HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook cauliflower in boiling salted water; drain. Reserve liquid. Melt butter; add onion and cook until soft. Blend in flour; add broth and cook, stirring constantly until mixture comes to a boil. Stir in 1 cup of drained liquid, cream, Worcestershire sauce and salt. Add cauliflower. Heat to boiling. Stir in cheese.
Mix sugar and flour; add beaten eggs and remaining ingredients. Pour into two 9-inch foil pans. Bake at 350° for 35 minutes or until lightly brown.
Mix together all ingredients. Microwave until cheese is melted. Top with canned onion rings.
Mix sugar with flour. Add a little of the cold milk and egg yolks. Heat rest of the milk until hot. Add egg mixture and cook on medium heat until thick, stirring constantly. Add vanilla last.
Put first 5 ingredients in bowl in layers as listed. Mix mayonnaise and sugar and pour on salad, covering good so you do not see things sticking up. Sprinkle cheese on top and then bacon. Cover with Saran Wrap; refrigerate overnight. Mix just before serving.
Combine first six ingredients in large bowl. Cut in 1/2 cup plus 1 tablespoon margarine until mixture resembles coarse meal. Add raisins and 1 cup milk, stirring until dry ingredients are moistened.
Cream the sugar and margarine. Add eggs and vanilla. Mix. Add flour, soda, salt and baking powder. Mix. Add oats and Rice Krispies. Bake 6 to 8 minutes in a 375° oven. Cool before removing from cookie sheet. Great for dunking in coffee; thin and crisp.
Brown ground beef and drain. Place in crock-pot. Add remaining ingredients. Cover and cook 10 to 12 hours. Serve over hot spaghetti noodles and sprinkle with Parmesan cheese.
Drain and mix vegetables. Combine sugar, vinegar and oil in pan; cook until melted. Add seasonings. Pour over vegetable mixture. Refrigerate at least overnight. Keeps 3 weeks.
Crush Oreos; mix with butter. Spread in a 9 x 13-inch pan. Save 1/2 cup of crushed Oreos.
Boil together 3 minutes first 6 ingredients. Mix 1/3 cup sugar with 1/2 teaspoon cinnamon and set aside. Slice apples.
Place chicken breasts in baking dish. Cover with foil. Bake in preheated 425° oven for 20 minutes. Remove foil. Combine tomatoes, cornstarch, oregano and pepper sauce. Stir in dissolved cornstarch. Cook, stirring constantly, until thickened. Pour sauce over chicken; top with cheese. Return to oven and bake 5 minutes, uncovered, or until heated through. Garnish with chopped parsley and serve with hot, cooked rice, if desired.
Slice the bananas into each baked pie shell. Combine cream cheese with sugar. Beat together well. Add Cool Whip. Top bananas with this mixture, half in each pie. Top this mixture with blueberry pie filling. Can be served with whipped cream. Makes 2 pies.
Mix cake mix according to package directions; add 1 stick melted margarine and 1/2 the Eagle Brand milk. Pour 1/2 the batter into 9 x 13-inch pan. Bake 20 to 25 minutes at 350°. While cake is baking, melt 1 stick of margarine, caramels and rest of milk; mix well. Pour over the hot cake, add the pecans. Pour the rest of the batter over this and return to oven for 20 to 25 minutes.
Sift together flour, baking powder, soda and salt. Beat shortening until creamy. Add sugar gradually and continue beating until light and fluffy. Add eggs and beat well. Add flour mixture alternately with bananas, a small amount at a time, beating after each addition until smooth.
Combine cream cheese, crab, 2 tablespoons horseradish and onion. Chill until ready to serve. Then mix 1/2 bottle chili sauce, horseradish and lemon and pour over top.
Mix the cream cheese and onion dip and spread on big platter. Brown beef and add spices, seasoning and salsa. Cool; put mixture on top of cream cheese. Add toppings of chopped lettuce, tomatoes and onions. Top with 2 or 3 kinds of grated cheese. Serve with nacho chips.
Season chicken well with seasonings. Squeeze fresh lemon juice from large lemon into bowl of honey; mix well. Preheat oven to 350°. Bake chicken wings until almost done (about 30 minutes). Pour honey-lemon mixtue over chicken (place slices of lemon over chicken). Bake an additional 10 minutes or until brown.
Preheat oven to 375°. Brown ground beef or turkey; drain. Stir in next 5 ingredients; heat until bubbly and pour into 2-quart casserole. Cut uncooked biscuits in half to form 20 half circles. Place cut side down around edge of casserole (to look similar to a Bundt cake). Sprinkle with cheese. Bake at 375° for 25 to 30 minutes until biscuits are golden brown. Refrigerate any leftovers. Serves 4 to 6.
Break bread into pieces. Cook raisins or apples until slightly softened. Mix eggs with fork and add to milk. Add vanilla and sugar. Bake at 325° approximately 40 minutes.
Preheat oven to 350 degrees. Mix together and pour in greased and floured pan. Bake 35 minutes.
Beat sugar and eggs together. Add dry ingredients. Then add vanilla and fruit cocktail. Just pour in pan and bake at 350° for 30 minutes.
Combine milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thick. Add coconut and nuts. Beat until thick.
Mix first 3 ingredients together. Stir in 1/2 cup grated Cheddar cheese. Sprinkle remaining 1/2 cup cheese on top of crabmeat. Place in 375° oven for approximately 10 minutes or until bubbly.
Beat the first 4 ingredients together. Add chocolate chips and set aside. Sift the flour, sugar, cocoa, baking soda and salt. Stir in oil, water and vanilla. Fill 15 cupcake liners 1/3 full of chocolate batter. Drop 1 heaping teaspoon of cream cheese mixture on to the top of cupcake. Bake for 30 minutes at 350°.
Mix flour, baking powder, salt, milk, butter, vanilla, 3/4 cup sugar and 2 teaspoons of cocoa. Pour into greased pan. Combine brown sugar, remaining sugar, cocoa and hot water. Pour over mixture in pan. Bake at 325° for 45 minutes.
In large skillet, cook beef, onions and green peppers; drain fat. Cook noodles; drain well. Return noodles to skillet. Stir in meat, tomato soup, cheese, chili sauce, pimiento, salt, chili powder, pepper and water; mix well. Divide mixture between 2 (13 x 9 x 2-inch) baking dishes. Toss bread crumbs with melted butter. Sprinkle atop casserole. Bake, uncovered, at 350° for 45 minutes. Makes 2 casseroles, 12 servings each.
Mix together milk, Cool Whip and lemon juice. Add pineapple and nuts. Sprinkle crushed graham cracker crumbs in casserole dish. Put mixture over crumbs. Sprinkle a few crumbs on top. Store in refrigerator. Serves 6.
Preheat oven to 350°. Combine egg, milk and sour cream. Add muffin mix and stir until well moistened. Spread batter into an 8-inch greased pan. Mix together brown sugar, pecans and cinnamon. Sprinkle mixture evenly over cake. Bake 25 to 30 minutes. Let stand 5 minutes before removing from pan. Drizzle with glaze. Sprinkle cinnamon. Top with cherries.
In large mixing bowl, cream butter and shortening; gradually add sugar, beating until sugar dissolves and mixture is light and fluffy. Add egg yolks, beating well. In a small bowl, combine buttermilk and soda; stir until soda dissolves. Add flour alternately with buttermilk to butter mixture, beginning and ending with flour. Stir in vanilla. Add coconut and 1 1/2 cups chopped walnuts, blending well. In a separate bowl, beat egg whites and cream of tartar until stiff peaks form. Fold egg whites into batter. Pour batter into 3 greased and floured 9-inch round pans. Bake at 350° for 30 minutes or until layers test done. Cool in pans 10 minutes; remove to wire rack to cool completely. Frost between layers and on top and sides with cream cheese frosting. Sprinkle 1/2 cup chopped walnuts on top.
Steam Brussels sprouts 15 minutes. Cook onion and mushrooms together in butter and salt for 10 minutes. Add herbs as they cook. Sprinkle in flour. Stir. Gradually drizzle in hot milk. Cook over low heat for 5 to 8 minutes. Stir in Brussels sprouts, horseradish and cheese. Spoon sauce over a dish of spaghetti and top with grated cheese and fresh pepper.
Cook potatoes in skins; cool. Peel and shred coarsely. In saucepan over low heat, combine cheese and butter, stirring occasionally until almost melted. Remove from heat and blend in sour cream, onions and seasonings. Fold in potatoes and turn into greased 2-quart casserole dish. Dot with 2 tablespoons butter and sprinkle with paprika. Bake, uncovered, for 30 minutes or until heated through. Serves 8.
In a small saucepan, combine tomato sauce with celery, green pepper, onion, carrot, lemon juice, Worcestershire sauce and salt. Bring to boiling point. Reduce heat and simmer, covered, for 5 minutes. Spoon into a 10 x 7 1/2 x 1 1/2-inch casserole or shallow 1 1/2 quart casserole.
Cook onion, celery and garlic until tender but not brown. Add tomatoes and next 6 ingredients. Mix cornstarch with 1 tablespoon cold water and stir into sauce. (Simmer sauce, uncovered, 45 minutes.) Cook and stir until mixture thickens and bubbles. Add shrimp and green pepper. Cover and simmer until done (5 minutes). Serve over rice. Serves 6.
Cook onion and celery in water or broth until tender. Add margarine to melt. Mix bread crumbs, salt, pepper, egg and seasonings until moist. Add hot water or more broth if needed. Put in casserole dish in layers of dressing, then chicken. Bake in 350° oven for about 30 minutes or browned on top.
Mix and sift dry ingredients. Add milk, egg and shortening. Bake in shallow pan, skillet or muffin cups that are well-greased at 425° for 20 minutes.
Take 2 heaping cupfuls of patience, one heart full of love and 2 handfuls of understand and sprinkle generously with kindness. Add plenty of faith and mix well. Spread over a period of a lifetime and serve to everybody you meet.
Mix all together until smooth. Bake in loaf pan for 40 minutes at 350°.
Cream together the first 4 ingredients. Sift together the remaining 5 ingredients. Mix together. Shape into small balls. Roll in granulated sugar; flatten out. Cook on greased cookie sheet, 2 inches apart, for 12 minutes at 375°.
Pound chicken breasts slightly to flatten evenly. Brush both sides with oil. Combine seasonings; sprinkle on both sides of chicken. Grill over medium-hot coals for 6 to 8 minutes; turn and grill 4 to 6 minutes more or until chicken is tender and no longer pink. Top with cheese; allow to melt, about 2 minutes. Brush rolls with butter; grill just until toasted. Place lettuce, tomato and chicken on rolls; top with salsa or picante sauce, if desired.
Pour over meat loaf (may halve sauce ingredients). Bake at 350° for 1 hour or until done.
Heat oven to 400°. Mix baking mix and water until soft dough forms. Beat vigorously at least 20 strokes. Gently smooth dough into a ball on a floured board; knead 5 times. Roll dough into a rectangle at least 12 x 18 inches. Cut into 6 squares. Layer corned beef over the triangle half of each square. Mix sauerkraut, dressing and cheese; spoon over corned beef. Fold dough over sauerkraut mixture, forming a triangle. Press edges with a floured fork to seal. Brush tops with butter or margarine. Sprinkle with caraway seed or poppy seed, if desired. Bake on ungreased cookie sheet until golden brown, approximately 20 minutes.
Chop peppers and onions; drain until completely dry. Add vinegar and brown sugar with chopped peppers and onions in pan. Boil 15 minutes. Seal in jars while hot.
Place peaches in lightly greased 9-inch pie plate. Combine sugar, flour and cinnamon; add butter. Cut into mixture with pastry blender until mixture resembles coarse meal. Sprinkle over the peaches. Bake at 375° for 25 minutes. Serves 4.
Mix apples, cinnamon, sugar and nutmeg. Spread each tortilla with butter. Put heaping tablespoonful of apple mixture onto tortilla, leaving enough room for folding. Fold ends, then roll. Place one fold in hot grease; deep fry until lightly browned. Drain on paper towels. Sprinkle with powdered sugar when cooled.
Coat chicken pieces with flour. Melt 1/2 cup of oleo; brown chicken on all sides and place chicken pieces in a covered baking dish. In a saucepan, combine remaining oleo, sherry, soy sauce, lemon juice and ginger. Bring to a boil; stir and pour over the chicken. Bake in a preheated 350° oven for about 1 hour or until tender. Turn chicken once during baking. Makes 4 servings.
Mix and cook cake mix as directed on box. Punch holes in cake while hot. Pour can of cream of coconut over top. Combine Cool Whip, pineapple, pudding and coconut. Beat until well blended. Spread over cooled cake.
Soften yeast in warm water, scald milk, add sugar, salt and shortening. Beat in 2 cups flour. Add softened yeast and egg. Mix well, then add remaining flour to make a soft dough. Turn out on floured board and knead until dough is smooth and elastic. Place in a greased crock, cover and let rise in warm place until doubled. Punch down, shape into rolls and let rise to double. Bake at 375° for 15 minutes. Makes 2 1/2 dozen rolls.
Blend flour and butter until smooth; put aside. Simmer all other ingredients until tender. Slowly whip in flour and butter mixture until smooth. Simmer 3 to 4 more minutes. Strain, if desired. Season and serve. Makes 1 gallon.
Add buttermilk to all ingredients and stir until you have a thick consistency. (Do not get too thin.) Feeds approximately 15 people.
Heat oil in large skillet or wok. Add crabmeat and vegetables, cook and stir over medium-high heat for 3 minutes. Add seasoning; stir. Cook 1 more minute. Serve over rice.
Mix dry ingredients, add oil, zucchini, eggs and milk; mix until ingredients are just blended. Pour into greased loaf pan. Bake at 350° for 50 to 55 minutes.
Preheat oven to 350°. Layer ingredients, except Ritz crackers, in appropriate sized casserole dish, according to amount of asparagus used. Sprinkle crushed Ritz crackers on top. Bake at 350° for 35 minutes. Serves 6-10 people.
Cut avocados in half; remove pits and scoop out pulp. Mash pulp coarsely with a fork. Blend in lemon juice, garlic, cilantro, green chiles, tomato and jalapeno chiles to taste. Season to taste with salt. Spoon into serving bowl and garnish with cilantro sprigs, if available. Makes about 1 2/3 cups.
Sprinkle chicken with salt; saute in oil. Remove chicken; add pepper strips and saute 2 minutes. Remove from skillet. Drain fat. Mix tomato sauce, spaghetti sauce mix and water in skillet; add chicken. Cover; simmer 35 minutes. Add raisins; simmer 10 minutes. Put cooked spaghetti on platter and arrange chicken on top. Pour sauce over all. Top with almonds. Makes 4 to 6 servings.
Melt first 3 ingredients in pot together. Cool, then fold in small bowl of Cool Whip. Pour in graham cracker crust or baked pie shell. Chill. Makes 1 (9-inch) pie.
Pour fruit in a 9 x 13 baking dish. Mix in sugar. Slice 1/2 stick margarine over fruit. Sprinkle dry cake mix evenly on top. Top with thin slices of remaining stick of margarine. Bake at 375° for 30 minutes.
Scrub potatoes well; do not peel. Heat oven to 400°. Slice each potato into matchsticks. Coat a baking sheet with 3 sprays of oil. Combine egg whites and Cajun spice in a bowl. Add matchstick potatoes and mix to coat. Pour the potatoes onto the prepared baking sheet; spread out. Bake for 40 to 45 minutes, until the fries are crispy. Turn every 6 to 8 minutes to brown evenly. Serve immediately.
Combine cheese in large mixing bowl. Beat at medium speed until light and fluffy. Add mayonnaise and garlic powder, mix well. Stir in pimento. Serve at room temperature. To store, cover and chill.
Mix and sprinkle on top of cake. Bake at 350° for 25 to 30 minutes or until done.
Cut butter into dry ingredients and sprinkle over apples. Place in microwave on High for 14 to 16 minutes, or until tender.
Combine lemon juice, soy sauce, salt, ginger and pepper. Pour over chicken in shallow baking dish. Bake in preheated moderate 350° oven for 15 minutes. Arrange fruit around chicken. Baste with pan liquid. Bake 10 minutes.
Peel and core apples. Place in deep frying pan. Mix sugar, water and food coloring and pour over apples. Bring to boil and then reduce heat. Cook until tender. Sprinkle cinnamon on top before serving.
Mix all ingredients together except 1/4 of the pecans.	Form into a ball and roll into remaining pecans. Wrap in foil and chill overnight. Serve with Ritz crackers.
Combine first 8 ingredients in a 2 quart casserole. Bake, uncovered, at 375° for 30 minutes. Stir yams into cranberry mixture. Bake until hot through, almost 15 minutes. Serves 8.
Coat beef with flour; set excess flour aside. In large skillet, brown meat on all sides in oil. In crock-pot put veggies on bottom, top with beef and remaining ingredients. Pour water over all. Cover and cook 8 to 10 hours. Turn control on high (remove meat). Use leftover flour mixed in 2 tablespoons water to thicken stew; stir in. Return meat to pot. Cover and cook for 15 minutes.
Mix all ingredients and freeze. Take out of freezer and add 1 can of 7-Up or ginger ale. Serve slushy.
Place margarine in a 9 or 10-inch microwave-safe pie plate. Microwave for 40 to 60 seconds or until melted. Stir in graham cracker crumbs and sugar. Press firmly against bottom and sides of pie plate. Microwave for 1 to 1 1/2 minutes at Medium-high (70%) or until pie crust is heated through. Press gently with back of spoon to shape further. Cool completely. Fill with desired filling.
Mix Cheddar, onions, nuts and bacon. Stir in mayonnaise. Chill overnight. Serve with crackers.
In heavy saucepan over low heat, melt chips and margarine with sweetened condensed milk. Remove from heat. In large mixing bowl, combine nuts and marshmallows. Stir in chocolate mixture. Spread in wax paper lined 13 x 9-inch pan. Chill 2 hours or until firm. Remove from pan; peel off wax paper and cut into squares. Store, loosely covered, at room temperature.
Arrange drained peaches in 10-inch square baking pan. Sprinkle with lemon juice. Spread brown sugar over peaches. Sprinkle on cinnamon. In a mixing bowl, combine flour, granulated sugar, baking powder and salt; add milk and beat until smooth. Batter will be very thin. Pour batter over peaches. Drizzle butter over batter. Bake at 350° for 35 minutes.
Thaw potatoes 30 to 40 minutes until separated. Combine all except potato chips. Pour into a 9 x 13-inch pan. Top with chips. Bake at 375° for 40 minutes to 1 hour. Makes 10 servings.
Mix cream cheese, cheese, onion, Worcestershire sauce and 1/4 cup nuts, then roll into a ball and roll ball into the rest of the chopped nuts. PAUL'S ONION RINGS
Mix well and store in tightly covered jar. Stir 1 tablespoon into 1 cup hot water. Use more or less according to your taste.
Chop lettuce, cauliflower and onion. Fry bacon until crisp; place on a paper towel. Layer all these in a large bowl along with Miracle Whip and crushed up bacon and Parmesan cheese. Place in the refrigerator for 2 hours, then toss and serve.
Mix with wooden spoon and put in greased and floured 9-inch square pan. Bake at 350° for 20 to 30 minutes.
Prepare Jell-O according to package directions and chill. Crush vanilla wafers, enough to make about 3/4 cup, and mix with about 3 tablespoons melted butter. Press in bottom of pie pan. Stand whole vanilla wafers around the edges. With electric mixer, whip chilled Jell-O. Just as it begins to thicken, whip chilled evaporated milk and then combine with Jell-O. Add pineapple, pour into pie shell and chill.
Mix cabbage, onion, pepper and pimientos; set aside. Combine honey, oil, vinegar, sugar and salt. Boil hard 1 minute. Pour over vegetables, mixing well. Pack in a jar with a lid. Refrigerate for 3 days. Good until used up entirely.
Combine Jell-O with boiling water and stir at least 2 minutes until completely dissolved. Add grape juice concentrate and white grape with peach juice. Stir until well combined. Pour into 2 containers and freeze until 2 hours before serving. Remove from freezer and when it reaches "slush" stage, put into punch bowl and gently stir in 1 1/2 bottles ginger ale. Serves about 100. (Recipe can be halved.)
In a large glass, microwaveable bowl, stir in milk, sugar, egg yolks, and cornstarch. Cook on high for about 9 minutes, stirring every 3 minutes. Filling should be thick by now. Stir in vanilla, oleo, and coconut. Let cool slightly, and pour into cooked pie shell.
Mix all but popcorn and baking soda. Dissolve over low heat. Boil 5 minutes on medium to high heat. Take off stove and add baking soda. Put popcorn on large cookie sheet. Pour mixture over popcorn and stir. Put in oven at 250° for 30 minutes and stir every 10 minutes. Cool.
Scald the 2 cups of milk. Mix eggs, sugar and vanilla to a syrupy consistency. Add hot milk slowly to egg mixture, stirring all the time. Add drained white rice and mix well into egg mixture. Place in a casserole dish, sprinkle top with nutmeg and cinnamon. Place dish in a bigger dish and add water to a depth of 1 inch. This is called a waterbath. Bake in 350° oven for 1 hour or when knife inserted in center comes out clean.
In saucepan, mix brown sugar, vinegar, dry mustard, salt and coffee; simmer 5 minutes. In a 2-quart casserole, put layer of beans, sliced onion and half the mixture. Repeat. Top with bacon pieces. Bake at 350° for 45 minutes or until bacon is cooked. Serves 8.
Brown ground beef and seasonings. Pour off grease. Boil bell peppers in saucepan 2 or 3 minutes. Cool and then slice. In medium casserole dish, butter bottom. Arrange bell pepper slices on bottom. Add on top of sliced bell peppers the Minute rice, onion and ground beef. Then add tomato sauce. Stir a little (but not the peppers). Top with grated cheese and bake until bubbly and hot at 350°. Serve with green salad and slim, sliced (not buttered) French bread.
Cream butter, sugar, molasses, cinnamon and ginger together. Beat well and add flour and soda, dissolved in water. Mix well. Add beaten eggs. Pour into greased square cake pan and bake at 350° for 40 to 45 minutes.
Bring first 5 ingredients to an easy boil for 2 minutes. Stir, stir, stir. Remove from heat and add peanut butter and oats. Spoon onto wax paper.
Place all ingredients in food processor and blend until pureed. Put in a small ceramic baker or casserole or quiche dish. Bake for 30 to 40 minutes or until lightly browned on top in an oven preheated to 325°. Serve with strips of pita bread, tortilla chips or sliced French baguette. Sliced honeydew melon or cantaloupe makes a great follow up appetizer.
Melt margarine. Crumble crackers and pour butter over crackers and stir. Line bottom of baking dish with half the crackers; save remaining half to go on top.
Heat oven to 375°. Grease baking dish. Heat milk to scalding. Beat eggs in mixing bowl. Add corn, flour, salt, fat, onion and all seasonings. Mix well. Add scalding milk to corn gradually. Mix thoroughly. Pour in dish and sprinkle top with paprika. Bake 30 to 40 minutes or until knife comes out clean.
Combine first 9 ingredients in a large pan and boil for 40 minutes. Add onions, carrots and celery as desired. Add salt to taste. Simmer 30 minutes.
Combine pie filling mix, milk, sugar and egg in pan. Blend well. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Stir in butter and 1 cup of coconut. Cool about 5 minutes, stirring once or twice. Pour into shell. Chill at least 3 hours covered with wax paper. Remove paper and garnish with whipped cream. Sprinkle with remaining coconut.
Combine all ingredients in baking dish, 9 x 9-inches. Refrigerate overnight. Bake, uncovered, at 350° for 45 minutes or until firm. Let set 5 minutes before serving. Good reheated next day.
Mix butter and add egg. Mix clams and juice.	Mix all ingredients together. Fill shells and sprinkle with paprika. Bake at 350° for 25 to 30 minutes for large shells. Cut time 5 minutes for smaller shells.
Cut hot dogs in thirds. Empty jelly and catsup over hot dogs in crock-pot. Set on High (can turn crock-pot down after hot dogs are hot).
Line a 8 to 9-inch dish with crescent roll dough. Brown sausage and place over the rolls. Beat eggs with the milk, salt and pepper. Pour over the sausage. Sprinkle with cheese. Bake at 350° for 30 minutes. (Better if made a day ahead.) Serves 4 to 6.
Mix all ingredients, except ice cubes for 1 minute, then add ice cubes and mix until ice is crushed. Use the blender to mix. When well blended, serve.