HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak ham in cold water overnight. Preheat oven to 500°. Scrub ham to remove pepper, etc. Place ham in covered roaster with 6 cups cold water. Close vents and bake ham for 20 minutes. Turn off oven; allow ham to remain in oven without opening door for 3 hours. Turn oven to 500° (do not preheat) and leave for 15 minutes. Turn off heat and allow ham to remain in oven at least 3 hours or overnight. Remove from roaster. Cut off skin. Ham is ready to serve or glaze.
Pour boiling water over All Bran, salt and oleo. Add sugar; stir well and cool. Dissolve yeast in lukewarm water, then add yeast to mixture and 2 beaten eggs. Add 3 cups flour and beat well. Add 3 1/2 cups flour (maybe more). Knead until light and elastic. Place in greased bowl. Turn over. Let rise until double. Punch down then divide into 3 parts; roll out to fit pan and roll up. Bake at 350°. Check after 35 minutes but no longer that 1 hour.
Melt margarine and let it cool a bit. Add the confectioners sugar, peanut butter and cereal to the margarine. Mix well. Roll the mixture into small bite size balls and refrigerate for at least 1 hour. After one hour, melt the chocolate chips and wax over hot water. Keeping the chocolate hot so that it remains thin, dip the balls into the chocolate. Drop the balls onto wax paper until they are set. There isn't a need to refrigerate the Buckeyes after they set.
Chop cherries, marshmallows and pecans in a bowl. Crumble the box of graham crackers and mix all, pouring juice of pineapple over it. Form a roll, wrap and put in refrigerator.
Slice pound cake into 1/4-inch slices. Slice each slice on the diagonal. Sprinkle pound cake with Amaretto. Arrange cake in a pinwheel design in a 1 1/2-quart mixing bowl which has been lined with plastic wrap. Toast almonds in 375° oven until golden brown, approximately 10 minutes. Cool and chop.
Mix all of the ingredients and bake for 25 minutes in a medium oven at 350°. Makes a small casserole, double or triple for a larger casserole.
In large skillet, cook beef, onion and garlic until meat is done. Stir in tomato sauce, milk, eggs, corn, olives, corn meal, salt, chili powder and Tabasco or red pepper. Bake in 350° oven until knife inserted in center comes out clean, about 45 minutes.
Layer vanilla wafers and bananas in dish. Pour some of the pudding mixture over. Continue to make layers of wafers, bananas and pudding until gone. Refrigerate about an hour.
Put into blender and frappe until slushy. May add one banana for extra flavor, if desired.
Dice onions. Mix with hamburger and brown. Peel potatoes and slice as if to fry. Open can of tomato soup. After the hamburger and onions are brown, in a casserole dish put one layer of hamburger. Put one layer of potatoes and a teaspoon of tomato soup over the top of the potatoes. Repeat layers, ending with tomato soup. Cover and bake at 350° for 10 minutes. Reduce heat to 300° and bake until potatoes are done, 30 to 45 minutes.
Mix first 7 ingredients in a large bowl with a spoon. Then add the zucchini and nuts; mix well. Then add the oil, eggs, pineapple with juice and vanilla; mix well. Makes 3 medium loaf pans. Spray with Pam. Bake 1 1/4 hours at 325°.
Combine all ingredients and refrigerate overnight. Before serving, sprinkle with Parmesan cheese.
Mix all ingredients and let stand 3-4 minutes. Put in muffin tins and bake at 350 degrees for 15 minutes. Enjoy!
Bring water to a boil and add next 6 ingredients. Bring to a boil again. Reduce heat and simmer, covered, for 30 minutes. Stir in soup and cheese.
Cook beef, onions and pepper in olive oil. Mix together soup, olives and cheese. Season with chili powder, salt and pepper. Mix all together. Bake, covered, in 2-quart greased baking dish for 45 minutes at 350°. Uncover and add Parmesan or Romano cheese and bake an additional 15 minutes.
Take vegetable oil and beat the eggs with it. Mix all the rest of the ingredients. Bake, uncovered, in greased casserole for 1 hour at 325°. Very good!
Mix all ingredients in bowl, blend for 2 min. and pour into a greased and floured 9 by 13 in. cake pan. Bake at 350° for 25 minutes. Top with Chocolate Chips and Chopped Walnuts before baking, or frost when baked.
Combine all ingredients, except mayonnaise and mustard. Blend mayonnaise, mustard and 1/4 teaspoon salt. Add to salad. Toss lightly. Chill. Serves 6.
Melt butter; pour over other ingredients. Stir until sufficiently moist to press into a Pyrex pie pan. Set aside.
Boil the first 4 ingredients 30 minutes. Bring to a boil the 2 quarts of water and tea bags; let stand 30 minutes. Add juices.
Preheat oven to 350°. Soften yeast in warm water. Combine in mixing bowl with warm cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Add flour to form a stiff dough, beating well after each addition. Cover and let rise until doubled in size (50 to 60 minutes). Stir dough down. Place in well-greased 8-inch round casserole (1 1/2 to 2 quarts) and let rise in warm place 30 to 40 minutes. Bake at 350° for 40 to 50 minutes until golden brown. Brush with butter and sprinkle with salt. Makes one loaf.
Cook meat in water for 1/2 hour. Remove any bones and place meat in oblong casserole. Mix soup, sour cream, salt, pepper and milk. Pour over meat. Prepare favorite bread stuffing (or mix), substituting chicken broth for water. Spread over casserole. Bake 45 minutes covered in 350° oven and 15 minutes uncovered. Serves 8.
In a large bowl, combine flour, sugar and salt with pastry blender or 2 knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Combine water, vinegar and egg and beat with fork. Pour into flour mixture. Mix well until pastry holds together (dough will be sticky). Cover and chill at least 2 hours. Divide dough into 4 or 5 balls. Wrap tightly and refrigerate up to 2 hours. May be put in jar; will keep for a long time.
Mash avocado(s) with fork, leaving a bit lumpy. Stir in all other ingredients. Serve with tortilla chips or vegetables.
Combine water and sugar. Bring to a boil; cook 3 minutes. Let cool. Stir in pineapple juice, orange juice and bananas. Freeze until ready to serve. Mash the frozen mixture and add ginger ale. 40 servings.
Sift together the flour, sugar, cinnamon and soda. In another bowl combine the eggs, oil, strawberries and nuts. Combine all together and bake in a 350° oven 1 hour or until done. Makes 2 large loaves.
In another pan, melt chocolate on low heat (double boiler). Add 1/2 cake wax. Dip balls in chocolate. Chill. Enjoy.
Rub pork roast with pepper. Place on rack in shallow baking pan. Roast at 325° until meat thermometer registers 160°. In saucepan, combine chicken broth and green onion. Bring to boil, reduce, cover and simmer 2 minutes. Add whipping cream and brandy. Simmer uncovered 10 minutes.
Boil for 8 minutes and pour over Marshmallow Creme and chocolate pieces. Beat until chocolate dissolves. Add nuts, if desired. Let stay in pan until firm and cut into squares.
Take all ingredients and layer in oblong dish. You can mix mayo, lettuce, pepper and onion first, if you prefer. Sprinkle cheese and bacon bits on top.
Mix sugar, butter and milk together. When boiling, cook for 8 minutes or until it forms a soft ball in cold water. Take off stove and mix marshmallows, chocolate chips and nuts. Pour into greased pan or dish. Let cool and cut into blocks. Makes 5 pounds.
Melt butter in baking dish. Mix corn, sour cream and corn bread mix. Pour into baking dish. Bake at 350° until golden brown.
Heat oven to 375°. Cream sugar and shortening. Add eggs, flour, cinnamon and baking soda (dissolved in hot water). Mix well. Fold in grapes, dates and nuts. Drop by spoonful onto greased sheet. Bake 10 to 12 minutes.
Cook broccoli in small amount of salted water just until tender. Drain. Combine eggs, milk, soup, mayonnaise, cheese and water chestnuts. Stir in broccoli. Pour mixture into a greased 2-quart casserole and sprinkle with crumbs. Bake at 350° for 30 to 40 minutes.
Bring berries to boil. Sweeten to taste. Cool. Cream butter and sugar. Add eggs. Beat well. Add sifted dry ingredients alternately with milk. Stir well. Fold in berries. Bake at 350° for 1 hour.
Flour meat strips, brown with onions in shortening & butter. Add seasonings & water. Cover & simmer 45 min. or until meat is tender, stirring occasionally. Add gravy & mushrooms, stir to mix. Simmer for 20 min. Just before serving, stir in sour cream. Serve over cooked noodles.
Melt butter over a low flame in a pan and saute onion until golden, about 5 minutes. Add herbs, spices and beer; bring to a boil and boil briskly about 3 minutes. Add beans and cook, uncovered, over medium flame about 20 minutes or until liquid is almost evaporated. Sprinkle with chopped parsley and serve at once. Serves 4.
Mix together, then tear the 2 slices of bread on top. You can also add more shredded cheese on top, if desired. Bake at 400° for 30 minutes.
Wash and clean spinach. Fry bacon and crumble. Chop boiled eggs. Drain canned water chestnuts, if used and add to spinach with eggs and bacon; toss.
Dissolve lemon jello in 2/3 cups boiling water. Mix cake mix, lemon jello and vegetable oil; add eggs. Pour into greased bundt pan and bake at 340 degrees for 50 minutes. Mix confectioners sugar and lemon juice to make a glaze you can drip over the top of the cake while hot.
In a large sauce pan, add water and raisins. Bring to boil, reduce heat and simmer 15 minutes. Remove from heat and set aside one cup of the water. Let cool. Sift dry ingredients together in a bowl. Add crisco and raisins w/liquid to dry ingredients. Stir well. Add last cup of raisin liquid. Mix well and pour into 13 x 9 pan. Bake at 325° for one hour.
Melt oleo. Add pretzels and 3 tablespoons sugar. Pour in a small baking dish. Bake at 350° for 10 minutes. Let cool.
Cut carrots into 1-inch pieces. In a small saucepan, cook, covered, in a small amount of boiling salted water, for 15 to 20 minutes; drain.
Brown ground beef, stirring occasionally. Drain and set aside. Brown rice in the tablespoon of oil. Add boiling water to which the 2 beef bouillon cubes have been dissolved. After rice begins cooking, add the chopped onions, peppers and celery. Add the soy sauce and cook until rice is done. Add the beef and stir together.
Combine cereal, garlic powder, oregano and pepper in blender container. Process until cereal is finely crushed. Place in bowl. Add oil; mix until crumbs are moist. Dip chicken into water and coat with cereal mixture. Place into baking dish. Bake at 400° for 20 to 25 minutes or until crisp and brown.
Combine all ingredients. Bake in a large casserole at 350° for 1 hour.
Chop tomatoes coarsely. Chop onion and olives. Mince garlic. Combine tomatoes, onion, olives, garlic, parsley, basil, capers, paprika and oregano in medium bowl. Toss well. Drizzle vinegar over tomato mixture. Then pour oil over mixture. Refrigerate, covered, at least 6 hours or overnight. Just before serving, cook spaghetti 8 to 10 minutes; drain well. Immediately toss hot pasta with cold marinated tomato sauce. Makes 4 to 6 servings.
In large bowl, beat sugar, margarine and cream cheese until fluffy. Add vanilla and egg; beat well. In medium bowl, combine flour, pudding, baking powder and salt. Add flour mixture to cream cheese mixture. Mix well. Cover and refrigerate at least 1 hour.
Mix together sugar and cocoa in a heavy saucepan. Add milk. Stir over low heat until sugar is dissolved, then bring to boil. Stir occasionally and cook to 234° or until drops of the mixture form a soft ball in cold water. (This ball should flatten a bit when taken from the water.) Remove from heat. Add butter and vanilla but do not stir. Allow to cool to lukewarm, then beat until mixture thickens. Stir in nuts and quickly pour into a buttered 8 x 8 x 2-inch pan. Cut in squares. Makes about 1 3/4 pounds.
Fry bacon. Drain and reserve. Saute until tender the onions in bacon grease. Then add potatoes, celery, turkey broth and salt. Simmer, covered, until potatoes and celery are tender. Add turkey, whole kernel corn, cream-style corn, half and half and ground pepper. Heat thoroughly.
Mix flour, margarine, salt, baking powder and milk and egg together. Pack in a 9 x 12 x 2-inch pan. Spread a thin layer of raspberry jam over this. Mix together the brown sugar, egg, vanilla, butter and coconut; spread over pan mixture. Bake for 25 minutes at 325°. Cool; cut into bars.
Preheat oven to 400°. Cut each potato into wedges and transfer to a small bowl; set aside.
Beat eggs; stir in sugar and vanilla. Sift flour, baking powder and salt. Stir into eggs. Stir in apples and nuts. Bake in 9 x 9-inch pan (buttered or sprayed with Pam). Bake at 350° for 35 minutes. Let cool in oven before taking out. Serve with milk, ice cream or plain.
Combine all ingredients in pan; bring to a boil. Boil gently 15 minutes to thicken. Use with spareribs.
Combine 1/2 cup sugar, flour and salt in top of double boiler. Cook over boiling water, stirring until thick. Beat egg yolks. Gradually stir into hot mixture. Return to double boiler. Cook 5 more minutes, stirring constantly. Remove from heat. Add vanilla. Cool. Line bottom of 1 1/2-quart casserole with vanilla wafers. Top with layer of sliced bananas, then custard on top.
Combine sour cream, undrained pineapple and both pudding mixes with electric mixer. Pour into graham cracker pie shell. Top with whipped cream and nuts. Refrigerate until firm.
Grease 9 x 13 x 2-inch pan. Preheat oven to 350°. Pour cake mix into bowl. Add eggs and pineapple juice from can of crushed pineapple. (If you need more liquid to make up the 1 1/2 cups, add water. If oil is needed in the cake mix, also add.)
Mix water, sugar and white vinegar until sugar is dissolved. Cool. When cool, add mayonnaise, turmeric powder, celery salt, salt and pepper. Set aside. Cook rotini or ruffled macaroni until tender. Drain. Rinse with cold water; drain again. Mix dressing and macaroni together. Mixture will be soupy. Cover and refrigerate overnight. Next day, add some diced celery, chopped onions and green peppers. Top with sliced, boiled eggs. Cover and refrigerate several hours.
Do not use electric mixer. Mix by hand. Mix together sugar, oil, eggs and vanilla. Sift flour, soda, cinnamon and salt together; add to mixture. Add and mix, the apples and walnuts. Pour into a greased and floured tube or Bundt pan. Bake for 1 1/2 hours at 350°. Glaze, if desired. It is excellent without it.
Saute meat until brown. (If using ground beef, drain off excess fat.) Add celery and onion and cook until soft. Add mushroom soup and 1 can water and bring to a boil. Reduce heat and simmer 10 to 15 minutes. Add sour cream and dill and cook until thoroughly heated. Do not let boil once sour cream is added. Serve over egg noodles. Serves 4. Recipe can be doubled.
Combine all ingredients, except onion rings and cheese, tog ether and place in a casserole. Top with onion rings and Cheddar cheese. Bake at 350° for 30 to 35 minutes.
Mix butter and sugar. Add eggs, milk and flour, in which baking soda and baking powder have been added. Add jam, raisins, nuts and coconut. Mix well and pour into 3 greased and floured 9-inch cake pans.	Bake at 350° about 30 minutes or until done.
Mix melted margarine with cracker crumbs. Cool crumbs in refrigerator so they become firm for ease of spreading next layer. Mix 10x sugar with cream cheese. Add milk. Mix well. Put on top of chilled cracker crumbs. Mix whip mix. Put on top of cream cheese mixture. Cool. Top with pie filling.
Preheat the oven to 350°. Butter a 2-quart casserole dish or spray with nonstick cooking spray.
Combine the first 4 ingredients in a crock-pot. Brown the meat balls, turning so they brown evenly. Add the meat balls to the sauce mixture. Set crock-pot on low for 35 to 45 minutes. Serve on party picks.
Melt margarine; beat eggs and add milk, cheese, salt and pepper. Mix in macaroni. Bake at 325° for 50 minutes.
Preheat oven to 325°. Cream sugar and butter. Add eggs, sour cream and bananas. Blend in flour, baking powder, soda and nuts. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake 1 hour. Makes 1 regular loaf or 2 small loaves.
Cream the butter and sugar, then add eggs one at a time. Add the flour and almond flavoring to the creamed mixture. Spread on a greased and floured jelly roll pan. With a knife, make scores (X) of 4 across and 6 down. Drop a spoonful of pie filling in middle of each score.
In a medium bowl, combine egg and water. Stir in okra, making sure it is thoroughly coated with egg mixture. In a plastic bag, combine cornmeal, flour and salt. With a slotted spoon, remove okra from egg mixture and place it in the plastic bag with cornmeal mixture. Shake vigorously so that okra is totally coated. Add more cornmeal, if needed. In a large skillet, heat 1/4-inch of oil until it is hot. Add okra. Reduce heat to medium. Place a cover on the skillet and cook for about 30 minutes or until okra is browned on all sides, turning okra every 10 minutes. You may need to add more oil if skillet dries out.
Scrub potatoes; slice 1/4-inch thick into a 1 1/2-quart casserole dish. Add onion soup mix and stir lightly. Cut butter into pieces; place on potatoes. Cover; place in microwave. Cook on High for 9 to 11 minutes or until potatoes are tender, stirring once. Let stand, covered, about 5 minutes before serving. Yield: 4 to 5 servings.
Coat a 9-inch spring-form pan with nonstick cooking spray. Sprinkle half of graham cracker crumbs on the bottom and 1-inch up the sides of pan. Set aside. Dissolve gelatin in boiling water. Cool to room temperature. In a blender, combine the gelatin mixture, cream cheese and cottage cheese; cover and process until smooth. Transfer mixture to a bowl; fold in whipped topping. Pour into prepared pan. Sprinkle with remaining graham cracker crumbs. Cover and refrigerate for at least 4 hours or until set. Carefully run a knife around edge of pan to loosen, then remove sides of pan. Garnish with pie filling. Yield: 8 servings.
In blender, combine all ingredients until smooth. Serve over ice, if desired. Store tightly covered in refrigerator up to one month before serving.
Fry chicken in light batter until golden brown. Place cooked rice in bottom of baking dish with chicken on top. Cover with soup. Bake 30 minutes in 350° oven.
Cream butter and sugar. Add baking powder, salt and flour, alternately with milk, to mixture, starting and ending with flour. Set aside. Beat egg whites and vanilla until soft peaks form. Add to preceding mixture. Bake at 350° until done in pan that has been greased and floured.
In large mixing bowl, mix together the first four ingredients. Break the almond bark into small chunks and melt in microwave for about 90 seconds on High. Stir in peanut butter and microwave for 30 seconds more. Drizzle over and mix into the first ingredients. Drop onto waxed paper. If mixture hardens, microwave for few seconds. After candies cool, store in covered tins between layers of waxed paper.
Mix the first 3 ingredients together, then add the lemon juice. Pour into graham cracker pie shell, then put the pie filling on top and refrigerate overnight.
Mix flour, sugar, eggs, baking soda and 1/2 cup nuts. Bake in a 9 x 12-inch pan for 40 minutes at 350°. Mix cream cheese, butter, vanilla, powdered sugar and nuts for frosting on cake.
Mix thoroughly the shortening, sugars and eggs. Stir in evaporated milk and vanilla. Sift together flour, soda and salt; stir in. Blend in nuts. Chill 1 hour.
Cream together the first 3 ingredients; pat out in a 13 x 9-inch cake pan and cover with melted chips. Put into freezer to set up. Remove from freezer and cut into bars. Store in airtight container.
Mix all ingredients, adding salt and pepper to taste. Refrigerate. Yields 4 servings.
Combine all ingredients. Pour into 2 loaf pans. Bake at 325° for 60 minutes or until lightly browned.
Melt butter in pan. Break up vermicelli into pieces and fry in the butter until slightly browned, stirring constantly. Add rice to the vermicelli and saute them together for a few minutes, always stirring. Add broth and salt. Bring to boil; lower the heat. Cook until water is absorbed. Stir once during cooking. Serve hot.
Place milk, peaches and cinnamon in blender. Cover and blend at high speed until smooth. Add ice cream and blend on low speed until smooth. Pour into glasses and enjoy.
Preheat oven to 350°. On greased cookie sheet, flatten out biscuits with greased hands. Top with pizza sauce, toppings and cheese. Bake for 8 minutes or until crust is brown and cheese melts.
Combine butter, sugar, milk and vanilla in bowl. Add egg; beat until well blended. Add chocolate (melted); mix well. Stir in walnuts and marshmallows. Enough for 2 layers.
Mix oatmeal, brown sugar and margarine together like a pie crust. Add vanilla and white Karo syrup; mix well. Press mixture onto the bottom of a well-greased cookie sheet that has edges. Bake for 10 minutes at 350°. Let cool.
Slice chicken into strips. Flour lightly and saute with a little oil of choice until cooked. Add peas, Prosciutto and sliced, roasted peppers. Add your favorite tomato sauce to the mixture. Pour over spaghetti.
Deep-fry fries until done. Put on paper towel to drain grease. Put them on a foil-lined cookie sheet (I like to put nonstick spray on the foil, then cheese doesn't stick), then spread cheese and bacon bits over. Bake at 350° for about 10 minutes or until cheese is melted.
Boil fettucini in water until tender; drain and set aside. In large skillet, stir-fry in olive oil chicken pieces with cabbage or broccoli until tender. Stir in snow peas and water chestnuts. Sprinkle several drops of soy sauce while stir-frying. Pour this mixture over fettucini and serve. (This is best if you also add soy sauce to fettucini and mix.)
Sift together flour, soda and salt. Cream together the oleo, shortening, sugar and vanilla. Add the egg and cream until mixture is fluffy. Stir in dry ingredients until mixture is smooth. Mix in the milk. Drop onto greased cookie sheet. Flatten with glass that has been dipped in sugar. Bake at 400° about 12 minutes. Makes 5 1/2 dozen.
Combine ingredients in blender and blend until smooth. Place in 8 (5 ounce) paper cups (or Tupperware popsicle containers) and cover with foil. Insert wooden stick through hole in the middle of foil. Freeze overnight. Remove foil and paper.
Grease a 13 x 9-inch pan. Combine first 7 ingredients. Reserve 1 cup. Press remaining onto bottom of pan. Bake 10 to 12 minutes at 350°. Cool 10 minutes. Top with nuts and chocolate pieces. Drizzle with topping mixed with 1/4 cup flour. Sprinkle with reserved oat mix. Bake an additional 18 to 22 minutes. Cool completely.
Cream the two cheeses together. Add sugar and blend until smooth. Add eggs, flour and cornstarch. Mix well. Add margarine, lemon juice and vanilla. Mix well and fold in sour cream. Bake in greased spring pan for 1 hour at 350° or until golden brown. Turn oven off. Leave in closed oven for 2 hours.
Grease 10-inch skillet. Combine cornmeal, flour, baking powder, baking soda and salt. In another bowl combine eggs, buttermilk, sour cream and corn, then stir in melted butter and chili peppers. Combine cornmeal mixture and buttermilk mixture. Pour in skillet. Top with grated cheese. Bake one hour at 375°.
Place all ingredients in a blender container. Cover and blend on high speed until completely mixed. Refrigerate in a tightly covered container up to 4 weeks. Serve on fruit or tossed salad. Makes 2 cups of dressing.
Cream margarine with cheese; add flour and salt, then blend in Tabasco sauce and add Rice Krispies. Chill dough overnight. Form level teaspoons of dough into balls and place on ungreased cookie sheet. Flatten balls with fork; they can be placed fairly close together, since they do not spread. Bake at 350° for 9 to 10 minutes.
Mix all ingredients together. Dip onion rings in batter. Deep fry to a golden brown.
Cook onions, celery and butter over low heat until wilted, not brown. Add rest of ingredients and mix altogether. This can be used as dip or poured into a buttered dish and topped with buttered bread crumbs; bake as for a casserole.
Mix flour and sugar. Work in the butter as for pastry. Add milk to make stiff dough. Roll out in sheets; mark in strips 1-inch wide and prick with fork 1-inch apart. Bake in moderate oven (350°), until lightly browned. Serves 50.