HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash well cured ham in hot water, scrubbing well to remove pepper, etc. with stiff brush. Rinse well and place ham in deep pan. Completely cover with cold water. Soak at least 24 hours, changing water at least four or five times during soaking period to remove salt. Place ham in large kettle, completely covering with cold water. Bring to a boil, lower heat and boil gently for 30 minutes per pound. When time is up, test with a fork. If tender, remove from water and place cut side down on baking sheet. Remove skin and trim fat. Remove any loose bone. Score fat on top of ham, being sure to cut down in fat but not the lean portion. Place whole cloves in decorative pattern completely covering scored top. Sift brown sugar over the top and place in 400° oven until sugar melts. Place on platter and cool completely before slicing.
Cook ingredients, except vanilla, until it coats a spoon. Cool for a while and add vanilla and milk or enough to fill your freezer can. You can add fresh peaches, bananas or strawberries. Delicious.
Grease a 15 x 10 x 1-inch jellyroll pan and line with waxed paper; grease and flour waxed paper. Set aside. Combine eggs, baking powder and salt; beat at high speed of mixer until foamy. Gradually add 3/4 cup sugar, beating until mixture is thick and lemon colored. Fold in flour and lemon extract. Spread in prepared pan. Bake at 400° for 10 to 12 minutes. Sift powdered sugar in a 15 x 10-inch rectangle on a linen towel. When cake is done, immediately loosen from sides of pan and turn out on sugar. Peel off paper; starting at narrow end, roll up cake and towel together. Cool on a wire rack, seam side down, for 10 minutes. Unroll cake; remove towel. Spread cake with jelly and re-roll. Place on serving plate, seam side down. May garnish with strawberries and cream.
Combine ground beef, rice, onion, salt and pepper. Shape into 1 1/2 inch balls. Place in a single layer of 2-quart casserole. Combine soup and water and pour over meat balls. Cover and bake at 350° for 1 hour.
Cook ground beef and onion a little together. Then mix all other ingredients together in a baking dish. Bake 1 hour at 350°.
Cut top off 1 loaf of bread, saving top for use as a lid. Hollow out this loaf, saving the insides for dipping later. Combine all the other ingredients and stuff the hollowed out bread; replace top. Wrap tightly in foil and bake approximately 1 hour at 375°. Cut up reserved loaf of bread and insides for dipping. Serve hot with the pieces of bread all around. Don't forget to eat the shell when cheese mixture is gone.
Combine ham and onions. Place about 1/3 cup down the center of each tortilla. Top with 2 Tbsp. cheese. Roll up and place seam side down in a greased 9 x 13 pan. In a bowl, combine flour, cream, eggs and salt. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for about 45 to 50 minutes. Uncover, bake for 10 minutes. Sprinkle with remaining cheese. Bake for 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving. You can test for doneness by sticking knife in egg mixture. If knife comes out clean, it is done.
Mix all ingredients. Pour into greased and floured loaf pan. Bake at 275° for 1 to 1 1/2 hours.
In 1 1/2-quart casserole blend soup, milk, mustard and pepper. Stir in macaroni and 1 1/2 cups cheese. Bake at 350° for 25 minutes or until hot. Stir. Top with onion rings and remaining cheese. Bake 5 minutes or until cheese melts. Makes about 4 1/2 cups.
Combine ingredients in large bowl. Pour into pie crust (it will be heaping). Roll out remaining crust and cover pie. Tuck top crust down and over bottom pie crust. Cut vents. Bake in hot oven at 425° for 60 minutes. You may need to put tinfoil over pie 40 minutes after in oven to keep from burning.
Place chicken in electric skillet, salt and pepper. Add garlic, onions and pepper. Pour catsup over chicken, onions and pepper, then cover with Coke. Bake at 325° in electric skillet approximately 1 hour or until liquid is almost gone.
Melt 1/4 cup of butter; add flour and whisk. Add half and half and milk; bring to a boil slowly. Boil 2 or 3 minutes. Add cheese, celery and seasonings; stir until cheese melts. In a 9 x 13-inch glass dish, alternate layers of sauce, bacon and eggs. Top with 1/3 package Pepperidge Farm stuffing mix tossed with 4 to 6 tablespoons of melted butter. Bake at 350° for 20 to 25 minutes. Serves 12.
Mix and pour into unbaked pie shell, bake at 300° for 45 minutes. Cool and serve.
Mix dry ingredients well. Add wet ingredients and mix well. Can be kept in refrigerator for 6 weeks, using as needed. Bake in muffin tins with papers at 350° for 25 to 30 minutes.
Beat eggs until thick and lemon colored. Gradually beat in sugar and nutmeg. Blend in shortening. Add flour alternately with milk, using only enough flour to make a soft dough. Turn out on lightly floured board and knead gently for 30 seconds. Roll 1/2-inch thick. Cut with floured doughnut cutter. Fry in deep fat until brown, about 1 1/2 minutes on each side. Drain well. While warm, coat with granulated sugar or confectioners sugar. Makes approximately 3 dozen.
Cream butter and sugars. Add eggs and vanilla. Mix well. Mix together flour, oatmeal, salt, baking powder and baking soda. Add to butter, sugar, eggs, vanilla mixture. Add chocolate chips, grated Hershey bar and nuts. Roll into balls and place two inches apart on cookie sheet. Bake for six minutes at 375°. May require a few more minutes than six, depending on how your oven bakes.
Chop and steam head of cabbage. Drain. Place 1/2 of cabbage in greased casserole dish. Top with 1/2 can of water chestnuts, 1/4 cup of sour cream and 1/4 cup of cheese. Repeat another layer. Bake, covered, at 350° for approximately 10 minutes until mixture is bubbly and cheese begins to melt.
Cut sourdough bread into chunks making sure that each piece has one side of crust for spearing and dipping. Rub an electric fry pan or saucepan with the cut garlic. Heat the garlic and wine in the pan. Grate the cheese (Gruyere and Emmenthaler is a good mix.) Toss together with cornstarch. Remove the garlic from the wine; gradually fork stir handfuls of cheese. Mix in slowly so it stays hot.
Thaw juices. Mix juices and powdered sugar together in a blender until mixed. Pour in large container. Add Squirt and gin. Mix well. Freeze for 24 hours. Thaw for 1/2 hour before serving.
Mix all together in a large bowl. Use about 1/3 cup mix per cup of hot water.
Cream the sugars and shortening. Add egg and applesauce. (Do not use mixer.) Sift together flour, soda and salt. Add to mixture. Add cinnamon, nutmeg and raisins before stirring in flour. Mix well. Pour into greased and floured 9 x 12-inch pan. Bake at 325°. Serves 15 plus.
Mix gelatin, cold water and boiling water. Add well drained vegetables to gelatin, then add mayonnaise and salt. Refrigerate overnight or until spreadable consistency. Makes large amount.
Shake seasoning mix and flour in a plastic bag. Place each pork chop into the bag and shake to coat with mixture. Place seasoned chops in a microwave browning dish or 2-quart casserole dish. Cover with wax paper; microwave on Medium-high for 12 minutes. Turn chops over and rotate dish; microwave on Medium-high for 12 minutes or until chops are done. Let stand 5 minutes before serving. Serve hot.
Mix mustard, flour, salt and egg, adding some milk and melted butter in cooking pan. When hot, add cheese; stir until smooth. Add milk to thin to right texture. Serve with toast points. Makes 6 servings.
Brown meat and add rest of ingredients into crock-pot. Cook for 4 hours and serve.
Mix orange juice, butter, vanilla wafers and powdered sugar until well blended. Roll into small balls, then roll in coconut. Serve.
Place pork chops in baking pan. Layer on top with potatoes, sliced onion and cover with soup. Cover with foil and bake at 350° for 1 1/2 hours or until done.
Cook cabbage in a small amount of water for 5 minutes until fairly tender. Drain and turn into buttered shallow 2-quart baking dish. Sprinkle with 1/2 of the salt and cover with the franks. Make a smooth white sauce with butter, flour and milk. Stir in mustard and remaining salt. Pour over casserole mix. Bake at 350° for 25 minutes.
Combine melted butter with sugar. Add sour cream. Blend well. Add eggs; beat well. Stir in all remaining dry ingredients until blended. Stir in chocolate chips. Bake in 9-inch greased and floured tube pan at 350° for 40 minutes. Done when tester comes out clean and cake springs back. Turn out onto plate. Dust with confectioners sugar when cool.
Simmer together the first 6 ingredients in a skillet until tender. Add remaining ingredients and mix well. Place in a large casserole dish or Dutch oven. Cover the container and bake in a 350° oven for 40 minutes. Serve with green salad and garlic bread.
Brown ground beef; drain. Dump the remaining ingredients into the pan or crock-pot (do not drain vegetables). Cook over low heat. The longer the stew simmers, the more the flavors blend.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan. Dump pineapple (undrained) into pan. Spread evenly. Dump in pie filling. Spread evenly. Sprinkle cake mix over cherry layer. Sprinkle nuts over cake. Cut up butter over layered mix evenly. Bake at 350° for 50 minutes or until top is brown. Serve warm or at room temperature. Good with vanilla ice cream or Cool Whip.
Place rice, vegetables and seasonings in a casserole dish and mix thoroughly. Add broth and water; stir. Place dish in oven, uncovered. Bake at 350° for 30 minutes or until done.
Saute meat, onion and pepper. Drain off fat. Season to taste. Spread evenly in large casserole. Drain whole corn and spread over meat; likewise with cream-style corn, then the mashed potatoes. Top with the onion rings and heat in oven at 350° for 30 minutes. Serve with salad.
Mix first 3 ingredients well; form a ball. Roll in pecans. Serve with crackers.
Mix jello with water; let cool. Mix with Cool Whip and strawberries. Put in graham cracker crust and refrigerate.
Cream butter and sugar well. Add eggs, one at a time. Sift flour, chocolate and cinnamon together. Add alternately with milk. Add prunes and beat well. Add soda. Bake in 350° oven (for two 9-inch round pans, bake for 25 minutes or for 9 x 13-inch pan bake for about 45 minutes). Save about 4 prunes for frosting.
Squeeze moisture out of thawed spinach (do not cook). Cook sliced zucchini just until tender; drain. In a large bowl, combine Ricotta cheese, spinach, grated carrots, eggs, nutmeg, garlic powder and parsley. Mix well.
Wash and drain chicken. Place on paper towel. Pour cup of milk in bowl; dip chicken in milk. Place on plate and season with salt, pepper and seasoned salt. Roll chicken in crushed cornflakes and place on slightly greased pan; bake in oven at 350° for about 45 minutes or until nicely brown.
Cream butter and sugar. Add egg and vanilla; beat well until all combined. Blend in mashed bananas. Mix flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Divide batter in half; add cocoa to half. Spread in bottom of greased 13 x 9 x 2-inch pan. Spoon remaining batter on top and swirl with a knife. Bake at 350° for 25 to 30 minutes.
Mix well. Heat in greased casserole dish in 350° oven for 20 minutes until bubbly and brown. Serve with Tostitos. Serves 12.
Beat eggs and sugar well, add sour milk and beat well. Add flour sifted with salt, baking powder and soda. Stir in nuts. Bake in wax paper lined 5 1/2 x 10 1/2-inch baking pan at 350° for 1 hour.
Saute until soft the green pepper, onion and butter. Take off burner and add cayenne, Worcestershire sauce, milk, catsup, cheese and clams. Serve warm. Great with chips and bread.
Mix all ingredients together. Pour into greased and floured cake pan(s) of your choice. Bake at 350° for 30 minutes.
Cream together the cream cheese, margarine and flour. Divide into 4 balls. Chill.
Layer chicken on bottom of casserole dish. Pour 3/4 cup of broth from chicken into dish. Spoon on can of drained, mixed vegetables and cream of chicken soup. Top with the butter, flour and milk mixture. Bake at 350° until brown 45 minutes to 1 hour. Serves 6-8.
In blender container, combine all ingredients; blend until smooth. Serve over ice, if desired. Store in decanter, tightly covered, in refrigerator up to 1 month. Stir before serving.
Cook raisins in 1 cup water in saucepan until raisins are tender and water is absorbed. Combine sugar substitute, 2 tablespoons water, oil, flour, soda, cinnamon, nutmeg, salt and vanilla in mixing bowl. Mix well. Stir in raisins and pecans. Mix in applesauce. Spoon into greased and floured 9 x 13-inch cake pan. Bake at 350° for 30 minutes or until light brown.
Bake a pie crust and allow it to cool. Mix dry ingredients, then add water. Cook on the stove until it becomes a clear red (not milky). Let cool and pour over strawberries that have been placed in the cooled pie crust. Top with Cool Whip. Chill.
Dissolve yeast in warm water. Pour hot water over sugar, salt and shortening. Cool to lukewarm. Add 1/2 cup flour, mixing thoroughly. Stir in dissolved yeast and add egg. Beat thoroughly. Add enough flour to make a soft dough. Turn out on lightly floured board and let rest 10 minutes. Knead until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise until doubled. Shape into 16 round rolls. Place 8 in 9-inch greased round cake pan. Repeat. Let rise. Bake in 425° oven for 10 minutes. Brush tops with melted butter when they come out of the oven.
Put chilies and cheese in lightly greased 9 x 9-inch pan. Pour beaten eggs over top. Bake at 350° for 30 minutes. Cool 20 minutes. Cut into squares. Very rich and full of cholesterol but real good.
Boil liquid and spices for 5 minutes. Put tomatoes into pint jars. Pour hot liquid over tomatoes and seal. Makes about 10 pints.
Cut up potatoes into small pieces. Coat potatoes with olive oil lightly. Sprinkle Italian dressing and mix well. Bake at 350° for 1 hour.
Place pears cut side down in large skillet. Add 1 cup soda pop. Cover and simmer until pears are tender 8 to 10 minutes. Mix cornstarch and water. Stir into liquid in skillet after removing pears and placing one pear in each dessert dish cut side up. Cook liquid mixture, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Pour into pear half. Pour 1/2 cup remaining pop into Cool Whip. Mix to color. Top each pear. Serves 8. Makes 65 calories.
Mix powdered sugar and butter. Stir in vanilla, milk and strawberries. Beat until smooth. Frost cake and garnish with fresh strawberries.
Cream butter and sugar. Add eggs one at a time. Add lemon extract. Mix flour and baking powder. Add to other ingredients. Roll into round small balls the size of marbles. Cook in 350° oven until done.
Mix cookie mix as directed and put in pizza pan. Bake and then cool. Mix cream cheese, Cool Whip and sugar. Spread on cookie mix. Arrange fruit slices on top.
Simmer cider 20 minutes. Add other ingredients. Stir good. Simmer until hot and serve.
Mix all dry ingredients. Beat egg yolk slightly; add cream. Add to dry ingredients slowly. Add vinegar slowly. If added too fast, it will curdle. Bring to boil over low heat, stirring constantly, until thickened (soft custard). Serve warm.
Mix sugar, cornstarch and salt. Stir in hot water and cook until clear and thick. Pour while hot over beaten egg whites. Add nuts and coconut. Beat well. Cool and pour into a baked pie shell. Cover the top with whipped cream.
Combine all ingredients. Mix thoroughly. Dip out batter with small ice cream scoop. Deep fry.
Combine first 5 ingredients into a spread. Split open rolls; spread half of roll with prepared spread. Place ham on spread. Put small piece of cheese on ham. Put top of roll back on. Return rolls to foil container and cover with foil. Bake at 400° only until cheese melts.
Stir together corn, sugar, salt, flour and eggs. Mix melted margarine with milk and pour into corn mixture. Bake in 8 x 8-inch Pyrex dish in 350° preheated oven for approximately 1 hour.
Crush Oreos and set aside. Mix pudding and milk until thick and put in refrigerator. With mixer, cream together cream cheese, confectioners sugar and butter. Then add with mixer Cool Whip, pudding and vanilla to cheese mixture. Layer in bowl 1/3 crushed cookies, 1/2 pudding mix, 1/3 crushed cookies and 1/2 pudding mixture. Cover with remaining cookies and refrigerate.
Soften cream cheese and mix all ingredients until smooth. Fold in Cool Whip. Pour into crust. Freeze until needed.
Combine cake mix, oil and eggs in large bowl. Stir in chips and nuts. Drop by rounded tablespoon onto ungreased baking sheet.
Bring to a boil the milk, butter and cocoa. Boil about 3 minutes. Add peanut butter, vanilla and oats. Mix well, then take off the stove. With teaspoon place on wax paper to cool. They harden as they cool.
Make a peanut butter and jelly sandwich. (I like to put peanut butter on both pieces and jelly in the middle.) Put butter on outside and grill in a pan like you would for a grilled cheese.
Mix cornstarch, sugar and salt in pan. Set aside. Beat egg and add milk. Stir into cornstarch mixture. Cook and stir over medium heat until mixture thickens. Cook and stir one minute longer. Stir in margarine and vanilla. Chill before serving. Makes about 6 servings of 1/3 cup each.
Combine ground beef, onion, milk, egg and crackers; mix well. Place in a loaf pan and make a groove down the center of loaf. Combine in a bowl the catsup, water, mustard and brown sugar. Pour over meat; bake at 350° for 1 hour. Serves 4 to 6.
Coat roast with mixture of flour, salt and pepper. Brown roast in 12-inch Dutch oven with oil. Mix broth, bay leaves, garlic salt, marjoram and basil.	Pour over meat and bake 2 1/2 hours. You can remove meat when done and thicken juices with flour for gravy.
Melt first three ingredients together over low heat. Spread cereal in shallow pan. Pour chocolate mixture over cereal. Place coated cereal in paper bag with powdered sugar. Shake until coated. Store in airtight container.
Mix ham, pineapple, cheese, bell pepper, mayonnaise and onion. Fill bread with spinach and ham mixture. Makes 6 sandwiches.
Boil potatoes. Drain, transfer to bowl. Mash and add sour cream, cream cheese, margarine, salt and pepper. Gradually beat in enough milk to make smooth and fluffy. Turn into greased casserole. Cover with foil. Chill up to 24 hours. Bake uncovered at 350°. Dot with margarine. Cook 45 to 55 minutes until heated through. Yum!
In a 10-inch skillet, brown chops slowly in hot shortening. Drain off drippings. Mix applesauce and cinnamon. Pour over chops. Cover and cook over low heat for 30 minutes or until chops are tender.
Wash scallops, then drain on paper towel. Prepare crumbs from French bread by cutting up into small pieces or blend lightly in blender. Put crumbs into a pan with melted butter or margarine. Add parsley, tarragon, salt and lemon juice to the buttered crumbs. Stir this mixture thoroughly. Add scallops and coat with mixture. Put scallop mixture into a shallow dish; bake in preheated oven at 350° for 15 minutes. Run under broiler to brown. Serves 2.
Wash zucchini; do not pare. Slice about 1-inch thick. Cook, covered, in small amount of boiling salted water until tender (15 to 20 minutes). Drain and mash with fork. Cook onion in the first tablespoon of butter or margarine until tender. Combine beaten eggs, mashed zucchini, onion, corn, Swiss cheese and salt. Turn into a 1-quart round or square casserole baking dish. Combine bread crumbs, Parmesan cheese and melted butter. Sprinkle on top of corn mixture. Place on baking sheet.
Mix sugar, flour and milk. Melt margarine in pan. Pour peaches mixed with sugar in pan. Pour batter over top of fruit. Bake at 350° for 45 minutes or until done.
Melt butter and sugar together and cook about 12 minutes or until light brown. Pour onto greased cookie sheet. Let cool. Melt chocolate over hot water. Spread on candy. Let stand, then turn candy over and put rest of chocolate on the other side. Sprinkle with chopped nuts.
Dissolve Jell-O in hot water. In place of the cold water, add the strawberries. Chill until partially thickened. Stir in angel food cake (torn into bite-size pieces). Pour into 13 x 9 1/2-inch pan and chill. Top with Cool Whip.
Melt caramels, milk and oleo in double boiler. Using a toothpick, dip marshmallow in caramel mixture, tap to remove excess and roll in Rice Krispies. Place on cookie sheet to cool, then put them in a cupcake paper liner.
In a very heavy pan, boil sugar, syrup, water and salt to hard-boil stage. Test by dropping into cold water. Pour mixture into egg whites gradually while beating at high speed for 5 minutes. Mixture becomes stiff and forms a peak. Drop quickly by teaspoonfuls onto waxed paper. Garnish with pecan halves or drained maraschino cherries.
Place meat on rack in oven pan-fat side up. Rub meat with seasonings. Turn oven up to 425°. Cook for 15 minutes, to sear meat. Turn oven down to 325° and cook 20 minutes for each pound of meat. Do not cover with foil while cooking. Slice to thickness desired. Ends well to rare in middle of meat, can cook longer if desire well done throughout.
Put everything in a large mixer bowl. Beat 10 minutes (time by clock and beat 10 full minutes). Pour into tube pan (or Bundt pan). Bake for 1 1/2 hours at 300° (or 1 1/4 hours at 325°).
Cream sugar and shortening; add pumpkin to which baking soda has been added. Add dry ingredients which have been sifted together. Stir in vanilla, nuts and raisins. Drop by spoonful onto greased cookie sheet and spread thin (use glass with a cloth stretched over the bottom and held in place with a rubber band). Dip glass into cold water before pushing on dough. Bake at 375° for 12 minutes. Remove to cooling rack.
In a large heavy kettle, mix together the sugar, butter, syrup, milk and pulp. Cook to soft ball stage (235°). Allow to cool and add salt and vanilla. Beat until creamy. Pour into buttered pan.
Heat oven to 350°. Mix sugar and cinnamon together. Spray tortillas with nonstick cooking spray. Sprinkle each tortilla with scant 1/2 teaspoon sugar-cinnamon mixture. Turn over. Do other sides. Cut each tortilla into 4 wedges. Stand rounded edge of each tortilla wedge in bottom of muffin tin by curling in sides. Bake 10 minutes or until lightly browned and crispy; cool.
Soak raisins in rum. Cook rice according to package directions. Mix all other ingredients in a bowl. Add raisins and rum. When rice is cooked, add it to mixture and mix well. Refrigerate for a few hours. Serve as is or with heavy cream, whipped cream or a whipped topping.
Mix all ingredients, except nutmeg and crust. Pour into 10-inch pie crust. Sprinkle nutmeg on top. Bake at 425° for 10 minutes. Lower oven to 375°; bake for 45 to 50 minutes. Insert knife; pie is done if knife comes out clean.
Bring first 4 ingredients to a boil and boil for 10 minutes. Remove from heat and add 1 large package cream cheese. Stir until melted. Put in refrigerator until mixture starts to jell. Mix in remaining ingredients.
Mix all ingredients well, except tortillas. Spread mixture on tortillas; roll like a jelly roll. Place, seam side down, in a storage container. Chill overnight.
Pick over and clean salmon, saving liquid. Saute onion and celery in butter in bottom of 4-quart soup kettle until tender. Add soup and milk. Stir in corn, salmon and reserved salmon liquid. Heat through and top with butter.
Prepare cake mix according to package directions, making one 9 x 13-inch layer. When cool, split layer and make 2 layers. Combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 cup sour cream mixture for frosting. Spread remainder between layers.
Peel, dice and boil potatoes. Drain. Add remaining ingredients. Bake in 350° oven for 40 minutes. Remove lid and bake 15 minutes more.
In a large skillet, combine all ingredients except cheese. Mix well. Heat to boiling. Cover and simmer 18 to 20 minutes. (Stir occasionally) or until noodles are done. Stir in cheese. Heat until cheese begins to melt. Serves 4 to 6.