HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Place ham in a shallow baking pan; set aside. Combine sugar and cornstarch in a saucepan; stir in water and margarine. Place over medium-high heat and cook, stirring constantly, 5 minutes. Remove pan from heat and stir in raisins and wine. Pour the mixture over ham. Bake, uncovered, 45 minutes, or until tender. Makes 8 servings.
In soup kettle, saute cabbage, onion and garlic in oil for 5-10 minutes or until tender. Combine water, vinegar and brown sugar, add to cabbage mixture. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 60-70 minutes or until vegetables are tender. Yield: 8-10 servings.
Mix juice and cornstarch in a pan; cook over medium heat until clear. Add sugar and butter. Stir until melted. Add pineapple. Pour into unbaked pie shell. Top with lattice crust. Bake at 350° for 50 to 60 minutes.
Put the cucumber, green pepper, red pepper, celery, carrot and onion in the bowl of a food processor and chop them. Do not drain the liquid. In a large serving bowl, combine the tomato juice with the remaining ingredients. Mix in the chopped vegetables and their juices. Chill the gazpacho for at least 1 hour before serving it. Yields 8 to 10 servings.
Cover meat with garlic salt and chopped onion. Let stand approximately 1 hour. Remove onion and save. Place 1 slice sandwich ham and	1/4 hard-boiled egg in each steak. Roll and pin. Sear in oil.	Cover with tomato sauce and add chopped onions. Cover and simmer about 2 hours or until done, or 20 minutes in a pressure cooker. Serves 4.
Heat chocolate, water and shortening in top of double boiler until chocolate is melted and the mixture is glossy when beaten slightly. (This can be done in the microwave.) Remove from heat and place in mixing bowl. Add remaining ingredients in the order listed. Beat vigorously for 2 minutes. (This batter is very thin; do not add more flour.) Pour batter into greased pans and bake in 350° oven for 30 to 35 minutes. Makes two 9-inch layers or a 9 x 13-inch pan (bake this 40 to 45 minutes).
Preheat broiler. Slice French bread. Blend remaining ingredients and spread evenly over bread slices. Broil until golden and bubbly.
Add lettuce, onion, water chestnuts or almonds, cauliflower, peas, mayonnaise and sugar. Sprinkle with Parmesan cheese. Cover and let stand overnight. Before serving, add crumpled bacon, chopped eggs, salt, pepper and tomato wedges. Serve.
Warm tortillas and melt 2 slices of cheese on each. Place hot dog inside and roll closed. Add some fruit and vegetable for complete lunch.
Preheat oven to 375°. Combine olive oil, garlic, mustard, lemon juice and basil in a small bowl. Split the pitas in half horizontally. Using a pastry brush, dampened with water, brush the cut sides of each piece of pita with the oil mixture.
Mix 1 cup of sugar, butter, flour, baking powder, salt and milk together. Pour into pan first. Boil cherries, water and sugar. Pour on top of batter. Bake at 350° for 30 to 40 minutes.
Cream together butter and sugar until fluffy. Add beaten egg and mix well. Sift flour, salt and baking powder into creamed mixture. Add oats, raisins and sesame seeds. Mix well. Place by spoonfuls on cookie sheet. Flatten slightly with back of spoon. Bake at 350° for 15 minutes. Let cool on cookie sheet slightly. Then move to rack. Makes 10.
Spray a cookie sheet with Pam. Seed and devein jalapenos, using gloves to protect hands. Stuff peppers with cheese.
In heavy saucepan over low heat, melt morsels with Eagle Brand milk. Remove from heat; stir in remaining ingredients. Spread evenly into waxed paper lined 8-inch square pan. Chill 2 to 3 hours or until firm. Cut into squares and store, loosely covered, at room temperature.
For vinaigrette, whisk together olive oil (reserve 1 tablespoon for later), orange juice, ginger, garlic, curry powder, seasoned salt, vinegar, and brown sugar. Rinse chicken; pat dry. Place chicken and 1/2 cup vinaigrette in plastic food bag; marinate in refrigerator for several hours. Discard marinade. In separate food bag, combine sweet potatoes, apples, and 1/2 cup vinaigrette. Let stand for several hours. Reserve remaining vinaigrette to dress the salad.
Brown hamburger meat with onion and bell pepper; drain. Crumble Doritos evenly into casserole dish. Combine Ro-Tel, cream of chicken and cream of mushroom. Pour onto Doritos. Spread Cheddar cheese on top and cook at 350° for about 30 to 45 minutes.
Mix well the first five ingredients. *One cup nuts can be added. I put nuts on top and also sliced bananas.
Beat together eggs, sugar, oil and milk. Add flour, baking powder, salt, poppy seed and extract. Put batter into 8 1/2 x 4 1/2-inch loaf pan. Bake at 350° for 1 hour. Cool bread 10 minutes. Remove from tin.
Combine thoroughly all ingredients. Bake in tube pan at 325° for 1 hour. You can use plums or apricots.
Preheat oven to 350 degrees. Mix hash browns, sour cream, cheese, soup, onions and melted butter together. Put in a 9 x 13 casserole. Mix crumbs and butter and pour over the top. Bake for 1 hour.
Trim all fat from the meat. Slice the meat as thinly as possible. In a bowl, combine the remaining ingredients. Stir until dissolved. Add the meat and mix well. Cover and refrigerate overnight. Shake the excess liquid from the meat and arrange in a shallow pan or cookie sheet. Dry the meat in a 150° to 200° oven until dry and brown, a minimum of 8 hours. Cool; remove from the pan and store in a glass jar. If spicy hot jerky is desired, you may sprinkle coarsely ground black pepper over the meat just before placing it in the oven.
Mix all ingredients, except the last two. Pat the bottom of pie shell with little dabs of butter before putting in ingredients. Pour ingredients into unbaked pie shell and sprinkle bread crumbs and Parmesan cheese on top. Bake at 350° for 45 minutes.
Cook ground beef, onion and bell pepper. Drain. Add tomato soup, tomato paste, tomato sauce, cream of chicken soup and Cheez Whiz. Cook until cheese is melted. Cook noodles according to package directions. In baking dish, layer first the ground beef mixture, then a layer of noodles, then a second layer of the beef mixture. Cook at 350° for 25 to 30 minutes.
Saute onion, olive oil and garlic together until onions are soft. Cut cooked chicken into bite sized pieces. Add remaining ingredients. Cook for about an hour on stovetop or put in slow cooker for about 4 to 6 hours. Serve with sour cream, shredded jalapeno and Monterey jack cheese and tortilla chips.
Layer in baking dish 1 thick layer of onions and 1 layer of sliced potatoes. Over this, pour 1 can kidney beans with juice included. Add hamburger meat or steak patties. Salt each layer. Spread 1 can tomato soup over entire mixture. Bake 1 hour at 350° or until potatoes are tender.
Crush crackers finely. Add beaten egg whites. Add sugar and pecans. Pour in a 9 x 13-inch greased pan. Bake at 350° until brown. Cool. Top with Cool Whip and coconut. Store in refrigerator.
Brown ground beef and onion; season with salt, pepper and garlic salt. Drain. Add all other ingredients. Bring to a boil. Cover, reduce heat and simmer for 2 to 3 hours. The longer you cook, the better the taste!
Combine all ingredients; chill at least 1 hour. Serve on party bread or celery stalks. Yield: 1 1/2 cups.
Preheat oven to 350°.	Combine yellow cake mix, butter and 1 egg in a large bowl; mix well. Pat down into an even layer in a 13 x 9 x 2-inch baking dish. Beat cream cheese in a medium size bowl until fluffy; beat in the remaining 3 eggs and almond extract. Stir in	sugar until smooth. Spread cheese mixture over cake mixture in pan.	Bake for 50 minutes or until a wooden pick inserted in center of cake comes out clean.	Cool in pan on wire rack.	Cut in rectangles to serve. (Cake will sink in middle.)
Remove all cartilage from crabmeat. In a bowl, mix breadcrumbs, eggs, mayonnaise and seasonings. Add crabmeat and mix gently but thoroughly. Shape into 6 cakes. Fry in hot fat (350°) until browned or pan-fry in little butter or oil until browned on both sides.
In a bowl, combine mix and milk. (If too sticky, add more Bisquick.) Roll out like pie dough to 1/4-inch thick. (Keep as square as possible.) Crumble up sausage on dough. (Cover well.) Mash sausage into dough with fork. Roll up like jelly roll. Seal edges well with wet fork. Cut roll with bread knife into 1/4-inch slices. Place on ungreased cookie sheet. Bake at 425° for 10 to 12 minutes or until lightly browned. Take out and cool. Ready to eat. Makes 24. Can be frozen.
Empty cake mix and jello in mixing bowl; add oil and eggs. Beat 3 minutes in mixer; add strawberries. (If frozen berries, drain off liquid.) Beat 1 minute. Pour into 3 oiled cake pans. Bake 25 minutes at 350° or 375°. Cool before icing.
Peel and cube eggplant. Cube zucchini. Cook eggplant and zucchini 10 minutes in boiling water; drain. Chop tomatoes. Chop onion and brown in oil. Add eggplant, zucchini, tomatoes, crushed garlic, parsley, bay leaf and salt and pepper. Cook 20 minutes. Place in shallow baking dish and sprinkle with cheese. Brown in oven. Serve with French bread.
Puree mangos and orange juice. Slice 20 strawberries (leave 4 whole). Line bottom of 4 balloon wine glasses with sliced strawberries. Pour a thin layer of puree over each to cover. Reserve 4 kiwi slices. Layer rest on top of puree. Divide remainder of puree among glasses. Top each with slice of kiwi surrounded by raspberries. Make a slit in each of whole strawberries and position on rim of each glass. Serves 4. Contains 139 calories and 0.8 g.
Mix ingredients well and knead. Roll out with rolling pin. Cut crisscross, like diamonds, with a knife and bake in oven.
Let stand 20 minutes before baking. Bake at 350° for 1 hour.
Cook all ingredients, except topping, until thick, stirring constantly. After cool, mix in topping. Makes 1 pie.
Have all ingredients at room temperature (very important). Place ingredients in mixing bowl. Beat slow to mix. Beat on high until fluffy (15 to 20 minutes). Tastes like home churned butter. Can be frozen.
Preheat oven to 350°. In a 9 x 13 x 2-inch pan, melt butter in oven and remove. In a large mixing bowl, beat eggs. Add flour, milk, salt and baking powder and mix well. Add cheese and thawed, drained spinach and mix. Pour in baking pan. Bake 35 minutes. Cool 45 minutes. Cut into bite-size squares.
Scrub potatoes. Rub with butter and bake. Cut oval in top of	each potato. Scoop out into bowl. Add butter, sour cream, egg, salt, pepper and bacon. Refill potatoes, mounding high. Sprinkle with paprika.
Fry onion and hamburger in large saucepan until meat is in fine pieces. Add remaining ingredients and simmer about 2 hours.
Cook sauerkraut until juice is evaporated. Add tomatoes and brown sugar. Stir well. Pour into casserole. Add melted oleo to bread crumbs. Put crumbs on top of casserole. Bake at 350° for 30 minutes or until crumbs are browned. May add wieners or smoked sausage cut into pieces if desired.
Combine and bring to boil the milk, coffee and sugar. Remove from heat, add water and margarine. Stir until melted. Add eggs, salt, maple and vanilla flavoring; beat well. Slowly add coffee mixture, stirring constantly. Then add flour and pecans. Mix well.
Cream butter, shortening and sugar. Add eggs, then the dry ingredients. Chill dough for 1 hour. Roll out; cut cookies and bake at 325° for 10 minutes.
Mix all dry ingredients. Add Crisco oil and eggs. Add pumpkin and vanilla. Mix by hand. Add nuts and raisins. Pour into three 1 pound coffee cans, greased and floured well. Bake at 350° for 1 hour and 15 minutes.
Mix crushed Oreos and melted butter; press onto bottom of 9 x 13 x 2-inch pan. Spread softened ice cream over crust, then spread Spanish peanuts (with skins) over ice cream and then spread melted chocolate chips over peanuts. Freeze several hours before serving.
In a large skillet, cook bacon and onion until bacon is crisp. Drain all but 1/2 cup of the drippings. Add hash browns to skillet; mix well. Cook over medium heat for 10 minutes, turning when browned. Make 10 "wells" evenly spaced in the hash browns. Place one egg in each "well." Sprinkle with salt and pepper. Sprinkle cheese if desired. Cover and cook over low heat for about 10 minutes or until eggs are set. Garnish with parsley; serve immediately. Makes 10 servings. This casserole dish is especially good for breakfast when camping. Served with toast, juice, milk or coffee is a big hit with the breakfast crowd.
Sift flour with baking soda, cinnamon and salt. Combine sugar with eggs, oil, sour cream and vanilla; beat well. Blend in flour mixture. Fold in apple and nuts; pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour or until done. Makes 2 loaves.
Stir until well mixed. Salt and pepper to taste. When reheating, use low heat as it burns easily.
Mix crumbs, sugar and butter. Press evenly on bottom of 9 x 13-inch pan. Arrange bananas on crust. Beat cream cheese until smooth. Gradually beat in milk. Add pudding mixes and beat until blended. Spread evenly over banana slices. Spoon pineapple evenly over pudding mixture. Spread Cool Whip on top. Refrigerate 3 hours before serving.
Drain salmon and remove skin and bone. Flake salmon with fork and add cream cheese, lemon juice, onions, salt and liquid smoke. Stir well.	Chill mixture overnight or several hours. Shape into 2 nice logs or 1 large log. Combine nuts and parsley. Stir well and roll the salmon log in the pecan mixture and chill several hours. This freezes well.
Saute onion in butter. Mix remaining ingredients except for cheese and simmer for 30 minutes. Melt in cheese. Serve with corn or tortilla chips.
Mix oil, vinegar, Accent, sugar, salt and pepper a day ahead; refrigerate. Combine chicken, lettuce, onion, cilantro and cashews; pour dressings over salad just before serving. Serve over rice sticks. Makes 15 to 20 small salads or 10 to 12 entree salads.
Thoroughly cream shortening and sugars; add eggs and vanilla. Beat well. Sift dry ingredients; add to creamed mixture. Add oats and nuts. Mix well. Shape in rolls; chill thoroughly. Slice 1/4-inch thick. Bake on ungreased cookie sheet in moderate oven (350°) for 10 minutes. Makes 5 dozen.
Cream and blend together shortening and sugar, then add one cup boiling water and let cool. Then add eggs. Dissolve yeast into 1 cup lukewarm water and add to mixture. Sift together flour and salt. Add 4 cups to the mixture and blend thoroughly until the dough is smooth. Gradually add the balance of the flour. Place dough in a greased bowl. Brush with two tablespoons of melted butter. Cover tightly. Place in refrigerator; use as needed. When made into rolls, let dough rise for about 2 hours before baking. Bake at 450° for 15 to 20 minutes.
Butter the sides and bottom of an 8-inch square cake tin 2-inches deep. Cream the butter with the sugar; add the egg and beat well. Add the milk alternately with the dry ingredients sifted together. Add the berries; mix them in carefully and spread the mixture evenly in the pan. Top with the following mixture.
Melt margarine. Add to sugar and cocoa; mix well. Add eggs; mix well. Add milk and vanilla; mix well. Pour into a 10-inch unbaked pie shell. Bake for 45 minutes at 325°. (Does not look done.)
Preheat oven to 375°. Combine the first 6 ingredients and put in greased casserole. Cut together the oats, salt, margarine or butter and brown sugar with pastry blender. Sprinkle on top of apple mixture and bake for 35 minutes. Serves 6.
Mix all ingredients with hands or food processor. Roll into small balls. Bake 15 minutes at 350° or 375°.
Preheat oven to 350°. In plastic bag, combine all ingredients except chicken. Place chicken pieces in bag, one at a time and shake bag to coat chicken. Arrange coated chicken in single layer in small shallow roasting dish. Pour 1/2 cup chicken broth into dish. Bake, uncovered, 30 minutes, basting occasionally. Pour 1/3 cup additional broth over chicken. Cover and bake 10 minutes longer. Remove cover. Baste chicken and bake another 10 minutes. I use bouillon cube, if no broth is available.
Melt margarine and add bread crumbs. Line bottom of baking dish with this (9 x 13-inch pan will take more crumbs and margarine). Peel and slice zucchini 1/2-inch thick to cover. Top with onion slices to cover. Top with tomato slices to cover. Sprinkle with 2 tablespoons Italian seasoning. Cover all with Parmesan cheese. Bake 35 minutes at 350°. Remove and cover with 2 cups (or more) Mozzarella cheese. Return to oven for 5 minutes to melt cheese. Remove and cool 5 minutes before serving.
Mix garlic and olive oil together and let set for 15 minutes. Steam chicken breast until cooked through. Cool. Remove meat, shred or cut into small pieces. Set aside. Slice sausage links into 1/4 inch thick pieces and saute in pan until done. Remove from pan and set on paper towel to absorb fat. Steam green pepper and leeks together.
Brown and crumble sausage. Beat eggs, milk, mustard and salt. Layer bread, cheese and sausage in a 9 x 13-inch dish. Pour egg mixture over layers. Refrigerate overnight. Bake at 350° for 45 minutes. Serves 6 to 8. May add small jar diced pimentos, drained.
Heat oven to 400°. Combine cheese, flour and seasonings. Dip fish in combined egg and milk and coat with flour mixture. Place in baking dish and pour butter over. Bake for about 45 minutes. May have to broil last 5 minutes to brown.
Chop olives and pecans (not too fine). Chop onions finely and mix with other ingredients. Serve chilled on wheat thins.
Rub oil all over roast. Combine garlic and oregano and rub over the oiled roast. Place in shallow baking pan with fat side up. Bake at 350° for 20 minutes per pound. Serving Size: 6 to 7 ounces meat. Exchanges: 7 ounces lean meat, 2 fats.
Mix together all ingredients except the cracker crumbs. Place into a casserole and put the cracker crumbs on the top of the mixture. Bake at 350° for 1 hour.
Mix zucchini,	baking soda, sugar, shortening and egg. Add remaining ingredients, mixing well. Drop by teaspoons on greased cookie sheet. Bake at 350° for 10 minutes.
Beat egg and stir in Cool Whip. Slowly add box of strawberry cake mix. (This will be difficult to stir; use a wooden spoon.) Refrigerate for 30 minutes. Roll into balls and then roll balls in powdered sugar. Place balls on ungreased cookie sheet. Bake for 10 minutes at 350°.
Heat oven to 400°. Grease bottom of 12 medium muffin cups or line with paper baking cups.
Mix milk, butter, cornstarch, sugar and eggs. Add creamed corn and mix until well blended. Pour into greased 8 or 9-inch pan. Bake at 350° for 1 hour. (May be baked in advance and refrigerated.) Serve at room temperature. Serves 6.
Cook beans for approximately 8 minutes. Rinse with cold water and transfer to bowl. Combine shallots and vinegar gradually. Mix in oil. Add basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup cheese. Season with salt and pepper. Top with cheese.
Pour contents of chickpea cans into a saucepan. Bring to a boil. Drain, discarding liquid.
Dissolve yeast in warm water. Mix all together and let rise for 1 hour. Bake at 400° for 10 to 12 minutes.
Sift dry ingredients; add cranberries and nuts. Add juice and shortening, stirring lightly. Add egg; mix well. Bake at 350° for 1 hour in greased pan.
Combine cranberry sauce, wine and lemon juice in heavy saucepan. Cook over medium heat, stirring constantly, until cranberry sauce melts and mixture is smooth. Keep warm.
Mix together the first four ingredients. Spread the mixture in a 9 x 13-inch pan. Melt the chocolate pieces. Spread the chocolate over the peanut butter mixture. Refrigerate until firm. Cut into bars.
Coat beef roast with flour and brown in oil. Pour off oil and add water and the rest of the ingredients. Bring to a boil and simmer until done, about 3 or 4 hours. Remove beef and vegetables from broth. Remove fat from broth, leaving about 1 quart broth. Add can undiluted mushroom soup. Mix and return to simmer. Return beef and vegetables to pot and heat until hot. Serve over sliced bread for open face sandwiches.
Mix jello with 1 cup boiling water. Let set in refrigerator until slightly thickened. Stir in other ingredients. Refrigerate until congealed.
Cut squirrels into serving pieces and place in a large kettle with 4 quarts boiling water. Add salt, onion, beans, corn, potatoes and pepper. Cover and simmer for 2 hours. Add sugar and tomatoes. Simmer another hour. Add butter to taste. Simmer 10 minutes. Bring to a boil and remove from stove. Serve with slaw, cornbread and coffee. (Chicken may be used instead of squirrels.)
Place all ingredients in mixing bowl; beat at low speed for 2 minutes. Pour into greased and floured pan, tube or 11 x 15, and bake according to directions on cake mix box.
Cook for 3 hours, until thick over medium heat. Add vinegar the last hour. Can in pint jars when finished. Great on burgers!
Brown hamburger with onion. Drain fat. Stir in soups and water. Let simmer 15 minutes.
Mix margarine, peanut butter, confectioners sugar and crushed graham crackers with hands until stiff. Make balls. Melt the chocolate chips with wax. Dip balls and let cool on wax paper.
Mix olives, chopped onion and about 1/4 teaspoon garlic salt. Saturate well with olive oil. Cover; let set overnight in refrigerator. Set oven at 200°. Slice bread in half lengthwise. On bottom layer, spread all of olive mixture, layer of ham slices, sausage slices, then cheese. Repeat twice. Put top on sandwich, then cover with foil. Bake for 1 hour. Slice into sandwich slices and serve warm.
Layer green beans that have been drained (not real dry), a layer of mushroom soup, a layer of beans, ending with soup on top. Bake in 350° oven for about 20 minutes. Add onion rings on top, then cover with grated cheese. Continue to bake until cheese is melted.
In skillet, heat oil and cook chicken a few pieces at a time, until lightly browned. Drain on paper towel. In same skillet over medium heat, cook vegetables until they are tender-crisp. In small bowl stir together V-8 juice, cornstarch, soy sauce, sugar and ginger. Gradually stir into vegetables. Cook until boils. Add chicken and heat through, stirring occasionally. Serve over hot cooked rice.
Brown 1/2 cup sugar in skillet. When brown, add 1/4 cup water. In double boiler mix 3/4 cup sugar, milk, egg yolks and flour. Add brown sugar and cook until thick. Add butter and vanilla. Pour in baked crust.
Mix Jell-O and let set until thick. Whip Cool Whip, then add all the ingredients together. Put in refrigerator.
Grind bologna, pepperoni and cheese together. Set aside. Brown hamburg. Stir in bologna mixture, sauce and salt. Spread mixture on each half of hamburger bun. Bake at 450° for 10 to 12 minutes. Keeps 1 week in refrigerator or wrap in foil and freeze.
Do not use the delayed bake feature for this recipe. Use the sweet bake program. Glaze this bread if you like with powdered sugar and orange juice.
Mix Cool Whip and lemonade, then add Eagle Brand milk (mix). Pour into pie shells. Top with blueberry pie filling or your choice! Refrigerate. Makes 2 pies.
Shake oil, vinegar, salt, pepper and garlic in tightly covered container. Toss with spinach and mushrooms; sprinkle with bacon and egg. Serves 8.
Combine all ingredients in large mixing bowl. Stir by hand until blended. Drop by teaspoon into powdered sugar; roll until coated and place 1 1/2 inches apart on greased pan. Bake at 350° for 10 to 12 minutes.
Mix cottage cheese, dry gelatin, whipped topping and drained fruit. May add 1/2 cup chopped walnuts and refrigerate.
Blend 1/3 cup sugar with cornstarch. Add pineapple. Cook until clear and thick over low heat, stirring occasionally. Let cool. Mix the cream cheese with 1/2 cup sugar, salt and eggs. Add milk and mix thoroughly. Spread pineapple mixture over bottom of unbaked 9-inch pie crust. Pour cream cheese mixture over that. Sprinkle pecans on top. Bake at 400° for 10 minutes. Reduce heat to 325° and cook 50 more minutes. Cool.
Remove the cream filling from the Oreos and crush the cookies. Add melted butter and mix thoroughly. Press into a 10-inch spring-form pan, and halfway up the side. Bake for 10 minutes. Remove from oven.
Mix ingredients in a large bowl. Cover and chill. Roll in 1-inch balls and place on greased cookie sheet, about 3-inches apart. Press cookies with a fork. Bake at 375° about 10 to 12 minutes. Makes about 3 dozen cookies.