HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Turn down TV. Remove toys from countertop. Measure 2 cups flour. Get baking powder. Remove Benjamin's hand from flour. Put flour, baking powder and salt into sifter. Vacuum mixture off kitchen floor (Benjamin spilled). Get an egg. Answer telephone. Separate egg and warm baby Adam's bottle. Help Mary figure out a new math problem (the old reliable way). Grease pan: salesman at door. Take 1/4-inch of salt from greased pan and look for Benjamin. Put mess in waste basket, dishes in dishwasher. Call the bakery. Take an aspirin.
Cream butter and shortening. Gradually add sugar. Beat well. Add eggs beating after each addition. Add flour to creamed mixture alternately with eggnog mix until blended. Stir in flavorings. Pour into a greased Bundt cake pan. Bake at 325° for 1 1/2 hours or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove. One cup of chopped pecans or walnuts can be added if desired.
Combine all ingredients and cook very slow for several hours over simmering heat. Serve over favorite pasta or spaghetti.
Prepare linguine per package directions. Saute minced garlic in olive oil; add lemon juice and stir in whole and chopped clams, then add dash of red pepper. Simmer, uncovered, for 10 minutes. Serve over cooked linguine.
Boil the sugar and corn syrup until sugar is dissolved. Remove from heat. Add peanut butter and margarine. Pour over corn flakes. Stir gently. Wait 15 minutes, then make balls with wet hands. Store, covered, in refrigerator. Serve cool or room temperature.
Early in day or day before, heat ribs to boiling in uncovered saucepan with enough water to cover. Simmer on low for one hour or until fork-tender. Drain. Place ribs in barbecue sauce. Refrigerate until ready to use. Cook 30 minutes on grill or broil or bake in oven. Be careful not to overcook because meat has been precooked. It needs only to be well heated through to bring out flavor of marinated meat. Sieved broth may be used for soup.
Mix the first 4 ingredients together. In a saucepan, combine the last 4 ingredients and cook 1 minute. Pour over dry ingredients; mix thoroughly. Drop by teaspoon onto wax paper or greased pan. Let stand until cold.
Slice potatoes about 1/4-inch thick. Place side by side or in a "fallen domino" pattern in casserole or cake pan. Add the water. Cut up margarine in small pieces and place them on the potatoes. Sprinkle with the dry Italian dressing. Sprinkle with the Parmesan cheese. Cover with foil and bake 1 hour at 350°. Uncover and bake 10 minutes more.
Cook bacon until crisp. Cook onions, celery and peppers in butter until tender. Mix all ingredients together and pour into a greased casserole dish. Bake in moderate oven at 350° for 30 to 40 minutes.
Melt chocolate with butter. Beat eggs well in a medium size bowl. Gradually beat in	sugar until mixture is fluffy thick. Stir in vanilla and chocolate mixture, then blend in flour and walnuts until well blended. Pour into a buttered 9 x 13 x 2-inch pan. Bake at 350° for	30 minutes, or until shiny and firm on	top. Do not overbake; middle should be fudge-like.	Cool completely, then cut into 2-inch squares.
Peel and chill rounded tomatoes of even size. Cut in halves, scoop out centers and drop into each a raw egg. Dust with salt and pepper. Cover each with a spoonful of white sauce and then with grated cheese. Bake at 325° until egg is set.
Cream butter and sugars together. Beat in eggs and vanilla. Add flour to creamed mixture. Stir in pecans. Drop from teaspoon onto ungreased cookie sheet. Bake at 375° about 10 minutes or until lightly browned.
Melt chocolate pieces with 14 ounces of almond bark over low heat, stirring until smooth. Remove from heat. Stir in cereal and peanuts. Add marshmallows. Mix. Pour into greased 12-inch pizza pan. Top with cherries and sprinkle with coconut. Melt remaining almond bark with oil over low heat, stirring until smooth.
Combine pineapple, grapes, almonds and sunflower seeds. Toss with yogurt. Tear up spinach and line salad bowl. Then add pineapple and grape mixture.
Saute hamburger meat with onion; drain grease. Mix first 8 ingredients. Pour 1/2 cornmeal batter in first. Add your hamburger meat, then sprinkle cheese. Add remaining cornbread mixture. Bake 45 minutes to 1 hour. Bake at 350°. Let cool for 30 minutes.
Brown cut up bacon slightly. Remove bacon and add hamburger and chopped onion; brown. Into a large casserole, add meat, beans and other ingredients. Mix well. Bake at 350° for 1 1/2 hours in a covered casserole. Remove the cover 1/2 hour before casserole is done.
To vinegar, add all ingredients except oil. Shake or blend well, then add oil and mix. Refrigerate.
Preheat oven to 425°. In a small bowl, soak the currants in the water for 10 minutes. In a large bowl, whisk the flours, poppy seed, baking powder, baking soda, lemon peel and cinnamon. Using a pastry blender, cut the margarine into the flour mixture until it resembles crumbs. Stir in the yogurt, egg whites, currants and water and mix well. The dough should be somewhat sticky and soft. On a floured surface, roll out the dough until it is 1/2-inch thick, then cut it into rounds using a 2 1/2-inch cutter. Coat a baking sheet with nonstick spray. Place the scones on the sheet, leaving about 1/2-inch between them and bake until lightly browned, about 10 minutes. Serve warm. Yield: 18 scones.
Drain clams; reserve liquid. Saute onion and garlic in butter until tender, but not brown. Add flour, stirring constantly. Gradually add clam juice and liquid drained from clams. Cook and stir over low heat until slightly thickened. Add clams, parsley, salt and pepper. Cook linguine according to package directions; drain. Toss individual servings with clam sauce and top with Parmesan cheese. Makes about 6 servings.
Season meat with salt, pepper and garlic salt and brown in skillet. Stir in tomato sauce and spaghetti sauce. Simmer for about 10 minutes. After sauce has simmered, stir in package of cottage cheese. Pour a portion of sauce into bottom of baking dish; cover with strips of lasagna noodles that have been drained. Add slices of Mozzarella cheese. Repeat layers, ending with meat sauce. Top with strips of Mozzarella cheese. Bake at 350° for 20 minutes. This dish is good to prepare the night before use and take from refrigerator and bake.
Marinate meat overnight in 1/2 cup vinegar, salt, pepper and 1 tablespoon melted garlic. Next day, brown beef in olive oil. Set aside. Saute onion in olive oil and add tomato sauce. Brown meat, bay leaf and 1 cup boiling water. Simmer until tender. Add liver pate, green chiles, peas, potatoes and sweet peppers. Simmer a few minutes, thicken with bread crumbs. Check seasoning to taste.
Let cream cheese soften to room temperature. Mix well with sugar, pineapple and pecans. Add the Cool Whip, folding gently. Pour into baked pie crust. You can use Sugar Twin and low calorie cream cheese.
In a 13 x 9-inch pan, sprayed with Pam, layer chicken cutlets, ham, cheese and precooked Stove Top stuffing. Pour chicken broth over top. Bake in a 350° oven for 1/2 hour or until bubbling. Serves 4 to 6.
Heat the oil in a large skillet over medium-high heat. Add the pancetta and cook until softened but not browned, about 3 minutes. Add the cauliflower and saute, stirring frequently, until lightly browned, 5 to 7 minutes.
Mix together. Bake at 350° for 1 hour. I use slices of cheese (melted) instead of Cheez Whiz.
Prepare pudding as directed on package. Mix together with Cool Whip. Add brandy now if using it. Slice cake as normal, then slice in half. Start with layer of cake, the Cool Whip/pudding mix, then layer of each fruit. Continue layering and end with Cool Whip mixture. Top with one of the fruits. Looks beautiful in trifle bowl or clear bowl.
In food processor, add cheese, pimento and pickles. Process for 5 seconds. Scrape sides of bowl with a spatula. Process 3 to 5 seconds more. Add remaining ingredients. Process 5 seconds or until mixture is well blended.
Brown pork chops in skillet and drain off fat. Blend together in separate bowl soup, sour cream and water. In large rectangular pan, layer 1/2 the potatoes and sauce; salt and pepper. Top with 1/2 the browned and drained pork chops. Layer with remaining potatoes and sauce; salt and pepper. Top with remaining pork chops. Bake at 325° for 2 hours.
Brown ground beef and onion. Add sugar, tomato soup and mix. Add this mixture to the beans that have been placed in casserole. Stir together. Top with bacon and bake at 350° for one hour or until bubbly throughout.
Dissolve gelatin in boiling water. Add berries, pineapple and bananas. Chill until partly thickened. Turn 1/2 of the mixture into a 9 x 13-inch dish. Chill until firm. Spread sour cream on top, then add the remaining gelatin mixture. Chill several hours or until firm.
Mix first 4 ingredients; add water. Mix with a fork until off sides. Roll in small balls. Bake at 375° for 10 to 12 minutes. Roll while still hot in powdered sugar.
Blend butter, cream cheese and sugar. Add eggs and vanilla. Sift together flour, baking soda, baking powder and salt; add alternately with milk, mixing well after each addition. Pour into greased and floured 13 x 9-inch pan. Sprinkle with crumb mixture. Bake at 350° for 35 to 40 minutes.
In a large skillet, cook bacon over medium heat until crisp, about 10 minutes. Reserve fat in the pan, drain bacon on paper towel. Crumble and set aside. Coarsely chop onion. Add onion and rice to pan and cook, stirring often for 2 minutes. Increase heat to medium-high and add tomatoes and juice, broth, thyme, black pepper and bay leaf. Bring mixture to boil, breaking up tomatoes with a spoon. Reduce heat to medium-low, cover the pan and simmer for 15 minutes. Cube the turkey and ham. Cut bell pepper into thin slivers. Stir turkey, ham and bell pepper into jambalaya. Cover and cook for about 5 minutes until pepper is limp.
Brown the beef and sausage. Drain the fat off. Melt in the cheese. Stir well. Place a spoonful on each slice of cocktail rye. Place on cookie sheet in oven at 400° about 10 minutes or until bread is toasty.
Sift together 1 1/2 cups of flour, yeast and cinnamon. Heat milk, water, raisins, sugar, oil and salt over low heat until just warm. Add liquid to dry ingredients and beat until smooth. Stir in more flour to make a soft dough. Turn out on floured board. Knead until manageable (3 minutes). Cover with bowl. Rest 30 minutes. Roll out on corn meal or flour until 1/2 inch thick. Cut into 3 to 4-inch circles. Place on buttered cookie sheet sprinkled with corn meal or flour. Let raise 30 minutes. Bake in 350° oven for about 20 minutes.
Preheat oven to 375°. Lightly grease 8 x 8 x 2-inch baking dish.
Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Stir in water and mashed strawberries gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute, cool. Beat cream cheese until smooth; spread on bottom of pie shell. Fill shell with whole strawberries. Pour cooled strawberry mixture over whole berries. Refrigerate until set; at least 3 hours.
Drain peaches, reserving syrup. Combine 1/2 cup sugar with peach slices, cornstarch, corn syrup, pumpkin pie spice and vanilla. Set aside cheese cake topping. Combine eggs, 1/3 cup sugar, lemon juice and 2 tablespoons peach syrup in saucepan. Cook, stirring constantly, until thick. Soften cream cheese. Blend in sour cream. Add hot mixture. Beat smooth. Pour in crust and bake.
Preheat oven to 375°. Cook macaroni as directed on box. Spray a 3-quart casserole dish with a nonstick spray. After the macaroni is cooked, drain off water and add salt, pepper and butter or margarine. Mix milk, egg and cheese together, then add the macaroni. Place into casserole dish. Pour on the milk mixture and bake until bubbly and golden brown, approximately 30 to 45 minutes. Enjoy.
Whip together by hand and pour into unbaked pie shell. Bake in a 350° oven for about 45 minutes.
Beat egg whites to stiff peaks. Slowly add the powdered sugar, beat well. Add the 1/4 c. butter or Crisco and mix well. Add flavoring, salt and food coloring, mix. Spread on a completely cooled cake. This frosting freezes well.
Preheat grill to medium (if using gas grill), or until charcoal is covered with gray ash and is medium-hot. In a small saucepan, combine vinegar, water, margarine, Worcestershire sauce, garlic salt and pepper; bring to a boil. Place chicken on heated grill. Brush with half of sauce, grill for 8 minutes. Turn over and baste with remaining sauce. Grill 7-8 minutes longer or until internal juices run clear.	Serve.
Beat together cream cheese and milk until smooth. Add next 4 ingredients; mix well. With a spoon, fold in shrimp. Cover and chill at least 2 hours. Serve with assorted vegetables and crackers. Sprinkle top with paprika.
Mix ingredients. Bake in 9 x 13-inch pan at 350° until done.
Cube angel food cake to make and place in a glass dish. Combine instant vanilla pudding, milk and vanilla ice cream. Pour over cubed cake. Chill. Combine strawberry Jell-O and hot water. While still hot, put in frozen strawberries. Pour over the cake, chill and serve. Serves 12.
Mix with electric mixer. Bake at 350° for approximately 1 hour. Sprinkle with nutmeg on top.
Cook spaghetti and drain. Melt butter and pour into bottom of casserole dish. Sprinkle Parmesan cheese on top of melted butter. Top with spaghetti, sauce and Mozzarella cheese. Bake at 350° until top layer of cheese is melted, approximately 30 minutes.
Grind up Oreo cookies in a blender and set aside. Mix cream cheese with butter and powdered sugar until smooth. Add Cool Whip and mix well and set aside. Mix vanilla pudding with milk. When thick, blend into the Cool Whip mixture. Cover the hole of a clean flowerpot with a small plastic lid. Alternate layers of the Oreo crumbs and cream-pudding mixture, ending with Oreo crumbs. Cover with plastic wrap and refrigerate for 1 to 2 days. Prior to eating dinner, cover the stems of some cut flowers with plastic wrap and insert them into the dirt cake. Use as a centerpiece during dinner, then remove the flowers and enjoy.
Slice unpeeled zucchini. Simmer in a little water for 3 to 6 minutes. In a casserole dish, combine sour cream, butter and cheese. Stir over low heat until cheese melts. Add salt, pepper and paprika. Add zucchini and mix gently to coat. Sprinkle with crumbs and Parmesan cheese. Bake at 375° for 10 to 15 minutes or until golden brown.
Combine margarine, sugar and cocoa; stir well. Add beaten eggs and milk; stir well. Do not beat. Add vanilla. Pour into pie shell. Bake at 400° for 10 minutes then reduce heat to 350° and bake for 25-30 minutes.
Mix first 4 ingredients together, then add Pet milk, sweet milk and water. Cook until lightly thickened, then add vanilla and cook until thicker.
Cook garlic in margarine for 2 to 3 minutes. Add broth and tortellini; heat to a boil. Reduce heat; simmer 10 minutes. Add spinach and tomatoes. Simmer 5 minutes or more. Serve with grated Parmesan cheese.
Mix coconut, flour, cracker crumbs, sugar and margarine. Put 1/2 of mixture on bottom of 8 x 8-inch pan. Pat down. Then put on cherry pie filling. Sprinkle other 1/2 of crumbs on top. Bake at 400° for 20 minutes.
Cook broccoli and rice separately. Saute onion and celery in butter. Add soup and water. Add cheese and seasonings and stir until cheese is melted. Add rice and broccoli and bake at 350° for 15 minutes or until warm.
Cook sugar, Karo, milk and pecans in heavy pot over medium heat until sugar dissolves. Cook to soft ball stage. Remove from heat and add vanilla and margarine. Allow to cool for 5 minutes, then stir until it thickens. Drop from end of spoon in desired size. (Work quickly, as it will harden rapidly.)
Mix sugar and white syrup, microwave on High 4 minutes. Stir in roasted peanuts, microwave on High for 3 to 5 minutes. Add butter and vanilla, microwave on High for 1 to 2 minutes. Add baking soda. Stir gently until light and foamy. Spread on lightly buttered cookie sheet. Cool 30 minutes to 1 hour. Break into pieces.
Blend together flour, butter and pecans. Pat out this mixture smoothly into a 9 x 13-inch pan. Bake at 375° for 20 to 30 minutes. Let cool completely. Blend together cream cheese, 1/2 bowl Cool Whip and powdered sugar. Beat the pudding and milk until thick, 1 to 2 minutes. Pour the lemon instant pudding mixture on top of the Philadelphia cream cheese and Cool Whip layer. Place other half bowl Cool Whip on top of this layer and sprinkle with nuts. Cool overnight. Keeps well in refrigerator for one week or more.
Dice bananas, pineapple, celery and chicken. Mix bananas and pineapple together to prevent discoloration of the bananas. Lightly add other ingredients. Serve on lettuce leaves. Garnish with chopped nuts and ripe or stuffed olives. Yields 6 to 8 servings.
Drain fruits. Soften the cream cheese. Mix mayo, sugar and cream cheese with mixer until smooth. Fold in well drained fruit, then Cool Whip and marshmallows. Cover and serve 12 to 24 hours later. Add coconut or sprinkle with walnuts, if desired.
Boil fryer for 1 hour or cook until done. Cool, debone and cut into large pieces. Mix melted margarine and stuffing together; spread evenly in a 9 x 13-inch dish. Place chicken pieces on top of stuffing. Mix soups with 2 cans of broth that chicken was cooked in. Pour soup over. Bake at 350° for 45 minutes.
Clean Brussels sprouts; strip off any yellow leaves and slice off ends. Partially cook in boiling water until not quite tender (about 5 minutes). Drain. Return well drained sprouts, grapes and 2 tablespoons butter to pan. Season with salt and pepper. Heat until butter is melted and sizzling. Pour in cream; reduce heat to low and cook sprouts until cream has almost evaporated completely, about 10 minutes. Dot with 1 or 2 tablespoons more butter.
Finely chop vegetables and sprinkle on top of crescent rolls. You can use celery, cauliflower, broccoli, green onions, shredded carrots, etc. Blend ingredients well with vegetables and place on top of cooled crescent crust.
Drain medium size can crushed pineapple. Bring juice to boil and dissolve Jell-O, then add ice cream to mixture. Stir until melted. Add pineapple and let set until firm. Pour in baked pie shell. Chill. Serve with whipped cream.
Brown ground beef. Add chunks of Velveeta cheese and the can of green chilies and chopped tomatoes. Melt and serve with Doritos. A crock-pot works well.
Brown sausage and drain well. In a 9 x 13-inch casserole dish, layer bread, sausage and cheese. Repeat, using the remaining bread, sausage and cheese. Slightly beat the eggs (I use a wire eggbeater) in a large mixing bowl. Add the salt, pepper and dry mustard. (I sift the dry mustard as I add it; it is hard to blend.) Beat to blend. Add the milk. Beat again and pour over the layers.
Peel and dice eggplant. Parboil in boiling, salted water. Drain. Mix with bread crumbs, cheese and bacon (which has been fried and fat poured off). Beat eggs. Add milk and combine with eggplant mixture. Pour into 3-quart casserole. Dot with butter and sprinkle with Parmesan cheese. Bake in 325° oven until set and brown.
Mix all together. Pour into a pan sprayed with Pam, 9 x 13-inch. Refrigerate overnight. Bake at 350° until bubbly.
Cook beef, onion and garlic until brown; drain. Stir in sauce, mushrooms, sugar, oregano, basil, salt and pepper. Heat to boiling, stirring constantly. Reduce heat; simmer for 10 minutes. Heat oven to 400°. Grease or use Pam in 9 x 13-inch baking dish. Mix Bisquick with milk and egg; spread 1/2 of mixture in dish. Top with 4 slices of cheese. Spoon beef mixture over cheese. Place pepperoni on top. Top with 4 slices of cheese. Sprinkle top with Parmesan cheese and Mozzarella cheese. Drop remaining Bisquick mixture on top. Sprinkle with paprika, if desired. Bake at 400° for 20 to 25 minutes. Makes 6 servings.
Saute in butter the onion and bell pepper. Add ground beef and cook until browned. Stir in tomato paste, catsup and water. Add all other ingredients. Cover and simmer on low heat for 10 minutes. Cook spaghetti until tender. Rinse and drain. Spread meat sauce over spaghetti for individual servings.
Oil a shallow baking pan and place shallots in single row. Bake at 350° under tender, approximately 30 minutes. Remove from oven and place in blender or food processor until smooth. Blend heavy cream into shallots in blender or processor.
In a lightly greased frying pan or skillet, saute green peppers and onions until tender. Add ground beef. Mix in salt, black pepper and garlic powder to taste. Stir and let simmer for five minutes. Add tomato sauce and cook over medium fire for 10 to 15 minutes until meat is thoroughly cooked.
Lightly season chops with garlic powder, black pepper and Italian seasoning. Dice sausage, onion and mushrooms. Mix sausage, onion, mushrooms, tomato sauce and 1/2 pound cheese. Stuff mixture into chops. Use toothpicks to hold together. Cook for 1 hour and 15 minutes at 400° (until done). Fifteen minutes before done, sprinkle the rest of cheese on chops.
Roast marshmallows until golden brown. Roll in one or more of the remaining ingredients.
Cream margarine and sugar; add egg, cream, pineapple, salt and nuts. Beat well. In a Pyrex dish, place a layer of wafers and then filling alternately. Place in refrigerator. Before serving put whipped cream on top.
Mix peaches and almonds and cover with a standard recipe of meringue and bake at 325° until lightly browned. Cool before serving.
Mix sugar and egg yolks until creamy; set aside. Sift together the flour and cinnamon; set aside. Mix the oil, hot water and pineapple. Alternately add 1/4 of each mixture, blending well and continuing until contents of all 3 bowls are mixed. Add the nuts. Beat egg whites until stiff and fold into mixture. Pour into greased tube pan. Bake at 325° for 70 minutes. Mix powdered sugar and pineapple juice. Pour over the warm cake.
Cook cake mix in 9-inch cake pans, then let cool. Cut into small squares, then take a big bowl and put cut up cake in the bottom first, then add cherry pie filling, a little at a time, then add Cool Whip, a few tablespoons at a time. Layer the cake, cherry pie filling, and Cool Whip until all the ingredients are used up. Finish with Cool Whip.
Prepare rice as directed on box. Spoon into greased casserole. Melt margarine in saucepan. Blend in flour; add milk gradually. Stir over low heat until thick. Add cheese and lemon juice. Stir well. Add chicken and sauce to rice. Mix well. Bake at 350° for 20 minutes or until hot and bubbly.
Cook rice set aside. Fry bacon; add all other ingredients except soy sauce. Cook until veggies are tender; add rice and mix. Add soy sauce. Cook 5 mins. on low.
Cream sugar and shortening 10 minutes at high speed of mixer. Add eggs, one at a time. Sift flour; add salt. Add alternately with milk at a lower speed. Add butter and vanilla. Pour into a greased and floured tube pan. Bake for 30 minutes at 325°, then increase heat to 350° and bake for 25 to 30 minutes.
Rinse strawberries, cut off green stems; put aside. Mix together cream cheese, sour cream and Cool Whip until smooth (some lumps may remain if cream cheese is not room temperature). In large dessert bowl, layer vanilla wafers in the bottom, glaze, Cool Whip mixture and top with strawberries and cookies. Repeat steps, the top should end up with strawberries on top and around the bowl. Sprinkle sugar on strawberries if desired.
Mix all ingredients together until a very stiff dough is formed. Roll dough out until paper thin using lots of flour. Let dry for awhile. Roll into a roll and cut into desired size, fine or larger strips. Let dry. If not used at once, put into freezer bags and freeze.
Boil juice from pineapple and cherries. Pour over Jell-O. Add Coke. When it begins to gel, add fruit and nuts. Very good with ham or turkey.
Heat 1 tablespoon oil in wok or large skillet over medium-high heat. Add vegetables and garlic; stir-fry 4 to 5 minutes or until crisp-tender. Remove vegetables from pan. Add remaining oil and chicken to pan; stir-fry 4 minutes or until tender. Stir in vegetables, Miracle Whip salad dressing, soy sauce and ginger; simmer 1 minute, stirring occasionally. Serve over rice. Makes 4 servings.
Bake in 2 small rectangular foil loaf pans. Bake at 350° until brown.