HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sort and wash peas. Place in a heavy saucepan. Cover with water and bring to a boil. Cook 2 minutes. Remove from heat. Cover and let soak 1 hour; drain. Combine ham and 2 quarts water in a large Dutch oven. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Add peas and bring to a boil. Reduce heat; cover and simmer 45 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer an additional 30 minutes or until black-eyed peas are done. Remove ham; cut into small pieces. Stir ham into pea mixture.
Mix first 6 ingredients; pour into 10 x 14-inch greased and floured pan. Mix last 5 ingredients; pour over cake and bake at 350° for approximately 40 minutes or until tests done.
Mix together the cake mix, eggs and oil; reserve 1 cup. Press remaining mixture into ungreased 9x13 in. pan. Bake at 350° for 15 minutes. Beat together the cream cheese, lemon juice and eggs; spread over crust. Top with reserved crust. Bake additional 15 minutes. Refrigerate and cut into bars. Sprinkle with powdered sugar.
Boil sugar, vinegar and water. Cool. Mix first 5 ingredients. Pour cooled sugar mixture. Refrigerate for one day.
Beat egg whites together until stiff peaks form. Set aside. In large bowl, blend remaining ingredients including egg yolks. Fold in egg whites. Lightly oil skillet and spoon in 1/4 cup of pancake batter for each pancake. When bubbles form on top, turn pancake. Continue to cook until golden on bottom.
Mix all and bake at 350° or until done. Serve in chili sauce and heat.
Cook macaroni according to package directions. Drain and let cool. Add remaining ingredients except parsley and stir gently. Cover and chill at least 2 hours. Garnish with parsley, if desired. Makes 12 servings.
Soak beans overnight in water to cover (or cover beans with water, bring to a boil, boil 2 minutes, let stand 1 hour).
Mix dry ingredients. Add the others and mix well. Bake in 2 loaf pans in a 350° oven for 1 hour.
Slice onions thin; melt butter in frying pan. Add onion and fry until transparent, not brown. Stir in flour, a tablespoon at a time. Add the onions to broth in large saucepan. Simmer 45 minutes. Cut bread into 1-inch pieces. Spread garlic powder and butter on bread. Broil until golden. Add cheese and bread.
Mix all ingredients and refrigerate overnight. Especially good served with pumpernickel bread or crackers.
Mix first 7 ingredients in frying pan. Mix cornbread mix, milk and eggs in a separate bowl. Pour Jiffy mixture into greased casserole dish. Top with meat sauce, then 1 cup grated cheese and bake in oven at 400° for 30 minutes.
Combine ingredients in medium size pan. Stir constantly over medium heat until liquid has evaporated. Pour onto cookie sheets; spread. Bake in a 300° oven for 10 minutes. Remove from oven; stir and salt to taste. Bake 15 minutes more. Remove, stir and replace in oven for 10 minutes. Remove from oven; let cool.
Cover meat with water; add liquid smoke. Then add chili powder, paprika, red pepper, pepper and salt. Simmer on top of stove for 2 hours. Then add vinegar, Worcestershire sauce and catsup. Simmer 30 minutes more. Serve on buns.
Combine cinnamon, nutmeg, sugar, flour and butter until mixture is crumbly. Sprinkle over apples and orange juice. Bake at 375° for 45 minutes.
Mix first 4 ingredients together and cook in top of double boiler until thick. Cool and fold in Cool Whip.
Beat cream cheese and sugar together until well blended. Add eggs; beat well. Pour mixture into graham cracker crust; add drained pineapple. Bake for 30 minutes in 350° oven. Chill before serving. (If canned pie filling is used, bake cream cheese, sugar and egg filling only. Remove from oven and top with pie filling.)
Mix sugar and apples in large pot. Cook until sugar is dissolved. Pour into crock-pot. Cook for 4 hours, stirring often. Then take lid off and cook one hour. After done, drop 2 drops cinnamon or leave apple taste. Pour into hot jars and seal.
Pour the first 4 ingredients into a blender and blend. Pour into a glass and top with the whipped cream.
Mix all ingredients, roll into 1 or 2 balls. Roll in chopped pecans.
Brown pork well in oil. Add onion, cover and simmer 20 minutes. (Always cook pork thoroughly.) Combine vinegar, cornstarch, salt, ginger and pepper. Add jelly and pepper strips to skillet. Bring to a boil, stirring. Cover; simmer 5 minutes. Add pineapple and heat. Makes 4 servings. Serve with Chinese Fried Rice.
Preheat oven to 375°. Brown beef, adding onions, peas and carrots. Cook until vegetables are done. Add broth to mixture and boil. Let simmer until most liquid is absorbed. Transfer mixture to casserole. Top with potatoes. Sprinkle with paprika. Bake until heated through, about 15 to 20 minutes.
Mix all ingredients together. Bake at 350° for 30 to 35 minutes in 9 x 13-inch pan.
Preheat oven to 350°. Cream margarine with sugar substitute. Combine soda and applesauce. Add to margarine mixture. Add remaining ingredients and mix well. Pour into nonstick 7 x 11-inch pan.
Mix butter and wafers and put in 8 x 8-inch tin. Bake at 375° for 5 minutes. Turn oven off. Mix other ingredients, pour mixture into crust and leave in oven for 30 minutes.
Mix and beat well sugar, Karo and eggs. Add nuts, vanilla, melted butter or oleo and vinegar. Mix well. Pour into 2 frozen pie crusts. Place directly on oven rack in a preheated 400° oven. Bake for 8 minutes. Lower temperature to 350° and continue baking for 25 minutes. Check for doneness. May take an additional 3 to 5 minutes (pie will rise and tend to show a small crack in top when done).
Combine all ingredients in a saucepan. Heat and stir for 5 minutes. This is enough sauce to do 2 chickens. Brush sauce on your chickens as they cook on the grill.
Slice tops from potatoes; scoop out center, leaving a 1/8-inch shell. Mash potatoes. Add 1 cup cheese, salad dressing and milk; beat until fluffy. Spoon into shells. Place on ungreased baking sheet. Top with remaining cheese, onion and bacon. Bake at 350° for 15 minutes. Makes 4 servings.
If weight is under 160 pounds, drink 2 ounces per day. If over 160 pounds, drink 3 ounces per day. This drink is supposed to curb appetite, provide energy and is also good to control cholesterol, high blood pressure and arthritis.
Heat oil; add eggs, mixing constantly, while breaking up with fork. Add eggs and onions to rice with soy sauce to color rice brown. Blend very well and serve hot. (Can reheat in oven at 350° for 30 minutes.) If desired, stir in 1 cup cooked, diced shrimp or 1 cup cooked, diced pork tenderloin.
Combine orange juice and cornstarch in a medium saucepan. Add carrots and cinnamon. Cover; cook over low heat for 15 to 20 minutes, or until carrots are done. Yields 4 servings. (Each 3/4-cup serving contains about 61 calories.)
Mix together all ingredients and use as a dip for fruit slices or as a dressing for a fruit salad.
Cook and drain sausage. In a large bowl, combine sausage with beans; drain all cans of beans, but pork and beans. In another bowl, combine tomato sauce, mustard, brown sugar and onion. Pour over beans and sausage mixture. Mix all ingredients and place in a greased casserole dish. Cover and bake at 325° for 45 minutes. Uncover and bake 15 minutes more. Serve hot. Serves 6 to 8.
Heat oven to 375°. Grease and flour 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Mix sugar, sour cream, margarine and eggs in large mixer bowl on low speed, scraping bowl occasionally for 1 minute. Beat in bananas and vanilla on low speed for 30 seconds. Beat in flour, salt and baking soda; stir in nuts and spread into pan. Bake until brown or about 25 to 30 minutes. Cool and frost with your favorite frosting or powdered sugar frosting.
In wok at high heat, sprayed well, add celery, carrots, onions and water chestnuts and stir-fry about 2 minutes, then add bean sprouts, cabbage and zucchini, stirring an additional 2 minutes or until cabbage begins to wilt. Add spices, soy sauce and cooking wine to blend well. Then dissolve water and cornstarch and then pour over vegetables. Reduce heat and simmer until sauce thickens. Serve over rice or noodles.
Cook apples on low for 12 hours. Do not add any liquid. After 12 hours, add sugar, cinnamon and cloves. Stir and cook 12 more hours. This makes approximately 4 pints.
Fill remainder of cup of cocoa with hot coffee. Stir and cool. Add soda to buttermilk. Stir and set aside.
Melt marshmallows and butter in top of a double boiler. Add both vanilla and almond flavoring. Add green food coloring to color desired. Pour this over cornflakes and mix while hot, quickly before it cools. Grease fingers well and pull off pieces. Top each piece with candy. Refrigerate. Should be kept in refrigerator as it will become soft at room temperature.
Combine onion, celery, green pepper and margarine in 1-quart casserole. Microwave on High (100%) until vegetables are tender-crisp, 3 to 5 minutes. Stir in remaining ingredients; cover. Microwave on High for 5 minutes. Reduce power to Medium; microwave until liquid is absorbed, 10 to 12 minutes. Let stand, covered, 5 minutes. Fluff with fork before serving. Yields 2 to 3 servings.
Remove stems from mushrooms; chop stems. Set mushroom caps and stems aside. In 10-inch skillet over medium-high heat in hot butter, cook mushroom stems, green onion and garlic until tender. Remove skillet from heat; stir in cheese, crumbs, parsley and salt. Preheat oven to 450°. Fill mushroom caps with crumb mixture. Place mushrooms on a jelly roll pan. Bake 10 minutes or until mushrooms are very hot.
Preheat oven to 350°. Grease and dust Bundt pan. Mix well and bake at 350° until done. Cook cake completely. Frost with one 16 ounce tub Cool Whip mixed with 1 package of dry pistachio pudding.
Wash potatoes and pat dry. Coat skins with margarine. Sprinkle with garlic salt. Bake at 450° for 1 hour (potatoes should be placed on cookie sheet).
Blend milk and eggs with whisk, add flour and oil and mix until smooth. Cover and refrigerate for at least 1 hour. Lightly butter a small frypan and pour just enough batter to coat bottom of pan. When it starts to bubble, loosen edges with small spatula, pick up crepe with fingers and flip over. Cook 20 seconds more. Wrap cooked crepes in napkin and keep warm in the oven.
Mix together all the ingredients. Pour into a 9 x 13-inch greased pan. Bake at 350° for 35 minutes. Let cool slightly before cutting into small squares.
Baked pastry shell or graham cracker crust. Dissolve gelatin in cold water and let stand 5 minutes. Add 1/2 cup of the sugar, lime juice and salt to the beaten egg yolks. Beat well and cook over boiling water, stirring until it's like custard. Add the softened gelatin and lime rind. Stir well and cool. Beat egg white until stiff and blend with rest of sugar (1/2 cup). Fold egg whites into cool lime and yolk mixture. Heap into pie shell and chill in refrigerator at least 2 hours. Can cover with whipped cream if desired when serving.
In a large bowl, combine flour, margarine and 1 1/2 cups sugar. Beat egg yolks and add to flour mixture along with milk; mix well (this will be a thin batter). Add lemon juice. In another bowl, beat egg whites until stiff. Slowly add 1/2 cup of sugar. Fold into batter. Pour into a greased 2-quart baking dish. Place baking dish in a shallow pan of hot water and bake at 350° for 55 to 60 minutes or until lightly browned. Serve warm or chilled. Makes 8 to 10 servings. Prep Time: 50 minutes.
Select the number of slices needed. Soak several hours in milk. Drain. Coat with flour. Fry over medium heat in small amount of oil until crisp (be sure it is done). Drain on absorbent paper.
Slice carrots and cook just until tender. Do not overcook. Chop onion and pepper and layer in bowl. Combine the remaining ingredients and bring to a boil. Pour the sauce over the layered carrots. Marinate in refrigerator overnight. The longer it marinates, the better.
Grease 13 x 9-inch dish or pan. Partially cook broccoli; drain. Cut each slice of bread with doughnut cutter, setting aside bread doughnuts. Put all bread scraps in bottom of pan. Layer cheese, broccoli and ham over bread in pan. Sprinkle with onion. Put bread doughnuts on top. Combine and beat remaining ingredients and pour over top. Refrigerate overnight. Bake, uncovered, for 1 hour at 350°. Let stand for 10 to 15 minutes before cutting. Do not use bread crust in this recipe.
Core applies and dice into bowl. Stir in drained fruit cocktail, pineapple and marshmallows. Set aside. Mix flour and sugar in pan. Add 2 beaten eggs and juice of 1 lemon and pineapple juice. Cook dressing over medium heat until it thickens. Cool, add mustard. Mix with salad. Sprinkle coconut over top, then cover with a layer of grated cheese. Refrigerate. (Should be made the night before it is to be served. Will last several days in refrigerator.)
Chop celery, olives, sweet pickles, green onions and pimento very fine. Add to cooked macaroni, along with salt and mayonnaise. Yields about 1/2 gallon.
In a double boiler, melt chips and shortening. Remove from heat, stir in raisins, nuts and Krispies. Drop by tablespoon onto wax paper. Chill. Makes 2 dozen.
Soften yeast in warm water. Add shortening, sugar, eggs, 4 cups of the flour and salt. Stir and then beat until smooth, about 1 minute. Stir in remaining flour. This will be a soft dough. Put in airtight container in refrigerator until needed. When ready to use punch down and pinch off 1/3. Put remaining dough in refrigerator in airtight container. It will keep several days. Can be used for rolls or bread. Let rise double. Bake in hot oven at 400° for 15 or 20 minutes.
Mix with hands and place on two cookie sheets. Bake in a 325° oven for 10 minutes; stir. Bake 10 minutes longer or until light brown. Store in airtight container.
Can add anything: tomatoes, cucumbers, carrots, celery to make it colorful.
In 2-quart saucepan over medium heat, heat broth to boiling. Stir in 3/4 cup rice. Reduce heat to low. Cover; simmer 20 minutes or until rice is tender and liquid is absorbed. Makes 2 1/4 cups.
In a small bowl, beat cream cheese, brown sugar and vanilla until smooth. Spread mixture on a small serving plate. Top with nuts. Serve with apples.
Cook meat together in salted water. Remove meat when done and cut up or grind up. Put potatoes, tomatoes and corn in broth; cook until tender. Use potato masher and mash them real good. Then add rest of the ingredients, including the meat. Cool real slow, about 45 minutes. Can add sweet barbecue sauce to taste (optional). Very good.
Prepare pasta as directed on box. Brown ground beef, bell pepper, onion and garlic. Drain off grease. Turn to medium heat. Add tomatoes, mushrooms and Worcestershire sauce. Simmer for 10 minutes. Turn stove off and add Ricotta cheese. Drain pasta and put in 2-quart casserole dish. Mix pasta, ground beef mixture and 1/2 bag shredded cheese. Place remaining cheese on top. Cover and bake in preheated 300° oven for 30 minutes.
Mix jello with hot water and dissolve. Add pie filling and pineapple. Mix well and chill.
Stem and wash beans. Put beans in a pot and cover with boiling water. Bring to a boil and boil 1 minute; reduce heat. Add seasonings. Cover and cook for approximately 15 to 20 minutes or until tender. Drain. Put in serving dish; drizzle with butter. Top with almonds.
Prepare lasagna according to package directions. Drain. In large skillet, cook sausage, onion and carrot, until onion is tender. Add tomato sauce, tomato paste, water, 1 teaspoon salt, basil, fennel and pepper. Simmer 20 minutes. Blend together Ricotta, egg and salt.
Wrap hot dog in enough bacon to reach around hot dog and secure with toothpick. Place in baking dish. Mix jelly and mustard together and pour over wieners. Bake at 350° for 15 minutes until bacon is done.
Place cabbage in a colander. Pour boiling water over cabbage; drain well. Melt butter in a Dutch oven or large, heavy skillet. Add cabbage. Stir in lemon juice. Cook and stir about 5 minutes or until cabbage is pink. Add wine, salt and pepper. Cover. Simmer over medium-low heat 45 minutes. Mix sugar and cornstarch. Stir into simmering liquid. Bring to boiling, stirring constantly. Reduce heat; add sausage. Cover and cook 30 minutes.
In saucepan, bring water, salt and oil to a boil. Add rice. Stir only once or twice to keep from sticking on bottom. Lower heat. Cover with tight lid. Simmer for about 15 minutes. Let set until all water is absorbed. Lay oleo on top of rice. Do not stir. Just let it melt into rice. Beat the eggs real good, then add sugar. Beat more. Add to rice. Pour evaporated milk and 2 more cups sweet milk. Add nutmeg and vanilla mixture. Should be real thin. Pour into large baking dish. Bake at 300° for an hour or until light brown on top and middle is set, kinda like an egg custard.
In tall glass, place layers of yogurt and then cereal. Makes 1 serving. Kids love it!
Mix first 3 ingredients. Slowly stir in vinegar and add remaining ingredients and stir over low heat until thickened. Serve hot. Makes about 2 cups.
Heat the sugar and 4 cups water until melted. Add the remaining ingredients. Freeze for 24 hours.
Mix and pour over crackers. Stir well and then occasionally until dry. Store in sealed container such as plastic jar or Baggie.
Cook red beans or use canned one (I prefer canned ones for this, as they stay whole better). Drain well. Add chopped onion, celery, pickle and finely chopped eggs. Toss with mayonnaise, salt and pepper to taste. May add a little Worcestershire and hot sauce, if desired. Great with barbecue of any kind.
Mix cottage cheese and dry Jell-O together until Jell-O is dissolved. Fold in Cool Whip. Mix together with drained pineapple and drained mandarin orange slices. Chill before serving.
Slice potatoes. Cook in skillet in oil and onion until done. Add wieners. Cut in 1 1/2 to 2-inch pieces. Heat thoroughly. Add cheese. Let melt.
Cream butter, adding sugar gradually in small bowl. In large bowl, sift flour, baking powder and salt. Add 1 egg at a time to creamed mixture, blending well after each addition. Mix creamed mixture with milk and flavorings alternately to flour mixture. Blend well after each addition. Bake in preheated 350° oven for 45 to 55 minutes.
Combine sugar, cocoa, butter and milk in a heavy saucepan. Stir well. Cook over medium heat until mixture comes to a boil. Boil 1 minute. Stir in oats, peanut butter and vanilla. Drop dough by heaping teaspoons onto lightly greased wax paper. Cool thoroughly. Yield: about 4 dozen.
Mix soup, marmalade, Russian dressing and honey. Pour over chicken in a 9 x 13-inch pan. Cook at 350° for 1 hour. Serve gravy over rice.
Combine unflavored gelatin with 4 tablespoons cold water. Add boiling water and 1 cup sugar. Add to gelatin mixture; stir until dissolved. Blend into mixture the crushed pineapple and juice of 1 lemon. Chill until consistency of egg whites. Prepare as directed the Dream Whip. Fold into gelatin mixture. Break the angel food cake into small pieces and fold into gelatin mixture. Put into a large mixing bowl and chill overnight. Turn onto platter and frost with 1 envelope of Dream Whip, prepared according to directions. Then sprinkle Angel Flake coconut over cake.
Boil water and sugar for 1 minute. Cool and add rest of ingredients. Serves 12.
Mix cream cheese with 1/3 cup sugar and 1 egg until light and fluffy; set aside. Cream margarine with sugar, then beat in 2 eggs, one at a time. Beat until fluffy; add cocoa. Stir in a mixture of flour, baking powder and salt; blend. Add vanilla. Spoon half of chocolate mixture into greased 9 x 9-inch pan. Spoon cheese mixture over chocolate layer. Add remaining chocolate mixture by spoonfuls to cover cheese layer. Spread carefully. Bake at 350° for 35 minutes. Do not overbake. Cool before cutting.
Stir jello and water until dissolved. Add cream cheese. Mash up into jello. Add applesauce. Stir well in jello mixture. Refrigerate in 8 x 8-inch dish. Cream cheese will rise to top.
Cook spaghetti. Drain. Brown hamburger with onion and green pepper. Drain. Mix together Ragu sauce and tomato sauce. Spray 9 x 13 baking dish with Pam nonstick spray. Layer on bottom of dish 1/2 meat, 1/2 spaghetti and 1/2 of sauce. Repeat layers. Top with shredded Cheddar, shredded Mozzarella and pepperoni. Bake at 350° for 30 minutes.
Preheat oven to 350°. In a large saucepan, combine the browned ground beef, chilies, enchilada sauce, mushroom soup, chicken soup and milk. Simmer mixture over medium heat for 8 to 10 minutes, until mixture begins to bubble. In a 9 x 13-inch baking dish, layer the mixture, alternating with corn tortillas. Repeat layers. Sprinkle with cheese. Bake for 20 minutes. Good!
In a saucepan, combine dates, water and sugar. Cook over medium heat. Stir constantly until it thickens. Remove from heat. Add nuts. Slice cookie dough into 36 slices (thin). Place 27 cookies on cookie sheet. Place 1 tablespoon of date nut mixture on top of each slice. Cut remaining 9 slices into thirds. Place each third onto date top mixture. Sprinkle with orange peel. Bake at 350° for 10 to 12 minutes until lightly golden. Cool and serve. Makes 27 cookies.
Place all ingredients	in blender. Blend for 20 seconds. Pour into glass and serve.	Enjoy!!!
Cook the noodles. Drain and set aside. Saute the meat, onions and garlic in oil until the meat loses its pink color and the onions are tender. Add pepper, tomato sauce, catsup and Worcestershire sauce. Bring mixture to a boil, then simmer gently about 5 minutes. Mix in the cooked macaroni and simmer for 5 more minutes.
Blend orange juice, pineapple and orange rind in a blender for 20 seconds. Add ice cream and blend 10 seconds more. Makes 2 drinks.
Boil 2 cups water and dissolve the jello; cool. Add the strawberries and pineapple. Refrigerate until firm in a 13 x 9-inch pan. Spread with mixture of cream cheese and whipped cream. Cut into squares to serve.
Dry chicken joints. Heat butter and oil in wide pan with cover and saute chicken briskly. Season, cover pan and cook over low heat for 25 to 30 minutes. Remove chicken. Add shallots or onions to pan, cook 1 minute. Add wine and boil rapidly, stirring occasionally until reduced to half. Stir in cream, replace chicken and simmer until sauce thickens slightly. Serve with buttered rice or wild rice. May be made ahead, but add cream and wine at last minute.
Mix all ingredients together well; pack in a well greased loaf pan. Bake in slow oven (350°) for 35 minutes or until firm and light brown on top. Loosen sides of loaf with knife; let stand in pan 5 minutes. Slice. Serves 4.
Mix well with wooden spoon. Let stand at room temperature for 6 to 8 hours.
Crust: Crush Ritz crackers and mix with melted butter. Spread in 9 x 13-inch pan. Mix and cook the egg yolks, sugar and crushed pineapple until thick. Add lemon Jell-O (no water); add the 8 egg whites and fold into pineapple mixture after it has cooled. Make 24 hours before serving.
Cream together first 4 ingredients until well blended. Add milk to creamed mixture. Add sifted dry ingredients to creamed mixture. Mix until well blended. Drop by teaspoon onto greased cookie sheet. Bake at 400° for 7 to 8 minutes. Fill vanilla fluff between two cookies when cooled. Makes about 5 dozen.
Dilute lemonade as directed on can. Add remaining ingredients. Pour into plastic container and freeze. Take out several hours before serving. Pour ginger ale mixture, making slush color to choice.
Beat cottage cheese in small mixing bowl on high speed of mixer until almost smooth, about 5 minutes. Stir in sour cream, coconut, honey, orange peel and vanilla. Chill, covered 2 to 3 hours to allow flavors to blend. Serve with fresh fruit of season. Makes 2 1/2 cups.
Dissolve yeast in warm water. Place shortening, sugar and salt in mixing bowl, add boiling water. Stir until sugar is dissolved. Cool to lukewarm. Add yeast mixture. Stir in eggs and flour. Shape into rolls or doughnuts. Let rise until double. Bake at 375° until brown or deep fat fry.
Rinse chicken; pat dry with paper towels. Cut chicken into 1/2-inch pieces. In a large bowl, combine half of the green onion, the minced garlic, vinegar, soy sauce, the first tablespoon oil and the red and black peppers. Add the chicken pieces; stir to coat. Let stand 30 minutes at room temperature. Drain, reserving marinade.