HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour boiling water over Bran Buds and set aside to cool. Cream margarine with sugar. Add buttermilk, cooled Bran Buds and eggs. Mix with flour, soda and salt. Combine remaining dry ingredients with All Bran and add to mixture.
Mix all ingredients. Pour into an unbaked pie shell. Bake at 350° until done.
Mix corn, eggs, cheese and salt in ungreased casserole dish. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 35 minutes.
Preheat oven to 350°. Mix the first 4 ingredients together in a large bowl. Mix the eggs and milk together and add to the cheese mixture. Pour into a buttered 13 x 9-inch casserole and bake for 40 to 45 minutes until eggs are set. Serves 8 to 10.
Cut each biscuit in quarters and put into bag, add cinnamon and sugar. Shake to coat. Put in a greased tube pan. Boil butter and brown sugar for 2 minutes. Pour over top of cinnamon sugared biscuits. Add nuts. Bake at 350° for 30 minutes.
Mix pie filling and pineapple in baking dish. Layer dry cake mix and pecans over top. Drizzle with butter. Microwave on High for 15 minutes, turning twice.
Cream cheese and margarine. Add salt, onion powder, garlic and Worcestershire. Blend thoroughly. Add oysters and blend well. Round mixture into ball and refrigerate until hard enough to roll in chopped nuts. Refrigerate.
Mix the first 2 ingredients and press into a 9 x 13-inch pan. Beat the powdered sugar, eggs, 2 sticks oleo and vanilla 10 minutes. Spread on graham cracker layer. Spread the pineapple and bananas over the second layer and top with the Cool Whip. Decorate with chopped nuts and maraschino cherries.
Cream butter and sugar. Add flour, egg yolk and vanilla. Spread evenly in bottom of well-greased jelly roll pan (or other pan with low sides). Brush top with egg white. Sprinkle with chopped nuts. Bake at 275° for 1 hour or until golden brown. Cut in squares. Store covered for 3 days before serving.
In 4-quart saucepan, heat oil over medium heat. Add onion and garlic. Saute 6 to 8 minutes, until tender. Add broth; bring to boil. Add escarole and macaroni. Reduce heat; simmer 15 to 20 minutes, stirring occasionally, until escarole is wilted and macaroni is tender. Add beans, red pepper flakes and pepper; heat through. Serve with Parmesan cheese and Italian bread. Makes 4 servings.
Melt butter. Blend together butter, white sugar and brown sugar. Add 2 eggs and 1 teaspoon vanilla. Add 2 1/2 cups flour. Then add nuts and chocolate chips. Drop on cookie sheet and bake 8 minutes at 350°. Don't overbake, they'll be hard.
In a blender or food processor container, process cranberry juice cocktail, strawberries, sugar and lime juice until blended. Serve over crushed ice. Makes 1 serving.
Stir together flour, baking powder and 1/4 teaspoon salt. Beat butter and shortening 30 seconds in another bowl. Add sugar and beat until fluffy. Add egg, milk and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well blended. Cover and chill at least 3 hours.
In large skillet, melt butter. Add mushrooms and onion. Cook 5 minutes or until tender. Add ham and mix well. Prepare White Sauce Base, using 1/4 cup additional milk. Stir in Parmesan cheese. Pour over ham mixture and heat until bubbly. Serve over hot noodles. Garnish with parsley and additional grated Parmesan cheese, if desired.
Brown hamburger and onion. Add soup, ketchup and mustard; simmer for 1 hour. Serve on buns.
Wash and dry chicken pieces thoroughly. Poke pieces with fork and marinate chicken with garlic, ginger and green chili pastes, salt, pepper, and cumin powder for 2 hours.
Combine sugar, oil, eggs and apples. Mix dry ingredients and add. Pour into greased 9 x 13-inch pan and bake 1 hour at 350°. Top with Cool Whip to serve.
Mix sugar and milk. Add sour cream and Cool Whip. Break cake into bite size pieces. Add to mixture and mix together. Pour into large bowl. Mix thawed strawberries with strawberry glaze and pour over top. Take a spoon and let some glaze go down in cake.
Grease pan. Bake in 350° oven for 30 minutes or until brown.
Drain beans. Mix with other ingredients. Let stand for 6 to 8 hours before serving.
Cook onion in butter in a saucepan over medium heat until transparent. Add the beef and cook, stirring until beef is light brown. Add flour, salt, pepper, mushrooms and soup. Cook 5 minutes, then add sour cream and simmer 15 minutes longer. Serve over rice or noodles and garnish with paprika.
Boil chicken until cooked, then shred the meat. Mix soups, chili, taco sauce, milk and onion. Layer everything, ending with cheese. Bake at 350° for 45 minutes, uncovered. Serve with a Mexican rice, salad and cold beer!
Blend together the first 6 ingredients. Spread on tortillas. Roll up and wrap in waxed paper. Chill until firm. To serve, slice in thick slices and pass salsa for dipping.
Combine pretzels, margarine and sugar. Pat in 9 x 13-inch pan. Bake 10 minutes or until lightly browned at 350°. Cool.
Mix ground beef, bread crumbs, egg, salt and pepper and 1/2 can of tomato puree well. Shape into loaf and bake in shallow pan for 45 minutes at 350°; drain fat. Combine remaining ingredients and mix well. Pour over meat loaf and continue baking for 45 minutes longer, basting occasionally. Serves 4 to 6.
Beat 6 eggs until thick and lemony. Gradually beat in 2 cups sugar. Add pumpkin and lemon juice.
Combine dry ingredients. Beat in eggs. Add milk and stir until mixture is thick and creamy. Heat until mixture boils very thick, stirring to keep from scorching. Remove from heat, adding oleo and vanilla; mix until very creamy. Pour into cooked pie shell.
Cook bacon until crisp. Drain, reserving drippings. Saute onion and mushrooms in bacon drippings until onion is transparent, but now brown. Add rice and cook until golden. Stir in broth, wine and seasonings. Mix well. Simmer until rice is tender. Add egg, mixing lightly. Crumble in bacon. Yield: 6 servings.
Combine all ingredients except tortillas. Spread on tortillas and roll up. Chill and slice.
Toast almonds in butter over low heat. Sprinkle with salts, ginger, nutmeg and soy sauce. Shake pan to distribute spices. Cook and stir until nuts are dry. Makes 1/2 cup nuts.
Work all together until it forms a stiff paste. Press into a shallow baking pan about 1/2 inch thick and prick all over with a fork. Sprinkle lightly with sugar. Bake at 375° for 5 minutes, then reduce heat to 300° and continue to bake until golden but not brown (about 20 minutes). Serve with anything.
Mix broccoli, onion and bacon. Mix mayonnaise, sugar and vinegar. Pour over salad. Refrigerate overnight.
Mix vinegar, Eagle Brand milk, sugar, mayonnaise, salt and pepper. Add this mixture to chopped vegetables and then add to cooled, drained macaroni. (Will be real thin at first.) Let set overnight or 4 hours.
Cream butter and sugar. Add eggs and mix. Sift together dry ingredients and add with sour cream and soda. Divide dough in thirds. Put in loaf pans. Bake at 350° for 45 minutes or until it pulls away from side of pan; cakes should be golden colored.
Mix margarine, sugar, vanilla and cocoa until mixture is smooth and sugar is dissolved. Add eggs, dash of salt and nuts. Bake pie crust for 5 minutes, then pour in cocoa mixture. Bake at 325° for 30 to 45 minutes.
Layer potatoes, onions, hamburg, rice, celery and carrots. Add salt, pepper and paprika to each layer. Mix soup and water. Pour over top and bake at 350° for 1 hour. Ten minutes before serving, add slices of cheese or grated cheese. This recipe can be made larger just by increasing all ingredients.
Combine first four ingredients. Add next 4 ingredients. Mix well. Add flour 1 cup at a time, mixing well. Add zucchini, nuts and raisins. Blend. Pour into greased loaf pans. Bake at 325° for 1 hour. Makes 2 loaves.
Place green beans in a 1 1/2-quart casserole dish. Add onion rings and milk, stirring well. Sprinkle grated cheese on top. Place in a preheated oven at 280° for 30 minutes.
Mix all together. Put in buttered casserole dish. Bake 1 hour or until brown on 350°.
Mix all ingredients together. Add cheese the last 15 minutes. Cook 1 hour at 350°.
Combine all in a jar and mix thoroughly. Refrigerate until ready to use. Toss with 1 head romaine lettuce, torn into small pieces. Add Parmesan cheese and croutons.
Boil chicken breasts until tender; cut up in small pieces. Boil spaghetti until done; drain water off. Combine chicken breasts, spaghetti, onion, bell pepper, cream of mushroom, chicken and celery soups and pimentos. Mix ingredients well. Put in deep dish casserole or baking pan. Bake in oven for 20 minutes at 325°. Sprinkle cheese or place slices of cheese on top of casserole and melt for 5 minutes. Serves 8 to 12 people.
Flatten chicken breasts. Rub with sage. Top each with Prosciutto; secure with toothpicks. Dust with flour. In skillet brown with butter. Add wine; bring to boil, stirring occasionally. Add chicken broth and bring to a boil. Reduce heat. Simmer for 5 minutes or until sauce is slightly thickened.
Combine first 11 ingredients and bring to a boil. Reduce heat and simmer 30 minutes or until broccoli is tender, stirring occasionally. Spoon a third of the broccoli mixture into electric blender. Blend 20 seconds. Repeat until all ingredients have been blended. Pour mixture back into pot. Stir in milk and simmer 20 minutes. Garnish each serving with cheese, if desired.
Mix jello and when it is almost set, add the other ingredients. Can be served with whipped cream or with mayonnaise.
Mix together; put in greased casserole dish or pan. Sprinkle with bread or cracker crumbs. Bake at 350° for 20 to 30 minutes. This casserole is great for a luncheon. It's a hit.
Mix first three ingredients like pie dough for crumbs. Take out 2 cups of these crumbs for top of pies. To remainder of crumbs in bowl, add next three ingredients and mix well. Dissolve 2 teaspoons baking soda in extra 1/2 cup hot water. Add to other liquid mixture. Divide liquid into 2 unbaked pie shells. Put crumbs on top and bake at 450° for 10 minutes. Turn down to 375° and bake about 30 minutes or until top is dry and done.
Cut Crisco into flour. Add salt. In a 1-cup measure cup, mix the egg and vinegar, then fill the cup with water. Mix ingredients in cup, then add to flour. (Do not mix too much.) Roll on flat surface. Makes 5 pie crusts.
Beat the shortening, butter, oil and sugar. Add one egg at a time and then vanilla. Sift dry ingredients together and add to batter. Chill 2 hours. Form into walnut size balls. Press down lightly with glass dipped in sugar. Bake at 350° to 375° for about 10 minutes.
Mix all ingredients in a meat loaf pan. Bake 1 hour at 350°. Serves 6.
Prick bottom of pie shell and brown for about 5 minutes. Brown sausage and add green onions. Drain. Beat eggs slightly and mix with milk. Add salt and pepper to taste.
Prepare pie crust mix according to package directions except add the 1/4 cup nuts and the sugar to dry mix. Shape into 24 (3/4-inch) balls. Press onto bottom and up sides of 24 ungreased 1 3/4-inch muffin cups. Bake in a 450° oven for 6 to 8 minutes or until edges begin to brown. Cool in pans on a wire rack. Remove from pans.
Brown meat and onion until tender; add tomatoes, tomato paste, water, garlic and seasonings. Cover and simmer 30 minutes. Use a 12 x 8-inch pan. Layer noodles, meat sauce and cheese; repeat, making 2 or 3 layers. Bake at 350° for 30 minutes.
Melt butter in 9 x 13 pan. Spread graham cracker crumbs evenly on top of butter. Spread sweetened condensed milk evenly over top. Spread chocolate chips, butterscotch chips and coconut. Top layer is walnut or pecan pieces. Bake at 350° for 20 minutes or until light brown. Cool before cutting.
Brown meat and onion. Salt and pepper. Combine with all other ingredients. Put in casserole dish and bake covered at 350° for 45 minutes to 1 hour.
Beat eggs slightly and add sugar and salt. Add milk and vanilla. Sprinkle with nutmeg. Bake at 350° for 1 hour or until knife inserted in center comes out clean.
Coat chicken with mixture of flour, salt and pepper. (Skin chicken.) Brown in shortening. Remove from pan. Add onions, peppers and garlic clove. Saute until brown. Add water, ketchup, curry and thyme; mix well. Add chicken, coating each piece. Cover and bake one hour, stirring occasionally, at 350°. Serve over rice. Add almonds as garnish.
Crush Ritz crackers and add butter. Mix together. Use a 9 x 13-inch pan. Add crumb mixture into pan and flatten. Save 1/4 cup for top. Soften ice cream and add milk. Beat pudding with milk; follow directions on box. Blend ingredients. Blend Cool Whip with mixture. Pour over cracker mixture. Refrigerate a few hours before serving.
Mix first 7 ingredients. Peel potatoes and slice thinly. Place in casserole dish. Salt lightly. Place meat on top and bake at 400° for 45 minutes.
Stir to blend all ingredients well. Set in refrigerator 4 to 5 hours. Serve with fresh vegetables.
In a large bowl, beat the eggs, then add green chilies, Monterey and Cheddar cheeses, evaporated milk, flour and salt. Stir. Pour into a greased 11 x 7 x 2-inch glass casserole dish. Bake in preheated 350° oven for 35 minutes or until knife comes out clean. Makes 8 to 10 servings.
Cook macaroni as package directs. Brown hamburger and onion; drain off fat. Add tomatoes and green and red pepper. Cook until done. Add to macaroni, then stir in cheese to taste.	Garlic can be added.
Cream margarine and sugars. Blend in egg and vanilla. Sift together flour, baking powder, salt and baking soda. Add alternately with milk, mixing well after each addition. Stir in chocolate pieces, cherries and nuts. Place rounded teaspoonfuls of dough on greased baking sheets. Bake at 375° for 10 to 12 minutes. Makes about 4 dozen cookies.
Mix dry ingredients with spoon. Add liquid ingredients, stir well with spoon. Bake at 350° for 35 minutes.
Heat oil in 3-quart saucepan over medium heat. Add leeks and saute 3 to 5 minutes or until tender. Stir in ham, beans and pepper. Add enough water to just cover beans. Bring to a boil and reduce heat to low. Cover and simmer 1 to 1 1/2 hours until beans are tender. Makes 4 servings.
Simmer 1 hour except cream. Heat cream in microwave and add the hot tomato mixture to cream. Makes 1/2 gallon.
If duck is left whole, sprinkle with salt and pepper. Stuff with onions, parsley and celery; roast at 350° for 2 to 2 1/2 hours or until done. Pour off drippings several times during roasting.
Grease 10-inch pan. Line pan with potatoes. In saucepan, heat soup and water. Stir in cheese. Add cut up sausage and green pepper. Pour over potatoes. Bake at 350° for 55 minutes or until potatoes are done. Cover while baking.
Blend in cream cheese with Miracle Whip. Mix cherries, pineapple and marshmallows. Then add to cream cheese mixture. Whip the whipping cream and add food coloring. Blend all the ingredients together. Chill. Let stand overnight or for several hours for best results.
Prepare pasta according to package directions; 3 minutes before pasta is done, stir in broccoli. Drain pasta and vegetables; transfer to large bowl. Set aside and keep warm. Meanwhile, in small bowl, dissolve cornstarch in water; set aside. Simmer broth and garlic in large saucepan over medium heat 3 minutes. Whisk in cornstarch mixture. Stir in mixed vegetables and spinach; cook until hot, about 5 minutes. Toss sauce and vegetables with pasta. Season to taste with salt and pepper; sprinkle with parmesan cheese.
Mix all with rotary beater. Pan-heat about 1 inch of oil to about 350°. Put 1/2 cup batter in funnel; drop into hot oil in 'squiggly' shape. After about 1 minute, turn and cook 1 more minute. Sprinkle with cinnamon-sugar or powdered sugar.
Combine cake mix, pudding mix, eggs, oil, sour cream and 1/2 cup water in bowl, beating well. Stir in chocolate chips, chocolate and half the pecans. Pour into 9 x 13-inch baking dish. Bake at 325° for 35 minutes.
Cover fruit with enough water to cover. Boil to tender. Take from heat. Add butter while hot and sugar. When cool, add lemon extract, eggs and molasses. Add yeast, flour, salt and spices. Blend well and let rise. Bake at 350° until brown on top and sounds hollow.
Brown ground beef and onion. Add sauce and bell pepper. Pour 1/2 mixture into a casserole dish. Top with Cheddar. Add remainder of mixture and top with Mozzarella. Place biscuits over the top. Bake 20 to 30 minutes at 350° or until browned.
Add eggs and sugar to shortening. Add yeast which has been dissolved in water. Stir in flour and salt. Cover and let set overnight in refrigerator. Divide dough in 4 parts. Roll out to size of pie pan, cut in wedges and roll to center. Let rise 4 hours. Bake 7 or 8 minutes at 375°. Yields 32 rolls.
Put flour in 1 Brown-in-Bag; shake well. Cover entire ham with honey mustard. Coat well. Tie bag. Cut 6 small slits in top of bag. Bake at 300° for 30 minutes per pound. Serves 10 to 12 people.
Cut bacon into bite sized pieces. Put in skillet. Core apples and quarter. Place apples over bacon. Sprinkle sugar and cinnamon over top. Cover and fry slowly until bacon is done and apples are tender.
Thoroughly mix al ingredients in a large container. Then place a couple cups of ingredients in blender at a time and blend until fine. When all has been blended, store in airtight container. Use 2 teaspoons to 1 cup of hot water.
In a large bowl, combine pie filling. Add canned fruits. Cover and refrigerate. Stir in bananas just before serving. Yields 12 to 14 servings.
Arrange broccoli in a 9 x 13-inch greased baking dish. Sprinkle cheese, chopped eggs and 1/2 of the onions over top. Mix soup and milk together; pour over broccoli. Bake for 45 minutes. Remove from oven; sprinkle remaining onions over dish. Bake 5 minutes longer.
Place frozen rolls in a tube pan. Melt butter and pour over roll dough. Sprinkle pudding mix, brown sugar and pecans. Cover and let rise to top of pan. Bake at 350° for 30 minutes.
Melt cheese and butter; blend well. Stir sugar and flour into mixture. Put apples in bottom of a 9 x 13-inch casserole. Pour mixture over apples and bake 30 to 40 minutes at 375°.
Grease cookie sheet. Spread out crescent rolls on cookie sheet. Bake at 375° for 10 to 12 minutes. Beat together mayonnaise, cream cheese and Ranch mix. Cool crust. Spread cream cheese mixture on top of crust. Add vegetables and toppings.
Dissolve 4 cups sugar in 4 cups water. Add 4 cups cold water and 1 c. lemon juice. Freeze overnight.
Sift flour, cocoa, salt and baking powder; cream butter until soft and smooth. Add sugar gradually and cream until fluffy. Add 1 egg at a time, then vanilla and nuts. Bake at 325° for 25 minutes.
Fill 1 gallon glass jar with small pickles or large pickles, sliced in 1/2-inch pieces. Cover with mixture of 3 quarts water and 1 heaping cup uniodized salt; let set 1 week. Drain and cover with clear water overnight (24 hours). Drain and cover with approximately 3 quarts of water mixed with 1 tablespoon alum; let set 24 hours. Drain.
Mix together the sugar, eggs, Crisco, molasses, vinegar and boiling water in a large bowl. Blend the dry ingredients together and stir into the molasses mixture. If desired, stir in some chopped nuts and/or raisins. Bake at 325° for 14 to 15 minutes.
Cook broccoli and place in buttered baking dish. Place chicken on top. Combine on stove the soup, mayonnaise, lemon juice and curry powder. Mix and melt cheese in sauce and pour on top of chicken. Place buttered crumbs on top and bake at 350° for 25 to 30 minutes.
Bake crust until brown; let cool. Mix the other ingredients and pour into crust. Refrigerate for 1 hour.
Preheat oven to 350°. Grease 2 (9-inch) spring pans. Mix dry ingredients together in a bowl. Add oil, eggs and vanilla; beat well. Fold in walnuts, coconut, carrots and pineapple. Pour batter into pans; place on middle rack in the oven. Bake for 50 minutes, or until edges pull away from sides. Cool. Frost with cream cheese icing.
Dissolve gelatin completely in boiling water, stirring, about 3 minutes. Add ice cubes; stir until gelatin is thickened. Remove any unmelted ice. Blend in whipped topping, then whip until smooth. Fold in sliced strawberries and chill. Spoon into crust. Chill 2 hours. Garnish with strawberries, if desired.
Mix all contents together. Pour in 2 greased and floured loaf pans or 1 Bundt pan. Bake at 350° for 40 to 45 minutes.
Place chicken breasts in a 13 x 9-inch pan. Spread soup over chicken. Sprinkle curry powder over soup. Bake in a 350° oven for 1 hour.
Sort and wash the beans. Put into large pan and pour 8 cups of water over beans. Boil gently until soft; takes about 2 hours. Add all other ingredients, except cilantro. Continue to boil gently until soup is thick. Serves 8.
Thoroughly mix ingredients together, then roll into small balls. Bake in a 350° oven for 20 minutes.
Cook and drain squash. Add 1/2 stick oleo, milk, salt, pepper and sugar to squash; then add eggs and onion. Combine cheese and almonds. In an oiled baking dish, layer squash first, then cheese and almond mixture. Sprinkle cracker crumbs and melted 1/2 stick oleo on top. Bake at 350° for 20 minutes.
Soak barley 2 hours before you start cooking. Next, cook barley for 1 hour in 3 cups of water and then wash it. Mix the barley with the broth, chicken pieces and onion. Add grated carrots for color and cook for another hour. Add milk; bring to a boil and serve it. Enjoy the soup!
Cook macaroni. Place in bottom of buttered 6 quart casserole dish. Brown beef with onion and garlic. Add mushroom soup. Simmer. Place meat mixture on top of pasta. Layer green beans and corn over meat mixture. Pour mushrooms over all. Top with cheese. Bake about 30 minutes at 350°. Serves 10.
Cover and cook onions in margarine in a 3-quart saucepan over low heat, stirring occasionally until tender, 20 to 30 minutes. Add water, pepper, thyme, bay leaf and broth. Heat to boiling; reduce heat and simmer about 20 minutes. Remove from heat; add sherry and stir. Turn oven to broil; ladle soup into 4 ovenproof crocks. Top with toast and cheese; brown under broiler.
Combine all ingredients in blender. Process until smooth. Store in refrigerator until used. Makes 1 1/4 cups.
Mix all ingredients. Heat until hot. (Using crock-pot is great!) This is great soup. Enjoy!
Peel and slice avocados. Remove stems from mushrooms. Peel caps if necessary.
Grease a round casserole dish. Separate biscuits, standing on sides, forming a circle in dish. Mix ingredients and spread between and on top of biscuits. Bake at 375° until golden brown.
Shape into flat loaf. Salt and pepper to taste. Broil for doneness. Top with sour cream and horseradish.
Mix all ingredients in large kettle. Bring to a boil. Simmer uncovered 1 1/2 hours, stirring frequently. Ladle into jars; seal. Process 10 minutes in boiling hot water bath. Yields 8 to 10 pints.
Mix all ingredients. Refrigerate several hours before serving. Good dip for veggies or chips.
Mix soups, Cheez Whiz, tomatoes and chiles in blender. Put half of meatballs in crock-pot, then half of sauce. Put rest of meatballs, then rest of sauce. Leftover sauce makes delicious dip for chips.
Peel and slice carrots. Cook in salted water until tender. Fry bacon until crisp. Remove from pan and crumble. Chop onions and saute in butter or bacon grease until clear. Do not drain. Add brown sugar and stir to dissolve. Drain carrots and add to bacon onion mixture. Stir to cover carrots.
Grind the cranberries, apple and sugar and let stand in fridge overnight. Then add the Cool Whip, marshmallows and nuts.
Mix ingredients. Cream sugars, Crisco, eggs, peanut butter, salt, vanilla, baking soda and flour. Roll dough in small balls, then flatten by pressing a floured fork across each way. Bake at 375° for 8 to 10 minutes. Makes 4 to 5 dozen. These cookies burn easily.
Combine soup and bouillon in a saucepan, whisking to blend. Add all ingredients with chicken and noodles added at the very end. Garnish with parsley. Can be made ahead and reheated but do not boil.
Preheat oven to 450°. Mix Bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8 to 10 minutes at 450°.
Mix in order listed. Bake at 375° for 30 minutes. Makes 18 muffins.
Bring soup to boil. Add cream cheese; beat well. Dissolve gelatin and add to soup mixture along with remaining ingredients.