HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together 1 stick of butter and cracker crumbs. Press into 9 x 13-inch pan. Mix together sugar, eggs and 2 sticks of butter for 10 minutes. Spread on crust. Layer bananas, pineapple, then Cool Whip. Sprinkle on nuts and place cherries on top.
Into hot sterilized pint jars, pack cut Northern pike. Combine ingredients for each pint. Pour over Northern pike. Process for 90 minutes at 10 pounds pressure in pressure cooker or 3 1/2 hours in hot bath.
Use 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes.
In 5-quart Dutch oven, over medium-high heat in hot salad oil, cook chicken (a few pieces at a time) until browned. Remove to a plate. Discard fat from Dutch oven.
Place waffle in toaster. Heat according to package. Spread with butter. Cover with desired amount of maple syrup and sprinkle with sprinkles.
Beat cheese, sugar and vanilla until smooth. Fold in whipped topping. Spoon into crust. Chill until set, about 4 hours. Before serving, arrange fruit on filling.
Combine cake mix, sugar, oil, eggs and sour cream. Beat for 2 minutes. In a separate bowl mix brown sugar and cinnamon (and nuts if you like). Pour half of batter in a 9 x 13-inch greased and floured pan. Sprinkle with half of sugar mix. Cover with remaining batter but not with remaining sugar mix. Swirl with a knife. Bake 35 minutes at 350°. Top with glaze.
Melt together margarine, chocolate chips and peanut butter. Pour over Crispix (coat each piece well). Empty powdered sugar in a large brown bag, then pour in Crispix mixture and shake well. Great for youth group party treats.
Combine all ingredients in small pan. Cook over medium heat. Stir constantly for 15 minutes or until sugar is melted and nuts are well covered. Pour out on oiled waxed paper. Separate halves as they cool. Store in airtight container.
Preheat oven to 350°. Beat altogether until well mixed except the last 3 ingredients. In separate bowl, mix 5 tablespoons of sugar and 2 tablespoons of cinnamon. Add apples. Mix and set aside. Alternate batter and apples in well-greased 10-inch tube pan, ending with apples on top. Bake for 1 1/4 hours. Cool 10 minutes. Turn upside down on plate. Tap bottom of pan with knife to loosen.
Cream butter and sugar. Beat in egg yolks, one at a time. Add alternately with dry mix. Fold in stiff egg whites and fruit. Bake in Bundt or angel food cake pan for 1 hour and 10 minutes at 325°. Glaze.
Mix all ingredients together. Bake at 350° in a Bundt pan or oblong cake pan for 35 to 45 minutes or until done. Can be iced with a glaze of your favorite icing.
Dust stew meat with flour and pepper. Brown meat in bacon drippings. Place browned meat in crock-pot. Add onion and other vegetables. Blend soup with milk and beef broth; pour over ingredients in crock-pot. Cook on low for 6 to 8 hours. Add sliced mushrooms and bacon bits about 1 hour prior to serving.
Pour cereal into a large mixing bowl. Combine oleo, catsup, Worcestershire sauce, mustard and onion salt. Drizzle over cereal, tossing lightly to thoroughly coat. Sprinkle with chili powder until thoroughly coated. Spread in ungreased jelly roll pan and bake about 25 minutes at 300°. Stir occasionally. Spread on foil to cool. Store in tightly covered container.
For dressing, combine seasoning packet from Ramen noodles, oil, vinegar and sugar in small bowl. Mix well.
Cover the sauerkraut with water. Add the diced apple, 1 diced onion, sugar and vinegar. Cook about 45 minutes. Then add the remaining onion which has been browned in butter. Serve immediately.
Turn chili, cottage cheese and peppers into mixer bowl; beat together at low speed until blended, adding lemon juice. If you use hot sauce, omit chopped peppers and add sauce with lemon juice. Chill about 4 hours. Serve as a dip for cucumber slices, cauliflower, celery and carrot sticks or with toasted wedges of cornmeal tortillas. Makes about 2 2/3 cups.
Mix first 6 ingredients together and beat 3 or 4 minutes on medium speed. Stir in chocolate chips. Pour into 2 (9-inch) greased and floured pans. Bake at 350° for 35 to 40 minutes.
Mix beef, hash browns, tomato sauce, paste and water; pour 1/2 into 3-quart dish. Top with 1/2 of cheese. Add remaining beef mixture. Bake 45 minutes at 350°. Top with rest of cheese while hot.
Boil the ham shanks and sausage in enough water to cover for about 20 minutes. Add beans and cook until beans are tender. Add tomato sauce, chopped onion, parsley, potatoes and cabbage. Cook until vegetables are clear.
Batter: Sift flour, paprika, baking powder and salt. Combine egg and milk. Blend milk mixture into flour just until smooth. Add juice. This should be thick enough to just glaze or run off. Fry in deep fat or fry in pan.
Beat eggs in bowl. Add all remaining ingredients. Pour batter from 1/4 cup measuring cup. Brown on both sides.
Brown ground meat and drain excess fat. Add spaghetti sauce, water, salt, seasoning and sugar. Cover and simmer 10 minutes.
Boil liver in water until tender. Remove skin and fibers. Grind in food chopper with onion and celery. Blend to a smooth paste and season to taste with lemon juice, salt and pepper. Form into a large mound; chill. Before serving, sprinkle with minced eggs; serve on lettuce accompanied by cocktail crackers and spreaders. This paste may be stored in earthenware crocks with melted butter poured on top. Truffles may be added. The same proportion of pork or chicken livers may be substituted for the calf's liver.
Beat margarine, sugars, egg, water and vanilla together until creamy. Sift together flour, salt and soda; add to creamed mixture and blend well. Stir in oats and nutmeg. Drop by teaspoon onto greased cookie sheets. Preheat oven to 350°. Bake 10 to 14 minutes.
Cream sugar and butter. Add crumbs. Line 9 x 13-inch pan with this mixture. Beat cream cheese. Add sugar and beaten eggs and vanilla. Spread over crumb mixture and bake in 350° oven for 20 minutes. Cool. Spread pie filling over top and chill well. Cover with whipped cream before serving. Makes 12 servings.
Soak the meat in the refrigerator for about 24 hours before cooking. Drain off meat and save the juice. Put the roast in a roasting pan in the oven about 1/2 hour uncovered on 350°. Add the drained juice to the roast and cook uncovered an additional 1 hour. Put 6 ginger snaps in the juice (It makes a nice thick gravy). Put a cover on the roasting pan and cook about 1 hour covered or until meat is tender and done.
Combine jello, hot water and orange juice; let this jell. Then add pineapple, oranges and cherries (if desired). Let this set. Mix Cool Whip with pudding and spread on top of jello.
Beat egg whites until fluffy. Add cream of tartar and beat until stiff. Beat in vanilla. Fold in cracker crumbs that have been mixed with sugar and nuts. Put in greased 9-inch pan, round or square. Bake 30 minutes at 375°. Serve with fresh berries, peaches, ice cream, or whipped cream. Serve small servings. It is rich.
Mix all ingredients together and beat vigorously with fork. Grease bottom (only) of loaf pan. Bake at 350° for 55 to 65 minutes.
In small skillet, saute celery, onion and green peppers (about 4 minutes). In 1 teaspoon olive oil, toss with celery, onion, peppers, breadcrumbs and add egg, salt, pepper and garlic powder. Combine remaining oil, thyme and paprika and brush on shrimp. Stuff bread mixture into sliced back of shrimp allowing it to spill over in baking dish and bake 10 to 15 minutes or until shrimp are cooked through. Garnish with black olives.
Drain pineapple reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup. Pour into a large skillet. Add water, vinegar, soy sauce, brown sugar and cornstarch. Stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple, meatballs, and green pepper. Simmer uncovered for 20 minutes or until heated through. Serve over rice. Yields 6 servings.
Cut waxed paper to fit 9-inch tube pan. Grease pan and paper. Set aside. Cream butter and sugar until light and fluffy. Fold in applesauce and spices. Add soda to sifted flour. Fold flour into butter mixture. Add raisins and vanilla. Mix well. Pour into pan. Bake 1 1/2 to 1 3/4 hours at 325°. Use toothpick test for doneness.
Beat together all ingredients for 4 minutes. Pour into 2 greased and floured pans and bake at 350° for 30 minutes.
In a large saucepan over low heat, melt chocolate chips and butter. Remove from heat and cool. Stir in marshmallows and 1/4 cup nuts. Divide mixture in half. Shape each half into a log 1 1/2-inches in diameter 6 inches long. Roll each log in remaining 1/2 cup nuts and chill. Slice log in 1/2-inch slices.
Brown meat, add onion and garlic; stir until mixture becomes brown. Add water. Add tomato sauce, chili powder, salt, cumin and pepper. Heat to boiling. Simmer 2 1/2 to 3 hours until meat is tender and mixture has thickened.
Spread dough over pizza pan. Bake until brown; cool. Mix cream cheese, vanilla and 1/2 cup of sugar. Spread on cookie base. Place fruit in circles on cream cheese mixture. In bowl, mix the remaining 1 cup sugar with salt, cornstarch, juices and water. Cook, stirring constantly, until thickened. Cool; pour sauce over fruit. Let set. Eat while warm. Sauce is optional.
Cook ground beef. Drain. Place in dish and mix in onion. Pour soup over mixture. Bake at 350° for 35 minutes. Take from oven. Add Tater Tots to top. Bake an additional 20 minutes until golden brown.
Preheat oven to 350°. Prepare pastry; roll out half and line a 9-inch Redi-Pan deep dish pie pan. Combine sugar, flour and cinnamon in medium size bowl.	Stir in water.	Add apples. Mix to coat thoroughly. Pour into pastry lined pan. Dot with butter. Roll out	second	half of pastry for top crust.	Cut design in center to allow steam to escape.	Place on pie, pressing around edge to seal. Brush pastry with milk and sprinkle with sugar. Bake 45 to 60 minutes or until crust is browned. Makes 6 to 8 servings.
Cook chicken, hen, turkey or beef. Put broth in refrigerator overnight. Lift off congealed fat; throw away. Use broth in pinto beans, butter beans, green beans or peas. Also you can use bought chicken and beef cubes.
Brown meat in shortening. Season with salt and pepper. Then add the next 5 ingredients. Cover and cook over low heat for 2 hours, then add 1 teaspoon of Worcestershire sauce and 1 teaspoon Kitchen Bouquet. Thicken with 4 tablespoons of flour mixed with a bit of water. Just before serving, add 1/2 cup sour cream. Serve over noodles or rice.
Mix green beans, soup and one-half can of water in casserole dish. Bake at 350 degrees for 45 minutes. Remove; spread french fried onions over top and bake until browned.
Combine filling ingredients thoroughly and pour into unbaked pie shell. Bake at 300° about 1 hour.
Bake yellow cake in an oblong pan as directed. Cut in half. Freeze half for something later. Cut other half in 8 or 9 pieces (split each piece). Arrange half the pieces in a 1-quart glass serving dish; top with 1/2 of strawberries. Spread on half of pudding; repeat. Chill 8 hours.
Mix crumbs of crackers, melted butter and sugar. Put mixture in baking dish. Bake at 350° for 8 minutes; let cool.
Sift all dry ingredients. Cream butter and sugar. Add egg; beat well, then add nuts, raisins and applesauce. Mix into dry ingredients, leaving a little flour to add last. Add 2 tablespoons hot water and remainder of flour. Bake in a 325° oven in loaf pans or 9 x 13-inch greased pan for approximately 35 to 45 minutes.
Dissolve sugar in cranberry juice on low heat. Add to other juices and chill. pour over ice in punch bowl. Add 7-up just before serving.
Combine beaten eggs, sugar, vanilla and oil; beat. Add alternately, zucchini and flour mixture. Add nuts. Bake at 325° approximately 45 minutes to 1 hour, either in 2 loaf pans or an 8 x 12-inch pan. Test for doneness with a toothpick.
Preheat oven to 375°. Cook chicken and set aside to cool. Prepare Stove Top dressing as package says. Mix soup and milk together and set aside. Cut chicken in cubes. Put in casserole dish. Pour soup mixture on top of chicken. Spoon Stove Top dressing on top of casserole. Mix into casserole some. Bake in oven 30 to 45 minutes or until bubbly.
Cream butter and sugar and add eggs. Fold in pineapple and bread. Top with cinnamon. Bake for 1 hour at 350°.
Put water in large pot. Add onions, carrots, celery, potatoes, parsley and tomatoes. Fry bacon until browned; add to water mixture with the drippings. Add clams, salt and pepper. Cook 1 hour or more.
Cook together potatoes and onion in sauce pan covered with water until potatoes are mushy. Add milk and salt and pepper to taste.
Mix and pour in greased casserole dish. Bake at 350° for 30 minutes.
Combine mustard and vinegar in small bowl. Add oil slowly, while whisking. You may add your favorite herbs to enhance, also salt and pepper as desired.
Preheat oven to 350°. Mix apples, cranberries and sugar and put into greased 3-quart casserole dish. Mix oatmeal, brown sugar, flour and pecans and pour over fruit and sugar mixture. Cut the margarine or butter into pieces and place on top of the casserole. Bake for 50 minutes covered, then remove cover and bake for 10 more minutes. Serves 6 to 8. Great for breakfast.
Grease 9 x 13-inch pan. Use 1 package rolls to line bottom of pan. Cream sugar, egg yolk, cream cheese and vanilla; pour over rolls. Cover with second package of rolls. Beat egg white slightly and brush on top of rolls. Mix 1/2 cup sugar and 1 tablespoon cinnamon; sprinkle on top. Bake at 350° for 25 minutes.
Cook and drain carrots. Mix remaining ingredients; cook until thick while stirring. Pour over carrots and let stand for a short time. Serve hot.
Cook chicken until cooked off bone. Cut into pieces. Dilute soup with milk. Pour over chicken. Mix stuffing with butter and chicken broth. Pour over chicken and soup mixture. Bake for 30 to 40 minutes at 350°.
Use medium bowl. Beat cream cheese until light and fluffy. Add sweetened condensed milk. Blend thoroughly. Stir in lemon juice and vanilla. Pour into pie crust. Chill 2 to 3 hours. Top with cherry pie filling before serving.
Place chicken in a Dutch oven; add water and salt. Bring to a boil; reduce heat and simmer, covered, 1 1/2 hours or until tender. Remove chicken from broth. Cool, bone and cut into bite size pieces. Strain broth and set aside 1 1/3 cups.
Heat oven to 375°. Grease 9 x 13 pan. Cook beef and onion in skillet over medium heat until brown; drain. Stir in seasoning mix. Spread in pan. Sprinkle with chilies. Stir Bisquick, milk and eggs until blended. Pour into pan. Bake 35 minutes. Sprinkle with cheese. Bake 15 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Mix cabbage, bell peppers and onions in bowl. Combine vinegar and remaining ingredients in saucepan. Bring to a boil. Pour over cabbage mixture. Chill for 24 hours or longer. Yield: 12 cups.
Put eggs in bowl and mix on medium speed. Reduce to low speed and add flour, sugar, milk, butter, salt, pepper and corn. Mix all until blended. Pour into a buttered 1-quart casserole and bake at 300° for 1 hour.
Drain pineapple, reserving syrup. Slice banana on bias and dip into pineapple syrup. Put all fruit in bowl. Add 1/2 cup coconut and mix. Pour pineapple syrup over all and chill. At serving time, top with remaining coconut.
Cream butter and sugar; add eggs and beat well. Mix in flour, salt, soda and vanilla. Divide dough into as many parts as desired and add one of the following: approximately 1/2 cup coconut, 1/2 cup raisins, 1/2 cup nuts and 1/4 to 1/2 cup chocolate or caramel chips.
Preheat oven to 375°. In medium skillet, combine onion soup mix and meat; brown well. Blend in cheese. Separate or spread crescent dough according to package directions, then cut triangles in half. Place spoonful of meat mixture in center of each triangle. Fold over and seal edges. Place on ungreased cookie sheet and bake 15 minutes or until golden brown. Makes 48 turnovers.
Combine the first 6 ingredients and place in a greased casserole dish. Cover mixture with crumbs and melted butter. Bake at 350° for 30 minutes.
Place corn in a Ziploc bag, with a hole punched in it. Cook on High for 2 minutes. Turn and cook 3 more minutes. Be very careful of steam.
Saute onion and garlic in 2 tablespoons of olive oil until soft; stir in tomato paste and sugar. Simmer 45 minutes, stirring often. Stir in oregano and simmer 15 minutes longer. Meanwhile, beat eggs and salt slightly. Dip veal cutlets into egg mixture and then into cracker crumbs to coat well. Brown cutlets, a few at a time, in part of remaining olive oil, adding oil as needed; drain. Pour about 1 cup of the tomato sauce into a 13 x 9 x 2-inch baking dish. Top with 1/2 of the cutlets; spread with 1 cup of sauce. Sprinkle with 1/2 portion each of the Mozzarella and Parmesan cheeses. Repeat to make another layer. Bake for 30 minutes in a 350° oven. Serve with cooked spaghetti. Serves 8.
In a saucepan, pour 8 ounces of barbecue sauce and meat. Simmer slowly for about 1 hour. If serving for a party, a small slow cooker or fondue may be used. Use party picks to eat with.
Mix strawberries in a blender, then add to Cool Whip and Equal. Very good with apples, bananas and grapes.
Boil sugar and water together until a little dropped in cold water forms a soft ball (238°). Slowly pour the hot mixture over stiffly beaten white of the egg, beating while pouring. Add nuts and extract and beat vigorously until candy stiffens. When nearly set drop by spoonfuls on paper. When cold the seafoam will harden so that it can easily be taken from the paper.
Heat oven to 375°. Mix crushed cookies, peanuts and melted butter in a 9-inch deep pie dish and press firmly over bottom and sides. Bake 10 minutes. Cool completely before filling.
Saute onion, mushroom and butter in skillet. Add broccoli and soup mixing well. Reduce heat and add cheeses. Cook over low heat until cheese melts, stirring constantly. Add almonds and mix. Serve with crackers.
Preheat broiler. Spread bagel halves with ricotta. Sprinkle each bagel with 2 tsp. cinnamon sugar. Arrange peach slices over cheese. Sprinkle with remaining cinnamon sugar. Place bagel halves on baking sheet. Broil 6 inches from heat about 4 minutes, until sugar is bubbly and mixture is hot. Serve warm.
Saute onion in butter. Add rest of ingredients. Put in greased casserole for 30 to 40 minutes in a 350° oven.
Cook peppers and onion in oil. Mix with the remaining ingredients in a casserole dish. Sprinkle 1/4 c. Parmesan cheese on top. Bake at 350° for approximately 30 minutes until bubbly.
Mix all ingredients as listed and pour into pie shell. Bake at 350° for 50 minutes.
Mix all ingredients together. Drop by teaspoon on buttered baking sheet. Dip fork in water and press down. Bake in a 325° oven for 15 to 20 minutes.	Cool completely on cookie sheet. When cool, sprinkle with powdered sugar.
Cream the cheese with a little milk. Fold into stiffly whipped cream. After lemon jello has chilled, fold it into the cream cheese mixture. Fold the fruit cocktail into the chilled strawberry jello. For this, use about 1 cup hot water and 3/4 cup cold water or juice from fruit cocktail. When finished, the light mixture should be on top. These mixtures have been poured into a mold and then chilled. Unmold onto plate for serving.
Wash raisins carefully and cook in boiling water until tender. Mix flour and sugar and add to cooked raisins, stirring until it thickens. Add nuts and vanilla. Bake in a double crust at 400° until done. Add nuts. (Nuts are optional.)
Cream butter, sugar and Crisco; add 1 egg at a time, beating slowly. Sift flour, salt and baking powder. Alternate milk and flour. Beat well. Preheat oven to 325° and bake for 1 1/2 hours. Cool for 10 to 15 minutes before removing from pan.
Peel and cut mangoes into strips. Add Hawaiian salt and leave overnight. Drain and dry in a screen until very dry. Place in pot and cover with water. Boil for 20 to 30 minutes. Drain in colander. Place in pot; add in rest of ingredients and stir using low heat until hardens.
Pleasant words are as a "honey-comb," sweet to the soul and health to the bones. Proverbs 16:24. [
Slightly immature beans are the best. Stem and wash beans. Leave whole. Prepare pint jars for canning.
Crumble sausage into skillet. Brown and drain. Melt cheese in microwave and add to sausage. Place by spoonfuls onto sliced bread on cookie sheet. Bake in 350° oven for 10 minutes.
Cook ground beef in skillet;	drain well. Set aside. Mix cornmeal, salt, bacon drippings, corn and eggs together. Pour half of corn bread mixture in greased baking dish.	Layer meat, onion, peppers and cheese. Cover with remaining corn bread mixture. Bake 45	to 50	minutes at 350°. Serves 6 people.
Mix all ingredients well; pour into unbaked pastry shell. Bake in 350° oven for 45 minutes to 1 hour or until set. Serve with Cool Whip.
Cook first 3 ingredients together. Mix all together and bake at 350° for 45 minutes.
Cook frozen vegetables and drain. In saucepan, cook onion, celery and thyme until tender. Add soup and milk and stir until smooth. In a 12 x 8-inch baking dish, combine turkey, cooked vegetables and pepper. Add soup mixture and stir gently to mix.
*To make honey butter, substitute 1/4 cup honey for blueberries. Makes 1 cup.
Preheat oven to 350°. Blend liquids in blender first. Pour into pie shells. Bake for 30 minutes. Beat egg whites with 1/2 cup sugar. Pour over pies and bake until brown.
Cook squash, drain. Add all ingredients and place in a casserole dish. Sprinkle top with bread crumbs. Bake at 350° until bubbly.
Cream butter or margarine until fluffy. Beat in sugar, egg and vanilla. Add flour, mixed with salt and baking powder. Mix well. Drop by teaspoon onto greased cookie sheet. Bake in preheated 350° oven for 10 minutes or until edges are brown. Makes about 3 dozen.
By using all-purpose flour and oil, make a roux (dark brown). Add all chopped vegetables and let vegetables wilt in roux. Add tomato sauce and about 4 to 6 cups water. Stir occasionally. Let simmer for 1 to 2 hours, adding Tony's seasoning and dash of salt and red pepper while simmering. Add crawfish tails and let simmer (low heat) approximately 1 1/2 to 2 hours more. Serve over rice.
Hard-boil eggs; set aside to cool. Cook macaroni according to package directions (or taste). Rinse with cool water; drain. Dice celery. Shell eggs, cut in two directions (small pieces). Combine macaroni, celery and eggs in larger bowl. Mix salad dressing, mustard, sugar and salt together. Add to macaroni mixture. Continue to season to taste. For better taste, refrigerate before serving.
Cook spaghetti and drain and season. Mix all together, then add Italian dressing. Let sit overnight in refrigerator.
In a large bowl put onion, celery, eggs and macaroni. In a small bowl, mix Miracle Whip, vinegar, sugar, milk, salt, pepper and garlic until well blended. Pour over macaroni mixture. Mix together. Chill at least 2 hours.
Mix in order given. Roll into balls the size of walnuts. Bake at 350° for 10 to 12 minutes or until done.
In heavy saucepan, mix thoroughly the sugar, flour and salt. Add eggs and pineapple; mix well. Add water and butter. Cook until thick. Remove from heat. Crumble 6 cookies into a 1 or 1 1/2-quart dish. Top with half the pudding. Cover with the other 6 cookies. Add remaining pudding. Chill. When cold, spread whipped topping over top. Refrigerate.
Put all ingredients in bowl that will seal. Shake bowl to mix all ingredients. Refrigerate overnight to marinate. This keeps for several days. (A fourth can of beans, possibly green limas may be added also. If so, slightly increase vinegar, oil and sugar.)
Cook celery, green peppers and onions in half the butter, until tender. Add garlic and ham; cook 5 minutes longer. Add remaining butter, shrimp, salt, hot pepper sauce, chili powder and sugar. Cook, tossing often until shrimp are pink. Add tomatoes and heat. Serve over rice. Makes 8 servings.
Mix ingredients and pour into crust. Refrigerate 1 or 2 hours before serving.