HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil the beans in the water for 2 minutes before removing them from the heat to let stand for 1 hour. Then add the ham bone, garlic and bay leaf to the beans. Cover and simmer them for 2 hours or until the ingredients are almost tender. Add the vegetables and salt and pepper to taste; simmer them for 1 hour longer. Remove the ham bone; cut off the meat and dice it to add to the beans. Reheat the soup almost to boiling; then remove the bay leaf.
In a large bowl, combine broccoli, grapes, celery, onion, water chestnuts, raisins and almonds. Mix yogurt, mayonnaise and honey. Pour dressing over broccoli mixture and gently stir. Cover and refrigerate before serving. Yields 4 servings.
Form walnut size balls and bake on ungreased cookie sheet for 5 to 6 minutes at 350° until lightly browned. Cool for awhile before moving from cookie sheet.
Sift flour, sugar, baking powder and salt. Add flavoring, shortening and 2/3 cup of the milk. Beat 2 minutes and add remaining 1/3 cup milk and 2 unbeaten eggs. Beat 2 minutes more. Pour into 2 round 8 or 9-inch pans. Bake at 350° for 30 to 35 minutes.
In 10-inch nonstick skillet, combine margarine and oil and heat until margarine is melted; add chicken and cook over medium high heat, turning once, until cooked through and lightly browned, 2 to 3 minutes on each side. Transfer to plate and set aside.
Boiling Method: Soak ham overnight.	Wash thoroughly in warm water. Use a stiff brush to remove any surface mold. Place ham in boiler, skin side down. Cover with water. Bring to a boil. Simmer 25 minutes per pound. (Keep covered with water while simmering.) When done, remove skin	while still warm.
Put hamburger, onion and bell pepper in skillet; cook until meat is done. Simmer a bit. Add beans and tomatoes; let simmer awhile. Good over rice.
Brown thinly sliced meat and onions in oil, stirring constantly. Add mushrooms and water. Cover and simmer for 10 minutes. In a separate bowl, combine cornstarch, salt, pepper, brown sauce, soy sauce, cold water and brown sugar. Blend until smooth. Stir into first mixture. Stir constantly to avoid burning, for 10 to 15 minutes.
Line 24 (2 1/2-inch) muffin cups with liners. In large bowl, combine cake mix and peanut butter until coarse crumbs. Follow package directions, omitting oil. Spoon some batter to half full in cups. Top each with 1 teaspoon jelly. Cover each with more batter to fill. Bake at 350° for 25 minutes. Cool 10 minutes; remove and frost.
Sift flour before measuring. Mix all dry ingredients, adding rolled oats last. Melt shortening and mix with brown sugar. Add egg and beat well. Pour in milk, then add dry ingredients and raisins. Drop on greased pan. Bake at 375° for 20 minutes. This was our grandmother Folks' recipe.
Form into 1-inch meatballs (with the exception of cranberry sauce, chili sauce, brown sugar and lemon juice) and place in 9 x 13-inch baking pan. Heat cranberry sauce, chili sauce, brown sugar and lemon juice until dissolved. Then pour sauce over meatballs. Bake at 350° for 1 hour. Cover first 30 minutes while baking so they don't get too brown.
Place apple slices in a small bowl. Combine oats, walnuts, sugar, margarine and cinnamon. Sprinkle on apple. Cook on High 4 to 5 minutes until tender. Let stand 1 minute. Makes 1 serving.
Cream sugar, eggs and oil together and then set aside. Mix flour, soda, nutmeg, salt and cinnamon together. To this mixture, add the Karo, buttermilk, vanilla, nuts and prunes. (Cook prunes 20 minutes; drain and let cool.) Grease and flour Bundt pan. Bake 1 hour at 300°. Ice with Caramel Icing (if desired).
Mix all ingredients (raisins may be added to mixture for flavor). Roll into balls. Place on cookie sheet and bake at 350° for 45 minutes or meatballs can also be fried in pan with oil to cover bottom of pan. Cook until done. Add to tomato sauce whether baked or fried. Makes 4 to 6 servings.
Boil potatoes until half done. Brown ground beef and onions. Drain. Layer potatoes and ground beef in 9 x 13 x 2-inch pan. Mix Cheddar cheese soup and 1/2 cup milk. Pour over beef and potatoes. Pour tomato sauce over mixture. Sprinkle on pepper, oregano and Parmesan cheese. Bake 45 minutes to 1 hour in a 375° oven, covered with foil. Uncover. Put on Mozzarella cheese and melt.
Mix all ingredients by hand. Bake at 325° no longer than 40 to 45 minutes.
Add water to concentrates as per directions. Add nectar and lemon juice in punch bowl. Just before serving, spoon in sherbet. Pour Vernors down side of bowl and serve.
Cream sugar and margarine. Add vanilla. Gradually stir potato chips and flour. Drop rounded teaspoons on greased cookie sheet. Bake at 350° for 13 to 15 minutes. Cool on paper and sprinkle with powered sugar.
Cook pepper, onion, carrots and garlic for about 5 minutes in saucepan with oil or bacon drippings. Add tomatoes, mashed into small pieces. Stir in beans with salt, pepper, etc., simmer 30 minutes to 1 hour. It freezes, too!
Chop cranberries and apples. Add sugar and let stand overnight. Next morning, dissolve jello in boiling water. Add to cranberry mixture. When chilled, but not set, add celery and nuts. Refrigerate to set.
Combine cheese, onion and pimientos or pepper. Add eggs, seasoning and mayonnaise; mix well. Spread on bread or crackers. Makes about 2 1/2 cups.
Saute onion in margarine. Add crab meat, spinach and cheese to taste. Serve with assorted crackers or vegetables.
Grease pan. Spread out dough to form crust. Put on sausage, hash browns and eggs. Put on optional items if desired. Put cheese on top. Bake 20 to 25 minutes or until done. Bake at 375°.
Combine sugar, water, corn syrup and salt in saucepan. Bring to a boil. Cook until mixture reaches 230° or just before the soft ball stage. Add marshmallows; stir until melted. Add vanilla flavoring and 2 1/2 cups of nuts. Stir until mixture starts to lose its shine and hardens slightly. Quickly turn out on wax paper. Separate into individual pieces. Cool.
Crumble the graham crackers with a rolling pin, mix with melted butter and press in bottom of a 13 x 9 x 2-inch pan. Make Jell-O according to package directions, but use only half the water. Refrigerate until set. In blender, mix together cream cheese, condensed milk, the Jell-O and the lemon juice. Pour into cake pan over graham cracker crust and refrigerate.
To the bottle of dressing, add remaining ingredients and shake well. Refrigerate 24 hours to blend flavors.
Beat together the egg whites, vanilla and salt. (I add a small amount of cream of tartar also.) Beat until stiff but not dry. Gradually beat in sugar until stiff and satiny. Fold in chocolate chips. Drop by teaspoonfuls on greased cookie sheet. Bake in slow oven at 300° for 30 minutes. Line cookie tray with brown paper. Makes 3 to 4 dozen.
Strain broth that chicken was cooked in and place back in pot. Cook noodles in broth until done. Take 2 1/2 cups of broth out and add soups and sour cream. Drain noodles, then add soup mixture and chicken. Combine margarine and stuffing, then sprinkle over chicken. Bake at 350° for 30 to 40 minutes or until golden brown.
Melt chocolate pieces over warm water. Beat egg whites and salt until foamy. Gradually add sugar and beat until soft peaks form. Beat in vanilla and vinegar. Fold in chocolate and nuts. Drop on greased sheet by teaspoonfuls. Bake at 350° for 10 minutes.
Prepare pudding according to directions on the box, using the cold milk. Fold in sour cream and Cool Whip until well blended. Layer a casserole dish with vanilla wafers, then bananas. Spread a layer of the pudding over banana layer. Continue alternating layers. End with wafers. Refrigerate 1 to 3 hours before serving.
Cover cucumbers with vinegar and spices. Let set for 6 weeks in a cool, dark place. Stir once a week. At the end of 6 weeks, drain off vinegar, add sugar and let set for 24 hours.
Coat chicken with flour. Brown in oil. Add remaining ingredients. Simmer, covered, for about 1 hour, or until chicken is tender. Serve over spaghetti. Top with your favorite cheese.
Melt butter in large skillet over medium heat. Add onion and saute 8 minutes. Add next 6 ingredients and cook 5 minutes. Toss with bread cubes. Beat egg with chicken broth and mix into bread cubes. Shape into 2-inch balls and place on 2 greased cookie sheets. Bake, uncovered, in a 375 oven for 20 minutes. Makes about 26 to 30 balls. Freeze well also.
Beat egg whites very stiff. Add sugar and baking powder. Fold in other ingredients. Pour into greased pie plate. Bake in a slow oven (350°) for 30 minutes. Cut while hot and serve with whipped cream or ice cream.
Grease pan with butter. Pour orange juice in pan. Put apples in and cover with remaining ingredients (mix all together and pour over apples). Bake 1 hour at 300°.
Cook potatoes, carrots and lima beans until slightly cooked. Brown and drain hamburger and add to vegetables. Add corn, juice, onion and sauce. Salt and pepper to taste. Simmer for about 2 hours.
Boil pasta until soft; drain. Cut up all veggies. Mix together. Add dressing. Sprinkle with seasonings for flavor. Chill 1 hour. Enjoy.
Sift flour with soda, cinnamon and salt. Combine sugar with eggs, oil, sour cream and vanilla; beat well. Blend in flour mixture. Fold in apples, nuts and raisins. Pour into 2 greased and floured loaf pans and bake at 350° for 1 to 1 1/2 hours.
Blend flour, sugar, eggs, melted margarine and vanilla. Stir in chocolate bits, pecans and coconut. Pour into unbaked pie shell. Bake 30 to 35 minutes, until firm, in a preheated 350° oven.
In oblong 9 x 12-inch baking dish, arrange cut up or whole or half, cleaned chicken breast. Sprinkle rice over top and salt and pepper. Put can of soup on top of that. Add fresh cut up broccoli and 1 cup water. Add Cheddar cheese (optional) and cover dish. Bake 1 to 1 1/2 hours at 350°. Good and tender.
Combine sugar and butter; cream until fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour, alternately, with milk, beating well after each addition. Stir in flavorings. Pour batter into a well-greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes or until done.
Melt peanut butter and chips in a big double boiler (don't boil). Fold in nuts and cornflakes. Stir gently until coated. Drop by spoonfuls onto waxed paper on cookie sheets. Refrigerate 1/2 hour.
Work butter into dry ingredients (only 2 tablespoons sugar) until mealy. Put mixture on the bottom and up sides of an 8-inch square pan. Press firmly.
Pour 4 cups boiling water over oatmeal, molasses, salt and shortening. When lukewarm, dissolve yeast in mixture. Mix in enough flour to make a bread dough. Knead and put into a bowl to rise. Shape into 4 loaves. Let rise again and bake 35 to 45 minutes at 350°.
Cut chicken in serving size pieces. Place in an oblong baking dish. Cover with cheese slices. Mix soup and milk and pour over top.
Dissolve sugar in water. Add peanuts and cinnamon. Boil over medium heat one half hour or until there is no syrup left. Watch carefully and stir. Put on cookie sheet. Bake at 300° for 30 minutes, turning every 5 minutes.
Cook pepper and onion in skillet in small amount of oil until soft. Drain. Add remaining ingredients and cook together for 15 to 20 minutes. Serve hot.
Combine powdered sugar and cream cheese. Whip. Add peanut butter and milk. Whip again. Fold in whipped topping. Pour into two 8 x 9-inch graham cracker pie crusts. Freeze. When solid top with additional topping and freeze again. Let stand 5 minutes, then cut.
Add water, juice and jello to marshmallows. Chill until slightly firm. Add pineapple and strawberries.
Mix raisins, peanuts and Rice Chex together. Melt margarine, chocolate chips and peanut butter. Pour this mixture over raisins, peanuts and Rice Chex; mix together. Pour box of confectioners sugar over mixture; mix until well coated.
Put first 4 ingredients in mixing bowl and blend together, then add chopped peaches. Pour into graham cracker crusts. Makes 2 pies. Store in refrigerator 2 hours.
Mix the flour, pecans and melted margarine together. Bake at 300° for 1 hour. Mix the cream cheese, confectioners sugar, lemon juice and Cool Whip together. Spread over cooked and cooled crust, then add the cherry pie filling.
Preheat oven to 350°. Cream butter in large bowl; slowly add sugar. Beat well. Beat in eggs one at a time. Combine orange juice and water; blend with butter mixture. Blend in flour and cornmeal. Fold in coconut. Divide mixture into 2 pie crusts. Bake until golden, about 50 to 60 minutes.
Combine all ingredients except cheese and potato chips. Turn into shallow, buttered casserole. Mix cheese and potatoes chips and sprinkle over the top. Bake at 375° for 20 to 25 minutes. Serves 16 to 20.
Mix, pour into greased pan and bake at 375° for 30 to 40 minutes.
Brown ground beef, onion and bell pepper; drain. Add tomato soup, mushroom soup, tomato paste and Cheez Whiz until mixed well. Boil macaroni, then rinse. Layer meat sauce and macaroni until casserole dish is filled. Bake on 350° for 35 minutes. This dish is best served with salad and yeast rolls. Serves 6 to 8 adults.
Mix first five ingredients together. Sift dry ingredients and add to the above ingredients. Mix with wooden spoon. Add nuts and mix.
Mix cake mix, melted margarine and one egg. Press this into bottom of ungreased cake pan. Beat cream cheese and 2 eggs together; add confectioners sugar. Pour over cake and bake at 350° for 40 minutes.
In medium bowl, with mixer at medium speed, beat cream cheese until smooth and fluffy. With mixer at low speed, gradually add V-8 juice until thoroughly blended. Stir in chilies, onions, olives, red pepper and hot pepper sauce. Cover and refrigerate at least four hours before serving. Garnish with fresh parsley. Serve with bagel chips or vegetables.
Mix and spoon onto greased cookie sheet. Bake at 350° for 10 minutes.
Combine eggs, pumpkin, sugar, corn syrup, vanilla, milk, cinnamon and salt. Mix well. Pour into pastry shell. Top with pecans. Bake at 350° for 40 minutes or until knife inserted halfway between center and edge comes out clean. Chill and serve with whipped cream.
Dilute soup with the milk. Arrange artichokes in casserole. Add layer of eggs, olives and water chestnuts. Cover with soup mixture. Top with grated cheese and bread crumbs. Bake at 350° until bubbly and brown.
Preheat oven to 350°. Remove 1/2 cup of dough and reserve for another use. Roll dough into 14-inch circle on a 15-inch baking stone or pan. Bake 10 to 15 minutes, or until slightly browned. Let cool 10 minutes, then loosen from stone or pan. Cool completely. Blend peanut butter, cream cheese, brown sugar, and vanilla until smooth. Spread on cookie. Peel, core and slice apples very thinly and dip into soda pop, then arrange on cookie. Sprinkle with cinnamon. Heat caramel and drizzle over apples. Sprinkle with nuts. Cut and serve. Serves 12 to 16.
Combine all ingredients in a large bowl. Mix well. Pour into cake pan. Set in icebox at least 2 hours before serving.
Preheat oven to 400°. Line a cookie sheet with tinfoil and arrange crackers so they completely cover the foil. Melt butter and brown sugar in saucepan. Boil for 3 minutes. Pour over crackers. Bake for 3 minutes. Immediately after removing from oven, pour chips over. Spread chocolate when melted. Cool, then refrigerate until set. Flip over and peel back tinfoil. Cut and serve.
Mix all ingredients until well blended and batter is smooth. Pour into a greased tube pan and bake at 350° for 1 1/2 hours. Remove from oven and glaze while cake is still hot.
Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, mixing well after each addition. Stir in vanilla, coconut extract and coconut. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes or until cake tests done. Cool in pan 10 minutes, then remove.
Mix together soup, milk and cheese. Pour over broccoli. Top with bread crumbs in melted butter and sprinkle with paprika. Cook until it bubbles.
Bake yellow cake in sheet cake pan as directed on box. While cake is baking, mix small can of cream of coconut and Eagle Brand condensed milk. When cake is done (while it is still warm), punch holes all in cake with a fork and the pour the mixture over cake. Put cake in refrigerator and cool. Then top with medium container of Cool Whip and sprinkle with coconut.
Combine flour, sugar, soda, cinnamon, salt, carrots, raisins, pecans and apple. Combine eggs, oil and vanilla. Add to flour mixture. Stir just until dry ingredients are moistened. Do not overblend.
Hand knead the butter into the flour, baking powder and sugar. Gently beat the egg, vanilla and milk. Add into the flour mixture. Mix until smooth. Grease 12x18 pan, pour in 3/4 of the batter, sprinkle with cinnamon and cloves, spread the pie mixture over it, then cover with remaining batter.	Bake at 350 degrees for 30 minutes, or until lightly brown. Cool and cut into squares.
Mix all together and bake in a 9 x 13-inch Pyrex pan at 350° for 45 to 60 minutes.
Mix flour and butter in a 9 x 13-inch baking pan. Pat down evenly. Bake at 350° until lightly brown; cool. Spread caramel ice cream topping on cooled crust. Mix pudding with 3 1/2 cups milk. Pour on top of ice cream topping. Top with Cool Whip. Chill several hours before serving.
Saute onions, carrots and celery together in butter with garlic until onions are clear. Set aside to cool.
Combine the broccoli, bacon, cheese and onion. Mix together the salad dressing, sugar and vinegar; toss with the salad. Serves 4.
Place pineapple, sugar and syrup in saucepan. Cook to hard ball stage. Remove from fire. Add butter, marshmallows, vanilla and pecans. Beat until thick and creamy. Pour into buttered pan; cut into squares.
Wash and drain vegetables. Build salad in layers in glass bowl. Begin with lettuce, green onions, celery and peas. Dot pea layer with pimientos and add water chestnuts on top. In separate bowl, mix mayonnaise, sweetener and garlic powder until creamy. Spread dressing over salad and garnish with Parmesan cheese and bacon bits.
Grease casserole. Wash and slice zucchini. Alternate layers of zucchini, cracker crumbs, grated cheese, butter, tomatoes, brown sugar and sliced onions. Repeat. Cover and bake at 350° for 1 hour. (After first 30 minutes, uncover and check.)
Wash the beans and let soak overnight. Put beans and bacon or salt pork in a pressure cooker with enough water to cover. Cook for about an hour or until tender. Add the plantains and cook until they are soft. Add the salt and mix well. Apart, saut the tomatoes, onions and garlic until soft; then add to the beans. Cook another half an hour, until all flavors are absorbed. These beans are even better the day after.
Have pie crust ready. Makes a 9-inch pie. Bake at 400° for 10 minutes; then lower heat to 350° for 45 minutes.
Make cream sauce with oleo, flour and milk. Add eggs. Cook until smooth. Remove from heat. Stir in cheese, pimento, nuts and green olives. Spread on bread.
Mix the cream cheese, sugar and vanilla at medium speed until well blended. Add the eggs and mix well. Pour batter into graham cracker crust and bake at 350° for 40 minutes or until center is almost set. Cool. Let chill for 3 hours.
Clean celery well. Cut each stick into 2 1/2-inch pieces. Mix together cream cheese, pineapple, nuts, green pepper, onion and salt. Chill for several hours or overnight. Fill celery pieces with mixture and arrange on platter.
Dissolve yeast in water. Mix sugar, shortening, water, salt and eggs together. Add yeast and flour to mixture. Refrigerate overnight. Roll out dough into pie-shaped circles, about 3 hours before serving. Spread with melted butter. Cut into 16 triangles. Roll from large end to small end; let rise until double. Bake at 350° until brown.
Heat oven to 375°. Cook mostaccioli to desired doneness as directed on package. Drain; rinse with hot water.
Remove pastry from foil to glass pie dish. Microwave at High 1/2 to 1 minute until softened. With fingers, press firmly in pie plate. Brush inside with Worcestershire sauce. Prick pastry. Place pie plate in the oven on trivet or inverted saucer. Microwave at High, 3 to 4 minutes, rotating plate 1/2 turn after minutes. Sprinkle cheese and bacon over bottom of pie shell. With fork, beat together eggs, cream and hot pepper sauce. Pour over cheese in pie shell. Microwave at Medium-high, 11 to 13 minutes, rotating pie 1/2 turn after 6 minutes. Let stand about 5 minutes to firm slightly before serving. Makes about 6 servings.
In a small mixing bowl, combine the syrup, butter and peppermint extract; beat until well blended. Gradually add 2 cups of the powdered sugar, beating well. Stir in as much of the remaining powdered sugar as you can with a spoon. Turn out onto a surface lightly coated with a little powdered sugar. Knead in enough of the remaining powdered sugar to make a stiff dough that is smooth. Divide into thirds. Using 1/3 of the dough, knead the red food coloring in until evenly distributed. Knead the green food coloring into another 1/3 of the dough. Leave the remaining dough white. Shape the dough into 3/4 inch balls; place 2 inches apart on baking sheets lined with wax paper. Press with tines of a fork. In necessary, dip the fork in powdered sugar to prevent sticking. Let dry several hours. Makes about 75 mints.
Mix together mayonnaise, honey and mustard in large bowl. Stir in remaining ingredients; chill. Makes 6 servings.
In a medium bowl, combine salmon, mayonnaise, lemon juice and hot pepper sauce. Cover and refrigerate. To serve, spread on buttered toasted bread or crackers. Sprinkle with red pepper; garnish with watercress sprigs. Makes about 1 1/2 cups.
Combine and bake in pan for 35 to 40 minutes at 350°. Tastes like pork!
Mix onion, meal and flour together, then add well beaten egg and milk. Drop by spoonfuls in hot oil. When done, they will float to top. Makes about 16 hush puppies.
Drain juices off cherries, pineapple and oranges. Use these juices to make pudding. After pudding cools, put it over fruits.
Preheat oven to 350°. Combine water, butter and stuffing mix. Set aside. Season chicken with cajun seasoning or salt and pepper. In preheated, buttered large skillet cook chicken over medium-high heat until center is no longer pink and outside is deep brown. Cube into 1-inch pieces. In same skillet, combine soup, milk, green beans and chicken over heat. Place mixture in a 2-quart baking dish. Spread stuffing evenly over top. Bake for 25 to 30 minutes.
Pre-cook California mix until tender; drain. Add mushroom soup, cheese and 1/2 of onions to vegetables. Grease dish. Mix soup and cheese with vegetables; put in casserole dish. Put rest of onions on top. Bake 15 to 20 minutes at 350°, covered.
Boil brown sugar, white syrup, margarine, cream of tartar and salt 5 minutes. Remove from heat. Add baking soda and stir down. Pour over popped corn. Stir corn to cover all. Put corn on cookie sheet. Put in oven and bake 1 hour at 200°.
Saute meat with onion, celery and mushrooms. Season with Mrs. Dash, Worcestershire sauce and pepper. Add beef bouillon. Simmer until seasonings are blended. Thicken sauce with cornstarch. Add sour cream. Cook just until heated through. Serve over rice or pasta. (A "lighter" version can be made by substituting ground turkey and nonfat sour cream.) Delish with green beans and fresh green salad.
Mix together last 4 ingredients. Place in pie crust and bake 50 minutes at 425°.
Brown hamburger and onion in skillet. Stir until brown and crumbly. Drain. Add remaining ingredients, except potato chips. Pour into casserole dish. Top with potato chips. Bake at 375° for 25 minutes. Yields 6 servings.
Heat turmeric, salt, mustard seed, vinegar and sugar to boiling. Pour over cabbage, green pepper and onion. This will keep in refrigerator 2 or 3 weeks.
Bring water and sugar to boil. Remove from heat. Place tea bags in water and cover. Steep for 6 minutes. Remove tea bags and add spices. Cover and set aside for 30 minutes. Remove spices and add apple juice, lemon juice, orange juice, cranberry juice and Jello. Let set for at least a day to achieve best flavor. Serve hot.
Spread mixture of first 6 ingredients on platter, then top with 3/4 cup chili sauce. Top with crab meat, fresh or frozen.