HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut bacon into two pieces and cross. Place raw shrimp on center. Place tomato wedge, onion wedge and 1 slice of jalapeno pepper on top of shrimp. Fold up ends of bacon to cover all ingredients and secure with toothpicks (wooden ones). Place in shallow dish and marinate with Dale's sauce. Place in refrigerator for at least 30 minutes (not much longer). Place on grill and cook until bacon is done. Be careful as bacon has a tendency to catch fire if grill is too hot!
Add salt, pepper, paprika, poultry seasoning, celery (water chestnuts can be substituted for celery) and parsley flakes to matzo. Mix in eggs. Brown onions in a large frying pan. Add all ingredients to pan and fry together until light brown.
Mix flour, salt and sugar and beat in the egg.	Add the milk gradually.	Cook in a double boiler until thick.	Add a piece of butter the size of an egg and let cool. When cool, add vinegar to taste.
Grind raisins and nuts together. Mix in order given. Bake in 8-inch round pans. Grease and flour pans. Bake at 350° for 15 to 20 minutes.
Separate and unroll breadsticks. Put pepperoni slices over end half. Fold other half over; seal end and twist. Place on cookie sheet. Combine cheese and seasonings and sprinkle on breadsticks. Bake at 350° for 15 to 20 minutes. Serve with sauce.
Process first four ingredients in processor fitted with steel blade until they resemble coarse sand. Pulse in butter and extract until butter is the size of peas. Add ice water; pulse to incorporate (add more water, 1 tablespoon at a time, if dough seems dry). Dump dough onto a sheet of plastic wrap; form into a disk. Wrap and chill for at least 30 minutes before rolling out.
Combine all ingredients. Put in a greased 9 x 13-inch pan. Sprinkle with buttered bread crumbs or crushed potato chips. Bake at 350° for 45 minutes.
Cut steak into strips and fry in oil with onion. Add water, salt, pepper and soy sauce; simmer 10 minutes. Add celery. Cook for 5 minutes. Add bean sprouts and cornstarch diluted with some water. Heat through and serve over chop suey noodles or sprinkle on top.
Cook chicken; place in dish and add sour cream and soup that have been mixed together. Top with crumbled Ritz crackers. Bake at 350° for 35 minutes.
Butter a 9 x 13-inch pan. Pour cream of chicken and cream of celery soup, water and rice into pan. Stir to blend. Place chicken on top of rice mixture and sprinkle Lipton onion soup mix over chicken. Cover pan with aluminum foil. Bake approximately 1 1/2 hours at 350°.
Cook ingredients until slightly thickened. Pour into pie shell and dot with cinnamon. Bake at 375° for 10 minutes; lower heat to 350° and bake for 20 to 30 more minutes.
Alternate layers of tomatoes and onions (2 layers) in pie shell. Season to taste. Spread mixture of mayo and cheese on tomatoes. Bake at 350° for 30 minutes.
Lightly mix ground beef, salt, pepper, garlic, bread crumbs and milk. Shape into small balls and brown in hot oil. Lift from frypan and pour off grease. Using the same pan, add sour cream, bouillon and onion soup and stir to mix. Return browned balls to this mixture and simmer (do not boil) until heated through. Serve on noodles, spaghetti or rice.
Mix all ingredients until well blended. The less you handle the dough, the more tender it will be. Yields 2 dozen, depending upon size.
Cream the first 3 ingredients together well. Mix in remaining ingredients. Chill dough well overnight. Roll to desired thickness; cut into designs. Bake at 350° for 10 to 12 minutes (check bottoms). Frost and decorate. Makes lots!
Boil first 4 ingredients in saucepan for two minutes. Remove from heat, add last three ingredients and mix well.
Cook squash and onion for 5 minutes. Drain well. Combine egg, pepper, salt and half the melted margarine. Stir into squash and onion. Cover with bread crumbs. Pour remaining margarine over the top. Bake at 375° for 45 minutes uncovered.
Mix together and heat: cheese, soup, butter, celery, and onion until butter is melted. Add broccoli and rice. Pour into greased casserole. Bake at 350 degrees for 40 minutes.
Cut caramel candies into 4 pieces, combine with flour. Add chopped apples, ice cream topping and lemon juice; mix well.
Cream the cream cheese in a mixer, then combine other ingredients and cover with chopped pecans.
Saute onion, garlic and zucchini in oil in a medium saucepan until soft; stir in tomatoes, basil, salt, pepper and sugar. Heat to bubbling; simmer 30 minutes or until sauce thickens slightly. Serve over fettucelle or spaghetti. Yield: 3 cups.
Cheese Pastry: Let cream cheese and 1/2 cup butter soften at room temperature, blend. Stir in flour. Chill slightly; about 1 hour or longer. Shape in 2 dozen 1-inch balls. Place in ungreased 1 3/4-inch muffin cups. Press dough on bottom and sides of cups.
Prepare sauce mix, noodles and broccoli according to package directions. (If fresh broccoli is used, cook as usual.) Drain noodles and return to pan. Add sauce, pepper, milk, ham, mushrooms, Parmesan cheese and broccoli. Mix. Pour into 2-quart greased casserole dish. Bake, covered, in preheated 350° oven for 30 minutes. Uncover and bake 10 more minutes.
Place dry ingredients in bowl. Combine eggs and buttermilk. Stir into flour mixture. Beat until smooth. Add shortening. Bake on hot griddle. Makes about 18 (4-inch) pancakes.
Use a fork to mix together the flour and Crisco; set aside. Mix together the next 5 ingredients in a bowl. Combine all together and refrigerate. Roll out and use for pies.
Make cookies. When dough is shaped into balls, roll in granulated sugar. Place on cookie sheet (do not flatten). Bake at 375° for 12 to 15 minutes.
Mix sugar, Kool-Aid and water. Can be done at night before refrigerated. Pour Kool-Aid in the punch bowl. Add frozen lemonade, partially thawed, and pineapple juice. Mix all together and add ginger ale. If punch taste is strong, add more ginger ale.
Put cake mix, flour and jello into mixing bowl; blend well. Add oil, milk and strawberries. Add flour and eggs, one at a time, beating after each addition. Bake in two 9-inch pans for about 30 minutes at 350°.
Combine the first five ingredients in a Dutch oven. Bring to a boil. Add carrots. Cover, reduce heat and simmer 5 minutes. Add pepper, onion, yellow squash and zucchini. Cover and simmer 10 minutes. Stir in mushrooms; cover and simmer 5 more minutes. Drain. Place vegetables in lightly greased 13 x 9 x 2-inch baking dish. Sprinkle with cheese. Broil just until cheese melts. Yields 8 servings.
Melt butter in skillet over medium heat. Saute pepper, onion and hot dogs until lightly browned. Stir in remaining items. Bring to boil. Cover lightly and simmer 10 minutes.
Mix the pineapple, cottage cheese and Cool Whip well. Fold in the orange jello.
Pour water over oatmeal and lay butter on top. Let stand 20 minutes. Beat in eggs, sugars and vanilla. Sift together flour, soda, cinnamon, cocoa and salt. When mixed well, put in a 9 x 13 pan and bake at 350° for 35 to 40 minutes. When baked, spread with topping.
Mix all together except the butter and crackers. Crush 1 package crackers and sprinkle on top. Cut up the butter over top. Bake at 350° for 1 hour.
Cream sugar, salt and Crisco; add boiling water. Dissolve yeast in lukewarm water; add eggs and stir. Add yeast to mixture. With spoon, blend in flour. Refrigerate for 6 to 8 hours. Roll, shape and let rise in warm place about an hour. Bake at 450° for 10 to 15 minutes. Use what you need, because they will hold in refrigerator for weeks. Enjoy!
Season flour with salt and pepper. Rub both sides of roast with flour mixture, then brown in butter. Place in oven serving dish. Pour off all but 1 tablespoon of fat. Brown onion and garlic, then stir in ginger. Mix together applesauce, wine and soy sauce; stir into onion mixture. Simmer 1 minute, then pour over pork. Bake at 350° for 1 hour. Makes 6 servings.
Cook linguine in boiling, unsalted water; drain and keep warm. Preheat a wok or large skillet over high heat; add olive oil (add more oil, if necessary, during cooking). Stir-fry garlic in hot oil for 15 seconds. Add carrots; stir-fry for 2 minutes. Add zucchini, onion and celery; stir-fry about 3 minutes or until vegetables are crisp-tender. Gently stir in garbanzo beans, tomatoes, olives, snipped parsley and basil. Cover and cook for 1 to 2 minutes or until mixture is heated through. Remove the wok or skillet from heat. Add linguine, Parmesan cheese and margarine. Toss gently until mixture is coated. Transfer to 4 dinner plates; sprinkle Mozzarella cheese over each serving. Garnish with fresh basil, if desired. Serve immediately. Yield: 4 servings.
Mix all together. Serve with snack crackers or toasted bread slices. Yield: About 2 cups.
Mix peanut butter, margarine and sugar. Roll into balls and refrigerate. Melt chocolate in double boiler; dip ball in chocolate. Place on waxed paper to cool.
Melt margarine and mix with crushed crackers. Place half of crumbs in bottom of casserole dish. Mix next 5 ingredients and pour over crumbs. Put remaining crumbs on top. Bake at 350° for 20 to 25 minutes.
Peel and cut up oranges and add the vanilla ice milk. Mix in blender or food processor until smooth. Serve.
Mix soy sauce, honey, lemon juice and garlic in bowl. Add thinly sliced beef and let stand 15 minutes. Place oil in pan and heat. When hot, add steak with sauce. Cook until all juice is gone.
Drop zucchini slices in boiling, salted water for 5 minutes; drain. Saute onion. Combine all ingredients; pour into pie crust. Bake 15 minutes at 450° and 15 minutes at 350° or until knife inserted comes out clean.
Boil diced potatoes in 1 pint of water for 15 minutes. Saute onion with salt pork or bacon for 2 minutes. Add to potatoes and corn. Continue cooking until potatoes are done. Add 1 pint milk and salt and pepper to taste. Heat to boiling and serve at once.
Mix together and put in ungreased 9 x 13-inch pan. Melt one 8-ounce Hershey bar in double boiler. Pour over mixture and let cool.
Bring all ingredients to a boil. Boil hard 1 minute. Remove from heat and beat a few minutes until fluffy.
Put the butter, sugar and vanilla in a bowl. Beat with an electric mixer until creamy. Add the flour. Beat with the mixer for several minutes until a smooth dough forms. Divide the dough into 7 pieces. Put each piece in a separate bowl. Add several drops of food coloring to each bowl. Make each piece of dough a different color: red, orange, yellow, green, blue, indigo (dark blue) and violet. Work the color into each piece of dough with your hands. Then roll each piece of dough into a ball. Now press all the dough balls together. Roll them into a log. The log should be about 8 inches long. Chill the log in the refrigerator for 15 minutes. Slice the log into pieces. Each slice should be about 1/4 inch thick. Put the slices on a cookie sheet and bake for 10 minutes at 350°.
Beat eggs well; add honey, vanilla, butter and salt. Line bottom of pie shell with pecans and pour mixture over pecans. Bake 10 minutes at 450°, lower to 325° and bake until knife comes out clean (30 to 40 minutes).
Heat oven to 350°. In ungreased 13 x 9-inch baking pan, combine first four ingredients. Blend cream cheese, powdered sugar and 2 tablespoons butter until smooth; stir in coconut.
Cook steak tender in 2 tablespoons drippings. Mix the ingredients and rub on each side of the uncooked steak. Add ham to skillet with 2 tablespoons of drippings; cook until brown, about 2 minutes each side. Transfer to platter and keep warm. Add you 1 cup coffee to skillet and cook until syrupy, about 5 minutes. Makes 2 servings.
Mix first 3 ingredients. Add flour and mix well. Add rest of ingredients and pour in Bundt pan. Bake at 350° for 40 minutes.
Peel tomatoes and onions. Chop fine. Cook until soft. Add red pepper and spices. Cook over medium heat until half the original amount. Fill jars and seal.
About 30 minutes before serving, cut tomatoes, cucumbers, yellow pepper and red onion into bite-sized pieces. Place vegetables in large bowl. Stir in chopped basil leaves, capers, garlic, olive oil, red wine vinegar, salt and pepper.
Rinse whole cranberries in running water. Cut oranges in quarters. Put cranberries and oranges through food grinder. Stir in sugar and refrigerate up to two days before you plan on using the relish. Makes 2 cups of relish.
Melt margarine. Add chopped onion; turn off stove and let stand on stove. Add crumbled cornbread, cooked and mashed squash, 2 beaten eggs, cream of mushroom soup and onion margarine mixture. Salt and pepper. Bake in 2 quart casserole dish for 45 minutes at 350°.
Cook spaghetti, drain and mix in eggs, Parmesan cheese and butter. Place in 9 x 13-inch pan. Brown beef, onion and green pepper; drain and pour over spaghetti. Cover all with sauce. Bake 30 minutes in 350° oven. Top with cheese, last 15 minutes. Serves 10 to 12.
Heat deep fat to 375°. Beat egg yolks, egg and salt together until very stiff (about 10 minutes). Blend in confectioners sugar and flavoring, thoroughly. Add flour, all at once; mix well. Turn dough onto well-floured cloth-covered board. Knead until surface of dough is blistered in appearance (about 7 minutes). Divide dough in halves and roll out each half very thin. With pastry wheel or knife, cut dough into diamonds or rectangles about 4 x 2-inches. Make a 1 inch slit in center of each; draw a long point of diamond through slit and curl back in opposite direction. Fry until delicately browned in deep hot fat about 1/2 minute on each side. Turn quickly and brown other side. Drain on absorbent paper. Sprinkle with confectioners sugar just before serving. Makes 2 or 3 dozen.
Sift together dry ingredients, cut in shortening, add milk, vanilla and nuts. Pour batter into greased pan.
Sift flour and salt into a bowl. Add shortening and cut it in with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Sprinkle in the water. Mix lightly. Turn out onto a pastry board and shape in a ball. Roll dough 1/8-inch thick into an 18 x 12-inch rectangle. Cut into 6-inch squares. Peel apples and core. Place in center of pastry square. Mix sugar, cinnamon and salt. Pour into center of each apple. Pat with oleo. Bring points over apples and press edges together. Brush surface with milk. Bake at 400° for 45 minutes or until apple is tender.
Beat the lemonade with the can of milk for approximately 3 minutes. Fold in one tub of Cool Whip. Pour into cooled pie shell and refrigerate. Before serving cover the top with Cool Whip.
Press rolls in rectangular cake pan. Bake according to directions. Mix cream cheese, mayonnaise and dressing to taste. Spread over baked rolls. Top with vegetables and Cheddar cheese.
Cut potatoes into eighths or sixteenths. Brush margarine or spray with Pam evenly on potatoes to coat. Sprinkle with garlic salt. Roast potatoes in 450° oven until brown and crispy, approximately 20 to 30 minutes, turning once or twice. Stir in basil and shallots. Transfer to serving dish.
Cut up enough bacon to line the bottom of a 9 x 13-inch dish. Wash vegetables and cut up to desired size with skin. Can also add green chilies. Add salt and pepper. Mix in bowl. Then put in dish and bake 40 to 50 minutes at 325°. When done, add cheese. Melt and serve. If you choose to layer the vegetables, add salt, pepper and butter between layers.
Cook chicken. Cool and dice. Mix chicken with sour cream and tomatoes. Line 13 x 9-inch casserole dish with 2 tortillas, layer with chicken mixture and sprinkle on cheese. Layer twice more, ending with cheese. Bake 25 minutes at 350°. Cool 5 to 10 minutes. Serves 8.
Bottom layer: Heat 1/2 cup of butter and 1/2 cup of cocoa in saucepan. Remove from heat and add 1/2 cup confectioners sugar, egg and vanilla. Stir in graham cracker crumbs; mix well. Press into a 9 x 13-inch ungreased pan.
Blend together cake mix, butter, vanilla and orange juice until smooth. Add eggs 1 at a time. Beat mixture 4 minutes at high speed. Drain oranges and crush. Add to mixture, beating only enough to mix oranges. Bake at 350° for 30 minutes in 9 x 13-inch pan.
Cook and debone chicken. Put broth	in heavy pot. Bring to a boil and add corn. Stir to keep from sticking. If corn gets too thick, add some water. When corn is done, add chicken and serve hot. It is best when you use fresh field corn. Butter and bacon drippings are optional, but if used, add while corn is cooking.
Brown ground beef, onion and celery; pour off excess fat. Add pepper, tomato sauce, soups and rice or noodles. Simmer for 5 minutes. Place in casserole dish and bake at 350° for 25 to 30 minutes.
Dissolve Jell-O in water. Add sugar, lemon and pineapple juice. Stir to dissolve. Chill until partially set. Add remaining ingredients; chill until firm. Serves 15 to 20 people.
Combine all ingredients and mix well. Drop mix by tablespoon into 1/8-inch hot oil in large skillet. Flatten patties to 1/4-inch thickness. Cook to golden brown. Turn and brown on the other side.
Mix Jell-O as directed on package, add all ingredients and let gel. Cut into small squares and serve on lettuce leaf. Add a teaspoon of mayonnaise on each individual serving.
Mix in bowl. Set for 2 hours. Place on cookie sheet and bake at 250° for 20 minutes.
Soften cream cheese to room temperature and mix in the package of dry Italian salad dressing. Spread on small slices of cocktail rye bread and top with a thin slice of cucumber. Sprinkle with dill weed.
Mix flour with baking soda. Combine margarine, the sugars, pudding mix and vanilla in large mixing bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chocolate chips and nuts (batter will be stiff). Drop from teaspoon onto ungreased baking sheets, about 2 inches apart. Bake at 375° for 8 to 10 minutes.
Place broccoli in microwave and cook on High in package for 15 minutes. Saute onions in butter. When broccoli is done, add butter, onions, Cheez Whiz, rice and soup. Stir until mixed. Stick back in microwave for 3 minutes.
Peel and cut oranges into small pieces. Core and cut apples into small pieces. Slice grapes into two pieces. Peel and cut bananas into small pieces. In a large bowl, mix all ingredients together until well blended. Put into a covered container and chill overnight.
Remove tips from wings. Wash wings with cold water. Place in shallow baking pan in single layer. In saucepan, blend other ingredients. Bring to boil. Pour over chicken wings. Bake at 300° for 1 hour. Turn wings several times during baking.
Brown chicken breasts in pressure cooker in butter; remove. Combine tomato sauce, chicken bouillon, oregano, garlic salt, onion salt and salt and pepper to taste; bring to a boil. Place chicken in sauce. Cover and cook for 15 minutes. While chicken is cooking, boil rigatoni noodles. (Noodles are done when they flatten out.) After cooking noodles, rinse under cold water. Remove chicken from tomato sauce, place on a serving dish. Run noodles under hot water and add to tomato sauce. Chicken breasts are served alongside the noodles.
Place potatoes in 1-inch boiling water; cover and cook just until tender when pierced (about 30 minutes). Drain. When cool, peel and slice potatoes. Set aside. Remove casings and cut wurst into 1/2-inch slices.
Season chicken with Creole seasoning. Heat oil in skillet. Add chicken and cook until browned. Add soup, water, chiles and lime juice. Heat to a boil. Cook over low heat 5 minutes or until done. Stir in sour cream and heat through. Serve over rice.
Combine milk, rice, sugar and vanilla; put in casserole. Bake at 300° for 2 hours. Fifteen minutes before done, stir in raisins; sprinkle nutmeg on top. Yield: 8 servings.
Place buttered bread in bottom of 9 x 12-inch pan. Put shaved ham and grated cheese on top. Beat eggs and milk; pour on top. Bake at 350° for 1 hour.
Mix water, wine vinegar and oil. Add spices and shake thoroughly. Pour over mushrooms and artichoke hearts. Seal and place in refrigerator, turning often. Great if marinated for 3 days, excellent if marinated even longer.
Put oil in pan. Add livers, onions and add spices to pan. Season to taste. Grind up livers when cooked, add ground eggs to livers and mix. This recipe is for 30 livers, 8 eggs and 6 large onions.
In a medium bowl, combine soup, chilies, red bell pepper and sour cream. Whisk to blend well. Separate and set aside 1 cup. Mix chicken into remaining mixture in bowl. Spoon 2 tablespoons of mixture at one end of each tortilla. Sprinkle each with about 1 tablespoon of cheese. Roll up and arrange in a shallow baking dish just large enough to hold enchiladas in a single layer. Pour remaining cup of sour cream mixture over enchiladas. Sprinkle remaining cheese on top. Place in a preheated 350° oven for 30 minutes, or until hot and crispy. Can be microwaved in a covered dish with waxed paper. Cook on Medium 7 to 10 minutes, until heated through.
Cook the first three ingredients together until meat is brown. Pour into Dutch oven. Add remaining ingredients and simmer for two hours.
Spread apples in buttered shallow baking dish (about 2-quart capacity). Combine sugar, flour and cinnamon. Mix butter and vanilla and add to flour mixture, tossing with a fork to make a crumbly mixture. Sprinkle evenly over apples. Bake at 400° for 30 to 40 minutes or until brown and apples are tender. Let cool partially, then top with cream. Makes about 6 servings.
Combine flour, 1 cup brown sugar and 1/2 cup softened butter in a large bowl. Beat 2 to 3 minutes. Pat mixture evenly onto bottom of ungreased 13 x 9-inch baking pan. Sprinkle pecans over crumb mixture. Combine 2/3 cup butter and remaining 1/2 cup brown sugar in saucepan. Cook and stir over medium heat until bubbly. Pour into pan, spreading evenly over crust. Bake at 350° for 18 to 20 minutes. Remove from oven. Sprinkle with chocolate pieces. Let stand 2 to 3 minutes until chocolate melts. Use knife to swirl chocolate. Makes 48 bars.
Fry bacon in a large skillet until crisp. Remove and set aside. Drain, leaving only about 2 to 3 tablespoons of drippings. Cook onion until tender. Stir in flour and blend well. Add vinegar and water. Cook and stir until bubbly and slightly thickened. Add sugar and stir until dissolved. Crumble bacon gently. Stir in bacon and potato slices to lightly coat. Serve warm. Yields 6 to 8 servings.
Combine milk and butter. Stir until butter is melted. Cool to lukewarm. Combine eggs, sugar, salt and nutmeg; beat at medium speed for 1 minute. Stir in milk mixture. Place bread crumbs in a lightly greased 1 1/2-quart casserole. Sprinkle with raisins. Add milk mixture. Bake at 350° for 50 minutes or until set. Serve warm. Yields 6 to 8 servings.
Sprinkle chicken with lemon juice and soy sauce. Cover and refrigerate for 2 hours or overnight. Add onions, celery, water chestnuts, sprouts, salt, pepper and mushroom soup. Mix lightly but thoroughly. Turn into a greased casserole pan and sprinkle a few noodles on top. Bake at 350° for 25 minutes or until bubbly. Serve with the rest of the noodles. Serves 4 to 6.
Place caramels, milk and butter in 1-quart microwave-safe measuring cup. Heat in microwave on Medium-high for 4 to 5 minutes or until melted. Spray a cookie sheet with nonstick spray. Arrange pecans in 3's on sheet. Spoon 1 tablespoon melted caramel over pecans to cover. Refrigerate, uncovered, for 30 minutes. Place chocolate morsels in 2-quart measuring cup and microwave for 5 to 6 minutes on Medium-high until melted. Spoon over caramels. Allow to cool. Refrigerate in covered container. Enjoy!
Wash and stem strawberries; put in graham cracker crust. Mix together all other ingredients in pot and bring to a boil. Cook and stir about 5 minutes. Cool to lukewarm. Pour mixture over strawberries. Let congeal in refrigerator. Top with Cool Whip as serving.
Boil eggs until done. Peel and cool. Place cooled eggs in large jar. Cover with peppers and vinegar. Ready to eat in 5 to 6 days.
Brown ground beef and drain. Mix all ingredients together and place in a large Dutch oven. Bake at 350° for 1 hour.
Cook ground beef, onion and green pepper in a large skillet until beef is browned, stirring to crumble; drain. Stir in tomato soup and remaining ingredients; simmer 10 - 15 minutes stirring mixture often. Server on toasted buns.