HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine honey and mustard; refrigerate until thoroughly chilled. Clean and peel shrimp. Cut in butterfly fashion. Allow shrimp to marinate in the prepared sauce for several hours. Place shrimp on grill that has been prepared with aluminum foil. Grill until golden.
Cook sugar and milk until forms a ball. Add the nuts, dates and vanilla; beat until thick and creamy. Pour into a buttered platter; cut into squares.
Bring sugar and milk to a boil. Cook until soft ball. Take off stove and add peanut butter, butter and vanilla. Pour in pan immediatly.
Mix flour, sugar and salt. Cut in margarine with knives until crumbly. Add heavy cream slowly until all is mixed well and you can form 2 balls of dough. Flatten each ball of dough and store in a plastic food storage bag or Saran Wrap. Place in refrigerator for at least 1 1/2 to 2 hours.
Mix ingredients until smooth. Serve with sliced apples, pears, peaches, grapes and strawberries.
Separate rolls into 8 sections and spread on a cookie sheet pinching seams together. Bake at 350° until golden brown.	Cool completely. Mix cream cheese, mayonnaise, sour cream and envelope of ranch dressing together. Spread mixture over crust. Sprinkle chopped vegetables over mixture. Cover with grated cheddar cheese. Slice and serve. Makes 15 - 20 servings.
Brown and drain hamburger. Add all 3 soups and taco sauce. Keep onion and cheese in separate bowls.
Sort and wash white beans. After they are clean, fill pot with water and boil beans until they start to split open (about 1 hour). While this is cooking, fry onions and onion tops down until they are clear (on medium heat). Once beans are split, drain and fill pot again with more water. Put beans back to boil and cook on high heat. Add onion mixture to pot. Sprinkle parsley flakes. Let cook until thick, but remember to smash beans on side of pot for creamy ones and to lower the heat as they become thick. Watch not to scorch the bottom (that's why you lower the heat as you go).
Cook water, milk, salt and grits until thick. Add cheese, eggs and butter; pour in baking dish. Put corn flakes on top; dot with butter. Cook 60 minutes at 350°.
Cream butter and sugars. Add eggs, salad oil and vanilla. Mix until smooth. Stir in dry ingredients. Chill dough. Shape into 1-inch balls. Place on cookie sheet and flatten with a glass dipped in sugar. Bake at 350° for 10 minutes (barely begin to brown).
Mix thoroughly and put in hot buttered and floured iron skillet or cook in muffin pan. Spread thin for better potato bread. Bake at 350° about 30 minutes or until golden brown. (Time may vary according to thickness of bread.)
Mix together ground pork, finely chopped water chestnuts, green onion, garlic, egg, 1 teaspoon cornstarch and 1 tablespoon soy sauce. Blend well. Shape meat into balls, 1-inch in diameter. Roll in cornstarch. Heat oil in pan. Saute meatballs 10 minutes until browned on both sides. Set aside.
Flour chicken and lightly brown in oil. Blend all ingredients, except carrots and mushrooms, in a large Dutch oven. Add carrots, mushrooms and chicken to blended ingredients and cook over a medium, low heat, 40 to 50 minutes. Carrots should be done and crisp, but make sure chicken is not overdone as it will become dry. Serves 6. Perfect main dish for company. Serve over rice pilaf.
Brown hamburger, drain. Add corn, tomato sauce, salsa, chili powder and cumin. In bowl	combine other	ingredients except tortillas and Cheddar cheese. Arrange 6 tortillas on bottom and up sides of 9 x 13-inch pan. Top with 1/2 the meat mixture, cheese mixture on meat, 6 tortillas layer next. Top with	meat mixture. Bake at 375° for	30 minutes. Sprinkle with Cheddar cheese and serve.
Wash cucumbers; cut into 1/4-inch slices. Soak overnight in a brine, to cover, made of 1 tablespoon salt and 1 quart water. Mix the remaining ingredients with the vinegar and bring to boiling point. Drain brine from cukes. Pack in jars with the boiling hot liquid and seal.
Mix together the jello and hot water. Mash up the cranberry sauce and add it and the applesauce to the jello mixture. Pour into a 9 x 12-inch pan and refrigerate until set. Cut into squares to serve.
Mix jello with 2 cups boiling water and 1 3/4 cups cold water. Add pineapple and sliced bananas. Stir and pour in 13 x 9-inch pan; top with marshmallows and place in refrigerator to set.
In large skillet, brown meat; drain well. Add spaghetti sauce and water. Simmer for 5 minutes. In medium bowl, combine Ricotta, chives, oregano and eggs. Mix well.
Mix flour and shortening together with a pastry blender until mixture is a coarse meal. Add milk, a little at a time. This will be a soft dough. Turn out on a lightly floured board. Pat into a 6 x 8-inch rectangle, about 1 1/2-inches thick. Cut into rectangles with a floured knife. Place on an ungreased baking sheet and bake in a preheated 500° oven for 8 to 10 minutes. Brush with melted butter as soon as they come out of the oven. Enjoy!
Bake cake in 2 thin layers in 9 x 13-inch pan by directions on box. Let cool on rack and then cut cakes in half to have 4 layers. Mix 1/4 cup milk and 1/4 cup flour and cook well. Set aside and let the mixture get cold. Mix butter, Crisco, sugar and vanilla. Beat all together well, then stir in Cool Whip. Put this mixture between cooled cake layers and freeze.
Melt cheese and margarine together. Add remaining ingredients. Mix well. Spread on cookie sheet or buttered pan. Refrigerate until cooled and hardened. Cut into bars.
In bowl, combine cereal and coconut; set aside. Mix and bring to a boil the remaining ingredients. Stir into cereal mixture. Let cool. Shape into Bird Nests and fill with jelly bean "eggs."
Cream butter and sugar. Dissolve cornstarch in milk, then add to first mixture. Cook until thick. Add salt and vanilla. Pour into baked pie shell. Sprinkle with nutmeg. Put in 350° oven for 5 minutes. Let set.
In heavy saucepan, cook diced onion until clear in margarine. Add flour. Stir mixture until it bubbles. Add milk slowly. Bring to slow boil until thick. Add cheese and stir constantly until melted. Grease casserole. Layer carrots, putting sauce on each layer. Put bread crumbs on last layer. Bake at 350° for 30 to 40 minutes.
Cook and stir meat until brown. Drain. Add onion and cook until tender. Add remaining ingredients. Heat to boiling; reduce to simmer and simmer 30 minutes.
Toast marshmallow. Place 4 sections of chocolate on 1 graham cracker square. Place toasted marshmallow on top of chocolate. Place remaining graham cracker square on top of marshmallow. Eat like a sandwich.
In baking dish, spread can of refried beans. Then spread fried hamburger on top of this. Put grated cheese on top of this and pour jar of sauce on top of this. Bake in 350° oven about 20 to 25 minutes. Top with lettuce and tomatoes.
Cut steak into serving pieces. Coat with mixture of flour, salt and pepper. In large pan brown meat in hot oil. Drain excess oil. Add onion, mushrooms and water. Reduce heat and simmer; cover 5 minutes. Add remaining ingredients. Heat thoroughly, avoid boiling, adding sour cream and parsley. Makes 3 to 4 servings.
Blend cheese, pineapple, 1 cup pecans, pepper, onion, salt and pepper. Shape into a ball and roll in remaining nuts. Chill well. Garnish with pineapple slices, cherry and parsley. Surround with crackers.
In large skillet, combine 1/2 cup water, onion, celery and garlic. Cook over medium heat until vegetables are tender and water has evaporated, about 10 minutes. Add ground steak and saute until browned. Stir in tomatoes, tomato paste, parsley, oregano, basil and salt. Bring to boiling; reduce heat and simmer, uncovered and stirring occasionally, 20 minutes. Meanwhile, cook noodles as package label directs. Also, combine cottage cheese and egg in small bowl; stir until well blended. Preheat oven to 350°. Place 3 noodles in bottom of 10 x 6 x 2-inch baking dish sprayed with cooking spray. Top with half of cheese mixture, then with half of meat sauce. Repeat. Arrange Mozzarella on top; sprinkle with Parmesan cheese and paprika. Bake, uncovered, 30 minutes or until very hot and golden brown. Let lasagna stand 10 minutes before serving. Makes 6 servings, 271 calories each.
Preheat oven to 450 degrees. Place 4 tortillas on baking sheet. Sprinkle cheddar cheese evenly over tortillas; top with remaining tortillas. Brush lightly with oil. Bake for 4 minutes. Combine pizza sauce and cumin in small bowl; spread on tortillas. Spoon beans evenly over sauce mixture; sprinkle with chilies, green onions Monterey jack cheese and bake for 3 minutes or until cheese is melted. Cut into wedges.
Rinse, dry and slice mushrooms. In a large nonstick frypan, heat butter and add mushrooms, onions, salt and pepper. Cover and simmer 3 to 4 minutes. Uncover, stir in flour and cheese and cook about 3 minutes, stirring constantly. Turn into 9-inch buttered pan. Spread evenly. Mix half and half with beaten egg yolks and pour over mushrooms. Bake at 400° for 20 minutes.
Mix all ingredients and let soak overnight. If you need to, add water in the morning to about 1-inch above beans. Never add cold water after beans have started to cook or they will get hard. I usually cook mine in the crock-pot for 10 to 12 hours. Crock-pot is full to brim. You may wish to set a container underneath in case of overflow. Beans can be frozen in smaller portions for later use.
Preheat oven to 350°. Combine all ingredients in large bowl. Mix thoroughly. Transfer mixture to greased 8 1/2 x 4 1/2-inch loaf pan. Bake until meat loaf shrinks from sides of pan and top is brown, about 1 hour. Turn out onto platter and serve.
Cook chicken in seasoned water for 45 minutes to 1 hour. Remove chicken in chunks. Mix chicken with sour cream and soup. Put in a greased casserole. Mix bread stuffing with water or broth. Put on top of chicken mixture. Bake, uncovered, at 350° for 30 to 40 minutes.
Lay sliced angel food cake on bottom of pan. Next, a layer of pudding, then cream cheese mixture. Pour can of sweetened cherries on top. Last, top with Cool Whip.
Pre-heat oven to 350°F. Place 30 of the cookies in food processor container; cover. Process 30 to 45 seconds or until finely ground. Add butter; mix well. Press onto bottom of 13x9-inch baking pan.
Melt butter and pour over bread crumbs. Cook chicken soup, Cheddar cheese, mayonnaise and lemon juice until mixed. Cook chicken breasts and broccoli (drain). Put in bottom of casserole dish. Pour mixture over chicken breasts and broccoli. Put bread crumbs and butter on top. Put in 350° preheated oven for 25 to 30 minutes, or until lightly brown.
Dissolve jello flavors separately, using 1 cup hot water in lemon jello. Two cups hot water in each lime and raspberry jello. Dissolve each. Stir marshmallows into lemon jello; set aside. Add 1 1/2 cups cold water to lime and raspberry jello. Pour lime jello into 13 x 9 x 2-inch pan. Chill until set. Set raspberry jello aside at room temperature. Then add cream cheese to lemon mixture; beat until well blended. Blend in mayonnaise, whipped cream and crushed pineapple. Chill until very thick. Spoon gently over lime jello. Chill until set.
Blend together margarine and flour over low heat. Add onion; saute until wilted. Add remaining ingredients (except for crabmeat) and cook on medium heat for 40 minutes. Add crabmeat 10 minutes before serving. Serves 7 or 8.
Melt butter in saucepan. Add all ingredients. Cook slowly until onions are tender. Add a little water, if necessary. Place chicken pieces on outdoor grill and slosh sauce on chicken. Slosh again before turning chicken. Slosh after turning chicken. Repeat the sloshing and turning every 10 minutes for approximately 1 hour or more depending on the size of the chicken pieces. Do not overcook or chicken will become dry.
Mix sugar, salt, pepper and water. Add vinegar and oil. Bring to a boil. Let cool. Add vegetables and refrigerate.
Fry hamburger until done. Add onion. Cook until onion is tender. Drain. Pour into 13 x 9-inch pan. Add vegetables and drained tomatoes. Sprinkle Cheddar cheese over top. Mix cornbread according to directions. Pour over cheese and vegetables. Bake at 350° until cornbread is done.
Blend cocoa into melted butter. Add remaining ingredients; mix well and pour into pie shell. Bake for 25 minutes at 350°. Cool and refrigerate overnight. Top with whipped cream, Cool Whip or ice cream and garnish with nuts, cherries and shaved chocolate. Keeps well.
Prepare pancakes using pancake mix. Cut 8 slices of bacon into pieces, 1 inch long. Panfry until lightly browned. Drain. Cook 8 additional bacon slices; drain and keep warm.
Dip tortillas in hot oil; roll up using cheese, minced onion and green chili. Place in baking dish and pour all the cream of chicken soup diluted with water. Bake at 350° about 35 to 40 minutes.
Parboil turtle meat for a short time. Drain and season. Melt margarine and brown meat until it begins to stick. Add vegetables and saute. Add Ro-Tel tomatoes and about 1 pint of water. Cook 2 to 3 hours, until tender. Add mushrooms. Serve over hot rice.
Melt Crisco in pan. Should be very hot before fish are put in; salt and pepper fish. Mix pancake mix as directed on box, omitting milk and substituting it with the same amount of 7-Up. Coat fish in batter and fry. Makes a very crisp, light brown batter.
Combine ground beef, onion, bread crumbs and salt. Shape into about 20 small meatballs. Brown meatballs in cooking oil in skillet. Add soup, water, peas and 1/2 teaspoon salt. Bring to boil. Stir in rice. Cover and simmer 10 minutes or until most of liquid is absorbed. Makes 5 to 6 servings.
Combine and cook over medium heat, stirring until thickened. Pour into baked pie shell and top with meringue.
Grind onions, cabbage, green tomatoes, red and green peppers. Add salt and mix well. Let stand overnight.
Cook grits in salted water. Add cheese (cut in chunks) and butter. Stir until both are melted. Add egg and milk mixture. Mix well. Pour into well greased baking dish. Bake at 350 degrees until firm and light brown on top.
Melt butter, add brown sugar, heat just to boiling. Remove from heat, cool, and add egg yolks, flour, milk, and salt. Bring to boil over direct heat, stirring constantly, then place over hot water for 10-15 min. Add vanilla. Pour filling into baked pie shell.
Cream the butter well. Add sugar; mix, then add eggs, then flavoring. Combine flour and salt; do not overbeat. Pour into a greased tube pan. Bake at 325° for 1 hour and 25 minutes, or until toothpick comes out clean. Cool in pan for 15 minutes, then turn out of pan.
Stir salt and flour in mixing bowl. Rub in margarine with fingertips until mixture is consistency of dried bread crumbs. Add 1 ounce sugar. Add cold water, a little at a time, until mixture forms dough. Roll half the dough on a floured board and line a well-greased pie dish with the dough.
Brown ground turkey and Italian seasoning. Spread dough in pan. Add pizza sauce. Crumble turkey over sauce. Add black olives and mushrooms and then cheese. Bake at 400° for 25 minutes or until golden brown.
Mix thawed spinach, soup mix and sour cream together. Place in casserole dish; sprinkle with cheese. Bake at 350° for about 45 minutes. Serves 6 to 8.
Brown meat and add onion and beans. Layer in crock-pot: Doritos, meat mixture, cheese, etc. Pour soup and tomatoes over top of layers. Cover and cook until bubbles.
Cream the margarine and sugar. Add eggs, one at a time. Add flour, baking powder and chocolate syrup. Add salt. Pour batter into a 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool. Frost with hot Fudge Frosting.
Cook squash and onion until tender. Mash up. Add eggs and milk. Stir well. Add pepper, cheese, sugar, margarine, salt and pepper. Mix. Add crackers and stir. Butter sides of baking dish. Bake 30 minutes at 325°. Last 10 minutes, add a few crumbled crackers on top.
In each of 4 dessert cups, place 2 tablespoons cookie crumbs. Top each with 1/2 cup ice cream, then remaining 2 tablespoons crumbs and 1 tablespoon syrup. Garnish with gummy worms and whipped topping.
Separate biscuits; place 5 of them on a greased baking sheet, about 2 inches apart. Cut remaining biscuits in half. Shape biscuit halves to form ears and firmly attached to whole biscuit. On each biscuit, press on 2 raisin eyes, 1 candy nose and 4 slivered almond whiskers. Bake at 375° for 8 to 10 minutes, or until biscuits are browned. Cool slighlty; frost ears with icing. Yields 5 biscuits.
1. Make German chocolate cake mix according to directions in two 9-inch rounds. When finished baking, poke holes in cake (about the size of a straw). 2. In a bowl pour in the sweetened condensed milk and caramel ice cream topping. Mix well and spread between two rounds. Pour chocolate chips on top of cake and spread until melted. 3. Sprinkle pecans, let cool. Spread coolwhip over cake, sprinkle Score Bars on top. ENJOY!
Mix all ingredients. Pour into a 9 x 13-inch ungreased pan and bake in a preheated 350° oven for 1 hour.
Cut chicken breasts into strips or chunks. Cook chicken and onion in 1 Tbsp. oil until done. Add the cooked rice. Add soy sauce, salt and pepper. Stir together.
Layer, beginning and ending with lettuce. Spread mayonnaise over top in a thin, even layer. Sprinkle sugar over mayonnaise. Sprinkle Parmesan cheese over top of salad. Refrigerate overnight. Sprinkle bacon on top just before serving.
Preheat oil in a large frypan. Add potatoes, onion and green peppers; cover pan. Cooking time is approximately 30 minutes. Stir often until potatoes are soft and brown. Once the potatoes have cooked, turn heat off and cover the potatoes with cheese. Cover the pan and allow time for the cheese to melt. Serves 6 to 8.
Line dish with dried beef. Wrap each piece of chicken with a piece of uncooked bacon. Place chicken in dish. Mix the soup and sour cream. Pour over chicken. Cook, uncovered, at 250° for 4 hours.
Coat chicken in seasoned flour. Brown in butter; remove and place in 3-quart casserole. Brown shallots, mushrooms and garlic. Add to casserole. Saute onions; cover and cook until tender. Add to casserole the onions, bacon, wine, bay leaf, salt and pepper. Bake for 1 1/2 to 2 hours at 350°. Serve with border of croutons.
Put blueberries and 3/4 cup of sugar in saucepan and bring to a boil to dissolve sugar. Pour into a 9 x 13-inch casserole dish. Spread dry cake mix on top of blueberries. Drizzle margarine on top of mix. Sprinkle 3 tablespoons of sugar and pecans evenly on top. Bake at 350° for 30 minutes or until brown.
Mix the sugar, cocoa, butter, milk and salt; cook for 1 minute. Add peanut butter. Add oats and flavoring; mix real good. Spread out on tinfoil; let cool. Almost like candy.
Brown ground beef with salt and pepper to taste; drain well. With meat in skillet, pour in the cream of chicken soup and 1/2 cup water. Cook on low for about 15 minutes.
Preheat oven to 375°. Three hours before, mix at low speed all ingredients until moistened, then mix at medium for 2 minutes. Wrap dough in waxed paper, refrigerating for 1 hour. On lightly floured surface, divide dough into 72 equal pieces. Roll a piece into ball. Coat a ball with sugar. Place 2-inches apart on cookie sheet. Flatten ball with bottom of a glass to 1/8-inch thick circle. Sprinkle slightly with sugar. Bake 8 to 10 minutes until lightly browned around edges. Cool 2 minutes, then carefully remove to wire racks. Cool. Makes 6 dozen.
Combine pie filling and can of fruit. Mix in other fruits and nuts. Keeps well in refrigerator for several days. Almost eliminates dessert!!!
In a 9 x 13-inch pan, pour both cans of cherry pie filling into cake pan. Melt butter and mix with cake mix. Spread over pie filling. Bake at 350° for 25 minutes or until top is golden brown. Serve warm.
Add spices to 2 cups water. Add peaches; cook until tender. Press through colander. Put back into water. Boil a few minutes. Add wine and sugar. Heat to under boiling. Serve with croutons. Serves 8.
Peel and core apples. Slice and saute in 1/3 cup butter for 5 minutes. Mix sugar and spices and add to apples. Cover and cook for 10 minutes. Cool. Mix eggs, milk, flour and salt. Beat with rotary beater for 2 minutes. Heat 1 to 2 tablespoons batter in 10-inch ovenproof skillet. Pour batter into pan. Bake in preheated very hot oven (450°) for 15 minutes. As soon as batter puffs up in center, puncture with fork, repeating as often as necessary. Lower heat to 350° and bake for 10 minutes. Remove from oven and spread warm apple mixture over whole surface of pancake. May use more sugar and butter when serving or serve as is. Serves 4.
In a bowl, blend well the ground meat mixture, salt, pepper, garlic, onion, bread and 2 of the eggs. Pat onto sheet, 8 x 14 inches, on a piece of foil. Combine Feta and spinach; spread evenly over meat mixture. Roll up, starting at 8-inch side, using foil to help the process. Place, seam side down, on greased pan. Bake in preheated moderate oven at 350° for 45 minutes. Cool to room temperature.
Heat sugar in	heavy saucepan until it becomes liquid. Pour into flan pan (2 quart Pyrex bowl with rounded bottom is okay). Coat pan sides with sugar.	Combine remaining ingredients and blend until smooth. Pour into flan pan. Set in large pan filled with water. Bake at 350° for 1 1/2 hours or until knife inserted in center comes out clean. Refrigerate until cold. Invert onto platter just before serving.
Mix together peanut butter, maple syrup and milk powder. Spread mixture into loaf pan. Pat down to make even layer. Sprinkle peanuts over mixture. Press them to make them stick. Chill 1 hour. Cut into squares. Keep refrigerated when not serving them.
Crumble crackers finely. Line bottom of casserole dish with half of crackers. Mix all other ingredients, except margarine, together. Pour onto crumbs. Top with other crumbs and pats of margarine.	Bake at 350° for about 30 minutes.
Pam spray 9 x 12 pan (glass or metal). Then press crescent rolls into pan (to make a pocket/dish). Cut sausage into small bite-size and place all over the rolls. Mix milk with eggs and pour into pan. Bake at 425° for fifteen minutes or until done.
Mix cake according to package directions. Fill 24 cupcake liners 1/2 full. Mix cream cheese, egg, sugar and chocolate bits together. Place generous teaspoonful on batter. Top with rest of batter. Bake according to package directions for cupcakes.
Mix the cornstarch and soy sauce together first. Place the chicken in the cornstarch mixture and stir until chicken is thoroughly coated. Let stand for 15 minutes. Heat oil in wok over high heat. Add chicken and stir-fry until browned. Remove the chicken from the wok. Put the broccoli and onion in the wok and stir-fry for two minutes. Add the mushrooms and bean sprouts. Return the chicken to the wok. Stir in chicken broth; cover and cook gently for five minutes or until the vegetables are crisp and tender. Serve with rice.
Dissolve jello in 3/4 cup hot water. Drain the cans of fruit. Mix all ingredients and put in refrigerator.
Saute onion in oil. Add garlic, tomato sauce, chilies, chicken and seasoning to taste. Mix sour cream, chicken broth and cream. Dip tortillas in cream sauce. Spoon chicken mixture on tortilla. Roll and place in greased baking dish. Pour cream sauce over enchiladas. Top with grated cheese. Bake at 350° for 30 minutes covered with foil. Remove foil to brown. May be garnished with avocado slices or ripe olives. Serves 6 to 8.
Bring all ingredients to a boil. Cook for one hour. Put in sterilized jars and seal.
Cut into each other using two bread knives. Makes 4 small or 2 large balls. Cover with parsley, chives or chopped walnuts. Chill 3 hours.
Slice carrots; cook about 10 minutes. Drain and cool. Add onion and green pepper. Heat tomato soup and add sugar to dissolve. Stir in oil, Worcestershire sauce, mustard and seasonings. Marinate for 3 to 5 days in refrigerator. Put in double boiler so it can be heated, or it can be served cold.
Mix butter, powdered sugar and 2 cups flour together and pat in 9 x 13-inch greased pan. Bake 20 minutes at 350°. Beat together eggs, lemon juice, sugar, flour and salt. Pour over crust. Bake 25 minutes at 350°. While warm, sprinkle powdered sugar over top. Cool. Cut in squares.