HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak beans overnight in water. Combine all ingredients. Add water, enough to cover ham bone. Cook slowly several hours (2 to 3), until thickened. Stir occasionally.
Sift all dry ingredients together. Cream butter well. Add sugar. Cream until fluffy. Add eggs and beat thoroughly. Add flour mixture with cider. Beat until smooth. Pour into a greased tube pan and bake at 350° for an hour.
In a small bowl, stir together graham cracker crumbs and melted margarine. Press onto the bottom only of an 8-inch spring-form pan. Set aside. With an electric mixer, beat undrained cottage cheese until smooth. Add cream cheese, sugar, flour and 1 teaspoon of the vanilla; beat until smooth. Add eggs and beat just until combined. Do not overbeat. Stir in the 1/4 cup milk. Pour mixture into pan.
Mix cranberry cocktail, lemon juice and sugar. May be mixed day before using. Mix with ginger ale carefully and pour over sherbet in punch bowl. Serve in punch cups. Yields 30 servings.
Fry bacon crisp. Remove and drain. Cook all vegetables and garlic except peas in bacon fat until soft. Add curry and pepper, then 1/2 the chicken stock and peas. Simmer for 15 minutes. Puree in batches; return to pot. Whisk in remaining stock and half and half. Simmer on low until hot. Ladle into bowls. Top with crumbled bacon.
Melt chocolate over low heat.	Add noodles. Mix well. Drop by	spoonful onto wax paper. Chill. Keep refrigerated. Good!!!!!!!
Beat eggs, sugar and salt. Stir in milk. Cook until thickened. Fold in cream.
Combine all ingredients, and since I have a small family, I divide it in half with my hands with one half going into the crock-pot on low with a line of ketchup down the middle of the loaf for about 7 or 8 hours. Serves about 4. The other half of the mixture goes into the freezer to be used later as great meatballs for spaghetti with meatballs.
Soften cream cheese at room temperature. Add Cheddar cheese, green pepper, onion, pineapple, ground red pepper and Tabasco to cream cheese. Mix well. Roll into ball or log shape, then roll in chopped nuts until completely covered. Chill for at least 24 hours prior to serving.
Cook sugar, margarine and milk for 5 to 10 minutes to form soft ball. Remove from heat. Add marshmallow and peanut butter. Beat until creamy. Pour into greased or buttered dish.
Combine all ingredients. Place in a tightly covered jar. Use to sprinkle over sliced tomatoes, salads, raw and cooked vegetables, salad dressings, bread, etc. Makes about 1 cup.
Mix all together. Bake in a greased 9 x 13-inch pan at 350° for 30 minutes.
Mix well and cover. Let rise about 4 hours at room temperature. Punch down. Cover tightly and put in refrigerator. Use as needed. Make into rolls. Set in warm place, covered, and let rise until double in size. Bake at 400° until brown.
Sift dry ingredients together. Cut in shortening with mixer. Add buttermilk and dissolved yeast. Work together with a spoon until all flour is absorbed. Cover bowl and refrigerate until ready to use. This dough will keep for weeks.
Stuff pitted dates with pecan half and wrap with 1/3 slice bacon. Bake in shallow dish in oven until bacon is crisp. Drain and serve warm.
Mix sugar, oleo, milk and syrup. Boil 5 minutes, stirring frequently. Remove from heat and add peanut butter and marshmallow cream. Add chopped nuts and stir.
Add enough sweet milk to a large frying pan to a depth of about an inch and a half. Stir in to taste sugar, 1/4 cup butter and flavorings. Heat to just under boiling point. Slice peeled potatoes about 1/2 inch thick and let simmer until they are soft. Don't overcook! Place cooked potatoes in a casserole dish. Continue the process until all potatoes are cooked, adding milk as needed. When completed, simmer the milk mixture until the desired thickness and pour over potatoes. Hummmmm good!
Cream shortening and sugars; add eggs. Mix well. Add fruit cocktail and vanilla. Stir in dry ingredients. Mix well. Bake at 375° for 10 minutes.
Cover each slice ham with thin layer of cream cheese. Roll up. Place toothpick in to hold together. Place in freezer until cheese is hardened. Remove from freezer. Slice into pinwheels. Arrange on tray with a toothpick in each pinwheel.
Pour cooked noodles in 9 x 13-inch buttered pan. Saute ground beef and pour over noodles. Pour pizza sauce, cheese and pepperoni and sprinkle Parmesan cheese over top. Bake in 325° oven for 30 to 45 minutes, just enough to melt the cheese.
Mix potatoes, basil, onions, salt and pepper. Dip fish into egg; coat with potato mixture. Heat oil in 10-inch skillet until hot. Cook fish over medium heat until golden brown, 5 to 7 minutes on each side.
Mix the first 3 ingredients together; let set until foamy. Add the rest of ingredients. Turn out onto floured board for kneading. Add 1/2 cup flour to prevent sticking. Should be earlobe soft. Allow to double in bulk. Make 2 balls; press onto greased cookie sheets. Add sauce and cheese, etc. Bake at 425° to 450° for 20 minutes, or until crust is golden brown.
Roll each biscuit in hands, stretching to 8 inches long. Shape in a loop, pulling one end through center. Place each biscuit on a greased baking sheet; brush with butter and sprinkle with seed. Bake in preheated oven at 450° for 12 minutes. Makes 6 to 8 servings.
Soak prunes overnight; remove seeds and chop fine. Mix with sugar, shortening, cinnamon and nutmeg. Cook over low heat for 15 minutes and cool. Beat in eggs, flour, soda and salt. Bake for 1 hour at 350° in loaf pan.
Toast bread and trim crusts. Mix margarine and mustard, spread over 1 slice of each toast slice. Arrange 6 slices, buttered side up, in ungreased baking pan. Heat oven to 350°.
In a 12 inch skillet, cook bacon; drain and reduce heat to low. Add onion and cook 5 minutes. Add sprouts; cook 5 minutes. Transfer to bowl; add salt, pepper and pecans. Add potatoes to pan and cook 3 minutes per side. Whisk together syrup and butter. Toss all ingredients into buttered 2 quart baking dish. Bake at 400° for 20 minutes.
Combine all ingredients in a bowl and mix well. Do not drain any fruits. Freeze in 2 or 3 containers. Remove from freezer about 30 minutes before serving. Spoon slush into sherbet dishes. Serves 8 to 10.
Cook squash and onion in boiling water until tender, drain well. Combine soup and sour cream, stir in carrots. Mix stuffing and margarine in separate bowl. Fold squash mixture into soup mixture. Pour 1/2 stuffing mixture into 13 x 9 x 2-inch pan. Spoon vegetable mixture over top. Sprinkle remaining stuffing mixture over top. Bake at 350° for 30 minutes.
Place hot dog buns on a jelly roll pan. Mix melted margarine, Greek seasoning, dill weed and garlic powder and brush on buns. Sprinkle with Parmesan cheese. Bake at 250° until bread is dry, then turn off oven and leave until cool. Store in airtight container.
Place popcorn in 5-quart bowl or paper sack. In 2 1/2-quart bowl, combine the brown sugar, margarine, Karo syrup and salt. Microwave the mixture to a boil on Full power, takes about 3 minutes. Boil the mixture for 3 minutes, stirring several times. Remove mixture from microwave and stir in baking soda. Mix well. Pour mixture over popcorn. Coat evenly. Put coated popcorn back in microwave and cook 3 minutes, stirring every 30 seconds. Stirring coats popcorn evenly. As corn cools, it becomes crisp. Store in airtight container.
Whip Egg Beaters. Add sugar, applesauce, milk and vanilla. Mix well. Add pudding mix; mix well. Add flour, bran, baking powder and cinnamon and mix well. Add fruit to mixture and fold. Pour into greased (Pam) muffin tins. Bake at 350° for 15 to 18 minutes.
Spray a 9 x 13-inch pan with Wesson or Pam. Put broken up beef in bottom. Add onions, vegetables, mushrooms and hash browns. Thin soup with 1 can milk and pour over top. Bake at 350° for 1 hour or until meat is done. Sprinkle with grated Cheddar cheese over top and return to oven until cheese is melted.
In a crock-pot, place the carrots. Trim excess fat from the roast. Fit into crock-pot atop the carrots. Sprinkle with salt and pepper. Combine the pineapple, brown sugar, soy sauce, garlic and basil. Spoon over roast. Cover and cook on low heat 8 to 10 hours. Remove roast. Drain carrots and pineapple and reserve cooking liquid. Return meat, carrots and pineapple to cooker and cover to keep warm. Skim fat from reserved liquid and add water to make 1 3/4 cups. Pour into saucepan. Blend the water and flour and stir into reserved liquid. Cook and stir until thickened.
Cream butter and sugar real well; add flavors to mixture. Add all flour at once and whipping cream. Bake at 350° for 1 hour. Frost.
Pour into a 9 x 13-inch pan the pineapple and cherry pie filling and shake ingredients down until even. Spread box of cake mix over this; sprinkle coconut and nuts over cake mix. Pour melted butter over all. Bake in oven at 350° for 45 to 50 minutes.
Sift dry ingredients. Add onion. Add milk and egg, stirring lightly. Drop 1 teaspoon batter for each hush puppy into hot oil. Fry several at a time. Drain on paper towel. Serve while hot. Makes 2 dozen.
Grate 1 teaspoon lime peel; squeeze 1 tablespoon lime juice. In broiling pan, mix lime peel, juice, garlic, salt, olive oil, cilantro and red pepper. Add shrimp, tossing to coat well. Set aside 15 minutes to absorb flavors. Broil shrimp for 3 minutes. Turn shrimp; broil 3 minutes longer.
Cream butter and sugar. Add flour and mix. Pat onto cookie sheet. Prick with a fork. Bake in moderate oven at 350° for 50 to 60 minutes until light tan color. Cut into squares while hot.
Cook ground beef and onion in butter until brown. Cook grated squash until tender; drain. Cook macaroni and drain. Mix 1 can Cheddar cheese soup. (May use mushroom soup and add grated cheese.) Do not dilute soup. Mix all together and put in baking dish. Cover with bread crumbs. Cook 20 to 25 minutes at 350° in oven.
Combine pretzels, oleo and sugar. Spread in a 13 x 9-inch pan. Bake at 400° for 8 to 10 minutes. Cool. Combine cream cheese and sugar. Fold in Cool Whip. Spread on cooled crust.
Preheat oven to 350°. Place onions in a roasting pan, then add chicken. Sprinkle with seasonings, then drizzle with oil. Bake, uncovered, for 1/2 hour, then cover and bake an additional 1 1/2 hours. Serves 10.
Place strawberries in a bowl and mash. Add sugar until dissolved, put mixture in a jar. Add milk and close lid tightly. Shake until foamy.
Heat oven to 350°. Grease and flour oblong pan, 13 x 9 x 2-inches. Beat all ingredients except frosting in large mixer bowl on low speed, scraping bowl constantly, until moistened. Beat on medium speed, scraping bowl frequently, 2 minutes. Pour batter into pan. Bake until cake springs back when touched lightly in center, 40 to 45 minutes. Cool; frost with Browned Butter Frosting.
Add tea bags to boiling water. Simmer for 10 minutes in large container. Mix the lemonade, orange juice and sugar to the water mixture and stir until dissolved. Add the apricot brandy after this has cooled. Freeze in plastic container. To serve, add 3 parts slush to 1 part 7-Up.
Cover beef with sauce. Cook 1 hour at 425°. Remove. Cool. Slice very thin. Put back in pan with sauce and cook at 350° until tender. Or mix all together in crock-pot for 8 hours.
To sour milk, add 1 tablespoon vinegar; let stand 10 minutes. Put Nabisco, salt, sugar, raisins and molasses in a bowl with sour milk. Let stand 3 minutes. Add remaining dry ingredients. Mix. Put into greased coffee can. Bake in a 350° oven for 50 minutes.
Layer half of bread in 9 x 13-inch baking dish. Cover bread with sliced cream cheese. Add remaining bread. Mix together milk, eggs, syrup and spices; pour over bread and cheese in dish. Refrigerate overnight. Bake at 375° for 45 minutes. Serve with additional syrup and optional toppings.
Mix all ingredients (except chocolate chips) together and blend with mixer 5 minutes. Stir in chocolate chips. Pour into greased and floured (or Pam'ed) Bundt or tube pan. Bake 45 to 55 minutes at 350°.
Brown hamburger and drain thoroughly. Add diced onion, green pepper and drained red kidney beans. Add Catalina dressing. Let set 1 to 2 hours (or overnight). Before serving, add shredded cheese, sliced tomato and nacho chips. Toss.
Combine sugar, brown sugar, butter, peanut butter, vanilla and egg. Add flour, baking powder, baking soda and salt. Mix well. Shape dough around rolo candy. Make sure candy is completely covered. Place on cookie sheet. Bake at 350 degrees for 9 minutes or until golden brown. Take out of oven and flatten with spatula. Cool for 10 minutes and remove from cookie sheet.
Heat oven to 350°. Grease bottom of 1 1/2-quart shallow casserole. Cover with 1/2 pretzels. Top with 1/2 tuna, peas and mushrooms.
Preheat oven to 350° to 375°. Beat eggs with salt and pepper. Lightly grease a deep baking dish. Add a layer of whole chilies, layer of Jack cheese and then a layer of Cheddar cheese. Keep alternating layers until dish is at least 3/4 full, then add the beaten eggs. Bake for 30 to 45 minutes, depending on your oven. Serve warm with salsa.
Mix together and beat at medium speed for 2 minutes. Bake at 350° for 45 to 55 minutes. Cook for 25 minutes and remove from pan.
Cook bacon until crisp. Save 2 tablespoons drippings. Saute onion in drippings 4 to 5 minutes. Add clam juice and potatoes. Cover and cook over low heat, until potatoes are tender. Reserve a few pieces of bacon for garnish. Add remaining bacon, clams, soup, milk and pepper. Heat and garnish with bacon. Serve with crackers.
Stew chicken until tender. Crush crackers. Mix with oleo and place half or little more in bottom of dish. Break chicken into small pieces and place over cracker mixture. Mix sour cream, soup and broth. Pour over chicken and put remaining cracker mixture over top. Bake at 325° to 350° about 45 minutes.
Place drink mixes in large punch bowl. Add water and pineapple juice; stir to dissolve. Refrigerate. Just before serving, add ginger ale. Serve over ice. Makes 29 (3/4 cup) servings.
Cook squash and onion in water in saucepan over medium heat about 20 minutes; drain in colander. Mash and add pepper, salt, carrots and sour cream. Melt margarine, then pour over stuffing mix. Mix well. Use half the stuffing mix in bottom of casserole dish. Pour squash mixture on top of stuffing mix layer. Use rest of stuffing mix as top layer. Bake at 350° until stuffing mix is lightly browned, about 20 to 25 minutes.
Mix all but pecans. Shape into ball (cone for a tree) with Saran wrap and refrigerate. To serve, roll ball in pecans or slice stuffed green olives for tree decorations. Top with a cinnamon star cookie.
Rinse red beans and pour into a large pot of boiling water. Remove from heat cover and let stand until cool. Return to heat and cook slowly. Add chopped onion, parsley, garlic, bay leaf, salt & pepper and sausage to beans. When beans are tender stir in dark roux made by using vegetable oil and flour. Cook slowly 20-30 minutes until it's a dark brown color, stirring often. Allow beans to cook about 30 minutes more. Serve hot over rice.
Cook diced potatoes and onions together. When done, add clams and juice, then add thickener (flour and water). Add margarine. Roll out 1/2 of dough and place on bottom of 7 x 11 x 2-inch pan or large pie plate. Add other ingredients, except for eggs. Arrange hard-boiled eggs on top of filling. Roll out and place remaining 1/2 of dough on top. Bake in oven at 350° for 45 minutes.
Combine water, molasses and baking soda in a bowl. In a separate bowl, mix remaining ingredients, reserving 1 cup of the crumb mixture. Mix remaining crumb mixture into the molasses mixture. Pour into a greased 9 x 13 x 2-inch pan. Bake for 50 minutes in a 350° oven. Sprinkle reserved crumbs on top after the first 20 minutes of baking. Let cool and enjoy with a glass of milk or a cup of coffee.
Pour milk onto cereal. Wait 6 minutes. Beat eggs and add to the cereal along with the oil. Fold in dry ingredients. Pour into greased muffin pan and bake at 400° for 15 to 20 minutes or until a toothpick comes clean.
Combine salt, flour and cream of tartar. Add water and oil. Add food coloring of your choice. Cook over medium heat for 5 minutes, until consistency of cream puff pastry. Store in plastic bag. (Use as you would commercial play dough.)
Fry bacon crisp; drain and crumble. Mix 1/2 of cheese, onion and bacon with other ingredients. Pour into greased 8 x 8-inch square or 9-inch round cake pan. Sprinkle with remaining cheese, onion and bacon. Bake 25 minutes at 400°. Serve warm.
Combine pretzel pieces, margarine and 3 tablespoons sugar. Spread in a 9 x 13-inch greased baking dish. Bake at 400° for 7 minutes. Remove and allow to cool thoroughly.
Cook mushrooms, onions and rice in butter for 5 minutes. Place mixture into casserole dish. Add broth and salt. Cover and bake at 350° in oven for 45 minutes. Serves 4.
In medium-sized saucepan, combine the milk, rice, sugar and salt. Bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Beat 2 tablespoons of the hot mixture into the eggs, beating constantly. Stir this mixture into the rice mixture remaining in the saucepan. Stir in the chopped apple. Cook and stir over low heat for 30 seconds longer. Do not boil! Remove from heat; stir in the vanilla. Pour into a large bowl or individual serving dishes. Cover and refrigerate until thoroughly chilled. The pudding thickens as it chills. Sprinkle with nuts and serve.
Preheat oven to 350°. Grease and flour 2 round layer pans (8 or 9 x 1 1/2-inch). Measure all ingredients into large mixing bowl. Blend 1/2 minute on low speed, scraping bowl occasionally. Pour into pans. Bake for 40 to 45 minutes, or until wooden toothpick inserted in center comes out clean. Cool. Fill layers with Butterscotch Filling. Spread Chocolate Chip Glaze over top of cake.
Melt chocolate and margarine over double boiler. Remove from heat and stir until smooth. Blend in nuts and marshmallows until coated. Can spread out in 8 x 8 x 2-inch pan or drop by spoonfuls. Refrigerate.
Mix pineapple and jello. Stir and heat. Let cool. Pour in buttermilk and Cool Whip. Pour in medium size Pyrex.
Combine first 3 ingredients in large Dutch oven; bring to boil. Cover, reduce heat and simmer 1 hour. Remove chicken from broth. Cool chicken completely, skin, bone and coarsely chop meat.
Put lemonade, lime juice, water and sugar into blender and mix. Add enough mint leaves to fill container. Mix and strain. Pour 2 1/2 ounces into a 10-ounce glass and add gin. Fill glass with ice cubes and soda water. Serves 6.
Brown ground beef; drain. Add tomato juice and chili beans in a large pot; simmer for 20 minutes. Add chili powder; bring to a boil. Serve hot.
Prepare cake mix according to package directions. Pour 1/2 the batter into a 9 x 13-inch pan and bake at 350° for 20 minutes.
Melt chocolate in a glass custard cup in microwave oven 1 1/2 to 2 minutes at High. Cool. Cream shortening and sugar. Add eggs one at a time and beat well after each addition. Add vanilla extract and cooled chocolate; mix well. Blend flour, baking powder and salt. Stir into creamed mixture. Mix in nuts. Turn batter into a greased 1 1/2-quart glass baking dish. Cook, uncovered, in microwave oven 7 or 8 minutes at Medium-high or until a wooden pick inserted near center comes out clean. Rotate dish one-quarter turn once. Set dish on flat surface. Cool, then cut into bars. Sprinkle with confectioners sugar.
Saute mushrooms in butter in a skillet over medium heat until tender. Combine mushrooms, braunschweiger and next 5 ingredients; stir well. Spoon into a buttered 1 3/4-cup mold. Cover and chill until firm. Unmold onto a serving platter. Garnish, if desired. Serve with crackers. Yield: 1 3/4 cups.
Boil chicken breasts, remove skin and cut in bite size pieces (or leave whole). Layer chicken in a well-greased casserole dish. Mix soups and sour cream and spread over chicken. Spread Stove Top dressing over this. Melt oleo with broth and package of dressing mix spices and pour over top. Bake at 350° for 1 hour.
In a large bowl, combine cabbage, carrots, green peppers, and onions. In small bowl, combine remaining ingredients and mix well. Pour over cabbage mixture and toss lightly. Chill.
Cook broccoli according to package directions. Add onion to broccoli. Cook rice fully. Mix all ingredients together in casserole dish. Top with additional cheese, if desired. Bake at 350° for 30 minutes or until hot and bubbly throughout.
Combine soup, milk, onion and mustard in medium bowl; blend well. Spread sauerkraut in greased 13 x 9-inch pan. Top with uncooked noodles. Spoon soup mixture evenly over top. Top with sausage, then cheese. Combine crumbs in butter in small bowl. Sprinkle over top. Cover pan tightly with foil. Bake in preheated 350° oven for 1 hour or until noodles are tender. Garnish as desired.
Line a 9 x 13-inch pan with 2 layers of sliced potatoes. Brown hamburger and drain. Add soup to beef. Pour over potatoes. Spread tomato sauce over mixture, then sprinkle with oregano.
Combine all but cake mix, nuts and margarine. Mix well and pour into 9 x 13-inch pan (greased). Sprinkle cake mix over top. Sprinkle nuts and drizzle margarine. Bake at 350° for 1 1/2 hours. Cool and serve with whipped cream.
Combine ingredients, stirring just until moistened. Spoon batter into muffin pans coated with cooking spray. Bake at 375° for 12 to 15 minutes or until lightly browned.
Mix butter or margarine, sugar, salt and vanilla. Add flour. Mix in 2 cups nuts. Roll into balls. Bake at 325° until done. Roll in powdered sugar.
Cream butter, sugar and brown sugar. Add eggs and vanilla. In separate bowl, combine flour, oatmeal, baking powder, salt and baking soda. Combine all together; add 12 ounces chocolate chips and 1 cup nuts (optional). Bake at 375° for 8 to 10 minutes. (Won't be chewy if baked too long.)
Cook potatoes in water until tender; mash. Do not drain. Melt oleo. Add onion. Cook until golden. Add flour and blend. Add seasonings, milk and potatoes. Cook until smooth and thick, stirring constantly. Add wieners. Serves 6.
Scoop avocado out of shell and mash with fork; squeeze lime juice for flavor as well as to prevent it from browning too quickly. Add picante sauce, I usually put 2 or 3 tablespoons, but add to your own liking and consistency preference. Add salt, pepper and a shake of garlic powder; stir and serve immediately with tostada chips.
Melt butter in a large pan. Cut cabbage into large pieces. Place in pan. Add carrots, onion and potatoes. Add salt and pepper. Break corned beef on top. Cover and simmer for 1 1/2 hours on low heat.
Combine cake mix, oil and eggs in a large bowl. Stir in morsels and pecans. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake in preheated 350° oven for 8 to 10 minutes or until centers are just set. Let stand for 2 minutes, remove to wire racks to cool completely.
Cook spaghetti by package directions. Add sauce and mushrooms and mix in spaghetti. Put in a baking dish. Sprinkle with Parmesan cheese. Put bread crumbs, mixed with melted butter, on top. Bake at 400° until bubbly and crumbs are brown.
Mix together egg, milk, salt and pepper. Coat pork chops on both sides with egg mixture. Roll in crushed croutons. Place on baking sheet. Put in oven, uncovered, at 350° for 45 minutes. Turn, cover and bake 30 to 45 minutes more.
Combine first 3 ingredients in saucepan and bring to a boil. Simmer 15 to 20 minutes until crisp-tender. Drain. Saute onions in butter in skillet and add cheese spread, sour cream and milk. Blend well. Stir in carrots and spoon into a greased casserole. Sprinkle with crumbs and parsley. Bake at 350° for 20 minutes until hot.
Saute all vegetables in margarine. Add cream of celery soup (undiluted). Add all spices and sauces; stir and simmer for at least one hour. Stir occasionally. About a half hour before your are ready to serve, add the main ingredient and simmer until done. Remove bay leaves. Serve with cooked rice. This recipe freezes well.
Combine butter, sugar and eggs. Then add in sour cream and vanilla. Then add in flour, powder, soda and salt. Mix in chocolate chips until well combined. Spread into greased 11 x 13 pan.