HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. Combine yogurt, paprika, thyme (if desired), salt, pepper and garlic powder; mix well. Coat chicken with mixture. Chicken may be covered and refrigerated overnight or until baking, or baked immediately. Spray shallow roasting pan or jelly roll pan with vegetable spray. Combine bread crumbs and margarine in shallow dish, mixing well. Coat chicken in crumbs; place in pan. Bake breasts 25 minutes, thighs 30 to 35 minutes or until chicken is tender and juices run clear. Makes 6 servings. Serving size: 1/6 recipe.
In a bowl, mix together with a mixer the cream cheese and salsa. Pour into a bowl and top with chopped lettuce, diced tomato and green or black olives. Keep chilled until ready to serve. Serve with chips.
Mix dry ingredients. Slowly add boiling water, stirring constantly. Add butter and vanilla. Cook until slightly thickened.
In large bowl, stir chicken broth, vinegar, corn oil, garlic, basil, salt and crushed red pepper. Add twist trio and Parmesan; toss to coat well. Stir in broccoli, tomatoes and red pepper. Serve at room temperature. Makes 8 servings.
Mix sugar, corn syrup and water in large saucepan. Stir over medium heat until sugar dissolves. Boil without stirring until temperature reaches 310° or until drops of syrup forms hard brittle threads in cold water. Remove from heat.
Boil sugar, water and grated orange rind together for 5 minutes. Remove from heat and add crushed mint leaves. Cool. Combine tea and orange juice. Half-fill ice tea glasses with crushed ice. Add tea and sweeten with mint syrup. Serves 6.
Cream Crisco and extracts until real creamy; add water. Add powdered sugar a little at a time until creamy.
Beat egg whites. While beating, add baking powder and cream of tartar. Boil sugar, Karo and water to thread stage. Add slowly to beaten egg whites. Add vanilla and beat until smooth.
Combine all ingredients in crock-pot. Cook for 12 hours on low. Serve over rice or noodles.
Mix all ingredients together. Add enough flour so that dough doesn't stick to hands, but is not real stiff.
Melt margarine, then saute onion until clear. Grate cheese and mix everything together except potatoes. When ready to bake, add potatoes and bake at 350° for 1 hour. Serve while warm.
Preheat oven to 350°. Spray tins with cooking spray or oil with vegetable oil. Mix flour, brown sugar, baking powder, salt, cinnamon, ginger and cloves in a large mixing bowl. Add the oil, applesauce, egg, egg white, vanilla, strained carrots, juice and the crushed pineapple in its own juice. Mix well. Stir in coconut. Fill pans 2/3 full. Bake for 20 to 25 minutes. Turn muffins out onto a wire rack. Once cooled, store in airtight container. Will make 18 muffins. These muffins are lo-cal. They contain 168 calories per muffin and 5 grams of fat each.
Soak bread in milk for 5 minutes. Add sugar and butter. Pour slowly over eggs. Add vanilla and mix well. Pour into greased baking dish. Bake in pan of hot water at 350° until firm, about 1 hour.
Peel, core and thinly slice apples. Place in baking dish. Pour water over apples. Mix sugar, flour, margarine and cinnamon until very fine. A food processor works well for this. Sprinkle over apples. Bake at 325° for 30 to 40 minutes. Serve warm. Very good with ice cream.
Microwave chicken 15 minutes. Let cool. Then deskin and cut up. Boil noodles according to package directions. Mix chicken, noodles, soups and milk. Sprinkle cheese over top after putting in a casserole dish. Bake at 350° for 1/2 hour to 45 minutes, until cheese melts.
Mix powdered sugar and cocoa. Add water; mix and set aside. Heat 1/2-inch oil in small skillet on medium heat. Cut or punch holes in biscuits. When oil is hot, drop biscuits (a few at a time) into oil. Cook until golden brown on both sides. Dip fried donuts into chocolate mix. Place on a platter and sprinkle with decorator sprinkles, chopped pecans, coconut, etc.
Dough will be stiff. Chill dough. Roll 1/4 inch thick. Cut with favorite cutters. Bake at 400° to 425° for 12 minutes. Makes about 3 dozen.
Melt margarine and add flour to make a paste (set aside). Whip eggs in a large bowl; add cheeses, baking powder, salt and sugar. Add flour/margarine paste. Place in 9 x 13-inch baking dish (glass is best) and bake for 45 minutes at 350°. Can also mix night before, refrigerate and bake in morning. Serves 6 to 8 people.
Mix figs, sugar, and jello and cook 7 minutes after comes to a rolling boil. Pour into jars and seal.
Boil squash and onion until tender; then drain and mash cooked squash. Add other ingredients and mix well. Pour into greased 1-quart casserole dish and bake at 375° for about 40 minutes. Yields 6 servings.
In a blender, combine all ingredients. Cover and blend 30 seconds. Serve immediately. Makes 6 (8 ounce) servings.
Mix together and pour into unbaked pie shell. Bake at 350° for 1 hour.
Mix jello, pecans, coconut and milk. Chill 1 hour. Shape into berries and roll in colored sugar. Use green colored almonds for stems.
Combine all of the ingredients. Cook 40 minutes over low heat. Makes about 12 cups of soup. Can be frozen.
Mix flour, sugar and margarine. Use 2 2/3 cups of mixture. Press in bottom of pan. Bake in oven at 350° for 8 to 10 minutes. Mix remaining flour mixture with the rest of the ingredients. Bake at 350° for 25 to 30 minutes.
Add 1 package spinach and 2 1/2 cups ditalini after soup boils. Makes 4 to 5 gallons.
Cream the sugar, oleo, eggs, salt and cardamon seed. Dissolve the yeast and sugar in the warm water. Let rise and add to creamed mixture. Makes 3 rolls.
Combine ingredients and marinade wings for 24 hours in refrigerator. Bake at 400° for 30 to 45 minutes.
Cook chicken; remove bones and skin. Cut up and place in baking dish. Mix broth and celery soup, beating and stirring until smooth. Pour over cut-up chicken. Mix flour, salt, milk, pepper and baking powder and pour over chicken. Dot with butter. Bake at 425° for 30 minutes or until done.
Melt cheese and margarine. (Works great in microwave but need to watch carefully to keep from burning.) Add powdered sugar, cocoa, vanilla and nuts. Beat and spread in large sheet pan. Makes 7 pounds. The fudge is very rich and creamy. You can cut recipe in 1/2 very easily.
Combine first 7 ingredients. Pour marinade over veal; marinate 15 minutes. Remove meat and save marinade. Dredge veal in flour; brown on both sides in butter. Place veal in a 1 1/2-quart casserole. Combine marinade, broth, green pepper and mushrooms. Pour over veal. Cover and bake at 350° for 30 minutes. Remove cover; top with onion rings. Bake, uncovered, 15 minutes. Yield: 2 servings.
Mix all ingredients together. Bake at 325°. Cool completely. Makes 3 (9-inch) layers. Slice each layer in half and frost. (I bake in 6 different pans; it's easier.)
Brown pork and beef with onions in 4 tablespoons of oil for about 15 minutes. Add cut up chicken and rest of ingredients. Cook for 2 hours.
Preheat oven to 325°. Mix ingredients in the order given. Stir well. Grease and flour three loaf pans (9 x 4-inch). Pour batter into the loaf pans. Bake for 50 to 60 minutes or until an inserted toothpick comes out clean. Great to give as a gift!
Place roast in large pan. (If roast is frozen, add an extra 45 minutes to cooking time.) Pour wine and beer over roast. Sprinkle dry onion mix over. Cover. Roast for 3 hours at 325°. Last hour, put in vegetables.
Cover cranberries with sugar and let stand overnight. Drain juice and mix other ingredients in before serving.
Spray chicken with Pam spray. Put ingredients together. With your fingertips, sprinkle mixture over chicken. Bake at 350° for 1 1/2 hours, until well done.
Beat eggs. Add sugar, melted butter, cornmeal, vanilla, vinegar and cream. Pour into a pie plate. Bake at 350° for 50 minutes.
Mix together. Make balls, then roll in powdered sugar. Chill. Makes 2 1/2 dozen.
Mix all ingredients together. Stir in one 8 ounce tub of Cool Whip. Pour into Jell-O mold to set. When set, invert mold onto plate. Slice and have a perfect sundae!
Cook sugar, syrup, water, vinegar and salt to 262° or very firm ball stage. Beat slowly into well beaten egg whites. Add nuts and vanilla when mixture begins to thicken. Drop by spoonfuls on heavy waxed paper. Store in an airtight container.
Mix hamburger with next six ingredients into meatballs and set aside. Bring the 2 cans of beer and ketchup to boiling. Place meatballs into boiling soup; reduce heat to simmer. Simmer for 1 to 2 hours.
Drain pineapple; reserve juice. Sprinkle chicken with salt. Brown chicken in oil. Combine spices; sprinkle over chicken. Add garlic and onion; saute. Add reserved juice with next 4 ingredients. Cover. Simmer 25 minutes.
In a large mixing bowl, combine 2 1/2 cups flour and yeast. In a saucepan, heat milk, sugar, shortening and salt until lukewarm and shortening almost melts. Add to flour mixture and beat at low speed until mixed. With a spoon, put in the rest of the flour, a little at a time, until you have used as much flour as possible.
Heat filling, lemon juice aand water until thickened. Pour into 9-inch pie plate. Cover with danish rolls and bake as directed until rolls are done.
Pour margarine over coconut. Stir until blended; add milk, blend sugar in gradually. Mix well and chill. Form into 1-inch balls. Chill at least 3 hours. Melt paraffin and chocolate in double boiler. Using a toothpick as holder, dip coconut balls into chocolate mixture. Set on waxed paper. Remove toothpick.
In large bowl put potatoes, onions, parsley, salt and pepper. Toss lightly. Combine mustard, sweetener and vinegar in small bowl, mixing well. Pour over potatoes. Stir until well blended. Arrange on greens 1/2 cup salad per person. Serves 6.
Bring water and raisins to boil and let set. This is how you get raisin juice.
Bring water to a boil (in a pot). Drop in bouillon cubes; wait for them to dissolve. Add the rice. Add the butter. Add saffron threads (try to separate them). Cover pot tightly and reduce flame to simmer. Simmer for 20 minutes. Garnish with parsley.
Let cream cheese and Cool Whip soften. Mix cream cheese and peanut butter together until smooth. Add powdered sugar. Can add a little milk at this time if needed. Fold in Cool Whip. Pour into crust and chill several hours or overnight.
Drain peaches, save juice and add it to vinegar and enough water to make 2 cups. Boil 5 minutes with the spices. Strain over jello and stir to dissolve. Chill until thickened. Add peaches and chill until set.
Spread roll dough on cookie sheet. Bake crust for 10 minutes at 375°. Cool. Mix cheese, dry Ranch dressing and mayonnaise. Spread on crust. Cool. Before serving, top with veggies; broccoli, cauliflower, grated carrots, cheese of your choice and black olives (sliced). Serve, enjoy!
Mix all ingredients together and bake at 350° for 30 minutes. Frost cake with the following frosting. Refrigerate until serving time and also refrigerate any leftovers.
Combine all ingredients in a large container, prefer one with a cover. Mix together and then add wings to the mixture and let them soak. Occasionally turn. It is best to refrigerate overnight.
Mix all ingredients together. Put batter into greased and floured cake pans. Best in two 8-inch pans. Bake for 30 minutes at 350°.
Grate cheeses and chop chilies. Layer a 9 x 13-inch pan starting with cheeses, then chilies, then cheeses, etc. Then beat eggs, milk and flour and pour over cheese and chilies layers. Bake at 350° for 45-50 minutes. Let set for a few minutes before serving.
In a large pan, put ground pork with enough water to cover pork. Simmer for 30 minutes.
Mix all ingredients together thoroughly. Spread half of the mixture into pan. Pour filling on top. Pour remaining mixture on top of filling. Bake at 350° until light brown.
Cut steak in 2 1/2 to 3-inch lengthwise strips. Sprinkle chopped onion and diced bacon on each beef strip and roll; close with toothpick. Season with salt and paprika; roll in a little flour and fry until brown.
Place bread cubes in greased 13 x 9 x 2-inch baking dish. In medium bowl, beat together remaining ingredients until well blended. Pour over bread and lightly toss until bread is evenly coated.
Dissolve jello in boiling water. When cool, add strawberries and pineapple. Chill until partially thick; fold in bananas. Pour 1/2 of mixture into 9 x 13 x 2-inch pan. Chill until firm. Spread sour cream and cream cheese mixture over firm jello; pour remaining jello mixture over sour cream. Chill until all is firm. Before serving, spread Cool Whip over jello and sprinkle with pecans. Cut into squares and serve.
Simmer tomatoes and 2 cups chicken stock until liquid is reduced by half. Season with chopped parsley, onion, garlic, Worcestershire, salt, basil and thyme. Slice and saute fresh or canned mushrooms in butter until golden and drain.
Mix and form into patties. Brown in sprayed frypan. May also be baked in a 1 pound pan, making loaf, approximately 45 minutes in 350° oven.
Grind corn using a medium coarse grinder. To beaten eggs add flour, salt, sugar and melted butter; mix well. Next add the milk and ground corn, mixing well. Pour into a well buttered casserole and bake at 350° until firm, approximately 40 minutes.
Brown chicken. Cover with hot water and bring to a boil. Lower temperature to low boil stage until chicken is tender. Remove chicken and debone. Mix flour, egg, chicken fat and enough water until dough does not cling to bowl. Roll out on wax paper with plenty of flour. Add to boiling broth, then add chicken. Don't peek until ready to serve.
Mix together; put in a pie crust. Sprinkle with 1/2 cup brown sugar. Bake at 400°.
Stir the jello and boiling water for 3 minutes to dissolve jello. Add the cold water; stir 3 minutes. Prepare a white cake mix according to box directions and bake in a 13 x 9-inch pan. Cool. Using table fork or meat fork, punch holes every 1/2 inch in cake. Slowly pour jello on top of cake. Chill 3 to 4 hours. Frost with Cool Whip. Refrigerate.
Soak lima beans overnight. Boil approximately 1 1/2 hours with salt pork. Add other ingredients and bake at 350° for approximately 1 1/2 hours. Serves 6.
Mix flour, yeast and sugar; beat in water, oil and egg. Cover bowl; refrigerate until ready to bake. Grease muffin tins and fill 2/3 full. Bake at 425° for about 20 to 25 minutes. Does not have to rise before baking. Will keep in refrigerator 3 to 4 days.
Mix flour and Crisco, then sugar. Beat eggs; add to cream and mix well. Mix egg mixture with flour mixture. Chill overnight or at least 3 hours. Prepare filling. Pinch off enough dough to roll out (a little larger than saucer), put filling on 1/2 of crust. Wet edge and fold over other half and press edge together with fork. Slit top to release air, fry in hot Crisco or oil. Drain on paper towel.
Mix first 3 ingredients together. Sift together flour, baking powder, salt, soda and cinnamon. Mix with the first 3 ingredients. Add zucchini, vanilla, nuts and raisins; mix well. Pour into bread pans and bake at 325° for 1 hour.
Pat cherries dry with paper towels; set aside. In a small mixing bowl, combine the sugar, butter, corn syrup and salt; mix well. Knead until smooth. Cover and refrigerate for 1 hour. Roll into 1/2 inch balls; flatten each into a 2 inch circle. Wrap each circle around a cherry and lightly roll in hands. Place cherries with stems up on waxed paper-lined baking sheets. Cover loosely and refrigerate for 1 hour. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Holding onto the stem, dip each cherry into chocolate; set on waxed paper. Refrigerate until hardened. Store in a covered container. Refrigerate for 1 to 2 weeks before serving. Yield: 5 dozen.
Slice apples and arrange in shallow dish. Melt butter and add flour, brown sugar, cinnamon and lemon juice. Stir together and drizzle over apples. Bake in a 350° oven for 20 to 25 minutes. Good served as a side dish with pork or chicken.
Pour milk and orange juice into a bowl. Add pudding mix and beat slowly with hand beater or at lowest speed of mixer for 1 minute. Add 1 cup of whipped topping and beat 1 minute longer, just until blended.
Heat oven to 375°. Stir pudding mix into corn syrup in medium bowl until blended. Stir in milk and egg. Mix in pecans. Pour into pie shell. Bake 45 minutes or until top is firm and just begins to crack. Cool 3 hours. Serve with whipped topping or ice cream.
Measure all ingredients into bottle. Shake. Cover tightly and chill. Makes 2 cups.
Spread bottom of 9 x 9-inch baking dish with pie filling. Sprinkle cake mix over filling. Drizzle margarine over cake mix and top with nuts. Bake about 45 minutes at 350°. Serve warm with ice cream or whipped cream topping.
Preheat oven to 350°. Place rice in a tightly greased baking dish. Wash and pat the chicken dry. Arrange chicken pieces over rice. In a medium bowl combine remaining ingredients, mixing to blend. Spoon evenly over chicken. Cover and bake for 1 hour until done.
Use fresh orange roughy or thaw frozen orange roughy. Rinse fish in cold water; pat dry. Preheat broiler to 350°. Place fish in broiler pan. Sprinkle with lemon pepper, paprika and dill. Crush garlic gloves and spread thinly on top of fish. Broil for 10 to 15 minutes until fish is crispy on top. Check for doneness by breaking off edge of fish with fork. Should break off easily if done.
Mix pineapple and peach chunks and drain. Melt butter or margarine in 9 x 13 x 2-inch pan in 350° oven. Sprinkle brown sugar evenly over butter in pan. Arrange mixed fruit over brown sugar and sprinkle lightly with nutmeg. Prepare yellow cake mix from your favorite recipe. Pour batter over fruit in pan. Bake at 350° for 40 to 45 minutes or until done. Let cool in pan 4 to 5 minutes, then turn over on serving plate and carefully lift pan off. Garnish with whipped topping or serve with ice cream. Eat with a smile.
You may substitute or add any of your favorite beans (green, pinto, lima or black-eyed peas).
Cook raisins until done, then blend all ingredients together. Bake in a double crust.
Heat turkey, onion, green chilies and picante sauce in a large skillet. Drain beans and mash with potato masher. When meat is browned, add beans. Place mixture in tortilla and fold in sides. Heat in microwave for about 7 to 10 minutes. Makes 8 to 10 servings.
Mix dry yeast in water; blend and set aside. Mix potatoes, margarine, eggs, salt and sugar; blend into flour. Add yeast water; blend well. Place in greased bowl; cover with cold, damp cloth. Place in icebox until ready for use. Roll out like pie crust (not as thin); cut in desired size. Butter tops; let stand for several hours. Bake at 450° for 10 minutes.
Cook and drain hamburger and sausage. Melt Velveeta. Stir in Ro-Tel and mushroom soup. Serve with tortilla chips.
Mix all together, then add flour to make stiff. Roll out 1/4-inch thick and cut with pizza cutter. Can be doubled. Bake at 350° for 10 minutes.
Pour all ingredients by layers into a greased 13 x 9 x 2-inch oblong pan. Do not mix. Bake at 350° for 45 minutes.
Mix jelly and mustard into sauce pan. Heat until hot, stirring constantly. Add smokies, let simmer until ready to serve. You can use hot flavored jelly, if you like them hot and spicy.
Mix oatmeal and boiling water. Pour over oatmeal. Let stand while mixing Wesson oil, white sugar, brown sugar, flour, eggs and vanilla. Then add all together; mix well. Pour in a 9 x 13-inch pan. Bake 30 to 40 minutes at 300°.
By hand or mixer cream brown sugar, sugar, butter flavored Crisco, vanilla and salt. Then add baking powder, chocolate chips and flour. Stir good. Bake at 350° until light brown.
Soak raisins for a few minutes to plump them, then dredge them with 1/4 cup of the flour in the recipe. Mix all ingredients together with a little bit of love; bake in a greased Bundt pan at 350° about 45 minutes or until well done in the center. Any good cook will know when that is.
Sift together flour, sugar, cocoa, soda and salt. Add salad dressing, cold water and vanilla. Mix well and bake in well-greased, floured pans at 350° for 25 to 30 minutes. Very good and moist.
Slice onions into buttered 9 x 13-inch pan. Spread mushroom soup over onions. Sprinkle cheese over top. Bake in 350° oven about 45 minutes or until tender.
Beat egg yolks until thick and lemon colored. Add sugar gradually. Add cold water and mix thoroughly. Sift flour before measuring, then sift 4 times with salt, baking powder and cornstarch. Add eggs and sugar; mix. Fold in stiffly beaten egg whites and bake in ungreased tube pan in slow 320° oven for 1 hour.
Boil sugar, syrup and water to hard boil stage. Add oleo and peanuts. Cook, stirring constantly. Cook until the syrup turns brownish and the peanuts look a little brown. Set off heat. Add vanilla and soda and stir the soda in very gently but thoroughly. Pour at once onto a greased cookie sheet. Let cool well, then break into small pieces.
Combine all ingredients in large bowl. Mix by hand until well blended. Grease 9 x 13 x 2-inch pan. Bake at 350° for 40 minutes or until golden brown on top. Bake at 325° if using a glass dish.
Heat oven to 375°. Toss blueberries with 2 tablespoons sugar. Set aside. Stir flour, sugar, baking powder and salt together. Combine Egg Beaters, skim milk and applesauce and add to dry ingredients. Stir only until ingredients are moistened. Gently stir blueberries into batter. Divide evenly into muffin pan sprayed lightly with nonstick spray coating. Sprinkle top of each muffin with 1/4 teaspoon of sugar. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Let cool about 5 minutes in pan, then remove and cool. Yield: 6 giant muffins.
Boil sugar and sour cream until makes a ball. Remove from heat. Add vanilla and walnuts. Pour out onto waxed paper and let cool. Break up in pieces and put in bag to seal.
Grease a 1/2-quart casserole dish with butter. Cut potatoes in thin slices and put in the bottom of dish. Salt and pepper. Brown pork chops and put on top. Pour soup over chops. Cover; bake at 350° for 1 hour until potatoes are tender.
Mix the biscuit mix and milk. Drop by heaping teaspoonful on a greased cookie sheet. bake at 450° about 10 minutes until delicately brown. Serve with freshly made butter and homemade strawberry jam.
Cook sugar, syrup, salt and water until it forms a soft ball (240°) in cold water. Take out 1/2 cup of this mixture and cook the rest until it forms a hard ball (250° to 265°) in cold water. On the beaten egg whites pour very slowly the 1/2 cup of liquid that was taken out, beating constantly. Then all the remainder. Add nuts and vanilla; keep beating until mass thickens and becomes heavy. Drop from a spoon on greased surface, or pour into a buttered pan and cut when cold.
Place raw shrimp in pot and cover with water. Add salt and boil for 15 minutes. In another pot, add butter and flour to make a light roux (do not brown). Add to shrimp, stirring constantly, so that it will be a smooth mixture. Add all ingredients, except fettuccine and cream, and simmer approximately 15 minutes. Add salt and pepper to taste.
Cream margarine, cream cheese and vanilla; add peanut butter and mix until creamy. Add sugar and mix well. Refrigerate overnight. Form into balls. Melt chocolate pieces over double boiler. Dip peanut butter balls in chocolate. Put on wax paper to cool.
Bake cake as directed on box. Mix powdered sugar, lemon juice and oil. Remove cake from oven and poke holes in cake with a straw or meat fork. Pour glaze over top of cake. Cool and enjoy.
Cook together zucchini and onion in butter (about 10 minutes until onions are clear). Stir in all the spices. After cooking the mixture, combine and add the beaten eggs and the Mozzarella cheese; mix well. Unroll and press the unbaked dinner rolls into a 10-inch pan, making a pie crust; press in and up sides. Into this unbaked pie crust, pour zucchini mixture. Bake in a 350° to 375° oven, uncovered, for 25 to 30 minutes, or until browned and hot.
Core and slice apples. Add 1 tablespoon lemon juice if apples are not tart. Combine dry ingredients. Mix with sliced apples. Prepare 9-inch pastry. Put in pie pan. Add apple mixture; dot with butter. Cover with top crust. Sprinkle with sugar. Bake at 400° for 50 minutes or until done.