HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut rabbit into serving pieces. Season with salt and pepper. Lightly brown the rabbit in butter in a heavy saucepan. Add onions, celery, parsley and soup stock or bouillon. Cover the pot tightly; simmer the meat until it is done, about 1 1/2 hours, being careful not to let boil. Thicken broth by adding flour and season to taste, adding Kitchen Bouquet, if desired.
Slice potatoes. Leave the peeling on. Dip potatoes in the milk and roll in the cornmeal. Fry in skillet until potatoes are golden brown.
Boil chicken until tender, then cut chicken into bite-size pieces. Mix sour cream, soup and chicken together. Melt butter and crumble up crackers. Mix your butter, crackers and poppy seed together. Pour half of cracker mix in bottom of bowl. Pour your chicken mixture on top, then pour remaining cracker mix on top. Bake at 350° until bubbly and brown.
Preheat oven to 425°. Coat a shallow baking pan with nonstick cooking spray; place fish in pan. Combine oil, cajun seasoning, lemon juice and thyme in a small bowl. Spoon or brush half the mixture over fish. Add pecans, parmesan cheese, breadcrumbs and parsley to remaining oil mixture; mix well. Spoon onto fish and spread evenly. Bake 10 to 15 minutes (depending on thickness of fish), or until fish flakes easily with a fork. If desired, garnish with lemon.
Melt margarine in large skillet. Saute onions until tender and clear in color, about 15 minutes. Butter a casserole dish and line with crumbs. Layer onions, soup and cheese, lightly salting the layers of onions. Beat eggs, add milk, salt and pepper. Pour over layered onions. Sprinkle cheese and a few more cracker crumbs. Bake at 350° until brown and bubbly, 35-45 minutes.
Mix shortening and both sugars, then add eggs, vanilla, salt, soda and water. Mix in flour. Add nuts and chocolate chips. Roll in small balls. Press flat on cookie sheet. Bake for 10 minutes or until light brown at 350°.
Peel and cube potatoes; cook until tender. Drain and cool slightly. Saute onion in butter in small skillet until tender. Combine potatoes, onion and the remaining ingredients in a large bowl; mix gently. Spoon into a greased 13 x 9-inch baking dish. Bake at 350° for 30 minutes, or until bubbly.
Cream shortening or oleo and sugar. Add eggs and vanilla and mix well. Add remaining ingredients. Roll teaspoonfuls into balls. Roll in sugar or cinnamon and sugar. Place on cookie sheet; flatten with a glass. Bake at 350° for 12 minutes.
Mix sugar, salt, flour, soda, eggs and fruit cocktail. Pour into greased loaf cake pan. Sprinkle brown sugar, pecans and/or coconut over top. Bake in 350° oven for 40 to 50 minutes.
In bowl combine all ingredients. Shape into 1-inch balls. Arrange in broiler pan and bake at 350° for 15 to 20 minutes until slightly brown. Prepare with Sweet-N-Sour Sauce. Makes 6 servings.
Mix tomatoes,	 cucumbers, lettuce,	etc. Buy rice vinegar in the Chinese section where you buy soy sauce, etc. If you wish, add a little olive oil to your salad, but it's not needed for a very fine no-calorie dressing.
Combine and cover. Put in oven for 5 hours at 250° or 2 hours at 350°. Serve over noodles.
Cook beans until almost done. Drain off liquid. Add tomato sauce, dark molasses, brown sugar, mustard, bacon drippings and onion to beans. Place in covered baking dish. Top with bacon strips. Preheat oven to 350°. Bake for 1 hour.
Bring first 2 ingredients to a boil and remove from stove. Stir peanut butter into hot syrup. Place cereal and peanuts into a 13 x 9-inch buttered pan. Pour chocolate chips on top. Let stand 5 minutes and spread chocolate chips. Place under broiler for seconds to soften, if necessary. Put into refrigerator to set, but don't leave in for very long. Cut in squares (I don't chop peanuts).
Soften yeast in warm water. Scald milk and stir in sugar, butter and salt. Cool to lukewarm. Stir beaten eggs and yeast into milk mix, then beat in 2 cups of flour. Knead in enough remaining flour to make a smooth dough which is easy to handle. Cover and let rise for 1 1/2 hours. Punch dough down and cover. Rest for 10 minutes. Divide dough in half and shape each into a round loaf. Place on greased baking sheet. Cover and let rise until doubled. Brush with beaten egg yolk and bake at 350° for 35 to 40 minutes.
Drain first 3 ingredients. Combine with Cool Whip. Refrigerate overnight.
Microwave spinach in package on High for 3 to 4 minutes to defrost. Drain and set aside.
Combine sugar and cinnamon and set aside. Melt together brown sugar and butter. Cut biscuits in half and coat with cinnamon/sugar mixture. Place biscuits in a Bundt pan. Pour butter/brown sugar mixture evenly over biscuits. Bake at 350° for 30 minutes.
Mix pudding according to directions. Add cream cheese. Layer with wafers, bananas, pudding mixture and Cool Whip. Do this until Cool Whip is on top. Top with nuts.
Peel and devein shrimp. Dry well on paper towels and set aside. In a bowl, combine all dry ingredients for batter. Add 2 tablespoons of oil and ice water. Stir to blend.
Mix brown sugar, tomato sauce and mustard and set aside. Thoroughly mix meat, egg, onion, cracker crumbs, salt, pepper and 1/2 tomato mix. Form into loaf and pour remainder of tomato mix on top of loaf. Bake at 350° for about 45 minutes.
Cream shortenings; add sugar. Beat in eggs, one at a time. Add flour and milk. Add flavorings. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours. Cool cake before removing from pan.
Bake brownie mix as directed in 13 x 9-inch pan. Beat confectioners sugar, 1/2 cup butter, water, mint extract and green food coloring until smooth. Spread this over cooled brownies in pan. Mix 6 tablespoons butter with chocolate chips. Melt in microwave. Stir frequently until smooth. Pour evenly over frosting layer on brownies. Let cool overnight for best cutting results.
Beat all ingredients well. Bake in greased Bundt pan or rectangle pan at 350° for 45 minutes.
Cut a 1/2-inch slice from the top of each tomato; discard tops. Scoop out pulp; discard seeds. Coarsely chop pulp (should have about 1 cup). Set aside. In a medium skillet, cook garlic in margarine for 30 seconds. Stir in tomato pulp, green pepper and basil. Cook for 2 minutes or until green pepper is crisp-tender. Stir in croutons and parsley. Spoon crouton mixture into tomatoes. Arrange stuffed tomatoes in a 9-inch pie plate. Bake, uncovered, in a 350° oven for 10 to 15 minutes or until heated through. Makes 4 servings.
Melt butter. Add sugar to butter, then add eggs plus the lemon juice. Cook in a double boiler until thick, about 1/2 hour. Do not boil.
Heat oven to 350°. Bake for 25 to 30 minutes. Stir baked beans, onions, brown sugar, dark Karo, celery, mustard, ketchup and wieners all together. Let stand for 15 minutes.
Cream oleo, sugar and eggs together. Add flour, cinnamon, salt, soda and vanilla. Then add remaining ingredients together; mix well and drop by teaspoonful on cookie sheet and bake at 350° for about 10 minutes.
Boil macaroni until tender; drain. Add 1 can cream of mushroom soup and 1/2 stick margarine. Stir until margarine has melted. Pour 1/2 of mixture into casserole dish; spread with 1 medium can of Star-Kist tuna, then spread rest of mixture on top of tuna. Cover top with cheese and bake until cheese is melted at 350°.
Line 9-inch square pan or baking dish with whole graham crackers, breaking crackers, if needed. Prepare pudding mix with milk as directed on package. Let stand 5 minutes, then blend with Cool Whip.
Mix graham crackers, butter and 1 cup sugar. Press almost all into greased pan (save some for the top). Mix Dream Whip, the balance of the sugar and cream cheese. Use half of this mixture on top of the graham cracker crust. Spread the cherries on top of the cream cheese layer, then the balance of the cream cheese mixture on top of the cherries. Sprinkle the rest of the graham cracker mixture on top of the cream cheese. Keep refrigerated.
Place sugar, corn syrup, water, salt and peanuts in 2-quart microwave-proof bowl or casserole. Cook on High-max power for 5 minutes, then stir. Cook on High-max power 13 to 18 minutes or until syrup separates into threads. This is the hard-crack stage or 300° on candy thermometer. Check temperature frequently during last few minutes. Do not leave thermometer in oven while cooking. Stir in butter, baking soda and vanilla just until light and bubbly. Pour onto buttered cookie sheet; spread, cool and break into pieces. Yield: about 1 1/4 pounds.
Empty pineapple into well-greased 9 x 13-inch cake pan. Sprinkle cake mix over pineapple. Cut margarine into pieces and place on top. Sprinkle with coconut and nuts. Bake in a 350° oven for 30 to 35 minutes. This cake is best cooked and refrigerated overnight.
Combine chopped (or diced) ingredients and liquids. Add spice ball and bring to boil. Boil for 15 minutes. Remove spice ball, place in jars and seal or in plastic containers and freeze.
Fry bacon. Mix altogether but water and vinegar. Heat water and vinegar to boil; stir in egg mixture. Stir constantly until thick. Add bacon.
Melt butter in 450° oven in a 12 x 16 pan. Mix remaining ingredients and pour into the hot butter. Bake at 450° for 20 to 23 minutes.
Mix all ingredients well in a large bowl. Bake at 350° for about 1 hour. Cover meat loaf with ketchup and cover with foil. Uncover for the last 20 minutes and allow to brown.
Melt margarine in heavy saucepan. Add brown sugar, stirring until smooth. Add milk. Boil 1 minute over low heat. Let cool until lukewarm. With mixer, beat in confectioners sugar until frosting is thick. Add vanilla.
Boil chicken until tender (save broth). Debone; cut into bite size pieces. Place in bottom of 8 x 12-inch casserole dish. Mix soup and milk; pour over chicken. Mix stuffing with 1 cup broth and place on top. Bake at 350° until bubbly and brown.
Peel tomatoes and quarter. Add chopped onions and peppers. Add rest of ingredients; cook until thick.
Preheat oven to 350°. Mix well. Roll dough thin and cut with cookie cutter. Bake 15 minutes.
In large pot, mix together all ingredients. Wet bread with oyster water and water. Squeeze off excess water. Mix with everything else. In large frying pan, put 1 cup cooking oil. Heat well, then turn down heat to halfway. Put stuffing in pan and fry for 1/2 hour until light brown, stirring constantly. Stuff bird. Cover with foil. Put it in oven at 350° for 5 to 6 hours.
Soak brisket in mixture of all other ingredients for 24 hours, turning once or twice. Bake at 300° for 4 to 5 hours. Also good cooked over a charcoal fire.
Stir well and add beaten egg whites last. Place in unbaked crust in hot 450° oven for 10 minutes. Turn down to 325° for 35 minutes.
In medium saucepan, combine the first 1/3 cup sugar, cornstarch and salt. Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir until bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in margarine until melted. Stir in 1 cup coconut and 2 teaspoons vanilla. Pour into pie crust.
Fry bacon; drain. Saute onions in bacon grease. Add catsup, brown sugar and water. Bring to a boil; add drained green beans. Add crumbled bacon. Bake for 2 to 3 hours at 325°, covered.
Cook chicken with onion, celery salt and pepper until chicken is tender. If more meat is desired, cook 1/2 pound veal. Add remaining ingredients in order given. Bake in 9 x 12-inch pan (greased) for 1 hour at 350°. Serve with mushroom sauce or chicken gravy.
Combine first 7 ingredients; divide evenly and place in 6 airtight plastic bags. Add 2 tablespoons plus 1/4 teaspoon bouillon granules to each package. Label "Herb Mix" and seal. Combine black-eyed peas and next 3 ingredients; divide evenly and place in 6 airtight plastic bags. Label "Bean Mix" and seal. Place 1/3 cup pasta into 6 airtight plastic bags. Label "Pasta" and seal. Place 1 bag herb mix, 1 bag bean mix and 1 bag pasta in a gift container; repeat procedure with remaining bags. Yield: 6 (3-bag) gifts.
Beat butter, sugar and eggs unti light. Resift flour with baking powder, salt and spices. Add to egg mixture alternately with rum blended with jelly and vanilla. Stir in raisins, candied fruit and nuts. Spoon into two greased 9 x 5 x 3-inch pans. Bake in slow oven at 300° for about 2 1/2 hours. When thoroughly cold, wrap tightly in foil and store several weeks.
Cut small tip off chicken wing. Mix all ingredients together and marinate wings for 2 to 4 hours. Bake in shallow pan at 325° for 1 1/2 to 2 hours.
Brown meat and drain. Add cabbage cut in small sizes. Add chopped onion, tomatoes, tomato sauce and beans. Add water to desired thickness. Season to taste with salt and pepper, soy or Worcestershire sauce. Add bouillon cubes. Simmer 1 hour. Keeps good in refrigerator up to a week.
Blend all ingredients but flour. Add flour. Bake on greased and floured loaf pans (2) for 1 hour at 350° or until tester comes out dry.
Combine dry milk, honey and peanut butter in mixing bowl. Stir until mixed thoroughly. Shape in long rolls. Combine coconut and flakes; mix on waxed paper. Coat rolls in coconut and flakes. Put on waxed paper. Shape into balls.
Blend tomatoes. Add sugar. Boil for 10 minutes. Skim off top. Add 1 small package raspberry jello. Let cool and store in refrigerator or freezer.
Rinse chicken and pat dry. Broil chicken about 20 minutes or until lightly browned.
Pour Pride corn into casserole. Top with slices of bacon; bake at 350° until bacon is crisp and corn is heated. Garnish with mixture of green pepper and pimento. Yields 4 servings.
Place all liquids into percolator. In bottom of percolator basket, combine sugar and spices. Allow to perk.
Mix dry ingredients and add enough sweet milk to make a stiff batter. Slide by teaspoonfuls into hot deep grease and cook until done.
Dip peaches into boiling water for 30 seconds to loosen skins. Cool in cold water; drain. Place in 4 qt bowl containing 1 1/2 T salt and 2 qts water to prevent darkening. Drain just before using.
Butter a 13 x 9 x 2 pan with the 1 1/2 tsp butter. In a heavy saucepan, combine sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook while stirring for 4 minutes. Remove from heat; stir in the vanilla chips and marshmallow cream until smooth. Remove 1 cup of mixture and set aside. Add the orange extract and food colorings to remaining mixture in the saucepan, stir until blended. Pour into the prepared pan. Drop the reserved mixture by spoonfuls over the top; cut through mixtures with a knife to swirl. Cover and refrigerate until set. Cut into squares. Yield about 2 1/2 lb.
Mix cocoa and water in large saucepan. Use a large saucepan or it will boil over. Heat and stir to dissolve cocoa. Add sugar, stir until dissolved. Boil 3 minutes. Add salt and vanilla. Pour into sterilized pint jar, store covered in refrigerator. Keeps for several weeks.
Heat oven to 450° (hot). Roll biscuit dough only 1/4-inch thick. Cut into oblong pieces, 4 x 3-inches. Roll each piece around a wiener or frankfurter, letting tip show at each end. Seal well by pinching edge of dough into roll. Bake with sealed edge underneath, about 15 minutes. Serve hot with mustard, catsup or relishes. Makes 10 to 12.
Combine margarine and lemon juice in custard cup. Put cup in hot water and simmer until margarine melts. Add herbs and set aside. Sprinkle liver with salt and pepper and put in greased baking dish. Broil five inches from source of heat for 3 minutes until liver is browned. Turn and brown other side. Pour margarine mixture over liver. Broil 1 more minute. Serve.
Mix all ingredients together and pour over a graham cracker crust made of graham cracker crumbs and melted butter. Chill at least 2 hours.
Mix all ingredients together well. Put into 2 (9-inch) pie pans (shell). Cook in 300° oven as long as it takes to get done.
Brown onion and garlic in 1 tablespoon of oil. Add paste and 2 cans of water; simmer for 30 minutes. Cut eggplant into thin slices. Place in salt water for 1 hour. Rinse and drain. Fry eggplant until brown on both sides. Layer sauce, eggplant and cheese. Bake for 1 hour at 350°.
Mix all ingredients; pour into 2-quart baking dish. Freeze through. Serve on lettuce leaves.
Cream all together and pour batter in pan. Top with 1 can cherries and spoon 1/4 cup sugar on top. Bake in 375° oven for 45 minutes.
Stir altogether and pour in an 8 x 12-inch casserole. Top with crushed potato chips. Bake at 350° for 1 hour.
Mix 7 cups water and sugar and bring to a boil. Let cool. Boil 2 cups water and tea bags; let cool. Combine lemonade, orange juice and brandy in ice cream bucket. Mix all together and freeze.
To prepare a cup of fresh persimmon pulp, force soft, ripe skinned persimmons through a strainer or ricer. Mix together pulp, sugar, milk, butter and vanilla.
Combine sourdough starter, flour, nonfat dry milk and water; mix. Cover and let stand 2 to 3 hours. Cream shortening. Over shortening, sift sugar, salt, cinnamon and soda. Add 1 teaspoon vanilla. Add eggs, one at a time, mixing after each. Add sourdough mixture to creamed mixture. Stir in semi-sweet or unsweetened chocolate (melted and cooled). Mix well.
Cream together margarine, shortening and sugar. Add eggs one at a time, beating after each. Add flour and milk alternately. Stir in vanilla. Save 1/2 cup batter to add to icing. Bake in lightly greased tube pan at 300° for approximately 1 1/2 hours.
Brown and drain ground beef. Mix all together and bake at 350° for 30 minutes.
Place asparagus and celery in 1/4 teaspoon salt and boiling water just to cover. Cook 3 to 5 minutes. Drain. Reserve 1 cup of juice.
Prepare Ranch dressing mix with milk and mayonnaise. Mix prepared salad dressing and cream cheese. Add Cheddar cheese. Cover and freeze for 30 minutes. Shape and roll in almonds.
Before you start, sample the rum and check for quality. Good, isn't it? Now, go ahead, select a large mixing bowl, measuring cup, etc. and check the rum again for quality. It must be just right. Try it again. With an electric mixer beat 1 cup butter in a large fluffy bowl. Add 1 teaspoon sugar and beat again; meanwhile, make certain that the rum is of the finest quality. Add 2 large eggs and 2 cups of fried fruit and beat until very high. If the fruit gets stuck in the beaters, just pry it loose with a screwdriver. Sample the rum again, checking for consistency. Next, sift in 3 cups of baking powder and a pinch of rum, 1 teaspoon toda and 1 cup pepper or salt. Anyway, fon't dret. Just tample the rum again and mix in 1/2 pint of lemon luice. Fold in chopped buttermilk and the strained nuts. Tample tum again. Now 1 bablespoon srown bugar, or whatever color is available. Mix well, grease oven and curn on the take pan to 350°. Pour the whole mess in the oven. Cake tum rake out after mifty finutes.
Break bread into small pieces. Moisten with milk. Press out excess milk. Mix with remaining ingredients and shape into cakes. Fry until brown.
Layer in a bowl the first 7 ingredients. Refrigerate. Sprinkle with the Parmesan cheese. Crumble the bacon over the salad. Place the eggs and tomatoes over the salad.
Grease pie plate. Cook and stir beef and onions. Drain. Stir in taco sauce. Spread in pie plate. Top with chilies. Beat Bisquick, milk and eggs until smooth, about 1 minute. Pour over meat. Bake 25 minutes. Top with tomatoes and cheese. Bake 10 minutes. Cool 5 minutes. Serve with sour cream, chopped tomatoes and lettuce, if desired.
Melt shortening in a saucepan over low heat; let cool. In large bowl combine shortening, sugar, molasses and egg; beat well. Sift together flour, soda, salt, cloves, ginger and cinnamon; add to first mixture. Chill. Roll in one-inch balls; roll in sugar and place 2 inches apart on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Mix sugar and flour and cocoa in bowl. Mix milk and egg yolks in pan and heat. Add dry ingredients and cook until thickened. Add vanilla. Pour into pie shell. Beat egg whites and pour over pie and brown.
Prepare cake and pudding as directed. When cake is cool, crumble in plastic cups; layer pudding, Cool Whip and cake on top. Put worms on top of cake to look like they are crawling out of the "Dirt".
1st Layer: Mix cake mix, margarine and egg. Pat into a 9 x 13-inch greased pan.
Beat eggs; add salt and milk. Mix soda and baking powder with milk mixture and egg mix. Add flour and mix well. Let sand an hour. Roll thin into circles. Fill with hamburger mix. Seal edges with water drops. Deep fat fry! Good luck!
Cut each rib separately; wash and drain. Lay in large baking dish, lined with foil. Salt and pepper. Cover with foil. Bake 1 hour at 350°. Remove foil and bake 30 minutes or until browned.
Cook chicken in 2 tablespoons oil until it changes color, then add celery, garlic, bell pepper and flour. Stir for 5 minutes. Then add salt, pepper, water and red pepper. In skillet fry okra, without flour or meal. Then drain on paper towels when done. Just 1/2 hour before everything is done add okra and tomato. May add more salt and water if needed.
Brown hamburger in pan. At same time, boil water to cook noodles for 10 minutes. Drain hamburger. Add marinara sauce. Simmer until ready to put together lasagne. Grate cheeses. Drain noodles. In a 9 x 13 x 2-inch pan, layer 4 noodles on the bottom. Pour 1/3 sauce over noodles. Cover with 1/3 cheese. Repeat layers. Bake for 20 minutes in a 375° oven. Cool for 5 minutes. Cut and serve.
Brown meats until no longer pink, stirring well to break up. Combine other ingredients in a 2-quart casserole with the meat. Cover and bake for 1 hour at 350°. Stir once or twice while baking.
Mix all ingredients well. Bake in greased and floured tube pan at 350° for 40 minutes or until done.
Combine and cook sugar, salt, baking soda and buttermilk until a soft ball forms in cold water. Remove from heat and add remaining ingredients. Beat until mixture is thick and creamy; drop by teaspoonfuls onto wax paper. Let stand until cool and set.
Boil sauerkraut; don't drain can. Bring to boil only, then drain. Rinse with warm water 3 or 4 times. Saute onion in large frying pan with oil until soft. Add brown sugar, ketchup, salt and pepper, then add sauerkraut. Let stew 10 minutes, then add kielbasa (don't boil kielbasa first). Bake 1 hour in a 350° oven.
Beat milk and eggs together. Add flour, baking powder, salt and sugar. Pour through a funnel and fry until brown at 375°.
Place chicken in baking dish, 12 x 7 x 2-inch. Season with salt and pepper. Bake in a 400° oven for 30 minutes.
Mix flour and sugar; set aside. Combine water, oil, margarine and cocoa in a saucepan and bring to a rapid boil. Remove from heat, stir well and pur into flour and sugar mixture. Add buttermilk, eggs and vanilla and mix well. Bake at 300° for 40 minutes in a well-greased cake pan.
Sprinkle salt and pepper on chicken. Coat chicken with flour. Dip in buttermilk and then coat in flour again. Heat oil. Add chicken, 4 or 5 pieces at a time. Fry until brown on one side. Turn and brown on other side. Drain on paper towel. Serve hot.
Bring water and sugar to a good boil. Add peach jello. Cool. Slice peaches in containers and pour syrup over them. Freeze.
Combine sugar, flour, eggs, flavoring and nutmeg. Scald milk and slowly add to mixture, stirring as you pour. Pour into unbaked pie shell. Bake at 425° for 30 to 45 minutes, depending on your oven.
Crumble bacon. Mix softened cream cheese, Miracle Whip, Parmesan cheese and 3 or 4 pieces of bacon. Shape into a ball. Sprinkle the rest of the bacon over cheese ball. Serve with crackers.
Mix Crisco and sugar. Then add remaining ingredients. Roll in balls and dip in sugar. Bake on ungreased cookie sheet at 350° for 12 minutes. Yields approximately 3 dozen.
Peel ripe bananas. Cut lengthwise into 2 parts. Dip each part in brown sugar. Wrap with lumpia wrapper, folding ends well. Deep fry. Makes 20 torones.
Stew ribs with hot pepper and cut up onion. Midway through cooking process, add homemade sauerkraut and cook for 20 minutes.