HumbleIntelligence/food-ner-1-Million huggingface dataset:
Divide the cauliflower into sprigs. Soak in salt water for a while and rinse well. Boil up in slightly salted water. Make a white sauce with the butter, flour and milk, adding enough cauliflower water to make a soft, smooth dough. Allow to cool slightly and beat in the egg yolks one by one. Finally, fold in the stiffly beaten egg whites to which the corn flour has been added. Season to taste and line the bottom of a ovenproof dish with the gratin mixture. Add the cauliflower and pour over the remainder of the gratin mixture. Bake at 350° for about 1 hour testing with a knitting needle. Serve with cold or melted butter.
Boil chicken in large pot; cook until it falls off bone. Cool; cut into pieces. Save 1 cup of broth. Cook spaghetti until tender. Cut Velveeta cheese into small cubes. Mix together the chicken, celery, cream of chicken soup, pimento, chicken broth, spaghetti and Velveeta in large bowl. Salt and pepper to taste. Put into a large, long casserole dish.
In chicken stock, cook 2 cups potatoes, 2 whole carrots, celery, leek or onion and bay leaf. When cooked, remove bay leaf and carrots. In blender, puree the potatoes, celery and leeks with chicken stock. Return to pan.
Bake 20 minutes at 375°. Last 5 minutes, sprinkle paprika on top.
Mix all ingredients and beat for 1 minute by hand. Bake in greased, but not floured, 9 x 13 x 2-inch pan at 300° for 40 to 45 minutes. Let cool. Chop 1 large jar maraschino cherries (drained) and put on top of cake.
Beat together bananas, lemon juice and sugar. Pour into punch bowl. Add cream, 7-Up and sherbet. Sprinkle coconut on top.
After macaroni has been cooked and drained, add chopped vegetables and salad dressing. Mix and season for taste. Chill. (When I don't have fresh crabmeat, I use imitation crabmeat.)
Dissolve baking soda in buttermilk. Mix all ingredients together. Bake at 400° for 15 minutes. Store unused batter in airtight container. Do not stir when ready to spoon into muffin cups to bake. Can sprinkle with cinnamon-sugar or nuts before baking.
Do not drain liquid from vegetables. Mix all and marinate overnight. Lasts weeks. Serves 12 to 16.
Mix all ingredients, except 3/4 cup pecans. Mold into 2 small or 1 large ball. Roll in remaining pecans. Wrap in Glad Wrap and chill.
Brown sausage with onions and mushrooms; drain well. Mix eggs, milk, salt and pepper; add sausage mixture. Pour into pie shells. Bake at 350° until knife comes out clean.
Drain pineapple reserving 6 Tbsp juice. Mix pineapple, cheese, flour, sugar and juice. Stir well. Pour into dish. Sprinkle on topping.
Use a large glass pie dish or a 9 x 13-inch glass dish. Spread rolls to form crust. (Pam the pan first.) Brown meat and onion. Add taco seasoning and water. I bring to boil. Spread meat mixture over rolls. Spread sour cream over meat. Sprinkle cheese over sour cream. Top with crushed Doritos. Bake at 350° for 20 minutes. Serve with a salad.
Cream sugar, margarine and shortening together. Add eggs and cream. Sift flour and soda together. Add alternately with milk. Form into small balls the size of walnuts; flatten with fork. Bake for 10 minutes at 375°.
Dissolve cherry gelatin in hot water. Add sugar and lemon juice. Soak gelatin in pineapple juice and dissolve over hot water. Add to cherry gelatin mixture. When gelatin begins to thicken, add other ingredients. Pour into molds.
Grease one large 8 x 12-inch casserole dish. Line with chipped beef. Wrap each chicken breast with a strip of bacon. Place on beef in casserole. Mix soup and sour cream and pour over chicken. Bake at 300° for 2 hours.
Combine ingredients in large bowl, folding together until blended. Spoon into decorative serving bowl. Chill.
Arrange tomatoes on a platter. Sprinkle with minced garlic, salt, pepper, oregano, basil and cheese. Drizzle oil over all.
Cream the butter and sugar. Add egg yolks and melted chocolate. Sift in flour and baking powder. Add milk and fold in egg whites. Add nuts and vanilla. Bake in a 350° oven. When done, cool and cover with Fifty Dollar Cake Icing.
Saute onion in butter. Mix hash browns and milk. Add to onion. Add remaining ingredients and cook slowly until potatoes are tender and cheese is melted.
Mix all ingredients together. Spoon into muffin pan sprayed with Pam. Bake at 400° for 15 minutes. Makes 6 to 8 muffins. A 1 ounce serving equals 1 Bread.
Melt oleo; add milk, sugar and coconut. Mix well. Chill until easy to handle and then form into small balls. Chill again until firm. Melt chocolate chips over warm water. Stir until smooth, then dip the bottom of each ball into the chocolate using a toothpick. Harden on waxed paper.
Chop onion. Cut zucchini into 1-inch pieces. Combine beef, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-inch balls. In a Dutch oven, heat oil over medium heat. Add meatballs; brown well. Remove meatballs and reduce heat. Add onion and zucchini. Cover and cook 5 minutes. Stir in cumin, oregano, tomatoes with their juice, stock, hot pepper sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer 15 minutes. Add meatballs; heat through. Sprinkle with fresh coriander.
In a 4-quart kettle or Dutch oven, saute zucchini, green pepper, onion, carrots, celery and garlic in oil until tender. Stir in tomatoes, picante sauce, bouillon and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add beans and olives; heat through. Garnish with cheese and alfalfa sprouts, if desired. Yield: 9 servings (2 1/4 quarts).
Note: A copper bowl is excellent for beating egg whites. The chemical reaction which occurs between copper and egg whites helps to stabilize mixture. Cream of tartar should be omitted when beating egg whites in copper bowl.
Break 4 eggs in a bowl. Beat for several minutes with rotary eggbeater. Add brown sugar and syrup; stir well. Add pecan meats and several little pats of butter. Pour mixture into 2 pie crust shells. Sprinkle top with pecans. Bake slowly about 1 hour at 325° to 350°.
Slice potatoes thin in a long baking dish. Add sliced onions and then sprinkle rice over this. Crumble beef over top of potatoes. Pour tomato soup over all in pan. Bake at 350° about one hour.
Cream together sugar and butter. Add yolk of beaten egg. Add pecans and crushed pineapple. Put layer of mixture, then layer of vanilla wafers, etc. Serve with whipped cream and a cherry.
Spread cherry pie filling on bottom of 9 x 13-inch pan, then spread pineapple on top. Sprinkle on cake mix, then pour butter over top and sprinkle with coconut and nuts. Bake at 350° for 1 hour.
Wash rice. Combine meat, rice, salt, pepper and onion. Shape into small balls. Heat tomato soup and water in crock-pot. Brown meatballs. Add all to soup mixture; simmer for 1 hour.
Pour 1/2 gallon apple cider into large pot. Add cinnamon sticks, cloves and orange juice. Simmer over low heat for 2 hours. Add more apple cider, as needed. Fifteen minutes before serving, garnish with orange and lemon slices.
Blend together all ingredients and chill. Makes 1 1/4 cups dressing.
Mix flour and sugar well. Add egg yolks and milk. Cook over medium heat until thick, stirring frequently. When thick, add vanilla and coconut. Pour into cooked pie crust. Add meringue and brown.
Cream shortening and sugar, adding eggs one at a time. Beat in sifted flour, and pineapple syrup. Mix well. In a 9x13 pan melt butter, pour in brown sugar. Then pour in cake batter. Bake at 350° for 30 minutes or until done. You could place a cherry in the middle of the pineapple rings before baking.
Brown ground chuck. Rinse and drain. Add ingredients accordingly. Let boil then turn on simmer for 15 to 20 minutes. Use 1/4 cup green onion tops for garnish.
Preheat oven to 350°. Grease 2 loaf pans.
Dissolve unflavored gelatin in cold water. Stir in boiling water. Stir in pineapple and juice, lemon juice and salt. Chill until partially congealed.
Mix all ingredients. Pour into unbaked pie shell. Bake at 325° for 1 hour. Cool before slicing.
Spread each ingredient into an oblong cake pan in order given. Bake at 350° for 1 hour.
Mix stuffing and margarine with water; set aside. Combine onion, celery, salt and mayonnaise. Mix well with stuffing mix.
Cream together butter, sugars, egg, vanilla and coconut extract. Combine all other ingredients and add to creamed mixture. Roll dough into balls. Place on greased cookie sheet, about 2 inches apart. Bake at 325° for 10 to 12 minutes.
Combine dry ingredients; mix well. Add margarine and milk. Cook over medium heat, stirring constantly until desired thickness. Stir in vanilla. Serve over hot biscuits.
Cream together sugar, brown sugar and peanut butter. Add vanilla and eggs. Mix. Add baking powder, baking soda and flour. Mix well. Cut miniature Snickers in halves. Wrap around each bar half, forming a ball. Place on ungreased cookie sheet. Bake at 350° for 12 to 18 minutes.
Combine all ingredients, reserving 1 cup of pecans. Shape into a ball and roll in the reserved pecans.
Brown ground chuck and drain. Combine remaining ingredients and add to ground chuck. Simmer until hot.
Preheat oven to 400°: spray 8 inch square, 7x11, or 12 cup muffin tin with nonstick cooking spray. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and the salt. In a small bowl, beat the buttermilk over the flour mixture; stir just until blended (do not overmix). Transfer to the pan. Bake until golden brown and a toothpick inserted into the center comes out clean, 20-25 minutes. Cool pan on a rack 10 minutes; serve warm. Makes 12 servings.
Blend flour and butter in a large pan. Add cream, soup, salt and water. Cook over low heat, stirring to thicken. Fold in remaining ingredients. Grease a 2-quart casserole. Top with bread crumbs. Bake at 350° for 40 minutes.
Heat oven to 350°. Spray cookie sheet with nonstick cooking spray. Mix all ingredients. If necessary press dough together. Drop dough by rounded teaspoonful 2 inches apart onto cookie sheet. Bake until tops are dry and edges are light brown, 8 to 10 minutes. Cool slightly; remove from cookie sheet. Cool completely. Store in airtight container.
Fry hamburger loosely in butter with onion; add remaining ingredients. Put in greased casserole dish. Bake slowly at 325° for 1 1/2 hours. (If uncovered a tasty crust forms.)
Drain pineapple, save juice. Put pineapple in baking dish. Combine flour, juice, sugar and cheese. Pour over pineapple. Combine cracker crumbs and margarine. Sprinkle over top. Bake at 350° for 20 to 30 minutes.
Season meat generously. In a 4 to 5 quart heavy pot, heat oil. Brown meat on all sides and remove. Meat can be cut from bone or cut into smaller servings if desired.
Heat milk and marshmallows and stir until melted. Pour over crumbled crackers and add other ingredients. Mix with hands as this is a stiff mixture. Line bowl or pan with wax paper and pack mixture in solid. Put in refrigerator and chill.
Melt margarine in an 8-inch round microwave dish (glass preferable). Set aside. Mix oil, Equal and eggs together. In another bowl, mix	remainder of the ingredients and add to egg mixture. Pour into dish	and stir or fold in the margarine. Microwave on High	10 to	12 minutes, turning every 3 minutes.
Cook rice by directions on package. Put in buttered casserole dish. Add other ingredients. Mix well. Bake 30 minutes at 350°.
In a 2 gallon stockpot, melt butter over medium-high heat. Add corn, onions, celery, bell pepper and garlic. Saute five to ten minutes or until vegetables are wilted.
Beat eggs with sugar; add remaining ingredients (except marshmallows) to eggs. Mix well and pour into greased and floured sheet cake pan. Bake at 350° for 30 minutes. While hot, cover with marshmallows. I return cake to oven until marshmallows lose their shape. Let cool.
Preheat oven to 250°. Heat margarine in large shallow roasting pan (about 15 x 10 x 2-inch) in oven until melted. Remove. Stir in seasoned salt and Worcestershire sauce. Add Chex cereal and nuts. Mix until all pieces are coated. Heat in oven for 1 hour. Stir every 15 minutes. Spread on absorbent paper to cool.
Mix all ingredients in mixing bowl with hands until smooth. Roll dough, one part at a time, 1/4-inch thick. Cut into desired shapes and place on cookie sheets. Bake at 350° for 12 to 15 minutes. Let cool; decorate. Yields 3 to 4 dozen.
Mix all except oleo, corn flakes and almonds in large casserole dish. In frying pan, frizzle corn flakes and almonds in melted oleo for a few minutes. Spread over casserole. Bake in 350° oven for 30 minutes.
Beat eggs slightly. Add remaining ingredients, mixing by hand. Batter is stiff. Spread into greased 13 x 9 x 2-inch pan. Bake at 350° for 30 minutes. When cold, cut into squares. Don't get upset when the cake looks like it fell.
Cream butter and shortening. Add dry ingredients. Add crushed bananas and nuts last. Bake in oiled loaf pan in 350° oven.
Cook squash until tender. Drain and mash. Mix with other ingredients. Bake in oven at 350° for 20 minutes or until done or light brown.
Whip eggs thoroughly in bowl. Add sugar, flour, milk, margarine, salt and pepper. Stir in corn. Pour into buttered casserole. Set dish in pan of water about 2 inches deep. Bake at 350° for about 45 minutes or until knife blade comes out clean when tested. You also may use fresh or frozen corn.
Layer #1: Mix flour, nuts and butter and make crust. Bake 20 minutes at 350°.
Mix all ingredients together and cook until thick. Serve warm over berry and fruit pies or dumplings. Yields approximately 2 1/2 cups.
Beat eggs, sugar and oil together. Add shredded zucchini. Add flour, soda, baking powder, cinnamon and nuts. Pour all into greased loaf pans. Bake 1 hour at 375°.
Preheat oven to 375°. In large saucepan combine chicken, 1/2 cup of the milk, all the soup and sour cream. Bring to boil over medium heat. Remove from heat, spoon into ungreased 9 x 13-inch baking dish. In large bowl, beat remaining 3/4 cup milk, Bisquick, corn meal and butter. Pour over hot chicken, sprinkle top with cheese. Bake 25 to 30 minutes. Very fast and easy. Plus its good. Feeds about 4 to 5 people.
Preheat oven to 325°. Cook chicken in boiling, salted water to cover in saucepan until tender; drain. Cool and cut into bite size pieces. Place chicken in 9 x 12-inch baking dish. Pour mixture of soup and broth over chicken. Combine baking mix and milk in a bowl; mix well. Pour over chicken. Bake for 35 minutes. Drizzle melted butter over top. Bake for 10 minutes longer. This easy recipe can be prepared ahead and can be frozen. Yields 6 servings.
Mix all ingredients in order given. Pour batter into greased 9 x 5-inch bread pan. Bake at 350° for 55 to 60 minutes. Test for doneness with toothpick. Cool on rack. Chill for easier slicing.
Combine all ingredients except pineapple and oranges; mix well. Add pineapple and oranges and freeze.
Cut beef into bite size cubes. Use a large iron frypan and melt oleo, then add meat, onions, paprika, salt and pepper. Brown until dark brown, stirring often. When meat is brown on all sides of cubes, add water and simmer about 35 minutes, covered with lid. Dissolve cornstarch in milk and add to mixture. Let simmer 10 minutes longer. Serve over rice, noodles or hot biscuits.
Cook onions in butter until tender, not brown. Add chicken livers. Season with salt and pepper also paprika. Brown livers. Cover; cook over low heat for 10 minutes. Add sour cream; heat thoroughly. Serve over rice. Serve with Sue Tossed Salad in 1988 book, page 19.
Beat eggs lightly in medium bowl. Add remaining ingredients and beat until smooth. Lightly grease crepe pan or 7 or 8-inch skillet and place over medium-high heat. Pour about 3 tablespoons of batter into pan. Tilt pan to spread batter evenly. When crepe is light brown and set, turn to brown other side. Remove and repeat to make 12 crepes.
Mix cranberry and pineapple juice with sugar and chill. When ready to serve, add chilled ginger ale. Serves approximately 35.
Cut ham in bite-size pieces. Put half the potatoes in greased 2-quart casserole. Cover with ham pieces. Place remaining potatoes on top. Combine soup, milk, onion, green pepper and pepper; pour over potatoes. Dot with margarine. Bake at 350° for 1 hour; remove cover and bake 45 minutes longer or until potatoes are done. Makes 6 servings.
Make pastry for 2-crust pie; line pie plate with pastry. Fill with sliced apples. Mix sugar, flour and cinnamon; sprinkle over apples. Dot with shortening. Top with pastry. Seal edges and flute. Cover edge with aluminum foil, if desired. Bake at 425° for 50 minutes.
Fold dry pudding mix into whipped topping. Add pineapple, juice, marshmallows and nuts. Refrigerate!
Cut squash up and parboil until tender; drain. Add soup and onions to squash. Add several pats of margarine and salt and pepper to taste. Stir until mixed. Pour part of mixture in bottom of casserole dish. Spread crumbled Ritz crackers over mixture, then spread a layer of grated cheese. Repeat, finishing with cheese on top. Cover and bake at about 400° until bubbling through. Take cover off and let cook about 10 minutes more.
Cut cake into 1/4-inch slices. Arrange half the slices on bottom of a 13 x 9-inch baking dish. In a large mixing bowl, combine milk, water and extract. Mix well. Add pudding mix and beat well. Chill 5 minutes. Fold in Cool Whip. Spread half the cream mixture over cake slices. Top evenly with 1 can cherry filling. Top with remaining cake slices, cream mixture and cherry filling. Chill 4 hours until set. Cut into squares to serve. Refrigerate leftovers.
Preheat oven to 375°. In small bowl, sift together flour, baking soda and salt. In large bowl, combine butter, sugars and vanilla extract. With wooden spoon, beat until creamy. Beat in eggs. Gradually add sifted dry ingredients. Mix well. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake in 375° oven for 8 minutes or until lightly browned.
Place chicken in greased pan. Mix remaining ingredients and pour over chicken. Cover pan. Bake at 350° for 45 minutes to 1 hour.
Cook rice as directed on package. Rinse and drain. Brown sausage; add onion, pepper and celery. Cook vegetables until tender. Add rice, mushrooms and soups. Pour in greased 3-quart casserole dish. Cover and bake for 1 hour at 325°.
Toss blueberries with 1 tablespoon flour and set aside. Combine remaining flour, 1/4 cup sugar, baking powder and salt in a bowl. Stir well and set aside. Combine egg, water, orange juice, margarine and 1 tablespoon orange rind. Add to dry ingredients, stirring well. Gently fold in berries.
Boil water and add jello. Mix thoroughly. Add pineapple and mandarin oranges. Refrigerate until congealed.
Mix 1/4 cup oleo, salt, onion, soup, sour cream and cheese. Blend well. Pour over hash browns and mix. Pour into 9 x 13-inch pan. Mix 1/4 cup oleo and cornflakes and pour over potato mixture. Bake at 350° for 30 to 45 minutes.
Dice salt bacon and saute with onion. Pour all ingredients into a Dutch oven and cook for 6 hours. Serves 10.
Cream butter and sugar until light and fluffy; beat in egg. Stir together flour, baking soda and spices. Gradually add to creamed mixture. Stir in applesauce, raisins and nuts. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 1 hour. Cool in pan for 10 minutes; remove and cool on wire rack. Sprinkle with powdered sugar.
Bake at 350° for 20 to 30 minutes. Makes a 9-inch square pan. Delicious with spaghetti or chili.
Boil meat, cut into chunks. (Save broth.) Mix stuffing, onions, margarine and put 1/2 in baking dish. Add meat chunks. Dilute cream of celery soup with can of chicken broth. Pour over chicken. Add another layer of each except this time use cream of chicken soup and broth.
Thaw frozen hash browns until they can be broken apart and stirred. Combine first 4 ingredients and mix well. Turn into greased 9 x 13-inch pan. Sprinkle with Parmesan cheese. Bake 1 1/2 hours, uncovered, in 300° to 325° oven. Serves 12. May be made in advance and refrigerated until time to bake.
Put sugar and water in 2-quart pan. Cream shortening and sugar. Beat in egg. Sift dry ingredients together. Add alternately with milk. Add vanilla. Pour pudding batter into hot syrup, being careful not to mix with syrup. Cook, tightly covered, for 1 hour on medium heat. Do not take cover of kettle off while cooking pudding, or pudding will not cook right.
In a large bowl, layer the following: lettuce, peas, celery, onion and mayonnaise. Cover mayonnaise with Parmesan cheese. Top with bacon. Cover and refrigerate approximately 8 hours prior to serving. Serves 8 to 10.
Combine cucumbers, onion, pimento, chives and dill weed in medium size bowl. Add the salad dressing and toss.
Mix all ingredients; beat well. Bake in a buttered loaf pan at 350° for 1 1/2 hours. Cool and slice.
Brown sausage with garlic. Add Ragu sauce and tomato paste. Simmer for 2 to 3 hours. Cook 16 ounces ziti according to package instructions. In a large casserole dish, place a layer of ziti, then layer of sauce, followed by cheese. Repeat process ending with sauce. Bake, covered, for 45 minutes at 350°. Serve with Parmesan cheese.
Mix well. Roll into 2 logs. Roll again in chopped pecans or parsley. Chill. Serve with assorted crackers.
Thaw and squeeze spinach until dry. Combine remaining ingredients and blend well. Add spinach and blend. Chill 2 hours, covered.
Let cream cheese and eggs sit out and get room temperature. Mix cream cheese, eggs, sugar, flour, vanilla and heavy cream for 15 minutes. Mix graham crackers, sugar and oleo. Place graham cracker mixture in 10-inch spring-form pan. Pour cream cheese mixture over graham cracker crust. Bake at 500° for 12 minutes. Reduce to 250° for 45 minutes. Turn oven off (do not open oven) and leave in oven 6 hours. Cool. Remove from pan.
Heat oven to 350°. Grease and flour 2 (9-inch) baking pans in large bowl. Stir together sugar, flour, cocoa, baking powder, soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling. (Batter will be thin.) Pour into prepared pans. Bake 30 to 35 minutes; cool 10 minutes. Frost with One Bowl Buttercream Frosting.
Wash and slice cukes very thin. Slice in onions. Mix in salt. Add one quart very cold water, let stand 3 hours. Drain well and add pickling syrup of 5 cups of sugar, 1 1/2 teaspoons turmeric, 1/2 scant teaspoon cloves, 2 tablespoons mustard seed, 1 tablespoon celery seed, 4 cups vinegar, 1 cup water. Scald but do not boil. Seal in jars.
In an aluminum 9-inch or 10-inch pie pan melt butter, water, sugar and sprinkle of cinnamon over low heat. Open tube of biscuits and dip in mixture. Turn over and put on mixture. Bake at 400° for 10 to 12 minutes.
Pat scallops on paper toweling. Place in a microproof 1-quart casserole with onion, wine, tomato paste, tomatoes and cilantro. Toss together until well mixed. Cover with lid or vented plastic wrap and microwave on High 3 1/2 to 4 minutes or until scallops are opaque, stirring once. Sprinkle with pepper and Feta cheese. Toss together. Spoon over rice in deep bowls. Serves 2.
Combine Jell-O and boiling water; let cool. Add the rest of the ingredients. Pour into freezer container and freeze.
Peel and slice potatoes. Add remaining ingredients. Let stand overnight in a warm place. In the morning, when it has foam on top, remove the potatoes and discard. Add 1/4 teaspoon of soda and thicken with flour. Let rise. Add 1/2 gallon (8 cups) flour to make a sponge. Add risen mixture and let rise again. Make out into 4 loaves. Grease pans well. Bake in moderate 350° oven for 45 minutes or more.
Simmer in covered saucepan the water, lentils and salt for 15 to 20 minutes. Drain, rinse and set aside. Stir-fry carrots and chili powder in hot oil for 2 minutes. Add zucchini; stir-fry for 2 to 3 minutes or until crisp-tender. Stir in lentils, half the undrained tomatoes and half of the cheese. Spoon vegetable mixture onto tortillas. Place, seam side down, in prepared baking dish. Cover with foil. Bake in 350° oven for 8 minutes. Remove foil. Bake for 7 to 12 minutes. Heat remaining tomatoes. Spoon over enchiladas. Top with cheese. Bake 1 minute.