HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse beans with running cold water and discard any stones or shriveled beans. In a 5-quart Dutch oven over high heat, heat beans and 9 cups water to boiling; cook 3 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans. Return beans to Dutch oven; add next 8 ingredients and 8 cups of water. Over high heat, heat to boiling; reduce heat to low, cover and simmer 2 hours or until beans are tender, stirring occasionally. Remove ham hocks; cut meat into small pieces and return to soup. Add the can of tomatoes with its liquid; over high heat, heat to boiling. Reduce heat to low; cook, uncovered, 1 hour longer, stirring to break up tomatoes. Discard bay leaf. Serves 10-12.
Mix first four ingredients. Form into balls. Roll in sugar. Flatten with fork for Peanut Blossoms. Bake 6 to 8 minutes at 375° or until brown.
Dissolve gelatin in 9 tablespoons of cold water. Dissolve sugar in 1 cup boiling water. Add gelatin to mixture while still hot. Cool; add 3 cups of grapefruit sections and 1 cup juice. Put 1/2 of mixture into bowl and let congeal in refrigerator. Make sure remaining mixture doesn't congeal. Soften cream cheese (add milk, if necessary). Add chopped nuts. Spread evenly on first layer when it has congealed, then add remaining mixture. Add maraschino cherries for color.
Beat whipping cream with sugar, vanilla and cocoa. When firm, alternate graham crackers with whipped cream mixture on a platter, laying crackers on their side like dominos. When there is about 1/4 of the whipped cream mixture remaining, coat sides and top with cream.
Put all dry ingredients in a bowl; stir together. Add buttermilk; stir with fork. If you want a thinner batter, add more buttermilk. Add corn oil and stir. Fry in electric skillet as you would any other pancakes.
Put into roaster as listed; cover. Put into oven. Cook at 250° for about 4 hours. (Do not open lid while cooking.)
Melt butter or margarine and add to warm milk. Add yeast, sugar and eggs to milk mixture. Mix well. Add flour and salt to milk and yeast mixture. Mix into soft dough. Place in bowl greased with oil and cover. Let rise in refrigerator for 3 hours. Then roll dough into an oblong shape about 1/4 inch thick and spread with melted butter or margarine. Cover with cinnamon. Roll into long roll and cut into 1-inch slices.
Mix first 4 ingredients. Add 2 well beaten eggs and crumble mixture. Fold in large can of fruit cocktail, undrained. Spread in 9 x 13-inch pan (ungreased). Cover with brown sugar and nut mixture. Bake at 350° for 45 minutes.
Soak chicken overnight in salt water. Combine cream and eggs in shallow dish. In a plastic bag, combine flour, salt, and pepper. Dip chicken in egg mixture; place in bag. Shake bag to coat chicken with flour. Cook in hot oil until browned, turning to brown both sides. Cover and cook 25 minutes. Uncover and cook an additional 5 minutes. Drain on paper towels.
Saute onion and garlic in a little oil. Add ground beef and cook until browned. Salt and pepper to taste. Sprinkle flour over meat and stir well. Add soup and pour into pie shells. Cover with cooked mashed potatoes and sprinkle cheese on top. Bake at 350° until cheese is melted.
Combine sugar, cornstarch and salt. Add water and corn syrup. Blend well; add peaches. Bring to boil and cook one minute. Let cool. Add lemon juice. Pour filling into pastry shell. Sprinkle with Crumble Topping. Bake 30 to 40 minutes at 425°.
Melt 1 stick butter and add saltines. Press into 9-inch pie plate. Melt remaining butter in skillet and add onions. Cook over medium heat until tender, but not brown, about 15 minutes. Put into pie shell. Heat milk. Beat eggs and add to milk with salt and pepper. Heat until hot, but do not boil. Pour over onions. Sprinkle with cheese. Bake at 350° for 30 minutes. Serve hot, cut into wedges.
Cream margarine, sugar and eggs together. Fold sour cream and vanilla carefully into creamed mixture. Then fold in sifted dry ingredients. Place 1/4 of batter into greased and flour large angel food tube pan (be sure to grease the tube, too). Spread over half of the Topping, then balance of batter. Finish with Topping. Bake for 1 hour in 350° oven. Sprinkle while warm with powdered sugar.
Mix butter and buttermilk together in saucepan. Let come to a boil and add sugar. Cook until it comes to a hard boil. Wait for 5 minutes before placing on cake.
Combine butter, sugar and corn syrup. Cook over low heat, stirring constantly, until sugar dissolves. Let cool slightly. Add eggs, vanilla and salt to mixture. Mix well. Pour filling into unbaked pie shell, and top with pecans. Bake at 325° for 50 to 55 minutes.
Prepare white sauce, remove from heat and add cheese and stir until it has melted and add chives. Place potatoes in a 1 1/2-quart casserole. Pour sauce over potatoes. Mix bread crumbs and melted butter, then sprinkle crumbs over potatoes. Bake 35 to 45 minutes or until lightly browned in oven at 350°.
Place sugar, butter and milk into heavy pan and cook over medium heat until it reaches soft ball stage or 235° on candy thermometer. Remove from heat. Quickly stir in Marshmallow Creme and peanut butter. Pour into 2 (8 x 8 x 2-inch) greased pans. Cut into squares when cool. Makes 4 1/2 pounds.
Brown the meat pieces in hot fat with the sliced onion and garlic. Add the strained tomatoes and paste. Stir in the seasoning and simmer for 1 1/2 to 2 hours. Add the lemon juice to taste.
Mix the catsup and the Coke in a deep 2-quart saucepan. Place chicken in saucepan. Low boil the contents, uncovered, in the pan until chicken is tender, approximately 45 minutes to 1 hour.
Mix pretzels, 3 tablespoons sugar and melted butter. Press in bottom of 9 x 13-inch pan. Bake at 400° for 7 minutes. Let cool. Spread 2 cups powdered sugar, Cool Whip, cream cheese and mini marshmallow mixture over pretzels. Pour strawberry jello and strawberries and water mixture over white layer. Chill until firm.
Cream the cream cheese, margarine, salts, Tabasco and paprika well. Add flour and mix well. Add Rice Krispies and mix well. Pinch off small amount and roll in palm of hand into small balls. Place on ungreased cookie sheet and press down with fork. Bake 12 to 15 minutes at 350°. Remove from pan at once to cool. Yields 75 biscuits.
Bring margarine, cocoa, oil and water to a boil and then add sugar, salt and flour. Beat well. Dissolve soda in sour milk and add to the mixture, along with eggs and vanilla. Beat well and pour in greased 12 x 18 x 1-inch pan. Bake at 375° for 20 minutes. Makes good bars. Nuts may be added. Frost with chocolate icing.
Mix together cream cheese and pineapple. When smooth, add green pepper, onion, salt and 1 cup of the pecans. Chill mixture (overnight is best). Form into 2 balls and roll in remaining cup of pecans.
Mix together in a large bowl the dry yeast, sugar, salt and warm milk. Stir until yeast dissolves. Add shortening and let stand 5 minutes. Mix in flour with a wooden spoon until dough begins to leave the sides of the bowl.
Layer all ingredients in the order given in a 13 x 9-inch casserole dish. Heat in a 350° oven for a few minutes until cheese is melted. May refrigerate and heat right before serving. Serve with large dip chips.
Cream sugar and margarine together and add eggs, bananas and nuts. Add flour, baking soda and vanilla. Combine all ingredients and place in a greased loaf pan. Bake at 325° for 45 minutes.
Mix all ingredients together. Bake in 9 x 13 pan at 375° until brown, approximately 1 hour.
Melt butter in pan. Mix butter by hand with peanut butter and confectioners sugar (add sugar 1/2 box at a time). Roll into balls and chill in refrigerator. Melt chocolate chips and paraffin. Dip candy into chocolate mix.
Mix all together in an angel food pan (greased). Bake at 350° for 50 minutes.
Take 2 cups of apples. Peel and slice them. Put in bottom of a baking dish. Cut bread into strips and place over the apple slices. In a bowl cream margarine, sugar, egg, vanilla and cinnamon. Spread over the bread strips. Bake for 35 minutes in oven at 350°.
Peel potatoes; cube and boil for 20 minutes. Cook ground beef until brown; drain. Mix ground beef and mushroom soup in casserole dish. Top with drained green beans. Drain potatoes; add milk, butter, salt and pepper and mash with old fashioned hand-held vegetable masher. Spoon potatoes on top of green beans; dot with butter. Bake uncovered in preheated 400° oven for 20 minutes. Serves 5. Yummy! Very easy, too; my family loves it!
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. Combine milk, pumpkin, egg an oil in a small bowl; mix will. Add to flour mixture. Stir just until moistened; batter may be lumpy.
Crush corn chips and cover bottom of greased dish. Brown ground beef and drain. Cut onion and add to beef. Add taco seasoning mix and tomato sauce. Simmer for a few minutes. Place over corn chips. Top with grated cheese. Bake at 350° for 25 minutes, covered. Add crushed corn chips on top and bake 5 more minutes, uncovered.
Cut together powdered sugar, peanut butter and crushed graham crackers; mix well. Melt butter or margarine; add to mixture. Press into 8 x 8-inch pan. Melt peanut butter with chocolate bits; pour on top. Refrigerate. When set, cut into squares.
Cream together shortening, sugar and eggs. Add pumpkin, dates or raisins and mix well. Add sifted dry ingredients and nuts. Drop on cookie sheet and bake for 15 minutes at 350°.
Clean good inside and out. Be sure to remove the kernel shaped glands under arm	pits and between the legs. Take off as	much fat as you can. Cut into pieces; roll in batter and flour. Fry brown in deep fat and remove to roaster. Season well with salt and pepper. Make gravy from frying fat and pour	over the meat. Add water and cook in oven until tender.
Combine all the ingredients in a large soup pot, except shrimp. Cook shrimp separately, then add to broth. Let soup steep for 1 hour before serving.
Mix all dry ingredients and stir well. Store in an airtight container. Shake well each time you go to use any of the mix. Use 3 teaspoons of mix to an 8-ounce cup of boiling water when ready to serve.
Pour enough cold water on corned beef in Dutch oven just to cover. Add 1 small onion, cut into fourths and the garlic. Heat to boiling; reduce heat. Cover and simmer until beef is almost tender, about 1 hour and 4 minutes. Skim fat from broth. Add the 6 small onions, the carrots, potatoes and turnips. Cover and simmer for 20 minutes.	Remove beef; keep warm. Add cabbage. Heat to	boiling; reduce heat.	Simmer uncovered until vegetables are tender, about 15 minutes. Serves 6.
Put diced potatoes in small saucepan. Cover with water and cook until tender (about 10 minutes). Drain and cool. Combine potatoes with remaining ingredients and toss. May add red pepper sauce for spicier touch. Great with barbecue meat.
Mix pork and beans, onion, mustard, sugar and bacon bits. Place in baking dish. Place pineapple rings over beans with 1/2 wiener through pineapple hole. Bake 15 minutes at 350°.
Combine water and sugar. Bring to boil and boil 3 minutes. Cool. Add vanilla and instant coffee which has been dissolved in 1/2 cup water. Add remaining ingredients. Pour into dark bottles and age 2 weeks. Makes 2 quarts.
Bring to a boil and keep warm 1 cup sugar, 1 stick oleo and 2 teaspoons vanilla. Mix in a plastic bag 1/2 cup sugar and 2 teaspoons cinnamon. Cut canned biscuits into fourths. Shake 1 can biscuits in bag of sugar and cinnamon mixture. Then place each biscuit piece in a well-greased pan. Pour 3 tablespoons of syrup mixture over biscuits. Put 2nd and 3rd can in pan as directed. After final can of biscuits, pour remaining syrup over top and bake 30 minutes at 350°. Let cool 5 minutes.
In a pan, melt butter. Add onions and mushrooms; simmer until transparent. Add tomatoes and seasonings; cook for 15 minutes. Add fan-tailed shrimp; simmer for 5 minutes. Add scallops; simmer for 5 minutes. Add cheese; simmer for 10 minutes. Serve over linguine.
Combine pork, beef, onion and garlic in large heated skillet. Cook, stirring often, until meats lose pink color. Stir in poultry seasoning, salt, celery salt, pepper, sage and water; cover. Simmer for 20 minutes; uncover. Simmer for 10 minutes longer. Remove from heat. Stir in mashed potatoes. Cool.
Crush Oreos and set 1 cup aside. Melt stick of margarine and pour over Oreos. Put in a 13 x 9-inch pan. Mix 2 packages of instant vanilla pudding, cream cheese and milk. Put on top of first mixture. Add Cool Whip on top. Sprinkle the reserved 1 cup of Oreo crumbs on top. Refrigerate.
In large bowl, use electric mixer to cream together the first 4 ingredients, then beat in eggs and vanilla. Remove beaters. Sift flour, salt and soda together. Stir into first mixture by hand, then stir in the chocolate chips. Bake on ungreased cookie sheets for 8 to 10 minutes at 375°. Remove to waxed paper to cool. Makes about 3 dozen big cookies.
In round 10-inch glass baking dish, spread cream cheese over bottom. Spread chili over this layer. Sprinkle shredded cheese over top to form third layer. Microwave 2 to 3 minutes until cheese melts. Serve hot with corn chips.
Melt butter or margarine in a 9 x 9-inch pan. Add, one layer at a time, graham crackers, chocolate chips, coconut, nuts and Eagle Brand milk (pour milk over top of everything). Bake at 350° for 30 minutes. Cool and cut into squares.
Drain fruit. Add cool whip, cottage cheese and jello. Mix all together well and refrigerate.
Cook vegetables according to package. In large skillet, brown ground beef and onions; drain off excess fat. Add taco seasoning, water and corn. Simmer 10 minutes. Remove from heat and stir in mixed vegetables. Sprinkle 1/3 corn chips over bottom of a 9 x 9 x 1 1/2-inch baking dish. Add half the meat mixture and top with half the enchilada sauce; sprinkle with half the cheese. Repeat layers, beginning with 1/3 corn chips and ending with cheese. Bake in 350° oven for 15 minutes.
Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup and simmer, uncovered, for 10 minutes. Stir in sour cream. Heat thoroughly.
Preheat oven to 400°. Beat eggs, flour and milk. Divide butter or margarine between 2 (8 or 9-inch) round cake pans. Place pans in oven just until butter or margarine melts. Remove pans from oven and rotate pans to coat thoroughly.
Preheat oven to 350°. Bring cream cheese to room temperature and spread on bottom of 9 x 13 baking dish. Spread chili on cream cheese, then the salsa. Top with the cheddar cheese and bake until hot and bubbly. Serve with tortilla chips.
Cook corn per package directions (omit salt). Melt butter. Add cream cheese, milk, garlic salt and pepper and stir until smooth. Drain corn and stir into cream cheese mixture. Serve hot. Serves 3 to 4.
Place butter in deep dish and place in oven to melt at 350°. Beat 1 cup sugar, flour and milk. Pour over melted butter. Do not stir. Empty fruit (not drained) over batter and sprinkle with 1/2 cup sugar. Bake 30 minutes.
Combine first 3 ingredients. Add next 4 and mix well. Fold in flour, rhubarb and nuts. Spray Pam on 2 bread pans. Bake at 325° for 45 minutes. Cool 10 minutes. Remove from pans and let cool. Freezes well.
Mix warm water and yeast. Set aside. Measure flour and sugar; sift together. Put buttermilk in large bowl with oil. Add other ingredients all at once. Store in refrigerator overnight. Work up into biscuits and bake at 375° for 20 minutes until good and brown. You can use part and store in refrigerator up to 4 weeks.
Saute onion and green pepper in shortening until golden. Toss mushrooms with it. Mix with other ingredients. Add frankfurters. Add canned beans. Bake in greased casserole 1 to 1 1/2 hours in 350° to 375° oven. (Cover when crust gets too dry.) Stir 2 or 3 times while baking.
Melt butter with liquid shortening, cocoa and water in a saucepan. Bring to a boil and stir. Sift sugar and flour in a large bowl. Pour liquid mixture over flour mixture; beat until smooth. Add buttermilk, eggs, soda, cinnamon and vanilla, mixing well. Bake at 400° for 35 to 40 minutes.
Heat oil in a large saucepan over medium heat until hot. Add onion and garlic; saut 5 minutes or until tender. Stir in beans and next 5 ingredients. Bring to a boil; reduce heat and simmer uncovered for 15 minutes. Remove from heat and stir in lime juice. Ladle into bowls and garnish with cilantro, if desired. Makes six one-cup servings.
In a double boiler, melt chocolate and butterscotch chips, milk, 2 tablespoons of butter and salt. Mix remaining ingredients. Spread 3/4 of mixture in a 9 x 13-inch pan. Pour chocolate chip mixture over the flour mixture. Crumble remaining flour mixture over chocolate. Bake at 350° for 20 to 25 minutes. Cool. Ready to serve.
Grate lemon rind into blender. Squeeze lemons and strain juice into blender. Add eggs and sugar. Turn on motor and add hot melted butter gradually. Place in a heavy saucepan and cook over moderate heat for 4 minutes until thickened. Place in two small containers. Chill and serve on toast for breakfast or use in tarts.
Pour oil over crackers; mix well. Scatter dry mix and seasonings over crackers. Mix again. It will look oily but crackers will absorb oil as it stands. Do not bake. Store covered. Keeps well.
Soften cream cheese in mixing bowl. Gradually add all ingredients except 1/4 of the powdered sugar. Mix in flavoring and coloring. Roll by teaspoon into ball about the size of a large grape. Flatten slightly and use back of knife blade to press grooves into the sides to look like a pumpkin. Press a clove (flat side down) into top of each pumpkin for a stem. Let dry slightly and enjoy.
Beat the eggs slightly. Add salt, flour, cream and melted butter. Bake at 375° on hot griddle.
Cut sirloin tip into pieces in a medium bowl. Marinate 30 minutes in soy sauce, 1 teaspoon oil, cornstarch, pepper and garlic salt. In large skillet or wok, put 2 tablespoons oil. Heat 1 minute. Add meat; stir quickly over high heat until browned. Put back in same bowl.
Mix egg and salt. Dip shrimp into egg mixture, then coat with bread crumbs. Melt butter in medium skillet. Add shrimp and brown on both sides. Arrange shrimp on rice.
Fry minced onion in bacon grease. Add tomato sauce, water and spices. Simmer slowly until thick. May also be used as steak sauce.
Heat pineapple with jello, dissolve & cool. Add buttermilk & nuts. Fold in cool whip. Chill.
Mix cooked spaghetti, scallions, cabbage, salt and green pepper. Mix mayonnaise, sugar and milk for the dressing; pour on top. Stir together. Refrigerate. Serve chilled. Yields 4 servings.
Beat cream cheese and sugar in large bowl, with electric mixer on high speed, until smooth. Gently stir in lemon juice and whipped topping. Spoon into crust. Spoon the cherry pie filling on top of pie. Refrigerate until firm. (Other flavors of pie filling may be used instead.)
In large bowl, mix all fruit together. Pour peach pie filling over the fruit and fold over until mixed. Chill before serving.
Mix together with a spoon margarine and sugar. Add eggs and vanilla; stir. Sift dry ingredients together. Add to margarine mixture. Roll dough into 1-inch balls and place on greased cookie sheet about 2 inches apart.
Combine eggs and sugar in mixer bowl. Beat at high speed until light and fluffy. Add oil and pumpkin. Beat well. Mix flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg together. Add to batter, one cup at a time, beating at low speed just until blended. Pour into ungreased 9-inch tube pan. Bake at 350° for 1 hour or until done. Cool in pan for several minutes. Remove to plate to cool completely. Spread with Cream Cheese Frosting.
Sprinkle generously with kindness. Add plenty of faith and mix well. Spread over a period of a lifetime and serve everyone you meet. See them as friends and not as strangers. Be sure to cook with a lot of forgiveness.
Cream butter and sugar. Add flour a little at a time. Pat out on floured board to 1/2-inch thickness. Then use rolling pin to make dough smooth. With a knife, cut into strips both vertical and horizontal, making about 1-inch squares. Press with fork on all 4 sides. Bake at 350° for 10 to 15 minutes until just turning brown. (They will brown a little after removed from oven.)
Place strained peas and asparagus in layers in medium size casserole dish. Pour mushroom soup over layers.	Thin soup with 1 cup of juice from asparagus. Sprinkle with grated cheese and bake for 35 to 40 minutes at 325°. Serves 6 to 8 people.
Combine and blend well together the tomato with Mozzarella cheese, thyme and grated cheese. Spread mixture on each fillet. Roll and fasten with toothpicks.
Arrange Mandarin segments in serving dish. Mix with flavorings and sprinkle with coconut.
Shake up first 4 ingredients together in an 8 ounce screw-top jar. Put some of the oil and vinegar in the jar and shake it until mixed. Put the rest of the oil and vinegar in and shake well. Put in the minced garlic and sweet basil. Shake some more. Keep in fridge and shake before using. Makes almost a cupful. You can use olive oil, but it hardens in the fridge.
Brown meat and onion. Drain and rinse. Add all other ingredients and simmer about 30 minutes.
Boil carrots in salted water (no longer than bring to boil; you want carrots crisp). Run cool water over until cooled. Alternate layers of carrots, green pepper and onion in dish. Combine remaining ingredients. Blend well; pour over vegetables. Refrigerate.
Heat beans and pour off excess liquid. Mash with a fork and measure out 1/2 cup per pie. Mix butter and sugar well. Add vanilla, beans, eggs and coconut. Pour into unbaked pie shell. Bake 40 minutes at 350°. Let stand until cooled before cutting. (Double last five ingredients for two pies.)
Stir the first 6 ingredients together. Put in a casserole dish. Crumble cheese tidbits on top. Dot with butter. Bake at 350° until bubbly.
In a small bowl, combine eggs, water, nonfat dry milk and salt; beat with electric or rotary beater until light and fluffy. Gradually add sugar and concentrate, beating until thick and lemon colored. Freeze.
To prepare the grill for cooking, spray the unheated grill rack with nonstick spray, then light the grill according to the manufacturers directions. Place the rack on the grill.
Preheat oven to 350°. Place fruit in buttered 8 x 8-inch baking dish. Cut crusts from bread slices and cut each slice into five fingers. Place bread fingers over fruit.
Combine ingredients except sauce. Shape mixture into balls. Place in shallow pan and bake 30 minutes at 350°. Drain off fat. Pour sauce over meatballs and bake 30 minutes more at 350°.
Cut cauliflower and broccoli into bite-size pieces. Combine cauliflower, broccoli, peas, cheese, water chestnuts and bacon bits in large bowl; set aside. Mix sour cream, mayonnaise and dressing. Pour over vegetables. Chill. Makes 8 to 10 servings.
Sift together 4 times. Pack in tight container. To serve, measure 1 heaping tablespoonful into coffee cup. Fill with boiling water. Yields 80 servings. Fills 1 pound coffee can.
Line a 10-inch round pan with wax paper. Grease pan. Add cake mixture and bake about 45 minutes in 350° oven.
Mix cream cheese, Cheddar cheese and ham until well blended. Pour into crock or ovenproof bowl. Bake at 350° for 20 to 25 minutes or until puffed and slightly browned. Serve warm as a spread with crackers. Makes 2 cups.
Cook the grits in the garlic flavored water until done. Add oleo and the cheese. Stir until melted, then set aside for 15 minutes. Beat the eggs in a one-cup measure, then finish filling the cup with milk. Pour into casserole. Bake at 350° for 45 minutes.
Make a graham cracker crust for oblong dish. Drain pineapple. Use liquid along with hot water to make 3 cups. Dissolve Jell-O in the liquid. Add ice cream while it's hot. Let thicken (stir occasionally). Fold in pineapple. Pour in crust. Top with crumbs.
Combine all ingredients thoroughly. Serve with fresh fruit or vegetables. Especially good with fresh apple slices.
Preheat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. Put all ingredients into a large mixing bowl. Mix on medium until thoroughly combined. Pour into prepared pan. Bake 1 hour and 10 minutes. Cool slightly before removing from pan.
Soften cream cheese and mix all ingredients together. Chill and serve with sliced apples.