HumbleIntelligence/food-ner-1-Million huggingface dataset:
Measure rice and water, using Hitachi cooker measuring cup. For low fat diet, I precook meat and sausage a little to remove excess fat. Then put all ingredients in large bowl and mix well. Then pour in 8 to 10 cup Hitachi rice cooker. Start cooker. Let stand in cooker pot for 1 hour after bell rings before serving.
Add thyme to hot water. Cool. Add honey. Take a teaspoon every hour. It really works!
Put ground pork in kettle with salt, pepper, onion and garlic. Cover with water; cook about 4 to 5 hours slowly or until all water has gone. Remove from burner; add cloves and cinnamon. Beat it a little and pour in dish; stir it a few times while cooling. Good on both crackers or toast.
Coat all sides of meat with vinegar. Then repeat with flour. In a Dutch oven, heat the oil until hot. Brown the meat slowly on all sides. Sprinkle with salt and pepper. Add chopped onion (sauteed). Add water or desired liquid, thyme, Worcestershire sauce, onion soup mix and cream of mushroom soup; stir. Cover and bake in a 325° oven for 1 1/2 hours. Add desired vegetables; continue baking, covered, 45 minutes or until tender.
Combine peas, carrots, soup, water and milk in saucepan; bring to a boil. Lower heat and simmer 3 minutes. Spoon half of it into a 1 1/2-quart baking dish. Spoon rice over vegetables; mix. Layer chicken over rice. Sprinkle with salt. Top with rest of vegetable mixture. Sprinkle with cheese. Bake 20 minutes at 350°.
Heat oven to 375°. Grease a 10 x 1 1/2-inch pie plate. Mix Bisquick, water and refried beans. Spread in pie plate. Layer remaining ingredients on bean mixture. Bake for 30 minutes. Serve with sour cream.
In a greased skillet on medium heat, place 1 tortilla. Top with pepperoni cheese slices and sprinkle with mozzarella cheese then top with another tortilla. Brown on each side and serve.
Let dough rise at room temperature. Preheat oven to 350°. Grease a cookie sheet with oil. Roll out the dough. Layer pepperoni and cheese on top. Roll it up. Cut it in half. Bake for 20 minutes. Grip it to make sure it is done on both sides. Serve warm.
Mix milk, eggs, sugar and butter. Add vanilla, pecans and coconut. Crush vanilla wafers and mix with all ingredients real good. If too dry, add a little more milk. Butter a tube pan or Bundt pan. Pour mix into pan and cook 1 1/2 hours at 350°.
Heat pineapple and juice until it bubbles. Add Jell-O and chill until it thickens. Add cottage cheese and Cool Whip. Pour into pretty bowl or glass pan.
In large heavy saucepan, lightly saute green onions in the butter. Stir in flour, seasoned salt, nutmeg and cinnamon. Remove from heat. Add milk and chicken broth. Cook, stirring frequently. Add cheese, stir until melted. Blend in pumpkin. Simmer 5 minutes, let simmer 15 minutes. Serve hot.
Preheat oven to 450°.	Rinse fillets in cold water and pat dry. Mix cornmeal, bread crumbs, paprika, red pepper and salt. Dip fillets in milk, shaking off excess, then into cornmeal mixture, coating well. Place fish in single layer in greased baking pan	and drizzle with oil.	Bake 10 minutes or until fish is	golden	brown and pulls apart easily with two forks at thickest point. Serve with Pecan Sauce.
Beat egg whites with salt until foamy. Add raspberry jello and sugar gradually. Beat until stiff peaks form and sugar is dissolved. Mix in vinegar. Fold in chocolate bits. Drop teaspoonfuls of batter onto a cookie sheet covered with brown paper. Bake at 250° for 25 minutes. Turn oven off and leave cookies in for 20 minutes longer. These also are called raspberry meringue cookies. They are very special!
Mix first 6 ingredients in order. Pour in ungreased 9 x 13-inch pan. Sprinkle cake mix over top. Drizzle melted oleo over top and sprinkle with pecans. Bake at 350° for 1 or 1 1/2 hours or until knife tested. Top with whipped topping.
Mix all ingredients. Pour into a greased and floured loaf pan. Bake in a 350° oven for 1 hour or until done.
Mix peanut butter and confectioners sugar together until crumbly. Place on bottom of crust, saving 2 tablespoons to sprinkle on top.
Cream the butter and peanut butter. Sift powdered sugar into mixture until pretty stiff to roll into balls. Put balls on wax paper and put in refrigerator for a while. Later melt chocolate chips and 1/2 bar paraffin. Dip balls in 2/3 way so top shows peanut butter.
Combine sugar, flour and juice over medium heat until thin. Add pineapple chunks and cheese; stir well. Pour into greased (or use Pam) casserole. Top with crushed crackers. Drizzle butter and bake at 350° for 30 minutes. I usually double this recipe.
Mix all in long Pyrex baking dish. Beat eggs. Add sugar. Stir in 1 quart milk. Stir until well blended. Add vanilla. Break up bread in 1/4 pieces. Put into milk mixture and pour melted oleo over top and sprinkle cinnamon. Place dish in pan of water and bake at 350° for 1 hour.
Heat oven to 375°. Place cast iron popover pans into oven to heat. In a medium bowl, beat eggs until frothy. Beat in milk and butter. Add flour, basil and salt to egg mixture. Beat at low speed until smooth. Carefully remove hot popover pan from oven. Grease with vegetable shortening. Divide batter into popover cups. Bake 35 to 40 minutes or until puffed and firm on top. Serve immediately. Makes 8 popovers.
In a large roasting pan, toss together potatoes, olive oil, salt, pepper flakes and garlic. Roast in 350° oven, tossing occasionally, for 1 hour. Add parsley; toss and serve. Serves 6 to 8.
Sift flour, baking powder, soda, cinnamon and salt into a large bowl. Beat eggs and sugar together in medium-size bowl, with mixer, until fluffy. Stir in oil and applesauce. Mix well. Add dry ingredients; stir until moistened. Do not overbeat. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours.
Combine dry ingredients. Set aside in dish. Dip fish pieces (about 2 x 3-inch or 2-inch lengths) in 1/3 cup milk. Dredge into dry mixture. Place in lightly greased 13 x 9 x 2-inch pan. Drizzle with 3 tablespoons melted butter. Bake at 450° for 10 minutes or until fish flakes easily.
Combine 1/2 cup white flour with the rye flour, yeast, sugar and salt in a large mixer bowl fitted with paddle or dough hook. At low speed, stir in hot water and butter; beat until smooth, 1 minute. Add enough white flour, 1/2 cup at a time, to make a soft dough that begins to pull away from sides of bowl. Stir in raisins and walnuts just to blend. On lightly floured surface, knead dough until smooth and elastic, 8 to 10 minutes. Place in large lightly greased bowl, turning to grease top. Cover with kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours. Punch dough down. Grease cookie sheet. Divide dough into 16 equal pieces. Shape each into a ball and roll lightly in additional white flour. Arrange balls 1/2-inch apart in 4 rows on cookie sheet. Cover and let rise 1 hour. Preheat oven to 375°. Adjust oven rack to center position. Bake rolls 30 minutes or until tops are golden brown. Cool on wire rack. Makes 16 rolls.
Brown ground beef or chuck (drain off excess grease). Chop onion; brown with beef and salt and pepper to taste. Blend in barbecue sauce and let all of this simmer for about 15 minutes. Mix in pork and beans. Pour all of this into medium casserole dish. Take biscuits and cut in half. Place around the edges of the casserole dish. Sprinkle shredded Cheddar cheese on top. Put in a 375° oven only until cheese is melted good.
Mix all ingredients together at once. Grease and flour a tube or Bundt pan. Put 1/2 cup chopped pecans over the bottom of the pan and then pour in batter. Bake at 325° for 55 minutes. Remove from oven and leave in pan. Punch holes in the top of the cake with a toothpick and pour glaze over it at once.
Mash the cream cheese on bottom of a 9 x 12-inch baking dish. Spread chili over cream cheese and add green chilies over mixture, adding shredded cheese over entire mixture. Bake in a 300° oven for about 20 minutes or until bubbly. Serve hot with chips or Tostitos.
Beat cream cheese and sugar until smooth. Add Cool Whip, mixing on low speed until well blended. Remove plastic lining from graham cracker crust (save plastic to invert as a cover for cheesecake). Pour cream cheese mixture into crust. Chill for at least 2 hours. Top with fruit or pie filling, if desired.
Cream shortening and sugar together. Add egg and beat well. Add milk and vanilla. Add chopped pecans and dry ingredients and mix well. Shape in rolls and freeze. Slice thinly and bake on greased sheet at 425° for 10 minutes.
Peel and halve sweet potatoes lengthwise. Brown in butter in skillet. Arrange in casserole with butter; sprinkle brown sugar over yams. Pour honey, orange juice and rind over all. Bake, covered, at 450° for 45 minutes. Remove cover and bake 20 minutes more. Baste often.
Mix all ingredients together. Pour in dish. Place dish in pan of water. Bake in 350° oven for 1 hour.
Grease and flour pizza pan. Slice cookie dough and place in pan. Let set a few minutes and press evenly. Bake at 350° for 10 minutes. Soften cream cheese and mix with sugar and vanilla. Spread over crust while warm. Mix berries and glaze; spread over top and refrigerate.
Drain hominy. Add mushroom soup, flour, butter, chopped onions, crab meat, Lea & Perrins sauce, eggs and grated cheese. Salt and pepper to taste. Bake at 350° for 45 minutes. Do not overcook.
Beat until smooth. Use round frypan. Spray bottom. Swish small amount of batter in pan. Turn over with spatula.
Sift flour and salt together. Dissolve yeast in warm water, then add the oil. Mix and knead for 15 minutes. Let rise until double in bulk or about 2 hours. Roll out into shape.
Melt cheese. Cook sausage and drain. Mix drained sausage with Bisquick, then pour cheese over and stir well. Then make into balls. Bake at 365° for 15 minutes. Bakes about 70 balls. Freezes well.
Heat soup; add celery, mayonnaise, onion, almonds and chicken to soup. Pour into greased casserole. Cover with 1/4-inch stuffing. Bake at 350° for 30 minutes.
Warm milk. Add sugar, margarine and salt. Dissolve yeast in 1/2 cup warm water. Put 2 cups flour in bowl. Add yeast and milk mixture. Add beaten eggs and beat. Mix in remaining flour for a smooth, light dough. Let dough rise 2 1/2 to 3 hours. Form dough into desired shape. Place in baking pan. Let rise until double in size. Bake at 350° for 20 to 25 minutes until golden brown.
Boil potatoes until tender. Cool and skin. Combine potatoes, eggs and lemon juice. Blend until smooth. Add sugar, blend well. Add flour and blend. Melt margarine in large baking pan in oven. Pour melted margarine into potato mixture and blend. Pour into pan and bake at 400° for about one hour. Cool and slice.
Beat egg whites until fluffy; add cream of tartar. Beat until stiff. Blend in sugar. Fold in nuts and crackers. Pack mixture into greased pie pan. Bake at 325° for 25 minutes. Cool and top with Cool Whip and pineapple.
Melt butter or margarine with peanut butter. Remove from heat and add powdered sugar and Rice Krispies. Stir, then shape into balls; chill. Melt chocolate chips and paraffin in double boiler. Dip about 1/2 of each ball. May need toothpick to dip with.
Melt caramels in milk and add nuts. Drop by spoon fulls on wax paper. Dip in melted bark.
Combine cooked spaghetti, milk and eggs. Place in a 9 x 13-inch pan. Spread spaghetti sauce over spaghetti. (I add 1 can of tomato soup with sauce.) Add a layer of pepperoni next. Top with shredded cheese. Bake, uncovered, for 1/2 hour at 350°.
Preheat oven to 350°. Saute onions and green pepper in hot fat until yellow. Add ground beef and fry until mixture falls apart. Stir in remaining ingredients. Pour into greased 1-quart baking dish. Cover and bake for 1 hour, removing cover last 15 minutes. Serve hot. Makes 2 generous servings.
Combine first 6 ingredients in a large mixing bowl. Beat on low speed of an electric mixer until mixed well. Shape into a ball and roll in chopped pecans. Chill 2 hours.
Brown hamburger and onion; add the rest of the ingredients. Spread sour cream and Cheddar cheese on top; microwave. Serve warm with tortilla chips.
Slice cabbage, celery and onions diagonally. Put vegetables in a large saucepan and add oil and water. Cover and steam for 5 minutes.
Layer the bottom of a 9 x 13-inch pan with lettuce torn into bite size pieces. Next, add onion, then green pepper and peas. At this time, spread a light layer of mayonnaise over peas. Cover with shredded cheese, then bacon bits. Let stand in refrigerator at least 8 hours before serving.
Combine all ingredients; toss and season to taste. Add more yogurt if it is not moist enough. Serve chilled. Makes approximately 6 cups.
Remove cartilage from crab meat. In a medium saucepan, melt 1 tablespoon of the butter; mix in flour. Slowly add milk, stirring constantly to keep mixture smooth and free from lumps. Cook, stirring, over medium heat, until mixture comes to a boil and thickens. Mix in onion, Worcestershire sauce and bread cubes. Let cool. Fold in mayonnaise, lemon juice, salt and pepper.
Remove tops of peppers, seeds and membranes (pepper tops may be diced without seeds, stem and membranes and added to meat). *Parboil pepper cups in boiling salted water about 5 minutes. Drain. Brown meat and onion (in oil if desired); add tomatoes, rice and Worcestershire. Salt and pepper to taste. Cover and simmer until rice is almost tender (about 5 minutes). Add cheese. Stuff peppers; stand upright in 10 x 6 x 1 1/2-inch dish. Bake, uncovered, at 350° for 25 minutes or until hot. Sprinkle with more cheese. Serves 6.
Mix together apples, flour, cinnamon, sugar, nuts, orange peel and lemon juice. Place in pie shell, using top crust in a lattice effect. Bake at 350° for 45 minutes. When baked, brush with egg white, then top with confectioners sugar glaze.
Peel and devein shrimp; set aside. Combine mayonnaise and next 3 ingredients in a bowl; stir well with a wire whisk and set aside. Coat a wok or large nonstick skillet with cooking spray; add oil and place over medium-high heat until hot. Add ginger root and garlic; stir-fry 1 minute. Add shrimp and asparagus; stir-fry 3 minutes or until shrimp is done. Add mayonnaise mixture and pasta; cook until thoroughly heated. Sprinkle with lemon pepper. Yield: 2 servings (serving size: 1 1/2 cups). Calories 403. Fat grams 8.2.
Heat milk to scalding stage. Put margarine and sugar in bowl; add milk and stir until melted. Cool and add yeast. Stir until yeast is dissolved. Sift dry ingredients and add 1/2 cup milk mixture to form batter. Add egg and remaining mixture. Cover and set aside for 1 hour. Knead gently. Roll out on floured board 1/4-inch thick. Cut in diamond shapes. Deep fry at 385° and sprinkle with confectioners sugar.
Measure all ingredients. Follow each step carefully. Test lukewarm water. Dissolve sugar, salt and yeast in the quart of warm water. Pour liquid into the 12 cups flour. Stir until it is all mixed well. Add shortening; stir in the dough and then knead until it is smooth and elastic to the touch. Place dough in a bowl and let rise. Knead again and let rise again. Roll into four loaves. Bake at 425° for 45 minutes to an hour.
Cook spaghetti (broken small) according to directions. Drain; rinse with cold water. Toss with all other ingredients. Store overnight in refrigerator in airtight container.
Mix together all ingredients, except the carrots, and toss until well coated. On a sprayed sheet pan, lay out the carrots and roast in a 350° oven. Roast until tender, about 20 minutes.
Place all ingredients except nuts, in a large microwave-safe bowl. Microwave at Medium (50%) until chocolate chips are melted (3 to 5 minutes), stirring once or twice during cooking. Stir in the nuts.
Cream the butter and powdered sugar; add water, vanilla, salt and flour. Mix well. Stir in dates and nuts. Roll in 1-inch balls. Place 2 1/2 inches apart on ungreased cookie sheet. Bake in slow oven (300°) for 20 minutes. While warm, roll cookies in powdered sugar. Makes 2 1/2 dozen.
Cook the rice according to package directions. Cook broccoli until tender. Drain and set aside.
Pour can of salmon into lightly greased baking dish. Add tomatoes (drained), eggs and soda crackers (crushed). Add black pepper. Stir with a fork. Bake at 350° for 15 minutes. Reduce heat to 300° and cook 45 minutes to one hour.
Mix well and form into small balls. Flatten with a fork. Place 1/2 pecan on each. Bake in moderate (350°) oven for 10 to 12 minutes.
Cream the butter and sugar. Add eggs, one at a time. Put 1 teaspoon soda into 1 cup buttermilk and add to the other ingredients. Add flour, jam, raisins and nuts. Bake at 350° until done.
Cook squash and onion until tender. Drain well. Add whipped eggs, salt, and pepper to squash and onions. Pour mixture into greased baking dish; dot with butter. Top with cornflake crumbs and cheese. Bake at 350 degrees for 15 minutes.
Saute squash, onion and garlic in margarine for approximately 10 minutes; add spices and mix well. In a large bowl, beat eggs. Add 1 1/2 cups of cheese, then add squash mixture. Pour into a 9-inch pie plate that has been lightly sprayed with cooking spray and bake 20 to 25 minutes at 375°. About 10 minutes before it is done, sprinkle remaining 1/2 cup cheese over the top of the pie. Let it sit for about 5 minutes before cutting.
Cream butter and shortening. Gradually add sugar, beating well. Add egg yolks, one at a time; beat well. Sift flour, baking powder, soda and salt. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Beat egg whites until stiff; gently fold into batter.
Cook and drain macaroni. Fry sausage and onion; drain off grease. Blend in flour. Add tomatoes; stir until thick. Add sausage and cooked macaroni. Simmer for a few minutes. Serves 4.
Combine milk and caramels in top of double boiler. Cook over hot water until caramels are melted. Serve warm or cold. Makes 1 1/4 cups.
Dissolve jello with 2 cups water. Soften cream cheese and whip with jello. Add other ingredients and pour into mold. Makes a large salad and is very good.
Mix pudding according to directions on package. Crumble cake up in bottom of 9 x 13-inch pan. Mix pudding, Cool Whip and sour cream together. Mix glaze and strawberries together. Cover cake with pudding mixture. Top with strawberry mixture. Refrigerate.
Cook green beans in boiling salted water for 3 minutes; drain and cool with cold water. Blot dry. Heat oil in frying pan. Add green beans and red pepper. Stir-fry until crisp-tender, about 2 minutes. Remove from heat and stir in soy sauce and lemon juice.
Measure and mix well all ingredients, except powdered sugar. Hand knead until it forms a soft, well blended ball. Pinch off small bits of dough. Roll in hand to make balls 1/2-inch in diameter. Place on cookie sheet and bake at 350° until golden brown or about 20 to 25 minutes. Remove and coat immediately with powdered sugar. When cool, coat again with powdered sugar. Store in sealed container. Makes 2 dozen.
In bowl, mix dry ingredients thoroughly. Add oil and mix; add food coloring to water. Add colored water and knead until smooth. If dough is too dry, add a few drops water and knead. If dough is too soft, add small amounts of flour and knead. Let dough cool before using. Store in sealed container to keep soft. Do not mix other brands of modeling compounds.
Mix above ingredients. Pour stirred ingredients into unbaked pie shell. Cook about an hour at 350 degrees.
Put this on bottom of well-greased pan. Put chicken pieces on top of mixture. Sprinkle top of chicken with 1/2 package dry onion soup mix. Cover with foil and bake at 350° for 2 hours plus 15 minutes without uncovering.
Mix ingredients well for 1 minute and pour into graham cracker crust. Chill 3 hours.
Mix ingredients. Toss and pour Italian dressing over salad. Let stand at room temperature before serving.
Mix cucumbers and onions in a bowl with a lid. Cover with salt. Shake to allow salt to coat the vegetables. Refrigerate at least 1 hour. Rinse the salt off under running water. Add approximately 2 tablespoons apple cider vinegar and 1 cup water. Mix thoroughly. Add more or less vinegar to taste. Serve chilled.
Mix jello with hot water; let set. Beat, then add rest of ingredients. Let set.
Cut dough into 1/2-inch pieces. Arrange half of pieces in a greased 9-inch square baking pan. Combine next 5 ingredients; mix well. Spoon over dough. Top with remaining dough pieces. Brush dough with melted butter. Cover; let rise in a warm place, free from drafts, 1 hour or until dough has doubled in bulk. Bake at 350° for 25 minutes or until brown. Serve immediately as coffee cake or dessert.
*A medium to heavy sprinkle of seasoned pepper, garlic pepper, Mrs. Dash, or whatever seasoning (herbs/spices) you wish to use.
In large bowl, combine cake mix, pie filling, eggs and vanilla. Stir with spoon; mix well. Pour into 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Top with chocolate frosting.
Preheat oven to 400°. Sift together the flour, baking powder, salt and nutmeg. In a large bowl, beat eggs. Stir in oil and vanilla. Blend in sugar. Stir flour mixture into egg mixture. Drop by teaspoons 2 inches apart on an ungreased cookie or baking sheet. Flatten each cookie with oiled glass dipped in sugar. Bake 8 to 10 minutes until a delicate brown. Remove immediately from baking sheet. Makes 60 cookies.
Grease and flour 1 large loaf pan. Set oven at 300°. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. When creamy, fold in flour and salt. Spoon into pan and bake about 1 1/2 hours. Wrap tightly when completely cooled. Pound cake improves if stored a day or two.
Place lettuce leaves on a dish, arranging pear halves on top. Put a dab of mayonnaise on each pear. Sprinkle cheese on pears. Place a cherry on top. Chill and serve.
Combine first 7 ingredients; shape into 24 meatballs. Brown meatballs in oil in a 4-quart Dutch oven. Remove as they brown. Combine soup and broth in a Dutch oven. Add meatballs and vegetables. Bring to a boil. Cover and simmer for 30 minutes or until vegetables are tender. Add parsley.
Combine sugar, cornstarch and boiling water. Cook until clear. Add egg yolks and cook until thick. Add juice of lemons, grated rind and butter. Set aside 1 cup of filling, covered with wax paper. Pour rest of filling into baked crust and chill.
Combine all meats and seasoning; bring to a boil for 20 minutes. In large pot, bring spaghetti to a boil; drain. Mix all together in large pot. Bring to a boil for 15 minutes. Serve. Makes four Ponderosa servings.
Combine potatoes, sugar, coconut and almond. Drop onto waxed paper and refrigerate until firm. Melt chips and paraffin. Dip coconut mixture in chocolate mixture. Refrigerate until firm.
Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble. Drain. Stir in chili sauce, chili and soup. Spoon into a 1 3/4-quart baking dish; bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Serve hot with tortilla chips.
Preheat oven to 350°. In large bowl, blend together butter and brown sugar. Beat in eggs. Stir in flour, baking powder, baking soda and salt. Add spices. Stir in sour cream, then add walnuts, raisins and dates. Stir well.
Mix all ingredients and pour into a cooked crust that has been cooled. Beat 3 egg whites with 5 tablespoons sugar and cream of tartar to make meringue. Bake in 350° oven until lightly brown.
Fry bacon until crisp in a 6-quart saucepan. Remove bacon and all but 2 tablespoons of fat. Save both bacon and extra fat. Add ground beef, breaking it up with a spoon. Cook, covered, until brown, stirring occasionally. Stir in onion, green pepper and garlic. Cook for 10 minutes. Add additional bacon fat, if needed. Mash plum tomatoes with a spoon. Stir the tomatoes and tomato paste, bacon, 1 cup of wine, 4 teaspoons each of oregano and basil and all of the remaining ingredients into the sauce. Bring to a boil and simmer, uncovered, for 3 hours, stirring occasionally. Taste after an hour of cooking and adjust seasoning. Herbs vary and so do personal tastes.
Saute pepper, onion and celery. Add crawfish tails, mushroom soup and paprika. Cook for 20 minutes. Add Creole seasoning and onion tops. Simmer for 10 minutes. Serve on white rice.