HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan place chicken broth and escarole, bring to a boil and simmer 1 hour. Brown garlic in olive oil gently and add cannellini beans with liquid. Combine with escarole and let simmer 10 to 20 minutes. Stir carefully with wooden spoon. This should have a soupy consistency. If needed, add more broth. Sprinkle with grated cheese and serve with hot Italian bread.
Combine the first 5 ingredients and pour in greased miniature tins, filling cups 2/3 full. Bake in a 350° oven for 10 minutes.
Cook spaghetti; drain and set aside. Saute onions and green pepper in butter (oleo) until tender. Add mushroom soup, olives and tomatoes; simmer 10 minutes. Add chestnuts. Spread half spaghetti in well buttered casserole, 13 x 9 x 2-inch. Top with half sauce and half cheese; repeat. Combine mushroom soup with water; mix and pour over casserole. Bake at 350° for 20 to 30 minutes. Serve with green salad.
Mix all ingredients well. Use dip with fresh carrot sticks, celery sticks, broccoli, cauliflower, etc.
Brown hamburger with chopped onion. Drain. Mix all ingredients. Bake 45 minutes.
Mix dry ingredients. Add egg yolks, margarine and buttermilk. Beat egg whites until fluffy and dry, fold into batter. Place 1 small ladle full of batter on hot waffle iron for one waffle.
Thaw lumpia wrappers to the point where they can easily be separated. Peel plantains and slice in half and then lengthwise (so there will be 4 pieces). Place 2 plantains in each lumpia wrapper. Sprinkle plantains with brown sugar (to taste), then wrap and tuck in ends. Mix egg whites together. Dip fingertips in egg whites and apply thin layer to exposed edge of wrapper. Heat oil to high in deep fryer and place lumpia in; cook until golden brown. Drain. Allow to cool slightly. Eat while warm.
Mix well. Form into small balls. Roll in coconut or leave plain. Makes 5 dozen.
With pastry blender cut in flour, sugar and butter. Reserve 3/4 cup for topping. Add baking powder, salt, eggs and milk to remaining batter and beat for 3 minutes. Spread batter in greased pan. Spread fresh or frozen blueberries on top of batter. Sprinkle blueberries with the reserved 3/4 cup for topping. Bake at 350° for 40 to 50 minutes in 12 x 8 x 2-inch pan.
Mix all ingredients together. Add one cup water and mix well. You can make sausage patties or stuff in sheep casing. Cook like you would any other sausage or freeze in serving size portions.
Heat oven to 350°. Grease square pan, 9 x 9 x 2-inches. Beat all ingredients, except raisins and streusel, on low speed for 30 seconds. Beat on medium speed, scraping bowl occasionally for 2 minutes. Stir in raisins.
Cut cake into 1-inch cubes. In small bowl, combine jello and boiling water. Stir until dissolved. Drain strawberries, reserving juice. Add enough water to strawberry juice to make 1 cup. Stir in jello. Refrigerate until jello is slightly thickened. Beat jello until foamy. Fold one cup whipping cream into jello along with strawberries. Alternate layer of cake cubes and strawberry mixture in 10-inch tube pan. Unmold cake onto serving plate. Mix together 1 1/2 cups whipping cream, confectioners sugar and vanilla. Frost sides and top of cake. Refrigerate until ready to serve. Garnish with strawberries.
Boil bones and trimming of fish to obtain stock. Wash and dry fillets. Season with salt. Place in a saucepan which has been well buttered. Add finely chopped shallots and coarse chopped parsley. Moisten with wine, fish stock or water and lemon juice. Cover saucepan and cook 10 minutes. Remove fillets. Arrange them upon a long platter or oval dish and keep in a warm place. Reduce juice of the fish until there is 4 teaspoons left. Remove fillets. Add butter. Shake pan to sauce will cover consistency. Rectify seasoning. Pour sauce over fillets and glaze in the oven.
Mix together all ingredients. Set in refrigerator overnight. Pour into casserole dish; bake at 350° for 45 minutes.
Mix fruit and 1 cup of flour, then set aside. Beat margarine, then add sugar and beat well. Add eggs and lemon extract. Gradually add sifted flour and baking powder. Add floured fruit to egg mixture and put into greased and floured tube pan. Cover with foil and bake at 300° for 2 1/2 hours. Put a pan of water in the oven while cake bakes. Uncover for last 5 minutes to brown. Let cake cool slightly before removing from pan.
Add onion to spinach and cook as directed. Drain well. Cool slightly. Beat eggs and mix into spinach. Add cheese and sour cream; mix. Pour into greased 1 1/2 quart casserole. Bake at 350° for 25 to 30 minutes.	Serves 12.
Toast almonds in butter. Mix all other ingredients together and sprinkle almonds on top. Can be served plain or on lettuce leaves. Also 1/4 teaspoon of curry powder may be used for flavor.
Mix together apple filling, water and granulated sugar. In another bowl mix together dry ingredients. Fold the two mixtures together and spoon into a 9-inch square baking dish that has been sprayed with nonfat cooking spray. Bake at 375° for about 30 to 40 minutes until set and golden brown on top. Serves 9; 1/2 gram fat per serving and 210 calories.
Preheat oven to 350°. Mix all dry ingredients. Make a well. Pour in rest of ingredients. Mix all together until well blended, about 5 minutes. This will be a runny batter when mixed.
Mix first 6 ingredients and 1 teaspoon salt and dash of pepper. Put into 1-quart casserole.
Heat oven to 350°. Cook and stir meat until done. Drain meat. Cook macaroni as directed on package. Drain. Mix remaining ingredients. Pour in ungreased casserole dish. Cover. Bake 40 to 45 minutes.
Slice and cook carrots and celery until tender but firm. Boil ketchup, oil, vinegar and anchovies for 5 minutes, then add celery and carrots, olives, onions, tuna, pickle, mushrooms, green pepper and salt and pepper.
Mix together all ingredients. Bake in loaf casserole at 350° for 30 to 45 minutes until bubbly. Recipe may be doubled and baked in a 9 x 13-inch pan.
Add sugar and water in saucepan. Cook over low heat until sugar is dissolved. Turn up heat and bring mixture to a boil. Lower heat and simmer for 5 minutes. Pour syrup into a large container and cool completely. Add wine, orange juice and lemon juice. Stir with a whisk. Pour mixture into a cake pan or roasting pan; place it in the freezer. Once every hour, stir the mixture with a fork. After 5 to 6 hours the wine mixture will start to form small crystals and have the consistency of soft sherbet. (It should have a granular texture.) Serve a mound of the wine ice in a stemmed wine glass.
Mix water, yeast, sugar, salt, eggs and shortening. Add flour and mix thoroughly. Let rise to double. Work down and pinch off to form rolls. Let rise and bake at 425° until brown.
Combine orange juice, apple juice and mint tea in a large pitcher. Stir until blended well. Add club soda when ready to serve.
Mix first 6 ingredients together and press into a greased 9 x 13 pan. Bake at 400° for 25 to 30 minutes until potato edges brown a little bit. Decrease oven to 350°. Mix next 6 ingredients together. When crust is done, pour mixture on top and bake another 35 minutes or until set.
Combine cornmeal, flour, baking power, eggs, buttermilk and sugar to make batter. Mix well. Brown sausage with onion and drain. Pour 1/2 of batter into a hot, greased, 10-inch iron skillet. Pour cream-style corn on top of batter. Add sausage on top of corn. Sprinkle with cheese. Cover with remaining batter. Bake until golden brown at 425°. Good during cool weather!
Combine all ingredients except butter and crumbs. Pour into casserole. Blend cracker crumbs and butter. Sprinkle on top. Bake for 45 minutes in a 350° oven.
Mix flour, sugar, salt, soda and buttermilk. Beat eggs; add to flour mixture. Add with boiled mixture. Add vanilla. Mix well.
Cut meat into 10 serving pieces. In skillet, brown meat in oil; remove meat to Dutch oven. Add remaining ingredients to skillet; simmer 5 minutes. Pour catsup mixture over meat. Cover and bake in 350° oven for 2 hours or until meat is tender. Stir sauce and turn pieces after first hour. Makes 10 servings.
Mix cake mix with melted margarine. Add 1/2 cup evaporated milk and mix well. Spread 1/2 batter in greased and floured 13 x 9-inch pan. Bake 5 to 10 minutes at 350°. Let cool. Melt caramels with 1/3 cup evaporated milk. Spread over baked batter. Sprinkle nuts and chocolate chips over caramel. Drop remaining batter by spoonfuls over chips and nuts. Bake for 18 to 20 minutes.
Heat the soup to boiling. Remove from heat. Add mashed cream cheese and beat well with mixer until well blended.
Mix well and let stand, covered, for at least 24 hours. Hint: Home canned green beans are too soft.
Mix crumbs and 1/2 cup melted margarine; spread over a 9 x 13-inch pan.
Combine sugar, flour and nutmeg in mixing bowl. Toss with peaches till well coated. Let stand 5 minutes. Carefully stir in grenadine and lemon juice. Turn mixture into 8x8x2 inch baking dish or deep 9 inch round baking dish. Dot with butter. Roll pastry to 10 inch circle and place over peaches. Cut slits for steam to escape. Bake at 375° for 50-60 minutes. Can also bake as regular 2 crust pie.
Cook beef until brown. Add peppers, onions and celery; cook until limp. Stir rest of ingredients in; bring to a boil. Simmer for 10 minutes. Add meat sauce to beans; mix lightly. Bake, uncovered, for 30 minutes at 350°. Add cheese and melt.
Combine bran,	baking powder, cinnamon, nuts, allspice and soda. Add	remaining ingredients. Stir only until just well combined. Spoon into greased muffin tins. Bake at 400° for 15 to 20 minutes. Watch closely so they don't scorch.
With a fork, mix together first 4 ingredients. In separate dish, beat 1/2 cup water, egg and vinegar. Combine the 2 mixtures. Add water as needed. Then shape into 4 or 5 balls. Chill at least 15 minutes. (Dough can be frozen for use later. Thaw and work with it while still cold.)
Thoroughly blend butter and mustard. Spread on muffin halves. Divide ham between muffins. Top with cheese. Place on microproof plate. Cook on 50% for 2 minutes. Let stand 1 minute before serving.
Put the pimento cheese into a 1-quart bowl. Measure the mayonnaise and add to the pimento cheese. Add the minced onions; stir in the horseradish. Add the Tabasco sauce and pinch of garlic salt. Add the frozen salad shrimp. Stir all ingredients and mix well. Put in refrigerator. Let set for 2 hours before serving.
Stir cider, sugar and lemon juice until sugar is dissolved and chill. Right before serving, add 1 quart ginger ale. Yield: 13 cups.
Cream butter and sugars. Mix in eggs and vanilla. Stir together flour with ground oatmeal, salt, baking powder and soda. Stir into creamed butter and sugar. Stir in chocolate chips and nuts. Bake at 350° on an ungreased cookie sheet for 10 to 12 minutes.
Dice large amount of apples and press firmly into cake batter in cake pan. Cover with 1 c. sugar, 2 Tbsp flour, 2 Tbsp melted butter and cinnamon. Bake 350° for 40 to 45 minutes.
Cream/smash butter and Philadelphia cream cheese until smooth, then add powdered sugar (2 cups). Put in pie crust. Drain pineapple. Clean and slice strawberries. Spread pineapple over pie crust. Use a half can of pineapple for each pie. Spread strawberries. Add sliced bananas. Add Cool Whip and chopped nuts.
Spread 1 can of rolls in bottom of pan. Mix together cream cheese and sugar and spread on top. Spread pie filling on top. Layer the other can of rolls on top. Melt butter and drizzle on top. Bake at 350° for 30 minutes or until golden brown.
Soften cream cheese. Spread evenly in thin layer on a dinner size plate. Cover cream cheese with cocktail sauce. Drain shrimp and spread over sauce. Chill. Spread with knife on crackers.
Brown ground beef. Drain thoroughly. Set aside. Spray skillet with butter flavored cooking spray. Brown diced onion. Add cooked ground beef. Stir refried beans into beef mixture. Spray a 9 x 9-inch casserole dish with cooking spray. Spread beef and bean mixture evenly in pan. Sprinkle green chilies over top of mixture. Spread half of cheese over this. Pour taco sauce over cheese. Sprinkle remaining cheese on top and bake at 400° for 20 to 25 minutes. Cool slightly and spread sour cream to make a cross on top. Serve with tortilla chips. Serves 9. Contains about 1 gram of fat per serving.
Preheat oven to 350°. Sift together flour, baking powder and salt. Add brown sugar, eggs, vanilla and melted margarine to flour mixture and mix thoroughly with electric mixer or by hand. Add nuts by folding into other mixture. Place in 13 1/2 x 9-inch baking pan that has been sprayed with cooking spray. Bake for 30 minutes at 350°. Let cool in pan before cutting into squares. Yields 30 (1/2-inch) squares.
Brown hamburger and hot sausage; add chopped onions and peppers. Drain off grease, then mix with Prego spaghetti sauce. Cook lasagna noodles in boiling water for 10 to 15 minutes. Layer your casserole dish with meat sauce, noodles, and cheeses. Preheat oven to 375° and bake for 30 to 35 minutes.
Very lightly spray four ramekin or custard cups with Pam cooking spray. Place 1 ounce of maple syrup in the bottom of each cup, and place them in a freezer. Dissolve gelatin in 4 ounces of liquid and set aside. Combine balance of ingredients in a 1-quart saucepan and bring to a boil while stirring constantly. Mixture will burn easily. Remove from heat and stir in dissolved gelatin. Remove custard cups from freezer and fill with mixture. Refrigerate for two hours or longer. To serve, invert custard cup onto flat dish and serve at once.
Preheat oven to 400°. Butter a wide shallow pan and place tails up in pan. Bake for 2 minutes. Remove from oven and set aside. Melt butter; don't boil. Add shallots, garlic, lemon juice, A.1., Worcestershire sauce, tarragon and pepper. Remove from stove. Let cool. Stir often until butter stiffens and ingredients are well blended. Spread the mix over shrimp. Place shrimp under a preheated broiler for 2 to 3 minutes. Serve with hot garlic bread and wedges of lemon. Serves 2.
Cut chicken into long strips and season with salt and pepper on both sides. Saute until golden; set aside. In 2 teaspoons olive oil, saute onions. Add chicken strips; cover and turn heat to low. In a baking dish (sprayed with Pam), layer beginning with green chilies, jalapeno pepper, onions and top with chicken. Begin layering again. Top with Cheddar cheese.
Spread soft cream cheese into the bottom of a baked pie shell about 1/4-inch thick. Fill pie shell with fresh raspberries. In saucepan, mix together ingredients. Bring to a boil and stir, boiling 1 to 2 minutes. Cool to lukewarm. Pour over raspberries. Refrigerate 2 to 3 hours.
Cook onion in butter. Cook broccoli. Add soup and cheese. Stir until melted. Add pepper, Accent and nuts. Top with buttered crumbs. Heat in oven thoroughly. Freezes nicely. Keeps indefinitely.
In a greased 13 x 9-inch pan, add all ingredients in order. Dot top with the 1 stick of margarine. Bake for 30 to 35 minutes at 350° until lightly browned.
Mix together all ingredients. Pour into 9 x 15-inch buttered pan. Cook at 350° for 25 minutes.
Brown sausage with chopped green pepper and onion. Drain grease. Add olives, chopped tomato and mushrooms. Keep warm. Place opened muffins on cookie sheet under broiler until crisp. Spoon mix onto muffins; cover with Swiss cheese and bake at 300° until cheese melts. Makes 12 muffins.
Boil chicken; set aside. Use 2 cups or more of broth and flour; mix to consistency you can roll out 1/8-inch thick. Add soup to leftover chicken broth. Boil. While at a boil, drop in cut up dumplings. When done, add cooked, deboned chicken. Serve.
Add water if needed during cooking. Cook garlic, onion, celery and pepper in bacon drippings and olive oil over medium heat until tender, but not brown. Add everything else but shrimp. Simmer 3 or 4 hours, stirring every now and then. Bring to a boil. Add shrimp and reduce to simmer, about 5 minutes. Serve over yellow rice. All you need is Cuban bread and tossed salad. Serves 6 to 8.
Preheat oven to 350°. Mix together first 4 ingredients. Then add remaining ingredients. Place in greased Bundt pan and bake for 1 hour.
Cook onion and garlic in 1 tablespoon oil until clear. Add rest of ingredients. Cook with lid off center for 1 1/2 to 2 hours. Add meat balls. Cook 1 more hour.
Rinse chicken and drain. Combine glaze ingredients in large bowl. Add chicken and toss lightly to coat. Cover with plastic wrap and refrigerate for at least 1 hour. Preheat oven to 375°. Arrange chicken, skin side down, on baking plan lined with aluminum foil. Bake 25 minutes; turn over. Bake another 25 minutes or until a deep golden brown. Serve immediately.
Combine ingredients. Place in oiled casserole. Top with 1 cup grated Cheddar cheese. Bake for 1 hour at 350°.
Heat oil in skillet. Working in small batches, brown chicken pieces on all sides, then drain on paper towel. Stir-fry onion, celery and peppers 5 minutes. Add tomatoes, tomato paste, lemon juice, hot pepper sauce, bay leaves, broth, garlic, salt and pepper. Bring to a simmer. Add chicken to pan; simmer, uncovered, for about 30 minutes. Add sausage and cook another 30 minutes. Skim off any fat. Remove any bones. Serve in shallow soup bowls over freshly cooked rice or as a stew.
Combine vegetables in saucepan and cook until nearly done. Melt butter in medium saucepan; stir in flour until smooth. Add milk; stir constantly. When mixture becomes thick, add cheese (cubed) and stir until melted. Add vegetables and pepper to taste, mixing well. Heat thoroughly. For a thinner soup, add more milk.
Soften gelatin in 1/4 cup cold water. Combine sugar and 1 cup water in saucepan. Boil about 5 minutes, until light syrup. Add fruit juices, tomato sauce and gelatin to syrup. Remove from heat. Stir until gelatin is dissolved. Pour into tray. Freeze until mushy, then whip until light and airy. Fold in egg whites. Return to freezer until served.
Mix Ricotta, eggs, pepper, grated cheese, nutmeg and parsley in large bowl. Add vegetables and salt in other bowl. Cook noodles according to directions on box.
Mix together all ingredients. Store in airtight container. Serve 1/3 cup mix to 1 cup hot or boiling water. Garnish with marshmallows.
Prepare tomatoes, cabbages, peppers and onions, chopped finely. Add remaining ingredients and bring to a boil; put in scalded jars and seal.
In a saucepan over medium heat, melt butterscotch chips. When melted, mix with bag of chow mein noodles and drop onto wax paper. When cool, you can eat. Um-m good!
In a 1-quart casserole stir soup until smooth. Gradually add milk. Mix in seafood and parsley. Top with bread crumbs. Bake in a 400° oven for 30 minutes or until bubbling. Yields 3 to 4 servings.
Crush Oreos. Cream together cream cheese, oleo and powdered sugar. Mix together milk, pudding and whipped topping. Blend 2 mixes. Layer into clean flower pot. Start and end with cookies. May decorate with artificial flowers or use child's sand pail and shovel.
Deep fry wings to desired degree of crispness. Drain well. Shake in paper grocery bag. When wings are almost done, slowly heat sauce until butter just melts. Stir sauce until blended. Turn heat off. Put wings in large mixing bowl. Spoon sauce over wings. Toss wings until coated with sauce. Enjoy.
Butter 8 x 8 x 2-inch pan. Heat milk, unsweetened chocolate and chocolate chips in 2-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir in vanilla and nuts. Spread mixture in pan. Refrigerate until firm, at least 1 hour.
Put sugar, water, salt and syrup into medium size saucepan over hot heat. Bring to a boil and cover just long enough for sugar to dissolve. Beat egg whites until stiff (all the time the syrup is cooking). Cook syrup to the hard boil stage. Pour stage half over the egg whites, beating steadily. Cook the other half of the syrup until it spins a thread, then pour over the other and beat until it starts to lose its shine and hold its shape. Add vanilla and nuts. Drop by teaspoon onto wax paper and let stand.
Drain pineapple and oranges. Add lemon juice and soak sliced bananas for about 10 minutes. Drain bananas and mix all together.
Combine meat, crumbs, half of the process cheese spread, egg and salt; mix together. Pat out meat mixture to cover a 12 x 10-inch rectangle of waxed paper. Cook rice according to directions and combine with remaining process cheese spread and parsley. Spread over meat. Roll up, starting at narrow end. Wrap roll securely in waxed paper and foil. Refrigerate several hours or overnight. Cut into slices. Place in baking dish. Bake at 350° for 35 to 45 minutes or until meat is done.
Beat egg yolks with 5 tablespoons sugar and the coffees. Add Ricotta and mix well. Beat egg whites to soft peaks, gradually adding 3 tablespoons sugar. Fold cream into Ricotta mixture, then fold in egg whites. Turn into a 7-inch mold that has been moistened inside with water and refrigerate for several hours.
Brown meat with chopped onion. Add tomato sauce and chili beans. Sprinkle top of chili with pepper, garlic powder, Worcestershire sauce and Tabasco to taste. Add sliced green pepper.
Brown ground beef; drain and set aside. Remove seeds from peppers and cut into big chunks. Combine ground beef, peppers, rice, spaghetti sauce, 1 cup cheese and mushrooms in casserole dish. Top with remaining cheese and bake in covered dish until last 15 minutes at 350° for 30 minutes or until peppers are nice and tender.
In large skillet, put olive oil and saute onion, green pepper and celery. Add the remaining ingredients except the shrimp. Stir all ingredients until heated thoroughly. Lastly, add shrimp and simmer until shrimp turn pink. Serve over rice.
Combine all ingredients in a blender and blend until well mixed. (The blender eliminates the need to mash the pumpkin.) Put in a 9-inch pie shell. Bake 10 minutes at 425°, then turn down to 375° and bake 50 minutes more.
Preheat oven to 400°. In a large mixing bowl, combine 5 cups of flour, yeast, sugar and salt. Mix well. In saucepan, heat water, milk and shortening until warm (120° to 130°). Shortening does not need to melt. Add to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed.
Fry bacon until crisp and crumbly. Mix with cheese and green onions. Combine all with mayonnaise and horseradish to taste. Spread on party rye and bake at 350° until cheese melts (about 10 minutes).
Dissolve Jell-O in 2 cups boiling water. Add marshmallows. Mix cream cheese and drained pineapple. Whip partly set Jell-O with mixer until creamy looking. Add cream cheese and pineapple mixture with Jell-O. Fold in carton of Cool Whip.
Cook first 5 ingredients, stirring frequently (about 12 minutes); might burn. Cook until thick. Add coconut and pecans.
Cook broccoli and drain. Set aside. In a 2 quart casserole melt butter in microwave on High 30 to 60 seconds. Stir in cornstarch and microwave on High an additional 1 to 2 minutes, stirring every 30 seconds until butter is slightly thickened. Add veggies, garlic salt and cheese. Heat on High in microwave 10 minutes, stirring twice. Serves 8.
In a small bowl, mix mayonnaise, mustard, sugar and vinegar until well blended. Cover and refrigerate sauce. Cut chicken into thin 3 x 1-inch strips. Sprinkle with salt. Place flour, egg and bread crumbs in separate shallow dishes. Coat chicken pieces with flour, shaking off excess. Dip into egg, then coat with crumbs, set aside. In a 10-inch skillet over medium heat, melt enough shortening to measure 1/4 inch. When hot, fry half of the chicken until golden brown, turning once during cooking. Drain on paper towels. Repeat with remaining chicken. Sprinkle paprika on mustard sauce. Serve with hot chicken strips. Makes about 22 pieces.
Put jelly and peanut butter on 1 slice of bread and mustard on the other slice. Place together to make sandwich. Don't be afraid to try it. It's really good. You can add more of the last three items to suit your taste.
Brown beef with onion and garlic. Crumble beef. Stir in all remaining ingredients except raisins. Stirring occasionally, bring mixture to a boil. Remove from heat and stir in raisins. Serve warm with cheese sprinkled on top. Use as a dip for tortilla chips and/or raw vegetable dippers.