HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees. Mix together picante sauce, brown sugar and dijon mustard. Place chicken baking dish. Pour picante sauce mixture on top. Bake for 20 to 30 minutes. Serve over rice, if desired. Serves: 4.
Heat oil in large skillet. Add franks and brown on all sides, turning frequently. Remove and set aside. Add beef to drippings and stir constantly, until browned. Drain off excess fat. Stir in browned franks. Add tomato sauce and 1/2 cup olives. Add cooked macaroni to meat sauce mixture and toss lightly until combined. Season to taste.
Cook noodles according to directions; drain. Brown hamburger and sausage; drain. Add pizza sauce, Mozzarella cheese and hamburger to noodles. Spread in dish. Top with pepperoni, sausage and 1 cup of each cheese. Bake in a 350° oven for about 15 to 20 minutes, until cheese is melted.
Thoroughly combine first 6 ingredients in medium bowl. Preheat oven to 375°. Spread garlic butter on cut sides of bread. Wrap each bread half in foil. Place bread on baking sheet, cut side up. Bake 20 minutes. Remove foil from bread. Preheat broiler. Broil cut side up until golden brown, about 2 minutes.
Thaw raspberries, peaches and lemonade. In a blender, combine raspberries, peaches, lemonade, bananas and 1/2 cup cold water. Blend until smooth. Transfer mixture into pitcher and add 2 cups cold water; stir. Serve immediately over ice or chill in refrigerator for several hours. Stir before serving.
Place sweet potatoes in the crock-pot to form rack. Put the ham on top of the potatoes. In a bowl, mix sugar, mustard and a little pineapple juice. Pour over ham along with the rest of the pineapple. Cook on low heat for 6 to 8 hours.
Sift flour, then measure. In a separate bowl, pour hot water over sugar, salt and butter; stir until butter is melted. In a small bowl, dissolve the yeast in the 2 tablespoons warm water and add to the butter mixture. Add 1 cup flour, gradually beating until smooth. Add egg and remaining flour to make a soft dough. Put in refrigerator for several hours or overnight. Take out; press down to release air. Shape into walnut size balls. Put in pan and place in a warm place until they are doubled in size. Bake at 350° for about 15 minutes.
Put all ingredients into bowl and mix with mixer for 10 minutes. Bake at 300 for 1 1/2 to 1 3/4 hours in well greased and floured Bundt or tube pan.
Optional additions to Herman: Before baking, you can add raisins, nuts, dried fruits, apples, blueberries, etc.
Combine cracker crumbs, eggs, onion, worcestershire sauce, salt and pepper. Add ground beef & mix well. Shape meat mixture into patties. In large skillet, brown patties on both sides. Pour soup over meat; top with beans & green peppers. Cook, covered, over low heat for 10 minutes. Sprinkle cheese over mixture; cover & cook 5 minutes longer. Makes 6 servings.
Cook molasses, sugar and vinegar for 10 minutes. Add baking soda just before removing from stove. Pour onto greased platter. Cool until you can handle, then pull. Cut into pieces with shears. Cool dry weather is best time to make taffy.
Dissolve jello and marshmallows in water on top of stove. Crumble cream cheese and add to jello mixture. Let this simmer for 2 minutes. Remove from stove. Add pineapple (juice also). Pour into mold or dish. Add chopped pecans on top and chill.
Combine crumbs and 1/3 cup melted butter; press firmly on bottom and sides of a 9-inch pie plate. Bake at 350° for 6 to 8 minutes.
Cream butter and sugar until fluffy. Sift together sugar, flour, baking powder and allspice. Combine eggs, then dry ingredients, nuts and avocado. Bake in two 8-inch loaf pans or 3 baby loaf pans. Bake at 350° for 40 minutes or until done.
Beat the butter and sugar to a cream. Add the beaten yolks of the eggs, then the pineapple and cream, and lastly, the beaten egg whites whipped in lightly. Bake with an under crust only.
Mix gelatine with 1 cup cold water and 1 cup hot water. Add pineapple juice and all; let congeal. After congealed, beat Dream Whip stiff (3 boxes). Then add to jello mix. Take 1/2 mix, put in the bottom of pan. Then cut cake or break up in small pieces and add on top of mix. Then add the other 1/2 of mix; now beat other box of Dream Whip and add to top of mix. Add coconut, nuts (if desired), or cherries. Will keep in fridge for 3 weeks.
Combine all ingredients in a large dish and moisten with mayonnaise. Serve on lettuce.
Mix butter, milk and sugar; bring to a boil. Remove from heat. Add vanilla. Stir in oatmeal, chocolate chips and walnuts. Mix well and drop from spoon onto a cookie sheet covered with wax paper. Refrigerate until firm.
Combine water and both sugars in saucepan. Simmer for 10 minutes. Remove from heat and add coffee. Cool. Stir in vodka and vanilla. Pour in screw top jar and let stand for 2 weeks at room temperature.
Boil potatoes and hard-boiled eggs. Mash potatoes and eggs together. Add salt, sugar, onion (optional), vinegar and mayonnaise. Stir thoroughly. Serve hot or cold on lettuce with sliced eggs.
Put ginger ale in just before serving and keep mixture stirred while serving. This recipe makes 4 gallons and serves 160 to 175 people.
Cover cracked wheat with water and let soak while preparing vegetables. Chop all vegetables fine. Use only the leaves of the parsley and fresh mint. Drain and squeeze the water out of the cracked wheat and add to the veggies. Add the remaining ingredients, adjusting seasoning to taste. Serve with fresh pita bread.
Mix soup, lemon juice, curry powder and mayonnaise. Layer rice in bottom of 9 x 13 inch baking dish; add broccoli, chicken and pour soup mixture on top. Bake at 350° for 45 minutes.
Melt together shortening and chocolate. Beat together the eggs, sugar and vanilla. Add melted mixture to beaten mixture and beat well. Add flour and mix. Mix in nuts, if desired. Bake at 350° for about 25 minutes.
Combine thawed apple juice and cornstarch in a saucepan; bring to a boil, stirring constantly. Add margarine and spices, mixing well. Stir in apples. Spoon mixture into the pie shell and place the crust on top. Cut slits in the crust to allow steam to escape. Bake at 425° for 30 minutes, then reduce heat to 375° for another 30 minutes.
Mix all ingredients together (do not beat). Bake at 400° for 30 to 35 minutes.
Melt morsels in double boiler. Remove from burner and pour over slightly crushed noodles and nuts. Mix well and drop by teaspoon on wax paper or foil and refrigerate to cool 8 to 10 minutes.
Cook rice according to directions on box. Mix all ingredients, except 1/2 cup cheese. Pour all in casserole dish and top with remaining cheese. Bake at 350° for 30 minutes or until hot and bubbly.
Whip until foamy the egg white and water. Mix sugar, cinnamon and salt. Add 1 pound pecans to whipped egg whites and thoroughly coat. Add sugar, cinnamon and salt. Totally coat pecans. Put in well greased cookie sheet or shallow pan and bake 1 hour at 250°, stirring every 15 minutes.
Combine first 5 ingredients. Add can of crabmeat. Spread on English muffin and place under broiler or until cheese bubbles and browns lightly.
Heat oil in Dutch oven; brown chicken. Remove chicken and set aside. Drain off fat. Heat oven to 350°. Cook and stir onion, tomatoes and seasonings in Dutch oven until onion is tender (5 minutes). Stir in rice and broth; heat to boiling. Add chicken. Cover and bake 35 minutes. Add shrimp and peas. Bake until chicken is tender (10 minutes). Serve in paella pan or shallow serving dish. Garnish with pimento strips, parsley and artichoke hearts.
Combine all ingredients. Bake at 375° for 30 minutes in covered casserole dish. Remove cover and bake an additional 5 minutes, until it begins to turn golden brown around edges.
Boil your chicken, break into bite size pieces and set it aside. Melt butter in a large pot (4 or 5-quart). Add celery, bell pepper, yellow onions and garlic; cook until tender. Add green onions and cook for 5 minutes more. Add both cans of soup and chicken pieces; cook for about 10 minutes. Add rice, salt and pepper and pour into casserole dish. Bake at 350° for about 30 minutes, or until top is golden.
Put broccoli in casserole. Saute onion in oleo. Mix soup, milk and grated cheese. Blend well. Pour over broccoli. Bake, uncovered, at 325° for 30 minutes.
Slice ripe peaches into baked pie shell. Cook sugar, cornstarch, salt and water until clear, stirring all the time. Add jello. Cool. Pour over peaches and chill. Serve with Cool Whip or ice cream.
Moisten cornstarch with 1/2 of water. Mix other ingredients (except butter and beets). Bring to a boil; add cornstarch. Stir and cook until clear and thick (about 8 minutes). Add butter, then beets. Heat well and serve.
Brown the ground beef. Drain thoroughly. Set aside. Spray skillet with butter flavored cooking spray. Brown the diced onion. Add cooked ground beef. Stir refried beans into beef mixture.
Fry onions in 4 Tbsp. of the butter. Add flour and water. When thick, add cheese. Combine sauce with broccoli, add eggs. Pour into greased casserole dish and top with buttered cracker crumbs, using remaining 2 Tbsp. of butter. Bake 45-50 minutes at 350°.
Cook and drain loose sausage. Spoon into large bowl. Cool completely. Add cheese, Bisquick and water. Mix until blended. Roll in 1-inch balls. Place on cookie sheet. Bake at 400° for 12 to 15 minutes. Yields 48.
Blend sugars, egg and water. Add vanilla. Next, add all dry ingredients. Add oatmeal. Next, add raisins and chopped almonds. Bake at 350° for 12 to 15 minutes.
Mash 1/2 of the strawberries; add cornstarch and sugar. Cook until clear. Stir in lemon juice. Cool; add whole berries. Pour into prebaked pie shell. Garnish with Cool Whip. Store in refrigerator.
Cook, drain and set bacon aside to use as garnish. Cook diced potatoes and onion in water until soft. Allow to cool a few minutes then add remaining ingredients, except bacon and corn. Add corn during last ten minutes of cooking. Garnish with crumbled bacon. Takes about 2 hours to prepare. Delicious on a cold night!
Drain liquid from pickles and fill jar with sugar. Let stand in refrigerator overnight. Sugar will make juice in pickles again and you will have a crisp, sweet pickle with a little different taste.
Mix butter and cheese well. Add flour and mix. Then add Rice Krispies to form soft, firm dough. Add few drops of Tabasco and mix well. Make the dough into very small balls. Place on cookie sheets and flatten with damp fork. Cook in 275° oven for 15 minutes.
Cream the butter and sugar together until fluffy. Add eggs one at a time. Beat well after each addition. Add milk, flour and baking powder. Add lemon and vanilla. Beat well. Bake in tube pan; set in cold oven and turn heat up to 350°. Bake 1 hour and 15 minutes.
Gently mix whipped topping with softened cream cheese. Add sugar and flavoring. Mix until smooth. Add pineapple and coconut. Place in container of desired depth and freeze for about 2 1/2 hours. Cut into bars and serve.
Preheat oven to 300°. Melt butter in a large saucepan; remove from heat. Add seasonings and mix well. Gently toss in nuts. Place seasoned nuts in a single layer in a jelly roll pan. Bake at 300° for 25 to 30 minutes, turning frequently, until browned and crisp. Store, tightly sealed, in the refrigerator.
In a bowl, combine first six ingredients; mix well. Cover and refrigerate. Serve with vegetables.
Beat together cream cheese, egg yolk, sugar and onion. Roll bread paper thin between wax paper with rolling pin. Place 1 tablespoon cream cheese mixture on each slice, spread and roll up. Cut in half. Roll in melted butter. Place on wax paper, seam side down, for half an hour to absorb butter. Bake at 400° for 10 minutes or until lightly browned. Sprinkle with paprika and serve warm. Makes 28. Can be used as an appetizer or a sandwich.
In large bowl, combine first 5 ingredients. Using a 1/3 measuring cup, shape mixture into 2-inch balls. Place in 2 large shallow roasting pans. Combine all remaining ingredients; pour over balls. Bake at 325° for 1 hour, basting frequently with sauce.
In a 10 inch skillet, over medium heat, cook bacon until crisp, set aside. Spoon off all but about 2 Tbsp. drippings. In hot drippings, saute onion and garlic until tender; add raw rice and cook 2 to 3 minutes, stirring constantly. Add broth, tomatoes, ground red pepper, and chicken. Heat to boiling; reduce heat to low, cover and simmer for 20 minutes. Add green pepper and cook 2 minutes more. Remove from heat; let stand covered for 5 minutes or until liquid is absorbed. Garnish with bacon. Serves 4.
Mix first 7 ingredients. Heat oil in an iron skillet until very hot. Add half the mixture. Sprinkle with cheese and peppers. Pour on remaining mixture. Bake 40 to 50 minutes in a preheated 375° oven.
Mix all ingredients. Make into 1-inch balls and bake in 350° oven for 15 minutes.
Cream together the first 3 ingredients. Add egg, vanilla and sour cream. Add dry ingredients and fold in zucchini. Grease and flour oblong pan. Bake at 350° for 45 to 50 minutes. Icing is optional. Very moist.
Brown sausage and onion; drain. Transfer to a large bowl. Stir in the spinach, cream cheese and egg. Add 1 cup Mozzarella, Cheddar, cottage cheese, Parmesan, salt, pepper and cinnamon. Mix well. Stuff shells and arrange in a greased 13 x 9-inch baking dish. Combine sauce ingredients; mix well. Spoon over shells.
Put all ingredients in blender to mix. Pour in pie shells. Bake at 350° for about 40 minutes. Makes 2 pies.
Mix sugar and flour. In saucepan, melt margarine, cocoa and water. Pour over flour mixture. Add eggs, buttermilk, vanilla, cinnamon and soda. Pour in greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 34 minutes. Pour icing over hot cake.
You will need one new flowerpot (8 x 10-inch) and silk flowers.
Grind vegetables. Sprinkle with salt and ice. Let drain overnight in colander in a pillow case. Rinse with cold water, 2 or 3 times, in the a.m. and let drain for 1/2 hour.
Melt 1 cup white sugar and coat bottom and sides of baking dish. Mix milk, cream, eggs and vanilla. Pour mix into coated dish. Place in pan of water; bake at 325° for 1 hour or until center is firm. Invert onto platter.
In a large glass bowl, layer ingredients in order. Cover and place in refrigerator for 8 to 12 hours. Toss lightly at the table. Good!
Shred lettuce by hand . Add cut-up scallions (both bulb and green stem), peeled cucumber sliced crosswise, sliced radishes, 1 tablespoon of the minced fresh or dried bay dill weed, garlic powder, salt and pepper. Last of all, add the sour cream and the juice of the lemon. Mix and sprinkle with the remaining tablespoon of minced dill. Serve immediately so that the sour cream does not get watery.
Combine beef, green pepper, mushrooms, water chestnuts, onion and garlic. Stir-fry for about 5 minutes, stirring continuously, using 2 tablespoons oil.
Cook and cool noodles. Then add all your veggies in a large bowl. Stir well. Add dressing. Mix well. Will keep in refrigerator for long time. Very low calories. Serve with lemon pepper.
Preheat oven to 450°. Cut shortening into flour with pastry blender or knife until mixture is fine crumbs. Mix well and roll out to 1/2-inch thick.
Combine all ingredients. Mix well. Press firmly into bread loaf pan. Bake at 350° for 1 hour. Let stand 5 minutes before slicing.
Line casserole dish with thawed broccoli and arrange chicken over it. Mix together soup, mayonnaise, curry powder and lemon juice. Pour over chicken and broccoli. Mix bread crumbs with melted butter and spread over the top. Sprinkle grated cheese on bread crumbs. Bake at 350° for 30 minutes. Recipe can be doubled.
Preheat oven to 375°. Melt margarine in saucepan. Add onion and saute until softened. Add flour and cook, stirring constantly, for 2 minutes. Remove pan from heat and stir in buttermilk. Return to heat and bring to a boil, stirring constantly. Add cheese, mustard and salt. Stir until cheese is melted. Remove from heat. Beat in egg yolks, one at a time. Add red pepper.
Cook celery, garlic and onion in 1/2 cup of broth. Add potatoes, carrots and remaining broth. Simmer 30 minutes until tender. Add broccoli and cook 5 minutes more. Add salmon, corn and milk. Heat briefly.
Mix dry ingredients in a large bowl. Add remaining ingredients and mix until blended. Dough will be stiff. Chill. Roll dough on a greased cookie pan and cut into shapes, 1/2-inch thick. Bake at 300° for 1 hour. Makes 2 to 3 dozen.
Preheat griddle or skillet. Spray with Pam. Mix eggs, milk, cinnamon and sugar together. Dip slice of bread into mixture. Place on griddle and brown. Serve with fruit of choice and/or syrup.
Peel and dice potatoes. Cook until tender. Mash potatoes, then whip with electric mixer. Fold in mushroom soup, adding a little skim milk. Salt and pepper to taste.
Place butter inside baked potatoes. Add cut up chicken strips. Mix gravy according to package directions. Pour over chicken. Top with cheese.
In saucepan, mix sugar, corn syrup, water and salt. Boil to medium-ball stage (240°). Pour about half of mixture slowly over the stiffly beaten egg whites, beating constantly. Cook remaining syrup mixture to very hard-ball stage (265°). Beat syrup mixture into egg whites and continue to beat until mixture holds its shape. Add vanilla and nuts. Drop from teaspoon onto a greased cookie sheet. Makes 5 to 6 dozen pieces of divinity.
Preheat oven to 400°. Scratch dough should be allowed to rise once before making the bread bowls. Also, the store-bought dough should rise once before forming the bowls.
In small pan, caramelize 2 cups of white sugar. In a large kettle, mix 4 cups white sugar, milk and butter. Let this mixture come to a boil, stirring constantly while the sugar is caramelizing. Pour caramelized mixture into creamed mixture. Cook to hard boil stage. Remove from heat and add soda. Beat in thoroughly and let set 20 minutes. Add walnuts and pecan halves. Beat until thick enough to spread. Cool and eat! Gain! Gain! Gain!
Mix pudding mix, white sugar, brown sugar, evaporated milk and butter. Cook and stir over low heat until sugar dissolves. Add pecans; boil 2 to 5 minutes or until soft ball stage. Beat until shiny. Drop on wax paper to cool.
Sift dry ingredients together into bowl. Combine well beaten eggs, buttermilk and melted shortening. Add to dry ingredients, stirring until flour is barely moistened (disregard lumps in batter; overstirring makes less tender pancakes). Drop batter on hot, lightly greased griddle or frying pan; turn cakes when they are golden brown and bubbles on surface break. Makes about 18 pancakes.
Cream shortening and sugar. Add eggs, vanilla, flour, baking powder and cocoa; mix well. Spread in greased 9 x 13-inch pan. Bake 15 to 20 minutes in 350° oven. Put marshmallows on top of hot bars. Melt chocolate chips, peanut butter and stir in Rice Krispies. Put on top of marshmallows. Chill and cut in squares.
Cream butter and sugar in mixing bowl with electric mixer. Beat in vanilla. Using low speed, mix in flour. Then add 1/2 cup walnuts. With lightly floured hands, shape dough into a roll 2 inches in diameter. Roll in remaining walnuts to coat. Wrap in waxed paper and chill overnight. Slice dough 1/4-inch thick. Bake on ungreased baking sheet at 400° for 8 to 10 minutes. Transfer to rack to cool. Makes 2 1/2 dozen cookies.
Mix sugar and eggs. Pour in oil and mix at medium speed until there is no visible trace of oil. You must mix it at least three minutes. Add the flour and spices. Then add the pumpkin and mix at a slower speed until the batter is well blended. Pour into a well-greased 10-inch tube pan and bake for 1 hour at 350°.
Cream together the shortening, sugar, unsulphured molasses and egg. Sift together nonfat skim milk, flour, spices, salt, soda and baking powder; stir into the creamed mixture. Add grated carrots, raisins and rolled oats; mix well. Drop by level tablespoons on a lightly greased cookie sheet. Bake at 400° for about 10 minutes. Makes about 6 dozen.
Cook first 3 ingredients together, drain. Mix in cheese until melted and then add cooked rice and broccoli (broken into small pieces). Cut top off of roll and pull out inside. Fill with mixture (one to two tablespoons). Replace top of roll. May be wrapped separately and stored in freezer until ready for use. Take out, thaw and brush with garlic butter. Place in oven on 350° or until brown. Temperature determined on individual oven. When wrapped individually, you can take out as many as needed. Filling makes about 21 rolls.
Make a batter of the butter, 1/2 cup sugar, milk, egg yolks, flour, baking powder and vanilla. Spread this in bottom of 1 coffee cake tin. Beat the two egg whites until stiff; add 1/2 cup sugar. Spread this over the batter. Sprinkle with chopped nuts. Bake about 1/2 hour at 325°. Serve with whipped cream. Serves 8.
Place first five ingredients in food processor and process until creamy. Divide in thirds and shape first piece into a smooth ball. Roll in dill weed or lemon pepper.
Brown meat, onion, salt, pepper, and garlic salt. (Save enough cheese to cover top.) Set aside.
Boil water and sugar, then reduce heat. Allow to simmer for 20 minutes. Remove from heat, add vanilla beans. Let stand until cold. Add coffee and vodka to sugar mixture. Place in 1/2 gallon jar. Cover well and let stand for at least 2 weeks. Remove vanilla beans and serve.
In a skillet, melt butter and saute mushrooms with onion until onion is tender. Add salt, pepper, nutmeg, marjoram and sherry. Toss with hot peas. Serves 4.
Cream margarine, egg, vanilla, and sugar until fluffy. Sift dry ingredients and add alternately with applesauce. Stir in walnuts. Spoon into cupcake tins and bake at 375° for 15 to 20 minutes.
Cream butter and cream cheese together. Add sugar and cream well. Add 2 eggs, blending well. Then add 2 more eggs and half the flour, then the 2 remaining eggs. Add rest of flour and vanilla. Pour into greased and floured tube pan. Bake at 300° for 70 minutes.
Mix sugar and eggs; beat mix with a fork. (Don't use an electric mixer.) Add Bisquick mix, coconut and pecans. Pour into greased baking pan and bake at 325° until toothpick is still sticky, about 25 minutes. Don't overcook.
Combine butter, peanut butter, graham cracker crumbs and sugar in a large bowl. Press into a greased 9 x 13-inch pan. Melt chips and spread over top. Cool and cut into squares. Keep refrigerated!
In smal bowl combine yogurt, sugar and vanilla; set aside. Brush 1 side of each slice of bread with half of the margarine. Place bread, margarine side up, on baking sheet. Broil until bread is lightly browned, 1 to 2 minutes. Spread each bread slice with 1/2 cup pineapple and continue broiling until pineapple is heated through, 2 to 3 minutes. Top each Danish with half of the yogurt mixture, serve immediately.
Place about 2 tablespoons cranberry sauce in bottom of 4 parfait glasses. Layer yogurt, remaining cranberry sauce and top with granola. Makes 4 servings.
In a large bowl or 13 x 9-inch pan, layer lettuce and onion. Spoon 1/2 cup mayo evenly over top. Layer celery, green pepper and peas. Spread remaining mayo over top. Sprinkle sugar, cheese and bacon over top. Cover and refrigerate at least 8 hours. Add water chestnuts. Toss before serving.
Put egg in a cup and add enough water to equal 1 full cup. Blend lard and flour until crumbly. Add remaining ingredients. Blend until it forms a ball. Break into 6 or 7 smaller balls. Roll each into pie crust shape. This freezes very well.
Mix and form into 24 balls. Using thumb, press into small tart pans. Fill with the following:
Brown and drain beef. Stir in remaining ingredients except egg and cheese. Place flat crescent rolls in greased 10-inch pie plate. Pour in meat mixture. Pour egg evenly over all. Bake at 350° for 30 to 45 minutes and then top with cheese.
Mix cheese and mayonnaise. Add onions and peppers. Spread over tortillas. Roll up, wrapping each roll in wax paper. Refrigerate at least 1 hour before slicing and serving. Keeps well in refrigerator for days.