HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and trim cauliflower. Break into flowers and cook for 10 minutes. Remove and drain. Place into casserole dish and add salt, pepper and margarine. Mix all other ingredients together, except Swiss cheese and add to casserole. If you use sour cream, do not use flour. Sprinkle grated cheese over top of casserole and bake at 450° for 20 to 25 minutes.
Beat eggs, add Karo, sugar, oleo, vanilla, salt and pecans. Bake in oven at 350° for approximately 45 minutes.
Cook the first 3 ingredients to hard ball stage when tested in cold water. Pour over beaten egg whites; beat well and continue to beat until creamy. Add vanilla and nuts.
Melt butterscotch, margarine and marshmallows in microwave on High for 4 to 5 minutes until melted and stir well. Add pecan pieces and Rice Krispies. Stir all together. Can be dropped by teaspoonful onto wax paper like cookies. Refrigerate until firm. Can be pressed onto greased cookie sheet or 9 x 13-inch pan and smoothed by hand or with a rolling pin. Cut into squares when firm. This was served at our first after Chapel Egg Nog Party on Christmas Eve 1994.
Cook beef and onion until done and drain. Stir in tomato sauce, basil, chili powder, salt and pepper. Place 2 to 3 tablespoons of meat mixture in center of each tortilla. Roll each tortilla to enclose filling and place in 2-quart oblong dish. Pour remaining meat mixture over tortillas. Sprinkle cheese over top and cover with foil. Bake in preheated 375° oven for 20 minutes or until bubbling. Yield: 8 servings.
Combine rice, celery, onion, green pepper and butter in a skillet. Cook over medium heat, stirring frequently until rice is lightly browned, then stir in salt, monosodium glutamate, pepper and chicken bouillon. Heat to a boil, then reduce heat to very low and cover tightly. Cook 30 minutes or until rice is tender and liquid is absorbed, stirring occasionally. Just before serving, stir in 1/2 cup chopped filberts which have been sauteed in a little butter. Serves 6 to 8.
Combine all ingredients, including 1/4 cup melted butter. Pour into a 9 x 13-inch baking dish.
Mix the first 5 ingredients and roll into balls. Chill. Melt the chocolate chips and paraffin. Dip balls.
Bring ingredients to a boil. Keep hot in Corning Ware coffee pot with basket removed or any stainless steel pot. Serve in cups with an orange slice. This is a really good hot drink.
Mix together cocoa, sugar, eggs, evaporated milk, margarine and vanilla over lot heat stirring slowly. Add nuts and coconut lastly after mixture begins to get thick. Pour into pie shells. Bake 325° for 40-50 minutes. If preferred you may put pecan halves on top of the pie before baking. Makes 2 pies.
Mix all ingredients together adding 1 can of milk to soup and season to taste. Add more milk if needed to get it right. Bake at 350° for 25 minutes or until done.
Boil squash until tender. Cool enough to cut in half lengthwise. Scoop out seeds. Fill with ground beef browned with onion, tomato sauce, salt and pepper. Top with slice of cheese. Cook in oven until cheese melts.
Saute onions and pepper in bacon grease. Mix in other ingredients, except rice	and heat for 10 minutes, or until tomatoes are cooked. Stir in rice and crumble bacon on top. Makes a large amount. Delicious!
Prepare rice as label directs. In a 10-inch skillet over medium heat, heat sausage links and water to a boil. Cover and simmer 5 minutes. Remove cover; continue cooking. Turn sausage links frequently until water evaporates. Remove sausage links to paper towel and drain. Dice sausage links. In drippings remaining in skillet over medium heat, cook red and green peppers until tender. Stir occasionally. Stir in rice, sausage links, chopped tomato and salt to taste. Heat through.
The ingredients make 1 quart of punch base. Add 5 parts of lemon-lime, ginger ale, or whichever carbonated drink you prefer. Can be diluted with water, or can dilute with combination of both, depending upon what you are serving. Can be frozen ahead of time. Thaws quickly. Pour over ice.
Peel and wash potatoes. Chop very fine and put in pan. Add very fine chopped onion and celery. Add salt and pepper to taste and oleo. Cook until tender.
In large heavy pan, cook shrimp with onion, garlic and bay leaf in oleo until just tender. Add rest of ingredients. Bring to a boil, reduce heat and simmer for 10 minutes.
In large punch bowl, combine cranberry juice, ReaLemon and sugar. Stir until sugar dissolves. Just before serving, add orange soda, liqueur, if desired, and ice. Garnish.
Boil until crisp-tender the eggplant and onion. Drain. Add spaghetti sauce. Layer: lasagna noodles, eggplant sauce and Mozzarella cheese. End with cheese. Bake at 350° for 20 to 30 minutes until bubbly around edges.
Prepare pasta according to package directions. Drain and set aside. In a large skillet, cook sausage until no pink remains. Remove from skillet; drain off fat, reserving 1 tablespoon. Cook green onions and garlic in reserved drippings until tender.
Mix rice, 4 c. milk, 1/2 tsp. salt, and 1/2 c. sugar. Slowly cook in heavy saucepan, stirring often, until rice is tender. Add vanilla and raisins. Pour into 2 qt. dish or rectangle baking dish (9 x 2 x 15 inches), lightly greased. Pour 1 c. cold milk over rice mixture. DO NOT STIR. Scald 3 c. milk. Beat together eggs, 1/2 c. sugar, 1 tsp. vanilla, and 1/2 tsp. salt in separate bowl. Add scalded milk gradually to egg mixture. Pour carefully over rice. Sprinkle with nutmeg. Bake in pan of cold water at 325 degrees until pudding is set (about 1 1/2 hours).
Cream sugar and margarine. Add beaten egg and applesauce. Sift together flour, salt, soda, baking powder and spices and add; beat. Then add nuts and raisins. Grease 9 x 13-inch pan, pour batter in. Bake at 375° for 35 minutes or so until the cake tests done.
Preheat oven to 400°. Mix flour, sugar and soda. Add buttermilk, melted butter and blueberries. Bake for 20 minutes.
Mix together. Pour into 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Mix all together except Rice Krispies and nuts. Bring to a boil, cook until thickens, stirring constantly. Remove from heat. Add Rice Krispies and nuts, mix until coated. Make into balls and roll in coconut.
Combine dry ingredients in large mixing bowl. Add eggs, milk, oil and vanilla. Beat at medium speed for 2 minutes. Remove from mixer. Stir in hot water, slowly. (Batter will be very thin.) Pour into 2 greased and floured 9-inch or three 8-inch pans or one 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Frost with chocolate icing.
Cream together all ingredients and pour into Oreo crumb crusts. Makes 2 pies. Chill overnight or place in freezer.
Mix eggs, crumbs, half of tomato sauce and rest of dry ingredients. Pack into a 1-pound loaf pan. Pour rest of tomato sauce on top. Bake at 350° for one hour.
Place chicken in cooking bag. Add salsa and flour. Mix well. Add sliced green pepper. Cook on 350° for approximately 45 minutes.
Combine sugar, oil and vanilla; add eggs one at a time. Sift together the flour, salt	and soda and	add to sugar mixture. Fold in apples, nuts and coconut.	Pour into greased and floured tube pan	and bake in preheated 350° oven for 1 hour and 20 minutes.
Heat soup and cream cheese slowly, stir until smooth. Add rest of ingredients. Pour in mold and refrigerate for 24 hours. Take out of mold. Serve with crackers.
Grease and flour two 8-inch round cake pans. On wax paper sift together the flour, baking powder, baking soda, salt and cocoa. In a large mixing bowl cream butter and sugar. Thoroughly beat in eggs, one at a time, and vanilla. Stir in dry ingredients, alternating with water until smooth. Begin and end with dry. Stir in sauerkraut. Turn into pans. Bake at 350° for 30 minutes until cake tester comes out clean. Cool 10 minutes. Turn out on rack to cool.
Mix oleo and cracker crumbs for first layer. Whip together egg whites, oleo and powdered sugar and spread over first layer. Pour pineapple next and slice bananas lengthwise over pineapple. Spread Cool Whip over bananas, garnish with cherries and pecans (use large rectangular pan).
Add cooled tea to sugar and lemon juice, then add 1 cup pineapple or orange juice. Add 5 cups cold water. Serve over ice with a sprig of mint.
Beat eggs; add cornbread mix. Melt butter; add to eggs and cornbread mix. Add onion, cheese and broccoli. Bake in black skillet at 350° until brown.
Cream shortening and sugar. Add beaten egg and molasses. Then add dry ingredients which have been sifted together. Add hot water. Beat until smooth. Bake in greased shallow pan 40 to 45 minutes in a 350° oven. Makes 15 portions.
Mix together 1 stick margarine and 2 cups graham cracker crumbs. Put in pan. Set in refrigerator and chill some.
Salt and pepper birds; flour lightly. Brown on top of stove in 1 stick of butter. Add small amount of water, Worcestershire sauce, dash of garlic salt and lemon slices. Cover roaster and cook in oven for 1 to 1 1/4 hours at 350°. Baste often. Add more water if necessary for gravy.
Line 9-inch spring-form pan (sides first); fill in holes. Beat cream and confectioners sugar in bowl; set aside. Melt chocolate chips and add instant coffee; blend well. Add beaten eggs and yolks. Add rum and beat with electric beater. Fold chocolate mixture into cream mixture. Pour into pan and refrigerate.
In a saucepan, combine molasses, water and vanilla. Add raisins and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in candied fruit. Cool.
In mixer, beat together eggs, sugar and pumpkin until light and fluffy. Stir together dry ingredients. Add to pumpkin mix. Bake in greased and floured pan for 40 to 50 minutes.
Add first 3 three ingredients, mix well. Then add rest of ingredients; mix all together. Bake at 400° for 15 minutes. Bake some and store rest of batter in refrigerator. Will last for 6 weeks.
Saute meat. Add vegetables and saute until soft. Add soup and 1/2 of the grated cheese. Cook about 10 minutes. Cook noodles. Put noodles and meat and vegetable mixture in a 13 x 9-inch casserole dish. Top with remaining cheese. Bake for 15 minutes in oven at 350°. Serve with salad and garlic bread.
Mix crumbs and oleo thoroughly. Press into a 9-inch pie plate. Bake 8 minutes at 375°. Cool. Prepare pudding mix according to package directions. Stir peanut butter into hot liquid, stirring until pudding boils, then pour into cooled pie crust. Chill. Top each serving with 2 tablespoons Dream Whip.
Cook onions and celery in butter until tender, but not brown. Stir in mushrooms, pimentos, chicken and cooked rice. Blend broth and soup. Stir into chicken mixture. Add salt and pepper to taste. Turn into a greased 8 x 12 x 2-inch baking dish. Sprinkle with cheese. Bake at 350° for 30 minutes or until hot and bubbly. Yields 6 to 8 servings.
Tear lettuce into pieces. Layer in order as recipe lists; mix mayonnaise with sugar and spread on top. Top with grated Cheddar cheese.
To cooked squash, add carrot, onion, soup and sour cream. Mix seasoning packet and bread cubes in dressing together. Pour melted margarine over dressing and mix well. Add 1/2 of dressing to squash mixture and spoon into buttered casserole. Sprinkle remaining dressing over top of casserole. Bake, covered, in a 7 x 11-inch casserole at 375° for 25 to 30 minutes.
Blend soup and milk; heat. Place slice of ham on each slice of toast/muffin half. Top with poached egg. Pour sauce over eggs. Sprinkle with parsley.
Combine dry ingredients in a large bowl. Make a well and add remaining ingredients and mix. Pour into greased and floured loaf pans. Bake at 325° for one hour.
Cook syrup, butter and brown sugar to hard ball stage. Remove from heat; add and stir in 1 can Eagle Brand milk. Pour over popcorn and shape into balls. Lightly butter waxed paper and set out balls to cool. Delicious!
Sprinkle gelatin over water in a small saucepan. Cook and stir over low heat until dissolved. Cool slightly. Stir in cottage cheese, cranberry sauce and salt. Chill until slightly firm. Arrange pineapple slices on lettuce-lined platter. With an ice cream dipper, scoop out salad mixture and place a mound on each pineapple slice. Chill. Serves 6.
In large size bowl, blend together all ingredients. Pour into pie shell. Bake in moderate oven on 350 degrees for 50 - 55 minutes or until tooth pick inserted near center comes out clean. Refrigerate at least one hour.
Spread rice evenly in a lightly greased 3-quart casserole. Spread vegetables over rice. Pour chicken broth and water over the vegetables.
Heat oven to 400°. Grease bottoms only of 12 medium muffin cups (2 1/2 x 1 1/4-inch) or line with paper baking cups. Sift flour, sugar, baking powder and salt into large bowl. Stir in eggnog, rum, magarine, egg and nutmeg, just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until golden brown, about 20 minutes. Immediately remove from pan. Yields 1 dozen muffins.
Mix cake mix, 1 egg and melted butter; pat in bottom of a 9 x 13-inch pan. Beat cream cheese, 2 eggs and box of powdered sugar until smooth. Pour over crust. Bake at 300° for 50 to 60 minutes. Sprinkle with powdered sugar.
Do not brown London Broil. Blend all ingredients. Bake at 300° in covered casserole for 3 hours. Do not touch until 3 hours are up. Serve on rice, noodles or with potato.
Place first 3 ingredients in a large bowl. Melt the oleo and marshmallows over medium heat, stirring constantly until smooth. Pour melted marshmallow mixture over dry ingredients. Fold together. Carefully press the mixture into a Bundt or tube pan that has been sprayed with Pam. Let the pan sit about 30 minutes. Turn upside down and "dump" the cake onto plate. Cut with a knife into slices.
Cook rice according to directions on box. In a bowl, combine the cooked rice, sour cream, soup, chilies and salt. Stir to blend. In a buttered 13 x 9-inch dish, pour half of the rice mixture. Combine the cheeses and sprinkle half the cheese over the rice. Repeat the layers. Cover and bake at 350° for 50 minutes. Yield: 8 servings.
In a separate quart punch bowl, pour cranberry cocktail juice, frozen orange concentrate and ginger ale. When ready to serve, add sherbet and orange slices. Add wine and vodka if desired.
Use little green cherry tomatoes (or quarter small tomatoes). Pack them into sterile jars, scattering slices of celery, green pepper, dill and garlic throughout. Bring water, vinegar and salt to a boil, then boil 5 minutes. Pour over vegetables and seal. Do not eat pickles for a few weeks as the flavor improves as the ingredients blend.
You will also need 4 (5 ounce) Dixie kitchen cups and 6 plastic straws, cut in half.
Combine flour, salt and baking powder; set aside. Beat egg yolks. Stir in corn, pepper and 1 tablespoon oil. Add corn mixture to flour mixture. Beat egg whites until they stand in peaks; fold into corn mixture. Drop from tablespoon into iron skillet containing 1/2-inch hot vegetable oil. Cook until golden brown, turning once. Yield: 1 1/2 dozen.
Combine 1/2 cup crushed corn flakes, salt, pepper, mustard and milk in large mixing bowl. Beat well. Add ground beef. Mix until combined. Gently press mixture evenly in bottom and around sides of 9-inch pie pan. Beat eggs slightly in small mixing bowl. Add potatoes, onion and parsley flakes. Stir until combined. Spread potato mixture evenly in meat shell. Place on baking sheet and bake at 350° for 35 minutes. While pie is baking, combine remaining crushed cereal with melted margarine. Set aside. Remove pie from oven. Sprinkle cheese evenly over potato mixture. Bake until cheese melts, about 10 minutes. Sprinkle with paprika.
Brown meat and onions. Drain off grease. In a bowl, mix soup, water, cooked meat and onion. Pour into a 9 x 13-inch pan. Sprinkle with shredded Cheddar cheese and then completely cover with Tater Tots. Bake at 350° for 30 to 45 minutes.
In large Dutch oven, brown sausage pieces in butter. Drain off all but 1 tablespoon drippings. Add all other ingredients, except egg yolk, flour and milk. Bring to boil, then simmer until potatoes are tender. Mix yolk and flour, stir until pea sized and crumbly. Add to soup, stir constantly, cook 2 minutes. Add milk and heat through.
Mix together pineapple juice plus enough water to make 1 3/4 cups liquid. Heat liquid and dissolve cherry jello. Let this jello liquid cool. Add chopped mixture, cranberries, pecans, orange, sugar and pineapple. Put in molds or oblong Pyrex dish to congeal. Serves 12.
Mix Jell-O with pineapple, oranges, cherries and cottage cheese. Mix thoroughly. Add Cool Whip. Refrigerate overnight.
Cream sugar and shortening. Add one egg at a time and beat well after each addition. Add flavorings. Add sifted dry ingredients to creamed mixture, alternating with milk. Bake in greased and floured 10-inch tube pan at 325° for 1 1/2 hours in preheated oven. Do not open oven door while baking.
Beat eggs. Stir in remaining ingredients, mixing just until moist. Pour into greased muffin cups 3/4 full. Makes 12 muffins. Bake at 400° for 15 to 20 minutes. Serve cool or hot with melted butter.
Roll chicken breasts in flour. Brown in olive oil. Pour spaghetti sauce in bottom of baking dish. Place chicken on top, adding a alice of cheese on each piece. Bake at 300° for 30 minutes, uncovered.
Cut eggs in half and remove yolks. Mash yolks and blend with mayonnaise, sour cream and mustard. Cook bacon until crisp; drain and crumble. Chop egg whites and combine with bacon, onions, potatoes and salad dressing. Fold in mayonnaise mixture. Season with salt and celery seed.
Combine flour, sugar, baking powder and salt. In another bowl beat eggs, onion and oleo until blended. Stir into the dry ingredients just until moistened. Fold in nuts. Bake in muffin cups at 400° for 20 to 25 minutes. Makes 1 dozen regular size.
In a large bowl beat margarine and peanut butter with an electric mixer on medium for 30 seconds. Add half the flour. Add sugar, brown sugar, eggs, baking powder, vanilla and soda; beat until combined. Stir in remaining flour. Stir in oats and chocolate chips. Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake at 375° for 10 minutes. Cool on wire rack. Makes 5 dozen.
Preheat oven to 350°. Grease two 9-inch layer cake pans, lined with wax paper. Sift dry ingredients into a bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots, pineapple and raisins. Pour batter into the prepared pans. Set on the middle rack of the oven and bake for 30 to 35 minutes, until edges have pulled away from sides and a cake tester inserted in center comes out clean. Cool on a cake rack for 3 hours. Fill cake and frost sides with cream cheese frosting. Dust top with confectioners sugar. Makes 10 to 12 portions.
Brown ground beef with onion; drain off grease. Add other ingredients and simmer for 30 minutes.
Mix boiling water and baking soda; allow to cool. Mix the shortening, sugar and eggs together. Add All-Bran, Bran Flakes, chopped dates, raisins or prunes and nuts (if desired). Mix well and add buttermilk, soda water mixture, flour and salt. Bake in well-greased muffin tins for 20 to 25 minutes at 375°.
Cook and mash potatoes to make 1 c. of potatoes. Set aside. Dissolve yeast in water and let stand 5 minutes. Add potatoes, 2 c. flour, milk and next 4 ingredients. Beat at medium speed with electric mixer for 2 minutes. Gradually stir in enough remaining flour to make a soft dough. Place in greased bowl; cover and refrigerate at least 8 hours or up to 4 days. Remove desired amount of dough and turn out on floured surface. Knead until smooth for about 2 minutes. Roll dough to 1/4 inch thickness and cut with 2 inch cutter. Place rolls about 2 inches apart on greased baking sheet. Cover and let rise in warm place for 1 to 1 1/2 hours. Bake at 400° for 8 to 10 minutes. Brush with melted butter and serve.
Heat 1/2 cup of the chocolate chips and the margarine over low heat until melted. Cool. Heat oven to 375°. Mix flour, sugar, baking powder, vanilla, salt, eggs and chocolate mixture. Spread in ungreased square pan, 9 x 9 x 2-inches. Bake 15 minutes. Sprinkle with marshmallows, nuts and remaining chocolate chips. Bake until marshmallows are golden brown and wooden pick inserted in center comes out clean, 15 to 20 minutes. Cool completely; cut into 2 x 1-inch bars. Makes 36 brownies.
Pound each chicken piece between two pieces of wax paper or foil to flatten slightly. Cut cheese into strips, one per chicken piece. Wrap cheese in ham. Place on chicken and roll tightly. Secure with toothpicks. Combine flour and salt and dip each roll in flour, then in egg, then in bread crumbs. Saute in butter until browned on all sides. Transfer to baking dish. Bake, uncovered, at 350° for 20 minutes or until chicken is tender. Serves 4.
Blend yogurt, honey and orange juice together in a bowl until smooth. Stir in cranberry sauce. Serve in individual dessert dishes. Serves 4.
Mix first 3 ingredients and pour over crackers. Stir well and 30 minutes later, stir again. Ready to eat.
Preheat oven to 350°. Arrange graham crackers in a layer in an ungreased 15 x 10 x 1-inch baking pan. Combine butter and sugar in a small, heavy saucepan. Over medium heat, bring to a boil. Boil for two minutes. Remove from heat and stir in pecans. Spread evenly over graham crackers and bake for 90 minutes. The topping will at first look "bubbly" and then will appear to "set." Do not overcook. Place on rack to cool, cutting crackers in half with a sharp knife while cookies are still warm. Store in a tightly covered container. These will keep well for up to two weeks. Makes 48.
Cook squash until tender; drain and add all other ingredients except bread crumbs and margarine. Pour into 2-quart casserole and top with buttered crumbs.
Preheat oven to 375°. Remove tops, seeds and membranes from peppers. Crumble sausage into skillet, cook with onion. Drain excess fat. Stir in rice, 1 1/2 cups cheese and tomato. Fill peppers with sausage mxiture, top with remaining cheese. Arrange in 9-inch baking pan, add 1/4 cup water. Bake 30 minutes or until peppers are tender.
Boil sugar, salt, water, dill seeds and vinegar together. In each jar place 1 dill head, 1 clove garlic and 1 bay leaf.	Fill jar with sliced lengthwise cukes. Pour hot vinegar over all. Process in hot water bath for 20 minutes.
Preheat oven to 350°. Grease 9-inch spring-form pan. Combine cake mix and oil in large bowl. Stir until well blended. Press mixture into bottom of pan. Bake at 350° for 22 minutes. Remove from oven. Increase oven temperature to 450°.
Soften oleo. Mix all ingredients and add flour. Put in shaped rolls and chill or freeze and then slice. Bake at 300°.
Heat oven to 350°. Grease and flour square pan, 8 x 8 x 2-inch or round pan, 9 x 1 1/2-inches. Beat all ingredients, except topping, on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 4 minutes. Pour into pan. Bake until wooden pick inserted in center comes out clean.
Dip pieces of meat (chicken, pork or shrimp) in beaten egg; roll in flour. Sprinkle with garlic salt. Brown in frying pan. Lay 1 layer in baking dish. Heat sauce in pan and bring right before boiling point. Pour sauce over meat. Add pineapple on top. Bake at 350° 45 minutes (chicken), 30 minutes (pork, small pieces), 15 to 20 minutes (shrimp)
Preheat oven to 375°. In medium size nonstick skillet, saute ground meat and onion until onion is tender and meat is browned. Do not add fat or oil to skillet! Add tomato sauce, basil, parsley, oregano, garlic salt, pepper and mushrooms to ground beef mixture. Combine well drained spinach with cottage cheese.
Hard boil eggs. Cut in half; remove yolks. Mash yolks with deviled ham and mayonnaise to taste. Fill egg whites. Top with sprinkle of paprika or piece of stuffed olive.
Brown sausage and hamburger until crumbled; drain excess grease. (I put my meat in a strainer and run hot water over it to wash the extra grease off.) In slow cooker melt cheese; add meats and salsa. Makes a large amount. Serve with tortilla chips.