HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together butter, sugar, egg and vanilla. Add sifted flour and salt; mix thoroughly. Divide dough in half. Blend food color and peppermint extract in half of dough. Chill 1/2 hour. Make candy cane shapes (twist a red rope around a white rope and shape into candy canes). Bake at 375° for 9 minutes.
Mix cereal, buttermilk and syrup. Let stand 10 minutes. In another bowl combine flour, soda and cinnamon. Add egg, sugar & oil to cereal mixture. Add cereal mixture to flour mixture and stir until well blended. Stir in carrots. Pour into greased muffin cups. Bake for 20 minutes at 350°.	Makes approximately 12 muffins.
In a large bowl, mix nuts and fruits. Mix flour, baking powder, salt and sugar together and add to nut mixture. Mix well to coat. Beat eggs well and add rum. Add this to coated nut mixture and thoroughly blend together. Pour into 2 greased and floured bread pans. Bake in 300° oven for 1 1/2 hours. Stores well, tightly wrapped and in cool place.
Salt and pepper Roast, put in crock pot and cover about 1/2 way with water. Cook all day if possible. In a skillet place flour and salt. Brown to a medium brown. Stir constantly. Set aside and let cool to point that pan is not too hot. Drain juice from roast and let stand for a minute. Add to skillet with enough water to reach desired consistency. Stir out lumps and bring to boil. Salt and pepper to taste.
Salt and pepper chops on both sides. Brown lightly in the oil. Place chops in large baking dish. Cover with celery, onion, mustard, catsup and water. Spoon generously over each chop. Cover with foil and bake at 350° for 30 minutes.
Fry onions, green pepper and hamburger meat. Cook noodles. Combine the ingredients and add the can of tomatoes, salt and butter. Cook on low for 1/2 hour.
Combine all ingredients but spaghetti sauce in large bowl. Mix well by hand. Form baseball sized balls. Place in baking dish. Cover with spaghetti sauce, should barely cover all balls in dish. Cover and bake at 350° for 35 minutes.
Brown pork chops and remove from can. Add 1/4 teaspoon salt, mustard, sugar, pepper, onion, water and puree to dripping and blend well. Add beans, stir until beans are coated. Top with the pork chops and sprinkle with remaining salt; bake in a preheated oven at 350° for 1 hour and 10 minutes. Yields 4 servings.
Dissolve 1 teaspoon of baking soda in 1 tablespoon of warm water. Separate eggs. Beat egg whites (egg yolks are not needed). Combine all ingredients. For color, add 1 small jar of cherries and 8 ounces of candied pineapple. Place mixture in a stemmed cake pan, lined fully with brown paper that has been well-buttered. Bake 2 1/2 hours in a slow oven (300°).
Mix 1/2 cup margarine and 1/2 cup sugar. Stir in 2 egg yolks, 1 teaspoon almond extract, and 2 cups sifted flour. Press evenly into tiny tart shells or miniature muffin cups. Bake in 400°F oven 8-10 minutes.
Mix and pat in a 13 x 9-inch pan. Bake at 400° for 15 minutes. Let cool.
Mix altogether. Grease bottom and sides of baking dish. Bake at 350° for 25 to 30 minutes or until brown.
Brown beef and drain. Put in crock-pot with all other ingredients, except macaroni. Cook on low 8 to 10 hours. Cook macaroni and add at the last 20 minutes or so before serving.
Mix dry ingredients. Make a well, add warm milk, beaten eggs and oil. Stir until all flour is mixed. Knead 1 minute on floured board. Place in greased bowl and let rise until double in size. Punch down, make a ball, pinch off balls about 2 inches in diameter and place on greased pan until double in size (second rising). Bake in preheated oven at 375° for about 15 minutes. Yields 24 rolls.
Melt the caramels and milk. Mix remaining ingredients until crumbly. Pat 3/4 of mixture in 9 x 13-inch pan. Bake for 10 minutes at 350°.
Combine water,	rice, salt and margarine in a saucepan. Cover and cook until rice is tender. Do not drain! Add jello and sugar to	hot rice and stir to dissolve.	Mix in pineapple and let cool in	refrigerator. When this begins to set up, fold in Cool Whip. Let	finish	setting several hours or overnight. Serves 12 to 15.
Drain mandarin oranges and pineapple well. Mix dry Jello, Cool Whip and cottage cheese thoroughly. Add fruit and nuts, mix well. Pour in salad bowl and chill before serving.
Combine first 6 ingredients in a large mixing bowl. Combine flour and next 4 ingredients. Add to egg mixture. Beat at medium speed with electric mixer, 1 to 2 minutes. Spoon into well-greased and floured tube pan. Bake at 350° for 1 hour. Cool in pan for 10 minutes and remove. Pour your favorite warm glaze over cake if you like.
Heat oven to 375°. In medium saucepan, combine chicken, 1/2 teaspoon paprika, dill weed, salt, milk and soup. Heat until hot and bubbly. Pour hot chicken mixture into 8 or 9-inch square baking pan. Separate biscuit dough and cut each biscuit into 4 pieces.
Heat cream, butter and sugar in a 2 1/2-quart saucepan over medium heat. Stir to dissolve sugar. Bring to a boil. Place the semi-sweet, unsweetened and white chocolate in a steel bowl. Pour the boiling cream mixture over chocolates. Let stand 5 minutes. Stir until smooth. Can put in 1 to 2 teaspoons vanilla, pecans or orange rind (optional). Refrigerate. Cut into bite-size pieces.
Combine flour, salt and baking soda; set aside. In large bowl, with electric mixer at medium-high speed, cream margarine and granulated sugar until light and fluffy. Add eggs, yogurt and peel. Beat 1 to 2 minutes until mixture is smooth. Stir in dry ingredients and thoroughly combine. Spray a Bundt pan with nonstick cooking spray. Spread batter evenly in pan. Bake in preheated 325° oven for 50 to 60 minutes or until cake tester comes out clean. Let cool in pan on rack for 15 minutes. Loosen edges and invert cake onto rack to cool completely.
In a large cast-iron frying pan, heat cooking oil; add ramps. Cover and cook on lowest heat. Stir once or twice; fry 35 minutes or until tender. Best served with fried fatback, or bacon strips, scrambled eggs, fried potatoes and corn bread. Serves 4 to 6.
Cook pineapple juice, egg, sugar and flour until thick. Allow to cool. Combine pineapple chunks and marshmallows. Fold in whipped cream. Chill.
Mix graham cracker crumbs and 1 stick of margarine or butter (softened) and press into bottom of 13 x 9-inch pan. Beat 10x sugar, eggs and 2 sticks of margarine or butter (softened) for 15 minutes until stiff. Spread this over graham cracker crumbs.
Peel shrimp and dry on paper towels, top and bottom. Devein shrimp, if you like. Combine ingredients, adding water last. As you stir mixture should be consistency of pancake batter or thinner. On a separate plate, crush cornflakes with your hands. Do not use bought crumbs as they are too fine. Dip each shrimp in batter and roll in cornflake crumbs. Crush more flakes, if necessary. Cook in a deep fat fryer in Crisco, about 8 to 12 shrimp at the time, for 1 minute. Drain on paper towels and serve.
Beat whites until stiff. Gradually add 1/4 cup sugar. Cream butter and remaining sugar. Add yolks and blend thoroughly. Add milk and vanilla. Fold whitened coconut into butter mixture. Pour into pie shell. Bake in 375° oven for 30 minutes.
Prepare pudding with milk; fold in Cool Whip. Butter a 9 x 13-inch dish and place 1 layer of crackers as is. Add 1/2 vanilla mixture, then another layer of crackers, then the rest of pudding mixture and the final layer of crackers.
Sift dry ingredients together; add milk. Pour into deep dish in which oleo has been melted. Add peaches. Bake at 325° for 1 hour or until crust is golden brown. Very good.
Wash the chicken and sprinkle with salt and pepper. Heat oil in a Dutch oven. Add chicken and brown over medium heat. Remove and reserve chicken. Add onions, cinnamon stick, cardamom and cloves to pan. Saute until onions are lightly browned. Add more oil if needed. Add turmeric, chili powder, coriander, ginger, garlic, cumin and bay leaves. Fry spices 4 to 5 minutes, sprinkling with water if they become too dry. Stir in ketchup and return chicken to pan. Pour in water and bring to a boil. Cover and simmer over low heat until chicken is tender and sauce is thickened, about 30 minutes. Serve with rice or bread. Yields 4 servings.
Cut up bacon and fry until crisp. Drain grease and set aside. Mix hash browns, eggs and sour cream. Add bacon and cheese. Add salt, pepper and seasonings to desired taste. Bake at 350° for 1 hour.
Mix all ingredients and bring to boil. Thicken with flour and water, if desired. Makes 1 pint.
In a saucepan over medium heat, combine raisins, sugar, cinnamon and water and bring to a boil for 5 minutes. Stir in the butter; set aside to cool. Sift together the flour, baking powder, baking soda, cloves and salt. Add flour mixture to cooled sugar-water mixture and mix well. Turn batter into lightly greased tube pan and bake at 325° for 1 1/2 hours or until cake tester comes out clean. Makes 10 to 12 servings.
Grate orange peel; cut oranges in half. Remove seeds and chop coarsely. Place grated peel and chopped pulp in blender with the water. Blend about 1 minute, until finely ground. Pour mixture into a saucepan and cook covered over medium flame for 20 minutes. Add cranberries, sugar, raisins and salt; boil rapidly uncovered over medium-high flame until mixture drops from spoon in a sheet, leaving the spoon clean. Stir in nuts and cook 5 minutes longer, stirring gently to avoid scorching. Chill. Serve in a pretty crystal bowl. Yield: 3 to 4 cups.
Mix all ingredients together and spread in a 9x13 cake pan or casserole dish. Spread topping of 2 cups crushed cornflakes or potato chips and melted oleo. Bake at 375° for one hour.
Combine sugar, syrup, salt, cream and butter in heavy skillet. Boil without stirring to soft ball stage. Remove from heat and let stand 10 minutes. Do not stir. Add flavoring and beat until creamy. Stir in walnuts. Quickly pour into greased pan. Watch when beating and when it begins to thicken, add nuts and pour out or it will be a big chunk.
Mix sugar, vinegar and salad oil; bring to boil. Cool. After squeezing juice from sauerkraut, cut fine with shears or scissors. Toss green pepper, celery and onions with sauerkraut. Pour cooled liquid over vegetables. Seal in container and refrigerate for 24 hours.
Mix and simmer all but last 3 ingredients until tender. Add tofu and cornmeal. Pour into baking dish and top with cheese. Bake at 350° for 30 minutes or until bubbly on top.
Mix first six ingredients and let set for 1/2 hour. Blend oil and vinegar and beat well. Store in refrigerator. Best after sitting for several hours. A blender may be used.
You will also need wax paper and toilet paper cores or paper towel cores, cut in 4-inch lengths.
Mix yeast and water. Stir in remaining ingredients and pour into muffin pans. Bake at 425° for 10 to 15 minutes.
Mix catsup and mustard. Add vinegar, sugar, margarine, salt, pepper and lemon juice. Simmer for about 1 hour. Add Worcestershire, soy sauce and black pepper.
In first bowl, combine jello and boiling water and set aside. In second bowl, beat eggs; add sugar, whipping cream, vanilla and pudding. Whip together. Add milk and mix well. Combine with jello mixture to which I've added the fruit.
Heat oven to 425°. Crumble bacon in pie crust along with cheese and onion. Beat eggs with remaining ingredients. Pour into pie crust. Bake 15 minutes at 450°. Reduce heat to 300° and bake 30 minutes or until knife inserted 1 inch from edge comes out clean. Let stand 10 minutes before cutting.
Mix pudding mix with 3 cups milk until smooth, then stir in Eagle Brand milk. Layer vanilla wafers in bottom of oblong pan or dish, then layer of pudding mix, bananas and Cool Whip. Continue until all is used, ending with Cool Whip on top.
Add sugar, butter, flour, salt and vanilla with beaten eggs. Flour hands. Take dough for each cake and pat. Place in greased cookie sheet. Bake at 350° until light brown.
Blend first 3 ingredients. Chill. Using 1/2 tsp. mixture for each, roll into 24 balls. Place in 1 1/2 inch paper bonbon cups. Melt coating and remaining peanut butter over medium heat, stirring constantly. Spoon into cups to fill. Chill. Makes 2 doz.
Prepare cake according to directions. Bake 1/2 cake mix for 15 minutes at 350° in a 9 x 13-inch pan. Melt caramels with milk and margarine; pour over baked cake. Sprinkle nuts and chips over mix. Top with remaining cake batter. Bake for about 25 minutes more, or until top cake batter is done.
Put thick layer of cabbage in bottom of casserole dish. Brown meat and onion; add rice, salt and pepper. Spread over cabbage. Repeat another layer of cabbage, then layer of meat mixture. Pour soup mixed with water over all. Sprinkle top with cheese. Bake at 350° for 1 1/2 hours.
Dip chicken into egg. Coat with bread crumbs. In skillet, over medium heat, heat oil. Cook chicken 10 minutes or until done. Set chicken aside.
Brown pieces of chicken and place in baking pan. Sprinkle with salt. Sprinkle uncooked rice over chicken. Mix soups and water and pour over chicken. Cover and bake at 300° for 2 hours.
Mix cheese, raisins, nuts and seasonings together. Store in a covered container in the refrigerator. When ready to serve, spread the mixture on bread or muffin halves. Broil until bubbly.
Cook and brown meat. Drain fat. Add cut up cheese, garlic salt, oregano and mushrooms. Spoon on bread. Place on cookie sheet. Bake at 350° for 15 or 20 minutes.
Combine corn, cheese, egg substitute and pimento in large bowl. Stir well. Combine 1 cup milk and flour in a small bowl; stir until smooth. Add remaining 1 cup milk, sugar and next 3 ingredients. Stir well. Add flour mixture to corn. Mix and pour into 2-quart casserole coated with cooking spray. Place this pan in a 13 x 9 x 2-inch pan filled with water. Baked uncovered at 325° for 30 minutes. Add chopped pepper. Bake an additional 50 minutes. Let stand 5 minutes before cutting. Contains 4.5 grams fat per serving.
Beat eggs, sugar, oil, molasses and buttermilk. Put all dry ingredients in separate bowl. Mix together. If too thin to work, add self-rising flour. Bake at 400° for 8 to 10 minutes.
Cook milk, margarine and sugar over medium heat until soft-ball stage; remove from heat and add vanilla, marshmallow cream, chocolate chips or peanut butter chips. May also add chopped nuts.
Melt butter and chocolate together over low heat (or in microwave for 2 minutes). Combine with other ingredients. Mix well and pour into greased 9 x 13-inch dish. Bake at 350° for 20 to 25 minutes.
Mix all ingredients together and pour into a medium size casserole dish. Bake at 350° for 30 minutes.
Preheat oven to 350°. Mix all ingredients together and pour into a 9 x 13-inch buttered pan. Bake 55 minutes or until lightly browned. Serves 15. Recipe may be halved.
Cook pears; mash and drain. Add sugar, Jell-O, lemon juice and pineapple. Cook until it jells and stir, stir, stir. Pour into hot jars and seal.
Mix together and bake in heavy covered pan or casserole for 3 hours at 300° and don't peek! Serve over rice or buttered noodles. Serves 8 to 10.
Cream sugar and shortening. Add eggs and beat well. Sift dry ingredients. Add alternately with buttermilk. Add milk and coloring. Fold in soda and vinegar. Bake at 350° for 25 to 30 minutes.
Mix jello. Add remaining ingredients. Just before serving, add 2 quarts of ginger ale. Makes 2 gallons.
Heat oil and seasonings. Add crackers. Stir constantly until oil is gone. If you double recipe, use only 1 1/2 cups oil.
Heat oven to 350°. Mix flour, sugar, 2 tablespoons cocoa, baking powder and salt in ungreased 9 x 9 x 2-inch baking pan. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake for 40 minutes. While warm, spoon into dessert dishes; top with ice cream. Spoon sauce from pan onto each serving. Makes 9 servings.
Mix together sugar and cocoa. Add milk and mix. Add butter and cook to boiling and boil 1 minute. Remove from heat. Stir in 1/2 c. peanut butter, 3 c. quick oats and 1/2 tsp. vanilla. Stir thoroughly and drop by spoonful on waxed paper. Let cool.
Cream the cheese and sugar and set aside. Bake pretzels and melted butter in a 9 x 11-inch or an 8 x 13 1/2-inch baking dish at 400° for 10 minutes. Do not overbrown.
Heat cherry and pineapple juices. Dissolve Jell-O in juice. Add pineapple, cherries and nuts. Add Coca-Cola; mix and pour into dish to gel. Chill until firm.
Combine milk, grits and salt in a heavy saucepan. Cook 10 to 12 minutes on low heat, stirring constantly or until very thick. Beat egg yolks. Add a little hot grits to warm egg yolks. Add yolks	to grits. Beat egg whites until they form stiff peaks. Fold into grits mixture.	Put in 1 1/2 quart casserole dish sprayed with cooking spray.	Bake at 375° for 35 to 40 minutes or until lightly brown.	Serves 6.
Mix all ingredients together. Pour into unbaked 9-inch pie shell. Bake at 350° for 30 to 35 minutes.
Crush onion pieces with a rolling pin on a large flat surface. Dip the chicken in the egg/milk mixture, then firmly coat with the crushed onion pieces. Place the chicken in an ungreased baking pan and bake at 350° for 30 to 35 minutes.
Boil noodles as directed using some chicken broth. Mix all ingredients together. Bake around 20 to 25 minutes at 400°.
Work all ingredients together like pie crust. Line a 13 x 9-inch baking dish with the mixture and reserve 1 cup for topping. Slice rhubarb or apples (1/2-inch pieces) into pan.
Cut off and discard tips of chicken wings. Rinse pieces and pat dry. Fry wing pieces in deep hot oil until crispy and golden brown and no longer pink. Set aside. In a saucepan melt butter, stir in honey and Texas Pete wing sauce. Heat and add wings turning to coat.
Mash one pint grapes, cook in juice, run through colander, add one cup sugar, tablespoon cornstarch; cook in double boiler. Bake crust on inverted pan; beat white of one egg, one spoon sugar, spread over top, set in oven and brown slightly.
Cut chicken in bite size chunks. Marinate for 3 to 4 hours in Italian dressing. Saute chicken in hot wok. After chicken has cooked, remove from wok. Add vegetables to wok. Stir, coating vegetables with dressing. Cook until vegetables become tender. Return chicken to wok. Stir and simmer for 10 to 15 minutes. Drain excess dressing and serve over hot spaghetti. May add soy sauce to taste.
Brown chicken on medium heat for 1 to 2 minutes. Add mushrooms, garlic, basil, and wine. Continue to cook for 30 minutes or until thoroughly cooked.
Combine yogurt, buttermilk and mayonnaise substitute in a small bowl, stirring until blended. Stir in pickle, catsup, parsley and seasoned salt. Cover and refrigerate until thoroughly chilled.
Combine boiling water, sugar and shortening; set aside to cool. Mix warm water with yeast and eggs; then add flour and cooled water, shortening and sugar; mix well. Let set in refrigerator overnight. Roll out dough on a floured surface. Cut out in favorite shape. Let rise in pan until double in size, about 4 hours in a warm place. Bake at 400°.
Spread bean dip on large round platter. Mix frozen avocado dip and fresh mashed avocados and lemon juice together, spread on the bean dip.
Mix first 4 ingredients well. Add syrup and bourbon or rum and mix well. Roll into 1-inch balls. Then roll in sifted powdered sugar.
Take a 9 x 13-inch glass casserole dish and spray with Pam nonstick spray. Mash ground beef into bottom of pan. Peel potatoes, slice thinly and place over top of ground beef. Slice onions in rings. Place over potatoes. Chop bell pepper and place over onions. Pour water over entire casserole. Top with 2 cups shredded Velveeta cheese. Salt and pepper to taste. Bake at 350° for 45 minutes. Serves 6.
Combine all ingredients in a large mixing bowl; mix well. Divide mixture in half; shape each half into an 8 x 1-inch roll. Wrap rolls in wax paper and chill overnight. To serve, slice as desired.
Dip chicken into butter. Roll in a mixture of bread crumbs and cheese. Place chicken pieces, skin side up and not touching, into 2 large, shallow, greased, baking pans. Top with remaining butter and crumb mixture. Bake at 375° until done, about 1 hour. Serves 8.
Beat eggs and salt until soft peaks form. Gradually add sugar. Beat until stiff. Fold in cookie crumbs, vanilla and nuts. Bake in buttered pie pan at 325° for 30 minutes. Cool and add 1 cup whipping cream.
Drain canned vegetables. Chop onion and green pepper. Boil vinegar, sugar, salt, pepper and water; cool. Mix all vegetables, onion, pepper (green) and pimento. Pour liquid ingredients over vegetables; refrigerate overnight. Drain before serving.
Mix all ingredients; pour into pie shells. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 to 40 minutes longer, until knife inserted near center comes out clean.
Melt butter in casserole dish. Mix flour and other dry ingredients with 1 c. sugar and milk. Stir until well blended. Pour batter into casserole with butter. Add 3/4 c. sugar to fruit and heat. Pour into batter. Bake in 350° oven until browned.
Pour beans into casserole dish. Combine next 7 ingredients and 1/2 of the butter. Cook sauce until onion is tender. Pour sauce over beans. Pour remaining butter over sauce. Bake at 300° for 15 to 20 minutes.
Preheat oven to 375°. Cut crusts off bread using serrated bread knife. Cube crusts to measure 2 cups. Arrange bread slices in an overlapping pattern against sides of Oval Baker; place bread cubes in bottom. Place 2 tablespoons of the butter in Small Micro-Cooker; microwave, covered, on High 30 seconds or until melted. Lightly brush butter over bread slices using Pastry Brush. Bake 15 to 20 minutes or until edges of bread are golden brown.
Pour over cream cheese layer. Spread Cool Whip on top. Sprinkle with nuts.
Combine cake mix, sour cream, water and eggs in a large bowl. Blend, then beat at medium speed for 2 minutes until creamy. Spoon 1/3 of batter into well-greased and floured 10-inch fluted tube pan. Sprinkle with 1/2 the gelatin. Repeat layers. Spread remaining batter over gelatin to cover. Bake at 350° for 45 to 50 minutes, until cake springs back when lightly pressed. Cool in pan for 5 minutes. Remove from pan, cool on rack. Sprinkle with confectioners sugar, if desired.
Melt chocolate and oleo; add pecans. Stir well to coat pecans. Combine sugar, flour, eggs and vanilla. Stir until blended, but do not beat. Add chocolate-nut mixture. Stir, but do not beat. Fill cupcake liners 2/3 full. Bake at 325° for 35 minutes. Dust with powdered sugar.
Cut in butter into flour with pastry blender. Combine milk and egg. Pour egg over flour mixture and mix well. Roll out small portion onto floured surface. Place in pie filling center. Fold over and seal edges with water. Fry in deep hot fat until golden brown.
Place all vegetables in a large skillet. Stir. Add remaining ingredients. Bring to a boil and simmer 30 minutes. Seal or freeze.
Chop corned beef into bite size pieces. Add cheeses and sauerkraut. Add mayonnaise or Thousand Island dressing to the consistency of tuna salad. Spread into a 9 x 13-inch pan. Bake at 350° until bubbly, about 40 minutes. Serve with party rye.
Although any size cucumber may be used, it's a good way to use the large ones. Wash and make about 3 slits down the sides of each cucumber. Place in a large container, such as a crock or wide mouth gallon jars (no metal containers). Add some dill pieces, fresh garlic (sliced), and chilie pitins (as many as you like).
Sift dry ingredients into a bowl and add butter to mix to fine crumbs. Take away 1 cup of crumbs for topping - add cinnamon to taste, and set aside. Add eggs and milk to the remainder of the batter and mix. Pour into a greased 9 x 13 baking pan, sprinkle the reserved crumb mixture over the top and bake for 1/2 hour at 375 degrees.
Place fish in tubs made out of aluminum foil. Combine mayonnaise, soy sauce and	pour over fish. Slice onions into 1/4-inch thick rings; layer over fish. It's o.k. to overlap onions evenly over fish. Rinse and shake dry dill weed. Place these whole branches thickly over fish. Barbecue with lid on, very short time on	a hot fire, about 15 minutes. Remove dill branches and serve.
Thaw turkey in refrigerator. Place whole or halved orange in cavity. Rub turkey with salt and pepper. Place turkey in large roasting pan. Seal with foil. Bake at 250° overnight. Moist.