HumbleIntelligence/food-ner-1-Million huggingface dataset:
Clean and cut into pieces the rabbit. Season with salt and paprika. Then roll in flour. Saute the rabbit in margarine until it is well browned. Cover it thickly with sliced onion and salt. Spread 1 cup of sour cream over all. Cover the skillet and simmer the rabbit for 1 hour or place the pan in an oven and bake for 1 hour.
Wash broccoli and cut into bite-size pieces. Combine broccoli, onion, raisins and bacon and put in bowl. Mix mayonnaise, sugar and vinegar in small bowl. Refrigerate all ingredients until 1 hour before serving in their separate bowls, then toss together. Recipe from Hills and Pines Garden Club, Raleigh, North Carolina.
Preheat oven to 450°. In a 10 x 13 pan, combine water, corn meal, and margarine. Let cool. In a bowl mix eggs, sugar and milk. Add to 10 x 13 pan. Bake 45 minutes.
Peel and slice apples in mixing bowl. Add eggs, brown sugar, white sugar, oil, vanilla and nuts. Stir well. Add soda, salt, baking powder and flour. Stir well. Pour batter in greased and floured pan. Bake at 350° for 50 to 55 minutes. Serve with cream.
In skillet, brown meat, onion and thyme in oil. Season with pepper, if desired. Stir in wine. Bring to a boil. Simmer, uncovered, over medium heat, about 7 minutes or until liquid is gone. Add tomatoes. Reduce heat. Cover and cook 15 minutes or until meat is tender. Uncover and cook 5 minutes more. Garnish with sliced green onions, if desired. Makes 4 servings. Contains 305 calories. Preparation time: 5 minutes. Cooking time: 35 minutes.
Cream butter and sugar; add eggs one at a a time, and beat well. Combine flour, baking powder and salt. Add flour mixture a little at a time, along with the milk. Beat well, until all is gone. Add flavorings. Beat for about 2 minutes. Spray tube pan. Pour into pan. Cook at 325° for 1 hour. Let cool before removing from pan. Use your favorite icing if desired. Enjoy.
Press crescent roll dough into pizza pan. Brown in oven; cool. Beat until smooth the cream cheese, dressing mix and mayonnaise. Spread on crust. Mix all vegetables (shredded or chopped fine). Press on top of dressing. Refrigerate at least 1 hour before serving.
Grease 9 x 13-inch cake pan. Put rhubarb pieces in bottom and spread out. Sprinkle with Jell-O and sugar. Spread dry cake mix evenly and drizzle melted margarine over the top. Pour water over evenly. Bake at 350° for 45 minutes.
Peel onion, leaving root end intact. Cut onion vertically into quarters, cutting to within 1/2-inch of root end. Cut each quarter vertically into thirds. Place onion in boiling water 1 minute; remove and place in ice water 5 minutes. Loosen petals if necessary. Drain onion, cut side down. Place flour in a zip-top plastic bag; add onion, shaking to coat. Dip onion in egg. Place cracker crumbs in plastic bag; add onion, tossing to coat. Chill 1 hour. Pour oil to depth of 3 inches into an electric fryer or heavy saucepan and heat to 375°. Fry onion 5 to 7 minutes or until golden brown; drain on paper towels. Sprinkle with salt, if desired. Serve onion with dark honey-mustard or Ranch Style salad dressing. Yield: 2 appetizer servings.
Cook on High in oil the salt, paprika and garlic clove, until garlic softens. Stir in brown sauce. Add potatoes; stir to cover all sides. Microwave, covered, on High for 13 to 15 minutes. Turn and rearrange; do this twice. Toss out rest of oil mix.
Drain pineapple and peaches. Mix juice with pudding, using wire whisk. Pour over fruit and chill.
Preheat oven to 300°.	Mix sugar, oil and eggs. Add remaining ingredients and mix well. Stir in carrots and nuts. Grease and flour pan. Bake at 300° for one hour.
Cook butter and onion in large saucepan for 5 to 7 minutes over medium heat. Add water; bring to a boil. Add shrimp; cook 3 to 5 minutes. Remove shrimp to bowl. Add potatoes, salt and pepper; simmer 4 to 6 minutes. Add milk and half and half. Bring to a boil, stirring. Remove from heat. Stir in cheese and parsley. Let stand until cheese melts. Stir in shrimp and serve.
Dice up chicken and saute in a skillet coated with nonstick cooking spray. Be sure not to fry. When done, set aside. Make the bouillon cube. Measure out 3/4 cup and add 1/4 cup of the mushroom liquid. Set aside. In another skillet, melt butter or margarine. Add flour, stirring constantly. Make sure not to burn. Remove from heat. Add the cream and chicken broth with the mushroom liquid added. Simmer on a medium heat, stirring occasionally, making sure not to scorch. It takes a little while to thicken. Once thickened, add the chicken. Serve over the puff pastry.
Combine dressing, preserves and onion soup mix in bowl and pour into 9 x 13-inch baking dish. Sprinkle chicken with seasoned salt and pepper. Place chicken, skin side down, in baking dish. Bake at 350° for 45 minutes, basting occasionally. Turn chicken over and baste. Bake for 35 minutes more, basting occasionally. Serves 4 to 6.
Some women keep their husbands constantly in hot water. Some let them freeze by carelessness and indifference. Some keep them in a stew by irritating ways, while others keep them in a pickle all their lives. See that the linen in which you wrap him in is nicely washed and mended. Tie him with a strong silken cord called comfort. Make a clear steady fire of love, neatness and cheerfulness. Set your husband as near this as seems to agree with him. If he sputters and fizzes, don't be anxious. Some do this until they are done. Add a little sugar called "kisses", but very little vinegar or pepper, if any. A little spice might be nice. Stir him gently. You cannot fail to know when he is done. He will keep indefinitely, unless he is set in too cool a place.
Combine the rice, water and salt in a large saucepan. Bring the water to a boil at high heat. Cover saucepan. Reduce heat to low and continue to cook for 12 to 15 minutes or until the water is absorbed. Combine milk, sugar and egg yolks and add to rice. Add raisins, vanilla and cinnamon and simmer for 5 minutes. Remove from heat. Beat the egg whites until stiff and fold into the rice. Chill and garnish with nutmeg before serving.
Stir together onions, cheese, crabmeat and mayonnaise. Toast the cocktail slices and spread the cheese mix on top. Arrange on baking sheet and place in broiler. Broil until the cheese melts and becomes bubbly and browned, about 3 to 5 minutes.
Melt butter in skillet. Add sealegs and poach gently for 3 to 4 minutes. Add sherry; gently simmer. Add cream, except for 2 tablespoons; simmer. Add 2 tablespoons of cream to beaten egg yolks and mix into hot sauce. Simmer 2 to 3 minutes or until sauce thickens. Spoon over hot rice.
Blend flour, brown sugar and butter. Pack flour mixture on top of apples. Bake 45 minutes at 350°. Serve with whipped cream or ice cream.
Boil shells the night before; wash, drain and chill 24 hours. Brown ground beef. Mix ground beef, spinach, Ricotta, egg, chopped green onions and seasonings in large bowl. In a large buttered pan, place stuffed shells with mix. On top, put 1st layer of sauce, then add chopped tomatoes, then a 2nd layer of sauce. Add Mozzarella cheese on top and let sit for 30 minutes. Drain excess water. Cook in oven at 375° for 35 to 45 minutes.
Cook pudding as directed; cool and stir raisins and 3/4 whipped topping into pudding. Cut cake into 1-inch cubes; pour 1 cup pudding into 3-quart casserole bowl. Top with 1/2 each of cake, jam, pineapple, undrained tropical fruit, nuts and bananas. Repeat layers. Garnish. Chill 20 minutes or overnight.
Preheat oven to 350°. Brown onion, celery and apple in margarine. Combine with bread cubes, seasonings and bouillon. Stuff each chop with 1/4 of the mixture. Bake in covered baking pan for 1 hour. Uncover and continue baking 30 minutes to brown.
Heat oven to 325°. Beat eggs, milk and seasoned salt. Tear corned beef into small pieces into egg mixture. Stir in cheese and onion. Pour into 11 1/2 x 7 1/2 x 1 1/2-inch greased baking dish. Bake, uncovered, 40 to 45 minutes or until omelet is set and top is golden brown.
Combine all ingredients. Spray muffin tin with Pam. Fill cups 2/3 full. Sprinkle with a little cinnamon and sugar mixture before baking, if desired. Bake at 400° for 15 to 20 minutes.
Mix all ingredients together and bake at 350° for 20 to 30 minutes. Serve with crackers or Doritos.
Melt margarine in bottom of a 13 x 9-inch pan. Pour sugar, flour and milk on top of margarine. Add fruit last. Bake at 350° for about 1 hour or until brown.
Cook noodles and drain. Add beef, soup, water, pepper and onion. Mix together and top with cheese. Cover and bake at 350° for one hour.
Soften chocolate chips in a double boiler or in a microwave oven. Add eggs, butter and vanilla. Beat with mixer on high speed until creamy and easy for spreading. Frost cake. (Optional: Sprinkle top with chopped nuts.)
Peel and slice potatoes. Fry bacon until crisp; add onion and cook 1 minute. Blend flour, salt, sugar and pepper with bacon and onion. Stir in vinegar and water. Cook 10 minutes; stir occasionally. Pour mixture over warm potatoes. Serve warm.
Grind the bottom round and pork together twice. Soak the bread in milk. Mix all together. Wet hands. Make mixture the size of small walnut; shape into a ball. Fry, stirring often, or bake at 400°, draining off liquids and shaking pan every 10 minutes until well done. Note: Three pounds meat makes 48 meatballs. Six pounds meat makes 96 meatballs. Nine pounds meat makes 144 meatballs.
Brown hamburger and strain. Also macaroni and cheese. Add together along with mushroom soup. Simmer and serve.
In medium saucepan over medium heat, cook onion in 1 tablespoon butter or margarine until tender. Stir in cream, mustard and remaining butter or margarine. Simmer 5 minutes. Reduce heat to low; add 1/2 cup cheese and basil and stir until cheese melts. In a greased 8 x 8 x 2-inch baking dish, alternately layer potatoes and cream sauce. On top, sprinkle with remaining cheese. Bake at 400° for 45 to 55 minutes or until potatoes are tender. Let stand 5 minutes. Garnish with almonds before serving. Makes 6 servings.
Beat eggs, sugar, milk and butter until well blended. Add flour; mix well. Add flavoring and pour into cake pan. Bake at 325° for 20 minutes, turn oven up to 350° and bake until done.
Crumble yeast in lukewarm water; let stand 5 minutes. Pour boiling water over shortening and salt. Cool to lukewarm. Add yeast. Add 1/2 of flour; beat until smooth. Remaining flour may now be added; beat until smooth. Divide dough in half for a thin pizza; use all the dough for a thicker one. Place on floured board; pat gently into 1 (13-inch) or 2 (11-inch) rounds. Make edge slightly thicker. This keeps filling from running over during baking. Place on a greased cookie sheet. Let rise in warm place (85°) until dough doubles in thickness. Arrange filling on top. Bake in hot oven at 450° for 25 to 30 minutes, or until crust is golden brown.
Preheat oven to 350°. Spray a 13 x 9-inch baking dish with Pam. Place trout in pan. Sprinkle with lemon juice; dot with margarine and sprinkle with paprika. Bake, covered, about 5 minutes. Uncover and bake until the fish is opaque, about 5 minutes more. Sprinkle with the parsley and almonds. Serve garnished with the lemon.
Blend sugars, molasses, milk, shortening, soda, egg and spices. Divide batter into two portions. Mix an extra 1/2 cup flour slowly with each portion until you have a fairly stiff dough; chill. Roll into ropes a little thicker than a finger, then use a butter knife. Cut into pieces 1-inch long. Bake on cookie sheet at 350° for 10 to 12 minutes. Makes 200 little cookies.
Melt candies in cider in pot #1. Bring water to boil in pot #2. Add tea. After tea has fully steeped, add sugar and lemon juice. Take the tea bags out first. Mix both together in pot #3. It better be a big one. Serve hot, stirring occasionally with a big spoon.
Cut steak into thin strips approximately 2 inches long and no wider than 1/4 inch. (Be sure to cut with grain of steak.) Mix all ingredients together until well mixed. Coat steaks with mixture thoroughly and let stand for one hour. Preheat oven to 450°. Line cookie sheet with aluminum foil. Place steaks on lined cookie sheet. Be sure to space each steak. Bake at 450° for 25 minutes. Turn oven off then let sit in oven 20 minutes more. Ready to eat or refrigerate.
Combine sugar, flour, cinnamon, salt and nutmeg. Mix with apples in large bowl. Then add lemon juice.
In a large bowl combine mayonnaise, sugar, vinegar, dill weed and salt. Mix well. Add cucumbers and onions, toss to coat. Cover and chill at least 1 hour. Serves 8.
Bring the first 6 ingredients to a boil; let cool. Combine all the remaining ingredients in a large bowl. Pour cooled dressing over vegetables and mix well. Chill before serving.
Peel and cook potatoes in water with 1 teaspoon of salt to cover potatoes. Cut celery and onion in small pieces. Cook in butter until done. When potatoes are done, pour potato water over the cubed bread. Mash potatoes; add a little milk to make smoother. Combine the mashed potatoes, onion, celery and beaten eggs to the bread. Mix well together. Grease casserole with butter. Put filling in and put pieces of butter on top. Add a pinch of thyme or marjoram to filling (optional). Bake at 350° for 45 minutes.
Bake chicken breasts in soy sauce. Cool and dice. Dice 1/2 head cabbage and chop green onions. Mix all this together in a large bowl.
Boil 4 quarts water. Wash and core peppers. Put peppers in boiling water for about 2 minutes. Brown ground chuck; drain off grease. Add cooked rice and tomato sauce; simmer for 5 minutes. Drain peppers; put in baking dish and fill with rice mixture. If any left over, put around peppers. Bake at 350° for 45 minutes to 1 hour.
Combine sugar, cornstarch and jello in saucepan. Mix all ingredients together. Add lukewarm water and cook 10 minutes until thick. Let set until cool. Top with Cool Whip.
Heat sugar and pineapple; add Jell-O. Cool. Add all of the other ingredients. Refrigerate.
Dissolve Jell-O in 2 cups hot water. Add 1/2 cup cold water. Let cream cheese set until soft, then add and dissolve in Jell-O. Blend with fork. If necessary blend with mixer at low speed. Set in refrigerator until partially congealed. Add pineapple (juice and all) to mixture. Follow the directions on Dream Whip and fold into mixture. Return to refrigerator.
Combine first 6 ingredients and mix well. Beat eggs with oil and add grated zucchini to egg-oil mixture. Saut onion until golden, about 5 minutes on medium heat. Add to zucchini mixture. Pour into Bisquick mixture and stir thoroughly, but do not beat. Pour into well-greased 10-inch pie plate or 9-inch cake pan. Bake at 350° for 25 minutes or until knife inserted into pie comes out clean.
Cream together sugar and eggs. Mix in and blend in with oil. Then blend in vinegar and buttermilk, add soda and cake flour. Add flavoring and food coloring. As you add the different ingredients be sure you are blending each together very well. Put into well greased and floured pans and bake 350° until toothpick comes out clean. Time depends on size of pans. For frosting mix together 8 ounces cream cheese, 1 stick margarine, 1 box 4x sugar, 1 tsp. vanilla and 1 c. chopped nuts. Cream together well and put on cooled cake.
Grease and flour two 9-inch baking pans. Mix first 10 ingredients 2 minutes at low speed or 300 strokes by hand. Spoon in apples, raisins and nuts. Bake at 350° for 45 minutes or until done. Cool in pans 10 minutes. Remove and cool. Frost with 2 cups whipped cream.
Cook rump roast in crock-pot until almost done, using only about 4 cups of water or more if needed. Add onion, pepper, salt, carrots and potatoes. Finish cooking until done. Add your tomatoes last; let simmer for 15 minutes and enjoy!
Brown meat in skillet. (Drain fat.) Mix soup and beans together with meat. Put in 3-quart ovenproof bowl. Top with mashed potatoes. Bake in 350° oven for 10 minutes.
Cut dates, add water and soda and allow to cool. Mix flour, baking powder, salt and sugar; add melted butter and well beaten egg. Last, add dates and water mixture. Then add nuts and vanilla. A loaf pan (4 x 13-inch) should be used. Bake in slow oven (325°) for 1 1/2 hours.
When cooking, heat oven to 350°. Grease 10 x 13-inch casserole. Mix shredded cheeses together. Layer 1/2 the cheese in dish. Top with chilies. Then add remaining cheese. Beat eggs, evaporated milk and spices together. Pour over cheese. Refrigerate overnight. Bake 40 minutes. Take out and top with tomato sauce, bake 10 more minutes. Slice in squares.
In a large bowl, combine butter, sugar, eggs and vanilla. Beat on medium for 2 minutes. Mix in flour, baking powder, baking soda and salt alternately with sour cream.
Arrange pork chops in shallow baking pan. Season with salt and pepper. Bake in 400° oven until brown on both sides. Place apple slices on chops and sprinkle with brown sugar. Reduce oven to 350°. Pour 1/4 cup wine over chops and apple slices. Bake 10 minutes. Add remaining wine and bake 15 to 20 minutes longer. Baste chops from time to time with sauce in baking pan.
Brown meat, onion and green pepper in skillet. Drain off fat. Add remaining ingredients except cheese. Simmer 10 minutes. Pour into buttered 2 quart casserole and bake at 400° for 20 minutes. Add cheese and bake 10 minutes more.
Saute onion and pepper in butter until brown. Add soups, Ro-Tel and chicken; simmer until heated. Grease large casserole dish and line with chips. Pour mixture over chips. Sprinkle with cheese and top with Durkee onions. Bake at 325° for 30 minutes or until cheese is bubbly and melted.
Cover tortilla with pizza sauce and sprinkle with cheese. Cook in microwave until cheese is melted.
Sift together sugar, flour, soda, cocoa and salt. Add milk, shortening and vanilla. Beat and bake in a loaf pan 30 minutes at 375°.
In a mixing bowl, combine cake mix, water, oil and eggs; mix well. Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Spoon a rounded teaspoon of pie filling into the center of each cupcake. Set remaining pie filling aside. Bake at 350° for 20 to 25 minutes or until a toothpick inserted on an angle toward the center comes out clean. Remove to a wire rack to cool completely. Frost cupcakes; top with one cherry from pie filling. Serve additional pie filling with cupcakes or refrigerate for another use. Yield: 2 dozen.
Mix as given. Bake 1 hour at 350°. Makes 2 large loaf pans or you can use several small loaf pans and tin cans of various sizes.
Combine cucumbers, onions, peppers, carrots and salt in a large mixing bowl. Mix well and refrigerate at least 8 hours or overnight. Drain. Tie spices in a bag. Combine spice bag, vinegar and sugar in a large saucepan. Bring to a boil. Add vegetables. Boil gently, stirring often, 15 to 20 minutes or until desired consistency. Pack into hot sterilized jars, leaving 1/2-inch headspace. Screw metal bands on tightly. Process in a boiling water bath for 15 minutes. Yield: About 6 pints.
Melt chocolate, butter and salt. Add the sugar, 1/2 cup at a time, stirring as you add. Add the evaporated milk, a little at a time, and continue stirring until well mixed. Serve hot over ice cream. Store in refrigerator.
Cut up and cook potatoes until done; put into a large mixing bowl and beat well. Add cream cheese and margarine. Add sour cream and salt to taste. Whip until light and creamy.
Combine ALL ingredients. Mix well. Shape into a ball and roll in pecans. Good on crackers!
Mix sugar, shortenings, egg, vanilla and milk. Sift flour, salt, soda and cream of tartar and add to ingredients. Add remaining ingredients and drop by teaspoon onto baking sheet (ungreased). Bake at 350° for 12 to 15 minutes. Yields 100 cookies.
Drain apricots, reserving 1/2 cup syrup. Place pork, apricot halves, broccoli and celery in a large bowl.
Mix first four ingredients together in saucepan. Heat to boiling, stirring constantly. Cool and stir in vanilla. Gradually add powdered sugar. Beat until creamy after each addition of sugar.
Mix first 5 ingredients. Add remaining ingredients, except the flour, and mix well. Add flour last and mix together. Pour into greased loaf pans. Bake at 350° for 60 minutes or until toothpick comes out clean. Turn out onto cooling rack or breadboard while still HOT or else you'll have a mess.
Mix all ingredients. Pour into loaf pan. Bake at 345° for 45 minutes.
Mix all but bread and spread thinly on bread on both sides. Slice diagonally into quarters. Dry in 250° oven 1 1/2 hours or until completely crisp.
First you make a white sauce. In a medium saucepan, melt butter on low heat. When butter is completely melted, add flour and a dash of salt and pepper. Whisk together; when mixture begins to sizzle slightly in the pan, add milk and stir. Raise heat slightly and continue to stir until mixture thickens. When sauce has reached thickness of gravy, lower heat and set aside until needed. Cook egg noodles as directed on package. Drain thoroughly. In a large casserole dish, empty both cans of tuna and mushrooms, well-drained. Mix these ingredients in casserole. Put in drained cooked egg noodles, grated Cheddar cheese and white sauce. Mix together until completely creamed. Top with Italian bread crumbs. Bake in 350° oven for 45 minutes. Makes 6 servings.
Drain pineapple, reserving 1/3 cup for sauce. Cut chicken into chunks. In large skillet, stir fry chicken with garlic and ginger in oil for 2 minutes. Add pineapple, carrots, and bell pepper. Cover, steam 2 or 3 minutes until vegetables are crisp-tender. Stir in spaghetti.
Cook and stir hamburger and onion in 10-inch skillet until hamburger is light brown. Drain. Stir in remaining ingredients except buns. Cover and cook over low heat just until vegetables are tender, 10 to 15 minutes. Fill buns with beef mixture. Makes 5 sandwiches.
Combine mayonnaise, sour cream, lemon juice and sherry; mix well. Stir in crab meat and parsley. Serve on crackers.
Slice or dice the potatoes. Slice the leeks thinly, being careful to wash off any dirt or sand. Simmer the potatoes and leeks together with the chicken stock, salt and pepper for 40 to 50 minutes. Mash the vegetables or puree them in a food processor. Check the seasonings and reheat, adding the cream or milk. Garnish with parsley. Serve warm or chilled. Makes 2 1/2 quarts or 6 servings with 297 calories per serving. A dash of nutmeg is delicious!!
Put all ingredients in a quart jar; shake well. This is delicious on head of lettuce or cabbage or any green salad. Keep covered and refrigerated.
Place single layer of crackers in pan. Heat margarine and sugar to boiling. Cook 2 minutes. Remove from heat and add pecans. Then, spread over crackers and bake for 5 minutes at 400°. Finally, cut into strips when cool. Makes 40 pieces.
Peel potatoes; cut in 1/2-inch cubes. In large saucepan melt butter over medium heat. Add leeks and celery. Cook, stirring occasionally, until tender, about 5 minutes. Add broth; bring to boil. Stir in potatoes and carrot. Reduce heat. Cover and simmer until potatoes are tender, about 15 minutes. Mash potatoes slightly to thicken soup. Stir milk, parsley and thyme in. Cook until heated thoroughly. Do not boil. Season with salt and pepper. Garnish with Cheddar cheese and crumbled bacon.
Cook chicken until tender. Save broth. Remove chicken from bone in small pieces. Melt margarine and prepared dressing as indicated on box. In a baking dish put layer of crumbs and a layer of chicken. Empty soups into separate bowls. Thin each with 1/2 can of broth that was saved. Blend well. Pour the celery (or onion) soup over the layers of crumbs and chicken. Add another layer of crumbs and chicken. Pour cream of chicken over this layer. Add a final layer of crumbs. Bake at 325° for 50 to 60 minutes.
Place tomatoes on greased baking sheet and sprinkle salt, pepper and sugar over each half. Combine bread crumbs and cheese; place equal amounts on each tomato half. Drizzle each tomato with butter and bake in oven at 350° for 10 to 15 minutes, until cheese melts. Remove from oven and serve. Serves 6.
Mix sour cream and cream cheese together. Add chili sauce and gently stir in shrimp. Place in serving bowl and refrigerate. Serve with potato chips or raw vegetables.