HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt together margarine, peanut butter and butterscotch morsels. Pour mixture over Rice Chex; coat well. Pour powdered sugar into paper bag. Drop Corn Chex into bag and shake well. Cool and dry on baking sheet.
Mix all together. Pour into greased 9 x 13-inch pan. Bake at 400° for 15 minutes, then at 350° for 30 minutes.
Prepare vegetables by washing and cutting large vegetables into chunks. Toss vegetables in olive oil combined with herbs, salt, pepper and lemon juice. Place vegetables that require longer cooking time, such as potatoes, in a baking dish and place in either an oven preheated to 425° or a hot grill. Roast about 15 minutes, then add other vegetables throughout remaining cooking time (about 45 minutes), according to their required cooking time for tenderness.
Mix 1/4 cup sugar, egg, butter, flour, milk, salt, baking powder and cinnamon. Fold in apple with additional 1/4 cup sugar. Bake in greased muffin tins for 25 minutes at 400°.
Mix first 6 ingredients at medium speed of electric mixer for 2 minutes. Pour into greased and floured 10-inch fluted tube pan. Bake at 350° for 35 to 40 minutes or until toothpick inserted near center comes out clean. Let stand 10 minutes. Remove from pan. Cool. Combine powdered sugar and milk; drizzle over cake. Decorate with sprinkles.
Wash and drain cottage cheese. Drain pineapple. Mix dry jello into whipped topping until crystals are dissolved. Fold pineapple and cottage cheese into jello mixture. Spread into a 9 x 9-inch pan. Refrigerate overnight.
Mix in order by hand. Bake at 350° for 30 minutes in 9 x 13-inch pan.
1. Butter a baking dish with 1 Tbsp. of the butter, or use solid margarine, not the soft diet type.
Mix flour, sugars and eggs. Add cereal, oats, currants and coconut. In small bowl mix flour, baking soda and salt. Add to cereal mixture. Mix well. Drop by spoonful onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Cut bread diagonally at 1/2-inch intervals. Beat butter or margarine until fluffy. Add crushed herbs and a sprinkle of onion powder. Spread about 2 teaspoons on each slice. Reassemble loaf and wrap in foil. Bake at 350° for 15 to 20 minutes. Serve hot.
Cream the margarine and sugar until light and fluffy. Add vanilla and egg. Beat well. Add combined dry ingredients; mix well. Stir in pineapple and nuts. Drop rounded teaspoonfuls of dough onto greased cookie sheets. Bake at 375° for 12 minutes. Makes approximately 4 1/2 dozen.
Place potatoes in crock-pot.	Layer chicken pieces on top. Cover with Italian dressing. Start on high and turn down after 30 minutes. Cook 6 to 8 hours on low.
Mix first 3 ingredients and heat until oleo is melted. Let cool. Mix all ingredients and put into well-greased tube pan. Bake at 325° for 1 hour and 20 minutes.
Sift flour, baking powder, soda, salt and cinnamon. Combine eggs, oil, sugar, zucchini and vanilla in large mixing bowl. Beat until well mixed. Stir in flour. Add raisins and nuts. Bake at 350° for 40 minutes.
Pour boiling water over lard. When melted, add sugar, salt, milk and beaten eggs. Crumble yeast into this and mix well. Add potatoes and 2 to 3 cups flour. Add flour by cupful until mixture is fairly stiff. Put into large, greased bowl. Cover and put in refrigerator overnight. Two hours before baking, punch down. Make into rolls. Let rise until double in size. Bake at 350° for 20 to 25 minutes.
Preheat oven to 400°. Wash potatoes, rub skins with margarine; prick with fork. Bake on oven rack 1 1/2 hours or until tender.
Put chicken in 13 x 9 x 2-inch baking dish. Combine soup and water; spoon over chicken and top with cheese. Sprinkle stuffing mix and drizzle oleo over crumbs. Bake at 350° for 1 hour.
Combine the first 4 ingredients, mixing well. Melt butter; let cool. Pour over cheese; toss gently. Add to dry ingredients; cut in until mixture resembles coarse meal. Sprinkle water evenly over flour mixture. Stir with a fork until all ingredients are moistened; shape into a ball. Roll dough to 1/8-inch thickness on a lightly floured surface; cut into 3 x 1/3-inch strips. Place strips on ungreased cookie sheets. Bake at 325° for 10 to 12 minutes, or until crisp. Place on wire racks to cool.
Stir ingredients together and steam in a covered dish or pail, with cover on, for 3 hours. Keep water boiling. When done, remove from water and put or turn out on plate. A knife warmed and inserted between dish and pudding will help loosen it to make it come out easier.
Lightly grease two 8 1/2 x 4 1/2-inch loaf pans; coat each with 1 tablespoon cornmeal. Mix 3 cups flour, yeast, sugar, salt and soda in a large bowl.
Boil split zucchini 15 minutes in 1/2 cup salted water. Drain. Scoop out pulp and save, leaving clean cavity. Arrange zucchini shells in oblong baking dish.
Combine juices and spices. Bring to a simmer, strain and serve hot. Makes 16 servings.
Preheat oven to 450°. In 10 x 6-inch baking dish, arrange broccoli. Top with meat. In small bowl, mix soup and milk; pour over meat. Sprinkle with cheese. In cup, combine bread crumbs and margarine; sprinkle over cheese. Bake for 15 minutes, or until hot and bubbling. Makes 4 servings.
Layer sliced squash; add next 3 ingredients. Put sliced apple on top. Bake at 350° until done.
In a large mixing bowl, add 1 cup warm water and sugar. In a small bowl, dissolve dry yeast in 1/4 cup warm water. Add yeast to sugar and water and mix. Add salt, shortening and egg. Add the flour, 1 cup at a time until dough becomes workable. Knead dough, let rise until doubled. Form into rolls and place in a baking dish; let rise again. Bake at 450° for 20 to 30 minutes, until golden brown. Pat tops with butter.
In a large skillet (or wok), heat corn oil over medium heat. Add onion and garlic. Stir-fry for about 1/2 minute. Add broccoli, mushrooms, salt and pepper; stir-fry for about 5 minutes or so or until tender and crispy. May add sliced or diced green bell peppers, if desired.
Melt butter in 9-inch square baking pan. Into butter stir brown sugar and pineapple (drained of almost all syrup). Spread this mix evenly over bottom of pan. Beat egg, milk and salt together until soft. Layer over pineapple and sugar in pan. Bake 25 minutes in 400° preheated oven or until lightly browned. Cool 1 minute before inverting on plate.
Remove skin from turkey breasts and wash thoroughly. Sprinkle heavily with pepper. Coat with Texas Pete sauce and wrap in aluminum foil. Place in crock-pot. Cook on low for 10 to 12 hours.
Thaw, but do not let bread raise. Break 1 loaf up in the bottom of greased 9 x 13-inch cake pan. Melt oleo. Then add brown sugar, pudding mix, milk and cinnamon. Mix all together, then pour over broken bread. Break second loaf on top and let rise for 2 1/2 to 3 hours. Bake approximately 30 minutes at 350°.
Mix all ingredients well with just enough mayonnaise to moisten. Serve with lettuce or as desired.
Combine diced pineapple and tomatoes in a draining bowl to drain juice. Once dried, mix with green pepper and set aside. Take hamburger and split in half. With the 1 pound of hamburger, knead. Punch a "ditch" in the center of it. Pour the mixture in the ditch. Put the other pound of kneaded hamburger on the top and roll in egg. Cook for 1 1/2 hours at 375°. Will feed 8 to 12 adults.
Preheat oven to 450°. In blender mix all ingredients well. Melt 3 tablespoons butter in oblong casserole dish or pie pan. Pour batter in , then bake 20 minutes. Serve with warm syrup.
Cover bottom of 11 x 17-inch cookie sheet with sheets of crescent roll dough, patting and stretching to fit. Bake at 350° for 7 to 8 minutes. In mixing bowl, combine salad dressing, sour cream and dressing mix. Spread over crust. Combine vegetables, tossing to mix and distribute evenly over cheese mixture. Sprinkle Cheddar cheese over the top. Cover with Saran Wrap and push vegetables into the cheese. Refrigerate 3 to 4 hours. Cut in small bars. Makes 3 dozen.
Sear meat on all sides in Crisco in Dutch oven or similar pot. Add all ingredients. Leave carrots whole or cut in half. Cook 1 1/2 to 2 hours. Remove carrots, cloves and bay leaves and add flour paste to thicken sauce. Mixture will make about 1 quart sauce or gravy. Slice meat thin.
In a large skillet, saute rice-vermicelli mix as the package directs. Stir in 2 cups water, chicken and contents of seasoning packet. Bring to boil over high heat. Cover; reduce heat to low. Simmer 10 minutes. Stir in broccoli, tomato and basil. Cover; simmer 5 to 10 minutes or until most of liquid is absorbed. Sprinkle with cheese, if desired. Serves 4.
Thaw hash browns and mix with melted butter. Mix sour cream, soup, Cheddar and onion. Mix with potatoes. Place into 9 x 12-inch baking dish. Bake at 350° for 45 minutes to 1 hour. You can also bake with crushed corn flakes on top.
Heat oven to 350°. Grease a 1-quart casserole. In medium bowl, mash sweet potatoes with margarine and salt. Add pineapple and orange juice. Blend well. Spoon into greased casserole. Sprinkle with brown sugar and pecans. Bake at 350° for 25 to 30 minutes.
Mix and chill. In double boiler, melt 3/4 stick wax and 16 ounces chocolate chips. Take chilled mix and form into 1-inch balls. With toothpick, insert or dip each ball into wax mix. Place on foil to set. When finished, put in airtight container and keep in cool storage.
Mix together the first 7 ingredients. Let set at least 2 hours. Mix this with romaine lettuce. Then add cheeses. Add lemon juice. Add croutons. Toss and serve.
To Make Sauce: In small saucepan, melt the butter. Stir in flour, salt, basil and pepper. Stir in milk all at once. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 1 minute more. Stir in the 1/2 cup parsley.
Cut meat in strips, 1/4-inch wide. Brown quickly in 1/4 cup butter. Push meat to one side. Add mushrooms and onion. Cook just until tender. Add broth. Heat just to boiling. Blend sour cream and flour. Stir into broth. Cook and stir until mixture thickens. Season to taste. Serve over hot Baptist Rice. Serves 4 or 5. A good party dish!
Peel and boil potatoes until easily stuck with a fork. Cool. Cut into cubes. Set aside in a bowl. Make white sauce. Season with salt, pepper, green onion and herbs. Add more to taste. Stir sauce over potatoes and mix well. Pour into 9 x 13-inch pan. Bake at 325° for 30 minutes.
Put apple filling in greased 9 x 13-inch pan. Sprinkle dry cake mix over apples. Sprinkle nuts on top. Pour melted butter over all. Bake at 350° for about 50 minutes.
Mix the first 7 ingredients well. Marinate chicken in mixture for 1 hour. Bake at 325° for 15 to 20 minutes.
Drain off water from vegetables. Cook vinegar, sugar and oil. Bring to boil and simmer 5 minutes. Pour over vegetables. Put in refrigerator until ready to serve.
Place sugar, margarine and evaporated milk in heavy saucepan. Bring to boil over medium heat, stirring frequently. Cook to soft ball stage on candy thermometer. Remove from heat and stir in peanut butter chips, Marshmallow Creme and vanilla. Beat until smooth. Pour in buttered 9-inch square or larger pan. Cut in squares when cool.
Line bottom of a 9 x 13-inch pan with cooked chicken. Mix two soups and milk together and pour over meat. Mix together stuffing and melted butter and sprinkle over chicken. Bake for 45 minutes at 350°, covered, then uncover and bake for 15 minutes more.
* Can use 1 cup buttermilk and 1 cup regular milk if desired.
Boil whole chicken and remove meat. Saute 1 large bell pepper and 1 medium onion in oil. In a bowl, combine 1 can cream of mushroom, 1 can cream of chicken and 1 can of milk.
Put all ingredients, except pie crust, into blender for approximately 15 seconds. Pour in frozen pie shell. Sprinkle with cinnamon. Bake at 400° for 10 minutes. Then lower temperature to 350° for 15 to 20 minutes more.
Brown onions in butter 5 minutes. Stir in chillies, tomatoes, salt and pepper. Simmer until most of the liquid is evaporated. Stir in cheese. Stir until melted. Serve with chips for dipping. Can be fixed in crock-pot.
Combine beef, rice, onion, salt and pepper. Steam cabbage whole until leaves pull off easily (only a few leaves will pull off at a time). Place cabbage back over steam until all are removed. Place small leaves in bottom of a 9 x 13-inch pan. Roll 1 to 3 tablespoons of mixture in each leaf. Place seams down in pan. Pour tomato sauce or tomatoes (if using whole tomatoes, add 1/2 cup water) over cabbage rolls. Cover and bake at 350° for 1 hour. Keep check; do not let cook dry. Add water, if necessary.
Saute garlic, onion and bread crumbs in oil for 2 minutes. Mix constantly. Remove from flame. Add clams using about 2/3 liquid. Sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes. Serve with plain crackers.
Mix flour, salt and baking powder in bowl; cut in butter until crumbly. Add 2 eggs and 1 teaspoon vanilla; mix well. Press over bottom of pan and 1 inch up sides of buttered 10 x 16-inch baking pan. Spread preserves over dough. Beat 2 eggs, 1 teaspoon vanilla and remaining 3 ingredients in bowl; spread over the preserves. Bake at 350° for 35 minutes.
Chill all juices and ginger ale. Mix juices and sugar. Add ginger ale just before serving. Ice cubes made of additional pineapple juice or a frozen fruit ring are easy and pretty additions.
Combine everything but chips until well blended. Stir in chips. Pour into well-greased Bundt pan. Bake at 350° for 1 hour.
Combine cream cheese and 1/3 cup sugar in medium size mixer bowl. Mix well and add 1 egg. Mix and set aside.
Combine and cook over medium heat about 15 minutes or until peanuts pop. As soon as peanuts start popping, add 2 teaspoons soda and stir well. Pour immediately in well buttered pan. (Don't pat or level out.)
Grease 2 (8 1/2 x 2 1/2 x 4 1/2-inch) loaf pans. Mix 2 cups flour, sugar, cereal, salt and yeast. Heat water, milk, molasses or honey and 1/4 cup olive oil to 125° to 130°. Stir into flour mixture. Beat on low speed 1 minute, then on medium speed 1 minute. Stir in nuts and remaining flour, one cup at a time.
Cook macaroni as directed; drain well. Combine with cheese, peas, celery and onion. Combine mayo, milk, salt, parsley, sugar and pepper. Stir in vinegar. Add to macaroni. Mix well. Cover; chill thoroughly. Stir gently before serving.
Dissolve yeast in warm water. Add sugar, salt, boiling water and shortening; let cool. Add eggs and flour; mix well. Knead and roll out 1/4 to 1/3-inch thick. Cut into dumpling size. Dip each piece into the melted butter. Distribute in 2 Bundt pans and let rise until double in size. Bake at 350° for 30 or 40 minutes. Dump out and wrap in foil paper. Eat with honey while hot. This recipe may be cut in half if only one loaf is desired.
Brown hamburger and sausage together; drain well. Cut Velveeta cheese into cubes; melt in with meat. Add oregano and garlic salt; cook on low until cheese is melted. Spread on rye bread; place on cookie sheet. Place in broiler for 3 to 5 minutes.
Melt butter with onion in microwave on high for 1 minute. Stir in potatoes. Sprinkle with season salt. Cover and microwave on high for 8-9 minutes. Stirring 2-3 times until tender.
Mix all ingredients together. Put into 2 graham cracker crusts. Freeze. Take out of freezer 15 minutes before serving.
Dissolve jello in 1 cup boiling water; add 2 1/4 cups cold water and drained pineapple. Put in a large, flat pan. Add a layer of sliced bananas, then a layer of small marshmallows. Set until firm.
Put all ingredients in a pan. Bring to a boil. Makes 2 1/2 cups. This is enough to baste 4 to 5 chickens.
Heat oven to 350°. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour and powdered sugar. Using pastry blender or fork, cut in margarine until crumbly. Lightly press mixture in ungreased 13 x 9-inch pan. Bake at 350° for 10 to 12 minutes or until light brown.
Preheat oven to 350°. Cook orzo in boiling, salted water for 8 minutes. Drain, but don't rinse. Cut butter into small chunks. Put orzo and butter into a casserole dish and stir until butter melts. Add remaining ingredients; stir and cover. Bake at 350° for 10 minutes. Stir before serving.
Cook and stir until bubbly. Add carrot strips. Cook over low heat for 5 minutes, stirring occasionally, or until carrots are glazed or heated through.
Mix sugar and cocoa; add salt and milk. Bring to a rolling boil. Boil 3 minutes, then add the oats, peanut butter, margarine and vanilla. Mix real well, then spoon onto wax paper. Let cool. Enjoy!
Cream butter and cream cheese. Blend in egg yolk and vanilla. Add cake mix (dry), 1/3 at a time, mixing well after each addition. Mix the last third by hand. Cover; chill 30 minutes. Roll into 1-inch balls. Bake at 375° for 8 to 10 minutes. Cool slightly before removing from sheet.
Crumble cake in a 9 x 13-inch dish.	Mix Eagle Brand milk, almond extract, pudding and water together. Chill for about 5 minutes. Fold in Cool Whip. Pour over crumbled cake. Chill for several hours. Before serving, top with cherry pie filling.
Melt cocoa and butter in sauce pan. Keep heat low, stirring constantly. Cool slightly. Add eggs, sugar, flour and vanilla. Beat until smooth. Pour into pie pan (no crust). Bake at 350° for 25 - 30 minutes. Serve hot with vanilla ice cream.
Mix in large bowl. Roll in 1-inch balls, then into strips. Twist and shape. Bake at 350° for 20 to 25 minutes. Remove from cookie sheet to cool. Makes 4 dozen.
Whip cream with sugar and vanilla. Crush walnuts in a plastic bag and roll with rolling pin. Add to cream. Add drained fruit. Mix well and chill for 30 minutes before serving.
Saute together ground beef, onions and green pepper. Add mushrooms, soup, noodles and cream cheese. Mix well and put into a large casserole. Sprinkle cheese on top and bake one hour, uncovered, at 350°. Serves 8 to 12.
Cook beans in 1 quart of boiling water until crisp and tender, about 8 minutes. Drain and rinse with cold water to stop cooking. Drain again.
Mix first 6 ingredients together and bring to boil. Let cool until lukewarm. Stir warm water and yeast together. Mix with first mixture and add a small package of all-purpose flour. Stir together and mix well. Cover and let rise in a warm place. Add salt, baking soda and baking powder. Mix well and put in refrigerator until ready to use.
Halve and pit avocados; scoop out meat into large bowl. Add lemon juice. Mash until almost smooth. Stir in remaining ingredients except chips. Bury avocado pit in center; cover with plastic wrap. Chill no longer than 4 hours. Remove pit before serving. Serve with chips.
Melt margarine and gently stir in all ingredients. Bake in 9 x 9-inch pan at 350° for 25 minutes.
Mix meat with salt and pepper; shape into balls. Put oil in Dutch oven and heat. Add meat and onion. Cook until meat is well browned and onion is tender. Drain.
Heat oven to 400°. Place chicken in baking dish. Pour 1/2 cup oil and vinegar dressing over chicken. Bake uncovered 20 minutes. Remove chicken from baking dish. Put 2/3 cup rice, broccoli, carrots and water chestnuts in dish. Fix 1 3/4 cups water and chicken bouillon. Pour over rice and vegetables. Place chicken on top of rice and vegetables and bake 45 minutes.
Brown first four ingredients together in a Dutch oven. Drain off excess grease. Add soup, Ro-Tel and tomatoes, then add shredded cabbage, salt and pepper to taste. Cover and simmer for 45 minutes.
Mix well with wire whisk and fry. Makes 10 to 15 pancakes.
Dissolve yeast in 1/2 of water, sugar and salt. Add half of flour, then add egg, shortening and the rest of the flour. Beat until smooth. Cover with cloth; let rise. Make into rolls and let rise again (2 hours). Makes 4 dozen rolls. Bake for 12 to 15 minutes in a 400° oven.
Brown chicken in small amount of oil. Chop the bell peppers, onion and	garlic	and add to browned chicken. Saute until onions are clear. Add chicken and beef broth. Bring to a boil and add salt,	pepper and red pepper to taste. Cook on medium-high for 30 to 45 minutes. Turn off heat and add flour and water mixture to thicken mixture. Serve over rice. Serves 4.
Mix all ingredients in a bowl. Season to taste. Add a small amount of olive oil or oil from sun-dried tomatoes to season salad.
Line bottom of a 1-quart casserole with 1/2 cup corn chips. Spread chili over the chips. Add corn and onion. Cover with remaining corn chips. Bake at 375° for 20 minutes. Remove cover and sprinkle with cheese. Bake until cheese is melted.
Stir all together; put in shallow pan. Bake until bubbly for about 12 to 15 minutes at 300°. Remove from oven. Stir in 1 box confectioners sugar. Drop by teaspoon on wax paper or foil.
Section grapefruit halves, leaving outside shells intact. Discard the membrane. Reserve the grapefruit shells.
Cook spaghetti and drain. Stir butter into hot spaghetti. Stir in Parmesan and egg. Form into crust in buttered 10-inch pie pan. Cook ground beef and onion until tender; drain off fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through. Spread cottage cheese over crust. Then pour in tomato and beef mixture. Bake uncovered at 350° for 20 minutes. Sprinkle cheese on top and bake 5 minutes more until cheese melts.
Mix everything together, but the Bac*Os, ahead of time. Put the Bac*Os in just before serving.
Mix and bake in greased and floured tube pan for 1 hour at 325°.
Dice apples and add sugar; set aside for an hour. Add raisins to apples. Allow raisins to get plump. Beat eggs. Add oil and vanilla. Pour over apple mixture. In a separate bowl mix together flour, soda and spices and add to mixture. Stir thoroughly. Add nuts and stir again. Pour into a greased tube pan. Bake at 350° for 1 hour.
Preheat oven to 350°. Coat 9 x 5-inch loaf pan with nonstick cooking spray. In bowl, combine first 5 ingredients; set aside. In large bowl, with mixer at medium-high, beat eggs 2 minutes. Add both sugars; beat until well combined. Beat in pumpkin, butter and juice until blended. At low speed, gradually add flour mixture, mixing only until blended.
Cream shortening and sugar thoroughly. Add slightly beaten eggs. Sift flour, measure, then sift together flour, soda, salt and spices. Flour raisins with a small amount of the mixture. Add sifted dry ingredients alternately with milk. Add baby oatmeal. Mix well. Dough will be stiff. Add raisins. Drop by heaping teaspoonful onto greased baking sheets. Bake 10 to 12 minutes or until light brown in 400° oven. Allow to cool slightly before removing from pan. Makes about 40 cookies, 2 1/2-inches in diameter.
Soak beans overnight. Cook lima beans in salted water with cover until done. Mix rest of ingredients and pour beans in covered casserole. Place slice of ham or Canadian bacon on top, if desired. Bake at 300° for 1 1/2 hours. Serves 8.
Combine tomatoes and onions with water and salt in crock or bowl; soak for 3 hours. Drain and rinse thoroughly with cold water. Combine remaining ingredients and boil for 3 minutes. Add tomatoes and onions; bring to a boil and simmer uncovered for 10 minutes. Pack into hot sterilized jars and seal. Makes 2 or 2 1/2 pints.
Have butter and egg at room temperature. Cream butter and sugar. Add egg and beat well. Add flour, one cup at a time. Drop by spoonful on greased cookie sheet. Press flat.
Heat chocolate and 2 tablespoons milk over low heat, stirring until melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture. Beat until smooth. Spoon mixture into crust. Freeze about 4 hours. Garnish with chocolate curls.
Mix sugar and cream cheese with mixer. Mix all other ingredients together and add to sugar and cream mixture. Freeze. Keep frozen until ready to use. Use 9 x 13-inch dish.
Do not preheat oven. Cream together margarine, sugar and eggs. Sift together flour, baking soda and baking powder. Add flour mixture alternately with sour cream and vanilla to sugar mixture, beginning and ending with flour. Mix sugar with cinnamon. In a well-greased and floured pan, place 1/3 batter, cinnamon sugar, 1/3 batter, cinnamon sugar then 1/3 batter. Bake for 50 minutes at 350°. When cool, dust with confectioners sugar or drizzle with thin icing.
Boil cauliflower in salty water until tender. Pour dressing and cheese over it. Bake until melted.
Melt 1/2 stick butter in baking dish. Add hash browns, sour cream, Cheddar cheese, soup and onion. Mix corn flakes and 1/2 stick melted butter together and sprinkle on top. Bake at 350° for 1 hour.