture and toss to cover well. Firmly press mixture into pan. Cover and refrigerate overnight and cut into bars.	Makes 32 bars.
Mix all and pour in unbaked pie crust. Garnish with miniature marshmallows, if desired.
In a large bowl stir the buttermilk into the pudding mix. Fold in the Cool Whip then the mandarin oranges. Refrigerate to chill. Fold in the crushed cookies just before serving.
Preheat oven to 375°. Oil a 9-inch cake or tube pan. In a mixing bowl, beat together egg yolks, sugar and shortening. Sift together flour, baking powder and salt. With a wooden spoon, stir the dry ingredients into egg mixture along with the unbeaten egg whites just until well mixed. Stir in milk and vanilla. Fold in raspberries. Pour into prepared pan and bake until the center springs back to the light touch, about 30 to 40 minutes. Serve warm.
Cream butter and sugar until smooth, then add 1 egg at a time while mixing. Add vanilla, then cream and flour, alternating. Place in large Bundt pan in a cold oven. Bake at 325° for 1 hour without opening oven.
Chop onions, cabbage, tomatoes and sweet peppers. Sprinkle with 1/2 cup salt and let stand overnight. Rinse and drain well. Combine remaining ingredients except hot pepper and pour over finely chopped vegetables. Add hot pepper and bring to the boil; simmer 3 minutes. Pour in hot sterilized jars and seal right away.
Cook beans and add water chestnuts; heat through. Cook onion in margarine until tender but not brown. Add remaining ingredients and dash of pepper. Heat through. Drain beans and top with sauce.
Brown meat; drain fat. Add garlic, basil, salt, tomatoes and tomato paste. Simmer, uncovered, for 30 minutes. Cook noodles and drain. Beat eggs. Add Parmesan, parsley and pepper. Add to simmering meat sauce.
Combine marshmallows and pineapple juice over low heat. Add strawberry gelatin. Stir until dissolved. Remove from heat and cool slightly. Add cottage cheese, pineapple and pecans. Fold in Cool Whip. Pour in shallow pan or dish. Chill until firm.
Cut a small potato in half, then draw a simple shape, such as a star or tree on the flat surface. Trim potato outside the shape so that the design is in relief, about 3/8 inch (resembling a rubber stamp). Make the ink by pouring small quantities of finger paints in shallow dishes.
Grease a 10-inch pie pan or casserole dish. Brown hamburger and onion; drain. Stir in taco seasoning. Spread in pan and cover with cheese. Beat milk, eggs and Bisquick until smooth. Pour over beef mixture. Bake at 350° for 25 minutes. Top with lettuce, tomatoes and sour cream.
Cook broccoli in salted water and drain. Mix all other ingredients together except dressing mix and 1/2 of the butter. Pour into buttered baking dish.
Boil chicken in unsalted water; debone. Line bottom of greased casserole dish with chicken. Mix sour cream and soups together and spread over chicken. Melt margarine in 1 cup of hot broth and mix with stuffing mix. Spread over soup mixture and bake at 350° until hot and soup mixture is bubbly.
Dissolve jello in boiling water. In blender, put mangos, cream cheese and lime or lemon juice. Combine with jello mixture. Pour into jello or Bundt cake mold for 24 hours. Turn out; serve with mayo or plain. This is really good!
Wash and cook beets. Remove skin. Slice or quarter beets. Heat salt, vinegar, water, and sugar until salt and sugar dissolves. Add beets. Heat just to boiling. Pack in hot jars and seal.
Cream sugar, corn oil and eggs. Sift together salt, flour, cloves, cinnamon, nutmeg and soda. Alternate 2/3 cup water and dry ingredients to creamed batter. Fold in pumpkin, pecans and raisins. Flour and grease 3 loaf pans. Bake 1 hour at 375°.
Preheat oven to 350°. Mix all ingredients. Divide mixture into 4 parts and shape into loaves. Place in baking dish and bake for 35 minutes.
Pour boiling water over strawberries. Let stand 2 minutes; drain. Add 4 cups sugar to each quart of strawberries and boil 2 minutes. Remove from heat. When bubbling stops, add 2 cups sugar to each quart of berries. Let stand overnight. Pour into jars. Must be kept in cool place.
Mix dry ingredients. Dissolve yeast in warm water. Add oil to yeast and water; pour into flour mixture. Mix well. Knead slightly, cover and let rise for 1 to 1 1/2 hours. Knead a few times and divide dough. Roll into "snakes" about the size of a pencil approximately 18 inches long. Cut in half and twist together. Pinch into a circle. Let sit 15 minutes. Place on baking sheet sprayed with Pam and bake at 400° for 30 minutes or so. If baking two sheets together, alternate at "half-time". Enjoy!
Debone chicken. Cut into strips, about 1-inch wide. Mix milk, salt, egg and wine together in a bowl. Marinate chicken strips in mixture overnight. Remove chicken from liquid and roll in pancake flour. Fry in deep fat fryer until brown. Drain on paper towels. Serve hot or cold. Add more salt, if desired.
Following directions on cake mix, mix up. Pour into greased and floured large jelly roll pan and bake. In a bowl, mix together Dream Whip following directions on box. Add pudding, milk and cream cheese. Spread over top of cooled cake. Drain pineapple well. Sprinkle on top of cream mixture. Top with Cool Whip. Sprinkle with 1/2 cup coconut, 1/2 cup nuts and dot with maraschino cherries. Chill. Keeps well for 3 to 4 days in refrigerator.
Preheat oven to 350°. Brown meat well. Add onion and green pepper and cook until limp; drain the grease from pan. Add beans with juice, tomatoes with juice and spices. Simmer while you mix the cornbread batter. Adjust the seasoning and pour into a large pan. Cover with thin layer of cornbread batter. (If you have more batter than needed to cover, bake in separate pan.) Bake until cornbread is done.
Beat eggs lightly. Stir in remaining ingredients in order. Pour into unbaked 9-inch deep dish pie shells. Bake 15 minutes at 425°. Reduce heat to 350° and bake 40 to 50 minutes or until center is cooked. Cool. Serve with whipped cream. Makes 2 (9-inch) pies.
Cut bread into cubes; place in a large, shallow pan. Bake in a 350° oven for 8 to 10 minutes, or until toasted. Spray a 12 x 7 x 2-inch baking dish with nonstick spray coating. Place half of the bread cubes in the baking dish; set aside. Cook sausage, sweet pepper and mushrooms until sausage is brown. Drain off fat. Pat vegetable mixture with a paper towel. Spoon mixture atop bread cubes in dish. Sprinkle with half of the shredded cheese. Top with remaining bread. In mixing bowl, mix soup, egg product, evaporated milk, mustard and pepper. Pour over bread, pressing down cubes with the back of a spoon to moisten. Cover and chill for at least 2 hours or up to 24 hours. To serve, bake in a 350° oven for 30 minutes, or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Bake for 3 minutes longer; let stand for 5 to 10 minutes before serving. Makes 6 servings.
Mix together graham cracker crumbs and melted margarine. Press into a 9 x 13-inch pan. Beat together softened margarine, eggs, powdered sugar and vanilla. Layer over graham cracker mix. Arrange banana slices on top. Cover with crushed pineapple. Cover with topping. Sprinkle with nuts. Chill.
Crush garlic in a cup or small bowl and set aside. Slice ginger root into 3 slices about the thickness of a silver dollar. Crush. Set aside.
Sift together the first 8 ingredients. Add eggs, oil, pumpkin and water and mix with beater. Add nuts and dates. Bake at 350° for 1 1/2 hours.
Combine 1 cup cracker crumbs with remaining ingredients, except egg whites. Shape salmon mixture into patties. Put on cookie sheet and put in freezer for about 1 hour; do not freeze. Take out. Beat egg whites; dip patties in egg whites, then roll in cracker crumbs. Fry in deep fat.
Preheat oven to 350°. Grease and flour 9 x 9-inch pan. Melt together over low heat the cocoa and butter. Remove from heat. Add sugar, flour and eggs. Mix well and pour into pan. Top with nuts.
Line bottom of cookie sheet and sides with aluminum foil. Then put layer of graham crackers to cover bottom. Mix butter, margarine and sugar in sauce pan and when it comes to a boil...boil for 3 minutes. Pour over graham crackers and put chopped pecans on top of mixture. Place in 350° oven and bake for 17 minutes. When cool break into pieces.
Mix cranberry sauce and apple pie filling together; set aside. Mix the rest of the ingredients together; put mixture in a Pyrex dish, then pour in filling and sauce. Put the rest of the ingredients from sugar and oatmeal on top. Bake at 350° for 30 minutes.
Place roast in a deep baking dish. Pour soup over top of roast, then sprinkle dried onion soup mix on top of soup. Add 2 soup cans of water around sides of roast. Cover and bake at 300° for about 3 hours.
Saute onions and bell peppers in cooking oil. Add Tony's seasoning. After sauteing, add flour to thicken. Stir in well. Add tomato sauce and water. Stir well. Let cook on medium heat for 30 minutes. Then add crawfish; lower heat and let cook for 30 minutes. May add crab meat when crawfish is added, if desired; serve over rice.
Put in large roasting pan and bake for 3 hours at 350°. Stir every 15 minutes with a wooden spoon.
Form into 1 1/2-inch thick steak. Rub with margarine. Broil 12 minutes on one side and 10 minutes on the other.
Stir 1 1/2 cups boiling water in strawberry Jell-O in a large bowl until completely dissolved. Stir in 1 1/2 cups cold water. Pour into 13 x 9-inch pan. Refrigerate 3 hours or until firm. Cut into squares (cubes). Layer cubes, pound cake (cut into cubes like Jell-O), 1/2 tub Cool Whip and 2 cups of sliced strawberries in a large glass bowl. Top with remaining Cool Whip. Refrigerate 1 hour. Makes 15 servings.
Wash and cut up chicken. Marinate in above ingredients in refrigerator for several hours. Heat 1/5 cup oil in large frying pan. Brown chicken pieces. Do	not cover. Remove chicken from pan,	leaving oil in pan. Pour marinade liquid, onion slices and chopped tomato into frying pan. Add 3/4 cup water. Place browned chicken pieces in pan. Cover and cook until liquid thickens with gravy. Serve with Jamaican Peas and Rice.
Place chicken in dish. Sprinkle with spices. Pour soy sauce and peanut oil over chicken. Cover with tight-fitting lid. Shake until chicken is well-saturated. Place in refrigerator. Light coals in grill. Occasionally shake chicken while marinating. When coals are grey (45 minutes to 1 hour), place chicken on grill. Cook over medium heat about 1 1/4 hours. Baste occasionally with remaining marinade. Discard remaining marinade. Serve chicken on a bed of steamed rice and garnish with pineapple slices if desired.
Beat eggs, milk and sugar in small mixing bowl with a fork. Melt butter on griddle. Dip bread into egg mixture. Cook until golden brown.
Boil cabbage for 5 minutes. Form meat balls with ground beef; roll in rice. Drop meat balls in boiling cabbage. Cook 5 minutes and add the rest of ingredients. Cook for at least 1 hour, covered, over medium heat.
Mix together shortening, sugar and egg. Add orange juice and orange rind. Then add flour, salt, soda and baking powder. Bake at 400° for 8 to 10 minutes. Glaze immediately from oven.
Mix first 4 ingredients in heavy skillet; bring to a boil and simmer 10 minutes. Mix sugar, spices and salt. Add with vinegar to first mixture. Simmer, stirring often, 30 minutes or until thick. Makes 4 (1/2 pint) jars.
Mix all until smooth. Refrigerate at least 1 hour. Serve cold with tortilla chips.
Cook broccoli in unsalted water. Drain and place in a baking dish. Combine soup and cheese. Add milk, mayonnaise and egg and pour over broccoli. Combine bread crumbs and melted margarine and sprinkle on top. Bake at 350° for 45 minutes. Let stand about 20 minutes before serving.
Combine ingredients and marinate for 2 hours. Cook on outdoor grill, covered with aluminum foil, until done.
Combine all the ingredients above and set aside. Just before you are ready to serve, add dressing.
Drain green beans and white corn. Then mix all ingredients, except Ritz crackers and butter into large baking dish. Crumble up 1 tube Ritz crackers over top of vegetables. Pour melted butter on top. Bake at 350° for 45 to 55 minutes (until the top is golden brown).
Cook bacon or sausage in frying pan. Sift in heaping tablespoonfuls of flour into saved grease, stirring the whole time so lumps won't form. Brown flour. Add milk. Add water. Salt to taste (add a little and then taste until you get it like you like it). Cook over medium heat until gravy thickens.
Grease a 2 qt. casserole dish. Add Fritos and pour chili on top. Put onion over chili. Sprinkle cheese on top. Cover and bake at 350° for 1 1/2 hours.
Combine ingredients and spread on freshly baked cake of your choice. Frosting is delicious and holds up very well.
Cook cornstarch, sugar, milk and egg yolks over medium heat, stirring constantly, until starting to thicken. Add egg yolks, vanilla, butter and toasted coconut. Pour in pie crust and top with egg white meringue and toasted coconut.
Sift flour with sugar, baking powder and salt. Cut in shortening. Stir in 1 1/4 cups walnuts. Add egg, milk and vanilla. Mix just until ingredients are moistened and blended. Turn into greased and floured 9 x 5-inch loaf pan. Sprinkle remaining nuts on top. Bake at 350° for 60 to 70 minutes or until loaf tests done. Let stand in pan 10 minutes.
Combine flour, baking soda and salt in bowl; set aside. Cream butter and brown sugar together. Add eggs and vanilla; mix well. Add flour mixture, a little at a time, until all blended. Add M&M's and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Melt 2 sticks butter and mix all ingredients together. Roll out into balls. Melt 1 bag chocolate chips and 1/2 block paraffin wax. Melt in a double boiler. Dip candy balls into chocolate and lay on wax paper.
Mix eggs, cottage cheese, 3/4 cup Parmesan cheese, salt, pepper and garlic; blend well. Mix in drained spinach. Put in no-stick or sprayed pan and put the 1/4 cup Parmesan cheese on top. Bake at 350° for 30 to 45 minutes. Better to bake too long than too little. Cool and cut into bars.
Mix together. Roll out on floured board to desired thickness. Cut in pieces about 2 or 3 inches long. I cook them in broth from pot roast.
Crumble crackers. Beat egg whites. Add sugar, nuts, crackers, vanilla and salt. Put in pie dish and bake at 350° for 30 minutes. Cool completely. Whip 1/2 pint whipping cream. Spread on top of pie and grate chocolate bar on top. Chill.
Mix together chicken, broth, soup and vegetables. Spread evenly in greased oblong casserole dish. Mix together flour, milk and melted butter. Pour evenly over chicken mixture. Bake 40 minutes at 400° or until crust is golden brown.
Preheat oven to 350°. Alternate layers of potatoes, onion and butter in greased baking dish. Mix flour, milk, salt and pepper. Pour over potatoes. Bake for 90 minutes at 350°.
Mix all ingredients together and bake in oven for 30 to 40 minutes at 375°.
Melt oleo. Pour in 9 x 13-inch pan. Sprinkle crumbs over oleo. Top evenly with chocolate chips, coconut and nuts. Pour Eagle Brand milk over ingredients evenly. Bake for 25 to 30 minutes or until lightly browned. Cool and cut into squares.
Mix all ingredients in a bowl until consistency is somewhat smooth (there will be lumps). With a spatula, spread approximately 1/4-inch thick layer of spread to cover tortilla, then tightly roll up tortilla. Repeat as far as mixture goes. Wrap them in cello wrap and refrigerate a few hours or overnight. Remove and slice into 1 to 1 1/2-inch lengths. Turn on their sides and serve on platter with side of salsa.
Mix cream cheese, peanut butter, sugar and milk together. Fold in whipped topping. Put mixture into crust and freeze. Take out of freezer about 30 minutes before serving.
Cream together the first 3 ingredients in a large mixing bowl. Add milk and pudding to creamed mixture. Mix well, then add whipped topping. Grind cookies in a food processor or blender. In a clean flower pot, layer mixtures, alternating cream and crumbs, ending with a layer of crumbs on top.
Drain fruit real good. Add enough water to juice to make 2 cups liquid. Put in saucepan and let come to boil. Pour over Jell-O. Stir until dissolved. Add cream cheese and whip until fluffy. Put in refrigerator until thick. When thickened, fold in fruit and Cool Whip.
Mix together with a wire whisk, adding oleo last. Use a waffle iron. So rich you won't have to use butter!
Mix melted butter with graham cracker crumbs and press into Pam coated 9 x 13-inch pan. Cream 2 cubes butter (softened) with powdered sugar. Beat in eggs; mix for no less than 15 minutes. Spread mixture over crumbs. Add sliced bananas and pineapple. Top with Cool Whip. Refrigerate overnight. Before serving, top with cherries and pecans.
Mix all ingredients in a large mixing bowl. Stuff hindquarter with ingredients and tie shut with cooking string. Grill on high heat for 1 hour until meat is brown. Place a pan of water over flame and boil for moisture. Let cook for 15 minutes, slice 1 inch thick and serve.
Cream oil and sugar. Add eggs one at a time, mixing after each. In separate bowl, mix buttermilk and soda. Alternately add flour and buttermilk mixture, mixing well. Add mashed bananas, nuts and vanilla. Divide mixture into three loaf pans. Bake at 350° for 45 to 60 minutes.
Melt margarine and saute onion and green pepper. Combine remaining ingredients except cheese; blend well. Add onion and green pepper. Pour into 2-quart casserole. Sprinkle with cheese. Bake at 350° for 55 to 65 minutes until firm and set.
Mix together flour, beer, egg, Tabasco sauce, oil and 1 teaspoon salt. Let stand at least 20 minutes. Heat oil in deep-fat fryer to 375°. Stir batter to remix. Sprinkle fish with salt and pepper, dip in batter and fry, turning once, until golden brown. Drain fish on paper towels.
Cook until mixture begins to thicken, then put in cooked pie crust. Use whites of eggs for topping. Put in oven until meringue browns.
Dip chicken pieces into egg and roll in mixture of crumbs, cheese, garlic and salt. Coat well. Arrange chicken in microwavable 2-quart dish with larger pieces at corners, skin side up. Cook 20 to 25 minutes (or until chicken is done and tender) in microwave/convection oven at 7 Combination power or at 425° for 45 minutes in oven.
Mix all ingredients. Roll into ball and chill. You can roll in chopped pecans. Serve with crackers.
Put potato chips in plastic bag. Close the bag tightly. Crush chips. Pour into pie plate. Put butter or margarine in skillet. Melt. Stir in salt and pepper until well mixed. Brush chicken with butter mixture. Roll in potato chips until well coated. Bake about 50 minutes at 375°. Makes 4 servings.
Mix together in a bowl. Pour into prepared loaf pans. Bake at 325° for 50 to 60 minutes. Makes 2 loaves.
Drain broccoli and break into chunks. Bake with other ingredients in a shallow, buttered casserole at 350° for 20 minutes.
Separate crescent roll dough into 8 triangles. Put 5 triangles in 9-inch pie plate, pressing together to form crust.
Heat oil. Flour chicken and brown. Remove chicken and keep warm. Add salt and pepper to pan. Add capers and lemon juice. Cook and stir 1 minute. Add bouillon; cook and stir for 1 minute. Put chicken back in and cook 5 to 10 minutes. Add water as needed to prevent from going dry. Serves 6 to 8.
In a large skillet, brown beef, garlic and ginger over medium heat, 8 to 10 minutes. Mix will be crumbly. Drain beef of oil. Put in bowl; set aside. In same skillet, heat vegetable oil. Stir in pepper and pea pods for 3 minutes or until crisp-tender. Add rice, soy sauce and sesame oil. Mix well. Add beef; heat about 5 minutes. Stir in onion. Garnish as desired. Makes four 1 1/2-cup servings.
Mix the lard, Crisco and sugar until fluffy. Add eggs, almond and vanilla; beat until well blended. Sift dry ingredients. Add to first mixture and beat until well mixed. Dough will be rather dry and crumbly. Roll into 1-inch balls. Brush top with well beaten egg using pastry brush. Press blanched almonds into each cookie. Bake at 350° for 20 to 25 minutes on greased cookie sheets. Makes 5 dozen.
Sift flour and sugar together. Heat butter, marshmallows, cocoa and Coca-Cola together. Pour over flour mixture. Add beaten eggs and mix well. Put soda in milk and ingredients. Bake in long pan or 2 round pans. Bake at 350° for 40 to 45 minutes.
Combine cake mix, egg and butter. Add cereal; stir until well blended. Shape dough into 1-inch balls. Place on lightly greased cookie sheet. Dip a fork in flour and flatten cookie in crisscross pattern. Bake at 350° for 10 to 12 minutes. Cool slightly.
Heat butter in heavy, large saucepan and add garlic and onion. Stir in flour and salt. Cook stirring constantly until bubbly. Stir in milk and broth slowly. Heat to boil. Boil 1 minute stirring constantly. Add cheeses (save 1/2 cup Parmesan cheese). Add spices. Stir until cheeses melt. In a 13 x 9-inch pan, layer in the following order: 1/4 cheese sauce, noodles, 1/2 cottage cheese, 1/4 cheese sauce, noodles, remaining cottage cheese, chicken and spinach, cheese sauce, noodles and remaining cheese sauce; sprinkle with remaining Parmesan cheese. Bake uncovered for 35 to 40 minutes at 350°. Wait 15 minutes before serving.
Cream the butter. Add sugar and cream well. Slowly add flour to creamed mixture. Stir until smooth. Use your hands to press the dough into 9-inch shortbread mold or a 9-inch cake pan. Bake at 325° for 40 minutes or until golden brown. Cool in pan. Run a knife around edge of pan to loosen. Turn out onto serving plate. Cut into wedges and serve.
Blend cake mix, oil and softened margarine in large bowl. Beat in one egg at a time, then beat according to cake mix box directions. Fold in sour cream and nuts. Pour 1/2 the batter into a greased and floured 10-inch tube pan. Sprinkle the sugar and cinnamon evenly over batter. Pour the remaining batter on top. Bake at 350° for 45 minutes to 1 hour. Cool in pan for 5 minutes. Turn out on cake plate and pour on milk glaze while still warm.
Blend cake mix, oil and eggs until moistened. Add juice from can of oranges and mix. Stir orange slices into mixture gently. Bake at 350° in 3 layer cake pans for approximately 25 to 30 minutes.
Heat oil in pan. Add meat and brown well on both sides. Add onion, garlic and pepper. Cook 5 minutes. Add tomatoes and water. Cook 5 minutes. Stir in bay leaf, Vego and rice. Cover and bake at 350° for 20 minutes or until tender. Garnish with English peas.