HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Shake flour in Reynolds oven bag. Place in large roasting pan at least 2-inches deep. Trim skin and fat from ham, leaving a thin layer of fat. Score surface of ham in diamond pattern and insert cloves. Place ham in bag. Close bag with nylon tie. Cut 6 (1/2-inch) slits in top. Insert meat thermometer through slit in bag into thickest part of ham, not touching bone. Bake until thermometer reads 140° (2 to 2 1/2 hours). Let stand in bag 15 minutes. Makes 10 to 12 servings.
Cut all vegetables first and place in large mixing bowl. Add vinegar, olive oil, basil and oregano (salt to taste is purely optional). Toss so that all vegetables are coated. Set aside to briefly marinate. Prepare your chicken. Heat a large skillet or electric frypan with 2 tablespoons additional olive oil. When hot, brown garlic in oil. When done, add chicken and toss until it just turns white. Add vegetables with all the liquid. Toss to mix and turn down heat. Cover and let simmer, stirring occasionally, for approximately 15 to 20 minutes, or until veggies are just tender and not soggy. Spoon over rice or pasta.
Combine mayonnaise, sour cream, honey, lemon juice, lemon peel, salt and pepper in a bowl. Mix until smooth. In a large serving bowl Combine potatoes, apple, pineapple and nuts. Mix well. Add mayonnaise mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve cold.
Sift dry ingredients into a large bowl. Melt butter and heat liquid to 115°. Beat eggs and add, with liquid, to flour mixture; stir. Turn onto a floured board; knead 7 to 8 minutes. Let rise until double in bulk. Form rolls. Let rise and bake about 20 minutes at 375°. Makes about 2 dozen rolls.
Beat egg. Dip chicken breasts in egg and then roll in bread crumbs. Put in baking dish. Sprinkle with Parmesan cheese and cover with spaghetti sauce. Bake 45 minutes (30 minutes if boneless breasts) at 350°. Remove from oven. Sprinkle with shredded Mozzarella cheese. Return to oven until melted (15 minutes at most).
Cream together whipped margarine and sugar. Add eggs (one at	a time), flavoring, flour and milk. Spray tube pan with Baker's Joy. Bake at 325° for 1 1/2 hours.
In large skillet, add onions, garlic and red pepper to oil. Cook until onions become transparent. Add pasta to boiling water.
Mix cocoa and boiling water. Stir until smooth, set aside. Beat egg whites with cream of tartar until very stiff. Sift dry ingredients in a large bowl. Make a well in center. Add oil, egg yolks and cocoa. Mix and add vanilla. Beat well. Fold in egg whites. Use angel food pan. Bake in 325° oven for 55 minutes. Raise heat to 350° and continue 10 minutes.
Cook onion and green pepper in oleo until tender. Stir in flour and pepper. Add milk and bring to a boil. Reduce heat. Add shredded cheese and Miracle Whip. Stir until cheese melts. Combine potatoes and ham with sauce; bake at 350° for 30 to 35 minutes. Serves 4 to 6.
Saute jalapenos in olive oil with garlic and cumin. Add beans and broth, then cook for 5 minutes at medium heat. Mash beans. Boil and stir for 10 minutes. Season beans with salt, pepper and lime juice. Top with cilantro and onions. Serve as a side dish or in burritos.
Cream shortening and sugar. Add egg yolks. Mix in the flour, baking powder, vanilla and milk. Make two layers and add Meringue Topping before baking.
Let buttermilk and soda sit in black iron skillet for 15 minutes. Add the sugar, butter and syrup and bring to a boil. Turn down heat and stir to keep from sticking. When it reaches soft ball stage, add nuts. Stir until well mixed and pour into buttered dish. Cut when cool.
Brown hamburger and drain. Drain juice off mushrooms. Combine tomato paste, sauce and both kinds of Chef Boyardee sauce. Stir in mushrooms and hamburger. Heat over medium heat and serve. Freezes well.
Mix all ingredients well and freeze in muffin pans or pour into a large plastic container to freeze. Pop out of pans to serve or drop into bags and return to freezer to serve later. Cut salad in plastic containers into squares to serve.
Mix butter and bouillon cubes then add soup mix, rice, and water. Mix and pour into buttered casserole dish. Salt and pepper chicken and place on top of rice mixture. Cover and bake at 350 degreed for 1 1/2 hours, or for boneless chicken, 1 hour.
On top of the stove mix the ingredients. Heat thoroughly and stir well. Pour over cake and spread, then sprinkle with about 1 cup chopped pecans.
Prepare lasagna according to package directions; drain. In large skillet, heat oil. Add zucchini and onion; cook until tender. Stir in Pasta Sauce and oregano. Simmer, uncovered, 10 minutes. In medium bowl, blend Ricotta, eggs and Parmesan.
Chop all vegetables finely, divide broccoli and cauliflower into very small pieces. Add dressing and put bacon (crumbled) on top just before serving.
Chop onion and set aside. Dice red bell pepper and set aside. Lightly spray a medium saucepan with nonstick cooking spray and heat over medium heat. Add chopped onion and diced red bell pepper to saucepan. Cook, stirring often, until tender. Add instant rice to saucepan; stir well to combine. Add the water, undiluted broccoli and cheese soup, minced fresh parsley and salt. Mix well. Bring the rice mixture to a boil. Reduce the heat. Cover and cook rice mixture until liquid is absorbed and the rice is tender, about 10 minutes. Serve rice immediately.
On waxed paper, combine crumbs and chili powder. In shallow dish, dip chicken into dressing. Coat with crumb mixture. On baking sheet, arrange chicken. Bake at 400° for 20 minutes or until chicken is no longer pink, turning once during baking. Serve with salsa.
Combine French dressing, jam and soup mix in saucepan and bring to simmer. Cook 3 to 5 minutes, stirring until well blended. Remove from heat. Brown chicken in oil. Place in slow cooker. Sprinkle with salt and pepper. Add sauce. Cover and cook on low 4 hours. Makes 4 to 6 servings.
Place chicken in a greased casserole and put sliced mushrooms on top. Mix together remaining ingredients, except pasta or noodles, and pour over the chicken. Bake uncovered at 350° for 1 hour. Serve over pasta or noodles.
Beat egg yolks, sugar and juice together. Add flour and mix well. Fold in egg whites. Use a 16 x 11-inch pan lined with wax paper and oiled well. Bake at 350° for about 10 to 12 minutes. Wet dish towel in ice water and squeeze out well. Pour cake out on dish towel and roll up in wet towel. Put in refrigerator and let cool well.
Cook beans and one very small onion in boiling water until tender. Melt fat; add flour. Gradually stir in milk. Cook until thick. Add 1/4 cup cheese; cook until melted. Add mustard. Arrange eggs and beans in alternate layers using 8-inch casserole and cover with sauce. Top with crumbs mixed with rest of cheese. Bake at 350° for 25 minutes.
Peel potatoes if skin is tough. Otherwise, just scrub and rinse them. Cut potatoes into thin slices.
Heat sour cream over low heat until lukewarm; stir frequently. Dissolve yeast in water in large mixing bowl. Add warm sour cream, margarine, sugar, salt, eggs and 2 cups flour; beat until smooth. Add enough of the remaining flour until dough cleans side of bowl. Knead until smooth. Cover and let rise in a warm place, about an hour or until doubled. Punch down dough. Shape into loaves, let rise until double and bake 30 minutes. Also can be made into pecan rolls.
Combine dry ingredients. Then add eggs and milk. Stir until smooth. Fry in oil. Makes 7 servings.
Lay rolls out flat on baking sheet, pressing seams together. Bake according to directions. Mix the cream cheese, dressing mix and mayonnaise together; spread mixture over cool crescent dough. Shred broccoli, cauliflower and carrots; sprinkle vegetables over top. Cut into squares; keep in refrigerator.
Cut 10 (1-inch) slices of bread. Mix ingredients. Spread mixture onto slices and put under broiler until golden and puffy.
Cook apples until tender, sweeten to taste. Melt butter in baking dish. Mix together the flour, sugar and milk, then pour over butter. Add fruit on top of mixture, but not stir in. Bake at 350° until crust comes to the top and browns.
Grate cheese and reserve 1/2 cup. Drain and pat chilies dry. Layer 9 x 13-inch pan with chilies and cheeses. Pour beaten mixture of eggs, milk and flour over layers. Refrigerate at this point if you want to prepare before baking.
Spread pan with crescent rolls (push up on sides of pan). Sprinkle cooked sausage over rolls, then Cheddar cheese. Beat eggs with salt and pepper. Pour over cheese. Add hash brown potatoes and sprinkle with Parmesan cheese. Bake 30 to 35 minutes at 375°.
Combine sugar, water and cornstarch. Cook until thick. Add strawberry jello. Mix well. Let set for 10 minutes. Mix in strawberries. Pour into baked and cooled pie shell. Top with Cool Whip.
Cut shortening and cheese into flour. Add milk. Mix until forms ball. Knead on floured surface about 20 times. Roll into 1/2-inch thickness. Cut. Bake at 450° for 12 minutes.
Mix and bake at 350° in an 11 x 7-inch pan. Let cool slightly. Cut into bars, then roll in powdered sugar.
In skillet, cook and stir ground meat over medium heat 8-10 minutes or until it is no longer pink, breaking it into small pieces. Add taco mix and amount of water as directed on pkg. Continue cooking according to pkg. directions. Remove skillet from heat. Stir in one cup of salsa. Place all ingredients in small containers on a table and allow guests to make their own taco. Makes 8 servings.
Mix all ingredients and bake at 350° for 15 to 20 minutes for round layer pans or 35 to 40 minutes or sheet cake.
Stir together flour, salt and sugar. Add sour cream, cottage cheese and eggs; gently beat, just until flour mixture is moistened. Drop by 1/4 cup well apart onto a hot, oiled griddle. Cook until bubbles break, turn and brown other side. Serve with maple syrup.
Combine cake mix, 1 egg and butter. Mix well. Press into a 9 x 13-inch Pyrex pan. With a mixer, mix remaining eggs, cream cheese, vanilla and powdered sugar until smooth and creamy. Spread on top of cake mix. Bake at 350° for 25 to 35 minutes. Cool and cut into squares.
Saute onion and pepper in oleo. Mix rest of ingredients in. Bake, covered, for 1 hour at 375°.
Saute onion in margarine until tender. Add wine; simmer a couple minutes. Add remaining ingredients except pecans. Spoon mixture into a 8 inch square baking dish and sprinkle with pecans. Bake at 350°. Serve hot with your favorite crackers.
Mix all ingredients. Soak chicken pieces 2 to 4 hours. Bake until done at 350° about 1 hour.
Grease pan with oleo. Put fish in bottom, sprinkle mixture on top. Bake at 350 degrees for half an hour.
Combine all but bacon, parsley, Tabasco, cream and cheese in a large kettle. Simmer 1 1/2 hours or until vegetables are tender. Blend half of soup (to thicken) in blender and return to kettle. Add bacon, parsley, Tabasco and cream. Bring just to a boil. Adjust seasonings. Serve topped with cheese. Serves 8 to 10.
Cream together shortening and sugar. Beat in eggs, salt and flavoring. Stir in flour and blend thoroughly. Chill 1/2 hour. Roll small portion of dough on floured board to 1/8 to 1/4-inch thickness. Cut in stars or other shapes. Place on ungreased cookie sheet about 1-inch apart. Bake in a 375° oven for 8 to 10 minutes or until golden brown. Decorate with colored frosting and colored sugar. Makes 2 to 4 dozen.
Pare eggplant and cut into small pieces. Cook in boiling water with salt until tender. Drain and mash. Place bacon in skillet and cook until brown. Add onion; cook gently 15 minutes. Add tomatoes and seasonings; cook another 15 minutes. Combine eggplant to tomato mixture. Add 1 cup bread crumbs and 1/2 the cheese. Place in greased casserole dish and sprinkle with remaining crumbs and cheese. Bake at 350° for 15 minutes.
Boil chicken in water with celery stalks, sliced onion, 1 tablespoon whole pepper, 2 bay leaves and 1 tablespoon salt. Boil broccoli 5 minutes; line baking dish with broccoli and add diced chicken. Mix other ingredients together except cheese and crumbs. Pour over; sprinkle on cheese and cover with crumbs (dressing crumbs can be substituted). Bake at 350° for 25 to 30 minutes.
Cook flour and milk over low heat, stirring until thick. Remove from heat, add a pinch of salt and cool. Beat shortening, margarine and sugar until fluffy. Add flour mixture and vanilla; then beat until fluffy. Tastes a lot like Cool Whip.
Chop raisins in a blender or food processor. Mix all ingredients with enough mayo to moisten. Spread on your choice of bread.
In a heavy saucepan, combine butter, sugar, corn syrup and water. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage (300°) on candy thermometer. Remove from heat. Stir in almonds. Pour into foil-lined 15 1/2 x 10 1/2 x 1-inch pan. Sprinkle chocolate morsels over brittle. Let stand 5 minutes until morsels become shiny and soft. Spread evenly over crunch. Cool to room temperature. Chill 1 hour. Break into bite-size pieces.
Combine all ingredients and mix well with hand. Form into balls, drop into sauce and cook until done.
Put all fresh seasonings in water and boil until tender. Add chicken broth. Fry chicken in small amount of oil until brown. Season chicken and roll in flour before cooking. Put chicken and chicken broth in water and let boil on high for a few minutes. Turn heat to low. Make a gravy, deep brown with flour and bacon fat. Put gravy in water gradually to mix well. Let mixture cook 1/2 hour. Add ham and other seasonings. Cook on low for 1/2 hour. Add crabs, oysters and shrimp 15 minutes before serving. Serve over rice.
Brown the meat in a heavy skillet, stirring to keep crumbly. Add salt. In another skillet, melt shortening and saute onion and celery until tender. Add to hamburger. Add remaining ingredients and simmer for 15 minutes. Serve on hot hamburger buns. Serves 50.
Combine eggs, sweetener and pumpkin. Blend well. Add salt, spices and milk; mix well. Pour into 8-inch pie pan. Bake in a moderate 350° oven 50 to 60 minutes or until done. Cut and serve like pie pieces, although it has no pastry crust.
Sift dry ingredients together. Mix together milk, margarine and beaten egg yolks; add to dry ingredients, stirring until blended. Beat egg whites until stiff. Fold egg whites into mixture, stirring sparingly. Put heaping tablespoon mixture in hot greased Ebelskiever tins or cook on greased pancake griddle. Serves 4.
Fry chicken wings. While frying, mix melted butter and hot sauce. Immediately upon removing chicken from frying pan, dip each piece in hot sauce mixture. Drain and serve hot.
Boil potatoes and salt in large pot. While potatoes are cooking, combine broth, water, onions, celery, carrots and pepper in heavy large saucepan. Cook separate until all veggies are soft. Drain potatoes. Add broth mixture, 2 cans milk and cheese to potatoes. Simmer on low for 1 hour.
Cream all ingredients well. Form into ball. Wrap in tinfoil. Freeze. Unthaw 1/2 hour before using. Roll in crushed walnuts and serve with crackers.
Mix thoroughly shortening, 1 1/2 cups sugar, eggs and vanilla. Blend in flour, cream of tartar, soda and salt. Shape dough by rounded teaspoonfuls into balls. Mix 2 tablespoons sugar and the cinnamon. Roll cookies in the cinnamon sugar. Place 2 inches apart on ungreased cookie sheet. Bake 9 minutes at 375°.
Beat cream cheese until soft and fluffy. Gradually beat in milk. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours. Top with cherry pie filling before serving.
In blender, combine milk, eggs, sugar, vanilla, coconut, margarine and the biscuit mix. Cover blender; blend 1 minute. Pour batter into greased 9-inch pie pan. Bake for 35 to 40 minutes at 350° or until done (when knife comes out clean).
Brown meat quickly with onion. Add tomato juice. Stir in remaining ingredients. Simmer until veggies are tender. Makes 6 servings.
A very versatile plain cake recipe. Combine butter and sugar until creamy, add eggs and beat well. Add half the flour and half of the milk; beat, then add rest of the ingredients. Mix well. Place in 2 greased layer pans or 1 Bundt pan. Bake. Cool and frost.
Getting out a cookbook is fun, but no picnic. If we print jokes, people say we are silly. If we don't they say we are too serious. If we clip things from other magazines, we are too lazy to write them ourselves. If we don't, we are too fond of our own stuff. If we don't print contributions, we don't appreciate true genius. If we do print them, the pages are filled with junk. Now, very likely, someone will say we swiped this from some other cookbook.......we did!!!!!!!!
Let milk come to a boil and drop marshmallows in. Stir until melted. Let cool and mix with whipping cream, fruit and nuts. Pour into casserole; sprinkle top with crushed vanilla wafers. Place in refrigerator and chill.
Fry hamburger and onion until brown. Add salsa. Simmer until heated thoroughly. Mix together cream cheese, sour cream and garlic. Then add in cooked egg noodles. Pour hamburger and cheese noodle mix in oblong glass dish. Bake at 350° until thoroughly heated.
Steam or microwave each vegetable separately. Drain and pat dry with a paper towel. Butter a glass ovenware loaf pan and line the bottom with buttered wax paper. Using a processor or blender, puree each vegetable separately, adding 2 eggs, 1/2 teaspoon lemon juice and 1 tablespoon heavy cream (salt, pepper, nutmeg to taste, I use a large pinch of pepper, nutmeg and salt substitute) to each batch, blending well. Layer in loaf pan and cover with the waxed paper. Bake in a preheated oven at 350° for approximately 1 hour. Serve sliced. The colors of the vegetable layers present a pretty addition to your table. Serves 6 to 8.
Put sugar, butter and milk in pan and boil until soft ball forms; remove from heat. Add vanilla and soda. Soda will make it caramel. Add chopped English walnuts.
Pound chicken breasts to 1/2-inch thick. Saute in 3 tablespoons butter for abut 2 minutes, each side. Remove chicken and place in baking dish. Brown onion and mushroom in same pan and saute until tender and slightly browned. Add all other ingredients and mix well. Pour over chicken and bake at 375° for 40 to 45 minutes or until brown on top. Serve with rice.
Heat chocolate in large microwave bowl at High speed for 2 minutes. Stir until completely melted. Beat in cream cheese and vanilla. Cool to room temperature. Gently stir in Cool Whip and refrigerate one hour. Shape into balls about 1-inch size and gently roll in nuts, coconut or chocolate. Store in covered dish in refrigerator.
Brown hamburger in microwave in casserole dish until desired doneness, about ten minutes on High power. Add rest of ingredients. Microwave on High for 5 minutes. Remove cover and microwave for 25 minutes on 50% power. Stir at least once.
Brown meat with onion. Pour off excess grease and place mixture in baking dish. Add sauce, rice, beans, 1 1/4 cups cheese and chips (save enough chips to sprinkle on top). Mix well. Cover with remaining cheese and chips. Bake at 350° for 30 minutes.
In skillet, cook bacon until crisp. Add ham and onion. Cook and stir until onion is tender. Drain.
Chop eggplant; cook and drain. Mix eggplant and onion together. Add soup. Fold in stiffly beaten egg whites, salt and pepper. Place all ingredients in a casserole dish; add shredded cheese on top. Bake at 275° for about 40 minutes.
Make according to box instructions. Bake in 10 x 15-inch jelly roll pan 15 to 20 minutes. Cool.
Cook sweet potatoes until tender. Cool, peel and mash. Measure exactly 4 cups. Stir in brown sugar, orange rind and orange juice. Mix well. Chill mixture until stiff enough to handle. Shape 1/4 c. potato mix around 1 large marshmallow. Roll in coconut or pecans and place in 9 x 13-inch baking dish. Bake at 350° for 20 minutes. May be frozen at this point. Thaw before baking.
Dissolve sugar and water over heat. Add peanuts and cook until mixture is absorbed on peanuts. Then bake for 30 minutes at 300°, stirring about every 5 minutes.
Bake at 350° for 45 minutes or until done. Bake in greased and floured tube pan. Remove from pan after 1/2 hour. Let cake completely cool before icing.
Mix all ingredients in pan to be cooked in. Bake at 350° about 40 minutes.
Combine flour, brown sugar, oats and melted butter. Pack firmly into an ungreased 7 x 11-inch pan.
Place flour, salt and pepper in a paper bag and shake well. Add loin chops and shake well. Place chops in shallow baking dish. Combine catsup, brown sugar and mustard. Blend and place 1/4 of this mixture on each chop heart. Add water to cover bottom of pan. Cover and bake 1 hour at 350°. Remove cover for the last 15 minutes to brown. Place chops on serving platter and garnish each with a crab apple.
Slit peppers (scrape seeds out) and lay in the bottom of a 9 x 13-inch baking pan. Grate cheese and lay on top of peppers. Beat eggs with a fork. Put 5 heaping tablespoonfuls sour cream in eggs and beat with fork until mixed well. Pour on top of cheese and bake at 325° for 25 minutes. Check and if eggs are not done in the middle, bake for 5 minutes more. Salt and pepper top of eggs.
Dissolve yeast in first amount of water. Add sugar. Mix well and let rise 30 minutes or until bubbly. Mix remaining ingredients and add the first mixture. Cover with greased waxed paper and place in refrigerator. After chilled, make rolls as needed. Shape, brush with butter and let rise at least 2 hours. Bake at 425° in a preheated oven.
Cut each apple into 8 wedges. Unroll crescent dough into 8 triangles and cut each in half. Put apple wedge on each dough piece and roll it up. Paste the dough around the apple piece any way you can. Neatness not necessary. Arrange in 9 x 9-inch pan or 9-inch pie plate. Snug up against each other. Drizzle melted butter over them. Sprinkle with combined sugar and cinnamon. Pour orange juice into pan, not over them. Bake at 400° for 30 to 35 minutes. Serve warm, plain or with ice cream.
Slice angel food cake into 3 layers.	Combine crushed pineapple and instant pudding. Stir in Cool Whip. Spread on angel food cake layers. Refrigerate. You can use sugar-free pineapple and instant pudding mix for dieters.
Boil potatoes, peel and slice. Mix vinegar, sugar, water and salt and pepper; add to onion and celery. Mash eggs. Add water mixture to potatoes and marinate. Add eggs. Mix mayonnaise and milk. Add to potatoes.
Rip bread dough into 1-inch pieces. Place in greased 9 x 13-inch pan.
Mix 1/2 of cheese with the rest of the ingredients and pour into an 8-inch greased casserole. Top with the rest of the cheese and bake 1 hour at 350°.
With an electric mixer, combine jello and cottage cheese. Then add crushed pineapple and oranges. When thoroughly mixed, fold in Cool Whip. Put in serving dish and top with chopped pecans.
Dough: Mix water, oil, egg, salt and flour together well. Roll it thin.
Cream sugar and butter. Add eggs and vanilla and beat until fluffy. Add mashed bananas. Combine flour, baking soda, baking powder and salt. Add to banana mixture. Add nuts if desired. Pour into a greased 9 x 5-inch loaf pan. Bake at 350° for 45 to 50 minutes or until inserted toothpick comes out clean. Cool in pan 10 minutes. Serve with cream cheese.
Heat oven to 350°. Mix brown sugar, margarine, vanilla and egg in large bowl until well blended. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool 3 minutes before removing from cookie sheet. Makes about 4 1/2 dozen.
Beat egg yolks. Add 1/2 cup sugar. Beat until thick and lemon colored. Mix in crumbs, vanilla and almond extract. Beat egg whites until frothy. Continue beating and add 1/2 cup sugar until mixture is shiny and stands in peaks. Fold into egg yolk mixture along with nuts. Spread into two greased 8-inch pie pans. Bake at 350° for 25 to 30 minutes.
Wash mushrooms; twist off stems. Heat oil and butter in skillet over medium heat. Saute chopped stems, garlic and shallots, 7 to 10 minutes. Remove liquid from spinach (press). Add to pan and cook for 3 minutes. Add all spices and goat cheese. Mix until smooth and heat.