HumbleIntelligence/food-ner-1-Million huggingface dataset:
Allow 25 minutes per pound for ham weighing 10 to 12 pounds or 20 minutes per pound for a larger one. Cover ham with cold water and soak for 12 hours in 2 different waters to which has been added 1 cup vinegar for each gallon of water. Remove and rinse in cold water. Place in large pot or roaster on top of stove. Pour over ham 1 gallon water, 1 cup black molasses and 1 cup vinegar. Cover and allow to come to a rolling boil, then lower heat and let simmer slowly until skin can be easily removed (about 2 hours). Remove ham from solution; remove skin and puncture at intervals with an ice pick and insert very small slivers of garlic. Score fat in diamonds; dot with cloves and place in a preheated oven at 300° for remaining cooking time, basting every 20 minutes with the juices that come from the ham. Add water to pan as needed. Allow to cool for a while before slicing.
Drain cherries; add enough water to cherry juice to make 1 cup. Bring cherry juice to a boil and remove from heat. Add jello and dissolve. Add Coca-Cola. Place in the refrigerator. When mixture begins to thicken, add cherries and nuts.
Divide beef into 4 patties and brown on both sides. Put browned beef patties in large skillet or pot with tight-fitting lid. Sprinkle salt and pepper on beef. Peel potatoes and slice in 2 pieces. Slice onion in 4 slices. On each beef patty, place 1 slice onion and 1 piece of potato. Pour drained peas over this. Combine tomato soup and water. Pour over top of mixture. Simmer for 45 minutes until potatoes are done.
In a 2 1/2-quart casserole, cook ground turkey, onion, garlic, chili powder and salt, covered, on High for 3 to 5 minutes until turkey is no longer pink, stirring to break up turkey.
Chop corned beef and mix with chopped green onion tops only (do not use the onion). Mash together with cream cheese and roll in chopped pecans. Chill and serve.
Beat cream cheese at medium speed on electric mixer until fluffy, stir in remaining ingredients. Serve on crackers or bread. Yields 3 1/4 cups.
Blend butter and sugar. Beat in vanilla and eggs. Sift dry ingredients together. Add dry ingredients to butter, egg mixture. Stir in 1/2 cup of M&M candies. Drop 3/4 of a teaspoon on cookie sheet. Decorate top of cookies with more M&M candies. Bake in a 375° oven for approximately 10 minutes or until golden brown. Makes approximately 72 cookies.
Preheat oven to 350°. Melt oleo in 13 x 9-inch baking dish. Sprinkle crumbs over oleo. Pour Eagle Brand over crumbs. Top with remaining ingredients. Bake 1/2 hour or until brown. Cool. Cut into bars.
Tell Mommy or Daddy I'm hungry. Go to refrigerator. Pick out hot dogs. Climb up on my high chair. Mommy or Daddy will bring hot dog and cut it up on my Pooh plate. Eat hot dog. When I'm finished, throw rest of hot dog on floor. Hug Mommy or Daddy.
Boil together till small drop becomes hard in cold water. Pour into buttered pan or dish.
Put carrots, onion and celery into kettle; just cover with water (or chicken broth). Add potatoes and simmer until vegetables are tender.
Cook until thick. Pear slices will not break down, but will become translucent. Fill hot jars with hot marmalade. Process in a hot water bath for 10 minutes.
Mix all ingredients in a saucepan and add ribs. Cook with cover off for 1 1/2 hours.
Boil meat in water, add cabbage. When cabbage is soft, add other ingredients.
Combine sugar, salt, egg and shortening. Cream; add milk, then flour, baking powder, soda, then choice of fruit. Just blend in, don't beat, after creaming. Fill muffin pans 2/3 full. Bake at 400° for 20 to 30 minutes.
Mix and sift dry ingredients. Fold in wet ingredients, saving hot water until last. Mix well. Pour into greased loaf pan. Bake at 325° for 1 hour and 10 minutes. Wrap in wax paper while still hot from oven. Chill in refrigerator for approximately 3 hours.
Combine eggs, sugar, cinnamon and salt. Stir in milk, vanilla, potatoes, nectarine and raisins. Pour into a 2-quart baking dish; set dish in a pan of hot water (water should be 1 inch deep). Bake in a 350° oven for 50 to 60 minutes or until a knife inserted in center comes out clean. Serve warm or cold.
Heat oven to 325°. Line 6 cups of a muffin pan with foil baking cups. Finely crumble one cookie into each liner. Blend cottage cheese, egg, sugar and vanilla until smooth. Pour into muffin cups. Bake for 25 to 30 minutes. Cool in pan on wire rack. Remove foil cups from pan. Refrigerate until chilled. Top each with 1 teaspoon of preserves before serving.
Heat butter, water and rice to boiling in Dutch oven. Reduce heat. Simmer, uncovered, until water is absorbed, about 12 minutes. Stir milk, sugar, salt and cinnamon stick into rice. Heat to boiling. Reduce heat, cover and simmer, stirring occasionally, until milk is absorbed, 50 to 60 minutes. Remove cinnamon stick. Cool. Stir in chopped almonds.
Combine all ingredients, except pineapple juice, in a large Dutch oven; stir well. Bring to a boil, stirring occasionally. Add pineapple juice; return to a boil. Reduce heat and simmer 5 minutes. Serve hot. Yield: 3 quarts.
Blend cocoa and sugar. Add butter in saucepan; cook over low heat until melted. Add milk and cook to boil. Serve over ice cream hot or cold. Store in refrigerator.
Mix together in a bowl oil, garlic salt, dill weed, lemon pepper and Hidden Valley Ranch. Break up pretzels and put in a gallon Ziplock bag. Pour dressing mixture over pretzels and seal bag. Marinate for 1 hour, turning in between to coat. Then, put pretzels on cookie sheet and bake at 250° for 30 minutes. Stir after first 15 minutes.
Cook chicken, then dice and combine all ingredients, except cheese and potato chips. Place in well-greased casserole dish. Sprinkle with cheese, then chips. Bake 10 minutes at 450°. Serve hot and garnish with parsley.
Cook fettuccine according to directions. Drain then return pasta to pot. Meanwhile, sprinkle sausage with blackening seasoning and place in a large skillet over medium heat and cook until lightly browned, about 5 minutes. Stir in Alfredo sauce, Tabasco sauce and parsley and heat through. Pour over pasta and toss until well coated. Makes 6 servings.
Cook and stir onion and green pepper in oil in 10-inch skillet until onion is tender, about 3 minutes. Stir in rice, water chestnuts, mushrooms and soy sauce.
If green beans are fresh, parboil about 10 minutes and drain. If canned beans, just drain. In large saucepan, fry bacon until crisp; remove from pan. Saute onion in bacon fat; add green pepper. Add green beans to sauteed onion and green pepper. Stir in stewed tomatoes, including juice, and catsup. Simmer, uncovered, until juice is absorbed, about 1/2 hour.
Place potatoes on bottom and up sides of an 8 x 12-inch casserole dish. Bake, uncovered, at 400° for 10 minutes. Brown beef. Drain. Place beef, broccoli, 1/2 of onions and the tomato in the potato shell. Combine mushroom soup, milk, 1/2 cheese soup and black pepper. Pour over beef mixture. Cover with foil. Bake at 400° for 20 minutes. Top with remaining cheese soup and onions. Bake, uncovered, for 2 to 3 minutes longer.
Brown turkey, with onions and green pepper in a nonstick skillet. Add remaining ingredients, except yogurt and rice or noodles. Cover and cook 20 minutes. Remove from heat; stir in yogurt. Serve over rice or noodles. Approximately 390 calories per serving.
In a saucepan, combine the margarine, cocoa, sugar and milk. Bring the mixture to a boil and boil for 1 minute (see note). Remove from the burner and add the remaining ingredients. Drop from a spoon onto waxed paper. Makes about 3 dozen.
Mix leaves, sugar and water in large pan. Simmer 10 minutes. Add tea bags and boiling water. Cool, then remove tea bags. Add orange juice; pour over ice.
Prepare pastry shell. In saucepan, mix gelatin with grapefruit juice. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved; remove from heat. Stir in ice cream; chill, stirring occasionally until mixture is consistency of unbeaten egg whites. Beat egg whites until peaks form; slowly add sugar and beat until stiff. Pour in gelatin mixture, grapefruit sections and pecans. Pour into shell. Garnish with grapefruit, pecans and whipped cream.
Mix all together. Bring to a boil and simmer 15 minutes (cool a little). Put in refrigerator overnight. Bag or box the next day.
Stir dry ingredients together. Add to shortening; work into a meal. Put vinegar and egg into a 1 cup measure and add cold water to fill to 1 cup line. Add to other ingredients and work dough until it comes off hands. Form into balls. Roll dough out on floured surface with floured rolling pin. Leftover dough can be stored in refrigerator for 2 days, otherwise freeze. Take dough out of freezer the night before you need it and place in refrigerator.
Mix together cake mix and pudding mix. Add water, oil, eggs and flavoring. Beat with mixer until well blended. Mix sugar and cinnamon. Set aside. Pour half of the batter into a well-greased and floured tube pan. Sprinkle half of the cinnamon and sugar mixture over batter. Add rest of batter. Sprinkle rest of cinnamon and sugar on top. Bake at 350° for 45 to 50 minutes. Let cool in pan. Remove and glaze with confectioners sugar.
Preheat oven to 350°. Lightly grease a 13 x 9 x 2-inch baking pan.
Pour 1 cup boiling water over shortening, sugar and salt. Let shortening melt. Set aside.
Cut steak into small pieces. Salt and pepper; put into paper bag with flour and shake until all is covered. Fry until tender in butter. I use half butter and half cooking oil. When all of steak is fried, put onion which has been cut into small pieces, in pan and saute until tender. Add water, then soup and mushrooms. Put steak in and simmer 30 minutes. Add sour cream and let simmer about 5 more minutes. Serve over noodles or rice.
Beat eggs, adding sugar gradually. Beat until smooth. Add cooled, melted margarine and vanilla or anise. Sift flour and baking powder and add to egg mixture. Dough will be sticky enough to be dropped by spoon. Makes 60.
Dice onion and bell pepper; cook with the ground beef. Drain and add chili mix and ketchup. Simmer 20 minutes. Add pinto beans and sugar.
Cream shortening; add sugar and mix well. Add eggs and beat. Dissolve soda in buttermilk. Combine dry ingredients and add alternately with buttermilk. Pour into greased and floured loaf cake pan. Bake at 325° for 1 hour.
Combine rhubarb, pineapple and sugar. Place over low heat until sugar dissolves. Cook over medium heat until clear and thick, about 10 minutes. Remove from heat and add jello.
Cover squash with broth. Add tarragon and parsley and cook until tender. Saute onions and garlic in butter. Add sherry; cook until soft. Add flour to onions. Mix well. Whisk squash mixture until smooth. Add onion mixture to squash and stir. Simmer until mixture is slightly thickened. Puree in blender or food processor. Season to taste, adding the celery salt first and then the salt and pepper. Add cream shortly before serving.
Cook all together for 30 minutes (less time for very young squash). Makes 7 to 8 pints.
Saute onion and garlic in 1 tablespoon oil. Chop broccoli and steam separately. Add milk and flour to onion and garlic to make a roux. Add more milk if needed. Add broccoli and Velveeta cheese. Cook until cheese melts over low heat, stirring often. Serve with cornbread or rolls.
Cut off tops of green peppers; remove seeds and membranes. Mix beef, then let simmer.
Crush cookies in Baggies. Mix cream cheese, margarine and sugar in separate bowl. Mix puddings, milk and Cool Whip in second bowl. Add cream cheese mixture to pudding mixture. Layer cookie crumbs with cream cheese mixture.
Preheat oven to 350°. Thaw spinach. Mix all ingredients together. Place in a 2-quart casserole. Cook for 40 to 50 minutes.
Melt caramels in saucepan with water over low heat. Stir frequently until sauce is smooth. Pour over cereal and nuts. Toss until well coated. With greased fingers, press mixture into greased 13 x 9 baking pan. Sprinkle morsels on top. Place in 200° oven for 5 minutes or until morsels soften. Spread softened morsels until blended to form a frosting. Cool. Cut into bars.
Grease bottom only of a 13 x 9-inch pan. Sprinkle marshmallows over bottom. Combine strawberries and syrup with DRY jello and set aside. Combine remaining ingredients until well blended and pour over marshmallows. Then pour strawberry mixture evenly over batter. Bake at 350° for 45 to 50 minutes or until done. Usually comes out brown.
Peel apples and cut into 8 pieces each. Cook in microwave for 2 minutes. Roll 1 piece of apple up in a crescent roll (may sprinkle with cinnamon if you like). Place in 9 x 13-inch pan. Melt oleo with sugar and pour over rolls. Then pour Mt. Dew over rolls. Bake at 350° for 30 minutes. Then cover lightly and bake 10 minutes more.
Combine chili powder, salt and pepper in cup; set aside. Melt butter in heavy large saucepan over medium heat. Add mushrooms, onion and celery and cook, stirring occasionally, until onion is transparent (about 10 minutes). Add ground beef and 1/2 of chili powder mixture. Cook, breaking up meat with fork, until brown. Stir in remaining chili powder mixture, tomatoes, water, sugar and Worcestershire. Cover partially and simmer 15 minutes. Add beans and simmer 10 more minutes. Sprinkle each bowlful with 1 tablespoon Cheddar cheese and broil until cheese melts. Top with dollop of sour cream.
Mix all ingredients. Make 2 rolls. Bake on cookie sheet. Put butter on top. Roll in sugar. Bake 45 minutes at 350°.
Wash and stem grapes. With your fingers, squeeze out pulp skins in saucepan, saving the skins. Cool pulp about 5 minutes to soften and then press through a strainer to remove seeds. Add pulp to skins and boil 5 minutes.
Blend sugar and oleo together. Add eggs and vanilla. Mix in flour and cocoa. Stir in nuts. Pour in greased and floured 9 x 13-inch Pyrex. Bake 20 minutes at 325°. Dust with powdered sugar.
Melt butter; add dry ingredients. Add Milnot and mix well. Cook in microwave on Medium until sugar has dissolved. May also cook in double boiler. Great served on ice cream.
Cook onion until tender, blend in flour, salt and broth. Cook until bubbly. Add remaining ingredients. Pour into pie crust. Bake at 450° for 10 to 15 minutes.
In skillet, cook bacon until crisp. Remove and crumble. Pound round steak. Spread each with 1 teaspoon mustard. Place 2 pieces of pickle and 4 pieces carrots across the narrow end; sprinkle with 2 teaspoons onion. Starting at the narrow end, roll up. Tuck in ends; fasten with toothpicks or skewers. Brown roll-ups in drippings; pour off fat. Stir in soup, celery, parsnips and parsley. Cover; cook over low heat for 1 hour and 15 minutes. Stir occasionally. Thin with water if desired. Serve with mashed potatoes. Garnish with bacon. Makes 6 servings.
Sift dry ingredients 3 times. Mix white and brown sugars. Add shortening; stir to blend well. Add eggs and vanilla; mix to smooth batter. Add dry ingredients; mix well. Add chopped nuts and raisins; blend well. Spread dough in a thin layer in a 2 x 9 x 13-inch baking pan (well-greased and floured). Bake for 25 minutes at 350°. Cool 5 minutes; cut into bars. This is a quick, easy, "stand-by" recipe.
Sift flour, soda, salt and sugar in one bowl. Mix oil, egg, apples, nuts and vanilla in separate bowl. Mix together in greased iron skillet. Bake at 350° for 50 to 60 minutes.
Bake 2 layer cake as directed. To assemble in punch bowl, place one layer cake in bottom of bowl. Prepare instant pudding; use half on first layer. Slice bananas over pudding. Pour half of pineapple (juice and all) over bananas. Put strawberries 1/4-inch deep over pineapple. Top with whipped topping. Repeat layers. Top with pecan halves and refrigerate. This is a very showy dessert.
Line 9 x 3-inch greased baking pan with graham crackers. Boil 1/2 cup butter and brown sugar until well mixed. Remove from heat; add nuts. Bake for 10 minutes at 350°. Slice and serve. Kids luv it!
Combine 1 cup flour, oatmeal, brown sugar and butter. Mix well. Pat into an ungreased 13 x 9-inch pan. Bake 10 minutes.
Cut 40 biscuits into quarters and roll into mixture of sugar and cinnamon. Place in greased tube pan and layer with raisins, nuts and/or coconut. Pour mixture of brown sugar and butter over and cook for 45 minutes at 350°. Cool and remove from pan when cool.
Place 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add the potatoes and other vegetables. Stir. Mix fairly often to prevent sticking. Do not cover the mix; it will get soggy. Heat until the potatoes are soft.
Put back into oven until frosting bubbles. Use a 9 x 9-inch pan.
Cook spaghetti according to directions on package. Chill. Place in large bowl. Pour on dressing and Salad Delight. Toss. Add diced pepper, diced onion, diced tomato and diced or sliced cucumber. Mix well. Keep refrigerated.
Add the sherbet to the Jell-O. Stir and chill in refrigerator until partially set. Add the oranges and Cool Whip. Mix together and chill until well set. Serves 6 to 8.
Break tortilla chips and place on bottom of greased casserole (3-quart). Mix soups, Pet milk, chopped onion, water and green chilies all together. Pour over tortilla chips, then layer chicken and cheese, then chips, soup, chicken and cheese again; makes 2 layers. Bake at 350° for 30 minutes. Let stand for 15 minutes before cutting, then enjoy!
Arrange chicken parts in a 9 x 13-inch pan. Mix the soups and water together well; pour over chicken. Bake at 350° for 1 hour, or until chicken is completely cooked. Serve over rice.
Mix together milk, sugar, egg yolks, self-rising flour and salt in a heavy saucepan. Cook until thickened. Remove from heat. Add gelatin and orange juice concentrate. Beat 4 egg whites until stiff. Fold into 1/2 of the whipped topping. Then fold this into the cooled, cooked mixture.
Place cubed bacon and onion in shallow microwave dish or glass bowl. Cook on High until bacon starts to crisp and onion is transparent. Place pork and beans, partially drained, into large casserole dish. Add bacon, onion and grease to beans along with sugar and mustard. Stir to mix well. Microwave on High 14 minutes, stirring and turning 1/2 turn after 7 minutes. Let stand 5 minutes.
Combine all ingredients except flour. Add enough flour, a bit at a time, to make a very stiff dough. Let stand overnight. Roll into ropes about 1/2 to 3/4-inch in diameter. Cut into 1/2 to 3/4-inch pieces. Bake at 400° until golden brown.
Cook the macaroni according to package directions, omitting the salt; drain and set aside. Spray the inside of a 4-quart pot with nonstick vegetable cooking spray and place over high heat. Add the onions, bell pepper and celery. Saute for 5 minutes, stirring constantly to prevent burning. Add the beef and the next 7 ingredients. Cook, stirring, for 15 minutes. Then stir in the stock, tomato paste and tomatoes. Cover, reduce the heat and simmer for 15 minutes, stirring often. Add the macaroni and cook for 8 minutes; remove from the heat. Stir in the parsley and let stand for 10 minutes, allowing the macaroni to absorb the meat flavor.
Combine celery, onion and broccoli and cook. Cook rice. Combine rice and cooked vegetables. Fold in cream of chicken soup. Pour into casserole. Add butter to top of ingredients. Pour Cheez Whiz over top. Heat in oven until bubbly at 350°.
Cook beef, onion and garlic in large saucepan over medium-high heat until beef is brown, stirring to separate meat; drain fat. Puree tomatoes with juice in covered blender or food processor. Add tomatoes, water, bouillon cubes and pepper to meat mixture. Bring to a boil; reduce heat to low. Simmer, uncovered, 20 minutes. Add orzo and vegetables. Simmer 15 minutes more.
Mix dry ingredients and add butter. Pack mixture firmly into 2-3 round pans. Bake at 350°F until brown.
Preheat oven to 325°. Mix flour, sugar and soda. Add 2 beaten eggs and crushed pineapple (do not drain). Mix all ingredients (except last 5) together. Pour in 9 x 13-inch (Pam sprayed) pan. Bake 45 to 55 minutes. Cool on wire rack.
You will need 24 (6-inch) skewers. Soak in water 20 minutes. This prevents burning.
Cut up apples and dip in pineapple juice. (The pineapple juice will keep the apples from turning dark.) Mix apple cubes, walnuts, raisins, coconut, and marshmallows in bowl. Add Miracle Whip and mix until moisten. Refrigerate until serving.
Cut vegetables into small pieces. Onions need to be chopped fine. Mix altogether in medium mixing bowl. Other fresh vegetables may be substituted. Chives, when in season, taste great instead of the onions.
Slit hots dogs lengthwise and put cheese slices in middle. Wrap dough around the hot dogs. Slide onto sticks lengthwise. Cook over coals until done.
Mix sugar and cinnamon together in small bowl. Cut one tube of biscuits in quarters and toss in large Tupperware bowl. Add some cinnamon and sugar mixture to biscuits and shake. Repeat with remaining tubes of biscuits and cinnamon. Layer pieces in a buttered tube pan, rectangle pan or 2 separate round pans.
Place sugar, vinegar and butter in heavy pan; let come to a boil. Blend together remaining ingredients and add to the boiling mixture. Stir until it comes to a hard boil. Take from heat; add some salad dressing. Keeps well in refrigerator. Use this dressing with chopped potatoes, celery, onion and eggs.
Saute chopped onion in the margarine until tender and transparent. Add flour and cook until it thickens. Dissolve bouillon cubes in boiling water. Add to flour mixture, stirring to mix thoroughly. Add the frozen broccoli and cook for 10 minutes. Then add the Velveeta cheese (in cubes). When cheese is melted, add salt and pepper to taste and serve.
Sift together all-purpose flour, baking powder, salt and sugar. Cut in margarine with fork until mixture resembles coarse corn meal. Add milk and blend only until flour is moistened and dough pulls away from sides of bowl. Can turn out and knead dough. Roll it and cut it with biscuit cutter or can use drop method. Place on greased cookie sheet and bake at 475° for 12 to 15 minutes.
Wash okra. Cut into slices. Don't use stem or tip. Mix together egg and milk. Add to okra and mix well, coating all okra. Put meal and flour into a large bowl or gallon Ziploc bag. Add salt and pepper and mix or shake well. Add okra to batter and mix well until coated or seal bag and shake well until coated. Fry in about 1-inch of oil until brown on all sides. Drain well on paper towel.
Sift dry ingredients together; set aside. Cream butter and sugars. Blend into creamed mixture, eggs, water and vanilla. Add dry ingredients. Mix thoroughly. Cover and refrigerate at least 2 hours. Cut Andes candies in half. Enclose each piece of candy in about 1 tablespoon of chilled dough. Place on greased cookie baking sheet about 2 inches apart. Can be topped with nuts or colored sugars. Other flavors of Andes candies may be used. Bake in 325° oven 10 to 12 minutes.
Measure all ingredients in mixing bowl and beat 2 minutes. Add 3/4 cup eggs (about 3 medium). Beat 2 minutes more. Bake at 350° for 30 to 35 minutes.
Cook pasta according to package directions; drain. Drain tomatoes, reserving liquid. In skillet, add reserved liquid and boil 5 minutes. Stir in tomatoes, chicken, onion, mushrooms, garlic and rosemary. Cook 6 minutes or until chicken is done, stirring occasionally. Toss with pasta and cheese. Garnish with chopped parsley and serve with additional cheese, if desired.
Place unrolled crescents on large cookie sheet. Bake at 375° for 11 to 13 minutes. Cool completely. Mix cream cheese, dressing and mayonnaise to make a creamy spread. Spread on rolls. Crumble veggies over cream cheese mixture. Top with shredded cheese. Serve.
Combine nutmeg, cinnamon, ginger, salt and pepper. Rub into meat. Heat cooker. Add oil and brown meat on both sides. Add onion, garlic and brown sugar dissolved in wine, water and bay leaves. Close cover securely. Cook 35 minutes with pressure regulator or vent pipe.