HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak country ham in water overnight. Remove from water; pat dry with paper towel. Place in roasting pan, skin side up. Add 4 cups water, pineapple juice or any liquid. Place in cold oven. Heat to 400°. After temperature reaches 400° for 20 minutes, turn oven off and leave for 3 hours (never open door). Turn oven back on to 400° again and leave 20 minutes. Cut oven off and leave for 8 hours or overnight.
Cook chicken (preferably in pressure pan) in enough water to yield amount of broth. Strain broth. Mix 1/2 chicken soup and 1/2 of broth with mushroom soup (1/2 of broth goes in chicken soup). Set aside. Combine stuffing mix with butter; reserve 1/2 cup for garnish. Add celery and onion to chicken soup. Grease a 13 x 9 x 2-inch baking pan. Spoon half the stuffing mix into dish. Add 1/2 chicken; cover with 1/2 chicken soup mixture. Repeat stuffing, chicken and chicken soup layers, then pour mushroom soup over all. Sprinkle with reserved stuffing mixture. Refrigerate overnight.
Soak apples in lemon juice several minutes. Combine apples with all other ingredients and lightly toss. Refrigerate overnight and serve chilled.
Brown meat and onion; add garlic, salt, tomato paste, Dr. Pepper and water. Simmer until thick. Add remaining ingredients. Put lid on pan and cook 10 more minutes. Serves 8.
Mix flour, sugar and butter until it looks like corn meal. Put in 8 x 8-inch pan. Bake 20 minutes at 350°.
Beat eggs until thick. Add sugar. Combine margarine, flour, cocoa, vanilla and nuts. Mix well and add to sugar mixture. Pour into greased 13 x 9-inch pan. Bake at 350° for 30 minutes. Remove and spread marshmallow cream (thin layer) over top while warm. Let stand a few minutes before adding frosting.
Boil the potatoes and dice into cubes. Dice boiled eggs, well. Dice sliced pimientos. Dice green pepper and onions, very fine. Add all other ingredients. (Miracle Whip and sandwich spread should aid in bringing about the overall desired consistency.) Salt and pepper can be added, season to taste. Serves 16 to 20.
Cream the margarine, sugars, eggs and vanilla in a large bowl. Add dry ingredients and mix well. Fold in chocolate chips. Drop by spoonful on a lightly greased cookie sheet. Bake in a 350° oven for 10 minutes. Cool on rack.
Mix 1/2 package soup mix with the other ingredients except chicken. Pour into 9 x 13-inch pan and place chicken on top. Sprinkle rest of soup mix over chicken. Bake covered at 400° for 1 hour.
Peel and slice cucumbers and onion. Soak in salt water for 2 hours. Add vinegar and sugar. Refrigerate before serving.
Mix spices and herbs, except salt, with oil in a small bowl. Set aside. Heat cast-iron pan over high heat. When hot, add spice mixture to pan and cook 1 minute. Stir constantly! Add pepper and shallot. Mix and cook 2 minutes over high heat. Add scallops. Mix well. Cook 3 minutes over high heat. Stir once and season with salt. Serve over hot pasta. Sprinkle with lemon juice.
Combine the sauerkraut and eggs and enough flour to make a soft dough. Turn the dough onto a floured board. Roll out to 1-inch thickness. Cut into squares and place on a greased pan. Brush with melted margarine and bake at 400° until done, about 15 to 20 minutes.
Wash broccoli thoroughly; cut flowerets and stems into bite-size pieces. Combine broccoli, cauliflower, mushrooms and green onions in shallow dish. Combine remaining ingredients in a jar. Cover tightly; shake vigorously. Pour over vegetables. Cover and chill at least 3 hours. Drain vegetables just before serving.
In largest skillet brown hamburger and chopped onion with salt, pepper, garlic salt and lemon pepper. Drain excess grease. Add remainder of ingredients to meat mixture and simmer until hot.
Cream together shortening and sugars. Add eggs, water and vanilla. In a separate bowl, sift together dry ingredients, except oatmeal. Stir dry ingredients into creamed mixture. Stir oatmeal into mixture 1 cup at a time. Bake at 350° for 10 to 12 minutes, until lightly browned. Cool 2 minutes and remove.
Heat oven to 350°; beat eggs, sugars, dressing and vanilla together. Then add flour and soda. Set aside 1 cup batter; spread remaining batter in a lightly greased 9 x 13-inch pan. Bake 12 to 15 minutes. Melt caramels with milk over low heat. Top crust with melted caramels. Sprinkle with chocolate chips and pecans. Spoon remaining batter by teaspoons over pecans. Continue baking 10 to 15 minutes, until light brown. Cool and cut in squares.
Melt butter. Add onion, rice, beef broth and mushrooms (do not drain). Mix well. Bake at 350° for approximately 1 hour. Serve 8 to 10.
Combine the flours, sugar and baking powder. Stir to mix well. In a separate bowl, combine the pumpkin and buttermilk; stir until blended. Add the pumpkin mixture to the flour mixture and stir just until the dry ingredients are moistened. Coat a baking sheet with nonstick cooking spray. Drop heaping tablespoonfuls of dough onto the sheet, placing the biscuits 1/2-inch apart for soft biscuits or 1 1/2-inches for crusty biscuits. Bake at 375° for about 18 minutes or until lightly browned. Transfer to a serving plate and serve hot.
1. Layer drained broccoli on bottom of 9 x 13 inch dish. 2. Mix other ingredients except Parmesan cheese, butter, and chicken. Second layer chopped chicken, sprinkle cheese between layers and spread sauce on top. 3. Dot with butter. Bake 30-40 minutes at 350°. 4. Sprinkle with toasted almonds.
Cream sugar and Crisco. Add eggs, beating until creamy. Add chocolate mixture. Beat on low the flour and buttermilk mixture alternately. Preheat oven to 350°. Cook in two 10-inch greased pans for about 30 minutes.
Mix dry jello, cottage cheese and add drained fruit and nuts or marshmallows. Fold in Cool Whip and chill until jello is set. Garnish with fresh fruit.
Mix all ingredients except tomato sauce. Roll into miniature balls. Bake at 350° for about 15 minutes. When ready to serve, mix and heat tomato sauce with meat balls.
Scald milk and stir in sugar, salt and oleo or butter. Cool to lukewarm into large warm bowl. Sprinkle in yeast. Stir until dissolved. Stir in lukewarm milk mixture and half the flour. Beat until smooth. Stir in enough additional flour to make a soft dough.
Brown meat, onions and pepper. Add other ingredients. Cook slowly about 3 hours. Serve on hamburger buns. Freezes well.
Cut steak into strips. Salt each piece, dip in flour and fry in pan with oil. Add meat, soup, water and chopped onion to crock-pot. Add salt and pepper and bouillon to taste. Cook on high for 4 to 6 hours or until meat is tender. Serve with white rice and corn.
Melt margarine, blend in flour. Cook over low heat until smooth and bubbly. Gradually add milk. Bring to boil, stirring constantly. Boil for 1 minute. Add salt, soup and 1 1/2 cups cheese. Stir until cheese melts. Remove from heat and cool slightly. Stir in sour cream. Add chicken and broccoli; mix well. Turn into greased 9 x 12-inch casserole dish. Sprinkle with remaining cheese. Bake at 350° for 20 to 25 minutes or until bubbly.
Heat cherry juice and water. Add gelatin and stir until dissolved. Chill until it begins to thicken. Add remaining ingredients except lettuce. Pour into mold and chill until firm. Unmold and serve in lettuce cups with salad dressing. Serves 8.
Thaw crabmeat and retain liquid (may substitute imitation crabmeat). Melt butter over medium heat. Stir in flour, salt and paprika until blended. Gradually stir in milk. Cook, stirring, until mixture is thickened. Remove from heat. Stir in crab, liquid, parsley, Worcestershire sauce, mustard, Tabasco and 1/4 cup cheese.
Mix ingredients and roll into balls. Bake 12 to 15 minutes at 400°. Add 1 bottle hot catsup and bake a few minutes more.
Place egg yolks, lemon juice and fruit sweetener in small saucepan. In small dish, dissolve cornstarch in water. Add this to lemon mixture. Blend in potato flakes. Stir over medium heat until mixture thickens. Cool thoroughly. Beat egg white and cream of tartar until stiff peaks form. Fold in cooled lemon mixture. Tear cake into walnut-size pieces and fold into lemon mixture. Spoon into dessert glasses or glass square pan. Chill. One serving = 1 bread and 1 fat exchange, 130 calories, 18 grams carb., 3 grams protein, 5 grams fat, 88 mg sodium and 51 mg cholesterol.
Layer in order given and let stand 2 hours or overnight. Mix just before serving. Keeps well in refrigerator.
Mix all ingredients except cheese and "topping". Press mix into casserole dish (9 x 13-inch). Mix cheese/topping and sprinkle on top. Bake in a 450° oven for 12 to 15 minutes. May be made ahead the day before except for cheese and topping. Serves 4.
Roll 1/2 wafers. Spread in bottom of pan. Beat eggs and sugar until thick and creamy. Spread over wafers. Mix nuts and pineapple with whipped cream and spread over top of butter mixture. Roll rest of wafers and spread over top.
Mix all ingredients and store in airtight container. Use 2 teaspoons in a cup of hot water.
In a large pan put popped popcorn, nuts and candied fruit. Melt together oleo and marshmallows. Pour over popcorn mixture. In well buttered angel food cake pan, press into pan. Set for a couple of hours in refrigerator. Turn out and slice.
Preheat oven to 350°. Grease a 1/2-quart baking dish. Dice peppers. Place in large bowl. Strain corn and reserve liquid. Add corn to peppers. Add milk to reserved liquid to measure 1 cup. Beat eggs thoroughly. Beat in sugar, nutmeg, salt, pepper, half and half and milk. Pour in prepared dish and bake in boiling hot water bath in oven for 40 minutes.
Blend room temperature butter, sugar and salt together. Add syrup and milk; blend thoroughly. Add eggs, one at a time and beat 1 minute. Add flavoring and pecans. Pour into unbaked deep-dish pie crust. Bake 1 hour at 350°.
In a medium bowl, combine tofu, cheese, cilantro, onion, corn and chili powder. Heat enchilada sauce. Dip each tortilla quickly into the heated sauce and place it on a flat surface; top with 1/2 cup tofu mixture and roll tightly. Place seam side down in an 8-inch square shallow baking dish. Pour remaining sauce over enchiladas.
Preheat oven to 350°. In a medium bowl combine dry ingredients. Combine remaining ingredients in another bowl; add to dry ingredients and stir to blend. Place batter in an 8 x 8-inch nonstick pan sprayed with nonstick cooking spray. Bake 15 minutes. Serves 12.
Mix ingredients well in large bowl. Pour mixture into pie shell. Cover and refrigerate for 2 hours. Serves 6 to 8.
Cream butter and sugar, add beaten egg. Add dry ingredients alternately with milk and vanilla. Add nuts. Pour into muffin cups and bake at 375° for 25 minutes.
Dissolve gelatin in boiling water. Add ice cream by spoonfuls. Stir until melted and smooth. Blend in whipped topping and fruit. Chill, if necessary, until mixture will mound. Spoon into crust. Chill about 3 hours or freeze until firm. Makes 8 servings. Garnish. If you're counting calories, try making this recipe with sugar-free Jell-O.
Heat oven to 325°. Coat 10-inch Bundt pan with nonstick cooking spray. Mix together cinnamon, sugars and cocoa in small bowl; set aside. In a mixing bowl, combine cake mix, vanilla pudding, eggs, sour cream, milk and oil; beat for 10 minutes. Stir in chocolate chips. Pour into prepared pan, alternating cake batter and sugar mixture. Bake at 325° for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Yield: 12 servings.
Combine meat, tomatoes, soup and beans and heat. Line pan with Doritos. Pour mixture on top. Sprinkle cheese on top. Bake at 350° until cheese is melted.
Prepare the cake mix as directed, adding the oil. Bake at 350° for 25 minutes in a sheet cake pan. Beat the cream cheese until soft. Mix the pudding with the milk and blend in the cream cheese. Spread on a cooled cake. Mix the pineapple with the Cool Whip and spread over the cream cheese. Sprinkle with coconut and nuts.
Cream butters and sugar in one bowl. Mix rest of ingredients together in another bowl (except vanilla and nuts). Slowly add ingredients to butter and sugar. Add vanilla when all mixed. Add nuts to mix slowly. Put in cold oven. Cook 1 hour at 325° in 2 tube pans.
Sift first 3 ingredients. Cut in butter until crumbly. Press into glass baking dish, 9 x 11-inch. Cut up fruit (cut plums in half and take out pit or slice peaches). Mix together sugar and cinnamon and sprinkle over fruit.
Melt morsels with margarine and condensed milk on low heat until melted. Mix in marshmallows and nuts. Pour into a greased 9 x 13-inch pan. Cool in refrigerator. Cut into squares.
Sift flour into mixing bowl. Add sugar, baking powder and salt. Cut in shortening. Add egg, milk and vanilla; mix until blended. Add 1 1/4 cups walnuts. Pour into a greased and floured 9 x 5-inch loaf pan. Sprinkle remaining 1/4 cup walnuts over top. Bake at 350° for 60 to 70 minutes. Let stand in pan 10 minutes. Turn out onto wire rack to cool. Makes one loaf.
Sift sugar, flour, soda, salt, cinnamon and allspice. Combine eggs, pie filling, oil and vanilla. Stir into flour mixture and mix well. Stir in dates and nuts. Pour into greased and floured pan, 13 x 9 x 2-inches. Bake 40 to 45 minutes in 350° oven. Cool and cut in squares and serve with whipped cream or Dream Whip.
Blend the flour, butter and pecan pieces. Press in a 13 x 9-inch pan. Bake for 15 minutes in a 250° oven. Beat the cream cheese, sugar and half of the Cool Whip and pour on the crust. Mix the chocolate, vanilla and milk all together and pour over cheese layer. Add the remaining Cool Whip and sprinkle with crushed pecans on top.
Prepare ground beef according to directions on seasoning mix package. In a large salad bowl, layer lettuce, meat, olives, cheese, tomato, onion and broken tortilla chips. To serve, toss well and top with taco sauce and/or your favorite dressing.
Dissolve jello in boiling water, set in refrigerator to cool, but not jell. Empty cake mix in a bowl, add oil and eggs, alternately. Add a little lemon peel, if desired. Add jello mixture last. Mix well. Bake in 9 x 12-inch sheet pan or tube pan at 350° or until golden brown, don't overbake. Keeps well.
Put flour in a very large bowl (that has a sealed cover). Make a well in the center. Add milk, water, sugar, salt and eggs. Then sprinkle with yeast. Do not mix. Seal lid; let set one hour. Remove seal; add 1 cup melted margarine. Mix together and knead dough. (May need more flour.) Reseal. When the lid pops off, the dough is ready to shape into rolls, etc.
Cream butter; gradually add 2 cups sugar, beating well at medium speed with an electric mixer. Add eggs, one at a time, beating after each addition. Add applesauce, mixing well.
Combine the first 6 ingredients. Dip chicken in mixture of egg and milk. Roll chicken in dry mixture. Put in a 9 x 13-inch cake pan. Pour melted butter over chicken. Bake at 350° for 1 hour or until brown.
Wash hens; glaze with diet margarine and orange marmalade. Place stuffed hens with rice in oven at 350°.
The day before or early in the morning you can begin. In a large kettle or bowl, combine gelatin with boiling water, stirring until dissolved. Then fold in all at once, strawberries with juice, drained pineapple, bananas and nuts. Turn half of strawberry mixture in 12 x 8 x 2-inch baking dish as a first layer and refrigerate until firm, about 1 1/2 hours. Then evenly spread sour cream. Gently spoon on rest of strawberry mixture and refrigerate. Just before serving, cut in squares and serve on lettuce leaves. Serves 12.
Brown chicken in shortening in skillet. Add remaining ingredients. Cover and cook over low heat for 45 minutes or until chicken is tender. Serve over flat noodles.
Fill pie plate with sliced apples. Sprinkle with sugar and cinnamon. In a small bowl mix butter, flour, sugar and egg. Add salt and walnuts, if desired. Pour all over apples. Bake at 350° for 45 minutes.
Dice and cook potatoes in 6 qt. Dutch oven, set aside. Do not drain. Cook, drain and crumble bacon. Cook celery and onions in skillet with a small amount of fat left over from the bacon. Put bacon in skillet with onions and celery on very low heat. Drain clams and tuna and add to skillet, allow to simmer for a few minutes. Pour contents of skillet in pan with potatoes and add milk. Cook on low heat until almost boiling. Add corn starch to cold water and stir into soup. Cook until solids stay suspended when soup is stirred, thicken more if needed.
Combine first 4 ingredients in large bowl; beat until blended. Stir in walnuts and chocolate pieces. Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheet. Garnish with walnuts if you wish. Bake at 350° for 12 to 15 minutes or until cookies are set. Cool on wire racks. This is a chewy, brownie-like cookie with a chocolatey flavor.
Brown beef and onions; drain. Sprinkle meat with salt and pepper. Halve chilies crossways and remove seeds. Place half the chilies in 10 x 6 x 1/2-inch baking dish. Sprinkle with cheese; top with meat mixture, arranging remaining chilies over meat. Combine remaining ingredients. Beat until smooth. Pour over chilies. Bake at 350° for 45 to 50 minutes until knife comes out clean. Cool 5 minutes before serving.
Mix and roll into small biscuits. Bake until light brown. Can be made ahead and frozen.
In large bowl, combine yeast and warm water. Let stand about 5 minutes. Add rye and whole wheat flours, molasses, cocoa, coffee and salt. Beat dough by hand or with dough hooks until flour is moistened. Stir in all-purpose flour. Scrape dough onto floured surface. Knead, adding as little flour as possible, about 5 minutes. Put raisins and sunflower seeds into dough and knead to distribute. Place dough in oiled bowl; cover with plastic wrap and let rise until double, about 1 hour.
Heat 1 cup cranberry juice cocktail just to boiling. Dissolve gelatin in hot juice. Add remaining juice and salt. Chill until partially set. Stir in apples, celery and nuts. Pour into 6 individual molds. Chill until firm.
Cream sugar and oil. Add eggs and beat well. Add vinegar and food coloring; beat well. Sift dry ingredients; add alternately with milk. Add vanilla; beat well. Pour into tube cake pan and bake at 350° until done. (Knife inserted into cake will come out clean.)
Melt butter in heavy frying pan. Add dried beef and cook a few minutes. Blend in flour. Stir thoroughly. Take from heat. Add milk and blend well. Heat until boiling, stirring constantly.
Boil for 5 minutes the sugar and water to make a simple syrup. Pour simple syrup over 3 tablespoons chopped mint leaves. Let syrup cool, strain it and add to it the juice of lemon and orange. Chill.
Bone and flake the crabmeat. Combine with green pepper and pimento. Blend together the 1/4 cup salad dressing, egg yolks, onion juice, onion and seasonings. Add to the crabmeat mixture; toss until well mixed. Pack into 6 custard cups and unmold into casserole. Top each with 1 tablespoon of salad dressing; sprinkle with paprika. Bake in a 400° oven for 25 minutes, or until bubbly. Makes 6 servings.
Chop cherries and dates; mix all ingredients. Drop on greased cookie sheet. Bake at 375° for 15 minutes.
Boil chicken until tender. Debone and chop. Put in bottom of large casserole dish. Add 1/2 of stuffing mix; place chicken on top. Pour stock over, then place remaining half of stuffing mix on top. Slightly dilute cream soup and pour on top using a fork to force some of the soup down. Bake at 325° about 30 minutes or until bubbly.
In a large bowl, mix starch and cold water. Stir in boiling water. Microwave on High for 3 to 6 minutes. Mix in soap and coloring. Paint away.
Mix buttermilk with pudding, then add cool whip. It will seem rather lumpy at first, but it will smooth right out.
Brown sausage; add all ingredients except green pepper. Heat to	boiling, stirring occasionally. Reduce to simmer 10 minutes. Cook uncovered. Stir in green pepper. Heat until pepper is warm.
Preheat oven to 375°. Cream margarine and sugar. Add egg and water, beat well. Combine with flour, baking powder and salt. Chill at least one hour or overnight. Roll dough to 1/8 inch thickness. Cut with cookie cutters. Bake 6 to 8 minutes. Frost and decorate.
Combine sugar, cornstarch and salt. Stir in water. Add berries. Bring to a boil. Simmer until clear and thickened, 3 to 4 minutes. Remove from heat; add lemon juice and rind. Chill. Good on pancakes and waffles.
Preheat oven to 350° while mixing mixture, then turn oven off. Beat egg whites. Add cream of tartar and salt. Beat until stiff. Add sugar, two tablespoons at a time, beating after each addition. Stir in vanilla, nuts and chips. Drop by teaspoon onto cookie sheets lined with aluminum foil. Put in oven (make sure heat is off!). Do not open oven door for at least 8 hours. Carefully remove cookies from foil. Makes 40 to 50 cookies.
Combine the first 7 ingredients in order given. Reserve 1 cup of batter; pour rest into greased jelly roll pan. Spread cherry pie filling over batter. Drop reserved batter by the teaspoonful over the pie filling. Bake at 350° for 30 minutes, or until done. Cool.
Crumble ground beef into a baking dish. Layer potatoes, cheese, onion and green pepper over beef. Spread with soup. Bake, covered with oiled foil, at 300° for 1 hour or until ground beef is cooked through and potatoes are tender.
Brown beef and onions. Add enchilada sauce, soups and chili peppers. Cook 15 minutes at low heat. Place layer of sauce in casserole; add layer of tortillas and layer of cheese. Repeat and end with cheese. Bake at 350° for 1 hour.
Preheat oven to 350°. Grease a 2-quart casserole. Cut potatoes into slices, about 4 cups. Heat 3 tablespoons margarine in a saucepan until melted. Blend in flour, salt and pepper. Stir until mixture is smooth; add milk and cook until bubbly. Arrange potatoes, onions and sauce in layers alternately. Cover and bake for 30 minutes, then uncover and bake for awhile longer, until potatoes are tender.
Mix first five ingredients well. Reserve 1 cup of this mixture and to it add creme de menthe. To the remaining batter, add chocolate syrup. Pour chocolate batter into your Bundt pan or an angel food pan which has been sprayed with Pam, then pour your green batter in (you may want to add a couple drops of green food coloring on top of the chocolate). Don't stir! Bake for 50 minutes at 350°.
Mix all together except half of cheese. Put in casserole. Top with rest of cheese. Bake at 350° for 30 minutes or more, until heated through.
In a large bowl, combine all ingredients. Pour into a greased 11 x 7 x 2 in. baking dish. Bake, uncovered, at 400 degrees for 25 to 30 minutes or until the top and edges are golden brown. Yields: 4 to 6 servings.
Combine all ingredients, mixing well. Pour into lightly greased 1-quart dish. Bake at 350° for 1 hour or until set. Makes 5 to 6 servings.
Trim excess fat from steak. Combine thyme and next 5 ingredients in a small bowl; crush with back of spoon. Pat mixture evenly on both sides of steak. Heat olive oil in a cast-iron or ovenproof heavy skillet over medium-high heat. Add steak and cook 3 minutes on each side. Bake at 450° for 20 to 25 minutes or until desired degree of doneness. Remove from oven; cover with aluminum foil and let stand 10 minutes. Cut into thin slices and serve with buttered rice.
Prepare brownie mix and bake according to directions in a 9 x 13 pan. Prick top of warm brownies with fork at 1-inch intervals and drizzle with Kahlua or coffee. Let cool and crumble.
In Dutch oven, brown chicken in oil until golden. Add onion, garlic and seasonings. Cover and slow cook 30 minutes. Add tomatoes and wine and simmer 30 minutes or until tender.
Combine the first 3 ingredients; mix well and pat into a greased 13 x 9-inch pan. Bake 15 minutes at 350°.
Season steaks with salt, pepper and garlic powder. Layer steaks and vegetables in a crock-pot. Mix together the soup and water. Pour over steaks and vegetables. Cook on low for 8 to 10 hours.
Brown sausage. Cut bread slices in half. Place bread lengthwise on ends and place in 2 rows in 9 x 9-inch baking dish. Sprinkle sausage on top and in between slices of bread. Beat with fork remaining ingredients. Pour over top, making sure it gets between bread slices. (Make sure you grease the pan; Pam will do.) Bake at 350° for about 40 minutes, covered. Remove cover and cook for about 5 to 10 minutes longer. Top with cinnamon or pancake syrup.