HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine onion flakes and minced garlic with 2 tablespoons water; let stand 10 minutes to soften. Set aside. Mix beef with 1/2 teaspoon marjoram. Shape into 1/2-inch balls. Heat oil in saucepan. Add meatballs, a few at a time. Brown on all sides. Remove meatballs and set aside. Add reserved onion and garlic to oil. Saute 2 minutes. Add 2 1/2 cups water, vinegar, cloves, thyme, black pepper and remaining marjoram. Bring to a boil, stirring to scrape drippings from bottom of pan. Return meatballs to pan. Add potato; reduce heat and simmer, covered, 10 minutes. Add cabbage and tomato. Return to a boil. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes. Sprinkle with parsley flakes and serve.
Beat first 5 ingredients together. Butter square casserole dish (8 x 8). In layers, put 5 slices of bread (crust), fresh spinach (cut small). Add oil, garlic powder and Cheddar. Continue for second layer. Pour wet ingredients over all. Let sit 3 hours in refrigerator. Bake at 350° for 1 hour or until brown, uncovered.
Cut up chicken in small pieces and place in 9 x 13-inch baking dish. Spread chicken soup on top, then spread celery soup on top. Combine stuffing mix with just enough broth to make it moist. Put on top. Bake at 350° for 20 to 25 minutes.
Cream sugars and shortening until light and fluffy. Add eggs, one at a time, beating after each addition. Mix dry ingredients and nuts. Add alternately with milk and creamed mixture. Add vanilla; beat well. Spoon into greased Bundt or tube pan. Bake at 325° for 45 minutes or until golden brown. Ice with favorite icing, if desired.
Microwave 1/2 cup butter one minute. Add brown sugar and cinnamon. Microwave 2 minutes. Add nuts. Stir until coated. Microwave 3 to 5 minutes. Stir. Spread on waxed paper to cool.
Combine broth, potatoes, celery and onions and cook about 20 minutes or until tender. Add frozen broccoli and cook for about 10 minutes. Add cream of chicken soup and cheese. Stir until cheese is completely melted. Serve hot.
Combine vegetables in large bowl. Combine remaining ingredients and pour over the vegetables. Cover and chill 24 hours. Drain before serving.
Pour half of the melted margarine in pan; reserve the other half to pour over tops of biscuits before baking.
Mix all ingredients together. Shape in a loaf pan. Bake at 350° for 1 1/2 to 1 3/4 hours.
Cut tips and ends from okra and slice crosswise. Arrange ingredients in alternate layers, beginning with tomatoes and ending with cheese. Add seasoning to each layer. Bake for 40 minutes in covered casserole dish at 350°.
Mix water and sugar until sugar dissolves. Add yeast and let stand approximately 20 minutes. Add flour and knead for approximately 5 minutes. Let rise until double in size.
Mix cake mix as directed on package. Pour half of batter into a 9 x 13-inch greased and floured pan. Bake for 15 minutes at 350°. Melt butter, Pet milk and caramels. Pour over cake while hot, then sprinkle chips and nuts over that. Pour the remaining cake batter on top. Bake 20 minutes more at 350°.
Mix well in plastic container and freeze overnight. Take out an hour before serving. Will keep for months and is wonderful especially with Mexican appetizers!
Add water to jello. Stir until dissolved. Add berries and stir to defrost. Refrigerate until syrupy. Stir in whipped cream.
Beat eggs; add rest of ingredients. Put in 9 x 13-inch casserole.	Cover and refrigerate overnight. Bake at 350° for 30 to	45 minutes. This is	great to make ahead of time for overnight guests. Feeds 6 to 8.
Heat broth to boiling; stir in rice. Reduce heat to low. Cover. Cook until rice is tender and liquid is absorbed.
Heat oven to 375°. Beat eggs; add in salt, sugar, butter and maple syrup. Beat well. Mix in walnuts. Bake until knife comes out clean, approximately 30 to 40 minutes.
Heat oven to 350 degrees. Cream butter, sugar and egg until smooth. Add the vanilla and pumpkin. Blend in. Add the raisins and nuts. Sift together baking powder, soda, salt and flour. Stir into butter mixture. Drop by spoonfuls onto buttered cookie sheet. Bake 10-13 minutes. Remove from sheet, cool slightly then frost.
Beat eggs and oil until light. Add sugar, vanilla and zucchini. Sift together and add flour, salt, soda, cinnamon, baking powder and nuts. Bake at 350° for 1 hour.
Melt butter in small pan; add sugar. Cook until sugar melts. Add boiling water, stir until sugar dissolves. Cool. Mix in small bowl cornstarch, flour and salt. Add milk gradually. Add to sugar mixture. Cook and stir constantly, bring to boil until thick. Add egg yolks, slightly beaten. Add a little mixture to keep eggs from cooking. Mix together. Add vanilla. Pour into baked pastry shell.
Blend oatmeal in a blender until it becomes a fine powder. Cream the butter and sugars together. Add eggs and vanilla. Mix in flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, Hershey bar and nuts. Roll into 1-inch balls and place 2 inches apart on a greased cookie sheet. Bake at 375 degrees for 10 minutes.
In large pot, wash beans; add water 2-inches above beans and soak overnight. Simmer in same water until tender. Add tomatoes and simmer 5 minutes. Saute green peppers slowly in oil in large pan for 5 minutes. Add onions and cook until tender, stirring frequently. Add garlic and parsley; stir well and add to tomato mixture.
Preheat oven to 225°. Melt margarine in a 9 x 13-inch pan. Pour pecans and salt in pan. Mix well. Cook for 1 hour, stirring once or twice during the cooking time.
Mix first 4 ingredients together with hands until crumbly. Put in 9 x 12-inch pan. Mix remaining ingredients together. Pour over mixture. Bake 35 to 40 minutes at 350°. Let cool and cut in squares. Real good, but rich.
Grease a 9 x 13-inch pan. Sprinkle coconut and nuts over bottom of pan. Mix cake mix as directed. Add 1 teaspoon of vanilla. Spoon over coconut and nuts. Melt margarine; add cream cheese and powdered sugar. Spread on top. Bake at 350° for 35 to 40 minutes. Cool completely. Turn upside down.
Dust chicken pieces with garlic powder to taste; then brown in butter or oil. Remove chicken. In drippings, saute green onions until tender; stir frequently. Remove chicken to skillet. Mix catsup, Worcestershire sauce, vinegar, bouillon, crushed red pepper and 1/8 to 1/4 cup water; pour on top of chicken. Heat until boiling. Cover and simmer for 20 minutes or until chicken is fork-tender. Preheat oven to 350°. Place tortillas that have been cut into triangles on cookie sheet. Dust with salt, if desired, and bake 15 minutes or until crisp. Place chicken on meat platter and encircle with tortilla chips.
Drain vegetables and combine in container. Boil together for 5 minutes the sugar, salt, water, vinegar and oil. Pour over vegetables. Will keep in refrigerator for 2 weeks.
Boil until tender the spaghetti in six cups boiling water with salt. Drain and rinse the spaghetti with hot water. Mix vegetable soup, milk, cheese, salt and pepper. Cook over boiling water until the cheese is melted, stirring constantly. Fold in spaghetti and place in greased baking dish that holds about 6 cups. Arrange desired number of wieners on top. Bake 20 minutes or until the mixture is bubbly.
In a 3-quart microwave-safe casserole, stir together water, milk and sauce packet from potato mix. Add potato slices, sausage, vegetables and onion. Microcook, covered, on High for 32 to 34 minutes, or until mixture is heated through and slightly thickened, stirring every 5 minutes. Makes 4 to 6 servings.
Start layering in a pan with broccoli on the bottom, then put a layer of chicken on top of the broccoli. Mix all other ingredients except the cheese and pour over the chicken and broccoli. Sprinkle the cheese on top and bake for 45 minutes at 350°. Serve over rice or noodles. May be cut in half for smaller casserole.
Sift flour twice. Add salt and cream of tartar in egg whites after they are half beaten. Blend egg whites until they form a stiff peak. Add sugar and flour alternately, 1/4 each time. Fold in with slotted spoon. Bake at 375°; turn down to 350° if it browns too fast. Bake until cake springs back when touched.
Cook spinach according to directions. Squeeze out water thoroughly. Add remaining ingredients and mix well. Make into balls. Place on a cookie sheet and freeze. When frozen place in plastic bags.
Boil 5 minutes the margarine, sugar and syrup; pour over corn. Stir to cover well. Bake 1 hour at 350°, stirring every 15 minutes.
Combine flour, soda, baking powder, sugar and salt. Cut Crisco into dry mixture. Gradually add buttermilk. In separate bowl, dissolve yeast in warm water. Then add to the rest of the ingredients. Flour hands to handle dough. Roll out on floured board. Cut with biscuit cutters. Bake at 400° for 12 to 15 minutes. Dough can be covered and kept in refrigerator for a week.
Mix all ingredients together well. Pour into a greased baking dish. Bake 45 minutes at 325°.
Let bread defrost and rise. Take a portion of bread and flatten by hand into a circle onto a greased cookie sheet. Spread with margarine. Sprinkle with quite a bit of brown sugar, cinnamon and chopped nuts. Roll from the wide end into a jelly roll and curve into a circle. Cut slits around the top and let raise approximately 45 minutes. Then bake at 350° for 35 to 45 minutes.
Cook potatoes in skins and cool. Peel and shred coarsely. Cook onion in butter on low heat. Add cheese and stir until almost melted. Add sour cream and salt. Fold in potatoes and put into a greased 2 quart casserole. Sprinkle with 2 tablespoons butter and bacon. Bake at 350° for 1/2 hour.
Beat egg well. Beat in remaining ingredients in order given: milk, vegetable oil or margarine, flour, sugar, baking powder and salt. Fold in 1/2 cup drained fresh or frozen blueberries. Bake on a hot griddle. Makes twelve 4-inch pancakes.
In large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground chuck. Simmer, uncovered, for 10 minutes. Place half of spaghetti in greased 13 x 9 x 2-inch baking dish. Top with half of vegetable mixture. Sprinkle with 1 cup cheese. Repeat layers. Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 to 35 minutes or until heated through. Serves approximately 12.
Place fillets, skin side down, in a greased 13 x 9 x 2-inch baking dish. Brush with butter. Arrange limes over fillets. Sprinkle with paprika. Bake at 350° for 30 minutes or until fish flakes easily when tested with a fork.
Brown hamburger and add the next 5 ingredients. Layer 4 noodles, beans, half of meat mixture and sprinkle with chiles. Layer 4 noodles, black olives and remainder of meat mixture. Top with 2 cups Monterey Jack or a combination of Monterey Jack and Cheddar. Bake at 350° for 30 minutes. Serve with sour cream or spread 2 cups of sour cream on top.
Sift flour; make a well and add sugar, shortening, baking powder and vanilla. Mix and knead, making a stiff dough. Cut with cookie cutter, thin. Bake in moderate oven until light brown for a crisp cookie. Use enough flour to form a stiff dough.
Stir clam chowder into eggs. Beat together (do not add milk or water). Fry as any other omelet. You may add chopped onion or other ingredients if you wish. Salt and pepper to taste. Excellent omelet.
Combine dates and water in saucepan. Heat, mash and stir until smooth. Add shredded apple, honey and pineapple juice and beat until smooth. Add other ingredients. Mix well. Let stand 10 minutes to absorb moisture. Beat briskly. Drop from teaspoon on sprayed cookie sheet. Bake at 350° for 25 minutes or until nicely browned.
Cream oleo and sugar; add egg. Sift dry ingredients together; add to creamed mixture. Add vanilla and nuts. Chill 2 hours or overnight. Shape into balls and roll in granulated sugar. Bake 10 to 12 minutes at 375°. Makes 3 dozen.
Beat shortening at medium speed with an electric mixer until fluffy. Gradually add sugar. Beat well. Combine flour, baking powder and salt. Add to creamed mixture alternately with milk. Begin and end with flour mixture. Mix after each addition. Stir in vanilla. Beat egg whites at high speed with an electric mixer until stiff peaks form. Gently fold into batter. Pour into 3 greased 9-inch cake pans. Bake at 350° for 20 minutes.
Melt candy bar and combine with topping. Mix well and pour into crust. Refrigerate until serving time.
Fix rice as directed on box. Mix all ingredients into rice. Season with salt to taste. Cook until ingredients thicken.
Add flour a little at a time with 1 cup milk and baking powder last. Grease large tube pan and flour. Put wax paper in bottom of pan. Bake in oven at 325° for 1 1/2 hours. Let rise for 15 to 20 minutes before putting in oven. Start in cold oven.
Simmer uncovered for 2 hours. Cool completely. Add 2 teaspoons vanilla and 2 cups vodka. Store in sealed bottles.
Heat oven to 350°. Mix well. Drop by teaspoon onto ungreased cookie sheet. Cook 8 to 10 minutes or until brown around the edges.
Mix all together. Bake at 350° for 60 to 65 minutes in greased and floured tube pan.
Cream together first four ingredients and the vanilla. Beat egg and milk well. Beat flour, soda and salt until well combined. Stir in oats and spread in greased 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes. Cut into squares when cooled.
Beat cheese with sour cream	until light and fluffy. Stir in beef, onion and seasoning. Turn into shallow baking dish, sprayed with Pam and top with nuts. Bake at 350° for 20 minutes. This makes about 3 cups. Serve with raw vegetables. It is especially good with zucchini.
Combine flour, cornmeal and salt in a bowl. Combine beaten eggs with oil and 1 1/2 cups water and pour gradually into dry ingredients to prevent lumping. Thin to desired consistency, using more water, if necessary.
Early in the day, cook noodles according to package directions and drain. Saute beef, onions and green peppers in 1 tablespoon margarine (or use Pam) until brown. Stir in tomato sauce. Remove from heat. Combine cream cheese, cottage cheese and sour cream. Spread 1/2 of noodles in bottom of 2 qt. casserole dish. Spread cheese mixture over noodles. Spread rest of noodles over cheese. Pour melted margarine over the noodles. Refrigerate an hour before serving. Heat oven to 350° and bake until heated through, approximately 30-45 minutes.
Heat oven to 375°. Slit hot dogs to within 1/2 inch of end. Insert cheese strips. Separate crescent dough into 8 triangles. Place hot dogs on shortest side of triangle. Roll up. Place on ungreased cookie sheet, cheese side up. Bake at 375° for 12 to 15 minutes, or until golden brown. Makes 8 sandwiches.
Core and slice apples. Sprinkle with dry Jell-O. Eat and enjoy!
Cook onions until yellow; add meat and brown. Mix with rest of ingredients, except for noodles and almonds. Put in buttered casserole. Sprinkle Chinese noodles on top, then the slivered almonds. Bake 1 1/2 hours at 350°.
Drain sauerkraut. Peel and dice apple and onion; mix with sauerkraut. Add celery seed and salt and pepper to taste. Spread into an 8 x 8-inch glass baking dish. Season pork chops; place on top of mixture. Cover with foil; bake at 375° for 1 hour.
Dissolve jello in boiling water in an oblong dish. Set aside 1/4 cup jello mixture to use in topping. Stir strawberries and pineapple in dish. Chill.
Fry together ground beef, bacon, onion and mushrooms; drain. Then mix tomato sauce, brown sugar, white sugar, salt, pork and beans, kidney beans and lima beans. Cook spaghetti until tender. Mix together and bake at 350° for 40 to 50 minutes. (May sprinkle shredded cheese on top of casserole in the last few minutes of baking.)
Remove crusts from bread. Spread oleo on each slice. Place in a buttered 9 x 13-inch pan. Cook sausage, crumble and drain. Spread on top of bread. Top this with cheese. Combine beaten eggs, milk and salt. Pour over cheese. Cover and place in refrigerator overnight. Remove from refrigerator 20 minutes before baking. Bake, uncovered, at 350° for 45 minutes or until set. Makes 8 servings.
Preheat oven to 375°. Mix together the first 5 ingredients. Set aside. Beat shortening and sugar until creamy. Add egg and molasses. Beat well. Add dry ingredients to shortening mixture, alternating with boiling water. Beat after each addition. Pour batter into pan. Bake 35 to 40 minutes. Serve warm. Makes 9 servings. Use 8 x 8 x 2-inch baking pan.
Heat oven to 350°. Arrange potatoes in four layers in 2-quart casserole. Sprinkle the first three layers with 1 tablespoon onion, 1 tablespoon flour, 1/4 teaspoon salt and dash of pepper. Sprinkle last layer with remaining onion, salt and pepper; dot with butter. Pour hot milk over potatoes and bake, covered, 30 minutes. Bake, uncovered, 60 minutes longer.
Peel and boil potatoes. Drain water. Add onion, butter and milk. Add salt and pepper. Cook about 1 hour. If needs to be thicker, add 2 tablespoons of flour.
Mash garlic cloves and salt together. Add the rest of the ingredients. Allow several hours for the ingredients to blend.
Slice loaf into 1-inch pieces. In a large bowl, whisk eggs, sugar and extracts until mixed. Add juice and milk; stir to mix. Dip bread and place slices on baking sheets. Pour remaining liquid over slices; sprinkle with cinnamon. Refrigerate at least 2 hours or overnight until all liquid is absorbed. Melt butter in skillet on medium heat and fry each side until browned. Garnish with oranges and/or strawberries. Sprinkle with powdered sugar. Serves 8.
Brown rice in 1 tablespoon hot oil making sure not to burn rice; brown rice thoroughly. Take skillet off flame; let sit until almost cool. Add 3 cups water or as needed. Bring to a boil. Add chopped onion, fresh cilantro and tomato sauce or paste. Add salt, pepper and garlic to taste. Simmer until fully cooked. Just before serving, add cooked peas. In serving dish garnish with sprig of fresh cilantro.
Preheat oven to 350°. Grease muffin pan. Sift together the flour, sugar, salt, cocoa and baking soda. Add buttermilk, oil, eggs and vanilla. Beat on high speed for 2 minutes. Add 1/2 cup boiling water. Beat 1/2 minute more. Bake for 15 to 20 minutes.
Heat oven to 400°. In shallow dish, beat egg and milk. Mix bread crumbs, parmesan cheese, salt and pepper to taste. Dip turkey slices into egg mixture and coat with crumbs. Arrange on a greased baking pan, 10 x 5 x 1 inch. Bake 4 to 5 minutes. Pour sauce over slices and top with mozzarella cheese. Bake 4 to 5 minutes, until sauce is heated and cheese melts. Serves 4.
Cube cheese and add sauce. Microwave for 5 minutes and stir. Serve with nacho chips.
Drain one can pineapple. Stir together flour and sugar; then stir in the pineapple chunks and grated cheese. Put mixture into a casserole and crumble Ritz crackers over the top. Melt the margarine and drizzle it over the crumbs. Bake at 375° for 25 to 30 minutes. Serves 8.
In small skillet, cook bacon, onions and parsley until bacon is cooked. Drain off all fat.
Parboil onions for 5 minutes and drain well. Mix honey, catsup and butter. Pour over onions in a casserole. Bake 45 minutes at 375°. Great made with Vidalia onions.
Press uncooked ground beef into bottom of 1/4 to 1/2 sheet cake pan. Sprinkle with seasoned salt. Spread green beans over meat. Spread mushroom soup over beans. Top with package of Tater Tots. Bake at 350° for 45 minutes.
Mix sugar, salt, milk and butter. When starts to boil, time for 2 minutes, then remove from heat. Add peanut butter and stir. Then add oats.
Melt butter. Mix ingredients together and beat until well mixed. Pour into unbaked pie crust and bake until done at 375° (or a little lower) or (firm).
Mix cream cheese until soft. Add chicken and soup. Mix well. Separate crescent rolls and put 1/4 cup chicken mixture in each. Roll up and dip in butter. Roll in crushed bread crumbs. Bake on ungreased cookie sheet for 20 to 25 minutes at 350° or until golden brown. Heat the leftover can of cream of chicken soup (with milk added). Put on top just before you eat.
Sift first 6 ingredients into large bowl. Add to this the last 4 ingredients. Beat well. Pour into ungreased 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes. Very moist and easy to make.
In 3-quart casserole, place butter. Microwave at High for 1 minute. Add marshmallows. Cover. Microwave 2 1/2 or 3 minutes. Remove from oven and stir until butter is melted and marshmallows are well blended. Add cereal. Stir until well coated.
Preheat oven to 350°. Combine peanut butter, brown sugar and egg in medium bowl until well blended. Add chocolate chips to the dough. Mix well. Roll heaping tablespoonfuls of dough into 1 1/2-inch balls. Place dough balls about 2-inches apart on ungreased baking sheets. Dip table fork into granulated sugar. Press sugar-coated tines of fork in crisscross fashion onto each ball, flattening to 1/2-inch thickness. Repeat dipping fork into granulated sugar to prevent it from sticking to dough. Bake cookies in middle of oven until set, about 12 minutes. Let cookies stand on baking sheets for 2 minutes. Remove cookies with spatula to wire racks. Let cool completely. Store cookies in airtight container for up to one week.
Dissolve yeast in 1 cup warm water. Add a teaspoon of sugar. Combine shortening, boiling water, sugar, salt and graham flour. Stir until shortening is melted. Let stand until lukewarm. Add yeast mixture, molasses and eggs. Add white flour as needed (about 6 to 7 cups) to make firm elastic dough. Let rise until double. Knead down and let rise again. Shape into rolls. Let rise. Bake at 325° for 25 minutes.
Flake the salmon and stir in crumbs, eggs, salt and paprika. Form the ingredients into cakes and saute them in butter until browned. Serve with mushroom or tartar sauce. Serves 12.
Preheat oven to 350°. Grease an 8-inch square pan. Beat margarine for 30 seconds. Add 1/4 cup sugar, 1 cup flour and the salt. Mix well and press into the bottom of the 8-inch pan. Bake at 350° for 15 minutes. Meanwhile, beat eggs. Add remaining 3/4 cup sugar, 2 tablespoons of flour, lemon juice and the baking powder. Beat 3 minutes or until slightly thick. Pour over baked layer. Bake in a 350° oven for 25 to 30 minutes or until light golden brown around the edges and the center is set. Cool. Sift powdered sugar over the top, if desired. Cut into squares. Makes 16.
Brown beef and onion together. Then layer in casserole. Put cabbage first, then beef and onion mixture. Mix tomato soup with 1/2 can water. Pour over cabbage and beef. Cover with foil to cook. Bake at 350° for 50 minutes.
Put in 1-gallon crock. Let pickles stand 3 days before using.
Cream sugar and shortening; add egg. Add dry ingredients and vanilla. Mix well and roll out thin. To make filling, boil raisins, water, flour and sugar until clear. Add nuts. Spread half of rolled dough with filling. Then cover with other half of dough. Use cookie cutter or cut in squares. Bake at 350° until nice and brown.
Cook 45 minutes or until done, in uncooked pie shell, at 300°.
Spray a 9 x 13-inch baking dish. No mixing. Spread each ingredient over the last one. Bake at 350° for 1 hour. Serve with ice cream.
Place egg whites in small, deep bowl of electric mixer. Add salt, vinegar and vanilla to whites. Beat on high speed until peaks form. Gradually add sugar until whites are very stiff. Make 6 mounds of egg white on a cookie sheet covered with brown paper. With the back of a teaspoon, form each mound into a heart shell. Bake in a 300° oven for 45 minutes. Remove from paper immediately. Cool. Fill meringue hearts with scoop of ice cream.
Combine first 8 ingredients. Pour over chicken in shallow dish. Cover and refrigerate overnight; turn occasionally. Drain; save marinade. Preheat both sides of gas grill on high 10 minutes. Place chicken on grill. Close hood and cook 45 to 50 minutes. Turn and baste often. Just before serving, brush with a mixture of honey and mustard.
Split rolls. Place ham and cheese in middle. Melt margarine in a small saucepan. Add dry mustard, poppy seed, dried onion and soy sauce or Worcestershire sauce. Heat to boiling. Spoon or brush over tops of rolls. Bake in a 350° oven for about 15 minutes.