HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine peas and water. Bring to a boil and boil 2 minutes. Remove from heat. Cover and let set for 1 hour. Add remaining ingredients. Bring to boiling point. Reduce heat and simmer 2 1/2 to 3 hours or until peas look creamed and ham hock is tender. Remove ham hock. Trim meat from bone and dice. Return meat to soup. Heat thoroughly and serve. Additional water or milk may be added to soup for a thinner consistency.
In small bowl, combine cream cheese and sugar together; stir in mayonnaise. Fold in cranberries, pineapple and pecans. Fold in whipped cream. Freeze in loaf pan. When ready to serve, let sit 15 minutes. Cut into slices, or scoop out into fancy dishes. Makes 6 to 8 servings.
Sift flour, baking powder, salt and	sugar.	Combine egg, milk and oil; add to dry ingredients, stirring just until moistened.	Batter will be lumpy. Cook on hot griddle. Makes about eight 4-inch pancakes.
Peel, slice and cook carrots. Add salt, if desired. Peel onion and chop. Chop bell pepper. Mix soup, oil, vinegar and sugar together. Drain carrots and cool. Put all ingredients together and stir. Place in refrigerator; let stand overnight. Will keep in airtight container for 2 weeks.
Combine taco mix with refried beans. Spread out in a circle on a glass plate. Layer remaining ingredients in order given. Garnish with taco chips (make a circle).
Beat all together and mix well. Pour into a pie crust. Bake at 425 degrees for 45 minutes.
Mix the cream cheese and sour cream and place in bottom of dish. Place salsa on top. Shred lettuce and put on salsa. Place on top of lettuce, cheese, olives and tomatoes. (Leave tomatoes whole or cut in half.) Serve with corn chips.
Color white glue with food coloring. Paint on waxed paper (solid paint coverage can be peeled off the wax paper when dry to be used as a sun catcher).
Combine undrained pineapple, thawed whipped topping and pudding mix. Let stand 5 minutes. Cut cake lengthwise in thirds. Drizzle with liqueur. Spread 1/3 of pudding mixture over bottom layer of cake. Top with second layer. Repeat layering with pudding. Chill 30 minutes. Sprinkle with toasted, sliced almonds. Serves 12.
Brown meat in hot skillet and drain. Add pork and beans, tomatoes and salt. Pour half the mixture in a baking dish, add layer of sliced onion and cover with remaining beef mixture. Top with strips of bacon and sprinkle with brown sugar. Bake at 375° for 1 hour.
Beat butter until light and fluffy. Gradually beat in sugars. Mix in eggs and vanilla. Stir flour, baking powder, cinnamon, salt and nutmeg. Stir in oats and half the chips. Spread in ungreased 13 x 9-inch pan. Sprinkle the remaining chips on top. Bake at 350° for 20 minutes or until lightly browned. Cool. Cut in bars, about 3 dozen.
In a large bowl mix pudding crushed pineapples. Add cool whip and marchmallows. Mix well and chill before serving. Keep refrigerated. Serves 8 to 10.
Simmer the chopped onion, celery and parsley in 1 tablespoon butter. Do not let it brown. Then mix the crab meat, bread crumbs and chopped eggs together. Add to the mixture 1/2 tablespoon red pepper and 1/4 tablespoon salt.
Cook beef and onion in large pan until beef is browned and onion is tender. Stir in 3 cans condensed soup, beans, water, celery, Worcestershire sauce and oregano. Cover and simmer for 30 minutes. This makes a large amount and is very good warmed over and freezes well.
In 1/2-inch oil, saute until soft the onions, peppers and garlic. In another pan, brown the beef. Drain fat from beef and add beef to onions and peppers. Add the tomatoes, tomato paste and chili powder. Add the sugar, salt, pepper, paprika, bay leaves, cumin, basil and cayenne or hot chili sauce. Simmer all for at least 1 1/2 hours, then add the kidney beans. Makes 6 to 8 servings.
Cook macaroni and drain. Brown beef and drain. Combine all ingredients except onions. Pour into greased 2-quart casserole dish and cover. Bake at 350° for 30 minutes.
In skillet, brown slowly in salad oil, one fryer, cut up. Place in 12 x 8 x 2-inch baking dish. To skillet, add onion and celery; cook until tender. Add catsup, water, lemon juice, brown sugar, vinegar, Worcestershire sauce and prepared mustard. Simmer 15 minutes and skim off excess fat. Pour over chicken. Bake, uncovered, at 325° for 1 1/4 hours or until done, basting 3 or 4 times. Serves 4.
In large bowl, beat butter and sugar until light and fluffy. Beat in egg. In another bowl, combine flour, baking soda and salt. Mix well. In two batches, beat flour mixture into butter mixture, just until blended.
Brown bacon in Dutch oven and drain, reserving 2 tablespoons of drippings. Saute onion and green pepper in drippings until soft. Add chicken broth and diced potatoes. Bring to a boil and simmer until potatoes are cooked. Add creamed corn, seasonings, bacon and milk. Heat through.
Mix all ingredients together (except chicken). Take 2 pounds chicken pieces and make slits on the sides. Pour marinade over chicken and mix well. Marinate at least 2 hours.
Preheat oven to 350°.	Trim crust from the bread and roll very thin.	Cream together the egg yolk, cream cheese and sugar. Spread the	mixture on bread and roll up.	In a separate bowl mix the brown sugar	and cinnamon.	Dip rolls in butter, then in sugar and	cinnamon mixture. Place rolls on well-greased cookie sheet. Freeze for 5 to 10 minutes. Cut into thirds. Refreeze in	plastic bags until ready to use. Bake at 350° for 15 to 20 minutes.
Cook vegetables as directed. Make stuffing. Mix all together and bake at 350° for 30 to 45 minutes.
Combine in top of double boiler the brown sugar, white sugar and oleo. After this is heated and mixed well, take off and cool. Add the remaining ingredients. Bake in greased and floured 8-inch square pan for 30 minutes at 325°. Cool before cutting.
Preheat oven and baking sheet to 400°. Partially bake pie crust for 10 minutes; cool. Reduce oven temperature to 350°. Brown ground chuck and onion in a skillet; drain fat. Stir in taco seasoning mix and a little bit of water. Combine refried beans and 1/2 cup taco sauce in a mixing bowl. Layer 1/2 meat mixture in bottom of pie shell, then half of bean mixture. Sprinkle cheese on top. Bake 25 minutes. Remove from oven; cool, then top with lettuce, tomatoes and sauce. Makes 6 servings.
Mix all ingredients together. Serve cold. Makes a very large portion. Could cut recipe in half.
Separate rolls; roll thin and seal seams. Place on a cookie sheet and bake at 350° about 15 minutes. Cool. Mix cream mixture and spread on crust.
To prepare the rice, follow instructions on the rice box. Saute onions in melted butter. Season fish to taste with McCormick Season-All salt, Goya adobo all-purpose seasoning and Sazon Goya. Bake until tender at 400°. Mix fried onion and cooked rice together. Place in pan or dish. Place baked fish on top.
Mix all ingredients. Put in 8 x 8-inch pan. Bake for about 25 minutes at 350° until lightly browned.
Combine beef, bread crumbs, milk and seasonings. Place 1 tablespoon of mixture onto palm of hand. Flatten. Place an olive in center of meat. Mold meat around olive. Place 1 dozen on shallow baking dish. Cook in microwave oven 3 minutes. Insert a wooden toothpick into each meat ball before or after cooking time 3 minutes (for 1 dozen).
Mix all ingredients, except for the pecans, stirring well. Make into a ball and chill in the refrigerator. When cold, roll in pecans. Serve with your choice of crackers or bagels.
Slice eggs in half lengthwise and remove yolks. Position knife blade in food processor bowl. Add yolks, cream cheese and remaining ingredients. Process until smooth, stopping once to scrape down sides. Spoon or pipe into egg whites.
Blend together butter, peanut butter and sugar and form into small balls or patties. In double boiler, melt wax and chocolate bars. Dip balls or patties in chocolate mixture. Lay on sheet to cool.
Heat all ingredients except carrots in a saucepan until all ingredients are dissolved. Cool. Pour over carrots and refrigerate. Keeps at least two weeks.
Wash potatoes. Dry. Do not peel. Cut into wedges. Pour mixture over potatoes and toss until potatoes are covered with mixture. Bake 30 to 40 minutes at 400°.
Spread cream cheese along bottom of glass baking dish (8-inch); spread out chili; sprinkle cheese. Microwave/bake at High speed for 3 to 5 minutes or until cheese is melted. Serve with taco chips.
Mix sugar, potatoes, oil, eggs and vanilla. Add remaining ingredients. Put equal amounts into 4 greased 1 pound coffee cans. Bake at 350° for 1 hour.
Mix pudding following package directions, using 1/4 cup less milk. Stir in Cool Whip. In a large oblong dish, place a layer of graham crackers close together on bottom. Alternate layers of crackers and pudding until you have 3 layers of crackers and 2 of pudding. Using fudge chocolate canned icing, spread over top of crackers. Refrigerate to set.
Combine cranberries, apple and sugar. Dissolve jello in hot water; add syrup. Chill until partially set. Add cranberry/apple mixture, grape halves and nuts. Chill until firm. Serve on sliced pineapple and lettuce leaf.
Soak mustard and vinegar 12 hours, covered. Add remaining ingredients. Cook in double boiler for 10 to 25 minutes. Beat until custard consistency. Makes 2 cups.
Cover 2 baking sheets with parchment paper and preheat oven to 350°.
Grease a 9 x 10-inch pan. Mix soft butter and sugar until crumbly (electric beater). Add melted chocolate; beat until well blended. Add 3 eggs; beat until almost smooth. With wooden spoon, beat in vanilla. Add sifted flour and salt and remaining egg; beat well. Add nuts. Pour into pan. Bake at 350° for 30 minutes. Do not overbake! Bon appetit!
Mash squash. Add onion, soup, sour cream, carrot, salt and pepper. Butter casserole; sprinkle layer of crumbs in bottom. Add squash mixture. Cover with crumbs and generous dots of butter on top. Bake at 350° for 30 minutes.
Crumble bread into large bowl. Add remaining ingredients and stir. If mixture is dry, add mayonnaise. Place in refrigerator 2 to 3 hours to chill.
Bring sugar, water and syrup to a boil. Add peanuts and food coloring. Cook until hard ball stage. Remove from heat; add butter and salt. Beat until mixture turns cloudy. Spoon out on waxed paper.
Prepare carrots and cut into small slices. Boil in water with salt and white sugar until tender; drain. Melt butter in saucepan with brown sugar and orange juice. Bring to a boil; add carrots. Do not overcook.
On one slice of bread, put mustard, bologna, American cheese, onion and pickles. On the other piece of bread, put mayonnaise, ham, Swiss cheese, lettuce and tomatoes. Cut in half. Serve with corn chips and dip.
In medium saucepan combine sugar and syrup. Bring to a full boil. Remove from heat, stir in cereal and peanut butter. Shape or drop by spoonfuls on wax paper.
Blend first 4 ingredients in electric blender or with mixer. Sift dry ingredients into large bowl. Add banana mixture; mix well. Stir in nuts, milk and vanilla. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour. Cool before cutting.
Beat egg yolks lightly. Add sugar, vinegar and melted butter. Then add the spices. Beat egg whites to a stiff froth and add to the mixture. Finally add nuts and raisins. Bake at 300° in a pie crust for 30 minutes.
Cream Parkay and sugar; add eggs 1 at a time, then vanilla and blend in flour. Bake in tube pan at 375° for 1 hour or until tests done. Excellent with fruit and whipped topping.
Place apples in greased dish; sprinkle with lemon juice. Blend dry ingredients; combine with butter. Sprinkle crumb mixture over apples. Bake at 375° for 30 minutes or until apples are tender. Yield: 6 servings.
Sift flour in bowl. With spoon, mix in Crisco and milk. Just before kneading, add cheese and mix until thoroughly kneaded, using extra flour as needed. Roll out to about 1/2 inch and cut out or make small biscuits by hand. Place on greased baking sheet and bake at 500° for 10 minutes.
Mix first 4 ingredients; press into a 9 x 9-inch pan. Bake 15 minutes at 350°. Mix remaining ingredients; add to crust. Bake at 325° for 30 minutes.
Mix sugar and flour. Do not use mixer. In a saucepan put margarine, water, shortening and cocoa. Bring to boil and pour over flour mixture. Combine remaining ingredients. Add to batter and blend thoroughly. Cook 20 minutes.
Preheat oven to 350° to 375°. Use a 9-inch pie pan. Mix all ingredients together. Pour into pie pan. Bake for 20 to 40 minutes until brown.
Boil first 2 ingredients 1 minute. Add the peanut butter (I prefer crunchy) and butter or margarine; stir well. Pour over 3 1/2 cups corn flakes, stir well and add another 3 to 3 1/2 cups corn flakes. Put in buttered pan, press lightly and cut in squares.
Heat butter in pan over medium heat. Mix in sugar, vanilla and milk; beat until frosting is smooth and of spreading consistency.
Wash turkey thoroughly; pat dry. Season with salt, pepper and/or garlic salt. Place turkey in oven cooking bag in pan, breast side up, add 1 cup of hot melted butter and water in cavity and 1 cup of water to the inside of cooking bag. (Following directions for cooking bag.) Cook in 325° oven until meat begins to loosen from leg. (22 pounds, approximately 6 hours and 12 pounds, approximately 2 to 3 hours)
Cook spaghetti; drain and rinse. Combine diced cucumber, pepper and chopped onion. Add 3/4 jar salad seasoning, 2 diced tomatoes and 16 ounce bottle Italian dressing; mix well. Cover and refrigerate overnight.
Combine eggs, sausage and milk. Then add remaining ingredients and mix well. Rest mixture in bowl about 12 hours or overnight. Bake in greased 9 x 13-inch pan at 325° for 50 to 60 minutes.
Boil first 5 ingredients 1 minute. Stuff jars with remaining ingredients. Pour liquid over okra in jars. Seal.
Mix and blend well sugar and soft butter. Add eggs one at a time. Add lemon juice and flour a little at a time. Pour into greased 15 x 10-inch pan and mark into 32 squares. Place 1/2 teaspoon pie filling on center of each square. Bake at 350° for 30 to 35 minutes. Sift with confectioners sugar and cool.
Mix leek soup and cream cheese. Rinse spinach and drain. Add spinach to cream cheese mixture. Cut circle in top of loaf and hollow out center. Spoon dip into loaf and serve with bread torn in dip size pieces. Also, you can serve with Ritz crackers.
Put all ingredients in bowl and mix until thick. Chill and serve. Yields 6 to 8 servings. Preparation time: 10 minutes.
Add sugar, vanilla, baking powder, egg, butter, flour and jello (in this order). Mix together and bake at 400° for about 10 minutes or until brown.
Crunch up Ramen noodles into slaw mix. Cut up green onions and pea pods; add to slaw mixture. Mix in almonds and sunflower seeds. In a small container with a lid, mix Ramen noodle seasoning mix with oil, sugar and vinegar. Pour over slaw. Refrigerate until chilled, then serve.
Cream shortening and sugar. Add eggs, one at a time, beating well after each. Add milk and flavoring; mix. Add dry ingredients, which have been sifted together; mix well. Fold in coconut. Put batter in large tube pan. Bake at 300° for 1 1/2 hours.
Sprinkle dry jello over cottage cheese and mix well. Add drained pineapple, oranges and Cool Whip. Chill for at least 1 hour, then serve.
Melt butter in a skillet and cook garlic, onions and peppers. Drain tuna and shred into skillet with vegetables. Mix the paprika and cream together and stir into skillet. Stir in the sherry and heat thoroughly. Serve with spinach noodles or over rice.
Wash beans, soak in water with soda and 1 teaspoon salt, overnight. Drain. Cover with fresh water. Add 1 tablespoon salt, pepper and bacon; boil until beans are tender. Add brown sugar and dry mustard; pour into buttered pan and bake slowly at 300° until brown.
Melt chocolate and margarine and stir in sugar. Mix eggs and vanilla. Stir in flour and nuts. Spread in a greased 13 x 9-inch pan. Bake at 350° for 30 minutes. Cut when warm.
Beat egg whites until stiff and set aside. Mix dry ingredients well. Combine milk and oil; stir into dry mixture. (Stir quickly and only until dry ingredients are moistened; the batter will be lumpy.) Fold in stiffly beaten egg whites. Bake on high in preheated waffle iron. For even baking, close lid quickly; don't open. Wait for signal light or until steam stops.
Soak bread in Pet milk. Beat egg yolks and 1/2 cup sugar. Add milk and margarine. Mix everything and cook until it starts to boil and gets thick. Pour into buttered dish. Beat egg whites and add 1/4 cup sugar. Pour over bread mixture and brown in oven.
Blend well and drop from a teaspoon onto a greased cookie sheet, 2 inches apart. Bake at 350° for 10 minutes.
In a large pan with a lid, melt butter and add water. Add slivered cabbage, apple, caraway seed, salt, pepper and sugar. Place lid on tightly and steam for 15 minutes.
Pour 3 ounce commercial liquid smoke over beef in baking pan. Sprinkle with onion, celery and garlic salt. Place in refrigerator overnight. Sprinkle both sides of meat with salt, pepper and Worcestershire sauce. Cover and bake in preheated oven at 275° for 5 hours. Uncover meat and pour barbecue sauce over meat. Bake 1 hour longer.
Dissolve gelatin in water and chill until thickened. Whip until light. Mix cream cheese with mayonnaise. Mash banana. Fold both together with pineapple, coconut and nuts. Then mix all together with gelatin.
Coat a large nonstick skillet with Cooking Spray; place over medium-high heat until hot. Add Ground Round and next 3 ingredients; cook until meat is browned, stirring until it crumbles. Drain, if necessary. Return meat mixture to skillet; add Tomato, Salt and Pepper. Cook, uncovered, over medium heat, 20 minutes. To serve, stir cooked Rice into meat mixture. Yield: 4 (1-3/4-cup) servings.
Mix dry ingredients. Add sugar, frothy mixed eggs, oil and vanilla. Beat for 3 minutes, then add squash and other ingredients. Makes 2 loaf pans. Cook for 40 minutes at 350°.
Place milk in	deep bowl (I	use 1 1/2 quart Corning Ware.) Heat on High for 3 minutes. (You will have to watch to make sure it	doesn't boil over.) Beat with wire whisk. Heat at 50%	at 2 minute, 2 minute, 1 minute intervals, beating at each interval. Using your judgement, when right consistency, heat at 40% for 2 minutes, then 1 minute or at 1 minute intervals, continuing to beat at the intervals. (Remember you have to watch it!) Fold in bananas and nuts. Place in crust. Top with whipped cream or topping.
Mix all ingredients together and bake in large loaf pan or tube pan for 1 hour and 10 minutes.
Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside to cool slightly. Cream butter with electric mixer. Add chocolate and remaining ingredients, beating until smooth.
Cook chicken and cut in small pieces. Cut grapes in half. Cut water chestnuts in small pieces. Add lemon juice to taste. Mix all ingredients together. Leave the noodles until ready to serve, then add to mixture.
Mix first 5 ingredients together. Layer with cheeses. Microwave until cheese melts.
Crush crackers. Alternate layers corn, oysters and crackers. Bake at 350° for 45 minutes.
Combine pork, shrimp, water chestnuts, green onions, egg and soy sauce; season with salt and pepper. Place a level tablespoonful of filling on each egg roll wrapper and seal with a few drops of water. Deep fry in hot oil and drain on paper towel. Serve with sweet-and-sour sauce. Serves 4.
Pat crescent rolls in large cookie sheet and bake at 350° until brown. Mix cream cheese, Miracle Whip and Hidden Valley Dressing. Spread on crust. Top with vegetables, then add cheese.
Mix filling as directed on box, add sugar and stir in vanilla. Add enough milk to make 2 quarts. Chill in refrigerator and you have delicious boiled custard.
Cream sugar, butter and Crisco, gradually adding flavoring extracts. This will help to cream butter and sugar. Add eggs, one at a time, beating on low for 1 minute after adding each egg. Flour should be sifted with salt and baking powder at least 3 times. Add flour and sour cream alternately to batter, beginning and ending with flour. Pour into greased tube pan. Place in cold oven; turn oven to 350° and bake for 1 hour and 15 minutes.
Blend cheese, egg whites, yogurt, vanilla and lemon juice in a food processor or blender. Add orange juice, bananas and flour. Blend until creamy. Bake in a large pie pan on graham cracker crust for 45 minutes at 350°.
Combine dry ingredients in large mixer bowl. Set aside. In saucepan, over low heat, combine oil, milk and water. Heat until temperature reaches 120° to 130°. Combine dry ingredients with the liquids, add egg. Blend at low mixer speed until moistened. Beat three minutes at medium speed. By hand, stir in another 2 or 2 1/2 cups of flour to form a stiff batter. (Batter will follow spoon.) Cover batter with damp cloth; let rise in warm place (80° to 85°) until light and doubled, about 50 minutes. Stir down batter, spoon into greased two 8 x 4-inch loaf pans, batter does not rise a second time before baking. Immediately place in oven. Bake at 375° for 30 to 35 minutes. Cool on rack. Brush with melted butter.
Mix all together, except crabmeat. This mixture can be made several days in advance and kept in the refrigerator. Add the crabmeat last. Bake at 350° for 30 minutes. Serve with Melba toast rounds or matzos, etc. A party hit!
Mix together and pour into pan. Top with 2 cups crushed corn flakes, add 1 stick oleo, melted and drizzled over corn flakes. Bake in 450° oven 35 to 45 minutes.
Melt marshmallows, margarine and peanut butter. Add in flakes and shape in pan. Let stand about 15 minutes or until marshmallows have cooled.
Saute zucchini, onion and garlic. Add seasonings, chicken broth and cream; simmer for 10 minutes. Put in blender for a few seconds to puree. Serve hot.
Sprinkle chicken with salt and pepper. Dredge with flour. Fry (saute) in pork fat. Remove chicken. Fry onion in fat remaining in pan; add okra, parsley or pimiento and red pepper. Cook slowly 15 minutes. Add to chicken with tomatoes, water and 1 1/2 teaspoons of salt. Cook slowly until chicken is tender and add rice.
Beat egg whites until stiff but not dry. Add sugar gradually. Fold in coconut, cornflakes, vanilla and salt. Drop by spoonfuls onto cookie sheet. Bake at 375° for 12 minutes. Remove from cookie sheet immediately.
Pat fish dry. Dip lemon in salt. Rub over fish. Let fish stand 15 minutes. Mix onion, chilies, garlic, coriander and ginger in bowl. Heat oil in heavy medium skillet over medium-high heat. Add onion mixture and stir until golden, about 10 minutes. Blend yogurt, sugar and 1 teaspoon salt. Add to skillet and cook until thick enough to coat fish, stirring frequently about 30 minutes. Preheat oven to 375°. Line jelly roll pan with foil. Set fish on prepared pan. Spread yogurt mixture over fish. Sprinkle with raisins and almonds. Bake 9 minutes for every 1-inch thickness of fish. Serve immediately. Serves 4 to 6.
Cook vegetables until tender. Drain; put into 9 x 13-inch baking dish. Heat soups and Cheese Whip. Pour over vegetables. Top with buttered cracker crumbs; bake 25 to 30 minutes in a 350° oven. Serves 12.
Combine pumpkin, 1 1/2 cups sugar, oil and 2 eggs, mixing until well blended. Add combined dry ingredients; mix well. Combine cream cheese and remaining sugar and egg, mixing until well blended. Spoon pumpkin mixture into greased and floured 15 x 10 x 1-inch jelly roll pan. Spoon cream cheese mixture over pumpkin batter. Cut through batter with knife several times for a marble effect. Bake at 350° for 25 to 30 minutes, or until wooden toothpick inserted into center comes out clean. Cool; cut into squares.
Grate cheese and mix with the oleo. Add flour, salt and pepper. Mix well. I mix with hands as this is a stiff mixture. Form in 1-inch balls. Bake about 10 minutes in a 350° oven. Cool. Store in airtight container. Keeps well.
Blend brown sugar, flour and oleo until mixture resembles coarse crumbs. Remove 1 cup and set aside. To remaining crumbs, add baking powder, salt, vanilla, milk and egg. Mix until smooth. Spread batter evenly in 9 x 13-inch buttered pan. Sprinkle on chips and nuts. Bake at 350° for 30 to 35 minutes.
Mix sugar, butter and syrup. Heat and let come to a boil. Add eggs, nuts and syrup mixture.	Pour into pie crust and bake 30 minutes at 350°.