HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place clean cauliflower in salted water to cover. Bring to boil and cook 15 to 20 minutes (until tender). Drain. Place the whole cauliflower in a shallow baking dish. Mix mayonnaise and mustard and spread it over the cauliflower. Sprinkle until covered with shredded Cheddar cheese. Bake in 350° oven until melted and slightly brown and bubbly. Serves 6 to 8.
Layer in salad bowl the first 8 ingredients. Sprinkle with Italian Good Seasons dressing. Put layer of mayonnaise (spread gently on top). Sprinkle with Parmesan cheese. Cover tightly. Refrigerate 24 hours. Toss just before serving.
Cut meat into serving slices and brown. Salt and pepper to taste. Layer thinly sliced onions over top. Add soup (undiluted), 2 cans if you want more gravy. Bake at 350° for 1 1/2 hours, covering first half of baking time.
Preheat oven to 400°. Place apples in a well-greased 8 x 9-inch pie pan. Combine 1/4 cup sugar with cinnamon; sprinkle over apples. Cover with foil. Bake at 400° for 20 minutes. Meanwhile, cream butter and gradually add 1/2 cup sugar. Blend in egg and vanilla. Sift flour with baking powder. Blend into the creamed mixture. Spread over apples in pan. Bake uncovered 20 to 25 minutes. Serve warm or cold. Great with ice cream. Serves 6 to 8.
Combine both sugars and shortening. Add egg and vanilla and mix well. Combine salt, baking soda, cream of tartar and flour. Add to sugar mixture and mix well. Form into balls the size of walnuts. Dip top half in a dish of water then into a dish of sugar. Place on a greased baking sheet and press down the center with finger. Bake at 400° for 7-10 minutes. Use colored sugar at holidays.
Cream together butter, margarine and sugar; beat until fluffy. Then add vanilla, sifted flour and potato chips. Mix lightly and drop by teaspoonful onto ungreased cookie sheet. Bake at 350° for about 15 minutes. Watch; don't get too brown around edges. Fragile. Sprinkle powdered sugar over cookies when cool.
Mix all ingredients, except cheese. Pour half of mixture into a greased casserole dish (deep). Add half of the chilies and grated cheese. Layer with rest of corn mixture; top with chilies and cheese. Bake at 350° for about 30 minutes, or until top is golden and center is set.
Clean and rinse beans. Place beans, water, and epazote in a 3 1/2 to 5 quart pot, and cook on medium-high for 1 to 2 hours, or until beans begin to soften. Partially cover with lid and stir occasionally. (Beans that are not fresh will take longer to cook.)
Drain fruit; put in bowl and add the sour cream and whipped topping. Add rest of ingredients.
Cook spaghetti in large pot of boiling water with olive oil until al dente (almost done-soft outside, firm inside). Drain well. Return to pot, add Mozzarella and toss until cheese melts (cheese will be gummy and seemingly inseparable but will break up as other ingredients are added).
Stir together margarine, sugar and milk in heavy 2 1/2 or 3-quart saucepan. Bring to full boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly to avoid sticking. Remove from heat; stir in peanut butter. Add marshmallow cream and	vanilla. Pour	in 9 x 13-inch pan and cool at room temperature. Makes about 3 pounds.
Prepare cake mix and place in greased 9 x 13-inch pan. Sprinkle on sugar and rhubarb. Carefully pour cream on top. Bake at 350° for 45 minutes.
Sift together flour, sugar, baking powder and salt into a bowl. Make a well in center and add water, oil, egg yolks, grapefruit juice and lemon peel. Beat until very smooth. Beat egg whites with cream of tartar until stiff but not dry. Gradually pour egg yolk mixture over egg whites. Fold in gently until just blended. Do not stir. Turn batter into an ungreased 9-inch springform pan and bake at 350° for 30 minutes or until top springs back when touched lightly with finger. Invert onto rack and cool thoroughly. Loosen edges of cake carefully and remove cake from pan. With a serrated knife, cut cake crosswise to make two layers.
Pour the dry cake mix into a bowl and cut in the margarine. Add the eggs and mix well with your hands. Roll into balls and put on an ungreased cookie sheet. Bake at 325° for 7-10 minutes; cool. Frost with lemon frosting.
Cream butter and brown sugar and add eggs. Add remaining ingredients. Bake in oven at 350° for about 20 minutes.
Wash ham; place in roaster, skin side down. Pour remaining ingredients over ham. Cover and bake at 400° for 2 hours and 30 minutes or until tender. Remove skin and top fat from ham. Sprinkle with additional brown sugar. Brown top slightly. Cool; slice.
One cup size each for large family. Cut down for small. Place in 1-inch water over low heat. When done, add small amount of dressing.
Cream together peanut butter, sugar and eggs. Add margarine and mix well. Mix baking powder with flour. Add slowly to cream mixture. Bake at 350° about 10 to 12 minutes or until light to golden brown.
Sift together the flour, soda, salt, cinnamon and nutmeg and set aside. In a large bowl, beat sugar, oil, eggs and vanilla at medium speed until thoroughly combined. Gradually beat in flour mixture until smooth. Fold in apples, nuts and raisins. Pour in greased 10-inch tube pan. Bake 1 hour and 15 minutes at 325°.
Mix all ingredients together. Store in covered bowl in the refrigerator. Will stay good for up to 2 weeks. When ready to use, roll out and cut with a biscuit cutter. Bake in a 425° oven for about 10 minutes or until done. Makes 20 to 24 biscuits. Really good!
Blend well sugar, oleo and vanilla. Add crushed chips, nutmeats and flour. Cover and chill in refrigerator for 1 to 2 hours. Form a ball of dough and flatten with a glass dipped in sugar on ungreased cookie sheet. Bake at 350° about 15 minutes or until edges of cookie are light brown. Great flavor. (Can use stale potato chips.)
Preheat oven to 325°. Put corn in medium bowl. Blend flour, sugar, oleo, salt and pepper. Add to corn. Stir in green chili and cheese. Pour into an 8 x 8 greased casserole dish and bake at least 1 hour. Corn pudding is done when a knife inserted in center comes out clean.
Peel, slice and remove seeds from	cucumbers. Mix canning lime thoroughly with enough water to cover cucumbers; let stand 24 hours. Drain and wash well. Soak in cold water for 3 hours; drain well.
In casserole dish, layer as follows: squash, tomatoes, onion, sausage and cheese. Season with salt, pepper and desired amount of Italian seasoning. Repeat layers. Bake in 350° oven for 45 minutes to 1 hour. (Is even better the second day!)
Mix first three ingredients and press into baking pan. Bake at 350° for 10 minutes. Beat eggs and add remaining ingredients. Pour into shell and bake 30 minutes at 350°.
Brown meat lightly in butter. Add onion to meat and saute until onion is soft. Stir in seasonings and rice. Add 1/2 can of tomato sauce and 1/2 cup water. Simmer for 5 minutes. Cut tops off peppers. Clean and remove seeds and membranes. Stuff peppers with meat and rice mixture and place in a baking dish. Combine remaining tomato sauce, tomato paste and remaining water. Cover tops of peppers with some sauce and pour remainder into the baking dish. Bake, covered, in a 350° oven for 30 minutes. Uncover and bake for an additional 30 minutes. Add additional water, if necessary.
Cook dates, 1/2 cup sugar and water over medium heat. Stir now and then until thick. Remove from heat. Add vanilla and butter. Mix flour, oats, soda, salt, 1 cup sugar and shortening. Mix like pie dough. Press half (solid) dough into well-greased 8 x 10-inch or larger pan. No flour in pan. Spread date mixture on top. Cover with rest of the dough; press firmly. Bake 30 minutes at 350°. Cool well. Sprinkle generously with confectioners sugar. Cut into squares.
Spoon cranberries into bottom of a greased 10-inch pie plate. Sprinkle with 1/2 cup sugar and pecans. Set aside. Beat eggs at high speed of an electric mixer. Add remaining 1 cup sugar and vanilla, beating well. Add flour, butter and shortening. Beat well. Pour batter over cranberry mixture; bake at 325° for 50 minutes or until golden brown. Serve warm with whipped cream or ice cream. Yields one 10-inch pie.
Mix all above except Hawaiian Punch in punch bowl. Fill the rest of the bowl with Hawaiian Punch. Makes approximately 2 gallons.
In a mixing bowl cream butter and sugar. Add egg and vanilla, beat until thoroughly combined. Blend in the bananas. Combine flour, baking powder, baking soda and salt. Add to creamed mixture. Divide batter in half. Add cocoa to half. Spread into a greased 9 x 13 in. pan. Spoon remaining batter on top and swirl with a knife. Bake at 350° for 25 minutes or until toothpick inserted near center comes out clean. Cool. Cut into bars.
Combine crumbs, butter, cinnamon, nutmeg and 1/4 cup of sugar in bowl; mix well. Pat mixture in a 9-inch spring-form pan and chill.
Preheat oven to 350°. In heavy skillet, cook beef with salt until browned, stirring to break into small pieces. With slotted spoon, transfer beef to large bowl. Add potatoes, soup, sour cream, cheese and chopped onion; mix well.
Brown the oleo and onion. Cook broccoli according to directions on bag. Combine all other ingredients; stir well. Put into casserole dish and bake 45 minutes at 325°.
Melt butter in large saucepan over high heat. Add sausage. Brown 4 or 5 minutes, stirring frequently and scraping bottom of pan. Add chicken. Cook for 4 or 5 minutes or until brown. Add blackened seasoning, garlic, plus 1/2 cup each of onion and bell pepper. Cook until vegetables start to soften, about 6 to 8 minutes. Stir in rice and stock and add remainder of vegetables. Bring all to a boil and turn heat down to a slow simmer. Simmer 30 minutes. Pour in baking pan and bake at 350° for 1 hour.
Have pork and ground beef ground together. Mix all the ingredients; make into small balls. Have water boiling with a pinch of salt. Drop balls into water for a few minutes; fry slowly in butter until brown.
Beat all ingredients together, except 7-Up. Add it last, then beat well. Bake in a 13 x 9 x 2-inch pan in a 350° oven for approximately 40 minutes. Preheat oven.
Heat oven to 400°. Layer chicken, broccoli and cheese in greased 9 x 1 1/4-inch pie plate. Beat remaining ingredients, except topping, for 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake for 20 minutes. Sprinkle with topping. Bake until knife inserted in center comes out clean, 15 to 20 minutes. Cool 5 minutes. Makes 4 to 6 servings. Enjoy!
Heat oil in skillet over medium heat. Add carrots, cabbage, onion, salt, sugar and ginger. Stir quickly until ingredients are combined. Add water; cover and simmer 6 minutes. Contains 57 calories per 1/2-cup serving.
Line cookie sheet with waxed paper. In a large saucepan, over low heat, melt margarine. Add marshmallows. Cook, stirring constantly, until marshmallows are melted. Remove from heat.
Preheat oven to 375°. Cut haddock up into smaller pieces and place into 1-quart casserole dish with scallops.
Put the first 5 ingredients into ice and let stand 3 hours. Drain. Mix the remaining ingredients. Bring to a rolling boil. Heat jars. Can while hot.
Saute macaroni, green pepper and onion in cooking oil over low heat for 5 to 10 minutes, until lightly browned.
Boil chicken until done (50 minutes), reserving broth. Line bottom of casserole dish with cut up chicken. Drain Veg-All and spread over chicken. Salt and pepper to taste. Mix broth with cream of celery soup and pour over chicken and Veg-All. Spoon crust mixture over pie. Bake at 350° to 375° for 1 hour.
Spray cookie sheets with Mazola cooking spray. In large bowl, combine flour, sugar, cocoa, baking soda and salt. Stir in corn syrup and egg whites until blended. Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake at 350° for 7 to 9 minutes. Do not overbake. Makes 2 1/2 dozen. Each cookie: 0 gram total fat, 0 mg. cholesterol, 60 calories, 1 gram protein, 13 grams carbohydrate, 65 mg. sodium.
Mix together all ingredients except chow mein noodles. Chill overnight. Right before serving, add chow mein noodles. Serve on lettuce leaf.
Layer single on rack in pan. In saucepan mash cranberry sauce with fork. Add salt and orange; cook over low heat, stirring constantly	until sauce thickens. Boil 1 or 2 minutes. Sauce is ready when it's thick and smooth. Brush sauce over chicken. Continue baking and turning; brushing several times until richly glazed. Bake for 1 hour at 400°.
Cook cake mix according to box directions. Let cool completely. Poke holes in cake (try to keep away from edges). Pour Eagle Brand milk and caramel over top. Top with Cool Whip. Crumble candy bars and sprinkle over top.
In a 1-quart glass measuring cup, put the first 5 ingredients. Cook on High for 3 minutes and 45 seconds. Stir and cook for 3 minutes and 45 seconds again. Add the vanilla and margarine; cook on High for 1 minute and 30 seconds. Add the baking soda; stir until frothy. Pour onto a buttered pan. Cool and break into pieces.
Oil a large kettle and then place the stewing beef into the kettle. Over medium heat, brown the meat on all sides by turning the meat often for the first five minutes. When the meat has been browned, add 1 quart of water, salt, pepper, garlic, onions and vinegar and cook until the meat is tender. After the meat is tender, add the vegetables and tomato sauce. The soup concentrates as it cooks, so add another pint or two or water. When the vegetables are tender, add the ravioli and cook until they are done. Add the two cheeses, stirring them in.
Brown beef; add pepper and onion. Cook. Add salt, chili powder, pepper, cumin and allspice. Put this with remaining ingredients in large pan. Bring to a boil, remove from heat and add meat. Simmer for about 3 hours.
Grate cheese and drain pineapple. Mix cheese, pineapple, sugar and salad dressing. This is good on crackers or on lettuce leaves.
Parcook bacon halfway so it is still soft. Cut strips either in half or in thirds, depending on length. Take 2 scallops and wrap in bacon (like an "S").
Cook sugar, flour, egg yolks and milk over medium heat until thick, stirring constantly. Add vanilla and coconut. Pour into baked pie shell. Top with meringue.
Brown ground chuck and drain. Simmer all ingredients together for 1 hour. Add kidney beans or chili beans (optional, not drained). Simmer 15 more minutes.
Pour juices over ice in a large wine glass. Add a splash of club soda and garnish with lime slice. Serves 1.
Cream butter and sugar. Work flour, vanilla and nuts into creamed mixture. Form into small balls. Bake on ungreased sheet in a 350° oven for 30 minutes or until very lightly browned. Roll tarts in sugar while still warm. Makes 6 dozen.
Beat egg whites until stiff. Gradually add Karo syrup that has just come to a boil to egg whites, beating constantly.
Cook zucchini 6 minutes. Add sugar. Cook 6 minutes. Add lemon juice and pineapple. Cook 6 minutes. Take off stove; slowly add jello. Pour into small jars. Or pour into plastic bags and freeze.
Peel potatoes and cut into 3/4 inch cubes. Melt margarine in 3-quart kettle. Saute onion. Add potatoes and bouillon water or broth. Cook about 15 minutes until the potatoes are tender. Set aside 1 cup of potatoes. Puree the rest in blender and return to saucepan. Mix in reserved potatoes and drained broccoli. Season with salt and pepper. Over low-medium heat gradually add cheese, stirring until heated through and cheese is melted. Yield: 4 servings.
In a skillet, brown beef and onion in oil; drain. Transfer to a 5-quart slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper. Cover and cook on low for 4 to 5 hours. Add beans, corn and barley. Cover and cook on low 2 hours longer or until barley, beef and vegetables are tender.
Soften cream cheese. Add minced dried beef and onions; mix well. Shape into long rolls. Cover with pecans. Wrap with Saran Wrap. Chill until firm. Slice to serve.
Fry hamburger meat, then drain. Turn on medium-high heat. Put in a large pot. Add powder mix. Then add your tomato paste, then the Ragu. Add about 1/2 can of tomato juice. Boil noodles on the side. Let the spaghetti sauce cook while stirring. Cook until boiling hot, just a low boil.
Cream the sugar and oleo. Add eggs, flour and spices. Add soda and milk alternately with orange juice. Drop on greased cookie sheet by teaspoonfuls. Bake at 325° for 15 to 20 minutes.
If time allows, partially freeze meat for easier slicing. Remove visible fat around outside of meat. Cut meat into thin strips, 3/4-inch long and 1/8-inch thick. Heat oil in large frying pan. Brown meat strips, stirring with wooden spoon. Add 1 1/2 cups hot water, beef bouillon cube, soy sauce, garlic and black pepper. Cover and simmer slowly for 40 minutes.
Put dill in jars, then cucumbers. Put in hot peppers and pickling spices. Make the brine and pour in jars. Seal and cold bath until cucumbers turn color. For sour pickles, cut vinegar down to 1 cup and omit sugar (makes 2 quarts).
Sift together flour, baking powder, baking soda and salt; set aside. In a large bowl, cream butter, sugar, eggs and vanilla at high speed until fluffy, about 5 minutes. Stir in cocoa and melted butter. At low speed mix in flour mixture alternately with water until well blended. Pour into 2 greased and floured 9-inch cake pans. Bake at 350° for 30 minutes.
Mix together and spread on bread. Sprinkle with paprika, if desired. Broil. Watch; it burns easily. Bread should be sliced in half lengthwise and buttered before you spread mixture on.
Add milk gradually to Cheddar cheese soup, stirring until smooth. In buttered casserole, arrange layers of potatoes, onion and cheese sauce. Dot with butter. Bake uncovered 40 to 45 minutes. Uncover and bake 15 minutes longer.
Make cake as directed; bake in two 9-inch layer pans. When cool, put one layer in punch bowl. Prepare pudding. Put 1/2 over first cake layer. Slice bananas and put 1/2 over top of pudding. Pour 1/2 can of pineapple and juice over bananas. Put 1 cup of strawberries, 1/4-inch deep, over pineapple. Top with 1 carton Cool Whip. Do the same with second layer, ending with 1 carton Cool Whip. Refrigerate. Can use any large glass bowl.
Prepare cake mix as directed on package. After cake cooks, mix 1 cup sugar and 1 cup milk together and bring to a boil. Pour milk and sugar mixture over cooked cake and place in refrigerator to cool for 30 minutes. After cake has cooled, spread the fruit (pineapple or strawberries) over top of cake. Return to refrigerator until completely cold. Then, spread top with Cool Whip. Keep refrigerated.
Beat eggs until light. Gradually beat in the sugar and beat thoroughly. Stir in oil and mix until blended. Sift together flour, baking powder, baking soda, salt and cinnamon. Gradually blend dry ingredients into egg, sugar and oil mixture. Fold in the drained pineapple, walnuts and zucchini. Pour into well-greased 10-inch tube pan. Bake at 350° for 1 hour and 20 minutes. Cool in pan. Remove. Cool. Dust with confectioners sugar.
Combine dry gelatin, garlic salt, mustard and margarine. Mix well. Spread mixture evenly in ovenproof baking dish. Place chicken in single layer over gelatin mixture, turning to coat both sides. Cover baking dish.
Over medium low heat, cook together sugar and white syrup. Cook until candy thermometer reaches 250°. Remove from heat and add butter and whipping cream, slowly. Return to heat and cook until it reaches 242°, stirring constantly. Remove from heat and add vanilla and pecans. Drop on foil. When cool, wrap in Saran Wrap.
Brown hamburger meat; drain. Add taco seasoning. Put chips in bottom of pie shell and layer ingredients, ending with chips. Bake at 325° for 30 minutes.
Melt butter; add onion and cook until done. Stir in some of the bread cubes. Heat, stirring to prevent excessive browning. Turn into a deep bowl; add remaining ingredients and toss lightly. Pack stuffing loosely, it swells.
Thaw potatoes. Put all ingredients in a bowl (except cheese) and mix together. Put into a greased 9 x 13-inch pan. Sprinkle cheese on top. Bake 1 1/2 hours at 350° or until brown and bubbly. Serves 10 to 12.
Simmer clams in broth with lemon juice for 15 minutes. When hot, mix the rest of the ingredients together until it is somewhat thick (not too thick). Bake in oven at 350° for 15 minutes.
In a 4-quart pot, saute onion and garlic in olive oil until soft. Add broth, crushed tomatoes, tomato paste, carrots, celery, zucchini, cabbage, potato, oregano, basil, pepper and bay leaves. Bring to a boil. Reduce heat. Cover and simmer for 1 hour.
Combine all ingredients. Drop by teaspoon on cookie sheet. Bake at 375° for 8 minutes.
Soak pig stomach in salt water 2 hours. Mix sausage, potatoes, onions, salt and pepper. Stuff in pig stomach and sew shut the opening with needle and thread. Bake covered at 250° for 5 hours. The first hour I bake at 350°, then turn to 250° the remaining 4 hours. The stomach must be poked with a fork every 30 minutes.
Pour pineapple and juice in bowl; add pudding mix. With wire whisk, rotary beater or electric mixer, mix at lowest speed. Beat until well blended. Fold in whipped topping and nuts. Spoon into dessert dish.
First Layer: Spread cooked chicken over bottom of 9 x 13-inch pan.
In a small bowl, combine mayonnaise, sugar, vinegar and lemon juice. Mix well. Cover and chill at least 2 hours. Place broccoli flowerets in a large bowl. Add raisins, pecans, onion and bacon.	Stir to mix. Add mayonnaise mixture; toss lightly to coat. Serve immediately or cover and chill until serving time. Makes 6 side dish servings.
Bring water to a boil. Stir in rice. Cover; remove from heat and let stand 5 minutes. Add celery, pickle, onion, parsley and mustard. Mix well. Cover and chill about 1 hour. Add mayonnaise. Serve on crisp lettuce.
Put onion mix in bottom of buttered 9 x 13-inch pan. Sprinkle rice over soup. Layer chicken pieces on top of rice. Dilute soup with stock and pour over chicken. Dot with butter. Bake, uncovered, at 325° for 1 1/2 hours.
Combine all ingredients in a large bowl. Shape into a loaf in an 8 x 11 1/2 x 2-inch or larger pan. Bake for 1 hour at 350°. (Cracker crumbs may be substituted for bread crumbs.)
Preheat oven to 350°. Combine flour, oats, baking soda, cinnamon and salt. Cream butter, gradually add sugar, beating until light and fluffy. Add eggs and vanilla, mix well. Alternate additions of dry ingredients and pumpkin, after each addition. Stir in morsels. Drop onto greased cookie sheet. Bake for 15 minutes.
*These fresh, big, sweet onions can be Walla-Walla, Vidalia or Texas sweets.
Heat oven to 400°. In medium bowl, combine all ingredients except pepperoni. Stir until just moist. Fold in pepperoni. Spoon into greased muffin pans. Bake 18 to 20 minutes.
Combine vegetables in large bowl. Add cheese, broken in small pieces, and bread. Mix lightly so potatoes are not mashed. Season and put into greased 2-quart casserole dish. Pour melted butter and milk over mixture and sprinkle with cornflakes. Bake in 350° oven for 40 minutes. Serves 8 to 10.
Have eggs and oleo at room temperature. Cream oleo and sugar until fluffy. Add eggs one at a time. Add flour gradually. Pour into a greased and floured tube pan. Bake at 325° for 1 hour and 10 to 15 minutes. Cool 5 minutes. Then invert pan.
Dissolve gelatin in boiling water. Gradually add to softened cream cheese, mixing until well blended. Stir in juices and orange rind. Pour into a 1-quart mold; chill until firm. Unmold. Surround with lettuce. Makes 4 to 6 servings.
Preheat oven to 375°. Make crumbs of crackers and mix with melted margarine and brown sugar. Finely chopped nuts may be added, also. Set aside. Combine the applesauce and spices. Pour half into buttered 10-inch pie plate. Top with half of crumbs, rest of applesauce and top with rest of the crumbs. Bake for 15 minutes at 375°. Serve hot or cold with ice cream. Serves 8.
In large skillet, heat oil on medium heat. Add eggplant, onion, garlic and parsley. Cook until transparent and tender (about 5 minutes). Stir in tomatoes, tomato paste, salt and sugar. Reduce heat and simmer 45 minutes, stirring occasionally. Serve over spaghetti and sprinkle with cheese. Makes 6 servings.
Combine and boil 1 stick oleo, oil and water. Pour over sugar, flour and cocoa; then add eggs, buttermilk, salt, soda and vanilla. Mix well by spoon. Pour into a 9 x 13-inch greased and floured pan. Bake 20 minutes at 350°.