HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the first 7 ingredients and marinate rabbit in mixture 24 to 48 hours. Remove rabbit and coat with flour. Brown in small amount of olive oil. Remove rabbit and place in casserole. Strain marinade, reserving vegetables. Boil the liquid down by half. Saute vegetables along with 1 cup onion. Brown. Add chicken broth. Pour liquid and vegetables over rabbit. Add tomatoes. Salt lightly. Cook about 1 hour, covered, either on top of stove or in 325° oven.
Cut cantaloupe in half; remove seeds and rind. Cut a few thin slices of melon and reserve for garnish. Cut remaining melon in chunks; puree in blender or processor. (There should be 3 cups of puree.) In a small saucepan, combine sugar and gelatin. Stir in orange juice. Let stand 1 minute. Cook over medium heat, stirring constantly, until sugar and gelatin dissolve. Stir in melon puree. In blender, combine cream cheese and 1/2 cup melon puree. Cover; blend until smooth. Stir back into melon mixture in pan. Pour into pie shell. Chill until firm. Garnish with melon slices and whipped cream.
Peel and cube eggplant. Boil until tender (mushy). Drain and return to pot or mixing bowl. Add remaining ingredients and beat until completely mixed. Using teaspoon, drop into hot grease. Fry until golden brown and turn. Makes about 20 fritters.
Pour melted lard and water in bowl. Stir in enough flour (sifted) until dough is stiff. Knead half of dough; roll out. For 1 pie crust, half the recipe. Place crust in pie pan. Put in filling. Bake.
Butter 9 x 12-inch pan. Arrange bread on bottom. Blend ham, cheese, milk, salt, eggs and mustard and put on top of bread. Refrigerate overnight or 3 hours.
Sift flour and measure with salt. Cut in margarine as for pastry. In another bowl, combine molasses and sugar. Add egg and beat well. Dissolve soda in hot water and add. Combine flour and molasses and beat until well blended. Chill. Turn out on lightly floured board and roll out 1/4-inch thick. Cut in circles and place on greased baking sheet, 1-inch apart. Bake at 375° for 8 to 10 minutes or until a deep rich brown.
Batter and fry chicken until brown or purchase already fried. Combine next 4 ingredients in sufficient multiples to cover desired amount of fried chicken. Place fried chicken in a large saucepan or Dutch oven. Cover with sauce. Simmer at least 1 hour. Another hour is okay. The chicken may fall off the bones when serving.
Combine all ingredients. Spoon into paper-lined muffin pan for individual servings, or pour into Pyrex dish. Freeze. Serves 24.
Cut broccoli, cauliflower and onions into small pieces. Mix dressing by directions on package. Pour dressing over vegetables and stir.
Combine almonds and coconut; spread in thin layers over bottom of buttered 13 x 9-inch pan. In saucepan, melt butter or margarine, then blend in remaining ingredients. Cook, without stirring, until mixture reaches soft-crack stage (290°). Remove from heat and pour in thin stream evenly over almonds and coconut. Cool, then break into pieces. Store in airtight container. Makes about 1 pound of candy.
Preheat oven to 400°. With sharp knife, split each lobster tail down center, but not all the way through. Arrange lobster tails in baking dish.
Peel and mash avocado thoroughly. Blend together crushed garlic, lemon juice, salt and tahini. Mix with avocado. Serve as a dip with crackers.
Cook macaroni according to package directions; drain. Place macaroni in 12 x 7-inch baking dish. In skillet, brown chops in hot cooking oil; drain off excess fat. Season with a little salt and pepper. Arrange chops over macaroni in baking dish. Combine tomato sauce, onion, Worcestershire sauce, basil, sugar, salt, garlic powder, oregano and pepper; pour over chops and macaroni. Sprinkle with Parmesan cheese. Cover and bake at 350° for 1 to 1 1/4 hours or until meat is tender. Makes 6 servings.
Beat together sugar, butter and egg whites. Then mix in milk, flour and baking powder. Fold in hickory nuts. Bake in 2 round cake pans (10-inch) at 350° until sponge back when touched with finger. Use suggested hickory nut icing, then sprinkle with nuts.
Cook rice according to directions. In separate pan saute 1 onion in butter or oleo. When done, mix chicken soup and Cheez Whiz. Add rice and broccoli. Put into greased 13 x 9-inch baking dish. Bake at 350° for 15 to 20 minutes.
Trim off crusts, 1/2 each slice. Spread with thin layer of Cheez Whiz and sprinkle with seeds. Bake in slow oven until crisp.
Beat egg whites with 1/4 cup sugar until stiff. Beat egg yolks with 1/2 cup sugar. Mix whites and yolks. Add cream, milk, whiskey and rum. Serve chilled with grated nutmeg.
Cook squash; season lightly with salt and pepper. Add carrot, onion, pimento and soup. Pour melted margarine over stuffing and mix well. Add 1/2 stuffing mix to squash and place in buttered casserole. Cover with remaining stuffing. Bake at 375° for 25 to 30 minutes.
Scald the milk and pour it over the bread which has been cut into 1/2-inch cubes. Let stand 10 minutes. Beat the eggs slightly. Add the sugar, salt and vanilla to them. Put into a buttered baking dish and add the milk and bread cubes. Add the melted butter and stir to mix well. Place the dish in a shallow pan of boiling water. Bake at 350° for 1 1/4 hours. Yields 6 servings.
Mix and spread on crust. Bake 15 minutes at 350°. Frost with 1 package melted chocolate chips.
Mix all ingredients in order given. Bake at 350° for 10 to 15 minutes.
Prepare sauce mix and leave on back of stove. Dip breasts lightly in flour with salt and pepper to taste and brown on both sides in frying pan using 1/4-inch of olive oil. Do not cook chicken through, just lightly brown 1 minute each side. Leave oil in pan.
Mix all together and bake in muffin pan (spray with non-stick cooking spray) at 425 for 10-15 minutes until golden brown. Butter and Serve!
Place all ingredients in a blender or a jar. Cover and blend or shake until frothy and smooth. Makes 4 servings.
Cook cabbage in boiling salt water until tender; drain thoroughly. In a large skillet, saute onion in butter until tender. Add soup and mix well. Add cheese; heat and stir until melted. Remove from heat. Stir in cabbage, salt and pepper. Transfer to an ungreased 2-quart baking dish. Sprinkle Durkee onions on top. Bake, uncovered, 20 to 30 minutes at 350° or until heated through.
Brown hamburger; add tomato soup, water, corn, onion and chili powder. Simmer for 15 to 20 minutes. Mix corn bread mix and pour over ingredients in casserole dish. Bake at 350° until corn bread is brown.
Peel cucumbers and slice thin. Sprinkle with salt (about 1/2 teaspoon per cucumber). Let stand in refrigerator for 1 1/2 hours. Drain. Mix sour cream, chives, salt, vinegar and paprika. Whip until light. Add to the cucumbers and let stand until ready to serve.
Mix the ingredients and salt and pepper to taste. Pour into 9 x 13-inch casserole dish.
Melt butter slightly in heavy 10-inch skillet. Spread with brown sugar and layer of pineapple rings. Blend remaining ingredients well. Fold in 3 stiffly beaten egg whites. Pour over mixture in skillet and bake at 350° for approximately 1 hour. Test with toothpick. Turn upside down on cake platter.
Mix together flour and margarine. Spread in bottom of a 9 x 12-inch pan. Bake at 350° for 10 to 15 minutes. Cream together sugar and cream cheese. Fold in Cool Whip. Spread on top of baked crust. Top with cherries.
Cream sugar and Crisco. Add eggs, one at a time. Sift flour, salt and baking powder. Add, alternating with milk, to creamed mixture. Add vanilla. Pour into 4 greased and floured pans, 8 or 9-inch round or square. Bake at 325° until cake tests done, about 30 minutes. Add few drops of red food coloring to one layer and cocoa to another layer to make different colored layers. Ice cake.
Mix together. Pour in casserole dish and bake at 375° for 30 minutes. Freezes nicely.
Preheat oven to 375°. Grease round cake pan or 2 loaf pans. Sift dry ingredients; add raisins. Set aside.
Prepare angel food cake according to package directions. Cool completely. Place cake on serving plate. Slice 1-inch layer from top and set aside.
Cut beef into 1-inch cubes and coat with salt, pepper and flour. Brown the meat in shortening. Add all the rest of the ingredients in a large pot.
Scatter bacon and cheese over bottom of crust. Prepare basic custard; beat until blended the eggs, milk, cream, butter, flour, salt, cayenne pepper and nutmeg. Pour custard over bacon and cheese. Bake in preheated 375° oven, about 40 minutes or until custard is firm and puffy and lightly browned. Serve warm or let it cool.
Preheat oven to 350°. Combine the cream cheese, milk and salts in a blender; blend until well mixed. Butter a 3-quart casserole dish and place broccoli on bottom. Pour half of cheese mixture over broccoli. Place chicken on top; pour rest of cheese mixture over chicken. Cover with Parmesan cheese. Bake for 45 minutes. Place onion rings on top during last 5 minutes of cooking. Makes 8 servings.
Melt morsels and milk on low in microwave, stirring constantly. Add in nuts, if desired. Spread evenly into a non stick 8 inch square pan. Cool for 2 hours. Cut into squares and serve.
Mix dry cake mix with 1 egg and 1/3 cup of oil until crumbly, reserving 1 cup for later use. Pat remaining mixture lightly in an ungreased 13x9x2 pan. Bake 15 mins. at 350°.
Mix corns, sour cream, oil, eggs and sugar. Then add cornbread mix. Blend well. Place in a 2-quart baking dish. Bake at 350° for 45 to 60 minutes.
Bake cake according to package directions. Mix Eagle Brand, lemonade and Cool Whip. Slice the two layers (make 4 layers). Put filling in between and on top. Keep refrigerated.
Mix sugar, Crisco and margarine and add eggs, buttermilk and vanilla. Sift dry ingredients; add Raisin Bran. Mix with first ingredients. Bake as desired. Bake at 400° for 15 to 20 minutes. Batter keeps up to 6 weeks in refrigerator.
Mix all ingredients together. Bake at 350° for 45 to 55 minutes.
Cook potatoes (early in the day) in their jackets. Cool; peel; dice. Put in nonstick pan or frypan; add light cream and Swiss cheese in pieces and heat on stove until cheese melts; mix throughly. Put in buttered 2-quart casserole; let set 2 hours. Sprinkle on buttered Ritz cracker crumbs. Bake in oven 1/2 hour at 350°.
Rub Filet Mignon with thyme, pepper and 1 teaspoon of salt. Over medium high heat in a 10-inch skillet, heat 1 tablespoon of oil. Cook steaks 5 minutes on each side or until desired doneness. Remove to a plate and keep warm.
Sprinkle meat in a casserole dish with onion soup mix. Cover with mushroom soup which has been diluted with 1 can of water. Add mushrooms. Cover with a tight fitting lid and bake at 325° for 3 hours. Serve over rice or noodles. Serves 6 to 8.
Soak brisket for 1 hour in cold water. Remove and pat dry. Place on large piece of aluminum foil; reinforce center where you place the brisket. Now, cover with orange, onion and carrots. Last, add good amount of pickling spices. Seal foil and place on pan. Bake 3 hours at 325°. Place all platter (brisket sliced). Enjoy with favorite potatoes, etc.
Cook sausage until nearly done. Add onion and celery. Cook slowly 10 minutes. Add hamburger and seasoning; brown. Add bread crumbs until the fat from the meat has been absorbed. Let cool before stuffing the turkey and keep it from becoming dry.
Combine butter and flour in skillet. Cook until light brown. Gradually add broth and milk; stir until smooth and thick. Stir in chicken, Veg-All, salt and pepper. Place 1 pie crust in dish. Pour chicken mixture in; top with other crust. Cut 2 to 3 holes in top; bake until brown.
Cut biscuits into quarters. Combine 1 cup sugar and 1 tablespoon cinnamon. Then roll biscuit quarters in cinnamon and sugar mixture. Place 1/2 biscuit quarters in Bundt pan and sprinkle with 1/2 pecans. Melt butter and add brown sugar and 1 tablespoon cinnamon. Mix well. Pour 1/2 mixture over biscuits, then layer remaining biscuits and pecans and top with rest of butter, brown sugar and cinnamon mixture. Bake at 350° for 35 to 40 minutes. Let stand at least 10 minutes before removing from pan.
Mix graham cracker crumbs and melted margarine and pat into 13 x 9 x 2 1/4-inch pan. Whip together powdered sugar, soft margarine and eggs until smooth and fluffy; spread over crumb mixture. Layer pineapple, bananas and Cool Whip. Sprinkle nuts on top and decorate with cherries. Refrigerate.
Mix all ingredients together. Bake at 350° for 1 1/2 hours, not covered.
Preheat oven to 375°. Grease 9 x 9 x 2-inch pan. In a bowl, whip the nonfat dry milk and ice water until stiff peaks form. In another bowl, beat the eggs until thick and lemon colored. Add brown Sugar Twin, melted margarine, instant coffee powder and vanilla. Sift together the remaining ingredients; stir flour mixture into egg mixture. Add mashed bananas; fold whipped dry milk into batter. Spread evenly in pan. Bake for 25 to 30 minutes or until tests done.
Boil 1 chicken and debone. Boil spaghetti in broth according to package directions. Drain and add to chicken. In microwave in large bowl, cook celery and onion in oleo until tender, about 5 minutes. Add soups and tomatoes. Cook until hot and bubbly, about 5 minutes. Add cubed Velveeta. Cook 1 more minute to melt. Stir into chicken and spaghetti.
In a saucepan, bring 6 cups of water to a full boil. Stir in grits and salt and cook 3 or 4 minutes. Remove from stove and add oleo, cheese, Tabasco and eggs. Pour into well-greased small pan and bake 1 hour or until golden brown. Cool. Slice as bread or serve topped with creamed chicken or tuna.
Mix meat, crumbs, onion and seasoning. Divide meat into 6 portions. On wax paper, shape into patties.
Combine eggs (well beaten) with creamed cottage cheese and sugar. Mix flour with milk until smooth. Fold into egg, cottage cheese and sugar mixture. Add almond extract (I usually add more extract for flavor). Pour into greased baking dish. (I use a 3-quart Corning Ware.) Place in pan of hot water to bake at 400° about 1 hour.
In a saucepan, add cold water, 1 1/2 cups sugar and the raisins. Cook until raisins are plump and tender. Set aside to cool. Mix the flour, 1 1/2 cups sugar and shortening until crumbly. Take out 1 cup of the mixture and set aside for top.
Butter 1 side of bread slice. Place buttered side down in lightly greased 9 x 13-inch pan. Top with 1/2 of sausage and 1 cup of cheese. Beat eggs, milk, salt and pepper together. Pour half over cheese layer. Repeat layering with bread buttered side up. Cover with foil; chill for 12 hours. Bake at 350° for 45 minutes; remove foil and bake 15 minutes longer.
Mix butter, curry powder, Tabasco sauce, Worcestershire sauce and garlic salt.	Add remaining ingredients and stir. Bake at 250° for 1 1/2 hours.
Mix together. Spoon into greased muffin pan. Bake at 350° for 15 to 20 minutes. Makes 12 biscuits.
Prepare pie shell. Preheat oven to 425°. Beat eggs lightly in a large bowl. Stir in remaining ingredients in order given. Pour into pie shell. Bake for 15 minutes at 425°; reduce temperature to 350° and bake for 40 to 50 minutes, or until knife inserted near the center comes out clean. Cool on wire rack.
Rinse London broil in water; pat dry. Place London broil in skillet with oil. Brown very well on both sides, over medium heat. Transfer beef to a crock-pot.
Preheat oven to 375 degrees. Lightly grease a barge baking sheet.
Combine and simmer 1 1/2 hours, then add cheese. Simmer gently. Do not boil.
Mix together. Pour in greased 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes.
Mix egg, buttermilk and shortening in a small bowl. Stir into mixture of soda, sugar, baking powder, salt, cornmeal and flour in bowl; mix well. Bake on hot, greased griddle until golden brown on both sides.
Mix all together; roll out. Cut in any shape and bake at 350° for 10 minutes.
Allow margarine to come to room temperature so that it is soft. Cream margarine and 1/2 cup flour, mixed with the salt, soda and fructose. Add the beaten eggs; mix well. Add remaining flour and buttermilk alternately. Add the vanilla and mashed bananas. Put dough in a standard size metal loaf pan which has been greased with part of the margarine (I always use what is left on the wrapper). Shake a little flour around in the pan. Bake in a 350° oven for about 10 minutes, or until it is hot. Makes 18 servings.
Cut biscuits into quarters. Roll in cinnamon and white sugar. Put in greased Bundt pan. If using nuts, put them in first. Melt oleo, brown sugar and water. Boil 2 minutes. Pour over biscuits. Bake at 350° for 25 minutes. Invert on serving plate.
Combine flour, baking powder and sugar in a bowl. Cut the butter into small pieces and rub it in until the mixture resembles coarse breadcrumbs.
Brown ground beef and onion. Pour off fat. Add remaining ingredients. Simmer, covered, about 2 hours.
Cream butter and sugar. Add eggs, one at a time. Add flour, soda and milk alternating each. Cut up dates and candy. Add fruit, coconut and nuts to batter. Bake in a tube pan at 250° for 2 to 2 1/2 hours. (Roll fruits in some extra flour before adding to cake.)
Mix well and bring to a boil the margarine, water and cocoa. Add to flour and sugar in a large bowl. Add eggs, soda (just a pinch if using self-rising flour), buttermilk and vanilla. Bake in a 13 x 9-inch pan for 45 minutes (or until toothpick comes out clean) at 350°.
Gradually add 4 cups powdered sugar to cream cheese, mixing well after each addition. Add chocolate and vanilla; mix well. Chill several hours. Shape into 1-inch balls; roll in almonds, cocoa or addition powdered sugar. Chill. Makes 4 dozen.
Heat oven to 375°. Beat butter and sugar until creamy. Add eggs, milk and vanilla. Beat well. Add flour, baking soda and salt. Mix well. Stir in oatmeal, chips and nuts. Drop by teaspoonful on an ungreased cookie sheet. Bake 9 to 10 minutes for chewy cookie or 12 to 13 minutes for crispy cookie.
Cook potatoes until tender; drain and mash. While potatoes are still hot, add salt, cinnamon, butter and syrup. Blend well. Pour mixture into a 9 x 13 x 2-inch casserole dish; top with marshmallows. Bake in a 350° oven until golden brown. Season to your taste.
Drain green beans; place in baking dish. Cover with cream of mushroom soup and small can of mushrooms. Heat through. Top with cheese and almonds; return to oven to melt cheese.
Cook onion, garlic, thyme and 1 tablespoon oil in a 2-quart shallow dish, covered, on High for 6 minutes, stirring halfway through cooking. Meanwhile, peel potatoes and slice. Stir potatoes, tomatoes, pepper and salt into onions.
Coat a 5-cup decorative mold with nonstick cooking spray. In a medium saucepan, sprinkle gelatin over 1/2 cup orange juice. Let stand 1 minute. Cook over low heat for 2 to 3 minutes, stirring often, until gelatin is dissolved. Stir in remaining 1 1/2 cups orange juice and cranberry sauce until well combined. Pour into prepared mold and chill 24 hours until firm. With tip of sharp knife, carefully release gelatin from mold. Dip mold into warm water to the depth of the gelatin contents for 5 seconds. Tilt or shake gently to loosen. Invert with serving dish on top. Shake to release.
Combine all ingredients. Place in Pyrex dish and cover with cracker crumbs. Bake at 350° for 30 minutes.
Mix chicken, grapes and cashews together. Blend together the mayonnaise, yogurt, honey and pepper. Combine the chicken mixture with the dressing.
Unroll flank steak. Cut in half lengthwise, then angle cut strips 1/4 to 1/2-inch wide. Whip together egg, ginger, garlic and soy sauce. Marinate strips 15 minutes or longer.
Use a large heavy skillet. Wash, peel and cut eggplant (1/4-inch slices). Dip slices in egg, salt and pepper. Coat with cracker crumbs. Melt shortening in skillet at medium heat. Add eggplant slices and lay flat. Cook 12 to 15 minutes. Turn several times until crisp and brown. Add more shortening if necessary. Serves 6.
In 10-inch skillet, over medium heat, brown chops. Stir in sauce. Reduce heat to low. Cover and simmer 15 minutes. Serve with rice. Makes 4 servings.
In large mixing bowl, sift together cake mix and cornstarch. Add water, eggs, oil and vanilla. Mix until smooth. Grease and flour pans. Pour half the batter (3 cups) into 1 pan. Add cocoa to remaining batter, stirring until blended. Pour this batter into other pan. Bake at 350° for 30 minutes. Cool in pan 10 minutes. Remove and cool on rack. Freeze layers for 2 hours. Split each layer in half. Brush each layer with Amaretto. Put a chocolate layer on plate and spread with 1/3 custard filling. Repeat with remaining layers ending with yellow. Frost with whipped cream.
Remove meat from bones and cube in 2-inch squares. Saute chicken cubes in 3 tablespoons butter until lightly browned and cooked through. Remove chicken from pan. Deglaze pan with vermouth. Mix cornstarch, broth and tarragon. Add to pan drippings. Cook, stirring, until thickened and clear. Add lemon, remaining butter, garlic powder, dash of salt, white and black pepper. Return chicken to pan and simmer for 10 minutes.
Mix crackers, 1/2 sugar, nuts and vanilla. Beat egg whites to a stiff peak; add remaining sugar. Fold mixture into egg whites. Pour into buttered pie plate and bake at 350° for 35 minutes. Cool; top with whipped cream. One half day before serving, sprinkle top with grated semi-sweet or bitter chocolate.
Brown hamburger with onions and drain off grease. Put all ingredients into crock-pot and put on high to melt cheese. Stir occasionally. Serve with nacho chips. Recipe may be cut in half.
Melt at low heat the butter and milk chocolate. Stir until smooth. Remove from heat. Add vanilla, sugar and egg.
Saute onions in butter in saucepan until golden. Stir in flour. Add bouillon cubes, water and Worcestershire sauce to onions. Simmer for 20 minutes, stirring occasionally. Float a Melba toast round topped with 1 tablespoon cheese for each serving, or serve in individual bowls each one topped with a Melba toast and cheese. Makes 5 to 6 servings.
Drain a can of chickpeas. Add salt, pepper and oregano. Cover with water and a bit of olive oil. Simmer with cover until most of liquid is gone. Serve hot or are great cold on a salad.
Mix sugar and 2 cups water in large saucepan. Cook on medium until sugar dissolves. Allow syrup to cool. Dissolve ascorbic acid in 1/2 cup water; add to sugar syrup along with lemon juice and extracts. Cool. Store in covered jar in refrigerator. When ready to serve, mix 1 cup syrup mixture with 2 quarts ginger ale. Add crushed ice. Yields 90 (4 oz.) servings. You can freeze leftover syrup.
Mix all ingredients in large bowl. Salt and pepper beef roast; put in large roaster. Pour sauce over roast and put a foil tent over it. Bake at 325° for 4 to 6 hours. After a few hours, turn roast around. Spoon grease off top of juice. After 5 to 5 1/2 hours, take two forks and pull meat apart. Serve on buns.
Place in crock-pot. Cover and cook on low 7 to 9 hours or on high for 3 to 4 hours.
Slice rolls in half. Put bottom half in pan and layer ham and cheese on top. Melt butter and add all other ingredients. Drizzle over rolls. Cover with foil and refrigerate over night. The next day remove from foil and bake at 350 degrees for 10-12 minutes. Be sure all the sauce has baked into the rolls before taking out of oven.
Add all ingredients, except tomato juice and cabbage, to the meat. Wilt the cabbage leaves in hot water. Place the meat mixture in the cabbage leaves, fasten with a toothpick and put in a baking pan. Pour tomato juice over stuffed cabbage. Bake at 300° for 1 hour and 30 minutes to two hours.
Preheat oven to 425. Combine all ingredients except eggs and buttermilk. Add eggs and buttermilk, stir. Pour batter into iron skillet or skillet with oven proof handle. Bake 45-50 minutes. Makes 10 slices.
In a bowl, combine dry ingredients. Cut in lard until particles are fine. Add water gradually. Form into a ball (1 inch round) and knead 5 minutes. Cover with towel and let rest 20 minutes.
Cook broccoli for 10 minutes in salted water; drain. Combine oleo, soup, mushrooms and water chestnuts in a saucepan. Simmer 20 minutes. Place broccoli in a casserole dish. Pour soup mixture over broccoli. Top with onion rings and grated cheese. Bake at 325° for 20 minutes.