HumbleIntelligence/food-ner-1-Million huggingface dataset:
Break cauliflower into flowerets and boil in water 8 minutes. Meanwhile, melt cheese and milk together in a small saucepan. Drain cauliflower and put into a casserole dish. Pour melted cheese and milk over cauliflower. In a small saucepan, melt butter or margarine. Stir cracker crumbs into butter gradually. Keep adding crumbs until butter absorbs, no more. Spread crumbs over top and bake at 350° for 1/2 hour. Can be made ahead and baked just before serving.
Heat oven to 350°. Beat eggs, sugar and salt until blended. Stir in scalded milk and vanilla. Pour into a 1 1/2-quart ovenproof pan. Pour hot water into a larger pan so level of water is even with the level of the custard, as you put the custard dish into the pan of water while it is baking. Sprinkle nutmeg on top of the custard. Bake in the 350° oven for 40 to 45 minutes or until when you put a knife in the center and it comes out clean.
Combine 1 cup sugar, cornstarch and salt in heavy saucepan. Gradually add milk, stirring until blended. Cook over medium heat until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolks, add to remaining hot mixture, stirring constantly. Cook over medium heat 2 to 3 minutes. Remove from heat; stir in lemon rind, lemon juice and butter. Spoon into pie shell. Beat egg whites and cream of tartar 1 minute. Gradually add 1/4 cup plus 2 tablespoons sugar, slowly beating until stiff. Add vanilla. Bake at 350° for 12 to 15 minutes.
Let oleo or butter soften, also cream cheese. Mix together well. Add sugar and vanilla. Mix well.
Mix spices together in a large Ziploc bag. Wash chicken and sprinkle generously with spices. Cover with foil and bake until almost done at 350°. Then uncover and finish roasting. If meat begins getting dry, use a little margarine.
Cook broccoli just until frost is out; drain. Place in 1 1/2-quart casserole. Mix in Velveeta cheese cubes and water chestnuts. Mix crushed Ritz crackers with softened margarine; put on top of broccoli mixture. Bake 30 minutes at 350°.
Melt chocolate over hot water. Add stick oleo. Remove from heat. Add 2 well beaten eggs slowly. Mix well. In large bowl, place 1 package small colored marshmallow plus cherries, cut up; add nuts. Dust powdered sugar on wax paper. Line 9 x 9-inch or 9 x 13-inch pan with paper. Press mixture on paper and refrigerate until hard. Cut in dainty size pieces. Keeps well.
Beat egg whites with 1/4 cup sugar. Keep in the refrigerator until ready to use.
Brown meats and onions in skillet; drain. Add remaining ingredients, except cheese. Mix well. Place in a 3-quart baking dish. Sprinkle with grated cheese. Bake at 350° for 40 to 50 minutes. Serves 6 to 8.
Toss all ingredients together. Cover; let marinate in refrigerator 24 hours. Keeps well for 10 days or more.
Place all ingredients in 2-quart saucepan over medium heat. Cover and cook 17 minutes or until vegetables are tender-crisp. Stir occasionally.
Beat the cream cheese, 1 tablespoon of milk and sugar in a medium bowl with wire whisk until smooth. Stir in lemon peel and juice. Stir in 1 1/2 cups of the whipped topping. Spread evenly in bottom of crust. Press strawberry halves into cream cheese layer, reserving several for garnish, if desired.
Arrange chops in single layer in a baking dish. In small bowl, combine oil, catsup, lemon juice, Worcestershire sauce and soy sauce. Spread half of this over chops. Bake, uncovered, 30 minutes at 350°. Turn chops; spread remaining mix. Bake 30 minutes more uncovered. Chops can be grilled using mix for basting, but double the sauce amount.
Brown and season hamburger meat. Cut cheese into chunks and place in double boiler on medium heat. Stir occasionally for about 8 minutes. Add rest of ingredients and seasonings while gradually stirring. Cook on medium heat until dip is melted and hot. Don't forget to keep stirring.
Wrap chicken breasts with ham and bacon. Lay in baking dish. Mix together soup and sour cream and pour over chicken. Bake at 275° for 3 1/2 hours.
Melt butter. Mix sugar and cinnamon in small bowl. Spray Bundt pan with Pam spray. Sprinkle chopped pecans in bottom of bowl. Dip each biscuit in butter and roll in sugar-cinnamon mixture. Lay biscuit in pan, each biscuit overlapping the first. Bake 25 minutes.
Crush cookies until they look like dirt. Set aside. Cream margarine with cream cheese and powdered sugar. Mix pudding and milk as directed on package. Add to cream cheese mixture and fold in Cool Whip. Layer cookies, pudding mixture, cookies, pudding mixture, etc., ending with cookies on top. Do this in a flower pot and put a silk flower in the middle and add a few gummy worms. Cute and good for much conversation.
Saute vegetables in oleo until tender. Add stewed tomatoes and tomato sauce and stir; add 1/2 cheese.
Mix fruit juices and sugar until sugar is dissolved. Pour into punch bowl or large container. Add chilled ginger ale and sherbet. Serve immediately.
Beat in large bowl, eggs, sugar and shortening for 1 1/2 minutes. Sift together flour, baking powder, soda, salt and spices. Add 2 cups flour mixture to egg mixture. Beat until blended. Stir in remaining flour mixture. Chill dough for 2 hours in refrigerator. Roll dough out on floured surface. Cut with floured cutter. Fry at 375° until brown, turning over once. Put on rack to cool. Store in plastic bags and freeze.
Wipe steak with damp cloth and cut into serving portions. Mix flour and seasonings. Pound flour mixture into steak with meat pounder or the edge of heavy saucer.
Combine first 7 ingredients; shape into 12 balls. Brown in skillet. Drain fat. Combine remaining ingredients. Pour over meatballs. Simmer over low heat for 15 minutes, turning until meatballs are well glazed. Serves 4.
Sprinkle salt on cucumbers and onion and let stand for 2 hours. Drain pickles. Heat sugar, vinegar and celery seed until sugar melts. Let set for 1/2 hour, stirring every 5 minutes. Put into containers and freeze.
In medium bowl, whisk together eggs and sour cream until blended. Stir in bacon (or ham or sausage) and cheese. Pour into greased pan (or a frozen deep-dish pie crust) and bake at 375° for 45 to 50 minutes. Serves 8.
Spread softened cream cheese in pan. Cover with chili beans. Add shredded cheese. Finally, add olives, onion and tomato. Cook 10 minutes at 350°.
Mix cake mix, butter and 1 egg well. Press into greased 13 x 9 x 2-inch rectangular pan. Sprinkle pecans and coconut on top. Set aside. Mix remaining ingredients in bowl. Pour over cake. Bake at 350° for 45 to 50 minutes or until golden brown. Cool, then cut into squares. Store at room temperature. These are very rich.
Cook spinach and drain. Combine margarine and cream cheese; cook over low heat until melted, stirring often. Remove from heat. Combine spinach, artichoke hearts, cream cheese mixture, pepper and lemon juice. Stir well. Spoon in greased 7-inch dish. Sprinkle with cheese and bread crumbs. Bake at 325° for thirty minutes or until bubbly. Serves 6 to 8.
Cream the margarine or butter. Add egg yolk and mix. Add remaining ingredients and mix thoroughly. Spread batter in a greased 10 x 15 1/2-inch cookie sheet as evenly as possible. Bake at 325° for 15 to 20 minutes.
Combine cheese and butter; mix well. Add flour, red pepper and pecans. Stir until well mixed. Roll into 1-inch balls and place on an ungreased cookie sheet. Bake in a 425° oven for 10 to 12 minutes.
Mix together and pour into a casserole. Use remaining onion rings to top of dish. Bake at 350° for 15 minutes.
Boil vinegar, sugar, turmeric and spices. Pour over cabbage mixture. Put in sterile jars. Store in refrigerator. Keeps 6 months.
Cook chicken in hot oil in large electric skillet until browned. Remove chicken, keep warm. Add broth, dried soup mix and water to skillet, stir. Bring to boil. Stir in rice. Top with chicken; cover. Cook on low heat 5 minutes or until chicken is cooked through and rice is tender. Let stand 5 minutes, stir. Makes 4 servings.
Peel and shred sweet potatoes. Mix well pineapple and potatoes. Put in greased casserole dish. Cover with brown sugar. Cut butter and place on top of brown sugar. Bake covered 20 minutes at 350°. Uncover and bake 10 minutes or until done.
Saute chopped onion in pan. Add flour and brown lightly. Slowly add the liquid, stirring to keep gravy smooth. Add rest of ingredients and simmer 5 to 10 minutes.
In large bowl, stir together condensed milk and chocolate syrup. Fold in whipped cream. Pour in container. Freeze about 6 hours. Makes 1 1/2 quarts.
Beat together first 6 ingredients. Pour into buttered baking dish. Mix together the rest of the ingredients and sprinkle on top. Bake at 350° for 35 minutes.
Mix rhubarb, water and raisins. Mix remaining ingredients separately. Mix all together. Drop cookies. Bake at 350° for 10 to 15 minutes.
Sift flour and sugar together into a large bowl. Mix margarine and cocoa in saucepan and bring to rapid boil. Add to first mixture. Pour water over mixture. Add remaining ingredients. Mix well.
Wash chicken and pat dry. Melt shortening in large skillet. Coat chicken pieces with flour. Cook chicken in shortening over medium heat for 15 to 20 minutes or until light brown. Remove chicken; set aside. Add onion rings, green peppers and garlic to skillet; cook and stir over medium heat until onion and peppers are tender. Stir in remaining ingredients. Add chicken to sauce. Cover tightly; simmer 30 to 40 minutes or until thickest pieces are tender. Serves 4 to 6.
Soften cream cheese; blend in mayonnaise and sugar. Add fruits, nuts and marshmallows. Fold in Cool Whip last. Pour into loaf pan or oblong Pyrex dish and freeze 6 to 8 hours. When ready to serve, let stand at room temperature for 15 minutes. Slice or cut into squares and serve. This recipe may also be used as a dessert, if desired.
Mix dry milk and Nestle Quik together with powdered confectioners sugar and Cremora. Store in a tight container. Mix 4 tablespoons mixture to 8 ounces hot water.
Prepare cake mix and pudding according to package directions. Crumble cooled, baked cake. Layer half of cake crumbs in bowl. Top with 1/2 each of pie filling, pudding, pineapple, bananas and nondairy whipped topping. Repeat layers, using remaining 1/2 each of the ingredients. Garnish with coconut, pecans and cherries, if you wish.
Use blade 3 chopper. Place all ingredients in large boiler and cook until onions and cucumbers are tender. Put in hot jars and seal.
Combine first 3 ingredients, stirring with wire whisk to remove lumps. Add oil, water and next 2 ingredients, stirring until smooth. Stir in chocolate morsels. Pour batter into a greased and floured 12-cup Bundt pan. Bake at 350° for 1 hour. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on wire rack. Sprinkle with powdered sugar.
Beat together egg, sugar, milk and shortening. Set aside. Mix flour, baking powder, cinnamon and nutmeg. Add to first mixture. If batter is too soft to handle, add more flour. Chill dough thoroughly.
Cream butter and sugar until light. Add egg yolks, one at a time and mix thoroughly. Beat in flavorings and rind. Sift flour and baking powder together. Add alternately with milk. Fold in beaten egg whites. Pour into greased and floured ring pan. Bake at 350° for 1 hour and 15 minutes. Cool in pan. Sprinkle with powdered sugar.
Melt shortening in baking pan. Coat bottom with oil. Add remaining shortening and remaining ingredients to corn meal mix. Mix and pour in hot pan. Bake 20 to 25 minutes. Makes 9 to 10 servings.
Mix milk and sugar together; bring to a boil. Cool. Dissolve the Knox gelatine in 1/2 cup cold water; add to milk and sugar mixture. Add sour cream and vanilla and beat until smooth. Divide into three portions. Mix one package of jello with 1 1/2 cups boiling water (no cold water). Pour into 9 x 13-inch dish and refrigerate until completely set; add 1/3 of milk mixture and allow to set completely. Repeat with other colors of jello with milk mixture in between and ending with a layer of jello. Allow to set completely after each layer. Cut in squares to serve.
Mix soda and flour. Cream the butter and sugar. Add eggs. Beat in mashed bananas. Add flour and soda mixture. Mix well. Bake in loaf pan at 350° for 40 minutes.
Combine first 6 ingredients. Cover and chill 2 to 3 hours. Spread cut side of each muffin half with 2 tablespoons of cheese mixture. Place muffins on cookie sheet. Bake at 400° for 10 to 15 minutes or until bubbly. Cut each muffin half into 4 wedges. Serve warm. Yields about 5 dozen.
Prepare cake mix according to package directions. Bake in muffin tins. Cool; cut out centers. Fill with vanilla ice cream. Pour 1 tablespoon creme de menthe over each one. Serve immediately.
Mix brown sugar, corn syrup and margarine over medium-high heat until sugar dissolves. Add baking soda and stir. Pour mixture over popcorn and stir well. Spread on cookie sheet and bake at 200° for 1 hour. Stir around, to cover well, every 15 minutes. Let cool and break apart. Great snack!
Cook first 3 ingredients to hard-boil stage. Then add flavoring. Pour onto greased cookie sheet and let cool. Twist the cookie sheet and the candy should crack. Tap with a knife handle to make smaller pieces. Dust with powdered sugar. Store in decorative jar. Great for gifts.
In a Dutch oven, layer all ingredients in the order listed. Bring to a boil. Reduce heat and simmer, covered, 2 to 3 hours or until the ribs are tender. Yield: 6 servings.
Heat oil in medium sized pan until hot. Add popcorn and sprinkle all of the sugar over it. Cover and shake CONTINUOUSLY until popped.
Cook spaghetti until tender. Drain and blanch. In a separate pan, heat the 2 cans of soup. Add cheese. Brown beef in skillet. Combine all ingredients and turn into casserole dish. Top with remaining cheese. Cover. Bake 30 minutes at 350°.
Mix together softened cream cheese, shredded cheese and dry ranch dressing. Form into a ball. Roll in the pecans to cover.
Mix ketchup, chili sauce, horseradish and Tabasco sauce; shake well. Arrange shrimp on lettuce. Cover with sauce. Makes 4 servings.
Beat egg yolks until light with electric beater. Add sugar gradually, then add hot water, beating all the while. Add flour, sifted with baking powder and salt. Beat thoroughly. Turn into angel food cake pan. Bake at 350° for about 1 hour or until broom straw comes out clean.
Combine half the chicken and next three ingredients on list. Spread on 6 slices of the bread. Put slices into a 9 x 13-inch casserole dish. Top with remaining chicken and last six slices of bread. Mix evaporated milk, sour cream and dressing mix. Pour on top of casserole. Refrigerate overnight. Before baking, top with the cheese and bake at 325° about 30 minutes or until bubbly.
Mix the first 3 ingredients and put in baking pan. (If rhubarb is frozen, add 1 egg.) Sift together the next 4 ingredients. Cut butter in until mixture is crumbly. Stir in beaten egg. Spread over rhubarb mixture. Shake pan to settle dough around rhubarb. Bake for 40 minutes at 350°.
In mixer, beat together cream cheese and Blue cheese. Add green pepper, pimiento, garlic and jalapeno peppers. Beat until like whipped cream. Refrigerate until firm. Spread crushed nuts on a piece of waxed paper. Spoon cheese out on top of nuts, shaping into roll and pushing nuts around it. Keep refrigerated.
Mix all ingredients except potatoes; in large bowl. Shape into a loaf. Place in crock-pot/oven. Place potatoes at sides of loaf. If potatoes are peeled, wrap in foil to help from darkening. Put in oven at 375° for 1 hour in crock-pot on low 8 to 10 hours, on high 4 to 5 hours.
Cream butter and sugar. Add other ingredients and mix well. Chill for 1 hour. Shape into 1-inch balls. Dip each ball in chocolate mixture of 1 (12 ounce) semi-sweet chocolate chips and 1 (4 ounce) package paraffin wax. Use toothpick to handle candy when dipping.
Prepare noodles, drain. Add cream of mushroom and cream of chicken soup. Blend with noodles. Add milk until noodles look creamy. Stir in can of chicken. Add Velveeta to taste.
Brown brisket in a small amount of oil in Dutch oven. Drain; sprinkle with soup mix. Cover with onion rings and celery. Spoon chili sauce and 1/2 cup water around brisket. Bake covered at 350° for 45 minutes or until tender, basting occasionally over brisket. Refrigerate overnight. Skim. Slice brisket cross grain. Heat. Serve on kaiser rolls with sauce.
Combine all ingredients and bake in moderate oven at 325° for 35 minutes or until done.
Microwave on High 3 minutes. Stir it and then cook on High 2 minutes more. Now add 1/2 teaspoon baking soda and when this grows (peek at it through your window so it won't go all over your microwave), remove from your microwave and pour mixture over 6 quarts popped popcorn in a big grocery brown paper bag. Mix the best you can shaking the bag. Now return the bag to your microwave and cook on High 1 1/2 minutes. Take bag out and shake. Return for 1 1/2 minutes. Take out and shake until in big, yummy bites. So easy and really good.
Cream butter and sugar; add eggs. Add dry ingredients alternately to buttermilk vanilla mixture. Spoon tablespoon sized drops of batter on slightly greased cookie sheet and sprinkle with a dash of sugar. Bake at 350° for 8 to 12 minutes.
Boil potatoes until done; drain. Cut up to bite size pieces. Cut up green pepper, onion, pickles, celery and eggs. Mix together, then add salad dressing. Sprinkle paprika on top.
Mix together and divide into 24 balls and shape around bottoms and sides of tiny muffin pans (don't melt margarine to mix).
Sift flour and measure. Resift with baking powder and salt three times. Cream butter and sugar. Add eggs; beat until smooth and fluffy. Stir in flavoring. Add dry ingredients with milk, beginning and ending with flour. Beat well. Roll out and cut with a cookie cutter. Bake at 375° until golden brown.
Preheat oven to 400°.	Grease twelve 2 3/4-inch muffin pan cups. In large bowl combine flour, wheat germ, baking powder, baking soda and salt; set aside.
Mix sugar, potatoes and coconut. Chill 1/2 hour. Melt chips and wax together. Roll the chilled ingredients into a small bowl. Place a nut in the center and dip in chocolate chip mixture. Place on waxed paper until dry. Can be frozen also.
Beat with spoon and pour into greased cake pans (3 layers). Bake at 350° for 35 to 40 minutes.
In skillet, cook meat until brown. Drain fat. Add tomatoes, sugar, tomato paste, garlic and spices. Heat to boiling, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes.
Mix bean dip, sour cream and salad dressing in a bowl. Spread on large serving platter. Top with onion, tomato, bacon, cheese and olives. Arrange chips around edge of platter. Serve immediately. May prepare bean dip mixture ahead and chill until serving time. Yield: 25 servings.
Cook broccoli until tender. Place broccoli in a greased casserole dish. Combine remaining ingredients, except for bread crumbs in a bowl. Pour over broccoli. Toss bread crumbs in melted butter; sprinkle on top of casserole. Bake at 350° for 30 minutes.
Combine above.	Just before serving (or earlier if you like softer noodles) add 2 pkg. of Ramen noodles.
Beat eggs. Add oil, sugar, zucchini, vanilla and dry pudding; mix lightly but well. Add dry ingredients into first mixture. Fold in nuts and cherries. Pour into 2 loaf pans, greased and floured. Bake at 350° for 1 hour and 10 minutes.
Cut bread in cubes; add onion flakes, salt, pepper and parsley. Add milk to mayonnaise, mash eggs and add all together. Bake in 350° oven for 1 hour.
Pour boiling water over dates. Stir until lukewarm. Beat in by hand the oleo, egg, sugar and orange juice concentrate. Sift together dry ingredients, except nuts. Fold dry ingredients into date mixture. Add nuts and blend through. Pour into a 9 x 5-inch loaf pan that has been sprayed with a nonstick spray and bake in a preheated 350° oven for 45 to 55 minutes or until toothpick inserted in loaf comes out clean. Cool in pan for 5 minutes. Turn out onto rack and cool completely.
Mix sugar and flour; add corn meal, then add beaten eggs, salt, vanilla, pineapple and coconut. Bake at 325° until firm, about 45 minutes.
Cream shortening; add sugar. Add peanut butter, eggs and dry ingredients. Add vanilla; mix well. Shape in ball size or marble size. Press with fork dipped in sugar. Bake at 350°.
Beat first 4 ingredients together until thick and pale, about 5 minutes. Fold in Cool Whip. Great over fruit.
Cook potatoes, covered in boiling, salted water, for approximately 15 minutes or until tender; drain well. Combine potatoes, celery and green onion in large bowl. Drizzle oil and vinegar dressing over top; toss lightly to mix. Chill several hours to marinate.
Rolls and cream cheese must be room temperature. Press rolls into cookie sheet, pressing the seams together (make edge around cookie sheet). Bake at 350° for 7 to 10 minutes. Mix cheese, mayonnaise and dressing together. Let dough cool, then spread mixture across the top. Cut up your favorite raw vegetables and place on top of mixture. Press down on veggies with your hand. Refrigerate. Enjoy!!!
Combine butter, Karo syrup, baking soda, brown sugar and cream of tartar in saucepan. Boil for 5 minutes. Pour over 5-quarts of popped corn and peanuts. Bake at 250° for 1 1/2 hours, stirring every 20 minutes.
Sift together the flour, soda and salt. Cream the shortening, sugar and eggs, one at a time. Beat until fluffy. Add flour mixture alternately with bananas and liquid, beating well after each addition. Turn into a greased loaf pan. Bake at 350° for 60 to 70 minutes or until done. Remove from oven and cool, then remove from pan. Allow to cool for several hours before slicing.
On nonstick baking sheet, arrange bread. Spread 3/4 teaspoon Russian dressing on each slice. Top with 1 slice turkey, 1 1/2 teaspoons sauerkraut and 1 slice cheese. Broil until heated through and cheese is melted, 1 to 2 minutes. Serves 4. Contains 167 calories, 8 gm fat and 268 mg sodium.
Place butter and onion in skillet and saute. Add croutons and mix. Place 1/2 of the onion and croutons in an 8 x 12-inch baking dish. Cover with tomato slices (1/2-inch thick). Repeat layers. Sprinkle with chopped basil. Sprinkle with grated Havarti cheese. Bake at 350° for 30 minutes.
Parboil chicken. Chop into pieces. Set aside. Saute onion in butter. Mix with soup, sour cream and jalapenos. Spray Pam or butter 9 x 13-inch Pyrex dish. Using 1/4 to 1/2 of mixture combined with chicken, fill each tortilla and toothpick closed. Pour remaining creamy mixture over all. Top with cheese. Bake at 350° until cheese melts, about 30 minutes.
Mix all ingredients. Drop by tablespoons into hot frying oil. Fry 2 to 3 minutes. Serve with butter and maple syrup or powdered sugar.
Mix the tuna, chopped peppers, chopped onions and tomato sauce with the mayonnaise. Boil macaroni elbows; drain water. Mix all ingredients. Chill for 2 hours. Finally serve with steak, lettuce and a tomato.
Butter the sides of a heavy 2-quart saucepan. In it, combine granulated sugar, brown sugar, cream, milk and butter; cook over medium heat, stirring constantly, until sugars dissolve and mixture comes to boiling. Continue cooking to 236° (soft ball stage), stirring only as necessary to prevent sticking. Mixture should boil gently over the entire surface. Immediately remove from heat; cook, without stirring, to lukewarm (110°). Add vanilla. Beat vigorously about 10 minutes or until mixture becomes very thick and starts to lose its gloss. Quickly stir in nuts. Immediately turn into buttered 8 x 4 x 2-inch or 9 x 5 x 3-inch loaf pan. Score into squares while warm; cut when firm. Makes about 1 1/2 pounds.