HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the butter on low fire; add the flour and stir until blended. Add the milk and stir constantly until smooth and thickened. Add seasonings and remove from fire. Boil the prepared cauliflower in salted water for 15 or 20 minutes. Drain; break into flowerets and put into greased casserole. Pour over this enough white sauce to cover. Garnish liberally with bread crumbs, blended with melted butter. Bake in moderate oven 30 minutes or until bread crumbs have browned.
Marinate fruits and raisins in juice overnight. Cream sugar, butter and egg together. Sift together flour and spices and mix with sugar mixture. Add marinated fruit and nuts. Spoon into muffin papers. Top each with a cherry. Bake at 300° for 30 minutes. Brush tops with apple juice while warm. Add glaze. Melt apple jelly for glaze.
Heat the pineapple and cherry juice. Add gelatin. Stir until dissolved. Add confectioners sugar. Cool until slightly jelled and add other ingredients. Pour into mold and chill. Top with whipped cream.
Combine dry ingredients. Blend in eggs and fruit cocktail. Pour into a greased 9 x 12-inch baking pan. Bake at 300° for 1 hour or until done. Pour on icing.
Boil chicken until tender. Cool slightly. Pull meat away from the bone and cut into bite size pieces. Mix sour cream with undiluted chicken soup and spread over chicken. Crush crackers with hand and spread over casserole. Melt margarine and dribble over crackers. Bake in 350° oven for 30 minutes or until bubbly. (This can be frozen.)
Mix all ingredients, except fruit. Pour into the graham cracker pie shells and top with fruit of your choice, drained. Refrigerate at least 1 hour before serving.
Mix all ingredients, adding coconut last. Pour in unbaked pie crust (about 9-inch size) and bake at 350° for 1 hour.
Bring Jell-O, sugar and pineapple to boil. Cool. Mix buttermilk, Cool Whip and pecans. Add first mixture. Chill for several hours.
Mix olive oil, garlic and rosemary. Drizzle mixture over potatoes in a flat roasting pan. Salt and pepper. Roast 1 hour at 400°, tossing potatoes every 20 minutes.
Saute onion in butter in a large skillet. Add next 6 ingredients and 1/2 cup of cheese. Mix well. Pour into lightly greased 10 x 6 x 2-inch baking dish. Bake at 400° for 20 minutes. Sprinkle remaining 1 cup of cheese over top. Bake an additional 5 minutes or until cheese melts. Yields 8 servings.
Mix yeast and warm water in large mixing bowl. Add pinch of sugar. Add 1/3 cup sugar, warm milk, salt, shortening and slightly beaten egg. Beat 2 to 3 minutes until well beaten. Add 2 cups flour and beat 3 to 5 minutes until smooth. Add 1/2 cup flour at a time. Stir in enough remaining flour to make a soft dough. On floured surface, knead dough until smooth and elastic, about 6 minutes, adding flour as necessary to prevent sticking. Place dough in lightly greased bowl. Cover and let rise until double, 30 minutes to 1 hour.
Mix all but jello and food coloring. Cook over medium to medium-high heat until clear. Remove from heat and add jello and food coloring. Pour over strawberries that have been placed in baked pie crust. Refrigerate for 1 to 2 hours before eating.
Preheat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt and mix well. Stir in oatmeal and chocolate chips; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes. Cool 1 minute on cookie sheet, then remove to wire rack. Cool completely. Yields about 4 dozen cookies.
Soak beans in water to cover by two inches overnight. Drain soaking water; replace with fresh.
Mix first 5 ingredients and boil 5 minutes. Add tea bags and water and boil 15 minutes. Add lemon, orange and pineapple juices and simmer 30 minutes.
Saute garlic and onion. Add remaining ingredients and bring to boil. Cut spareribs into serving portions. Season with salt and pepper. Place in baking dish and bake, uncovered, at 450° for 30 minutes. Spoon part of sauce over ribs. Reduce heat. Bake uncovered at 350° for 1 1/2 hours and baste occasionally with remaining sauce.
Mix first 5 ingredients well and pour in milk, oil and egg. Stir gently and don't overbeat. Grease pan and bake at 425° until top is golden brown.
Brown the ground beef with the onions in	a large skillet. Stir in tomatoes, tomato sauce and chili sauce mix. Simmer, uncovered,	5 minutes. Stir in beans, corn, chilies and olives. In a 2-quart casserole, alternately layer tortilla chips (enough to cover	bottom) and meat mixture, making several layers of	each. Sprinkle the top with cheese and arrange the tortilla chips around the edge. Bake at 400° for 15 minutes or until bubbly hot and cheese is melted.
Make a regular tossed salad with lettuce, tomatoes, sliced onion and if desired a sliced avocado. Add 1 can drained Ranch Style or Mexican beans and 8 to 10 ounces grated Cheddar cheese. Just before serving, add Catalina salad dressing and Fritos.
Mix all ingredients, except powdered sugar, with mixer on medium speed for 4 minutes. Pour into 13 x 9 x 2-inch greased and floured cake pan. Bake at 350° for 45 to 50 minutes. Cool for 15 minutes. Sprinkle powdered sugar on top.
Slice smoked sausage into pieces. Brown in skillet. Brown hash browns in an electric skillet. Add smoked sausage to hash browns. Cover the top with cheddar cheese. When cheese is melted it is done. Makes 6 - 8 servings. Great with eggs for breakfast or with a salad for dinner.
Wash and do not peel enough potatoes to feed your family. Slice thinly, we use slicer or cheese grater. Put into frypan with enough shortening to cover bottom. Add salt and pepper. Cook slowly until tender.
Brown turkey, onion and green pepper; add tomato sauce and taco seasoning. Place biscuits in a lightly greased baking dish. Add the taco mixture and the other toppings. Bake at 400° for 10 to 12 minutes or until cheese is melted.
Mix 1/2 cup sugar and cinnamon, then pour in apples. Put in an 8-inch pie crust. Mix 1/3 cup sugar and flour. Cut butter mixture to make crumbs. Sprinkle over apples. Bake at 400° for 35 to 40 minutes.
In skillet, put sliced chicken breasts and mushrooms in butter and brown. Stir in soup, water, parsley and dash of pepper. Cover; simmer 20 minutes. Stir in rice. Simmer 10 minutes more or until liquid is absorbed. Stir often. Serves 4.
Sift flour, baking powder, baking soda, salt and cinnamon in large bowl. Add sugar and stir. Add oil and eggs; will be stiff. Add grated carrots slowly. Bake at 350° for 40 minutes or more in 13 x 9-inch or larger greased pan.
In blender, combine cottage cheese, skim milk, sugar, lemon juice and cardamon. Cover; process until smooth. Fold in yogurt. Chill.
In a 2-quart saucepan, add ground chuck, pepper, onion and water. Cook until pepper and onion are tender. Mix 2 cups catsup (more if needed), yellow mustard, 4 tablespoons Worcestershire sauce (or more to taste) and brown sugar. Let simmer until moisture is gone. Let simmer 30 to 40 minutes.
Whip cream cheese until soft and fluffy. Beat in peanut butter and powdered sugar. Blend milk into mixture. Fold Cool Whip in and pour into prepared crust. Freeze or refrigerate until ready to serve.
Sift together flour, baking powder and salt. Cream together shortening and sugar until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add walnuts. Add dry ingredients alternately with milk. Beat well. Add vanilla. Bake in 3 or 4 layers at 375° for 30 to 40 minutes.
Fry chicken in oil after you put Accent and pepper on it. Cook until done, do not brown. Mix cream of chicken soup, curry powder and mayonnaise together. Put asparagus on bottom of dish, spread chicken on it, then put mixture of mayonnaise over it. Put grated cheese on top. Cook 30 minutes.
Combine peas, corn, beans, onion, celery and pimento in a 3-quart bowl. Mix remaining ingredients in saucepan and bring to a boil. Pour over vegetables, mixing well. Marinate overnight.
Beat eggs. Add oil, sugar, squash and vanilla. Mix well. Add dry ingredients which have been mixed until blended. Pour into 2 greased and floured bread pans. Bake at 350° for 1 hour.
Saute bacon until crisp; drain well and crumble. Cook fettuccine according to package directions; drain well and place in warm dish large enough for tossing. Add crumbled bacon, butter, heavy cream, grated cheese, eggs and parsley. Toss until well coated and serve.
Beat eggs. Add sugar, oil and cake meal. Let stand awhile, then roll cookies. Place on cookie sheet. Can be made several ways, as you can add chocolate chips to some or all of the dough, or you can put indentation with finger and put jelly in center. You can add cinnamon to tops of some or all of the cookies. Or you can add a little orange juice to the batter and bake in narrow pans. Bake at 350° about 18 minutes.
Mix sugar, flour, cocoa and salt together. Add hot milk, stirring constantly. Cook over medium heat until mixture is thick; continue stirring. Beat egg yolks slightly; add them to the hot liquid slowly. (A teaspoon of vanilla flavoring can be added.) Add butter. Continue cooking and stirring until mixture is thick. Cool, then put into pastry shell; cover with meringue made from egg whites. Bake in oven at 300° to 325° until brown.
Cream shortening and sugar until light and fluffy. Add eggs; mix well.	Also add dry ingredients. Batter should be thick. Spread 3/4 of batter in a greased 9 x 13-inch pan. Pour pie filling over the batter. Add remaining batter; drop by teaspoons over top of filling.
Pour into greased loaf pans. Sprinkle tops with chopped nuts. Bake at 350° for 55 to 60 minutes.
Cook noodles to desired doneness and drain. Combine all ingredients and pour into prepared Pam sprayed shallow casserole dish. Bake at 350° for 25 minutes.
Wash raisins and put in pan with 1 cup water. Bring to boil; crumble the cracker in the sugar. Pour into raisin mixture and simmer until thick. After mixture has thickened, remove from heat. Gradually add egg to small amount of hot mixture. Pour remaining ingredients into mixture. Stir in 1/2 cup sour cream. Pour into unbaked pie shell. Cover with top crust. Sprinkle with butter and sugar. Bake at 350° for 45 to 55 minutes.
Melt margarine in 9 x 13-inch pan and add crushed pretzels and sugar. Pat in pan and bake at 375° for 10 minutes and cool. Combine Dream Whip, cream cheese and sugar. Pour over pretzel mixture. Combine strawberry Jell-O (don't add cold water), just 2 cups boiling water, frozen strawberries and let congeal slightly. Pour over cheese mixture. Let stand until firm.
Gradually add pasta bow ties to boiling water so that water continues to boil. Cook uncovered until tender. Drain in colander and cool. Add snow peas, red peppers, scallions, broccoli and diced chicken. Combine salad dressing, Tabasco, garlic powder and ginger. Pour over pasta mixture. Toss lightly. Chill and enjoy.
Warm each tortilla in microwave on High about 10 seconds. Spread warm tortilla (off center) with beans. Top with meat and cheese and about 1 tablespoon of salsa. Roll tortilla and place on plate, seam side down. Microwave on High 25 to 30 seconds per burrito. Top with salsa, sour cream, chopped olives or tomatoes--whatever suits you. Yum yum and no pans to wash! (Now that's cooking!)
Mix all together and pour into 2 greased loaf pans. Bake 1 hour or so at 325°.
Mix together in bowl. Put in cake pans in oven. Bake at 250° for 2 hours. Cool; put in freezer bags.
Wash cucumbers. Cover with hot water and let stand until hot through. Pack into hot jars. To each quart, add the listed amounts of alum, dill, pepper and garlic with a grape leaf or two. Combine vinegar, salt and water. Heat to boiling, fill jars and seal. Makes 6 to 8 quarts. Put in hot water in a large pot on stove for 20 minutes or more, then remove from water.
Beat together until real smooth. Bake in pie shell at 350° until pie is set.
Combine flour, soda, salt and cinnamon; set aside. Cream shortening and sugar; add egg. Mix well. Add molasses; mix well. Add flour mixture and mix well. Roll about 1 teaspoon of dough in a ball. Roll in sugar. Bake at 350° for 8 minutes.
In a large saucepan, melt the butter; add the garlic, onion and celery. Cook over medium heat for 5 minutes, until onion and celery are tender. Add seasonings, tomatoes, clam liquid and brandy. Simmer sauce for 30 minutes. Stir in the clams and parsley. Heat thoroughly and pour over prepared linguine.
Let refrigerated pie crust sit at room temperature according to package directions. Ease pastry into an 11-inch tart pan with removable bottom. Trim pastry even with the rim of the pan. Do not prick pastry.
Combine cake mix, oranges, eggs and oil. Beat 2 minutes at highest speed of mixer. Reduce to low and beat 1 minute. Pour batter into greased and floured cake pans. Bake at 350° for 20 to 25 minutes or until toothpick comes out clean. Cool in pans for 10 minutes.
Mix chili sauce and jelly together. Add vinegar and cooked kielbasa (sliced into bite size sections). Heat in crock-pot on high to the heat of your choice.
Combine sugar, flour and 1 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thick. Add lemon juice. Cool mixture to room temperature. Bring water and the rest of the salt (2 teaspoons) and oil to a boil. Add acini de pepe until done. Drain and rinse and cool to room temperature. Combine egg mixture and acini de pepe. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly. Refrigerate until chilled. The salad can be refrigerated for as long as 1 week in an airtight container or it can be frozen, but it might alter the texture. Makes about 25 servings.
Mix juices and ginger ale with 1/2 of the ice cream. Spoon into glasses; add a glob of ice cream on top. Or mix all together and serve.
Melt together bars, marshmallows and milk. Beat whipping cream and fold in chocolate mixture. Pour into graham cracker or vanilla wafer crust. Refrigerate overnight or until firm.
Place eggplant halves in large pot of boiling water, salted. Boil 20 to 30 minutes or until tender. Remove from water and drain, cut side down, on wire racks. Scoop out pulp, being careful not to break skin. Reserve shells. Cut scooped out portion into 1/2-inch cubes, set aside. Preheat oven to 350°. In large skillet, cook bacon until crisp. Remove to paper towel to cool, then crumble and reserve. In same skillet, cook onion, green pepper, celery and garlic 5 minutes or until tender. Add pork and beef; cook 5 minutes longer or until browned. Drain off fat. Stir in eggplant cubes, bacon, chopped tomatoes, Tabasco sauce, thyme, oregano and salt; simmer 5 minutes. Remove from heat, stir in bread crumbs and 1/2 cup cheese. Spoon mixture in shells. Top with rest of cheese. Bake 20 to 30 minutes or until eggplant is heated through and cheese is lightly browned. Makes 6 servings.
Whip the cream cheese that has softened with the brown sugar. Add pecans and vanilla. Chill. Very good with apple slices.
Combine first 6 ingredients and mix well. Add butter and mix until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumbs. Press remainder of crumbs into a greased 13 x 9 pan and bake at 375° for 10 minutes. Remove from the oven. Heat 2 tablespoons of oil and add 1 cup M&M's. Cook on low heat, stirring constantly and pressing chocolate pieces to break them up. Remove from heat and stir in Eagle Brand milk. Mix well, then spread over partially baked crust, leaving a 1/2-inch border. Combine remaining crumbs and remaining M&M's; sprinkle over top. Bake at 350° for 20 minutes.
Cream shortening and sugar and add eggs. Mix soda with buttermilk. Add salt to flour and sift. Combine all ingredients and roll out and cut in shapes or spoon onto cookie sheet and flatten with a fork. Place a pecan half in the center. Bake in 300° oven for 10 minutes or until brown.
Melt butter in medium skillet; add red pepper and cook, stirring constantly until tender. Stir in corn and next 3 ingredients; cook, stirring often for 3 minutes. Stir in whipping cream; cook, stirring constantly just until thoroughly heated. Serve alone or over chicken breasts or sliced pork tenderloin. Makes 3 to 4 servings.
Peel and cut potatoes in fourths. Cover with water; boil until tender. Drain off water. Add butter and milk. Mix with electric mixer. If potatoes are too thick, add milk until you get right consistency. Salt and pepper to taste.
Cook chicken and vegetables. Have ready. Saute onion in butter until transparent. Add flour, salt, saffron and pepper. Stir until blended. Add broth. Cook until slightly thickened, stirring constantly. Place chicken and vegetables in casserole dish. Pour thickened mixture over chicken and vegetables. Cover with crust.
Combine sugar and cinnamon. Dip marshmallows in melted butter; roll in sugar-cinnamon mixture. Wrap a crescent triangle around each, completely covering marshmallow and squeezing edges of dough tightly to seal. Dip in butter; place in muffin pans. Put on foil and bake in a 375° oven for 10 to 15 minutes. Immediately remove; drizzle with glaze. Sprinkle with nuts. Makes 16 rolls.
With fingers, mix all ingredients and 4 tablespoons of melted butter until crumb form. Arrange 4 cups of chopped apples in a 9-inch pan. Sprinkle mixture over apples. Bake at 375° for 30 minutes.
Trim fat off meat. Place in a 9 x 12-inch cake pan. Cover the roast with all the ingredients. Cover pan with foil. Bake 4 hours at 325°.
Soften butter and cheese to room temperature. Mix in mayonnaise and salt. Add crab meat. Stir all together with a fork.
Heat 2 cups water and dissolve jello and sugar. Mix in rest of ingredients. Makes 1 1/2 gallons. Add ginger ale before serving.
Combine first five ingredients. Cover and simmer 3 or 4 minutes. Remove from heat and let stand until raisins are plump. Drain well and cool. Combine carrots, raisin mixture and mayonnaise. Chill.
Combine first 7 ingredients. Bring to a boil in a large skillet. Lower heat, stirring until butter melts and sugar dissolves. Add potatoes, halved lengthwise. Baste with syrup. Cook until potatoes are well glazed. Place in serving dish.
Place sausage in large skillet and cook over low heat, stirring to crumble sausage. Pour off grease. Combine the onion, celery and green pepper and set aside. In 4 1/2 cups of boiling water, combine the soup mix and rice and cook for 7 minutes. Do not drain. Combine vegetables and meat with this mixture and stir well. Pour into large 2-quart casserole. Sprinkle top with slivered almonds and parsley and bake in a 325° oven for 25 minutes. Serves 10 to 12.
Combine dry cake mix, eggs, water and margarine until smooth. Pour half of batter into a 9 x 13-inch greased pan. Bake 15 minutes at 350°. Melt caramels and milk in double boiler. Pour over cake but not to edges. Sprinkle chocolate chips next and then pecans. Pour remaining batter over all. Bake 30 minutes at 350°. Let cool. This cake is delicious by itself or it can be topped with French icing, ice cream or whipped cream.
Fry bacon in cast iron skillet; remove bacon, but leave drippings. Add greens. Cook, stirring almost constantly, until liquid has evaporated. Season to taste.
Saute onions. Brown meat and drain. In a large pot, add all ingredients and bring to a boil, then simmer for 30 to 40 minutes. Serves 6 to 8.
Dissolve soda in buttermilk. Sift cocoa and flour together. Cream sugar and oil; add eggs and mix well. Add flour mixture alternately with milk to the sugar and oil. Add water and vanilla. Bake in 2 cake pans that have been greased and floured in a 350° oven for 25 to 30 minutes.
Combine all ingredients together reserving 1 small can chow mein noodles or 1/2 large can of noodles. Place in a 9 x 13-inch pan sprayed well with Pam cooking spray. Top with remaining chow mein noodles. Bake, uncovered, at 325° for 40 minutes.
Combine the butter and peanut butter. Melt in a saucepan. Add the vanilla and powdered sugar; mix well. Pour into a greased pan. Cool; cut into squares.
Mix pumpkin and milk in saucepan. Heat. When just starting to boil, add beaten egg with the rest of ingredients.
In top of doubler boiler, beat the eggs until light and lemon colored. Add the juice from the lemons and finely grated rind from 1 lemon. (You may add more grated lemon rind if you like it real lemony.) Add butter and sugar; put pan over boiling water on the stove. Stir to mix well and cook until it thickens, stirring constantly, until it is thick and clear, about 10 minutes or so. Pour into jars and store in refrigerator when cooled. Keeps indefinitely. Use as you would jelly, on rolls, gingerbread or toast.
Blend Crisco and flour, add milk. Mix well. Drop by teaspoonful onto a greased pan. Cook at 450° about 15 or 20 minutes. Makes 8 to 10 biscuits.
Mix all together, except Parmesan cheese. Pour into a greased 9 x 13-inch baking dish. Dot with butter and sprinkle Parmesan cheese over top. Bake at 350° for 1 to 1 1/2 hours.
Combine all vegetables. Mix sugar, salt, pepper and liquids together. Pour over vegetable mixture. Let stand overnight in refrigerator.
Dust fruit and raisins with 1 cup flour. Cream brown sugar and margarine. Beat in 4 eggs. Add buttermilk, orange juice and vanilla. Mix well. Add 2 cups flour, soda, spices, and salt. Mix well. Add fruit, raisins and nuts. Drop spoonfuls onto greased cookie sheet. Bake at 350 degrees for 14 minutes. Makes 5 dozen.
Mix flour, cocoa, sugar, soda and salt thoroughly, then mix salad oil, water, vinegar and vanilla. Mix real well by hand or mixer. Pour into 2 round pans or one long pan greased or sprayed with Pam. Cook about 20 minutes or until pick comes out clean.
Thaw dough and let rise. Divide into 6 balls. Simmer onion, fat and monosodium glutamate. Add ground beef and cabbage; saute until cabbage wilts. Roll dough into squares. Lift meat mixture with slotted spoon and place on squares. Fold edges of dough to cover filling. Place on baking sheet and bake at 350° for 25 to 30 minutes. If desired, place cheese slices on top and melt for last minute of cooking.
Mix all ingredients together. Bring to a boil. Turn to medium heat and cook for 20 minutes. It is even better the second day.
Beat egg whites until frothy; add baking powder and continue beating. Add sugar gradually until holds a stiff peak. Add vanilla and fold in crumbs and nuts. Pour into greased 9-inch pie pan. Bake 30 to 35 minutes at 350°. Refrigerate until cool. Top with whipped cream and refrigerate at least 3 to 4 hours before serving. (Pie gets moist as it refrigerates.)
Drain juice from Mandarin orange slices & pineapple. Slice bananas cross-wise. Mix all together.
Combine sugars, lard-butter (I use 1/2 lard and 1/2 butter) and eggs. Mix soda and small amount of water to form liquid. Add flour, salt, vanilla and nuts. Shape into rolls and wrap in wax paper. Cool overnight. Slice and bake at 350° until light brown.
Mix cream cheese with mayonnaise. Add other ingredients and spread on crackers. Broil until light brown and bubbly. Makes about 20 crackers.
Beat eggs in a large bowl. Stir in remaining ingredients, except stuffing mix. When well blended, stir in stuffing crumbs and let stand 20 minutes. Shape into balls between palms on hands, using a rounded teaspoonful for each ball. Bake at 350° for 20 minutes until hot and lightly browned.
Cook squash until tender. Drain. Mash squash. Add salt and pepper. Add melted margarine, onion, soup, sour cream and half of stuffing mix. Mix thoroughly and pour into a casserole dish. Sprinkle remaining stuffing mix on top and bake at 350° for 30 to 40 minutes.
Line cookie sheet with foil and cover with saltine crackers. Boil butter and brown sugar for 3 minutes until frothy. Pour over crackers. Bake at 400° for 5 minutes. It will bubble. Remove from oven and sprinkle with chocolate chips. Let set 5 minutes. Spread chocolate with spatula. Refrigerate at least 1 hour; break into pieces.
Preheat oven to 450°. Beat eggs and milk until they are well blended. Add the flour and salt, stirring the batter until it is slightly lumpy. Set 10-inch pie pan or skillet in oven to melt butter. When the butter is very hot, pour in the batter and bake for about 20 minutes or longer or until the pancake is brown and puffed. Sprinkle with lemon juice and confectioners sugar and cut into wedges. Serve immediately as it will deflate quickly. Serves 4.