HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large saucepan of salted water to boil. Remove the tough stalks of the cauliflower. Separate the florets and cook for 10 minutes in the boiling water. Drain and cool. Heat the oil in a skillet or nonstick pan. Add cauliflower, salt, pepper and anchovies and saute over medium-high heat for a few minutes. Beat the eggs in a small bowl; add the capers and salt and pepper. Pour this mixture over the cauliflower. Cook until the frittata is golden on the bottom. Invert onto a lid, then slide it back off the lid into the pan and cook the other side. Transfer the frittata to a serving plate and serve immediately.
Cream shortening and sugar. Add other ingredients. Bake at 350° for 30 to 35 minutes.
Step 1: Mix the first 3 ingredients (flour, eggs and shortening); blend with pastry cutter until meal texture.
Crush wafers. Mix in sugar, juice and nuts. Form into balls and roll in coconut.
Beat eggs until light and fluffy. Add sugar gradually; add water and vanilla, then dry ingredients that have been sifted together twice. Bake in 13 x 9-inch pan. When cold, cut in small squares and spread with the following mixture: one pound powdered sugar and 1/2 pound butter. Roll in ground peanuts.
Cut up peppers, squash and onions; drain 1 hour. Salt to taste. Mix last 4 ingredients. Bring to boil; add squash, onions and peppers. Cook 3 minutes. Put in jars. Seal jars while still hot.
Combine layer of squash and butter. Add cracker crumbs and grated cheese with other ingredients until you fill Pyrex dish casserole. Bake 20 minutes at 350°.
In 1 1/2-quart saucepan over medium heat, cook beef until browned and no longer pink, stirring to separate meat. Spoon off fat. Stir in soup and water. Add beans, carrots and Worcestershire sauce. Heat to simmering. Cook 10 minutes or until vegetables are tender, stirring occasionally.
In saucepan, brown chicken and onion in oleo. Add soup, broth and cheese. Heat until cheese is melted. Add to cooked noodles. Mix and serve.
Measure 1/4 cup of soup, mixing in with all ingredients except mashed potatoes. Form into a loaf and bake at 350° for 1 hour. Remove from oven; drain fat. Spread hot mashed potatoes over meat loaf. Bake 20 minutes longer. Heat remaining soup (you might want two cans) and serve over sliced meat loaf. Makes 6 servings.
Mix together oranges and pineapple, then add coconut, nuts, sour cream and marshmallows. Refrigerate.
Layer all vegetables, ending with drained peas. Use any other layers you like. Mix the mayonnaise and sugar together and pour on top of salad. Sprinkle with cheddar cheese and bacon.
Heat wok to high temperature. Debone and dice chicken thighs. Boil Ramen noodles as directed on package (do not add seasoning packet yet). Pour frozen vegetables in heated wok that has been coated with olive oil and margarine. Stir-fry vegetables until soft, yet crunchy. Add diced chicken seasonings and Ramen flavor packets. Stir until fully mixed. Lower heat to simmer. Drain noodles, rinse and place on heated plate. Drain wok juices and pour vegetables and chicken over noodles.
Combine oleo, sugar and eggs. Beat until smooth. Stir in vanilla. Add remaining ingredients. Drop by teaspoonfuls on cookie sheet. Bake at 350° for 12 to 15 minutes.
Peel tomatoes and chop fine. Wash mushrooms (don't soak). Slice thin and saute in 1/4 cup oil for about 4 minutes. Add onion and garlic. Cook until onion is golden. Add tomatoes and salt and pepper to taste. Mix well. Cover and simmer for 1/2 hour. In another frying pan, add remaining 1/4 cup oil, saute veal until lightly brown on both sides, frying a few cutlets at a time. Return all veal to skillet. Pour sauce and wine over veal and simmer 6 minutes. Top with Parmesan cheese and serve over buttered noodles.
Mix all ingredients together thoroughly with your hands. Form into balls. Roll in extra amount of powdered sugar. Let stand in an airtight container until flavor penetrates (at least 1 week).
Mix orange jello and cottage cheese. Drain mandarin orange jello and pineapple, then add to cottage cheese.
Cook the sugar, flour, pineapple and fruit plus juice until thick. Add Jell-O dry. Add bananas and pecans. Pour into graham cracker crust. Chill. Serve. Top with Cool Whip.
Combine all ingredients in a large saucepan. Cover; simmer, stirring occasionally, until cabbage and rice are tender and all water is absorbed, 15 to 20 minutes. Add additional water in small amounts, if needed. Good served with corn bread. Makes 6 main dish servings.
Boil chicken breasts. Save broth. Tear chicken into bite size pieces and line a 9 x 13-inch baking dish. Spread soup over chicken. Put dry stuffing over soup. Pour chicken broth, about 2 cups or more, over stuffing. Bake, uncovered, at 375° for 30 to 40 minutes, until bubbly.
Combine the first 3 ingredients and press mixture into a 9 x 13-inch pan. Bake at 400° for 8 minutes.
Combine at least a cup of each of the first three ingredients in a small microwave casserole dish. Add cream of chicken soup and heat in microwave, maybe 3 or 4 minutes. Stir halfway through.
Thaw broccoli in bowl. Drain water. Mix liquid, mushroom soup and chopped onion together. Butter an 8-inch square casserole. Sprinkle 1/3 of broccoli in casserole. Top with 1/3 soup mixture, 1/3 stuffing mix and 1/3 melted butter. Repeat twice. Bake uncovered in 350° oven for 40 minutes or until hot through and bubbly in center. Makes 8 servings.
Mix ingredients thoroughly. Shape into loaf and place into pan. Bake at 350° for 1 hour.
Use any size cucumbers. Make brine of salt and water. Wash cukes and cover with brine water. Use a plastic, glass or enameled container; not stainless or aluminum. Pack as many cukes as possible in container and weight down so all will be submerged under water. Soak 14 days.
Place sugar, cinnamon and apples into dish. Blend brown sugar, flour and butter and put on top. Bake at 350° for 30 to 45 minutes.
Sift dry ingredients. Cream margarine and sugar; add eggs, vanilla and dry ingredients. Add nuts. Spread on greased 10 x 15-inch cookie sheet. Bake at 350° for 25 to 30 minutes. Optional frosting.
Mix together and spread on top of a hot cake (9 x 13-inch). Put under broiler until it bubbles.
Use double boiler. Melt margarine and pour over (nuts) coconut, vanilla, milk and powdered sugar. Mix well and form into small balls and set aside to chill. Melt wax and chocolate bits. Dip balls into chocolate mixture and lay on wax paper to cool. Serve. (Use toothpicks to dip balls into chocolate.)
Use a 9 x 13-inch baking pan. Oven: 350°.
Combine and mix well the first 7 ingredients, 1/2 cup cheese, garlic salt and enough milk to make a creamy mixture. Sprinkle with remaining 1/2 cup cheese and paprika. Bake at 350° for 30 minutes, or until brown and bubbly. Serve with a sturdy cracker. Yields 1/2 quart.
Put shortening, salt and sugar in a large bowl. Pour in one-quart boiling water, stir until shortening dissolves. Let cool to lukewarm and add beaten eggs. Dissolve yeast in 1 1/2 cups lukewarm water. Add to cooled shortening mix. Add 2 cups flour at a time until stiff enough to knead on floured board. Knead 10 minutes. Place in greased bowl and let rise until doubles. Shape loaves into equal portions. Let rise. Bake at 325° for 30 or 40 minutes.
Cream together the margarine, Crisco and sugar. Add eggs, one at a time, then vanilla. Sift dry ingredients together. Add dry ingredients and milk alternately to creamed mixture. Bake in a well-greased and floured tube pan for 1 hour and 20 minutes at 325°.
Mix soup mixture and barbecue sauce in large casserole dish with a top. Roll chicken pieces to coat well with onion sauce mixture. Place coated pieces, skin side up, in sauce. Cover and bake at 325° for 1 to 1 1/2 hours.
Put peppers and 1/2 cup vinegar in a blender. Blend well. Add 1 cup vinegar to all ingredients except Certo. Add red or green food coloring. Bring to a boil. Boil for 2 or 3 minutes. Add Certo, stirring well. Makes 6 or 7 (1/2 pint) jars.
Beat eggs in a 1 1/2 quart casserole. Stir in remaining ingredients. If desired, sprinkle with paprika. Bake at 350° for 45 minutes or until knife comes out clean.
Thaw hash browns, then layer in a lightly greased 9 x 13 inch dish with browned sausage and the cheese. Combine eggs and milk, beating well. Pour over layers, bake at 350° about 50 minutes. (Can be prepared ahead and refrigerated or frozen.) Makes 12 servings.
For crust, melt oleo. Combine with flour and nuts; press into 13 x 9-inch pan. Bake at 350° until golden brown; cool.
Peel and slice apples into a buttered 8 x 8-inch baking pan. Mix the flour, sugar, egg, baking powder and salt together; it will be crumbly. Sprinkle this mixture over the apples. On top of this sprinkle some cinnamon and pour the melted butter over all. Bake in a moderate oven (350°) for 30 minutes or until apples test done. Serve with ice cream or whipped cream.
Brown chicken and sausage in a skillet with a little oil. Remove meat and set aside. In same pan, saute pepper and onion until tender. Layer chicken and sausage in a shallow roasting pan. Top with pepper, onion and mushrooms. Pour sauce over all. Cover and bake 1 1/2 hours at 350°. Serve with cooked spaghetti.
In butter, brown ground beef, celery and onion. Add remaining ingredients and simmer on low heat for 30 minutes. Serve on buns with coleslaw.
Cream shortening, sugar and eggs for 10 minutes at high speed. Add dry ingredients alternately with milk and beat well. Add flavoring and coconut and mix well. Bake in greased and floured 10-inch tube pan. Place in cold oven. Bake at 325° for 1 hour and 25 minutes. When cake is done, let cool in pan 5 minutes before removing. Place under a cake cover to retain moisture. Does not freeze well.
Cream sugars and shortening. Add eggs and vanilla. Mix salt, soda and flour together. Add to mixture. Add 1 tablespoon water, if needed to mix. Stir in nuts and chips. Bake on greased baking sheet at 375° for 8 to 10 minutes.
Mix well and refrigerate 30 minutes. Serve and eat with Wheat Thin Crackers.
Mix ingredients. Freeze according to your ice cream freezer directions. Fresh strawberries may also be used.
Steam broccoli, place in greased dish. Sprinkle with cooked chicken. Mix soup and mayo together. Spread over chicken layer. Sprinkle with cheddar cheese and croutons. Bake at 350° for 30 minutes.
After crushing cookies, add oleo and pat into pie pan; chill for 1 hour. Melt marshmallows and milk over double boiler. Let cool. Whip cream until stiff. Stir into marshmallow mixture. Add creme de cacao and creme de menthe. Pour into pie shell. Chill for 4 hours. Grate chocolate over top before serving.
Line bottom of a 9 x 13-inch pan with whole graham crackers. Mix together margarine, milk, sugar and egg. Cook over low heat until this boils. Remove from heat and cool in refrigerator. When cool, add coconut, chopped nuts and graham cracker crumbs. Spread this over crackers. Top with another layer of graham crackers. Make topping.
Combine sugar, peanuts, syrup and water in saucepan. Cook over low heat until mixture comes to a boil. Cook until candy thermometer registers 290°. Remove from heat and stir in soda. Spread thinly onto 2 buttered cookie sheets. Cool and break into pieces. Yields about 2 pounds.
Brown pork chops on top of stove. Mix milk, cream of mushroom and onion together in casserole dish. After pork chops are brown, put into casserole with other ingredients. Bake in oven at 325° for 30 minutes or until pork chops are done.
Combine all ingredients in a large bowl; beat or blend in an electric blender until creamy-smooth. Chill. Serve in cups or bowls. If you like, sprinkle with chopped, toasted almonds or flaked coconut.
Mix graham cracker crumbs, nuts, confectioners sugar and margarine and put in bottom of pan. Mix and pour together ingredients over crumb mix. Bake at 350° for 20 minutes or until firm. Cool and top with 1 can blueberry pie mix and one 12-ounce Cool Whip. Chill and serve.
Put all ingredients into mixing bowl. Beat together for 2 to 3 minutes. Pour batter into greased and floured pan. Bake for 35 to 40 minutes at 350°.
Preheat oven to 350°. Cut thin slice from top of peppers and remove all seeds and rinse. Cook peppers in boiling salt water for 5 minutes. Drain well. Cook and stir ground beef, salt and onion in skillet until onion is tender. Drain off fat. Stir in garlic salt, rice and 1 cup tomato sauce. Mix thoroughly. Stand peppers upright in 8 x 8-inch ungreased baking dish. Stuff each pepper with 1/2 cup meat mixture. Pour remaining sauce over peppers and bake for 15 to 25 minutes.
Saute onion in oil. Add meat and saute for a while. Add water, salt and pepper; bring to boil. Reduce heat. Cook until the meat is done. Add tomato soup, oats and cilantro. Stir well. Let cook for 15 minutes. It is done! Some lemon juice with the soup makes it taste better. Makes enough for 8 people.
Slice beef in thin strips. Cook over medium heat the oil, beef and garlic until beef is brown. Add onion. Stir often.
Brown garlic in bacon drippings. Combine all ingredients in a 9 x 13-inch baking dish; cover with sauce and bake 1 hour at 350°.
Brown meat; drain. Add onion and cook until tender. Add tomato paste, water, salt and pepper. Simmer for 5 minutes. Add remaining ingredients. Put in casserole (greased). Bake at 350° for 20 minutes.
Melt butter. Layer meat and dressing mix in casserole. Mix soup, broth and herbs. Pour over meat and cook for 35 to 40 minutes at 350°.
Put first 4 ingredients in roaster. Brown hamburger and bacon. Crumble in beans. Add onion, brown sugar, catsup, salt and vinegar. Bake at 350° for 1 hour.
Mix cheeses and bread crumbs together, in a bowl wide enough for chicken. Dip chicken in melted butter, then into bread crumb mixture, roll until covered. Place in baking dish (seam side down). Sprinkle remaining mixture over chicken. Then drizzle 1\3 cup (1\2 butter, 1\2 water) over chicken. Bake at 325° for 45 min. covered, uncover and bake for 15 more min.
Cream flour, oleo, and sugar. Add spices. Beat eggs until fluffy. Add buttermilk and eggs and mix well. Bake 350 degrees for 1 hour. Makes about 8 loaves. Grease pans and fill 1/2 full.
Saute garlic in butter; add tortellini and chicken broth and simmer for 2 minutes. Add spinach, basil and stewed tomatoes and simmer. Serve with Parmesan cheese.
Combine and whip. Delicious served on warm gingerbread or other warm spice cake.
Preheat oven to 350°. In a 9 x 13-inch pan, melt butter and spread graham cracker crumbs evenly. Pour approximately 1/3 of the sweet milk evenly over crumbs. Layer evenly chocolate chips, coconut and nuts over crumbs. Pour remaining sweet milk evenly over top. Bake 25 to 30 minutes or until lightly browned. Cool before cutting.
Night before needed, mix drained kraut, mayonnaise and dill weed. Stir; cover tightly and refrigerate overnight. When ready to use, stir well as liquid accumulates in bowl. Open corned beef, heat in microwave safe bowl until warm and spreadable (may need to add 1/4 to 1/2 cup mayonnaise). Spread beef on rye, top with kraut mixture then Swiss cheese. If heating on grill or skillet, butter rye (or you can microwave for heating).
Use small to medium-size cucumbers. Chunk up cucumbers and pack tightly in a gallon jar (glass or plastic). Add remaining ingredients. Fill the rest of the way with water. Cap and let set for 1 month. Remove from jar and wash cucumbers and jar. Put back in jar. Add 5 cups sugar. Cap and shake jar until cucumbers are covered with juice. Pickles are ready to eat. They do not have to be refrigerated.
Combine all ingredients in mixing bowl; stir well. Store mix in an airtight container. For each serving, place 3 tablespoons in cup. Add 1 cup boiling water. Yields 75 servings.
Brush chicken breasts with lemon juice, then roll in seasoned cracker crumbs. Brown in skillet. Place in greased casserole dish. Mix together in saucepan on low heat cream of chicken soup, butter and cheese. Pour over chicken. Bake at 350°, uncovered, for 45 minutes to 1 hour.
Mix all of the ingredients with an electric mixer. Pour in freezer can and add whole milk to fill line. Makes 1 gallon.
Spread in 8 x 8 baking serving dish in order given. Bake at 350° for 30 minutes. Serve with corn chips.
Prepare taco shells. Heat butter in 10-inch skillet until melted. Stir in cornstarch. Add tomatoes, green pepper, onion and garlic. Cook and stir over low heat until hot, about 5 minutes. Stir in beef, raisins and salt; cook and stir until beef and raisins are hot, about 5 minutes. Spoon about 1/3 cup of beef mixture into each taco shell. Yields 5 servings.
Cook broccoli as directed; drain water. Add 1/2 stick margarine and cubed Velveeta. Mix and pour into casserole dish. Crush crackers and mix with 1/2 stick melted margarine. Sprinkle over broccoli. Bake 20 to 30 minutes at 350°.
Preheat oven to 450°. Lightly spray a baking dish with vegetable oil spray. Sprinkle fillets with black pepper. Set aside. In a shallow dish, combine cornmeal, parsley and cayenne pepper. Dip fillets in milk mixture and then roll in cornmeal mixture. Place fillets in prepared baking dish and bake 15 to 17 minutes or until done. Serve with lemon wedges, if desired.
Spread half of vanilla wafer crumbs on bottom of 10 x 6 x 1 1/2-inch baking dish. Cream butter; gradually add confectioners sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat 1 minute more. Fold in egg whites (mixture may look curdled); beat at medium speed for a few seconds or until smooth. Fold in pineapple and nuts. Carefully spread mixture over crumbs. Top with remaining crumbs. Chill until firm, 5 hours or overnight. Cut in 10 squares. Garnish with cherries.
Drain pears. Place each pear half on lettuce leaf. Place 1 teaspoon mayonnaise on each pear. Top with grated cheese and a cherry. Chill until serving.
Preheat oven to 350°. Sift dry ingredients into ungreased 8 x 8 x 2-inch pan. Make 3 indentations with a spoon in dry mix. Add 1 liquid to each indentation. Pour water over all; mix well. Bake for 30 to 35 minutes.
Melt butter, 1 egg and lemon cake mix all together. Press into a 13 x 9-inch pan. Mix 2 eggs, cream cheese and whole box of sugar. Pour over top. Bake 30 to 35 minutes at 350°. Cool. Sift more sugar over the top.
Dissolve Jell-O in a bowl and pour into a 9 x 13 x 2-inch pan. Add pineapple, cottage cheese, evaporated milk, mayonnaise and chopped nuts. Mix together with a spoon. Let harden (preferred overnight).
Heat soup, Cheez Whiz, chili powder and garlic. Pour over hominy and onions, bake at 350° for 30 minutes or cook in microwave for 5 minutes or so. Take out of oven or microwave and add crushed Fritos on top.
Melt the butter with the garlic and rosemary over low heat. let stand for 10 minutes to absorb flavor.	Brush this over the lamb chops, then season with salt and pepper. Arrange single layered in a baking pan. Roast the lamb chops at 450° for 10 minutes, then mix Cognac and mustard and baste chops. Continue roasting until done, about 5 more minutes.	Serves 8.
Melt margarine in large, heavy saucepan over medium heat. Add onion, celery and garlic. Cook 4 to 5 minutes. Stir in flour until blended. Gradually add 1 cup broth. Stir until boiling and thickened. Stir in remaining broth, half and half, corn, salt and pepper. Simmer, uncovered, for 15 minutes, but do not boil. Remove from heat. Add salmon.
Cook the cabbage and apple in boiling water until soft. When they are soft, drain off the water. Put in the raisins and stir together.
*Sliced strawberries, kiwi fruit, oranges, blueberries, blackberries and raspberries.
Prepare macaroni and cheese as directed. Prepare broccoli. Combine macaroni and cheese, cut up broccoli, ham, onion, soup and milk. Season to taste. Microwave on High 10 minutes. Sprinkle cheese on top and microwave until cheese is melted.
Bring to a boil the sugar, oleo, cocoa and milk. Boil 2 minutes; stir constantly. Add peanut butter, oats and vanilla; mix well. Drop on wax paper.
Wash beans thoroughly. In a large stockpot, cover beans with water to within 3-inches of top of pot. Cook on medium heat approximately 3 hours or until beans are soft.
Divide flaky biscuits into 2 layers each. Begin in the middle of a large pizza pan. Place biscuit layers close together to fill pan. Pat gaps together. Set aside. In mixing bowl, beat eggs with softened cream cheese. Spoon egg mixture over biscuit crust. Sprinkle cheese over entire pizza. Top with crumbled bacon. Bake at 400° for 10 to 15 minutes, until edge is lightly browned and center is set. Cut into wedges or squares. Serves 8 as main dish, 12 as appetizer.
Beat the ingredients about 2 minutes, then add the eggs, one at a time. Grease and flour a tube pan and bake for 1 hour at 325°. When cool, sprinkle powdered sugar on top.
Heat oven to 350°. Melt margarine over low heat in 13 x 9-inch cake pan. Sprinkle brown sugar evenly over margarine. Arrange pineapple halves and cherries in pan. Prepare cake mix as directed and pour over fruit in pan. Bake 35 to 45 minutes. Invert at once onto foil covered baking sheet. Leave pan over cake for few minutes; remove pan.
Cream butter and sugar in large mixing bowl. Mix in 1/2 cup preserves. Blend well. Add sour cream and then eggs. Beat well. Blend together flour, baking soda, cinnamon and salt. Add gradually to first mixture, beating well. Pour batter into greased 8 x 8 x 2-inch dish. Cook in microwave on full power for 4 to 5 minutes, or until top springs back when lightly pressed with finger (you may want to turn dish halfway through cooking time). Cool and spread with 1/2 cup preserves, whipped cream or Raspberry Frosting.
Beat the whipping cream and sugar until foamy. Add vanilla and eggs. Beat. Fill ice cream freezer 3/4 full and add whole milk to fill full. Put in your electric ice cream freezer. Add ice all around in container. Sprinkle salt over ice and make ice cream.
Combine all ingredients well. Add nuts, raisins and apples. Bake at 350° for 1 hour in a 9 x 13-inch pan. Sprinkle with powdered sugar.
Scald milk. Beat eggs until frothy; add sugar, salt and vanilla and mix. Add scalded milk and mix thoroughly. Pour into unbaked 9-inch pie shell. Sprinkle with nutmeg. Bake at 325° to 350° for 1 hour. Check center with table knife. It will come out clean when done.
Saute onions in butter. Add shrimp and soup last. Heat thoroughly (saute until pink). Serve over spaghetti.
Heat milk in medium saucepan. Cut Velveeta into small pieces and add to hot milk; stir until cheese melts. Add Parmesan and salt. Then add macaroni.
Drain and finely chop artichokes. Mix with cheese and mayonnaise. Microwave on High 5 to 8 minutes, stirring once, until bubbly. Serve with crackers.
Mix all ingredients together. Grease cookie sheet. Heat oven to 350°. Roll mixture into 1/2-inch balls. Place on cookie sheet 1-inch apart. Place in oven for 1 minute. Take out and smash a crisscross pattern with a fork. Bake an additional 8 to 10 minutes. Makes approximately 1 1/2 dozen cookies.
Drain beans; mix beans and liquid, celery, onion powder, pepper, mayonnaise and 1/2 cup grated cheese in a bowl. Put ingredients into a greased casserole dish. Dot with butter. Sprinkle remaining cheese on top and spread crushed crackers over all. Bake 30 to 40 minutes in a 300° oven.
Brown pork chops in oil using Dutch oven. Remove pork chops. Add rice and brown slightly, stirring constantly. Add water and place pork chops on top of rice. Cook in oven at 400° about 1 hour or until rice is done.
Mix all ingredients and put over chopped steak in a casserole dish and add other mixture. Bake for about 1/2 to 1 hour. It is real good and better the next day.
Cut grains not too close to cob; scrape the rest off the cob. Add 1/2 cup of water, salt and sugar to skillet and cook about 8 to 10 minutes.
Fry hamburger meat and onion together, then mix mushroom soup, tomato sauce and cheese. Mix all together and pour over noodles.
Combine all ingredients, except powdered sugar and mix well. Shape dough into balls the size of walnuts. Place on ungreased cookie sheet and bake at 275° for about 30 minutes or until light brown. Roll in powdered sugar while hot and again after cookies have cooled. Yields 2 dozen.