HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine well the sweet rice flour and the salt in a large bowl. Pour the water onto the salted sweet rice flour. Knead that until the dough turns smooth. Make 1/2 inch small balls. Fill 1/2 of the large Dutch pan with water and boil. Put the rice balls into the boiling water. (Be sure to make just one layer of balls, if not, then may stick to each other.) After the rice balls start to float, keep boiling for 5 minutes. Bring the balls out of the boiling water and transfer them into the cold water for a minute or two. Remove balls out of cold water. Roll them on cake crumbs and coconut.
Cook and crumble 1-pound bulk sausage and drain well; set aside for later. Beat eggs well in a large bowl and add all ingredients. Pour	into greased glass 9 x 13-inch dish. Refrigerate at least 12 hours before cooking. Bake at 350° for 35 minutes.
Peel and cut zucchini lengthwise in quarters. Remove seeds; slice crosswise. Cook zucchini until tender-crisp and drain. In separate bowl mix zucchini, lemon juice and salt; set aside. In another dish combine the cinnamon, cream of tartar and nutmeg; mix and add to the zucchini mixture. Blend well all ingredients. Pour into pie crust and dot with butter. Add the top crust and bake at 375° for 30 minutes or until golden brown.
Combine first 5 ingredients; stir well. Pour mixture into a large freezer container or into 2 (13 x 9 x 2-inch) dishes; cover and freeze until firm. Partially thaw mixture; break into chunks and transfer to a punch bowl. Gently stir in ginger ale just before serving. Garnish. Yields 2 1/4 gallons.
Heat milk, sugar and flour in saucepan over low heat until thick, but not quite boiling. Cut margarine into chunks and place in	bottom	of pie shell. Pour hot mixture over margarine and sprinkle with nutmeg and cinnamon. Bake at 375° until knife inserted in middle comes out clean. Serves 6.
Combine sugar, oleo and pecans in saucepan. Cook and stir until sugar melts and mixture bubbles vigorously. Spread mixture in bottom of pie shell. Prepare pudding by mixing with milk according to directions. Pour over nut layer in pie shell. Allow to cool. Whip cream with vanilla and 3 tablespoons sugar. Spread over top of cooled pie and refrigerate.
Brown the rice in a little butter, then put 2 cans tomato juice until rice is cooked. Simmer over low heat while you cook the hamburg and onions. After cooked, add the tomatoes and pepper. Put the rice on a plate, then add the hamburg mix. Eat with tortillas.
Mix all ingredients well. Make patties. Make oil hot in pan. Fry patties until brown.
Grind onions and peppers in food processor. Pour this over 1 pint vinegar and 1 pint of boiling water and let stand for 1/2 hour. Drain mixture or squeeze out until dry. Put this mixture into a kettle of 1 quart vinegar and 1 pint of sugar; let come to a boil. Stir mixture well and put into pint jars and seal. (The mixture will be hot.) This is good with pinto beans!
Preheat oven to 350°. Grease cookie sheets. Cream together the butter, peanut butter, sugar and brown sugar. Stir in egg. Add dry ingredients. Stir well. Chill. Shape into walnut size balls. Place on greased cookie sheet. Using fork dipped in flour, flatten balls in a crisscross manner. Bake 10 to 12 minutes or until done.
Spread vanilla ice cream on pie crust. Spread the coffee on top. Freeze until hard (about 2 hours). Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until soft and glossy. Spread meringue over ice cream to edges of pastry. Broil 30 seconds to 1 minute until meringue is browned. Drizzle chocolate sauce over each.
Mix well oil, sugar and eggs. Add the remaining ingredients. Stir with spoon. Bake at 350° for 60 minutes or until brown.
Mix sugar, milk, oleo and cocoa. Cook 1 1/2 minutes at rolling boil. Cut off heat and mix vanilla, peanut butter and oatmeal. Blend well. Drop by spoon on waxed paper. Cool. Yields about 24 cookies.
Bring water and salt to a boil in a large Dutch oven; stir in macaroni. Return to a rapid boil and cook 8 to 10 minutes or until tender; drain. Rinse with cold water; drain.
Brown beef with onions, peppers and pepperoni. Add sauce; simmer for 20 minutes. Cook spaghetti according to directions. Layer noodles on bottom of a low, flat baking dish. Pour beef mixture on top. Then layer white cheeses next. Bake at 350° for 6 minutes. Sprinkle with Parmesan and serve.
Cut bacon into bite sized pieces and put in heavy frying pan to cook. Stir to keep from cooking or burning. Pour off fat. Remove bacon and set aside. Put potatoes in same pan. Use enough hot water to cook potatoes. Add salt and pepper to taste. Add more water if needed. When potatoes are cooked, add the bacon, corn and milk. Heat almost to boiling. Serve. If there are leftovers, they are good reheated. Serve with crackers or bread and tossed green salad.
Preheat oven to 400°. Grease a 1 1/2-quart casserole. Cook sweet potatoes in boiling, salted water until done. Peel and mash.
Bring to a boil and cook for 45 minutes. Can put in jars and seal while hot!
Slap steak on a large piece uv foil in a shallow pan...scrub steak wid lemun so steak will absorb rind flavor...spread both sides wid mustard, then gently fold foil around meat 'n brown on both sides under broiler...Take meat out 'n sprinkle wid salt 'n pepper 'n pore the juice uv a lemun over it...dab Worcestershire, sugah 'n Tabasco next...add the onions which you hav browned in buttah. Now fold the foil over the meat 'n seal wid a double fold...bake in a 300° oven for 3 hours. Flop it on a platter 'n serve quick like.
Melt caramels, butter and sweetened condensed milk in double boiler. Leave over hot water as caramels thicken quickly. Dip marshmallows into melted caramel mixture. Roll in Rice Krispies, coconut or chopped walnuts.
Dissolve Jell-O in boiling water. In separate bowl, slowly stir cold water and lemon juice into mayonnaise and sour cream. Combine mixtures. Chill about 2 to 3 hours or until thick. Stir in apples, celery and walnuts. Line 4-cup mold with mayo. Turn Jell-O mixture into mold. Cover tightly. Chill overnight.
Crumble sausage into	a skillet and cook until done. Place sausage into the pie shells, then add all the remaining ingredients into a large bowl and mix well. Pour this mixture over the sausage in pie shells.	Bake in oven at 325° until golden brown (meats may vary).
Mix all ingredients in bowl, except eggs. Slightly beat eggs and stir into mixing bowl with first ingredients. Pour into 9 x 2-inch dish. Bake at 325° for 30 minutes. Excellent served with baked ham and fresh baked biscuits.
Whip cream cheese at low speed until soft and fluffy. Beat in confectioners sugar and milk. Add peanut butter. Fold in Cool Whip.
In a skillet, saute green pepper, onion and garlic in oil until crisp-tender; remove with a slotted spoon and set aside. Combine stuffing and cheese; spoon onto the center of steaks. Roll up and tuck in ends; secure with toothpicks.
Flour cubed steak and brown in frying pan. Cut potatoes and carrots; place in casserole dish. Salt and pepper carrots and potatoes to taste.
Season meat with garlic salt, pepper, salt and lemon pepper. Layer meat in baking dish. Slice onion and lay over meat. Layer green beans. Layer with soup. Cover top with Tater Tots. Bake 1 hour at 350° (until Tater Tots are cooked and brown).
Mix first 4 ingredients and press lightly in greased 10 x 13-inch baking pan. Mix confectioners sugar, cream cheese and eggs. Pour over cake (do not mix). Bake at 350° for 45 to 50 minutes.
Brush chicken breasts with butter and sprinkle with salt and pepper. Wrap in heavy foil and seal edges. Place in shallow pan and bake in a 350° oven for 1 hour. Cool, bone and skin. Cut into bite size pieces. There should be 2 quarts.
Cook chicken until done and break into bite size pieces. Combine salsa and soups and mix in chicken. Cut or tear tortillas into bite-size pieces. Grease 3-quart casserole. Layer 1/2 of tortillas, half of soup mixture, 1/2 cheese and layer again. Bake at 350° for 30 to 45 minutes. Serves 4.
Mix cake mix, eggs, oil, lemon flavoring and jello in a bowl. Mix until smooth. Pour in a 9 x 12-inch cake pan and bake as directed on cake box. Mix lemonade mix and sugar. When cake is done, punch holes in top and pour lemonade mixture in holes. Let cool and serve.
Add soda to dates and pour boiling water over; let cool. Cream butter and sugar. Add egg and vanilla. Add to date mixture. Add flour, salt and nuts. Grease loaf pan. Bake 1 hour at 350°.
Mix these ingredients well and press in bottom of a 13 x 9 x 2-inch pan. Bake 15 to 25 minutes at 375°.
Add yeast and sugar to cooled milk. Add enough flour to make a thin batter; let rise until light. Cream sugar, shortening and salt. Beat eggs well. Add creamed mixture and well beaten eggs to the sponge. Add flour enough to make stiff dough. Let rise in warm place until doubled. Roll dough 1/4-inch thick. Brush with melted butter and sugar-cinnamon mixture. Roll like jelly roll and cut 1/4-inch to 1/2-inch slices. Place cut side up on cookie sheet and let rise until double. Always cover dough while rising. Bake at 375° for 20 minutes. Frost.
Combine bananas, eggs, sugar and butter until well blended. Stir in blueberries and vanilla. Combine flour, baking powder, cinnamon and salt. Pour liquid mixture into dry mixture; mix until just blended. Pour into 12 greased muffin tins. Bake at 350° for 25 to 30 minutes.
Mix yeast and water in a small bowl and set aside. Mix flour and sugar. Cut in Crisco until mealy. Mix flour, yeast and milk together. Store in an airtight container. When ready to use, roll out as much as you want on a floured surface. Cut and place in a greased pan. Let rise in a warm place for 1 hour before baking. Bake at 425° for 20 to 25 minutes.
Mix flour and brown sugar; work in butter. Place on floured board and pat to 1/2-inch thickness. Do not roll. Cut into desired shapes, squares or circles. Bake in a 325° oven on a cookie sheet for 20 to 25 minutes.
Heat oven to 350°. Beat margarine and sugar until creamy. Add eggs and vanilla. Beat well.
Mix first 4 ingredients. Add pudding, mixed with water. Beat 2 to 3 minutes. Bake at 350° in tube pan for 1 hour. Cool.
Clean out peppers; wash and set aside. Mix, in bowl, ground beef, rice, onions, salt, pepper and 1/2 can of tomato soup. Roll into balls and stuff into peppers. Pour remaining soup with added water to soup over peppers. Bake for 45 minutes at 350°.
Heat oven to 350°. Mix flour, margarine and 1/4 cup powdered sugar thoroughly. Press evenly in ungreased square pan (8 x 8 x 2-inch). Bake 20 minutes. Beat remaining ingredients except powdered sugar until light and fluffy. Pour over hot crust; bake 25 minutes longer. Cool. Sprinkle with powdered sugar.
Brown hamburger meat and onions. Drain. Mix all ingredients and bake at 350° for 25 to 30 minutes.
Cook bacon in large saucepan over medium heat until crisp. Add onion and carrots. Cook and stir 3 minutes. Add flour; cook and stir until smooth. Stir in broth. Bring to a boil, stirring constantly. Add hash browns; reduce heat to medium-low. Simmer 6 to 8 minutes or until potatoes are tender, stirring occasionally. Stir in milk; cook 2 to 3 minutes or until thoroughly heated. (Do Not Boil.)
In medium saucepan, melt butter and chocolate. Remove from heat. Stir in sugar. Blend with fork the eggs, one at a time. Add vanilla. Stir in flour, nuts and raisins. Spread into greased 9 x 13-inch pan. Bake at 350° for exactly 30 minutes (do not overbake). Cut into squares.
Mix all ingredients together in a large container (an old cooler works great). Place roasts, steaks, etc., in cooler and marinate for 12 to 24 hours, prior to cooking.
Combine sugar, salt, dry mustard and poppy seed; mix well. Add onion and vinegar. As you are mixing these ingredients, begin adding oil in a slow trickle. Stir constantly while you are adding oil. Dressing may be kept in refrigerator for a week or more.
Mix all ingredients well. Pour batter into hot skillet. Will make 8 to 10 medium-size pancakes.
Pour crushed drained pineapple into paper towels and blot. Make sure to drain pineapple well. Mix all ingredients together and form into ball. Roll in pecans until cheese ball is covered well. Refrigerate for a few hours before serving.
Combine all ingredients, mixing well. Pour into prepared Bundt pan. Bake 1 hour at 350°, or until done.
Mix wine vinegar, soy and sugar. Coat chicken with cornstarch. Stir-fry for 5 to 7 minutes and remove. Stir-fry onion, garlic, red pepper and ginger for 1 minute. Add wine vinegar mixture, chicken and peanuts and stir. Serve over rice.
Mix cheese, mayo, lemon juice, salt, ginger, pepper and pepper sauce. Stir in chicken, eggs and green pepper. Shape into log, 8 x 12 inches. Wrap in plastic wrap; refrigerate about 4 hours. Top with toasted sesame seed. Serve with crackers and/or bread rounds. Serves 10 to 12.
Heat all ingredients, except chicken, to boiling. Reduce heat; cover and simmer 30 minutes. Strain. Stir in chicken and heat through.
In small chafing dish or fondue pot over low heat, heat undiluted soup, wine, chives and Worcestershire until hot and bubbly, stirring occasionally. Cut bread into 1 1/2-inch chunks. To serve, let guests spear bread with fondue forks and dip into hot mixture. Makes 3 cups.
Heat and stir sugar, syrup and water in 3-quart heavy pan until sugar dissolves. When syrup boils, put in butter. Add peanuts. Cook until cracking stage. Remove from heat and add baking soda. Pour on an ungreased cookie sheet.
Mesquite Flour: Gather mature beans, thoroughly dry them in a low oven (140° to 150°). Grind in a blender the whole bean! Sift flour to remove unground parts. Store in a tight container and refrigerate if possible because it is very appealing to insects.
Heat oven to 350°. Grease 9-inch pie plate. Mix all ingredients, except whipped cream, on high speed for 1 minute. Pour into pie plate. Bake for 30 minutes. Top with whipped cream, if desired.
Beat eggs and milk together and cook over low heat with 1/2 cup margarine until soft and still quite moist.
Combine all ingredients and heat until steaming and spicy. Serve very hot. Serves 12.
Cream sugar and margarine. Add eggs and bananas. Beat good. Add salt, baking soda, flour, vanilla and nuts. Mix well. Put into greased loaf pan or you can use 2 small pans. Bake 350 degrees for 45 minutes.
Brown steaks in oil in skillet. Place in baking dish. Season with salt and pepper. Arrange veggies over steaks. Combine catsup and steak sauce. Pour over vegetables. Bake at 350° for 1 1/2 to 2 hours.
Cream butter; add sugar, egg and honey. Mix flour with dry ingredients. Add slowly to mixture. Drop by 1/2 teaspoonfuls onto buttered and floured cookie sheet. Bake at 350° for approximately 8 minutes or until lightly brown.
Mix all ingredients together. Pour into a greased and floured bread pan. Bake 1 hour at 350°.
Mix everything together for a few minutes, or until thoroughly mixed. Store in airtight container in a dry place.
Scald milk. Put bread cubes in large bowl. Pour milk over bread cubes. Cool. Add butter, sugar, eggs, salt, raisins and cinnamon; mix well. Pour into a greased 1 1/2-quart casserole dish. Put casserole in a pan of hot water (1-inch deep). Bake in a 350° oven for 1 hour, or until knife inserted into pudding comes out clean. Serve warm with Whiskey Sauce.
Pour milk into large mixing bowl. Add pie filling. Mix instant coffee. Beat with a wire whisk for 1 minute; let stand for 5 minutes. Fold in whipped topping. Spoon into crust. Freeze until firm, for about 2 hours. Top with fudge sauce and serve.
Put green beans in the bottom of a baking dish. Sprinkle with garlic salt. Mix soup and sour cream and pour over beans. Slice cheese and place on top. Cover with crushed cracker crumbs. Bake at 375° for 30 minutes.
Mix all together, place in baking dish. Top with 1/2 cube melted butter and 1 cup fresh bread crumbs. Bake at 350° for 30 minutes.
Brown ground beef. Add refried beans. Mix together onion, tomato, lettuce, cheese and avocado. Mix with meat mixture. Add French dressing. Add taco sauce. Just before serving, add Doritos.
Marinate vegetables and onion in mayonnaise, sugar, Parmesan and basil overnight. Before serving, add bacon, lettuce and croutons. This is a very large salad.
Boil peas in salted water until tender. Add peas and 1 cup of pea liquid to rice, bacon with grease and onion. Put in rice steamer or double boiler and cook 1 hour or until rice is thoroughly done. Serves 8.
All in one bowl, blend ingredients 2 minutes. Pour into 1 large Bundt pan or 2 small pans and bake at 350° for 50 minutes. Cool in pan 15 minutes, invert on rack. Make orange or lemon glaze with sifted powdered sugar and either lemon or orange juice. Poke holes in cake with toothpick and pour glaze over, dripping down the sides of the cake.
Stir and cook over high heat until forms a soft ball. Set pan in cold water to reduce to about 110°. Add butter and vanilla and beat and pour into buttered pan.
Melt butter; stir in flour, salt and chives. Add cream. Cook until bubbly, about 3 minutes. Spoon cooked onions into a dish. Pour sauce over onions. Sprinkle with parsley. Ready to serve.
Heat heavy medium skillet (preferably cast-iron) over medium-high heat. Add all ingredients, except paprika, and stir until aromatic and beginning to darken, about 3 minutes. Grind finely in spice grinder or in mortar and pestle. Blend in paprika.
Grease and flour a Bundt pan. Put nuts in bottom and up sides of pan. Mix cake mix and instant pudding. Add water, extract, oil and eggs. Mix for 2 minutes. Bake for 1 hour at 350°. Leave in pan; have glaze ready.
Mix all ingredients together. Put in greased muffin pan and bake at 400° for about 20 minutes.
Cook vegetables and drain. Combine cream-style corn, drained whole corn, cheese and soup. Fold in cooked vegetables and mushrooms. Put mixture in 13 x 9 x 2 baking dish. Toss bread crumbs with melted butter; sprinkle top of casserole. Bake, uncovered, at 375° for 30 to 35 minutes. Let it stand 10 minutes before serving. Makes 10 to 12 servings.
Boil chicken breasts. Save broth, adding 1 tablespoon margarine to broth. Dice chicken into small pieces; put in pie shell.
Melt butter in skillet. Saute onion until transparent. Remove from heat. Stir in flour, salt, curry powder and pepper. Drain mushrooms; reserve liquid. Add water to make 1/2 cup liquid. Gradually stir into flour mixture in skillet. Blend in evaporated milk until smooth. Add mushrooms. Cook and stir over medium heat until sauce begins to thicken. Arrange chicken and broccoli. Use 13 x 9-inch baking dish. Pour sauce over; top with cheese. Bake at 375° for 20 minutes.
Mix all ingredients in a 9 x 12-inch pan and freeze. Serve frozen or thawed.
Mix tomatoes, red peppers and green peppers with salt. Put in colander and let drain overnight. Boil and also let stand overnight 1 quart vinegar and 1 small box (2 ounces) mustard seed.
Mix flour with Crisco. Add other ingredients. Store in refrigerator overnight. Fill muffin cups 1/2 full. Bake at 425° for 10 or 12 minutes.
Mix sugar-free drink mix with water as directed on package. Mix well and bring to boil. Cool. Add unflavored gelatin and mix until dissolved. Pour into mold and chill in refrigerator until firm. Makes 4 servings. One serving equals negligible calories and free exchange.
Roll one package of rolls into square; place in a 9-inch pie plate. Fill with meat; slice cheese on top. Roll out second package of rolls and make top crust. Cut slits; brush with milk. Bake at 350° for 40 minutes. Cover last 20 minutes, if too brown.
Prepare a 9 x 13-inch pan. Mix cake mix according to directions on the box. Add the instant pudding to the cake batter. Pour into pan. Arrange peaches on top of batter. Mix together cream cheese, sugar and juice. Pour over peaches. Bake at 350° for 50 to 60 minutes or until done.
Grease 9 x 13-inch pan. Mix all ingredients. Spread in the pan and bake at 350° for 30 to 40 minutes, until brown.
Combine powdered bouillon, butter, garlic, and parmesan cheese. Add cubed bread and toss gently. Place on cookie sheet and bake at 400 degrees for 10 minutes or until brown. Serve with salad or soup.
Put pineapple juice, sherbet, and ice cream in a large mixing bowl; blend thoroughly with electric mixer at low speed. When ready to serve, add ginger ale.
Cream together butter, sugar and eggs. Add salt. Stir in flour and mix until well blended. Add chocolate syrup, vanilla and chopped nuts. Turn into well-greased and floured 9-inch pan. Smooth top. Bake at 350° for about 35 minutes or until done. Cool in pan, but loosen edges. Cut into squares.
Break apart potatoes; spread in a 2 1/2-quart casserole; mix onions, garlic salt, soup and sour cream; spread on top of potatoes. Sprinkle on cheese; top with cornflake crumbs. Drizzle butter over top. Bake in oven at 350° for 30 minutes.
Combine eggs, oil, vanilla and sugar, then add remaining ingredients. Pour into 2 greased loaf pans. Bake at 325° for 1 hour or until center is done.
Mix and roll in marble size balls. Put 3 balls in each cup of a muffin tin. Bake at 350° for 15 to 20 minutes.
Beat egg yolks and sugar until thick and lemon colored. Sift flour and baking powder. Add slowly with chopped nuts to egg mixture. Add vanilla; beat egg whites until stiff. Fold into first mixture. Bake in two well-greased 9-inch round pans at 350° for 10 to 15 minutes.	Cool and remove. Ice with Custard Frosting.
Spread refried beans on a large dinner plate. Cover with sour cream, spoon on picante sauce, then layer chopped tomato, lettuce, onions, cheese.
Season roast and dredge in flour. Put oil in Dutch oven. Brown the roast to desired color. Pour off excess oil. Add 2 cups water. Cook under a lid until almost done. Peel and quarter up potatoes into roast. Chop onion into roast. Scrape carrots and cut into about 1-inch chunks. Put a lid on Dutch oven and cook until vegetables are done. Serve over rice with hot rolls or biscuits.
Mix the oats, flour and brown sugar. Add melted butter and mix well. Line bottom of an 8-inch square pan with oatmeal mixture, reserving 3/4 cup for topping. Combine remaining ingredients in saucepan and simmer about 5 minutes. Remove from heat and pour into crust. Sprinkle with remaining crumbs and bake at 350° for 35 minutes. Serve topped with whipped cream or ice cream. Yields 8 to 10 servings.
In large soup pot, combine chuck and onions. Cook until chuck is no longer pink and the onion is tender. Add chili powder and stir. Add pork and beans, pizza sauce, and water. Bring to a boil and then reduce heat to medium low. Cook for about 10 to 15 minutes, adding water, if needed.
Mix powdered sugar, cracker crumbs, peanut butter, and margarine until blended. Scrape into ungreased 13x9 pan and press into an even layer. Spread melted chocolate over top. Refrigerate at least 2 hours. Tastes just like Reeses Cups!
Drain artichoke hearts and cut into small pieces. Add mayonnaise and 3/4 cup of the Parmesan cheese. Mix thoroughly. Spread into a small shallow pan. Sprinkle the remaining 1/4 cup Parmesan cheese on top. Bake 1/2 hour, uncovered, at 350° or until hot. Serve warm with Triscuits.
Cover beans with cold water and soak overnight, or cover them with boiling water and let stand for 2 hours. Drain.
Dice and fry bacon. Drain and set aside. Dice onions and brown lightly in margarine (bacon grease may be used instead of margarine which gives a delicious flavor and keeps noodles moist). Add sauerkraut to onions. Cover and simmer 1 hour. Cook noodles. Combine noodles, sauerkraut, onions, soup, bacon and mushrooms. Mix thoroughly. Freezes well. Serves 6 to 8.
Mix in a heavy 2-quart buttered saucepan, sugar, butter, milk, marshmallows and salt. Cook over medium heat (stir constantly) until it comes to a full boil. Continue cooking and stirring for 5 minutes. Take off heat. Stir in chocolate chips, nuts and vanilla. Spread in a buttered 8-inch square pan.
Cook macaroni and drain. Beat together milk, 1 teaspoon Parmesan cheese and salt. Blend into macaroni and spread into greased 9 x 13-inch pan. Add bits of raw hamburger. Sprinkle green pepper, onions and mushrooms. Top with Mozzarella cheese. Bake at 350° for 20 minutes. Let stand 5 to 10 minutes before cutting. Serves 6.