HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash the turtle beans and put them in a saucepan along with the stock and 2 tablespoons of oil. Cover tightly. Bring to a boil and simmer for 2 1/2 hours or until beans are quite tender. Chop the onions and saute in the remaining oil until soft. Chop the celery, including the leaves. Grate potato and carrot on a large grater. Add celery, potato and carrot to onion and cook over medium heat several minutes, stirring constantly. In the last hour of cooking, add the vegetables and seasonings to the beans. Bring soup to boil. Lower heat and simmer until beans and vegetables are done. Add lemon juice and lemon slices when soup has finished cooking. Makes about 9 cups.
Place a small amount of cookie dough in each muffin slot. Unwrap each Reese's cup and press 1 into each cookie dough. Bake at 350° until cookie dough is golden brown. Remove from oven and let cool before removing from pan. (For removal use a butter knife.)
Combine all ingredients in blender on low speed. Serve in a tall glass with a straw.
Mix all ingredients. Pour into an oblong casserole dish or stuff chicken in turkey with dressing. If baking in dish, cook at 425° until golden brown.
Combine ingredients, except soup and shape into sausages, about the length of a hot dog. Place in a covered pan and pour soup and one can of water over them. Bake 1 hour at 350°. Serves 6.
Combine meat, oats, milk, onion flakes, salt and pepper. Mix well and shape into balls.
Cook beef, onion and garlic; drain. Add tomatoes, tomato sauce, mushroom stems and spices. Bring to a boil; cook 20 to 25 minutes. Break spaghetti and cook as directed. Place half spaghetti in a 13 x 9 x 2-inch baking dish. Add Mozzarella cheese. Top with meat, then 1/2 spaghetti and meat. Sprinkle with grated Parmesan cheese. Bake at 375° for 30 minutes.
Combine oil and 1 cup sugar in a large bowl. Add egg; beat well. Stir in molasses. Combine flour, salt, soda, cinnamon and ginger. Add to molasses mixture. Stir well. Roll dough into 1-inch balls. Roll each in remaining 1/4 cup sugar. Place 2-inches apart on greased cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to wire rack to cool. Yields about 4 dozen.
Evenly grease baking ring or spray with vegetable oil. In a large mixing bowl combine all ingredients; beat for 4 minutes on medium speed with electric mixer. Remove 1 1/2 cups batter, reserve for cupcakes. Pour remaining cake batter into prepared baking rings. Microwave on 2/3 power (Medium-high) for 2 minutes, 1/2 power (Medium) for 20 to 30 minutes, or until wooden pick inserted in center comes out clean. Rotate once during cooking time, if necessary. Batter will run over sides of pan slightly. Let stand in pan for 10 minutes. Turn out on plate and glaze while warm.
Wrap in foil; bake in a pan, to catch juice, for 24 hours at 200`. Shred beef with a fork.
Pour boiling water over cabbage. Add salt and knead well to soften cabbage. Add carrot, lemon juice and dill. Stir and add mayonnaise; mix thoroughly. Refrigerate.
In large mixing bowl, cream shortening and sugar; add eggs, syrup, and honey. Add all spices. Add flour, alternating with buttermilk. Stir in nuts and raisins. Batter will be very thick. Drop onto greased cookie sheets. Bake at 350° for 10 minutes or until done.
Mix all ingredients; put in casserole dish. Sprinkle Ritz cracker crumbs on top with melted stick of butter. Bake at 350° for 45 minutes.
Mix beef with milk. Divide into 10 patties. On waxed paper, flatten each patty to form a 6-inch circle. Put equal amounts of stuffing on each of 5 patties. Place another pattie on top and seal.
Arrange asparagus on bottom of flat casserole or oblong Pyrex dish. Mix chestnuts, soup and peas and pour over asparagus. Cover with cheese. In small skillet, melt margarine. Carefully place bread strips (a few at a time) in margarine to absorb and then arrange bread on top of cheese. Bake at 350° for 35 minutes.
Spread dressing and salsa on each tortilla; sprinkle with cheese. Top with lettuce and meat; roll up. For hot roll-ups; prepare as directed, except omit lettuce. Wrap each tortilla in paper towel. Microwave on High 1 minute or until thoroughly heated.
Preheat oven to 350°. Combine soup mix with the bread crumbs. Dip pork chops in egg, then soup mixture, coating well. Place in lightly greased large shallow baking pan and if desired, drizzle with melted butter. Bake, turning once, 1 hour or until tender. Yields 8 servings.
Dip chicken in milk and roll in corn flakes. Layer in greased baking dish. Bake for 1 hour at 350°.
Combine 1 cup flour, whole wheat flour, yeast and salt in large mixing bowl, stirring well. Combine skim milk, water, cottage cheese, honey and margarine in a small saucepan. Cook over medium heat until oleo melts; stir occasionally. Cool to 120° to 130°. Gradually add liquid mixture to flour mixture, beating well at high speed of electric mixer. Beat an additional 3 minutes at medium speed. Gradually add remaining 2 1/4 cups flour to make a firm dough.
Cook first 4 ingredients 20 minutes, then add remaining and simmer five minutes more. Add more juice if needed.
Place chicken, salt, pepper, onion and celery tops in pressure cooker and cook until tender. Cut chicken into large pieces. Strain liquid and save. In skillet, cook butter, mushrooms and onion, then add next 6 ingredients to make sauce (the sauce and the chicken may be combined the day before). Arrange noodles, ham, almonds and chicken mixture in layers in casserole. Bake at 350° for 45 minutes. Serves 12 to 15.
Preheat oven to 350°. Grease a 13 x 9-inch casserole dish. Break bread. Put in bottom of dish. Brown sausage and drain. Spoon over bread. Sprinkle cheese over sausage. Beat eggs, salt, pepper and milk together. Pour over cheese, sausage and bread. Bake at 350° for 30 to 40 minutes.
Mix butter, sugar, egg and vanilla until creamy. Add pecans and poppy seed. Stir in flour and chill dough. Shape into 2 or 3 rolls. Sprinkle each roll with sugar. Wrap in plastic wrap and freeze overnight. Slice while frozen. Bake at 350° for 10 to 12 minutes. Do not overbake.
Combine apricot preserves, sugar and soy sauce in a small saucepan. Heat over medium heat and stir constantly until preserves melt. Stir in walnuts; spread out onto lightly oiled baking sheet. Bake in preheated 275° oven for 20 minutes or until walnuts feel dry to the touch. Remove walnuts onto waxed paper and cool completely. Store in airtight container.
Heat oven to 350°. In a large mixer bowl, combine the first 8 ingredients. Beat at low speed, scraping bowl often until well mixed. Add bananas and orange juice. Continue beating until all mixed. By hand, stir in coconut and nuts. Batter will be thick. Spread into 3 greased mini loaf pans or 1 greased 9 x 5-inch loaf pan. Bake 60 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pan(s).
Mix sugar, butter and peanut butter until smooth. Form into 1-inch balls. Chill. Dip each ball in melted chocolate.
Preheat oven to 350°. Mix margarine, sugars, vanilla and eggs. Beat well. Sift together flour, soda and cinnamon and add to first mixture. Mix well. Fold in quick oatmeal and nuts. Drop by teaspoonfuls on a very, very lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes. Remove immediately to rack to cool. (Do not overbake or cookies will be hard.)
Boil noodles. Drain. Add butter. Grate cheese. Layer cheese and noodles in pan. Beat egg and milk. Pour over macaroni and cheese. Bake at 400° for 15 to 20 minutes or until hot. Makes 6 servings.
In 10 inch skillet, cook ground beef and onion until meat is browned and onion is tender; drain excess fat. Stir in soup, 1/2 cup milk and pepper. Bring to boil. Meanwhile cook macaroni according to package directions; drain. Return to pan along with butter, 1/3 cup milk, cheese and green pepper. Heat and stir until butter and cheese are melted. Transfer meat mixture to a 10 x 6 x 2 inch baking dish. Spoon macaroni mixture on top. Cover and bake in a 350 degree oven for 25 minutes. Uncover and bake 5 - 10 minutes more.
Carefully slice beef into thin pieces across the grain. Marinate beef in soy sauce, wine and salt. Place oil in wok and heat to smoking point. Quickly stir-fry beef about 3 minutes. Remove beef. Add broccoli to wok with water and sugar. Turn heat to medium-high. Cover and cook 6 minutes. Lift cover. Stir occasionally. Serve with beef.
Melt butter; blend in flour and cheeses. Add milk; cook and stir until boiling. Gently stir in broccoli. Place in 1-quart casserole; top with cracker crumbs. Bake at 350° for 30 minutes. Serves 8 to 10.
Slice zucchini. Beat eggs. Add remaining ingredients and pour in a 9 x 13-inch pan. Bake at 350° for 20 minutes.
In a large saucepan, combine kidney beans, Northern beans, undrained tomatoes, tomato sauce, green pepper, onion, chili powder, sugar, basil, garlic and 1 cup water. Bring to boiling. Reduce heat; simmer, covered, for 15 minutes, stirring occasionally. Top each serving of chili with 1/2 cup hot rice. Makes 4 servings. Contains 316 calories.
Put in a large kettle with just enough water to cover and cook slowly until everything is tender, 10 to 15 minutes.
Preheat oven to 350°. Place breast in baking pan. Combine all other ingredients for sauce. Pour sauce over chicken; bake for 1 1/4 hours, basting every 15 minutes, until chicken is tender and nicely browned.
Make cake according to directions on box; let cool. Prepare pudding as directed on boxes. Crumble half of cake in bottom of a large bowl; cover with half of pudding mixture, half of candy and half of the Cool Whip. Repeat for another layer and top off with the Kit-Kat candies.
Cream sugar and eggs together. Mix in other ingredients. Bake in preheated oven for 1 hour at 350°. Use tube pan.
Wash rice under running water. Slightly brown in butter on stovetop. Add mushrooms, onion soup and beef bouillon soup. Bake covered 1 1/2 hours at 350°.
Add gelatin to 2 cups boiling water in large bowl. Stir to dissolve. Add frozen juices; stir well to blend. Add 6 cups cold water and pineapple juice; mix well. Pour over ice in punch bowl. Add ginger ale just before serving. Garnish with orange slices. Yields 50 servings.
Cook apples, water and 1/2 cup sugar until apples are tender. Combine cornstarch, apple juice, orange juice and 1/2 cup sugar and	mix well. Add to apples and cook until clear. Bake in uncooked crust with lattice topping at 350° or 400°. Can add cinnamon, if desired.
Whip cream cheese slowly. Add cream. Beat until thick. Fold in remaining ingredients. Spoon into paper-lined muffin tins and freeze. Serve frozen.
Boil cranberries in 3 quarts water for 5 minutes or until cranberries pop. Strain into large pot and discard berries. Add juice of oranges and lemons, sugar and spices. Bring back to boil and serve.
Mix onion with sherry for 20 minutes. Blend cheese, mayonnaise, beef and olives well. Add onion mixture. Serve with crackers.
Brown potatoes, onion and garlic in small amount of cooking oil. Completely cook potatoes. Add sauerkraut, tomatoes and sausage. (Cut sausage into serving sizes.) Simmer for 30 minutes on low. Serve.
Preheat oven to 350°. In medium bowl, beat eggs, cream, salt, pepper and nutmeg with eggbeater or whisk. With a fork, prick sides and bottom of shell every 1/2-inch to avoid shrinking or bubbling. Make 2 to 3 layers of cheese and bacon in bottom of pie shell. Pour egg and cream mix over this. Bake 45 to 50 minutes or until golden brown and puffy. Let cool and slice.
Cook lasagna noodles. Brown hamburger and sausage; drain. Simmer sauce, hamburger and sausage and pepperoni together for an hour or so. Coat bottom of 9 x 13-inch pan with a thin layer of sauce, one layer of noodles, 1/2 of Ricotta cheese, 1/3 of meat sauce, one layer of Mozzarella cheese.
Dissolve yeast in warm water. Add oil. Add to dry mixture. Place in covered dish. Refrigerate overnight. Take out what you need. Put rest back in refrigerator. Will keep for several days. Bake at 350° until golden brown.
Finely chop cabbage and carrots. Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add cabbage and carrots; mix well. Cover and refrigerate approximately 2 hours before serving. Refrigeration is necessary to enhance the flavor.
Roll or pat each biscuit to 3 1/2 to 4-inch circle; turn muffin pans upside down. Fit biscuits over well-greased backs of muffin tins. Bake in a 400° oven for 8 or 9 minutes. Cool and remove cups. Brown meat, drain. Add taco seasoning and water; heat to boiling and thick. Put meat into biscuit cups and add sour cream, salsa, Cheddar cheese, lettuce and tomatoes.
Make into small balls and bake at 350° for 15 to 20 minutes. Cool 5 minutes. Roll in powdered sugar. Cool 5 minutes more and roll in powdered sugar again.
Brown meat in cooking oil. Mix other ingredients and add to meat. Place in a casserole dish and sprinkle with Parmesan cheese. Cook in low oven about 1 1/2 hours.
Combine all ingredients. Put in casserole dish. Bake at 350° until bubbly.
Marinate asparagus spears in oil, vinegar, salt, pepper and basil for two hours. Drain thoroughly. Cut ham in half crosswise and wrap around asparagus spear, securing with toothpick. (These may be prepared ahead of time and kept refrigerated until serving time.)
Melt oleo in a 9 x 13-inch pan, then add soups, rice and water. Set chicken on top. Cover with foil and bake at 350° for 1 to 1 1/2 hours.
Unroll crescent roll dough. Place in a lightly greased 15 x 10 x 1-inch jelly roll pan, pressing edges and perforations together to line bottom of pan. Bake at 350° for 7 to 8 minutes or until browned. Cool.
Blend curry and soy sauce with mayonnaise. Toss together chicken, water chestnuts, grapes, pineapple and celery. Stir in dressing, then nuts. For attractive presentation, garnish with additional grapes and nuts. Yields 6 servings.
Let cream cheese stand at room temperature until softened. In a medium sized mixing bowl, beat cream cheese until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and vanilla; stir until well mixed. Pour filling into crust. Chill several hours and then top with cherry pie filling. Makes 1 pie.
Mix ingredients in large bowl. Stir until mushy, then pour around chicken and bake in slow oven at 350° until golden brown.
Mix in pint jar, salad dressing and dry ingredients. Add vinegar and shake well. Use for all mixed salads.
Cut circle from center of bread, keeping sides intact; trim inside of bread to form bowl. Set aside. Cut bread removed from center into bite size pieces. Combine sour cream, mayonnaise and dill dip. Refrigerate dip overnight. Just before serving, fill hollow portion of bread bowl. Place bread bowl on serving platter and surround it with cut bread pieces. Use bread as dippers. This dip is also good with assorted raw vegetables.
Put water in cup. Put spoon of lemonade mix in cup. Stir it. Drink it.
Cream butter and add sugar; beat well. Add flour (reserving 2 tablespoons) and buttermilk alternately by spoonfuls, stirring steadily. Beat well.
Follow package directions on dressing, using juice from mandarin oranges for the water and substitute tarragon vinegar for white vinegar. Mix well and refrigerate. Combine lettuce, chopped onion, oranges, strawberries and tomatoes. Add dressing to lettuce and fruit when serving.
Oven temperature to 350°. Oil or grease the pan, a Bundt or tube pan or smaller ones.
Salt and pepper breast; wrap each with slice of bacon. Place chicken in casserole dish. Combine mushroom soup and sour cream. Pour over chicken. Bake at 250° for 3 hours. Do not bake at any higher temperature. Serve over rice. (Skin chicken breast before cooking.)
Pour peaches over first mixture, juice and all. Mix together sugar and cinnamon. Sprinkle on top of peaches. Mix together sour cream and egg yolks. Pour over everything. Bake for 20 more minutes.
Dissolve yeast and 1 teaspoon sugar in warm water. Add remaining ingredients. Mix well and let stand in refrigerator at least 6 hours or overnight. Dough will keep in refrigerator several days.
Saute onions in margarine. Add remaining ingredients, pour into casserole dish. Bake at 350° for 45 minutes.
Heat oven to 375°. Beat sugars and margarine until light and fluffy. Add and beat in egg and vanilla. Combine flour, soda, salt and spices. Add this to the margarine mixture. Mix in well. Stir in oats, pecans and drained raisins. Drop by rounded teaspoon onto ungreased cookie sheet. Bake 8 to 9 minutes for chewy cookie, 10 to 11 minutes for crisp cookie. Store in tightly covered container. Makes approximately 4 1/2 dozen.
Mix in a bowl the soups, sour cream and chilies. Fold in chicken and olives. In a 9 x 13-inch pan, spread enough sauce to keep tortillas from sticking. For each tortilla, spread 1 spoonful sauce and cheese. Roll up and place in pan. Spread remaining sauce over tortillas. Add cheese. Bake at 350° for 30 minutes.
In blender, combine all ingredients; blend until smooth, about 45 seconds. Pour into 12-ounce glass and enjoy.
Bake and cool cake as directed on package. Pour boiling water on gelatin; stir until gelatin is dissolved. Refrigerate until thickened, but not set. Add enough cold water to lemonade concentrate to make 2 cups. Stir into gelatin; beat until foamy. Beat whipping cream in chilled bowl until stiff. Fold into gelatin.
Brown beef and onion. Put potatoes and carrots in beef mixture with one cup of water. Cook together with salt and pepper. Thicken flour with water. Add curry powder to this. Serve over rice.
Note: Burnt sugar is made by heating white sugar in skillet until it melts and becomes liquid.
Preheat oven to 375°. Grease 8 muffin cups. Combine first 4 ingredients and set aside. Separate rolls into 8 triangles. Spoon ham mixture on dough and top with 1/4 teaspoon butter. Wrap dough around mixture and press edges together. Place in muffin pan. Bake for 20 minutes or until golden brown.
Day Before: Add vinegar to milk; let stand. Start heating oven to 350°. Grease well and lightly flour 9 x 5 x 3-inch loaf pan. Sift together flour, salt, baking powder, baking soda and sugar. Then stir in egg, molasses and milk mixture all at once. Fold in oats, raisins and walnuts. Turn at once into prepared pan. Bake 60 to 70 minutes or until cake tester inserted in center comes out clean. Cool on wire rack; wrap in Saran or foil and store overnight. Serve, sliced, with cheese. Makes 1 loaf.
Do not drain juice from beans, corn, or tomatoes. Combine browned ground meat, onion, kidney beans, ranch style beans, pinto beans, navy beans, and corn. Simmer 30 minutes. Add taco seasoning, Ranch dressing mix and water. Stir well and simmer until heated through.
Peel and slice sweet potatoes and layer in baking dish. Sprinkle with cinnamon and pour apple juice over potatoes. Bake until potatoes are tender in 375° oven.
Place cauliflower and water in glass bowl. Cover. Microwave for 9 minutes on High. Drain. Combine mayonnaise, onion, mustard and salt. Spoon over cauliflower, then sprinkle with cheese. Microwave on Medium-high for 2 minutes. Let stand 2 minutes before serving.
Combine all ingredients in a large bowl, tossing to coat. Cover and refrigerate 8 hours. Yield: 6 cups.
Mix together all ingredients, except mushrooms. Set aside. Wash and stem mushrooms, then stuff. Bake at 350° for 15 minutes. May be prepared and frozen. Bake while still frozen.
Layer vegetables in oblong dish. Break up green peas; do not thaw. Cover vegetables with the cup of Miracle Whip. Spread. Sprinkle Cheddar and bacon bits on top. Cover and refrigerate overnight.
Mix cocoa, flour, salt and sugar thoroughly. Then add water a little at a time to make a thick smooth paste. Add rest of water. Place over medium heat and cook until thick gravy. Serve over biscuits or pancakes.
Heat applesauce in large pan; add margarine and sugar. Let melt; set aside to cool. Sift flour with spices and salt into large bowl; stir in soda to applesauce mixture. Add mixture to sifted ingredients. Mix thoroughly with spoon. Stir in nuts and raisins. Bake at 350° in large tube or pound cake pan for 1 hour and 15 minutes. Let cool in pan before remaining. After cooling, add rum or wine, if desired. Cake is better if stored for a while. Makes a good holiday cake.
Melt margarine, beat eggs and combine with sugar. Add remaining ingredients. Pour in unbaked pie shell. Bake at 450° until brown; reduce heat to 350°. Cook until firm in middle.
Mix the first 5 ingredients together. Form into patties and brown on each side in a small amount of oil. Place the patties in a greased baking dish, then pour the soup and water over the patties. Bake at 350° for approximately 30 minutes.
Add all ingredients to 5-quart crock-pot. Cook on low for 5 hours or so; high for 3 hours.
Cook ground beef until brown; drain. Add spaghetti sauce. Cook, covered, over low heat 5 minutes. Uncover. Cook 10 to 15 minutes longer, stirring frequently. In a bowl, combine egg and cheeses.
Combine first 5 ingredients; set aside. Brown ground beef; drain and set aside. Pour half of first ingredients into pan. Sprinkle evenly with beef. Top with cheese, onion, and pepper. Pour remaining batter over top. Bake at 350 degrees for 45 - 50 minutes.
Combine sugar, syrup and water. Cook to soft boil stage. Pour slowly over beaten egg whites, beating constantly. Add vanilla. Beat until almost cold and stiff enough to hold its shape.
Cream sugar and shortening together. Add eggs. Add dry ingredients. Alternate with buttermilk. Mix well. Add hot water. Bake at 350°. Makes 36 cupcakes or 3 large layers.
Mix vinegar, salt, sugar and hot pepper. Combine and heat. Add tomatoes, onion and bell pepper. Bring to a boil, but don't let boil. Pack in hot jars and seal. Let ripen for 4 to 6 weeks. Delicious, especially with fish.
Sprinkle generously with kindness and plenty of faith. Mix well. Very good when served over a period of a lifetime and served to everyone you meet.
Cook noodles and drain. Stir in cheese, milk, oleo, flour and salt.	Pour in greased baking dish.	In bowl, mix hot dogs, brown sugar, mayo and mustard. Spoon over noodles. Bake at 375° for 25 minutes.
Combine juices and Seven-Up in a punch bowl. Add sherbet and sliced oranges. Add ice cubes just before serving and stir.
Open all 6 cans. Empty into 2-quart kettle. Heat to boiling. Serve. Delicious quick meal with fresh bread.
Bring to boil the first 4 ingredients and cool. Mix sugar and flour; pour first mixture over this and beat. Add eggs, buttermilk and soda to other mixture and beat. Pour into long baking pan. Cook at 300° for 40 minutes.
Mix softened cream cheese, bacon pieces, onion and black pepper together; set aside. Divide crescent rolls into 4 sections. Pinch seams together and roll dough into desired thickness. Spread the cheese mixture on dough and roll up, jelly roll style. Slice and bake on lightly greased baking sheet at 375° for 15 to 20 minutes, or until done.
Place pecans in a bowl. Sprinkle with salt and add water to cover pecans. Soak for 30 minutes, stirring twice. Drain on paper towels for 2 hours. Place on large cookie sheet. Bake at 300° for about 30 minutes, stirring every 10 minutes and watching carefully to keep from burning.
Cook bacon until crisp, drain, crumble and set aside. Cook rice in water according to package directions and set aside. Saute onion, celery and carrots in margarine until tender but firm. Add peas and saute two additional minutes. Add rice, bacon and seasonings and stir over medium heat two to three minutes. Add small amount of water if needed to moisten. Serves 4.
In a large skillet, cook hamburger with onion until hamburger is brown; drain. Add remaining ingredients and stir well. Pour into casserole and heat in a 350° oven until bubbly.
Cut drained artichokes into small pieces. Drain again. Mound artichokes in the center of large serving platter. Combine cream cheese, mayonnaise, sour cream and onion. Beat until smooth. "Ice" (spread) artichoke mound with cream cheese mix. Sprinkle caviar on top. Garnish with chopped parsley. Serve with butter flavored crackers.
Mix together sugar, shortening and eggs. Stir in milk or buttermilk and bananas. In separate bowl, combine flour, baking powder, soda and salt. Combine with sugar mixture. Stir in nuts. Let stand 20 minutes. Bake at 350° for 50 to 60 minutes.