HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash dressed rabbits thoroughly. Dry; cut into pieces. Combine eggs and the milk; add 1 cup flour gradually. Salt and pepper and beat until smooth. Dip rabbit into batter and fry in oil until brown, about 15 minutes. Reduce heat and continue cooking until tender, 30 to 40 minutes, turning frequently. Makes 4 to 6 servings.
Cream together shortening, peanut butter and sugars until light and fluffy. Add vanilla and eggs. Beat well. Mix in flour, baking powder and salt, stirring until thoroughly blended. Stir in coconut. Spread evenly in greased 13 x 9-inch pan. Bake at 350° for about 25 minutes or until golden brown. Cool. Cut into bars. Makes about 36.
In skillet, melt margarine and sugar. Add eggs and remaining ingredients. Spread in greased 8 x 12-inch pan and bake at 350° until light brown, about 25 minutes.
Boil for 5 minutes; let cool. Mix everything together and freeze. Take out of freezer about 4 hours before serving. Mash with potato masher. Add 2 large Canada Dry ginger ales (cold). Serves 35.
Cream together margarine, cream cheese and vanilla. Gradually add powdered sugar, beating well until smooth and creamy. If the mixture is too thick, add a little milk.
Simmer squash, carrots, onions and pimento in small amount of water. Line casserole dish with the stuffing and margarine, mixed. Save out enough for topping. Mix soup into squash mixture and blend in sour cream. Pour into casserole dish and sprinkle stuffing mixture on top. Bake at 350° for 1 hour or until brown.
Mix all together in a 3-quart dish. Bake at 350° for 1 hour. Microwave on High for 20 minutes. Serves 12. Can be cut in half.
Cook carrots until tender; drain, but reserve 1/4 cup cooking liquid. Mix liquid with horseradish, onion, salt, pepper and mayonnaise. Arrange carrots in pie plate. Pour horseradish mix over carrots. Mix bread crumbs with butter; sprinkle over top. Bake at 375° for 20 minutes.
Heat juice from pineapple. Add jello. Cool. Then add remaining ingredients. Chill several hours before serving.
Mix ingredients thoroughly. Roll into balls, then roll in coconut. Refrigerate for 4 hours. Makes 6 dozen balls.
Beat together all ingredients, except walnuts. Scrape bowl. Mix on high speed for 3 minutes. Stir in nuts. Pour into greased and floured 9 x 1 1/2-inch pans. Bake for 35 to 40 minutes at 350°. Let cool. Fill and frost with Caramel Frosting.
Combine tuna, cream cheese, onion salt and nuts. Using wax paper, roll the mixture into a log. Sprinkle lemon pepper and paprika to taste over the log. Cover with parsley flakes.
Dissolve the jello in hot water. Add fruit and pour into mold or casserole dish. Set in refrigerator and let congeal.
Mix all ingredients and place in baking dish. Cover and bake 1 hour at 350°.
Cook broccoli 5 minutes and drain. Mix first 6 ingredients together. Bake in a buttered dish for 20 minutes at 350°. Remove from oven and top with dressing, mixed with 1/2 cup margarine. Bake 10 minutes more.
Stir together flour, corn meal, sugar, baking powder and 1/4 teaspoon salt. Beat eggs and cottage cheese until smooth; stir in corn. Add to other ingredients; stir to blend. Bake at 375° in a 9-inch pan for 30 to 35 minutes.
Cook egg noodles until done. Set aside. In a bowl, combine all the other ingredients except the stove top stuffing. Add noodles, put into 9x9 in. greased baking dish. For topping, cover with Stove Top Stuffing and a little extra cheddar cheese.	Dot with butter. Bake at 350° for 30-35 minutes until bubbly.
Melt chocolate in double boiler (can microwave). Mix the sugar, water and egg yolks. Add to chocolate. Cook until thick, stirring this into chocolate mixture. Add vanilla and nuts. Beat egg whites until stiff. Fold into mixture. Begin with vanilla wafers and alternate layers between wafer and chocolate in 8 x 11 inch dish. Refrigerate. Cut in squares and top with whipped cream.
Wash, remove stem and blossom ends and cut squash into 1/4-inch rounds. Peel and slice onions. Sprinkle salt over combined zucchini and onion. Cover with cold water. Let stand 1 hour. Combine vinegar, sugar, celery seed, mustard seed, turmeric and dry mustard. Bring to a boil. Add drained vegetables. Remove from heat and let stand 1 hour. Heat to simmering 2 to 3 minutes. Pour into hot sterilized jars and seal.
Spread butter on steak. Sprinkle mushrooms, then dry soup mix over steak. Wrap in two thicknesses of foil and place on covered roaster with rack (a cookie sheet also works). Bake for 2 hours at 325°.
Place broccoli, onion, cheese and bacon into a bowl. Set aside and refrigerate.
Mix sugar, cocoa and flour. Add eggs beaten with some of the milk. Blend until smooth. Add remaining milk and water; stir until well mixed. Cook over medium heat until thick and bubbly. Add butter and cool. Pour into baked pie shell. Recipe easily doubles. Real good.
Boil together 5 minutes the first 7 ingredients. After mixture begins to bubble, set aside to get cold. Add flour and soda, dissolved in water. Mix well. Bake in greased tube pan 45 minutes at 350°.
Mix all ingredients together except the cube steaks and oil. Brown the cube steaks on each side in the oil. Add the barbecue sauce to the steaks, both sides, and simmer 10 to 15 minutes. Turn and baste 2 or 3 times during simmer.
Melt butter. Add lemon juice, onion and Worcestershire sauce. Put brisket in deep dish. Pour sauce over brisket. Cover with foil. Marinate overnight in refrigerator. Bake at 300° for 5 hours.
Chop corn. Add salt, pepper, beaten egg, melted fat, milk, flour and baking powder. Mix together lightly and drop by spoonfuls into deep fat (360° to 370°). Fry 2 to 3 minutes or until brown. Drain on brown paper.
Grease Bundt pan, layer frozen rolls in pan. Mix the sugar and cinnamon; pour over rolls. Pour nuts, brown sugar and vanilla pudding over rolls. Slice butter and dot over rolls. Cover pan with towel, let rise overnight. Bake at 350° for 35 to 40 minutes. Let cool a few minutes.
Preheat oven to 350°. Grease and flour 9-inch baking pan. Combine sugar and 1 tablespoon flour in small bowl. Place apples in separate bowl; sprinkle with sugar mixture. Toss lightly to mix. Place in prepared pan. Combine oats, remaining 3/4 cup flour, brown sugar and butter in small bowl; toss lightly to mix. Sprinkle over apples. Press mixture lightly into apples. Bake 30 minutes or until golden brown.
Combine all ingredients. Pour into a greased 9 x 13-inch pan; refrigerate overnight. Bake at 350° for 45 minutes.
Mix with fork the brown sugar, flour, salt, baking powder, butter or margarine and egg. Pour half of mixture in bottom of a greased 9 x 13-inch pan. Spread can of cherry (or any other type you like) pie filling in pan mixture. Sprinkle remaining mixture on top. Bake at 350° for 30 minutes. Serve with whipped cream or ice cream.
Mix all ingredients and beat for about 2 minutes. This makes a large bar pan. Bake 25 minutes at 350°. Frost with your favorite frosting.
Sift flour, sugar, baking powder and salt into bowl. Stir in corn meal. Add eggs, milk and shortening; beat with rotary or electric beater until just mixed. Pour into greased 9-inch square pan. Bake in preheated 425° oven for 20 to 25 minutes.
Combine vegetables and salt; let set overnight. Drain, but do not press down. Mix remaining ingredients and add to vegetable mixture. Bring to rolling boil, uncovered. Reduce to simmer for 15 minutes. Pack in jars and seal in boiling water process for 10 minutes. Yield: 5 or 6 pints.
Grind all vegetables. Put the salt over them and soak overnight. Drain. Combine all ingredients. Add to vegetables. Bring to boil. Simmer for 3 minutes. Put in jars and seal.
Brown sausage in large skillet. Drain. Stir in mostaccioli, spaghetti sauce and 1/2 cup Parmesan cheese. Spoon into 13 x 9-inch baking dish. Top with shredded cheese and remaining 1/4 cup Parmesan cheese. Bake at 375 for 20 minutes.
Saute celery until partially done. In a well-buttered 2-quart casserole dish, place potatoes, thinly sliced. Cut brats into 1-inch pieces. Cook thoroughly. Drain grease off and place on top of sliced potatoes. Place green beans and celery over brats. Mix soup and milk. Stir well and pour over ingredients in casserole dish. Bake at 375° for 1 1/2 hours. Can use Italian sausage. Serves 4.
Dissolve Jell-O in boiling water. Add other ingredients, except sour cream. Congeal half of mixture. Add sour cream and second half of Jell-O mixture; congeal.
Melt cheese and butter in a large bowl in the microwave for 1 1/2 minutes on High power. Gradually add powdered sugar and cocoa; mix well. Mix in vanilla and nuts. Pat into a greased 13 x 9 x 2-inch pan and chill.
Cream butter and sugar. Add eggs and sifted flour. Mash bananas and mix in. Add nuts. Mixture will be hard to stir. Pour into prepared pan. Bake at 350° for 45 minutes or until done.
In deep baking dish, layer starting with potatoes, meat and carrots. Sprinkle onion, salt and pepper to taste. After 2 to 3 layers, pour 1 cup of wine over entire contents. Bake for 1 hour and 15 minutes at 325°.
Soak cake yeast in 1/2 cup warm water. Mix together 1 cup of sugar, 2 Tbsp. salt and 3 1/2 cups liquid warm potato water. Add yeast mix, 1/4 cup shortening and 4 cups of flour. Mix together well. Add 7 more cups of flour, one cup at a time until dough is soft. Sometimes it doesn't take all 7 cups. Knead on floured surface. Put in greased bowl, turn, and cover; let rise until doubled. Divide into 3 balls and place a ball of dough into each of 3 greased loaf pans. Cover and let rise again about 45 minutes. Bake 375° for about 45 minutes.
Combine milk and sugar. Bring to boil; let boil to soft ball stage. Remove from heat; add peanut butter, marshmallow cream and vanilla. Stir until melted. Pour into 8 or 9-inch pie plate, whichever one you have. Swirl in melted chocolate. Cut into squares.
Cream together butter and peanut butter. Beat in both sugars. Stir in egg and vanilla. Add flour and baking soda. Add peanut butter chips. Drop by spoonfuls on cookie sheets. Press flat with fork. Bake approximately 10 minutes at 350°.
Fry or microwave bacon crisp. Brown sausage and onion. Cube bread into large cubes in 9 x 13-inch pan. Sprinkle sausage and onion over bread. Beat eggs and add 2 cups milk. Beat and pour over bread. Sprinkle cheese on top. Dilute soup with 1/2 cup milk. Pour over quiche. Crumble bacon and sprinkle on top. Bake at 300° for 45 minutes, covered, and 15 minutes, uncovered.
Combine sugar, flour and salt together. Add milk. Cool until warm. Add egg yolks and cook until thick. Remove from heat and add 1 teaspoon vanilla. When cool, pour into cooked, cooled pie crust. Beat egg whites until stiff peaks form. Add 1 tablespoon sugar for each white. Bake in hot oven until brown. Before baking, add coconut to top of egg whites.
Line cookie sheet with tinfoil. Place graham crackers as close as you can on cookie sheet. Mix butter and brown sugar and cook until bubbles. Add pecan pieces. Pour over graham crackers. Cook in oven at 350° for 8 minutes.
Cream butter; add brown sugar gradually. Cream until light and fluffy. The hand is best for this job. Beat egg yolks and add to mixture. Sift together soda, salt, spices and flour. Combine jam and sour milk. Add sifted dry ingredients and jam mixture alternately to creamed mixture. Beat egg whites stiff and fold in. Divide batter between two 8-inch layers. Bake at 375° for about 25 minutes. Use caramel icing.
Brown pork chops in hot fat. Combine other ingredients and pour over chops. Cover and bake at 325° for 1 1/2 hours.
Cream butter and sugar well. Add eggs and mashed bananas. Sift flour and soda together. Pour ingredients into loaf pan. Bake at 325° for 35 minutes or until done.
Mix cake mix, 1 stick melted margarine and 1 egg (will be sticky). Spray pan (13 1/2 x 8 or 9-inch) with oil or margarine. Press mixture into pan. Pour nuts over this. Soften cream cheese and 1/2 stick margarine. Add confectioners sugar and 2 eggs. Mix and pour over nuts. Bake at 350° for 25 minutes.
Place all ingredients in ice cream freezer, filling to line with carbonated orange drink. Freeze as you would regular ice cream.
Mix ingredients and microwave 10 to 12 minutes, rotating and stirring every 3 minutes. Serve hot with tortilla chips as a dip or over tortilla chips as a meal.
Brown meat and add seasoning following directions on seasoning package. Crunch up Doritos (but not too small). Chop and mix all other ingredients (except Doritos and dressing). Add meat to rest of salad and mix. Add dressing and Doritos.
Boil and debone chicken. Cut in bite size pieces. Mix soups and tomatoes with 1 can of chicken broth. Put a heavy layer of chips in bottom of casserole dish. Add a layer of chicken, then add about half of soup mixture. Add a layer of cheese. Continue in this manner, ending with a layer of crushed chips on top. Put in 350° oven until bubbly.
Mix all ingredients together. Put in cold oven. Cook at 250° for 1 1/2 hours. Test with a toothpick to see if it is done.
Grease and flour a large tube pan. Cream sugar and Crisco and add eggs, one at a time, beating well after each. Gradually add flour. Beat well. Add pineapple and several tablespoons of juice. Start in a cool oven. Turn oven to 300°. Cook approximately 1 1/2 hours.
Cream butter and sugar, then add eggs, milk and vanilla flavoring. Stir in coconut. Put in pie shells. Makes 2. Bake at 350° for 35 to 40 minutes or until golden brown.
Boil cloves in water. Strain and use 1 cup water in making the jello (use sugar free strawberry or raspberry). Add applesauce.
In blender combine all ingredients, except ice; blend well. Gradually add ice; blend until smooth. Serve immediately. Refrigerate leftovers.
Press ground meat 3/4 to 1-inch deep in bottom of baking dish. Spread soup evenly over meat. Layer Tater Tots evenly over soup. Bake about 1 hour at 325°.
Preheat oven to 375°. Mix ingredients together. Form into one inch balls. Bake 15 minutes on ungreased sheet until golden brown. Makes about 6 doz. Can be frozen uncooked.
Brown ground beef and drain fat. Stir in spaghetti sauce. In separate bowl, stir together cottage cheese, eggs, 1/3 cup Parmesan and Italian seasoning. In 12 x 7 1/2 x 2-inch baking dish, place 3 noodles. Spread 1/3 of the meat/sauce mixture over noodles. Top with 1/2 eggs, 1 cup cheese and 1/2 cup shredded Mozzarella and 1/4 Swiss. Repeat as many times as possible, ending with the meat/sauce mixture on top. Pour boiling water around edge of lasagna. Cover tightly with foil. Bake at 350° for 1 hour or until noodles are tender. Uncover and sprinkle with remaining cheese. Return to oven 3 to 5 minutes or until cheese melts. Let stand 10 minutes and serve. Serves 8 to 10.
Combine sugar, buttermilk, butter and soda in a heavy, 3 to 4-quart saucepan and cook slowly until mixture reaches the soft ball stage, 236°. Add vanilla, pecans and salt. Cook 1 minute. Remove from heat and beat until mixture thickens. Drop by tablespoons on wax paper or a buttered marble slab. Makes 40.
Mix all ingredients well. Pour into unbaked pie shell. Bake at 425° for 15 minutes, lower temperature to 350° and cook for 40 minutes.
Cut up fruit. Put in bowl. Add strawberries last. Mix pudding and juices. Add juice to fruit. Can also add pecans if desired.
Cream together by hand. Roll out small portions at a time as thin as possible. Cut into squares. Apply filling of choice and roll up jelly roll fashion. Brush top with beaten egg. Bake at 375° until lightly brown.
Cook noodles according to directions. Drain. Cook onion and garlic in oleo until tender, not brown. In large bowl combine noodles, onion, garlic, cottage cheese, sour cream, 1/2 of Cheddar, steak sauce, salt, basil and dash of pepper. Put into greased casserole. Sprinkle with remaining cheese and bread crumbs. Bake at 350° for 30 minutes or until done.
Combine Ranch dressing mix with sour cream and mayonnaise. Pour over chopped vegetables and chill overnight.
Blend all the ingredients thoroughly. Then make into about 3-inch cakes. Use a wide, heavy frying pan if possible. Lightly oil and heat to medium temperature. Cook the cakes until brown on both sides and serve immediately while hot. Use sauce, if desired.
Flour and brown cube steak. Place into large casserole dish. Peel and quarter the potatoes and put over the meat. Add the carrots. Mix mushroom soup, milk and water; pour over meat and vegetables. Bake, covered, for 1 hour at 350°. Uncover. Top with cheese; bake until cheese is melted and slightly browned.
Lightly grease 9 x 13-inch pan. Pour filling in pan. Sprinkle drained tidbits. Cut in pieces on top, then cake mix dry. Pour melted butter (oleo) over this. Sprinkle with coconut and nuts. Bake in 350° oven for 1 hour. Delicious served with Cool Whip or ice cream.
Set oven to 350°. Cream butter and sugar in large bowl. Mix in warm popcorn and nuts. Spread in large pan (jelly roll or broiler pan). Bake 8 minutes. Cool in pan.
In 9 x 13-inch pan, tear lettuce and cover bottom of pan. Pour peas evenly over lettuce. Spread chopped tomatoes evenly. Spread chopped water chestnuts evenly. Spread mayonnaise evenly over vegetables. Spread shredded Colby evenly over mayonnaise. Sprinkle bacon over Colby. Shake a light layer of Parmesan over bacon. Great side dish!
Peel and core apples and slice thinly. Stir together Sugar Twin, flour, nutmeg, cinnamon and salt to blend and mix lightly with apples.
Pour half the batter into a greased pan. Place layer of chilies, layer of cheese and then remaining batter. Bake at 375° for 45 minutes or until done.
Mix ingredients. Beat at medium speed for 2 minutes. Bake in a greased and floured tube pan at 350° for 45 to 55 minutes.
Combine brown sugar, cinnamon and nutmeg; set aside. Combine remaining ingredients and beat at medium speed for 2 minutes until creamy. Pour 1/3 of batter into prepared tube pan; sprinkle with 1/2 sugar mixture. Repeat layers. Bake at 350° for 50 to 55 minutes. Sprinkle with confectioners sugar.
Combine oil, sugar and eggs; mix well. Sift together flour, salt and baking soda. Add to mixture. Add vanilla and fold in nuts and apples. Grease and flour pans. Can be baked in a bundt or tube pan at 350° for 1 hour to 1 1/4 hours, a 13x9x2 inch pan at 350° for about 45 minutes, 3 8 inch cake pans for 35 minutes or 2 loaf pans for about 45 minutes.
Melt chocolate and butter in double boiler. Cool. Add eggs, extract and sugar. Beat thoroughly. Add flour and salt and beat until blended. Spread in a 9 x 9-inch pan. Bake at 350° for 20 minutes. Cool.
Combine all ingredients. Pour in pie crust. Bake at 350° until done.
Melt 1 stick butter in a 9 x 13-inch pan. Add graham cracker crumbs and press down. Beat two sticks margarine, eggs and powdered sugar for 10 minutes. Pour over graham crackers. Slice bananas over egg mixture. Add drained pineapple. Top with Cool Whip. Garnish with cherries and nuts. Refrigerate overnight.
Sift flour and salt. Add crumbled yeast. Cut in butter. Add the egg yolks, sour cream and vanilla. Mix thoroughly and divide dough into 6 equal parts. Dust counter with powdered sugar and roll each piece of dough in a circle and cut into 8 parts. Place a spoonful of filling on each wedge of dough and roll toward center. Sprinkle generously with powdered sugar before rolling dough. Place on ungreased cookie sheet and bake at 400° for 15 to 20 minutes. Remove immediately and sprinkle with powdered sugar. Makes 4 dozen kolachkies.
In skillet, saute onion and pepper in butter until soft. Add potatoes; saute 2 minutes. Add tomatoes; cook over high heat until slightly thickened. Add beans; heat through. Sprinkle with cheese. Makes 6 servings. Preparation and cook time: 20 minutes.
Mix the first 6 ingredients together and let set in refrigerator most of the day, then just before serving, add crushed Fritos.
Chop chicken breasts. Add all the remaining ingredients, mixing well. Add more seasoning and mayonnaise, if needed. Sprinkle with paprika and decorate with fresh parsley.
Dissolve Epsom salts in sink of water. Rinse curtains in this water and let dry.
Heat oven to 400°. Heat milk and butter to rolling boil in 2-quart saucepan. To flour, mix nutmeg and pepper. Combine cheeses. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in 4 eggs all at once; continue beating until smooth. Fold in 2/3 cup of cheese. Drop dough by tablespoons onto greased cookie sheet to form 8-inch ring. Smooth with spatula. Sprinkle with remaining cheese. Bake until puffed and golden, 50 to 60 minutes.
Bring corn syrup to a boil in a 2-quart saucepan over medium heat. Add peanut butter and butter. Continue cooking over low heat, stirring constantly until peanut butter and butter are melted and well blended. Remove from heat and stir in oats, brown sugar and flour. Drop by teaspoonfuls about 3-inches apart onto greased cookie sheet. Bake in preheated oven at 300° for 10 to 12 minutes. Cook 2 minutes on cookie sheet. Remove and cool. Drizzle melted chocolate over cookies.
Combine all ingredients and pour into shallow pan. Layer shredded lettuce, diced tomatoes, shredded cheddar cheese, chopped black olives and serve with nacho chips.
Mix all together and make small balls. Bake in an oven at 300° for 15 to 20 minutes.
Pound each chicken breast until flat. Prepare stuffing following package directions (1 cup for every 2 chicken breasts). Place a ball of stuffing in the middle of each breast. Fold breast around stuffing and pinch together at top and sides. Place in a buttered baking dish and brush with melted butter. Sprinkle with stuffing crumbs and pour cream over the top. Bake at 375° for 30 minutes.
In large saucepan boil water for pasta. In separate saucepan boil shrimp briefly until color changes and drain. In broiling pan or shallow baking dish combine olive oil, butter, lemon juice, wine, garlic, onion, salt and pepper. Mix well. Add shrimp and coat with mixture. Place shrimp in single layer in broiling pan and top with bread crumbs and parsley. Pour some of oil/butter mixture over bread crumbs to moisten. Broil for approximately 5 minutes or until bread crumb topping browns. Cook pasta and drain. Serve shrimp over pasta and top with grated Parmesan. Spoon on remaining oil/butter mixture. Serves 3 to 4.
Prepare cake mix according to directions. Butter 9 x 13-inch pan. Fill with cut up rhubarb, sugar, strawberry Jell-O and marshmallows. Pour cake mix over ingredients. Bake at 350° for 1 hour. Turn upside down while still warm.
Smoke chicken in a slow smoker with pecan or hickory wood. Brush on butter during cooking. Debone and peel off skin. Place in bowl to set aside.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. Combine dry ingredients in large bowl. Stir in oil and 1 cup of water, mixing well. Add remaining cup water, vinegar and vanilla. Pour into prepared pan; bake for 45 or 50 minutes, or until done. Frost with your favorite chocolate frosting.
Combine first 5 ingredients; stir in nuts. Combine remaining ingredients and add to the flour mixture, stirring just until dry ingredients are moistened.
Cook beets until tender. Peel and slice or use whole. Pour vinegar and remaining ingredients over beets and bring to boil. Put in jars and seal.
Melt cheese in evaporated milk in heavy saucepan at low heat. Brown meat in a medium size skillet at medium heat. Drain; season with salt and garlic salt. Heat 1/2-inch shortening in a heavy skillet at medium-high heat; quickly dip each tortilla into the shortening to soften. Drain on absorbent towels. Layer all ingredients except cheese sauce in a greased, 2-quart casserole dish, beginning with tortillas. Pour cheese sauce over layered ingredients and cover. Bake in a 350° oven for 25 to 30 minutes.
Melt margarine in boiling water. Add flour and salt, all at once, to boiling mixture. Beat vigorously. Remove from heat as soon as mixture leaves sides of pan. Transfer to mixer bowl. Cool slightly. Add eggs, one at a time, beating on high speed after each addition.
Mix all ingredients well with mixer. Add nuts. Bake in 350 degree oven until done.