HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook cauliflower in water to barely cover; drain. Place in 9 x 5 x 3-inch loaf pan. Top with cheese. Slice bread horizontally to make 2 slices. Spread 1 side of each with mayonnaise (1 teaspoon each) and the other with the mustard. Place mustard side up. Beat remaining ingredients. Pour over bread. Bake at 400° for 35 to 40 minutes. Remove and place under broiler until brown. Yield: 2 servings.
Put chips and unsweetened chocolate in pan on top of a pan of hot water and melt. Then after removing from heat, add peanut butter. Stir in Rice Krispies. Press into 9 x 12-inch pan (bottom buttered). Then stir up melted chips and spread on top. Cut into squares and refrigerate. When set, cut again. Keep in cool place.
Cook the sliced onions in a bit of butter until just limp and tender. Use them to line a 1 1/2-quart baking dish, over the bottom and up the sides if you can manage it. Add a layer of beef, a layer of carrots, then repeat, seasoning each layer with salt and pepper and a few drops of soy sauce, until all is used. Make up mashed potatoes or use leftovers; spread over meat with a nice swirl, then trickle the cream over. Top with crumbs and melted butter. Bake at 400° until heated through, about 30 minutes. Serves 4.
Wash and pat dry turkey breast. Season lightly with salt. Place in crock-pot with 1 stick of margarine. Turn on low for 10 to 12 hours. Great to do overnight. Very moist.
Crush bananas. Cream with sugars and shortening. Mix in remaining ingredients. Pour into 2 small loaf pans. Bake at 375° for 75 minutes.
Mix the first eight ingredients and pat evenly into 9 x 5-inch glass loaf dish. Brush meat loaf with a mixture of remaining ingredients or brush with catsup or barbecue sauce alone.
Sift together flour, sugar, salt, cocoa and soda. Mix together water, vinegar, oil and vanilla. Stir the two mixtures together. Bake in a greased and floured 9 x 11-inch pan at 350°.
Brown hamburger; drain fat. Add seasoning and water. Mix and simmer for 5 minutes. Heat 1/4 inch of oil in skillet. Fry tortillas for 2 seconds, then turn and fry 2 more seconds. Drain on paper towel. Top tortillas with:
Mix pudding as directed on box, then add Cool Whip. Mix both then place wafers in bowl and slice bananas over wafers. Pour mixture over; repeat until mixture is all used. Place in refrigerator and cool. Makes 8 to 10 servings.
Combine all ingredients except gelatin. Boil to hard ball. Soak gelatin in cold water and add. Remove from heat and cool. Butter hands and pull until firm. Using scissors, cut into bite size pieces.
Combine all ingredients, except ginger ale. Mix thoroughly. Add ginger ale and ice ring just before serving.
Measure the cornstarch and baking soda into a pot. Mix and add 2 1/2 cups of cold water. Place on medium heat. Stir for about 5 minutes until the mixture thickens. Remove from the heat. Cover the pot with a wet paper towel. When cool, knead for about 5 minutes, working on a surface covered with wax paper. Objects must air dry before painting.
Mix the first 5 ingredients in a blender, then pour into a mixing bowl. Add yeast, salt and flour. Beat and add 6 to 7 cups whole wheat flour. Knead 6 minutes. Oil dough and let rise once. Punch down and shape into 4 small loaves. Let rise in oiled pans until doubled in size in a barely warm oven. Turn oven to 375° and bake 10 minutes, then decrease temperature to 350° and bake 35 minutes or until golden brown. Remove from pan and cool on rack. Store in plastic bags when completely cool.
In a large skillet, over medium-high heat, stir-fry chicken in oil for 5 minutes, or until lightly browned. Stir in chili powder, salt and garlic powder. Add onions and green pepper; stir-fry an additional 1 minute, or until vegetables are tender and crisp.
Blend sugar and cinnamon in a bowl; set aside. Grease a 10-inch Bundt or tube pan and dust with 1 tablespoon sugar/cinnamon mixture. Blend cake mix, applesauce and eggs until moistened. Beat as directed on cake mix package. Pour half of the batter into pan. Sprinkle with remaining sugar/cinnamon mixture, then top with remaining batter. Bake at 350° for 35 to 45 minutes or until done. Cool cake in pan, top side up, for 15 minutes before removing.
Prepare and bake brownies according to package directions for cake-like brownies, using a greased 13 x 9-inch baking pan. Cool completely on a wire rack. In a mixing bowl, beat the milk and pudding on low speed for 2 minutes. Fold in whipped topping. Cut the brownies in 1-inch cubes; place half in a 3-quart glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers. Yield: 16 servings.
Cream shortening and sugar. Add eggs, one at a time. Sift flour and soda. Add to creamed mixture alternately with buttermilk, beginning and ending with flour. Add vanilla and blend well. Bake in a tube pan 45 to 55 minutes at 350°.
Melt butter in a large saucepan. Remove from heat. Add sugars and Pet milk. Blend well. Add eggs and beat well. Stir in dry ingredients and lemon rind. Mix thoroughly. Pour into a 15 x 10 x 1-inch jelly roll pan, well-greased and floured. Bake at 350° for 30 to 35 minutes. Cool and spread with the following.
Sprinkle sweetener over mashed bananas and stir until dissolved. Beat eggs well and beat into bananas. Sift dry ingredients. Add nuts and blend thoroughly into banana mixture until just mixed. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 25 minutes. Lower heat to 300° and bake another 35 minutes or until done.
Melt chocolate and butter together in a pan over hot water; cool. Beat the eggs with salt and vanilla. Continue to beat and slowly add the sugar. Stir the chocolate into eggs and fold in the sifted flour and chopped nuts. Spread in a buttered 8-inch pan and bake in an oven preheated to 350° for 25 to 30 minutes.
Mix sugar, shortening, egg yolks and salt and add buttermilk with soda. Add flour and vanilla. Beat egg whites stiff, but not dry. Fold into batter. Bake 1 hour and 35 minutes at 375°.
Cream butter and sugar. Add eggs one at a time, beating until light and fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder together. Add to creamed mixture and beat. Dredge blueberries in remaining flour and fold into batter. Pour into a tube pan that has been greased with butter and sprinkled with sugar. Bake at 325° for 1 hour and 15 minutes. (Test after 1 hour.)
Saute pork with onion until browned and cooked through. Add green onion, garlic, soy sauce and sesame oil. Cook on medium low for 2 minutes or until onions are tender. Warm tortillas at 300° for a few minutes. Spread 1 tablespoon hoisin sauce on each tortilla. Divide pork mixture in center of each. Roll up each tortilla so meat mixture is enclosed tightly. Garnish with sliced peppers and serve with fried rice.
Pound chicken into cutlets about 1/4-inch thick. Sprinkle with salt. Place 1 tablespoon green onion, 1 tablespoon parsley and 1 tablespoon butter on cutlet and roll up the meat, enclosing the mixture by tucking in the sides. Roll each roll in flour, then eggs and then bread crumbs. Brush with melted butter and place on foil lined baking sheet. Bake at 400° for 20 to 25 minutes.
Pour peaches, sugar and flour in pan. Cook until thick. Put unbaked crust in a casserole dish or large ovenproof bowl. Pour peaches in the crust and fold the crust over the top. Put butter and sugar on top. Cook until brown.
In a large pot, heat oil and saute the bacon and garlic for 2 to 4 minutes. Add the greens and lemon juice. Cook until the greens are limp, about 5 to 10 minutes. Season with salt to taste. Preparation time is 10 minutes. Yields 6 servings.
Blend soup and milk. Add cooked noodles, tuna, green pepper and cheese; stir in the onion and salt. Add pepper to season the full mixture. Spoon mixture into a buttered 1 1/2-quart casserole. Bake in oven for 35 to 40 minutes at 350°, or until hot and bubbly. Serves 4. Each serving contains 323 calories.
Saute onions in butter. Add cubed cream cheese to hot drained spinach. Add sauteed onion. Season with salt and pepper. Put in casserole. Top with stuffing mix (dry).
Combine flour, pecans and margarine. Press into sheet cake pan with fingers. Bake at 375° for 12 minutes. Cool. Cream powdered sugar, cream cheese and 1/2 container Cool Whip and vanilla. Beat well. Spread over cooled crust. Prepare pudding mix with milk. Spread over cheese layer. Top with remaining Cool Whip; sprinkle with chopped pecans.
Slowly add to eggs, sugar and other ingredients. Mix well. Bake at 325° for 40 to 45 minutes. Sprinkle top with nutmeg.
Brown chicken in hot salad oil, then remove. Add onions and cook over low heat until golden, but not brown. Drain off excess oil. Add remaining ingredients. Add chicken and simmer, covered, for 15 minutes. Uncover and cook, turning chicken in sauce occasionally, until chicken is tender and sauce is thick (consistency of catsup), about 45 minutes to 1 hour. Skim off excess fat and remove bay leaves before serving. Makes 4 to 6 servings.
Mix peanut butter, sugar, vanilla flavoring and egg well. Drop by spoonfuls or roll into balls and put on a lightly greased cookie sheet. Bake in a 325 degree preheated oven for 14 minutes. Immediately place Hershey's kiss on top of each baked cookie. Let cool for 5 minutes.
Put sliced bananas, strawberries and drained pineapple into bowl. Mix in 1/2 of Cool Whip (set aside). Cut off top layer of angel food cake, keeping intact. With a knife, dig a "dredge" in remaining cake and fill with fruit mixture. Put top back on cake and spread remaining Cool Whip on cake and refrigerate 1 hour.
Sift together flour, sugar, baking soda and salt. Beat in oil and eggs, one at a time. Stir in carrots and cinnamon. Bake at 350° for 30 to 40 minutes.
Mix tomato puree, beaten egg, bread crumbs, salt and pepper. Add meat; mix all together. Pour a little dressing into frying pan and put in patties. Cover and reduce heat. Cook for 10 minutes. Serves 4 to 6.
Put in blender; mix until smooth. Makes 1 1/4 cups. Same as 1 can of Eagle Brand milk.
Make Jell-O with hot water and Coke. When slightly thick, add remaining ingredients. Pour in bowl and refrigerate.
Cream together butter and sugar. Add eggs, one at a time, beating after each addition. Dissolve baking soda in buttermilk and add to creamed mixture. Place flour in a large bowl; add dates, candy and nuts. Stir to coat each piece, then add flour mixture and coconut to creamed mixture. Bake in 10-inch tube pan 2 1/2 hours at 250°.
Cream the first 4 ingredients; bring to a boil. Boil for 5 minutes. Meanwhile, separate the ladyfingers. Separate the eggs. Take chocolate mixture off stove; allow to cool. When cool, add the 4 egg yolks, granulated sugar and vanilla. Beat the 4 egg whites until stiff; fold into the chocolate mixture. In a 2-quart casserole, add about 1/4 to 1/2 cup of the sauce. Add a single row of ladyfingers and repeat to the top, ending with sauce. Chill at least 8 hours. Spoon out into sauce dishes; top with whipped cream.
Mix all ingredients well and pour into a greased 9 x 16-inch baking dish. Bake 40 to 50 minutes in 350° oven.
Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and butter in 1-quart bowl on High for 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic Ziploc bag; add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Preheat oven to 350°. Generously grease a 2 quart baking dish. Bring the stock to a boil in a saucepan and slowly stir in grits. Add salt, return to a boil and simmer for 5 minutes. Remove from heat, cover and let stand. Meanwhile, beat the egg yolks until light yellow. Whisk the egg whites until stiff peaks form. Combine yolks with grits, then fold in whites. Pour in baking dish and bake for 20 to 25 minutes, until puffy and light golden. Serve immediately.
Mix the 3 ingredients together. Put 1/2 of dough between 2 sheets of waxed paper. Roll out to fit pie pan. Makes 2 crusts.
Combine cooked rice and cooked hamburger together. Mix with remaining ingredients. Place in casserole dish and microwave 10 to 12 minutes. Top with 1 cup grated Cheddar cheese and let stand 5 minutes. Add 1 cup crushed taco chips over top and serve.
Sift together flour, baking powder and salt. Blend egg and milk. Add flour mixture. Beat only until smooth. Heat oil in electric skillet to 380°. Dip onion rings in batter. Deep fry until lightly browned. Drain on paper towels. Add salt to taste. Serve hot. Serves 4.
In a large microwave safe bowl, toss chocolate and oil. Microwave, uncovered at 50 per cent power for 1 1/2 to 2 minutes, or until chocolate is melted, stirring once. Stir in marshmallows and graham crackers. Spoon into paper lined muffin cups, about 1/3 cup each. Refrigerate 1 hour or until firm. Yield: 1 dozen.
Put in saucepan egg (beaten), lemon juice and 1 tablespoon sugar. Stir over low heat until it becomes a thin custard. Take off heat and stir in butter. Let stand while whipping cream. Beat in sugar and vanilla. Continue beating until it's a whipped consistency. Fold in custard, then marshmallows and fruit. Cover and refrigerate overnight or at least 12 hours. Fifteen minutes before serving, cut bananas up and stir well. Let stand; serve.
Cream sugar with butter. Add tomato soup, applesauce or rhubarb. Add remaining ingredients.
Prepare Creamettes according to package directions. Drain. Set aside. Gently toss all other ingredients with macaroni. Cover and chill well. Serves 6 to 8.
Combine breadcrumbs, tuna, carrots, milk, egg, celery, onion, salt and pepper. Mix well. Divide mixture into 6 equal portions, shaping each into a cone. Place on baking sheet covered with cooking spray and bake at 400° for 20 minutes. Serve with Parsley Sauce.
Mix pie filling and pineapple together. Add Eagle Brand milk and Cool Whip. Let set overnight.
Put peas, milk and salt on to heat. Roll out can of biscuits and cut into strips; drop into pot of peas. Sprinkle with black pepper. Cook until done.
Bake cake according to instructions on box. When done, poke holes all over top of cake. Pour condensed milk over cake and refrigerate overnight. Top with caramel ice cream sauce, Cool Whip and crushed candy bars.
Rinse and drain the beans. Add the green pepper and onion. Mix together and add dressing.
Mix dry ingredients in large bowl; add vinegar, oil, water and vanilla. Bake 25 to 30 minutes at 350° in a large sheet cake pan. Frost with your favorite powdered sugar frosting. Don't overbake!
Mix all; pour into 2 greased cake pans. Bake 20 minutes at 450°.
Mix together all dry ingredients and add last three ingredients; put in large pan and bake at 375° until golden brown. Stir 1 or 2 times.
Combine all ingredients to form a stiff dough. Roll into balls the size of a walnut; roll in sugar and place on greased cookie sheet about 2 inches apart. Bake at 350° until dry and somewhat firm to the touch, 10 to 12 minutes.
Place 1/3 of the salad greens in a bowl; dot with 1/3 of mayonnaise. Top with 1/3 of the onion slices. Sprinkle with sugar (about 1 teaspoon!). Dash with salt and pepper. Add 1/3 of the peas and cheese. Repeat layers, seasoning each. Do not toss. Cover and chill at least 2 hours. Just before serving, crumble bacon over top and toss.
Partially fry bacon and onions; cook until soft and yellow. Add flour and blend. Add peas and cream. Cook until thick, stirring occasionally. Cook mushrooms in butter 5 minutes. Add to peas and season. (If canned mushrooms are used, do not cook them.) Serves 6.
Mix cheese, sour cream and milk and add dried beef, garlic, onion and green pepper. Heat in crock-pot. Serve warm with assorted fresh vegetables.
Heat oven to 350°. In 10-inch skillet melt butter; add onion and celery. Cook over medium heat, stirring occasionally, until crisply tender, 4 to 5 minutes. Reduce heat to low; add broccoli. Cover; continue cooking until broccoli is broken up, 10 to 15 minutes. Stir in all remaining ingredients. Pour into greased 1 1/2-quart casserole. Bake for 30 to 40 minutes or until heated through. Makes 6 servings.
Dissolve yeast in one cup of lukewarm water. Add 1 teaspoon sugar and let stand until foamy. Beat eggs. Add to the yeast mixture. Then add shortening, melted and cooled. Combine, then add 1 cup hot water, salt and sugar. Stir in 6 cups flour. Grease the top and cover with a tea towel. Chill overnight. Knead, adding small amount of flour, to make an elastic dough. Shape into rolls and place on a greased sheet. Let rise for 2 hours or until doubled in size. Bake at 400° for about 12 minutes or until cooked through and golden brown.
Blend lemon juice with condensed milk. Drain pineapple and blend all ingredients (except crusts). Put in pie shells and cool. Serves 6 to 8.
Mix pudding with milk according to package directions. Set side. Cut cake into 1 to 2-inch cubes. Set aside. In a large glass punch bowl, layer the cake, pudding and fruit ending with pudding. Garnish with fresh fruit. Chill 30 minutes and serve.
Combine all ingredients and place in greased casserole. Bake at 350° for 30 minutes.
Sift together flour, soda and salt in mixer bowl. On medium speed, beat margarine and Crisco for 30 seconds. Add sugar and beat until fluffy. Add eggs and vanilla. Beat well and add dry ingredients, beating until well combined. Stir in chocolate chips.
Cream sugars and butter. Add eggs. Mix well. Add peanut butter, soda, salt and vanilla. Stir in flour and oats. Grease 2 (9 x 13 x 2-inch) pans. Spread dough evenly and bake at 350° for 20 to 25 minutes.
Mix together diced fruit, apricots, cherries and nuts with 1/2 cup flour. Cream butter and sugar well. Beat in eggs, one at a time. Stir in lemon juice; add dry ingredients, blending well. Pour into loaf pans lined with wax paper (9 x 5 x 3-inches).	Bake at 250°	for 1 1/2 hours or until lightly browned. This freezes really well and can be sliced and toasted any time.
Mix all ingredients. Bottle and store in refrigerator. Makes 4-1/2 to 5 cups of sauce.
Devein and shell shrimp. Pat dry. Heat oil in large skillet. Add shrimp and cook 3 minutes over medium heat, stirring frequently. Sprinkle with salt and pepper. Add butter, garlic, sherry and parsley. Cook 4 minutes longer, stirring constantly. (May add a bottle of clam juice if more broth is desired.) Serve with rice or crusty Italian bread to soak up broth. Serves 4 to 6.
Mix cracker crumbs and 1 stick butter. Spread and press into a 9 x 13-inch pan. Chill until ready to use. Melt 2 sticks butter. Add confectioners sugar, salt and egg. Beat 15 to 20 minutes, scraping sides. Do not underbeat. Spread over chilled crumbs. Slice bananas and mix with Fruit Fresh or lemon juice to prevent browning. Bananas should be coated. Layer sliced bananas over sugar mixture. Sprinkle pineapple tidbits over bananas. Spread with Cool Whip. Sprinkle with pecans. Place a cherry at center of each square piece to be sliced. Drizzle with chocolate sauce or serve separately.
Mix syrup, sugar, water and salt in saucepan. Cook, stirring until sugar is dissolved (medium to medium-high heat). Continue cooking on medium heat, without stirring, until small amount of mixture forms a firm ball when dropped in cup of cold water. Pour half of the syrup mixture over the beaten egg whites, beating constantly. (Use candy speed on mixer.) Cook remainder of syrup on medium until small amount dropped in cold water forms a hard thread. Slowly add remaining syrup to first mixture, stirring constantly, until mixture holds shape. Add vanilla and nuts. Drop by spoonful onto wax paper or spread on a large buttered plate or pan (9 x 9 x 2-inch). Let cool to set up. When firm, cut into squares.
Brown and drain ground beef. Place in large casserole dish. Top with 2 cans mild enchilada sauce. Top with layer of tortilla chips. Top chips with the soup.
Cook hen in 2-quarts of water or enough to cover. Bring to a boil and cook covered on lower heat until tender, approximately 3 to 3 1/2 hours. Remove from water and let cool. Take chicken off bones and cut up in small pieces.
Put corn in casserole; spread with crackers and cheese; dot with butter. Pour milk, egg and salt over corn mixture. Bake 45 minutes at 325°.
Clean mushrooms and remove stems. Mix together the crab, cream cheese and croutons until blended. Mound mixture into mushroom caps. Sprinkle tops generously with Parmesan cheese. Sprinkle lightly with paprika. Broil until piping hot and delicately browned.
Brown hamburger and onion together. At the same time, cook noodles according to package direction. When hamburger is done, drain off grease. Add soup and add drained, cooked noodles. Simmer 10 minutes. Add sour cream. Stir in thoroughly and serve.
Mix well and let stand about 1/2 hour before serving to set flavor. Can be served plain or on lettuce leaf.
Combine crushed flakes, cinnamon, sugar substitute, salt, vanilla and melted margarine. Place blueberries at bottom of baking dish and cover with corn flake mixture. Bake at 350° for 20 minutes. Serve with diabetic whipped topping.
Spread cookie dough on lightly greased pizza pan. Bake using package directions. Cream sugar, cream cheese and vanilla in bowl until light and fluffy. Spread over cooled crust. Arrange fruit on filling just before serving. May add any other favorite fruit such as strawberries, kiwi fruit or bananas. Yield: 8 servings.
Butter pan. Spread the crushed pineapple, then cherry pie filling, then yellow cake mix, then oleo; top with chopped nuts. Bake at 350° for 55 minutes.
Use pigs feet (as needed). Cook all together slowly, until sauce starts to thicken enough to take and brush over pigs feet on grill or in oven at 350°. Cook until they become crisp and brown. Keep putting sauce on pigs feet.
Mix together and chill. The longer chilled, the better. Serve with favorite crackers.
Place egg white, sugar, cream of tartar and vanilla in a deep bowl. Mix well. Add boiling water. Beat, until stiff peaks form, with an electric mixer. Will frost 8-inch layer cake. Sprinkle with coconut.
Combine ingredients in a small buttered casserole dish. Bake at 300° for 30 minutes. Serve with assorted raw vegetables, crackers and chips.
Unfold pie crust and roll into it is thin. Cut rounds from it to fit mini tart pan shells. Press into mini pan. Fill each crust with 1 teaspoon of goat cheese, Feta cheese or Bleu cheese and basil, rosemary or dill. Beat egg with half and half and salt. Spoon this mixture over the cheese in the tart shells. Bake at 375° until puffed, about 25 minutes. These are really simple and good. Makes about 2 dozen tarts.
Put peanut oil in your outdoor cooker and heat to 350°. Wash and clean out turkey. Season with salt and pepper. Submerge turkey in oil; cook for 3 minutes per pound. Remove turkey, drain, let cool for 30 minutes, carve and enjoy.
Beat cheese until fluffy; add and blend in sugar and salt. Mold in 1-inch balls and roll in tinted coconut. Chill or freeze. To tint coconut, sprinkle 2 tablespoons Jell-O (any flavor) over dry coconut in a jar or plastic bag. Shake until color is even.
Cream margarine and shortening until smooth. Beat in sugar, eggs and vanilla. Mix until well blended. Gradually add flour, salt and soda. When well blended, fold in chocolate chips. Drop onto ungreased baking sheet. Bake at 350° for 8 to 10 minutes.
Combine butter, sugar and vanilla; cream until light and fluffy. Sift together flour and cinnamon; add to the creamed mixture, mixing well. Stir in cornflakes and pecans. Shape dough into small balls and place on a lightly greased cookie sheet. Bake at 350° for 20 to 25 minutes. Cool slightly and remove from pan. Sprinkle with powdered sugar while warm. Makes 4 dozen.
Brown lamb in butter, then add green beans, onion, celery, green pepper. Cover and steam until tender, about 45 minutes. Add tomato puree, water, salt, pepper and cook 15 minutes longer or until done. Serve over rice. Serves 4.