HumbleIntelligence/food-ner-1-Million huggingface dataset:
Break cauliflower into flowerets. Boil in chicken broth until tender. Remove from broth; mash with fork. Save broth. Melt butter or margarine. Saute celery and onion. Add flour; mix well. Add reserved chicken broth, a little at a time, stirring to keep smooth. Simmer about 5 minutes. Add the cauliflower and half and half; heat thoroughly. Do not boil. Freezes well. Serves 5 to 6.
Grease 8 x 8 x 2-inch baking pan. In a large skillet, mix together chocolate, sugar, milk, margarine, corn syrup and vanilla. Heat over medium heat, stirring occasionally, until mixture comes to a full rolling boil. Boil 1 minute. Remove from heat. Cool 5 minutes. Beat until mixture loses its gloss. Pour into prepared pan. Cut into squares. Makes 36 squares.
Spread bread cubes in bottom of a 9 x 13-inch pan. Sprinkle with cheese and meat. Combine eggs, milk and salt. Beat well. Pour evenly over mixture. Cover and refrigerate overnight. Bake for 1 hour at 325°.
Sift dry ingredients except bread crumbs. Add seasonings. Blend oil and milk; lightly stir in dry ingredients. Combine butter and crumbs. Drop dumplings into crumb mixture. Drop dumplings on top of casserole. Bake at 425° for 20 to 25 minutes. Heat remaining soup and sour cream. Serve with casserole. Yields 8 servings.
Boil 2 cups water. Add both flavors of bouillon cubes; completely melt in the water. Add the onions and allow to simmer for approximately 2 minutes.
Put sugar and flour in saucepan; mix until free of lumps. Add pineapple. Cook over medium heat until thickened and clear. Cool. Pour into pie crust; top with miniature marshmallows or use large marshmallows, cut into quarters. Bake at 350° until marshmallows are golden.
Chop and saute onion and set aside. Heat oil in large skillet. Add flour and blend well. Add broth and enchilada sauce. Stir until thickened. Add sauteed onion. Cut up tortillas into 1-inch pieces. Put 1/4 cup sauce in bottom of greased 2-quart casserole. Layer tortilla pieces, chicken, cheese and enough sauce to cover. Continue layers until casserole is full. End with sauce. Sprinkle some cheese on top. Bake, uncovered, at 325° for about 1 hour.
Heat oven to 350°. Sift together the flour, sugar, baking powder, salt, soda and cinnamon. Add walnuts. Beat egg, add cranberry sauce and butter. Add dry ingredients and stir until just blended. Pour into greased 9 x 5 x 3-inch loaf pan. Bake 45 minutes. Cool on rack.
Heat first six ingredients to a boil in large saucepan. Mix minute oatmeal, salt and coconut into ingredients. Drop by teaspoonful onto waxed paper until set. Store in refrigerator.
Preheat oven to 375°. Place quartered chicken into baking dish. Combine all other ingredients in saucepan; bring to a boil. Pour sauce over chicken. Bake at 375° for about 1 hour or until tender. Yield: 4 servings, 125 calories per serving.
Mix sugar and pineapple until sugar is dissolved. Pour over hot cake. Let cool. Pour pudding on cake. Let set until firm. Spread Cool Whip on top of cake. Sprinkle pecans and coconut on top.
Mix flour and warm water with spoon until it forms a ball and leaves side of bowl. Pinch off about 1 tablespoon and pat into circles as flat as you can. Poke a hole in the center to make sure it cooks through. Melt shortening for deep drying. Deep fry until golden brown. It will puff up while cooking. Makes about 2 dozen.
Tenderize chicken breasts. Pound until flat. Pan-fry quickly on each side, only until turns white. Roll into slice of ham and secure with a toothpick. Place in shallow baking dish. Season with garlic, salt and pepper. Spoon mushroom soup (undiluted) on top and spread. Sprinkle paprika on top. Bake 1/2 hour at 325°. Serve over rice.
Mix the ingredients together and pour into casserole dish. Bake at 350° for 40 to 45 minutes or until toothpick inserted comes out clean. This can also be called Spoon Corn Bread Pudding.
Mix first 4 ingredients thoroughly. Mix in flour and cinnamon. Gently stir in remaining ingredients and pour into oblong baking dish and bake at 350° for 45 minutes. When cool, frost with Banana Frosting.
Press hamburger tightly in greased dish. Sprinkle on dry onion soup, then spread mushroom soup over that. Put frozen Tater Tots on top and cook in a 350° oven until brown.
Cook macaroni shells; drain well. Combine water, lemon juice and bay leaf in skillet; bring to boiling. Place frozen block of fillets in skillet. Cover. Simmer about 10 minutes or until fish just flakes; drain. Flake slightly with a fork. Cool. Combine macaroni, fish, mixed vegetables, celery and onion in a large bowl. Mix Italian style dressing with lemon juice and pepper; add to macaroni mixture. Toss salad lightly. Cover; refrigerate 3 hours or until well chilled. At serving time, add mayonnaise to mixture; toss lightly. Line a serving platter with salad greens; mound salad in center. Garnish with sliced cucumber.
Warm milk, sugar, margarine and salt to 120°. Add warm milk mixture to flour and yeast; beat for 3 minutes, using a spoon. Stir in as much	flour as you can of the remaining flour. Knead 3 to 5 minutes. Shape into a ball; grease bowl lightly and turn dough once. Cover and let rise 1 1/2 hours (double in size). Divide in half and roll each half in 12 x 8-inch shape.
Melt cheese mixed with tomatoes and peppers over low heat. Serve in fondue pot to keep hot. Great with Doritos.
Make a white sauce by melting butter and mixing in flour. Gradually add chicken broth, mixing often to prevent lumps. After the sauce thickens, add the chicken, salt and basil. Set aside.
If using fresh veggies, clean and cut, then boil the vegetables until desired tenderness. In a separate saucepan, mix and melt the soup, sour cream, butter and cheese. Combine the cooked veggies, melted mixture and 3/4 can of the French fried onions and mix. Pour this into a buttered 1-quart casserole dish and bake at 350° for 30 minutes. Top with more shredded Cheddar and the rest of the can of French fried onions and bake for 5 minutes.
Brown steak in margarine. Pour beef broth over meat. Add all ingredients to meat/broth mixture. Cook until tender-crisp. Thicken broth with cornstarch. Serve over hot cooked rice.
Combine coconut, sugar, flour and salt in mixing bowl. Stir in egg whites and almond extract. Stir in nuts; mix well. Drop from teaspoon onto lightly greased baking sheet. Garnish with candied cherry halves, if desired. Bake at 325° for 20 to 25 minutes or until edges are golden brown. Remove from baking sheet immediately. Makes 2 1/2 dozen.
Combine cherries, pineapple, sugar and flour in small saucepan and cook until it thickens, stirring constantly. Add jello, red food coloring and vanilla and let cool. Add pecans and bananas. Pour in pie crusts and chill overnight. Top with Cool Whip and serve.
Butter casserole dish (13 x 9-inch). Mix sour cream, salad dressing and onion. Place broccoli in dish. Cover with prepared mixture, then chestnuts and cheese. Cover with cracker crumbs and drizzle with a little melted butter. Bake in 350° oven for about 20 to 25 minutes.
Melt butter. Combine bread crumbs, Parmesan, basil, oregano, garlic salt and salt. Dip breasts in butter, then crumb mixture. Place in ungreased 10-inch nonstick pan. Bake at 375° for 50 to 60 minutes or until tender.
Melt butter in a saucepan. Add marshmallows and melt slowly until syrupy. Add Rice Krispies and mix well. While warm, shape into small balls and roll in coconut flakes or candies.
Brown meat in large frying pan; add kidney beans and salt. Simmer 10 minutes. Toss remaining ingredients (crush chips). Pour meat mixture over salad. Better if served warm.
Mix sugar, oil, vinegar, tomato soup, mustard and celery seed. Heat to dissolve. Cool slightly. Pour over vegetables and chill.
Combine mayonnaise, Karo, lemon juice and salt. Toss with about a quart of cabbage and mixed vegetables. This is a vague recipe but is very easy coleslaw and tasty. Adding red cabbage make a unique coleslaw in terms of color.
Mix sugar and Crisco until creamy, then add molasses and eggs. Mix soda with buttermilk, then add flour and spices. Pour into 9 x 13-inch greased and floured pan. Bake at 325° for 25 minutes. Cool and serve.
Mix together flour, soda and sugar. Add buttermilk, oil and egg. Mix well. Add water a little at a time, stirring until right consistency, slightly lumpy. Spoon or ladle batter onto preheated, oiled griddle. Cook on one side until brown and batter begins to bubble. Turn and brown on other side. Serves 4.
Mix all together. Pack down in 2 loaf pans real hard. Line pans with waxed paper. Place in	refrigerator 2 or 3 days. Slice and serve.
In a large pan, mix the first 4 ingredients and boil for 1 minute after bringing to a rolling boil. Remove from heat, then immediately add oatmeal, vanilla and salt. Drop by teaspoons onto wax paper. Cool.
Mix ingredients well for 10 minutes. Roll out on floured board and cut into 2 1/2 x 5-inch pieces. Fill center of each piece with one of the following fillings. Pinch edges well. Drop into pot of salted boiling water and cook until Pirogi rises to the top of pot. Cook for 6 more minutes. Drain, strain in cold water. Butter them or serve plain.
Blend all ingredients in the blender or in food processor. (I recommend the food processor instead of the blender.) Keep some in the refrigerator and the rest you can freeze. This can be used or put in your beans, stews, soups, rice or anything you want to add a Spanish flavor to.
Boil chicken in pot add just enough water to cover. When chicken is done take out and cut into small pieces. Add noodles and bouillon cubes to 1/2 of broth. When noodles soften add soup and chicken pieces to mixture, cook thoroughly. If mixtures starts to get too dry add more broth. The finished product should be like spaghetti.
Mix ingredients; put into greased loaf pan. Bake at 350° for 1 hour or until done.
Spread cream cheese over tortillas or ham lunch meat. Sprinkle with garlic salt and onions. Roll and cut into bite size pieces. Pierce with toothpick. Use picante sauce as dip.
Place margarine in custard cup. Microwave on High for 30 to 45 seconds until melted. Stir in garlic powder and parsley flakes.
Cook broccoli and cut up in small pieces. In uncovered casserole, combine broccoli and rest of ingredients. Bake at 350° for 1/2 hour or until bubbly.
Drain artichokes, reserving liquid; quarter artichokes. Set aside. Combine reserved liquid, lemon juice and next 4 ingredients; stir well. Add artichokes. Cover and chill 8 hours, stirring occasionally. To serve, drain artichokes and place on bed of lettuce leaves, if desired. Yields 40 appetizers or can use as a salad.
Mix everything in a bowl except nuts. Beat 3 or 4 minutes. Add nuts. Bake at 350° for 1 hour in an ungreased tube pan.
Prepare cake mix per directions on the box. Melt caramels, butter and milk over low heat until melted and smooth. Heat oven to 350°. Liberally grease a 9 x 12-inch cake pan, preferably glass. Pour 1/2 cake batter into the pan and bake for 15 minutes. Pour caramel mixture over the top and bake for 10 minutes. Sprinkle pecans and chocolate chips evenly over the top; add rest of batter and bake for 20 minutes or until pick comes out clean of cake batter (you will see some melted chocolate and caramel so watch the cake carefully).
Pack pickles in jars. Add Alum, dill seed and if wanted garlic powder to each jar. Boil water, vinegar, and salt. Pour into jars over pickles. Boil lids in water and seal.
Beat whole eggs in electric mixer or with rotary beater until very frothy and lemon-colored. Add other ingredients in order. Pour into two well buttered baking pans, about 8 x 12-inches. Bake in 325° oven for about 45 minutes or until crusty and brown. To serve, scoop up with pancake turner (keeping crusty part on top); pile on large plate and cover with whipped cream and a sprinkling of the chopped nuts, or make 16 individual servings.
Preheat oven to 350°. Grease or spray 12 x 8-inch baking dish (2-quart). Rinse vegetables with warm water. Set aside. In large saucepan, melt margarine. Saute onion until tender. Blend in flour, pepper and mustard. Stir until smooth. Gradually add milk and cooking wine; heat until thickened and bubbly, stirring constantly. Remove pan from heat. Gently stir in eggs, cheese and vegetables. Pour into baking dish; sprinkle with almonds. Bake at 350° for 25 to 30 minutes. Makes 10 to 12 servings.
Tear lettuce into small bite size pieces. Place in large salad bowl. Arrange celery, eggs, peas, pepper, onion and meat in layers. Mix mayonnaise and sugar. Spread over top of lettuce mixture, spreading to edge of bowl. Sprinkle cheese on top. Better if it stands in fridge overnight. When you serve, reach to bottom to get some of each layer.
Preheat oven to 350°. Crumble bread and add oatmeal, milk and tomato sauce; let set. In a separate large mixing bowl, combine ground beef, eggs and onion. Mix by hand. Add mixture from other bowl, along with A.1. sauce and salt. Mix well by hand. Empty into a loaf pan. Bake at 350° for 50 minutes. Take out of oven and coat with ketchup. Cut into squares and serve.
Wash cucumbers and cover with boiling water. Let stand 24 hours and drain. Repeat each day for 4 days, using fresh water each time.	On 5th day cut cucumbers in 1/4 inch rings. Combine vinegar, sugar, salt and spices. Bring liquid to boil and pour over sliced cucumbers. Let stand 24 hours. Drain syrup and bring to a	boil. Pour over cucumbers. Repeat on sixth day. On the last day; drain off syrup and bring to boiling point. Pack into hot jars and seal. These are very crisp and delicious pickles.
Prepare squash. Steam sliced squash for 10 minutes on medium heat; drain. Mix squash, diced onion, sugar, salt and eggs. Add crushed cracker crumbs and margarine; stir well.
Season hamburger and saute in 1 tablespoon butter or margarine.	Set aside. In	large Dutch oven or kettle, brown bacon. Add onion, diced green pepper and celery and cook until tender. Drain the hamburger. Add hamburger and rest of the ingredients to the Dutch oven and cook slowly at least 2 hours, but can be cooked longer. Serves 8.
Cook the macaroni. Put mayonnaise in a large bowl. Cut celery, onion and bell pepper into thin slices. Add to mayonnaise. Add cooked macaroni. Mix with a spoon. Sprinkle cheese in and mix a little at a time, it may clump together. Serves 10 to 15 people.
Measure flour after sifting. Dissolve yeast in 1/4 cup warm water. Mix dry ingredients with pastry blender. Add yeast and stir well. Add buttermilk. Place in greased bowl. Cover and refrigerate for several hours. Roll out biscuits. Place on greased pan. Bake 10 to 12 minutes at 450°.
By hand, work dry ingredients as for pie crust. Flour board well and roll out. Cut rounds with water glass. Use flour as necessary. Add 1 teaspoon preserves. Fold over. Seal edges with water. Bake in 350° oven 25 minutes.
Prepare cake mix as directed. Bake in a 13 x 9-inch sheet cake pan. After baking, prick cake with fork while cake is still warm. Pour undrained pineapple over hot cake. Blend pudding with milk and beat in cream cheese, a small amount at a time. Spread over pineapple. Cover with whipped topping. Garnish with chopped nuts or coconut or both. Refrigerate until ready to serve. The longer the cake is refrigerated the better the flavor.
Place corn and jalapeno peppers in casserole dish. In saucepan, melt cream cheese with milk and margarine. Pour cheese mixture over corn and bake, uncovered, at 350° for 20 minutes.
Brown beef on all sides in oil. Add wine and water to meat. Cover and simmer 2 1/2 to 3 hours, until meat is fork-tender. Meanwhile, mix together remaining ingredients, except the butter. Set aside.
Mix well and pat in a pan, bake at 350 degrees for 12 to 15 minutes.
Boil chicken and take off skin. Layer a greased casserole dish with sliced onions. Combine soup, drained peas, drained corn, pinched-up chicken and pinched-up bread and mix well. Put on top of onions and bake at 350° until done. Very good. Low in calories and fat.
Cook chicken until tender (any method). Cool and tear into bite-size pieces. Combine next 3 ingredients in bowl. In each flour tortilla, place 3 tablespoons tomato mixture, about 1/4 cup chicken, 3 tablespoons Ricotta cheese, sprinkle of Monterey Jack cheese and sprinkle of Cheddar cheese. Fold tortilla over and place seam down in 9 x 13-inch dish. Pour remaining tomato mixture over all the enchiladas and sprinkle more of both cheeses on top. Bake at 350° for 20 minutes until bubbly.
Rinse chicken and dry thoroughly. Mix all ingredients and dip chicken in batter. Heat oil (3 to 4-inches) to 375° in pan. Fry until golden brown.
Mix mayo, vegetable soup mix and sour cream. Refrigerate overnight. Preheat oven to 375°. Place spinach in bowl. Chop water chestnuts finely. Add to spinach in bowl. Add sour cream mixture and shredded cheese to spinach. Mix well. Spread on bread slices and bake 10 to 12 minutes.
Mix the cream cheese and French onion dip until spreadable. Spread on large round dish. Pour the taco sauce over cream cheese mixture. Add lettuce, tomatoes and Mozzarella cheese. Dip up with tortilla chips or corn chips. (Great for parties or any large gatherings.)
Cut meat into serving size pieces. Combine flour, salt and pepper; pound into meat. Brown in hot oil. Add tomato sauce and onion. Cover and simmer until meat is tender.
Combine milk and hot water. Mix eggs and vanilla; add to milk mixture and pour over bread. (I used leftover biscuits.) Lightly butter or spray with nonstick spray a 1 1/2 or 2-quart baking dish. Pour mixture into dish and place dish in a pan of hot water. Bake at 350° for about 35 to 40 minutes.
Drain all vegetables. Combine other ingredients and pour over vegetables. Refrigerate for 24 hours.
Grease a 9 x 13 pan. Cube bread. Brown and drain sausage or ham and spoon over bread. Sprinkle Cheddar cheese over bread and meat. Beat eggs, milk, mustard, salt and pepper. Pour over bread, meat and cheese and bake at 350° for 35 to 40 minutes.
Mix the mayonnaise, sugar and vinegar; pour over broccoli, bacon and onion mixture. Add the almonds or other nuts.
Preheat oven to 350°. Spread pecans and almonds on cookie tray in single layer and bake 10 to 15 minutes, stirring frequently (nuts should be lightly brown). Mix with popped corn. Melt sugar, butter and salt in small saucepan. Mix with popped corn. Bake 10 minutes longer. Cool in pan and store in tightly covered container.
Cook cored peppers in boiling water 5 minutes; drain. Combine rice, beef broth, water and salt. Heat to boiling. Cover and cook 15 minutes. Cook onion, small piece of green pepper and celery in butter until tender, not browned. Stir in ham. Add to rice mixture (well). Spoon into peppers. Combine bread crumbs and melted butter. Sprinkle over tops of peppers. Place in baking dish and bake at 350° for 20 to 25 minutes.
Mix dry ingredients together; cream margarine, eggs, vanilla and almond extract and mix with dry ingredients together. Drop by teaspoonful on cookie sheet and bake 8 to 10 minutes at 375°.
Cook spaghetti as directed. Drain and stir in butter. Stir in Parmesan cheese and eggs. Place in bottom of pie plate. Sprinkle 1/2 of the Mozzarella cheese. Brown meat and drain. Stir in spaghetti sauce. Pour mixture over cheese. Sprinkle remaining cheese over top. Cover with foil and bake at 350° for 45 minutes. Remove foil and bake for 15 minutes more. Serves 6.
Mix all brownie ingredients well. Bake in greased pan for 20 to 25 minutes.
Cut up tomatoes. Dice onions and peppers. Using a large pot, bring to a boil and simmer for 45 minutes. Add 3/4 cup cider vinegar, pickling salt and minced garlic. Stir well. Pour into jars. Yields 6 to 7 pints.
Shape beef into a patty. Place in the center of a large piece of heavy-duty foil. Add potato, carrot and onion. Sprinkle with seasoning blend and pepper. Fold foil and seal well. Place on baking sheet. Bake in 350° oven for 45 minutes.
Combine all ingredients except cooked noodles and cinnamon. Add mixture to the noodles and sprinkle with cinnamon that has been placed in a well-buttered 1 1/2 to 2-quart casserole. Bake at 375° for 50 minutes until brown. Great with almost any summer picnic or barbecue supper.
Brown chops in skillet. Set aside. Brown rice in skillet and place chops on top of rice. Add 1 or more cups water. Put 1 tablespoon chili sauce on each pork chop, also 2 slices onion. Sprinkle hot pepper sauce over all. Simmer until meat is cooked. If too dry, add more water.
Mix sugar and flour, sifted with baking powder and salt. Add beaten egg, milk and melted butter. Steam 2 hours. Serve with whipped cream.
Mix by hand just until mixed. Do not overmix. Cover and let stand in warm place for 1 hour to double in size. Remove from pan on lightly floured board. Press together, kind of folding together. Do not knead. Shape into 1 long roll. Cut in half, making 2 long rolls. Then, with knife, cut 12 pieces out of each roll, making 24 dinner rolls.
Cook fettucini according to package directions; drain. Heat butter and garlic in skillet on medium heat until garlic is lightly browned. Add half and half, crab delights and pepper. Heat for about 3 minutes, or until mixture just begins to bubble. Add Parmesan cheese; stir for 1 minute. Remove from heat. Toss crab delight sauce with fettucini. Serve immediately with additional Parmesan cheese, if desired.
Peel and rinse the potatoes; slice crossways, 1-inch thick. Place in the 1/2 gallon of water. Bring to a boil and let boil for 10 minutes. Remove the potatoes and place in a roasting pan. Add the cinnamon, nutmeg, flavor, sugar, syrup, butter and salt. Cover with 2 to 3 cups of water and cook in moderate oven at 325° for 30 to 45 minutes. Serves 10 to 12.
Sift flour, soda and salt together. Cream butter and sugar thoroughly. Add eggs and vanilla, beating until light. Gradually add flour mixture, beating until smooth. Add chocolate bits and nuts.
In a large skillet, brown ground beef, green pepper and garlic over medium heat for 10 minutes or until beef is no longer pink. Pour off any grease and add chili powder and salt. Add rice and mix well. Continue cooking for 2 minutes or until rice is hot; stir occasionally. Stir in peas and salsa and heat through. Serve with grated Cheddar cheese and tortilla chips.
Cut hard-cooked egg in half lengthwise; remove yolk. Crush yolk and mix with vinegar, mustard, salt and pepper. Refill whites with egg yolk mixture and garnish with paprika. Yield: 1 serving, 1 egg. Carbohydrate 0 g, protein 6 g, fat 6 g. Calories per serving 78. One serving = 1 meat medium fat exchange.
Fry bacon; add onions, green peppers and celery. Fry ground beef separately; drain and mix with bacon mixture. Take half of meat mixture and lay in the bottom of a pan or dish. Place half of the cooked and drained noodles over the meat mixture. Combine tomatoes, peas, salt, pepper and red pepper. Layer this on top of the noodles. Repeat with meat mixture, noodles and tomato mixture. Layer strips of cheese and drained mushrooms on top. Cover with foil and bake at 350° for 1 hour. Can be made up ahead of time and not cooked. Cover and freeze. Take from freezer. Bake for 1 1/2 hours at 350°.
Mix first 8 ingredients. Put in greased 9 x 13-inch cake pan.
Combine all but last ingredient. Simmer 5 minutes, then add baked beans. Bake for 45 minutes in 375° oven. Best assembled day before serving.
Mix together with spoon or hands. Perfect for making snakes, letters, numbers, etc. Tastes delicious! (Play and eat if you dare!)
Roll graham crackers to fine crumbs. Add sugar and melted butter or oleo. Mix together well and empty into a deep 8-inch pie pan. With the back of tablespoon mold this into pie pan.
Mix chocolate mix, butter, and peanut butter in a saucepan. Stir over low heat until melted and thin. Coat cereal with mixture. Put in brown sack with powdered sugar and shake to coat. Store in airtight container.
Melt chips and butter in a double boiler. Remove from heat and add milk and flavoring, stirring until combined and pour into wax papered pan and cool. Lift out and cut in cubes.