HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ingredients for sauce and simmer for 10 minutes or microwave for 1 to 3 minutes, stirring after each minute. (Microwave just until bubbly.) Arrange chicken wing parts in bottom of cake pan or smaller pan (size depends on amount of chicken). Pour sauce over chicken and bake at 400° for 45 minutes.
Brown ground beef, drain and add in taco seasoning. Mix refried beans with beef mixture. Spray muffin tins with Pam. Spread biscuits in muffin tin and spoon in beef and bean mixture. Sprinkle cheese on top of each taco muffin. Bake at 350° until done.
This amount is good for a small amount of coleslaw. If you need a large amount of cabbage such as 10 pounds, you would need 4 times the amount of ingredients used. Heat vinegar and sugar until sugar is melted. Cool and pour over cabbage; mix well. Will keep in refrigerator for a few days.
Put white onion and ground meat in a frypan; cook and drain. In a separate pan, saut shrimp. Once shrimp is cooked, add ground meat, tomato sauce, tomato paste, water and seasoning. Add sugar and cook on a medium fire. Boil noodles in a separate pot and drain. Add noodles and meat together; stir and let cool.
Wash turkey and dry. Spread with butter and salt, inside and out. Put breast in one end of pan and dressing in the other. Cover and bake at 350° for 3 to 4 hours. Stick knife in thick part of bird. Done when tender and no blood comes out.
Sprinkle breasts liberally with paprika. Melt 1/2 of butter in skillet over medium heat. Brown breasts on both sides. Place chicken in 2-quart casserole and arrange artichoke hearts between pieces. Add other 1/2 of butter, scraping bottom of skillet to loosen stuck pieces. Add mushrooms and onions. Saute until tender. Sprinkle flour over onions and mushrooms. Stir in broth, sherry and rosemary. Cook 3 to 5 minutes. Pour over chicken and bake at 375° for 40 minutes. Use sauce as "dunk" for French bread.
Rub pork chops with mixture of pepper, paprika and Season-all. Brown chops on both sides. Combine orange juice, sugar, curry powder, cloves and orange peel. Pour over chops. Cover; reduce heat and simmer 1 hour or until tender. If needed, add small amount of water during simmering. Serves 4.
Melt butter. Mix with flour. Add milk. Stir in the ingredients above and put in casserole dish. Cover with cracker crumbs and bake at 350° about 45 minutes, until bubbly and brown.
Crush Rice Krispies in blender. Melt 1 stick of margarine. Take chicken pieces and dip in butter and then in Rice Krispies. Put on a cookie sheet or baking pan. Salt and pepper to taste. Bake at 350° for 1 1/2 hours (time may vary according to size of the chicken pieces).
Stir all ingredients together in a medium bowl until the sugar is thoroughly dissolved. Pour into the ice cream maker and follow directions given for your machine.
Combine pudding mix and milk in a saucepan. Cook and stir over medium heat until mixture comes to a full boil. Place plastic wrap on the surface of the pudding. Chill.
Do not drain kraut; sprinkle parsley over kraut. Add sugar and let stand for 1/2 hour. Add remainder of ingredients; mix well. Cover tightly and refrigerate for 12 hours before use.
Knead all ingredients together. Roll into balls. Bake at 400° for 10 minutes.
Use 1 large Bundt cake pan or 2 large pans. Mix all ingredients. Grease and flour pan. Start in cold oven. Bake at 300° for 1 1/2 hours, until toothpick inserted in center comes out clean.
Combine chicken and soup. Add remaining ingredients except cheese. Pour into well-greased casserole dish; top with cheese. Bake at 350° for 15 minutes or until bubbly.
Slice mushrooms and chop onion. In a small pot, melt butter, then add mushrooms and onion. Stir constantly until onion becomes transparent and mushrooms are soft, about 5 minutes. Serve immediately. Goes great with steak!
In a medium bowl, whisk together baking mix, milk, egg and sugar until smooth. Stir in chocolate chips. Heat a heavy skillet or griddle over medium-high heat. Grease lightly. Using about 1/4 cup batter for each pancake, pour batter into skillet in shape of a heart and cook until bubbles appear on surface and edges are dry. Turn and cook until bottom is golden brown. Place cooked pancakes in a warm oven until ready to serve. Serve with chocolate syrup or syrup of your choice. Makes about thirteen 4-inch pancakes.
In a microwave safe bowl, add all ingredients except nuts. Heat on high for 4 to 5 minutes, or until chips and margarine are melted. Stir until creamy smooth and margarine is mixed well. Stir in nuts. Pour into a lightly greased pan. Chill.
Blend oil, sugar and vanilla in a mixing bowl. Add eggs; beat well. Add cocoa and flour to mixture; beat well. Stir in nuts. Spread in greased 13 x 9-inch pan. Bake at 350° for 20 to 30 minutes or until brownie begins to pull away from edges of pan. Cool in pan. Cut into squares.
Combine all ingredients, except paprika. Spray 9 x 9-inch pan with Pam. Add ingredients. Sprinkle with paprika. Bake at 350° for 40 to 45 minutes or until light brown and set. Let stand 5 minutes before serving. Serves 6. Contains 170 calories per serving and 4 gr. fat.
Cook sugar, cinnamon, vanilla, water and butter until mixture spins a thread. Pour in nuts; stir quickly. Turn out onto waxed paper. Separate large clumps.
Soak tapioca in water for at least 1 hour. Add milk and cook stirring constantly until mixture thickens. Add salt, sugar and eggs (mixed). Cook, stirring 10 to 15 minutes longer. Remove from heat and add vanilla. Add Cool Whip when completely cool. Jello or fruit may be added along with the Cool Whip.
Dissolve gelatin in water. Add cranberry sauce; stir until smooth. Add pineapple and nuts. Refrigerate until set. Serves 6.
Boil 5 minutes, stirring constantly. Remove and beat until creamy. This will take a while. Drop by teaspoon on foil.
Crumble the Oreos (I use food processor). Put half in a 13 x 9-inch pan. Mix the margarine, cream cheese, powdered sugar and Cool Whip. In a separate bowl, stir together milk and pudding until thick. Add to Cool Whip mixture. Pour over Oreo crumbs in pan. Cover with remaining crumbs. Garnish with gummy worms. Serves 12.
Mix together yellow cake mix, oil, eggs and sour cream, stirring by hand. Pour half of batter into 9 x 13-inch cake pan. Sprinkle with brown sugar and cinnamon. Pour remaining batter on top. Swirl batter and bake at 325° for 40 minutes.
Mix all ingredients together. Bake in a well-greased 9 x 13-inch pan at 400° for 20 to 30 minutes.
In 4 cup Wonderlier bowl, combine graham cracker crumbs from cheesecake mix and margarine. Press crumb mixture into bottom of modular mates container. Spread softened ice cream over crust. Apply seal. Freeze while preparing pumpkin cheesecake mixture. In small mixing bowl, combine cheesecake filling mix and milk. Beat at medium speed for 3 minutes. Spread cheesecake mixture over ice cream layer in modular mates rectangular container. Apply seal; freeze several hours until firm.
Mix up corn bread mix. Brown hamburger with onion and vegetables. Pour corn bread mix over all. Bake at 300° to 350° until bread is done.
Cut potatoes into small cubes; boil in 1/2 pan of water until tender. Add 1/2 cup milk to potatoes.
Mix cheese, sugar and mayonnaise. Add pineapple, sauce, nuts and Cool Whip. Pour into 9 x 13-inch pan. Freeze.
Cream together the cream cheese, sugar, peanut butter and milk until smooth. Fold in Cool Whip. Pour into graham cracker crust. Freeze until firm. Garnish as desired. Serves 6 or 8.
Mix all ingredients and top with almond slivers. Bake at 350° for 25 minutes. Serve warm. May reheat in the microwave.
Preheat oven to 300°. Grease and flour a 10-inch tube pan. In large bowl at medium speed, cream butter, shortening and sugar until light and fluffy. Add vanilla and lemon extracts. Add eggs one at a time, beating well after each addition. At low speed, beat in flour. Add evaporated milk; beat until well blended. Bake 1 hour and 45 to 50 minutes. Cool in pan on wire rack. Remove from pan. Sprinkle with powdered sugar.
Brown hamburger, drain and put in crock-pot. Add Velveeta cheese, green chiles and tomatoes, chili powder and Worcestershire sauce. Stir often until the cheese is melted. Serve with tortilla chips.
Separate biscuits and cut each in 2 or 3 pieces. Flatten each piece and wrap around a piece of apple. Place in buttered pan.
Mix graham crackers, sugar and margarine. Press in pan or dish. Cream together the cream cheese, sugar and Cool Whip. Pour over graham cracker crumbs and top with cherry pie filling.
Mix dry ingredients. Add 1 cup boiling water, mix. Add 3/4 cup peach syrup. Cool. Add drained, cut up peaches and vinegar. Pour into 4 to 6-cup mold. Refrigerate.
Preheat oven to 300°. Grease a 9-inch tube pan, line with wax paper and grease again (or use generously greased and floured 10-inch fluted tube pan). Sift together flour and baking soda, set aside. In large bowl mix remaining ingredients; blend in dry ingredients. Pour into prepared pan. Bake 1 hour and 50 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn out of pan, remove wax paper. Garnish, if desired.
Make a roux. In large pot, add onion, green onion, bell pepper and celery to roux. Stir until soft. Add 2 quarts water and Ro-Tel tomatoes. Simmer for 1 hour. Add crawfish, parsley and garlic, then simmer for 30 minutes. Serve over rice.
Mix by hand the oleo, butter, cream cheese, eggs (beaten one at a time), vanilla, sugar, flour and baking powder. Place 1/2 batter in a greased and floured angel food cake pan. Arrange 1 cup of nuts and 1 jar drained cherries on top of batter. Add more batter and add the rest of nuts and cherries. Bake at 350° for 1 hour, then at 325° for 45 more minutes.
Place margarine in mixing bowl to soften. Then combine sugar, salt, flour and milk in saucepan. Heat over low temperature until sugar and flour is dissolved. Do not boil; remove from stove and cool to room temperature in fridge. When cool, pour liquid over butter and add vanilla. Beat with electric mixer until fluffy and of spreading consistency. Takes long to beat (minutes). Don't give up. It's worth the wait!
Let cream cheese soften at room temperature. Then mix remaining ingredients. Chill. Serve on Ritz crackers or Wheat Thins.
Cook tortellini according to directions on package. Combine with next 5 ingredients. Toss with oil and red wine vinegar. Serve immediately.
Position rack in top third of oven and preheat to 375 degrees. Spray 9 x 13 glass baking dish with cooking spray. Bring large pot of salted water to a boil. Add sliced potatoes and carrots. Cover and cook 5 minutes. Drain well. Arrange 1/3 of cooked vegetables in bottom of prepared dish. Sprinkle with 1/3 tsp. salt and generous amount of pepper. Sprinkle 1/3 of grated cheese over layer. Repeat, layering with remaining cooked vegetables, salt, pepper and grated cheese. Pour chicken stock over vegetables. Dot top with 1/4 cup unsalted butter. Cover and bake until chicken stock is absorbed and vegetables are tender, about 1 hour. Uncover, and bake until top is golden brown, about 10 minutes more. Let gratin stand at room temperature 10 minutes before serving. Serves 8.
Mix pudding and milk with an electric mixer for approximately 2 minutes. Fold cool whip into pudding mixture in a 13x9-inch pan. Place one layer of graham crackers. Place 1/2 of the pudding mixture on top of graham crackers. Place a second layer of graham crackers on top of pudding mixtures. Place a third layer of graham crackers on top of the pudding mixture. Top everything off with chocolate frosting. Chill in the refrigerator for 12 hours before serving.
Cook beets. When tender, drain and remove peelings. Mix remaining ingredients and pour over beets and boil about 10 minutes. Place in sterile quart canning jars, filling jars to about 1-inch from the lip of jar, work out air bubbles and seal. If properly sealed, beets have an indefinite shelf life. Refrigerate after opening.
Pre-cook the bacon so that it is nice and crisp, then chop it rather coarsely. Remove the skin and seeds from tomato by placing the whole tomato in boiling water for about 10 seconds then plunging into ice water. After removing the skin cut the tomato in half and scoop out the seeds, then chop. Bring a pot of water to a boil for the fettuccine. Heat a good sized heavy saute pan or skillet. Add olive oil and butter.
Stir baking soda into buttermilk; set aside. In large mixer bowl, cream butter or margarine and sugar until light and fluffy. Add eggs, one at a time, beat well. In medium bowl, combine flour, cinnamon, cloves and nutmeg; add alternately with buttermilk to egg mixture, beginning and ending with flour. Stir in jam. Bake at 350° until done. Frost with Cream Cheese Frosting.
Mix and bake at 350° for 10 minutes in a 9 x 13-inch pan. Put in refrigerator to cool about 1/2 hour.
Slice potatoes. Place half in a large baking dish. Brown meat, a few pieces at a time, with onion in oil in a large skillet. Remove meat and onions as they brown to baking dish. Top with remaining sliced potatoes.
Mix jello and water; add ice cream and pineapple. Stir until most of the ice cream is melted. Cool in refrigerator until salad is jelled. Serve.
Melt butter and mix with sugar, cinnamon and walnuts. Roll biscuits in mixture and place in Bundt pan about 3/4 of height of pan. Top with cherries and bake 30 minutes at 350°.
Shred cabbage, sprinkle with salt and let stand to bring out natural juices of cabbage. Pour cole slaw dressing over cabbage. Use sparingly.
Melt butter. Blend flour, salt, pepper and mustard until smooth. Add milk; cook until thickened. Add Worcestershire sauce, hot pepper sauce, 1/4 cup Parmesan cheese and crabmeat; mix well. Arrange artichoke hearts on bottom of 1 1/2-quart casserole dish. Cover with sliced eggs, spoon in crab mixture. Top with buttered bread crumbs which have been mixed with 1/4 cup Parmesan cheese. Bake at 350° for 30 to 40 minutes. Makes 6 to 8 servings.
In 10 ounce glass, put lime juice and drop rind in glass. Add rum and 2 cubes of ice. Fill glass with any cola. Stir well.
Cream cheese and butter together until well blended. Cream in the flour. Shape about 1 tablespoon of dough around each olive. Seal edges. Place on an ungreased cookie sheet. Bake at 400° for 10 to 15 minutes. Serve warm.
Heat oven to 350°. Mix cereal, lemon peel and salt. Dip chicken in egg white. Coat with the cereal mixture. Arrange in a 13 x 9-inch pan which has been sprayed with no stick cooking oil. Bake 20 minutes or until thoroughly done. Makes 6 servings.
Peel potatoes and slice (thin). Make a white sauce of the butter, flour, salt and milk. After white sauce thickens, remove from heat and add the grated cheese. Place potatoes in casserole dish and cover with hot cheese sauce. Bake in preheated 375° oven for 1 to 1 1/2 hours.
Sift flour, cocoa, soda, sugar and salt into 9 x 13-inch pan. Sift it into piles in pan. Then make 3 holes. In first hole, add vanilla; in second hole, add vinegar and in third hole, add oil. Pour cold water over whole mixture and mix well with spoon. Bake at 350° for 25 minutes or until done.
Mix butter and cocoa in a pan, but do not boil. Add milk, sugar and vanilla. Stir well and add pecans or walnuts. Spread on chocolate cake.
Mix all ingredients. Bake in casserole at 350° for 30 minutes, covered; uncover and bake 15 minutes.
Combine cornstarch and water; stir until smooth. Add to eggs; blend well. Add pineapple, sugar and vanilla; mix well. Pour into a lightly greased 1 1/2-quart casserole. Dot with butter and sprinkle with cinnamon. Bake at 350° for 1 hour. Yield: 6 servings.
Cream butter and sugar. Add eggs. Mix in flour and flavorings well. Bake 1 1/2 hours in stem pan at 350°.
Saute onion in butter until tender, add to mashed potatoes. Add beaten egg and blend well. Add flour until good consistency for pancakes. Heat skillet until hot. Place flour in saucer and add potato mixture to coat. Fry until golden brown, turning once.
Preheat oven to 350°. Grease and flour pan (13 x 9 x 2-inch). Melt oleo and peanut butter in pan over hot water. Add other ingredients. Bake 25 to 30 minutes. Enjoy!
Mix together sour cream and pudding. Blend thoroughly. Chill. Makes a great dip for strawberries and bananas.
Beat egg white and water until foamy. Mix sugar, salt and cinnamon into egg mixture. Add pecans. Mix well. Spread on a buttered cookie sheet. Bake at 225° for 1 hour. Stir every 15 minutes.
To jello, add 1 cup of hot water and 1 cup pineapple juice. Pour sugar over berries. Add nuts, celery and pineapple. After jello sets, add other ingredients and chill.
Preheat oven to 350°. Prepare cake mix according to package directions. Spoon into paper lined muffin pan, 2/3 full. Cream the cream cheese and sugar; mix in a bowl until light. Add salt and egg. Beat until light. Stir in chocolate bits. Drop by teaspoon onto each cupcake. Bake 25 to 30 minutes.
Mix sugar, syrup, salt and water. Bring to a boil. Add peanuts. Cook until it boils and peanuts stop popping. Add the soda and mix thoroughly. Pour into a buttered dish or pan. Break into pieces when cool. Store in an airtight container.
Mix together first 5 ingredients. Fold in remaining ingredients. Freeze in freezer compartment.
Dissolve jello in hot water. Add sugar, salt, juice and lemon rind. Congeal slightly. Chill milk until it freezes around edge of refrigerator tray. Whip until very stiff. Whip in jello. Spread half of crumbs in a large pan, 13 x 9 1/2-inches is a good size pan. Pour mixture in pan and spread evenly. Sprinkle remaining crumbs over top. Chill 3 hours or longer. (Can be kept several days.) Serves 12.
Cut shortening into dry ingredients. Dissolve yeast in 1/4 cup warm water. Stir into buttermilk. Divide dough in half. Roll out each half flat with rolling pin, brush melted butter on rolled out dough. Sprinkle heavily with cinnamon, then sugar, then roll up dough long ways, lay in greased Bundt pan. Bake at 450°.
Thaw and drain broccoli several hours or overnight. Saute onion in butter; stir in flour and add water. Cook over low heat until mixture thickens. Add cheese and salt; stir until cheese melts. Add beaten eggs and broccoli; mix well. Pour into greased baking dish and cover with 4 slices toasted bread crumbs stirred in 1 stick melted butter. Bake at 325° for 30 to 40 minutes.
Line cookie sheet with foil. Place saltine crackers, salt side up, in pan. Combine sugar and margarine. Boil approximately 10 minutes, stirring until thick. Pour over crackers and bake 10 minutes in 300° oven. Pour chocolate chips over crackers. May need to put in oven again if chips do not melt. Refrigerate. Break into pieces.
Brown hamburger in skillet; add to beans. Mix in remaining ingredients. Bake at 375° for 1 hour or until brown. Serves 6.
Combine flour, baking powder, soda and sugar substitute in a medium bowl, stirring to blend. Cut in margarine with a pastry blender until mixture resembles coarse meal. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough onto a lightly floured surface and knead 8 to 10 times. Divide dough into thirds. Gently shape each third into a ball. Place 2-inches apart on an ungreased baking sheet. Flatten each ball into a 1-inch thick circle. Score each into 4 wedges.
Melt margarine over low heat. Blend in flour and seasonings. Remove from heat; slowly stir in milk. Mix vegetables in sauce. Turn into a buttered 8 cup casserole. Sprinkle buttered bread crumbs in a ring around top; fill center with grated Cheddar cheese. Bake 30 minutes at 350°. Yield 6-8 servings.
Combine zucchini slices and lemon juice. Cook until tender, about 5 minutes. Add sugar, nutmeg and cinnamon. Cook 3 minutes longer. Set aside and add 1/2 cup Pie Crust Mixture.
Cream sugar and shortening; add eggs, one at a time, and beat well. Add water, then flour sifted with soda, cinnamon and salt. Stir in dates and nuts. Drop by heaping teaspoonfuls on cookie sheet sprayed with Pam. Bake at 350° for 12 to 15 minutes.
Cream butter, Crisco and sugar with electric beaters 10 minutes. Add eggs, one at a time; continue creaming. Add flour, milk, salt, baking powder and almond extract. (Blend well all ingredients.) Pour into a well-greased, floured tube cake pan. Bake 1 1/2 hours at 325°. This cake will make twelve servings.
Mix together flour, margarine and nuts. Spread in bottom of a 13 x 9-inch pan. Bake 15 minutes at 350°. Let cool.
Blend all ingredients. Beat 4 minutes at medium speed. Pour into greased and floured 10-inch Bundt pan. Bake at 350° for 50 minutes or until cake pulls away from pan. Cool in pan for 15 minutes. Unmold and cool on racks. Top.
Preheat oven to 350°. In a 13 x 9-inch pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour Eagle Brand evenly over crumbs. Top with remaining ingredients; press down firmly. Bake for 25 to 30 minutes, or until lightly browned. Cool; cut into bars.
Combine all ingredients, except chicken. Bring to boil. Add chicken. Cover; reduce heat to simmer for 30 minutes. Uncover; simmer 30 more minutes. Take bay leaves out. Serve over vermicelli (need 4 cups); 90 calories each 1/2 cup serving. Cacciatore: 159 calories per serving.
Preheat oven to 375°. Grease a 3-quart casserole. In large skillet over high heat, brown beef with scallions for 5 minutes. Discard drippings. Add chili powder and cumin; cook for 1 minute, stirring. Remove from heat; stir in corn, tomatoes and beans. In a bowl, mix Ricotta, eggs and 1 cup of the Monterey Jack. Line bottom and sides of prepared casserole with 8 of the tortillas; top with 2/3 of the beef mixture. Cover with Ricotta mixture, remaining tortillas, then remaining beef mixture. Place in oven. Relax for 35 minutes. Sprinkle casserole with remaining Monterey Jack; bake for 5 minutes. Garnish with scallions.
Wrap chicken with bacon. Cover bottom of greased pan with beef. Arrange chicken on top of beef in one layer. Mix soup and sour cream. Pour over chicken. Bake at 275° for 3 hours, uncovered.
Mix together and store in airtight container in refrigerator. Serve over cream cheese with crackers.
Combine ingredients. Mix thoroughly. Pour into well-oiled pan. Set in another pan of warm water. Bake in moderate oven (400°) until an inserted knife comes out clean. If desired, additional milk may be added to provide moisture. Makes 6 servings.
Drain olives and put them on paper towel to dry. Cream cheese and butter. Add flour, baking powder and Tabasco sauce. Roll dough around olives. Sprinkle with paprika. (At this point, balls may be put on cookie sheets and frozen. After they freeze, put in freezer bag and freeze for month. Thaw before baking.) Bake at 375° for 15 to 20 minutes or until brown.
Cream butter and margarine; gradually add sugar, beating at medium speed with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in vanilla and nuts. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 to 15 minutes; remove from pan and cool completely. Yields one 10-inch cake.
Preheat oven to 325°. Cream butter and sugar. Sift flour. Measure flour. Add flour and eggs alternately to batter, starting and ending with flour. Fold in flavorings and whipped topping. Mix only until blended. Pour batter into a greased and floured 10-inch Bundt pan. Two loaf pans can be used. Bake 1 hour and 15 minutes.
Boil potatoes until tender; drain and cool. Cut potatoes into 1/4-inch slices. Combine yogurt, mayonnaise, onions, salt and dill weed. Mix well. Add potatoes and toss gently. Chill before serving.
Combine salt, pepper and garlic powder. Rub over roast. Brown roast on all sides in vegetable oil in Dutch oven. Drain off drippings. Combine remaining ingredients; pour over meat. Cover and bake at 325° for 3 hours or until tender.
Combine soup and milk. Heat; stir occasionally. Do not boil. Add lemon juice and seafood; heat. Serve over rice.
Bake at 350° for 35 to 40 minutes in 9 x 13-inch pan.