HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, melt butter. Cook rabbit or chicken pieces until browned on all sides. Transfer meat to a 3-quart casserole dish, reserving drippings in skillet. Add the onion, carrot and walnuts to drippings. Cook until vegetables are tender, but not brown. Stir in mushrooms. Spoon vegetables and nuts over meat in the casserole dish, reserving drippings in skillet. Blend flour, salt and pepper into drippings. Add apple juice, all at once. Cook and stir until thick and bubbly. Cook and stir 1 minute more. Pour over meat and vegetables. Bake, uncovered, in a 350° oven for 1 hour or until meat is done. Serves 4 to 6 people.
Beat egg whites until stiff. Add sugar; beat until stiff (until peaks form). Mix in nuts, coconut and wafer crumbs; mix well. Pour into well-greased pie pan. Bake at 325° for 30 minutes. When cool, top with sliced bananas. Cover with Cool Whip; garnish with nuts.
Core and steam cabbage. Saute onion in butter, add parsley, garlic and mixed Nature's Burger. Add cooked brown rice and mix well. Remove from saute pan. Drain steamed cabbage and cool. Mix tomato sauce, tomatoes, water, brown sugar, salt and pepper, if desired. Make cabbage rolls with steamed cabbage, rice and burger mix. Cut remaining cabbage up and place in bottom of pot with a little of tomato sauce mix to moisten. Layer cabbage rolls with tomato mix, sauerkraut and raisins until finished. Cook in large pot until well cooked, about 45 minutes.
Lightly grease a 9 x 13-inch baking dish. Spread undrained pineapple over bottom of pan. Add layer of blueberries and 3/4 cup of sugar. Sprinkle cake mix on top of fruit. Pour melted butter over cake mix. Top with nuts (pecans are good). Sprinkle 1/4 cup of sugar over nuts. Bake in preheated 350° oven for 35 minutes. Enjoy.
Mix whole egg, milk and dry mustard. Heat to boiling, then cool. Whip the cream; add cooled mixture and marshmallows, then drained fruit and nuts. Make night before serving.
Set oven to 425°. Melt shortening and butter in oven in oblong pan, 13 x 9 x 2. Blend 1/2 cup Bisquick, salt, paprika and pepper. Coat chicken. Place chicken, skin side down, in shortening mixture. Bake, uncovered, 35 minutes. Insert a clove in each peach. Stir 2 cups Bisquick and water to soft dough. Gently smooth dough into a ball on floured board. Knead 5 times. Roll 1/2-inch thick. Cut with 2-inch cutter. Turn chicken, pushing pieces to one side. Spoon excess fat from pan. Place biscuits in a single layer next to chicken. Place peaches on top of chicken. Bake 15 minutes.
Cream cheese must be at room temperature. Mix all well; shape into a ball and roll in chopped nuts. Chill and serve with crackers.
Beat together eggs, sugar and vanilla. Melt margarine and chocolate and add to mixture. Mix well. Pour into unbaked pie shell. Bake for 30 to 35 minutes at 325°.
In a mixing bowl, stir together mayonnaise, sour cream with chives, buttermilk, tomato juice, Parmesan cheese, dry mustard, paprika, celery seed, garlic powder, 1/8 teaspoon salt and 1/8 teaspoon pepper. Store in a tightly covered jar in the fridge.
Add coconut to milk while mixing other ingredients. Cream sugar, margarine and flour; add eggs and vanilla. Then add coconut and milk. Mix well and bake in a pie crust at 350° until set (30 minutes or longer).
In a bowl, put cottage cheese and then pour dry jello mix right from the box over. Mix well. Drain pineapple, then add pineapple to mixture. Fold in Cool Whip. Refrigerate until ready to serve.
Fry bacon crisp; drain on paper towel. Add marjoram to bacon drippings. Saute carrots, potatoes and broccoli in bacon drippings until tender. Add water and kielbasa; cover and cook 10 minutes. Top with crushed bacon pieces.
Combine pancake mix, spice, brown sugar and orange rind. Add beaten egg, milk and apple butter. Bake in a greased 1 quart mold or a greased and floured loaf pan in 350° oven, 30 minutes for mold and 40 minutes for loaf.
Heat oven to 350°. Spray cookie sheet with cooking spray. In a big bowl, cream margarine and sugars. Add egg. Add peanut butter and vanilla. Beat.
Preheat oven to 350°. Mix all ingredients and add chocolate chips, nuts or fruit. Spoon onto cookie sheet. Bake 10 to 12 minutes.
Cream butter and cheese. Work in flour and paprika with hands. Chill about 15-30 minutes. Mold about 1/2 tsp. of dough around olive. Chill overnight. Bake at 400° for 12 minutes. To freeze: cool puffs and pack in airtight container. To serve, thaw and place on serving dish.
Cook carrots first, then brown beef and onions. Add carrots, salt, pepper, cinnamon, herbs and parsley. Stir in flour; add beef stock and tomato puree. Transfer to casserole dish. Boil potatoes, mash; cook leeks in butter and add to potatoes. Spread potato mixture over meat mixture and bake for 25 minutes at 400°. Serves 4.
Prepare jello using reserved pineapple juice to which water has been added to make 4 cups. Add cottage cheese, salad dressing, pineapple and carrots to almost set jello. Chill and serve.
Wash chicken thoroughly. Salt chicken as usual. Fill the Fry Daddy with oil up to line. Mix egg and milk together. Beat well. Add pepper to flour. Dip your chicken in the milk mixture and roll into flour. Cook for 20 minutes.
Drain pineapple. Combine all ingredients in a blender. Cover and blend for 30 seconds. Refrigerate several hours or overnight. Serve with fresh fruit.
Mix flour, oleo and seasoning. Add Rice Krispies and mix thoroughly. Make small balls and place on cookie sheet. Mash down with fork dipped in cold water. Bake at 325° until brown.
Cook potatoes, mash with butter and a little milk, salt and pepper. Fry hamburger with salt, pepper and garlic powder; drain off fat. Mix corn together well. Layer a large casserole with potato, hamburger and corn, in that order until you end up at top with potatoes. Bake at 350° for about 20 minutes. Broil for about 5 minutes, until brown. Remove from oven, let stand for 15 to 20 minutes. Good eating!
Break up strawberries. Place them and 1 cup of grapefruit juice in a blender. Cover and blend on high speed about 30 seconds or until smooth. Add remaining grapefruit juice. Cover and blend until mixed. Serve over ice. Makes 4 servings.
Preheat oven to 350°. Pound out chicken; lay flat and put a slice of ham on top, then put a slice of cheese on top. Roll the chicken over tight so that the ham and cheese are inside. Stick a toothpick through to hold. Wet with milk or water, then roll in breader and fry until golden brown. Place in browning pan and bake for 25 minutes. Then pour can of soup over and bake for 5 to 10 minutes. Serve over rice. Serves 4 to 6.
In a medium saucepan, beat the milk and egg yolks. Add sweetener, coffee powder, salt and softened gelatin. Cook and stir until mixture thickens and gelatin is dissolved. Chill until partially set.
Combine raisins and water; bring to a boil. Cook for 3 minutes. Remove from heat and cool (do not drain). Cream butter; add sugar. Add eggs and vanilla. Combine dry ingredients and add gradually to creamed mixture and mix well. Stir in nuts and raisins. Drop onto cookie sheet and bake at 350°.
Combine the first 5 ingredients in mixing bowl. Mix for 2 minutes at low speed with mixer; set bowl aside. In large bowl, place 7 cups flour, sugar and water; mix for 3 minutes. Add yeast mixture to flour mixture; mix at medium speed for 3 minutes. Let rise for 2 to 3 hours.
Combine butter, orange rind and juice in a saucepan. Bring to a boil. Reduce heat and simmer until mixture is reduced by half and slightly thickened. Set aside but keep warm. Cook asparagus. Arrange in a serving dish. Pour sauce over asparagus. Garnish with orange slices. Serves 6.
If roast is tied, remove string and flatten.	In bowl slightly larger than the meat, mash garlic with salt, pepper, chili powder and	thyme.	Gradually beat in oil; add the vinegar and stir well. Add meat to the marinade.	Pierce all over with	long fork so that seasoning will penetrate. Let stand in refrigerator several hours or several days, turning periodically.
Cook chicken and debone. Cook rice and broccoli. In a saucepan, mix and heat 2 cans of soup and garlic.
Mix first five ingredients together. Add dry ingredients. Place in two loaf pans. Bake at 350° for 1 hour.
Melt cheese spread in a double boiler. Stir in tomatoes. Serve warm with tortilla chips, crackers or assorted raw vegetables. Makes about 2 1/2 cups dip.
Heat oven to 350°. Generously grease pan(s) with shortening and lightly flour. If making cupcakes, grease and flour muffin pan or line with paper baking cups.
In a large bowl, mix cake mix and pudding. Add eggs, oil, water and butter. Pour butter into greased Bundt pan. Bake at 350° for 45 to 55 minutes.
In a big bowl, mix butter, peanut butter, sugars, eggs and vanilla. Sift together dry ingredients and then blend in bowl with wet ingredients. Shape in small balls (about 1-inch size). Roll balls in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Press with fork. Do not put on bottom rack in oven. Bake for 8 to 10 minutes at 375°. Cool slightly on a rack. Makes 8 dozen cookies.
Combine dry ingredients and cut in shortening. Dissolve yeast in lukewarm water. Add to scalded milk, cooled to room temperature. Make a well in center of dry ingredients. Add liquid to dry ingredients and work into dough. Knead dough 15 to 20 times and set aside for approximately 10 minutes. Roll dough to 1/4-inch thickness or slightly thinner, then cut into squares or triangles and fry in a melted shortening at 420°. Fry only a few at a time so fat stays hot. If the fat is hot, the sopaipillas will puff up and become hollow shortly after adding to fat. Drain sopaipillas on absorbent towels and serve as a bread with any New Mexican meal. They are especially good served with honey.
Blend water, cashews and salt in blender. Add oil slowly, then add lemon juice, pimentos, onion salt or powder, garlic powder and food yeast. Whiz together, mix with macaroni and cook for 1/2 hour or until done in a moderate oven. This sauce will keep in refrigerator for 1 to 2 weeks.
Put meat in pan and add the soups. Cover and bake at 350° for 3 hours. Add peeled carrots and potatoes; cover and continue to bake 1 hour or until vegetables are cooked through.
Boil chicken breasts and cut into bite size pieces. Melt margarine and mix with dressing mix. Dilute soup with broth. Layer in baking dish in this order: Layer of crumbs, layer of chicken. Pour part of broth mixture and layer again. Be sure to have enough crumb mixture to cover top. Bake at 350° for 45 minutes.
Dissolve Jell-O in boiling water; add plain gelatin and stir until dissolved. Add sherbet and syrup from oranges. Stir until sherbet is dissolved. Chill until partially thickened. Fold in oranges and pour into mold. Refrigerate until solid.
Mix pudding and milk. Spread over cheese mixture, then spread rest of Cool Whip over pudding layer. Top with nuts. Refrigerate and serve.
Preheat oven to 350°. Grease a 13 x 9-inch pan. Dump undrained pineapple into pan. Spread evenly. Dump in pie filling and spread into an even layer. Dump dry cake mix onto cherry layer; spread evenly. Sprinkle pecans over cake mix. Put oleo evenly over top. Bake for 45 to 55 minutes. Serve warm or cool with ice cream, if desired.
Season fish with salt and pepper and dip in flour. Fry in oil until golden. Add chopped onion and thin strips of pepper and fry until soft. Add skinned and chopped tomatoes. Cover and simmer for 10 minutes. Thicken with remaining flour and serve.
One day head: With tines of fork, score cucumbers lengthwise, then cut crosswise into thin slices. Slice onions thinly and separate into rings. In large bowl (do not use aluminum bowl), combine water, vinegar, sugar, salt and pepper. Whisk until sugar is dissolved. Stir in cucumbers and onion rings. Cover and marinate salad in refrigerator for at least 5 hours. Makes 8 servings. I place a breakfast plate on top of vegetables to keep them under the marinade.
Mix together peppers, sugar and vinegar in large pan. Heat to boiling and boil for 1 minute. Cool 5 minutes. Add pectin and a few drops food coloring. Pour into Mason jars or baby food jars and seal with paraffin. Recipe makes 7 cups. To serve: Pour over crackers spread with cream cheese.
Dissolve 2/3 of cake of yeast in 1/4 cup lukewarm water. In a large bowl, mix the sugar, shortening, salt, eggs and hot water. Cool until lukewarm. Add yeast and flour; stir until dough leaves sides of bowl.
Cook squash, onions and carrots in boiling salted water. Drain. Add remaining ingredients. Melt butter and mix well with dressing mix. Grease pan and spread with layer of dressing mix on bottom. Pour in squash mixture and cover with remainder of dressing mix. Bake at 375° for 45 minutes.
Add margarine and sugar; add syrup. Beat well. Add eggs, one at a time. Beat thoroughly. Add vanilla and pecan halves. Pour into unbaked pie shell. Bake at 300° for 50 minutes or until set.
Put pineapple with juice and Jell-O in saucepan. Heat and stir until Jell-O is dissolved. Cool. Stir in buttermilk, whipped topping and nuts. Pour into 9 x 13-inch dish. Refrigerate until set.
Mix flour, baking powder, soda and salt and set aside. Cream butter and sugar. Add egg and mix well; add vanilla. Pour boiling water over dates and cool. Mix walnuts with flour. Mix date mixture alternately with nuts to butter and sugar mixture. Bake in	greased 9 x 12-inch pan for 30 to 40 minutes in	350° oven.
Crumble sausage into large skillet. Cook over medium-high heat until browned; drain well. Stir in eggs, cream, salt, mustard, 1/2 cup cheese and 1/2 can French fried onions; mix well. Pour into a greased 8 x 12-inch baking dish. Refrigerate, covered, 8 hours or overnight. Bake, uncovered, at 350° for 45 minutes or until knife inserted in center comes out clean. Top with remaining cheese and onions; bake, uncovered, 5 minutes or until onions are golden brown. Let stand 15 minutes before serving. Makes 6 servings.
Wash zucchini; trim ends, then parboil whole in boiling salted water for about 15 minutes. Drain. When cool enough to handle, cut lengthwise in halves. With a teaspoon, carefully scoop out pulp, leaving a thin wall of the squash. Arrange shells in a greased shallow baking dish. Mash the scooped out pulp; add all the remaining ingredients and mix thoroughly. Sprinkle zucchini shells with salt and pepper, then fill with pulp mixture. Bake at 350° for 25 to 30 minutes.
Mix first 5 ingredients. Top with crushed Ritz crackers. Pour melted margarine over crackers. Bake at 350° for 25 minutes.
Preheat oven to 375°. Brown and drain hamburger. Bring a large pan of water to boil. Boil lasagna strips until tender (approximately 15 minutes). Mix Prego with hamburger and let sit. Drain water from lasagna. Using a regular cake pan (glass or metal) lightly cover bottom of pan with hamburger and Prego mix. Lay 3 strips side by side over mixture. Cover with mixture. Add 1 cup of each cheese. Layer with strips. Add mixture; top with cheese again and then strips. Use remaining mixture (hamburger and Prego) and top with remaining cheeses. Cover pan loosely with aluminum foil. Bake for 30 minutes. Remove foil and bake an additional 30 minutes. Let cool 10 minutes for better consistency.
Cream together sugar and Crisco. Mix as usual for cake. Bake at 300° for 1 hour and 20 minutes.
Combine warm water, dry yeast and 1 teaspoon sugar in 1-quart jar. Let set until bubbly and jar is full. Scald milk. Add shortening and let melt. Cool.
Fry bacon and remove from pan, reserving drippings. Stir in remaining ingredients. Continue stirring until thickened. Use for spinach salad with Hot Bacon Dressing or German potato salad.
Dissolve Jell-O completely in boiling water. Stir in cold water. Pour into square 8-inch pan. Refrigerate until firm, about 4 hours. Cut into 1/2-inch cubes. Divide into 4 dessert dishes. Half and split bananas just before serving. Place 2 pieces on each dish. Top with Cool Whip and sprinkle with walnuts.
Preheat oven to 350°. Brown sausage of your choice. Mix eggs, mustard, pepper, milk and cheese. Tear up bread into small pieces and put into liquid mixture. Add sausage. Mix well. This recipe can be made the night before or same day. You can also add onions, peppers, mushrooms, etc. Bake 1 hour or until done.
With an electric mixer, beat butter and sugar until light and fluffy. Add egg yolks, bananas and vanilla. In a cup, stir baking soda into sour milk until dissolved. Add to butter mixture. Stir or sift together flour and cinnamon; add to butter mixture. Beat egg whites until stiff but not dry. Stir nuts into batter, then fold in egg whites. Pour into 2 greased 9-inch round cake pans. Bake in a preheated 350° oven until done, 35 to 40 minutes. Cool in pans 5 minutes, then turn out onto a wire rack.
Rinse off roast and coat with flour. Place roast and onion in large pot. Brown on all sides in oil. Remove excess oil from pot, cover roast with water.
Grease a foil-lined baking sheet. Melt butter in a 10-inch skillet over medium heat. Stir in pecans and sugar. Cook 7 to 9 minutes, stirring constantly, until sugar is syrupy and golden brown and nuts are toasted. (Candy thermometer will register 300°). Remove from heat and stir in vanilla. Immediately spread candy mixture in a thin layer on prepared baking sheet. Sprinkle with salt. Cool completely, then break into small nut clusters.
Beat all ingredients real good. Pour in loaf pans. Cover with 8 ounces tomato sauce if you like the flavor. Cover with 3 strips of bacon. Keeps top soft. Heat oven to 350°. Bake 1 hour.
Combine sifted flour, salt and sugar in bowl. Cream with margarine. Add eggs and beat mixture until smooth. Stir in milks and vanilla. Pour into 2 unbaked pie shells. Bake at 350° until firm, approximately 30 to 40 minutes. Makes 2 pies.
Cream sugar and lard. Add beaten eggs and pineapple. Add dry ingredients and nuts. Add vanilla. Drop from fork on cookie sheet. Bake at 375°.
Cook sausage in skillet on stove, stirring until well done. Saute onion. Drain oil from cooked sausage, add onion. Beat eggs, milk and Bisquick; set aside. Put a layer of sausage, then a layer of cheese until all is used. Pour milk and egg mixture over sausage and cheese. Bake at 350° for 35 minutes or until knife comes out clean.
Slice 1 roll of cookies on bottom of 9 x 13-inch buttered pan and mash together to form crust. Mix eggs, cream cheese and powdered sugar together and pour over crust. Sprinkle brown sugar, coconut and nuts over this. Slice the other roll of cookies and cover the top. Bake at 350° for 45 minutes. Cover top if it begins to get too brown.
Sift flour, sugar, baking powder, soda and salt. Beat eggs; add sour milk and shortening. Mix in apples, nuts and vanilla. Bake in loaf pan at 350° for one hour.
Mix all ingredients in a blender and pour into a pie pan. Cook for about 35 minutes in a 400° oven. It makes its own crust while baking.
Clean and cut in chunks the salmon and pack in a quart jar. Add rest of the ingredients. Cook at 10 pounds of pressure for 90 minutes in a pressure cooker.
Sift together flour, baking powder, baking soda, salt and cinnamon; set aside. Beat eggs with sugar for 2 minutes. Gradually add oil and beat for 2 minutes. Add extract. Alternately fold in flour mixture and zucchini until moist. Stir in pecans and raisins. Pour into loaf pan. Bake at 350° for 1 hour and 10 minutes.
Wash chicken, pat dry and split chicken breasts in half. Beat eggs with 1/2 cup milk. Dip chicken into mix and then into bread crumbs, coating well. Put breasts in well-buttered baking dish with a pat of butter under each one. Sprinkle each breast with garlic and onion powders. Cover well with Mozzarella, then salami, then pepper. Combine remaining milk with rest of beaten milk and eggs. Add 3/4 cup bread crumbs and Parmesan to create thick batter. Mix well and pour over each breast. Top each with a pat of butter. Bake at 400° to 450° until golden brown (20 to 25 minutes). Yields 4 servings.
Melt chocolate and peanut butter morsels in a microwave, a few at a time until all are well mixed. Stir in peanuts. Place spoonfuls at a time on wax paper. Cool until hard.
Mix together dry ingredients; stir in the sour cream, oil and creme de menthe. Add eggs, one at a time; beat for four minutes. Turn half the batter into a greased floured tube or Bundt pan. Grate the chocolate bar on half the batter. Pour remaining batter on top. Bake at 350° for 55 minutes.
Place chicken in shallow casserole dish. Mix sour cream and soup; pour over chicken. Mix crumbs and poppy seed with melted butter (mix with mixer). Cover chicken with mixture. Bake at 350° for 30 minutes.
Mix cream cheese and sour cream. Mix in rest of ingredients. Spread on tortillas and roll up. Chill. Slice and serve with picante sauce.
Melt butter in small pan; add wine, honey, mustard, salt and curry powder and mix well. Pour sauce over chicken in shallow baking dish. Bake covered at 375° for 45 minutes, then uncover and bake another 45 minutes. Serve with rice and condiments such as chutney and peanuts.
In a bowl, combine cream cheese, dressing mix and mayonnaise. Allow to stand at least 30 minutes. Spread on rye bread. Top with a slice of cucumber and sprig of dill. Cover. Refrigerate until serving time. Yields 30 appetizers.
Add bell pepper and onion to meat and cook until meat is done. Mix all ingredients, using only half of the cheese, in a large baking dish. Sprinkle remaining cheese on top and bake at 350° until mixture is bubbly and lightly browned on top.
Thaw potatoes slightly. Mix all ingredients together. Bake at 350° for 1 hour.
Dissolve yeast in 1/4 cup warm water. Mix all dry ingredients and sift. Cut in Crisco. Add yeast and buttermilk. Mix well. Place in refrigerator. To cook, remove amount of dough needed and knead lightly on wax paper with flour. Cut out with biscuit cutter. Put on a greased cookie sheet. Let rise for 1 hour and bake at 400° until done.
Large bowl, use electric mixer. Beat butter, 1 1/3 cups sugar until creamy. Beat in eggs and vanilla. In other bowl, stir together flour, baking soda, cream of tartar and salt. Gradually add to butter mix, blend thoroughly. Small bowl combine cinnamon and 3 tablespoons sugar. Roll dough into balls, then roll in cinnamon-sugar mix to coat. Place at least 2-inches apart on greased cookie sheets. Bake at 375° for 12 minutes or until lightly brown. Makes 4 1/2 dozen.
Combine Bisquick, milk, salt, pepper and eggs. Mix with fork (mixture will be lumpy). Add ham, green pepper and onions. Heat margarine in 10-inch skillet until melted and bubbly. Slowly add ham mixture into skillet. Cover and cook over medium-low heat until almost set (10 to 12 minutes). Sprinkle with cheese. Cover and cook until cheese is melted. Makes 6 servings.
Bake in tube pan at 350° for 1 hour. A lemon icing is good. This is an excellent cake to freeze.
Cream butter and cream cheese. Add salt, flour and milk gradually. Mix thoroughly. Refrigerate overnight. Beat one egg white until stiff. Divide dough into 4 rolls; roll out 1/4 dough. Brush with 1/4 egg whites. Sprinkle with plenty of sugar; pat sugar well. Then sprinkle with nuts. If dough is sticky, add a little flour while rolling. Cut into narrow strips diagonally, scoop up sticks with spatula and place on cookie sheet. Let stand for 10 minutes before baking. Bake in a 350° oven for 20 minutes or until golden brown. Sprinkle with powdered sugar.
Combine vegetables and salt. Let stand overnight. Drain, do not press vegetables. Place in large kettle; add sugars, pepper, vinegar and spices tied in cheesecloth. Bring to a boil, reduce and simmer uncovered 15 minutes. Ladle into jars. Process in boiling water 10 minutes.
Wash and remove seeds from peppers. Put in blender until chopped. Drain. Mix vinegar and sugar with pepper pulp and bring to a rolling boil. Add Certo and food coloring and bring to another boil. Boil 1 minute. Skim and pour into sterilized jars. Seal with paraffin. Good with cornbread. Makes 4 to 5 pints.
Smear cream cheese in bottom of 13 x 9-inch pan. Pour 2 jars of salsa over cream cheese. Sprinkle Cheddar cheese on top of salsa. Layer sausage, then pepperoni next. Top with Mozzarella cheese. Bake at 350° for 20 to 25 minutes. Serve with tortilla chips and fried Polish sausage strips. Delicious.