HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash escarole, place in 1 cup boiling water, which 1 teaspoon of salt has been added. Bring to boil, approximately 2 minutes. Remove escarole, reserve liquid to be added later. Chop escarole and fold into the following ingredients.
Combine all ingredients and mix well. Pack into greased 9x13 inch pan. Use broth to moisten. Bake at 350°for 45-60 minutes.
Cook pasta according to package directions, drain. Cook meat and onion in a large skillet over medium heat for 5 minutes, drain. Stir in tomato sauce, undrained tomatoes, tomato paste, and 1/2 cup water.Cook, stirring occasionally for 10 minutes. Layer 1/2 pasta, 1/2 sauce, and 1/2 cheese in a 13 x 9 inch baking dish. Repeat. Cover and bake at 350° for 20 minutes. Serves 6.
Mix first 4 ingredients as you would do for a pitcher of Kool-Aid in a large punch bowl; sweeten to your liking. Add pineapple juice. Stir vigorously with each addition. Add pineapple and fruit cocktail. Add desired amount of ginger ale. Chill by adding ice or ice ring. Serves 25 to 30 people.
Combine first 3 ingredients in a medium saucepan. Gradually add milk, stirring with a wire whisk until smooth. Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until mixture is thickened. Remove from heat; stir in creme de menthe and vanilla. Spoon mixture into individual dessert dishes. Cover and chill thoroughly. Just before serving, sprinkle evenly with crushed peppermint. Makes about 7 servings.
Cook enough rice to yield 2 cups. Thaw broccoli and drain thoroughly. Saut onion and celery in melted butter. Blend in soup, milk, chestnuts, rice, broccoli and 1/3 jar of softened cheese spread (set jar in hot water). Turn into 10 x 7 x 2-inch glass baking dish. Cover with remaining cheese. Bake at 350° for 40 minutes.
Thaw potatoes	enough	to separate. Melt margarine. Combine 1/2 cup of margarine with potatoes, onion, sour cream, soup, salt, pepper	and 1	1/2 cups of cheese. Mix well and pour into a 2 quart flat baking dish. Combine bread crumbs with remaining melted butter and grated cheese. Sprinkle over top of potato mixture.	Bake at 350° for 45 minutes.
Mix oleo, pretzels and 3 Tbsp. sugar. Press into 9 X 13 pan. Bake 8 minutes at 400. Cool before continuing. Mix cream cheese and 1 Cup sugar, cream well. Fold in cool whip. Spread over pretzel crust. Mix strawberries jello and boiling water, add to this strawberries. Let stand 10 minutes before pouring over cream cheese layer. Refrigerate over night or 8 hours before serving.
Preheat oven to 350°. Cook spinach as package directs. Drain well. Combine spinach with other ingredients. Pour into greased casserole. Bake 30 minutes. Top with extra cheese.
Mix potatoes, sugar, butter and eggs. Pour in unbaked pie shell and bake at 300 degrees for 45 minutes. Makes 2 pies.
Cream shortening and sugar replacement. Add egg; blend well. Add dry ingredients with applesauce and water to creamed mixture. Be sure to add flour first and last. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Blend together all ingredients, except chili powder. Roll into two logs. Sprinkle chili powder on wax paper. Roll logs until lightly covered. Wrap in wax paper and refrigerate two days.
Boil the first 5 ingredients together. Beat the eggs with 1/2 cup sugar and the cream. Whip this and fill freezer with milk.
Cream sugar, butter and Crisco. Add eggs, flour, baking powder and salt to mixture, alternating with milk and flavorings. Pour into greased tube pan and bake at 325° for 1 hour and 15 minutes. Remove from pan while warm.
Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate. In a double boiler over simmering water, melt chocolate chips and shortening, stirring until smooth. Dip sandwiches and place on waxed paper until chocolate hardens. Great gift idea for children to give!
Dissolve gelatin in cold water. Add next 5 ingredients in order. Chill until syrupy. Prepare Dream Whip as directed on package. Break up cake into pieces. Toss lightly with gelatin mix. Top with Dream Whip. Refrigerate.
Mix shrimp, tuna, celery, lemon juice, bell pepper, onion, hot sauce, salt, pepper and mayonnaise together. Mix soup, rice and milk together before combining with mayonnaise mixture. Put into a greased baking dish and cover top with potato chips. Bake 1 hour at 350°.
Spread crescent rolls on pan with sides (cookie sheet or pizza pan) and spread cooked sausage over rolls. Add potatoes and cheese and pour beaten eggs over top. Bake at 350° for 25 to 30 minutes.
Combine dressing mix and butter. Cover the bottom of a 9 x 13-inch casserole dish with a little over one-half of dressing mixture. Mix remaining ingredients; pour over dressing. Add remaining dressing mixture. Cover dish with foil. Bake at 350° for 45 minutes. Remove foil; bake until brown. Serves 12.
Combine ingredients, using half of the Chinese noodles. Top with remaining noodles and bake at 350° for 30 minutes.
Mix all ingredients together. Refrigerate. Serves 8. You can add mandarin oranges to stretch.
In skillet (350°), brown meat, onions and celery. Add tablespoon Worcestershire sauce, salt and pepper, 16 ounce can cut green beans (drained) and 1/2 cup water. Make gravy and add. Turn heat to 220°. Simmer 15 minutes. Make mashed potatoes; make piles of potatoes on top of mix. Lay piece of cheese on each pile; cover until cheese is melted, then serve. Serves 4 to 6 people.
Heat broiler. Scrub potatoes. Slice potatoes in half lengthwise; slice each half crosswise into 1/4-inch slices. In plastic bag, shake potato slices with dressing until well coated. Arrange slices in single layer on broiler pan. Broil 4 to 6 inches from heat for 12 to 15 minutes or until tender, turning once. Serves 4.
Melt 1 stick of margarine and mix with graham cracker crumbs. Pat out in 13 x 9 x 2-inch pan. Mix confectioners sugar, cream cheese and 1 stick of margarine (melted). Spread on graham cracker crust. Slice bananas and arrange on top; put bananas close together. Spread drained pineapple over bananas. Cover with Cool Whip. Sprinkle with cherries and chopped nuts. Chill 4 hours or overnight.
Heat oven to 375°. Combine butter flavor Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed until blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix in creamed mixture just until blended. Stir in chocolate chips and pecan pieces. Drop rounded tablespoonfuls of dough 3-inches apart onto an ungreased baking sheet. Bake for 8 to 10 minutes. Do not overbake. Makes about 3 dozen cookies.
In 9 x 13-inch pan, pour in pineapple and pie filling. Sprinkle dry cake mix on top. Sprinkle on nuts. Slice butter in thin pieces and put on top. Bake at 350° for 30 to 50 minutes.
Break up beef in Dutch oven or kettle. Add onion, garlic, green pepper and celery. Cook, stirring frequently until beef is brown and vegetables are tender. Add tomatoes, tomato sauce, chili powder, sugar, salt, bay leaf, oregano and basil. Cook over moderate heat for 30 minutes. Add kidney beans; cook 15 minutes longer. Just before serving, peel bananas. Cut in half lengthwise, brush with melted butter or margarine and broil about 2 minutes. Just until tender. Place 2 banana halves on each plate and top with chili. Makes 8 servings.
Drain and flake chicken. Mix with onions and half of cheese. Spread in center of tortillas and roll up. Place in a greased casserole dish. Mix soup, sour cream and drained chilies. Pour over enchiladas and top with remaining cheese. Bake at 350° for 30 minutes or until heated through and the cheese is melted.
Mix the ingredients well. Spread in a dish. Top with chopped lettuce, onions, peppers, tomatoes and cheese. Serve with tortilla chips.
Peel and remove seeds from ripe cucumbers. Add remaining ingredients and cook until tender. Process as desired.
In a large bowl, combine dry ingredients. Add oil, eggs, milk and vanilla.	Mix 2 minutes on high speed. Mix in 1 cup boiling water (batter will be thin). Mix 1 cup water by hand into batter. Pour into 13 x 9 x 2-inch pan and bake 30 to 35 minutes or until	toothpick comes out clean. Cool on rack.
Grate cheese and combine all ingredients; put into a casserole dish. Refrigerate overnight. Bake at 350° for 1 hour. Peas, parsley and green pepper may also be added, if desired.
Make a simple syrup of sugar and water. Mix all ingredients together. Chill. Add chilled ginger ale just before serving. Makes 1 gallon.
Preheat oven to 350°. Bake 45 minutes to 1 hour or until done.
Dissolve yeast in 3/4 cup water. Mix butter and sugar. Add egg and mix well. Add remaining ingredients; mix well. Let stand in greased, covered bowl in refrigerator all night or for 6 hours. Roll out as you would biscuits. Let rise at room temperature until doubled in size. Bake at 400° for 15 minutes or until brown.
Brown hamburger with bell pepper and onion. Drain. Add tomato sauce and simmer 5 minutes. Cook macaroni and drain. When macaroni is drained, add Cheddar cheese and kidney beans. Then add rest of ingredients. Bake at 375° for 20 to 30 minutes.
Mix all ingredients until wet and pour into ungreased cookie sheet. Bake at 350° for 20 to 25 minutes. Top with whipped topping when cake is cooled.
Heat oven to 350°. Dump pineapple into 9 x 13-inch dish. Dup can of cherry pie filling in dish. Then dump 1 box yellow or white cake mix over top. Pour 1 stick of margarine over that and bake 1 hour.
Grease a 9 x 13-inch pan. Mix all ingredients and spread into pan. Bake at 350° until golden brown, 25 to 35 minutes. Cut in 2 x 1-inch pieces. Serve warm or cold.
Heat oven to 350°. In small bowl, mix cheese, mayonnaise, onions and chili powder; stir well. Spread on each half of bread. Arrange olives on top. Bake at 350° for 10 to 15 minutes.
Dissolve gelatin in boiling water. Add ice cream by spoonful. Stir until melted and smooth. Blend in Cool Whip and fruit. Chill if necessary until mixture mounds. Spoon into crust. Chill 3 hours. Garnish.
Wash apples. Slice with skin and seeds. Add cider and cook until apples are very soft. Put apples through sieve; add sugar and spices; let simmer until quite thick. Stir frequently to prevent sticking. Fill in sterilized jars and seal.
Mix the first 4 ingredients. If desired, fold in chopped nuts. Bake as directed on cake mix package.
Beat eggs well. Add sugar, salt, flour and baking powder. Beat until creamy. Add hot milk (not boiling) and vanilla. Bake in loaf pan at 350° until done.
Mix dry ingredients and sprinkle 1/2 on bottom of pie shell. Put apples on top of the dry ingredients. Cover with other 1/2 of dry ingredients. Pour 1/2 cup cream over all. Dot with the butter and bake at 450° for 15 minutes, then 350° for about 45 minutes, until apples are tender.
Cook onion with margarine over medium heat. Cook tomato and pepper with onion for 5 minutes in medium bowl. Beat eggs and milk. Pour into skillet with onion, etc. Cook, stirring until eggs are done.
Drain pineapple; set aside. Cream cottage cheese and Jell-O together until mixture is creamy and thick. Add pineapple, Cool Whip and nuts. Refrigerate.
Place all ingredients except eggs in bowl. Mix for 3 to 5 minutes by hand. When ingredients begin to make a mass, add egg and mix to smooth dough. Divide into 2 pieces and shape into 2 rolls that are 1 1/2 inches in diameter. Roll in wax paper and chill overnight. Slice 1/8-inch thin and place on lightly greased pan. Bake at 350° for about 12 minutes. Cookies become crispy when cooling.
Put water and caramel candy pieces in bowl. Microwave on High; stir until melted. Add vanilla and pecans. Dip onto buttered cookie sheet. Place in refrigerator 2 hours. Melt chocolate bark in microwave. Dip chilled candy into melted chocolate. Lay on wax paper.
Cream butter and sugar until creamy. Add eggs, one at a time. Add flour alternately with whipping cream. Add vanilla. Put in well-greased tube pan and bake. This is a large cake.
Beat butter until fluffy. Add confectioners sugar and vanilla. Sift flour and salt and stir into butter mixture. Add nuts. Chill dough for 1 hour.
Cream sugar and oleo. Add eggs and beat well. Add rest of ingredients in order given. Put in jelly roll pan and bake at 350° for 20 minutes. If a cake pan is used, bake until tests done.
Grease a Bundt pan. Sprinkle pecans on bottom of pan. Place frozen rolls around pan. Sprinkle pudding (not mixed) over rolls. Melt oleo; mix in brown sugar and cinnamon. Pour over rolls. Cover with waxed paper and towel. Leave overnight. The next morning, bake at 325° for 25 to 30 minutes. Turn out on plate.
Melt the margarine in skillet and put in chopped onion; season with a little salt. Then add all other ingredients. Stir and put in a tightly covered Pyrex dish. Preheat oven to 350°. Bake for 1 hour and 30 minutes.
Sprinkle steak with salt and pepper. Combine 1 tablespoon butter and dry mustard in skillet. Heat until sizzling. Add steaks. Cook for 1 minute on each side. Place on heated serving plate. Add 1 tablespoon butter, lemon juice and Worcestershire sauce to skillet. Cook over high heat until thickened. Stir in chives and parsley. Spoon over steak. Yields 2 servings.
Heat juice from pears and dissolve jello in the juice. Add this to the cream cheese and blend until smooth. Let it begin to gel and then add lemon juice, chopped pears and Cool Whip. Congeal.
Brown hamburger, sausage and onion. Add Ranch and taco mix. Then add all of the other "junk." Simmer as you would for chili or a stew for the flavor to set in.
Cook pie shells at 350° for about 10 minutes. Line with browned, drained sausage. Cover with cheese. Mix the remaining ingredients and pour over sausage and cheese. Sprinkle with paprika and dot with butter. Bake for 35 to 40 more minutes.
Cream the shortening, peanut butter, sugar and brown sugar together. Add egg, milk and vanilla. Blend in the dry ingredients. Shape by rounded teaspoonfuls into balls. Roll in sugar; place on ungreased cookie sheet. Bake for 8 minutes at 375°. Remove from oven and place a solid milk chocolate candy kiss on top of each cookie, pressing down so that cookies crack around the edge. Return to oven; bake 2 to 4 minutes longer. Makes about 3 dozen cookies.
Boil and mash potatoes. Brown and drain ground beef. In a 9 x 13-inch dish, mix ground beef, corn, creamed corn, peas and green beans together. Spread mashed potatoes over the top. Salt and pepper. Place pan on a cookie sheet and put in the oven until top is golden brown. Bake at 350°.
Combine cheese and milk. Cook over low heat until cheese is melted and smooth. Add corn, eggs, green pepper, basil and pepper. Mix well. Spoon into baking dish, 6 x 10-inch. Bake at 350° for 30 minutes.
Mix eggs, sugar, milk, spices, vanilla and pumpkin. Spread in 9 x 13-inch greased pan. Sprinkle with dry cake mix. Dribble the melted butter over the cake mix and sprinkle with nuts. Bake at 350° for 1 hour. Cool and serve with whipped cream.
In medium bowl, combine all ingredients; mix well. Cover and chill overnight to blend flavors. Hollow out sourdough round, baste with olive oil and sprinkle with garlic powder. Bake at 350° for 25 minutes. Cool. Fill with vegetable mixture. Serve with baked bread cubes and fresh vegetables.
Melt butter in skillet; add meat and onion. Cook until lightly browned. Mix green pepper, seasonings, mustard, vinegar, brown sugar and catsup. Bring to a boil. Cover tightly. Switch to a simmer position for several hours. Add a little water if mixture gets too thick. Stir occasionally. Serve on warm, buttered buns. Makes 18.
Combine the ground beef, bell pepper and onion. Add tomato sauce and simmer for 10 minutes. Beat egg and add to cheese; mix well. On a cookie sheet, spread one package crescent rolls on the bottom. Top with the egg and cheese mixture. Add beef mixture. Put the other can of crescent rolls on top. Seal edges. Bake at 350° for 25 minutes.
Place cubed bread, cheese and sausage in layers in buttered 9 x 13-inch casserole dish. Mix together eggs, milk and custard. Pour over ingredients in casserole dish. Bake at 350° for 45 minutes.
Preheat oven to 400°. Mix all ingredients (except cornbread mix). After all is well blended, add cornbread mix. Beat well. Pour into ungreased 8 x 8 x 2-inch square pan. Bake 25 minutes. Absolutely wonderful!
Heat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. Put all ingredients in a mixing bowl and mix. When mixed well, pour batter in prepared pan. Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Remove pan from oven and cool 10 minutes. Remove loaf from pan and cool completely. Tightly wrap in aluminum foil. Loaf keeps well in refrigerator or can be frozen.
Slice meat into 1/8-inch thick strips. Combine meat and all ingredients in a plastic bag; shake well. Marinate 2 to 3 hours in the refrigerator.
Peel, seed and cut cucumbers into chunks. Process in a blender or food processor for a short time with 1/2 cup broth. In large bowl, combine with all other ingredients, except tomatoes, parsley and almonds. Mix well and chill. Before serving, stir in tomatoes and parsley. Garnish with almonds.
Dissolve jello in 1 1/4 cups boiling water. Stir in thawed strawberries, sugar and salt; cool. Fold in Cool Whip. Fold in cake pieces and pour in 9-inch dish. Refrigerate 4 to 5 hours and cut in squares.
Cook potatoes in boiling water for 15 minutes. Cool, dry, then peel. Slice thinly. Combine the onions, garlic, green pepper, flour, salt, chives, parsley and pepper in a small bowl. Stir until well blended.
Prepare broccoli according to package and drain. Place broccoli in blender with 1 1/2 cups broth; blend until smooth. Mix pureed broccoli with 2 cups broth in medium saucepan. Simmer over medium heat.
Bake cake. Layer all ingredients in punch bowl. Reserve some Cool Whip for topping. Sprinkle with chopped nuts. Flavor is better if it sets for a while. This is big enough for a large dinner party.
Mix soup and eggs with meat; form into balls and place in baking pan. In saucepan over medium heat blend together cranberry sauce, sugar and kraut until smooth. Pour over meat balls. Bake at 350° for 1 hour or until done.
Cook first 4 ingredients in microwave on High, about 2 minutes; stir. Bring to boiling; cook 3 minutes. Take out and add soda. Pour over popcorn in double grocery bag and shake. Close loosely. Cook on High 1 minute. Shake bag; cook 1 minute. Shake; cook 60 seconds. Shake; cook 30 seconds. Done. You may add nuts and other goodies if you like. Cooking time may vary depending on microwave. Yields 10 servings.
Saute celery and onion in butter, quarter and add tomatoes. Add corn, salt, pepper and sugar. Simmer 20 minutes, stir occasionally to prevent sticking.
Cut broccoli into 1/4-inch pieces. Cook in lemon juice and water; drain. Put into shallow buttered pan. Mix soup with mayonnaise and curry. Pour over broccoli. Top with bread crumbs. Bake at 350° for 1/2 hour.
Blend sugar, cocoa, milk and butter in pan. Bring to a boiling point and start timing the mixture for about 1 1/2 minutes or more. Take off heat and add oats and vanilla. Add peanut butter and nuts, if desired. Beat mixture with a spoon until slightly cooled. Spoon onto wax paper. Another favorite!
Beat 2 eggs with fork. Add milk; beat again. Set aside. Season chicken or seafood with creole seasoning or salt and pepper. Then put meat in flour; shake off excess, then dip meat in egg mixture. Take out meat; squeeze out excess batter. Put meat back in flour; coat well and shake off excess. After heating oil, lower fire to medium heat. Place meat in pot on medium heat. Cook until golden brown on both sides.
Cook crumbled beef in butter in skillet over high heat until browned. Stir in uncooked noodles, tomato sauce, salt, basil and pepper. Cover and cook over low heat 20 minutes, stirring occasionally. Sprinkle with cheese. Cover and heat 2 minutes. Sprinkle with parsley. Makes 2 large servings.
Combine cake mix, oil and eggs in a large bowl; mix well. Stir in butterscotch chips and pecans. Drop by rounded tablespoons onto ungreased cookie sheet. Bake in preheated 350° oven for 8 to 10 minutes. Let stand for 2 minutes. Place on wire rack to cool.
Chop mushroom stems. Mix with other ingredients. Stuff into mushrooms caps; microwave 4 minutes.
Cream butter and sugar. Add eggs, one at a time with a small amount of flour. Beat well after each addition. Add flavoring; beat. Pour into a greased and floured tube pan and bake for 1 hour at 350°.
Drain clams and save liquor. Chop. Fry bacon until lightly brown. Add onion, green pepper and celery; cook until tender. Add liquor, potatoes, seasonings and clams. Cook about 15 minutes or until potatoes are tender. Add tomato juice. Heat. Serves 6.
Cook fettuccine according to package. Meanwhile, using food processor or blender, process cottage cheese until very smooth. Add Parmesan cheese, milk, egg substitute, garlic, nutmeg, pepper and salt. Process until smooth.
Mix all, except poppy seed, for 140 minutes at medium speed. Add poppy seed; mix in by hand. Bake at 350° for 45 to 50 minutes in greased and floured Bundt pan.
Brown meat and drain. Rinse sauerkraut and drain. Put all together and mix well. Cover and bake at 350° for 1 hour and 15 minutes. The last 15 minutes, put slices of cheese on top and return to oven (uncovered).
Stir together, or sift into a mixing bowl, all the dry ingredients. Add peanut butter, butter and vanilla. Mix well. Press into an 8-inch pan. Cool and cut into squares.
Mix all ingredients. Roll in balls. Flatten and fry. Excellent spread with oleo and served with chili.
Blend milk and egg. Combine flour and seasoning in plastic or paper bag. Shake chicken in the seasoned flour. Dip chicken pieces in milk-egg mixture. Shake chicken a second time in seasoning mixture to coat thoroughly and evenly. Shallow or deep fry in hot oil. Makes four servings.
Heat oven to 375 degrees. Combine crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. Combine flour, salt, and baking soda. Mix into creamed mixture until blended. Stir in chocolate chips. Drop rounded tablespoons of dough 3 in. apart onto ungreased baking sheet. Bake 1 sheet of cookies at a time for 8-10 minutes for chewy or 11-13 minutes for crisp cookies. Do not overbake. Cool 2 minutes on baking sheet.
Combine apples, celery, nuts and raisins. Blend mayonnaise, sugar and lemon juice. Fold in whipped cream; fold in apple mixture. Chill. Makes 6 servings.
Boil chicken in water until done. Remove chicken and debone; set aside. Put cream of chicken soup in broth and bring to a boil. Cut up tortillas and add to broth. Add cut up chicken. Boil with lid on for 15 minutes.
Brown hamburger meat. Add chopped onion and green bell pepper. Stir in rice with 2 1/2 cups of water. Bring to a boil, then simmer, covered, for 20 minutes. Add grated cheese on top and serve when melted. Salt and pepper to taste.
Leave cream cheese out at room temperature for 2 hours. Gradually add sugar to cream cheese until well-blended (no lumps). Add eggs, evaporated milk and vanilla. Mix thoroughly. Add flour gradually until completely absorbed. Stir in sour cream. Blend well.
In a large glass bowl, layer all ingredients in order given. Do not mix. Cover dish and refrigerate overnight. Toss lightly just before serving, if you wish.
In a mixing bowl, combine flour, sugar, baking powder and 1/4 teaspoon salt. Combine egg, milk and oil; add all at once to flour mixture. Stir just until moistened. Lightly grease muffin cups, fill 2/3 full. Top each with jelly, jam or preserves. Bake in a 400° oven about 20 minutes. Remove from pans and serve warm. Makes 10 to 12.
Defrost frozen potatoes in a 2-quart covered glass casserole for 5 minutes. Add remaining ingredients. Stir well. Microwave, covered, for 10 minutes on High, or until cheese is melted.
Combine milk and 2 squares of chocolate, heating on a low flame until chocolate melts. Add 1 cup sugar and salt. Let it dissolve and then add slowly two remaining cups of sugar one at a time. Turn heat up and bring to a boil. Add Karo syrup. Continue to stir bubbling fudge until a drop from a spoon forms a soft ball in cold water. Turn off flame and add vanilla and butter. Beat until very thick. When the fudge has a grayish sheen from so much beating, turn out into buttered platters.