HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together except chicken. Pour over wings in a large bowl. Cover and refrigerate overnight or at least 1 hour. Place drained wings on a baking sheet. Bake, uncovered, at 350° for 45 minutes. Turn and bake 15 minutes more.
When you want something light and really easy, spoon creme de menthe over fresh grapefruit sections, no sugar or anything, for a pleasant and satisfying dessert.
Melt butter in heavy skillet. Add all ingredients and cook, covered, about 15 minutes.
Chop first 3 ingredients; mix last 4 ingredients and boil. Pour into sterilized jars and seal.
Mix all ingredients together. Put in an uncooked pie shell. Bake at 375° for 10 to 15 minutes. Turn oven to 300° to 325°. Bake 35 to 40 minutes.
Mix all ingredients thoroughly and bake in buttered pan in a moderate 375° oven 1/2 to 3/4 hour. May be served with carrots, peas and white sauce.
Preheat oven to 425°. Core the tomatoes and cut in half horizontally. Squeeze gently to remove the seeds. Place them cut side up on a rack in a broiler pan. In a small bowl, combine the oil, basil, thyme, salt and pepper. Brush over the cut sides of the tomatoes. Place cut side down on the rack and bake for 30 minutes. Remove the skin, if desired. Use in pasta salad or as a vegetable side dish.
Cook green pepper and mushrooms in 2 Tbsp butter until tender, but not brown; push vegetables to one side, and blend flour and salt into the butter. Stir in cream; cook and stir until sauce thickens and bubbles. Add chicken and heat; stirring occasionally.
Mix dry ingredients. Bring to a boil oleo, shortening and water. Add to dry ingredients. Mix in buttermilk with soda and eggs. Add vanilla. Pour into greased 9 x 13-inch pan. Bake about 35 minutes or less at 350°.
Cook macaroni until almost done. Strain and place in large bowl with enough sauce to keep from sticking. In the pan, alternate a layer of macaroni and sauce and spoonfuls of Ricotta, Mozzarella and grated cheese until you have 3 layers and top with sauce and sliced thin Mozzarella. Bake for 20 minutes at 350°, covered in aluminum foil.
Combine pudding mix, margarine and milk in saucepan over medium heat. Bring to boil, stirring constantly. Remove from heat, quickly stirring in sugar completely. Add nuts. Pour into greased 8 x 4-inch loaf pan; chill. Cut into pieces. Store covered in refrigerator. Let stand 10 minutes at room temperature before serving.
After crushing garlic, put in blender and add all other ingredients. Then mix in blender. Serve with wedges of pita bread that are toasted. Cut like a pizza pie, but smaller.
Combine all into a large freezable container. Freeze at least 1 day. When serving, add 7-Up to each glass of slush.
Cream together cream cheese and milk. Add dressing and catsup. Add onion and blend well; refrigerate.
Mix cake mix, liqueur, orange juice, oil and eggs in mixer; beat for 4 minutes. Reserve one cup of batter. Pour the rest of the batter into a greased and floured Bundt pan. Pour liquid chocolate into the one cup of reserved batter and mix well. Pour over the middle of the batter in the Bundt pan. (This will sink to the bottom of the cake and look like a frosting when cooked.) Bake in a 375° oven for 45 to 60 minutes. Cool 10 minutes. Remove from pan and dust with powdered sugar.
Preheat oven to 350°. Mix pumpkin, milk, eggs, sugar and spices in mixing bowl. Pour into an ungreased 13 x 9-inch pan. Sprinkle dry cake mix evenly over the top. Drizzle melted butter over cake mix and sprinkle with pecans. Bake until cake is set in center, about 1 hour and 15 minutes. Cool to room temperature, then refrigerate several hours before serving.
Preheat oven to 250°. In a large shallow aluminum pan, spread the popcorn and nuts. In saucepan, stir together the sugar, butter and corn syrup until all is melted. Cook over medium heat, stirring until the mixture comes to a boil. Continue cooking for 5 more minutes, without stirring. Remove from the heat. Add the vanilla extract and the baking soda. Pour this mixture over the popcorn and peanuts in the pan, stirring it around to coat and distribute the coating. Bake in the preheated oven, stirring occasionally, for 1/2 hour. After the mix is done, pour it out on waxed paper and cool. Serve warm or cold. You'll love it.
Mix together and pour into a baking dish. Bake at 400° for 35 to 40 minutes.
Brown onion and bell pepper in olive oil; add ground beef and brown. Drain fat. Add hominy, tomato sauce and chili powder; mix well.
Mix cookie crumbs, cut up gumdrops and the almonds. Fold into the softened ice cream. Divide ice cream mixture among 8 paper lined medium foil muffin cups (2 1/2 x 1 1/4-inch). Decorate tops. Freeze until firm, about 4 hours. Makes 8 servings.
Combine soup, milk, mushrooms and 1/2 onion soup mix. Pour over chicken (13 x 9-inch baking dish). Add rice. Sprinkle balance of soup mix over top. Bake, covered, for 1 hour at 350°. Uncover and bake for 15 minutes longer. Add additional liquid, if necessary.
Fix regular or instant mashed potatoes. Add the above ingredients and place in large Pyrex dish. Sprinkle with Parmesan cheese and/or paprika. Bake at 350° until hot, about 20 minutes. Simple, but it gives pizzazz to a favorite dish.
Melt chocolate and butter over low heat; cool. Add marshmallows and 1 cup chopped nuts to chocolate mixture. Shape into 2 rolls 1 1/2 inches to 2 inches in diameter. Wrap in waxed paper and chill 15 minutes. Roll in additional walnuts and chill until firm. When rolls are thoroughly chilled, slice into 1/2-inch slices. Yields about 3 dozen.
Mix cracker crumbs with 1/2 cup melted butter and press into a 10-inch pie plate. Saute onions in 2 tablespoons butter and pour into the crust. Scald milk and add slowly into the eggs. Add grated cheese and stir. Pour over onions and bake 35 minutes at 350°.
Boil the sugar and evaporated milk for 8 to 10 minutes. Add butter; boil again for about 5 minutes. Add the chocolate chips, marshmallows, vanilla and nuts. Stir until dissolved; pour fast into buttered jelly roll pan.
Combine in a small bowl: cream cheese, egg, chocolate chips and set aside. Mix together: flour, 1 c. of sugar, cocoa, soda, salt, oil, water and vanilla. Fill muffin cups 1/3 full with batter. Top each with 1 heaping tsp. of cream cheese filling. Sprinkle with sugar. Bake at 350° for 30 to 35 minutes.
Mix together mustard, paprika, celery seed and sugar. Add vinegar. Mix well. Add vegetable oil slowly as you mix. Mix until thick. Makes 1 3/4 cups.
Using an electric mixer, beat cheese and picante sauce until creamy. Spread mixture on a plate. Serve as is or with shredded lettuce and Cheddar cheese on top. Place a basket of tortilla or nacho cheese chips next to the dip and watch it disapper.
Dissolve jello in boiling water; chill until partly set. Whip jello until lightly foamy. Add lemon juice and mix very well (to jello). In a separate bowl, whip cooled milk until thick. Whip in sugar gradually (into milk). Blend both mixtures together. Line 9 x 13-inch glass dish with 1/2 crushed Nilla wafers. Pour mix into 9 x 13-inch glass dish over layer of crumbs. Top with remaining crumbs. Chill until set. Serve.
Dissolve in a small bowl the yeast and 1/2 cup warm water. In a large bowl, mix 3 1/2 cups hot water, sugar, salt and oil. Add yeast mixture to large bowl. Stir. Add in 4 cups flour (use high gluten bread flour, such as "Better for Bread"). Mix by spoon until smooth. Add in by stirring and then by kneading: 7 cups flour or more. As you knead you may add more flour until you have a ball of dough that is smooth and not sticky. Kneading makes the difference with pizza dough!
Mix up gud 'n drap on greasy cookie sheet...Bake...take outta oven 'n stand back!
Pour oats over hot water and let stand for 20 minutes. Cream butter and sugar; add oatmeal-water mixture, then sift in dry ingredients. Mix well. Pour into a greased and floured pan that measures about 9 x 13-inch. Bake for 35 to 40 minutes at 350°.
Cut roast into 1/4-inch chunks. In a large pan, add oil, liquid smoke and meat. Brown until almost done. Drain meat and place in crock-pot or Dutch oven. Add remaining ingredients and cook on low for approximately 2 hours. Serve over cooked rice or with tortillas and make burritos.
Chop cranberries in blender using water. Drain and mix with other ingredients. Refrigerate.
Beat together the first 8 ingredients; stir in coconut and pecans. Pour into 2 unbaked 9-inch pie shells. Bake at 350° for 35 minutes.
Mix together first 6 ingredients. Stir soup into mayonnaise and toss with turkey mixture. Turn into a 2 quart casserole and sprinkle with noodles or chips. Bake at 350° for 30 minutes or until bubbling. Serve 6.
Place all ingredients in a blender and blend until smooth or place in a large bowl and beat with an eggbeater.
Combine cream cheese, egg, sugar and salt in bowl. Beat well and add chocolate chips. Set this aside. Beat the rest of the ingredients until mixed well; fill cupcake liners full with this mixture. Top each with a heaping teaspoonful of cream cheese mixture. Bake at 350° for 25 to 30 minutes. Makes 18 cupcakes.
In bowl, mix flour, sugar, baking powder and salt. Stir in blueberries. Add milk, eggs and butter; mix. Batter will be lumpy. Spoon batter into 12 greased muffin cups. Bake at 400° for 25 minutes or until tops spring back when lightly touched.
Spread "Thank You" cherry pie filling on the bottom of Pyrex dish. Spread one box of yellow cake mix over this. Cut up one stick of margarine over all. Cover with nuts. Bake 35 minutes at 350° to 375°. You can use any "Thank You" filling.
Mix all ingredients together. Pour over meat and marinate in refrigerator 2 to 4 days. Drain meat and pat dry. Cook as directed.
Preheat oven to 350°. In large bowl, combine coconut, Eagle Brand and extracts; mix well. Drop by rounded teaspoonfuls onto generously greased baking sheets. Garnish with fruit or nuts, if desired. Bake 8 to 10 minutes or until lightly browned. Immediately remove from baking sheets (macaroons will stick if allowed to cool on baking sheets). Store loosely covered at room temperature.
In a large bowl, mix unflavored gelatine with fruit flavored gelatin powder. Add boiling water and stir until completely dissolved. Pour into a 9 x 13-inch baking pan or a jelly roll pan and chill until firm.
Mix together and pour in greased casserole dish. Bake 15 minutes at 425°.
Cook ribs in boiling water until tender. Combine remaining ingredients. Coat ribs with sauce. May be baked, broiled, barbecued or simmered on stove.
In a large pan combine cream cheese, milk, salt and pepper. Stir over low heat until smooth. Add potatoes and chives; mix lightly. Spoon into a 1 1/2-quart casserole dish; cover. Bake at 350° for 1 hour and 10 minutes or until potatoes are tender. Stir before serving. Makes 6 servings.
Soak muskrats in salt water overnight in refrigerator. Next day, drain, wipe dry and cut each into 6 pieces: 2 hind legs, 2 front legs and 2 saddles. Dredge with flour, salt, pepper and poultry seasoning. Brown on all sides in hot fat (traditionally lard) in a heavy frying pan. Then put into a roasting pan, cover with water and add a finely chopped onion. Cover pan and cook about 1 hour in a 350° oven, or until the meat is tender and juices are cooked down and thickened. Stir in sherry.
Mix dry ingredients. Add water and boil 1 minute. Add red food coloring, if desired. Cool. Bake pie shell according to package directions; cool. Mix and fold liquid mixture with strawberries. Place mixture in pie shell. Top with Cool Whip. Refrigerate until time to serve.
Melt chocolate and 2 tablespoons milk in bowl in microwave. Stir until chocolate is completely melted. Beat in cream cheese, sugar and remaining milk until well blended. fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Store leftovers in freezer.
Fry hamburger and drain off fat. Rinse and drain sauerkraut. Add all ingredients. Bake 1 1/2 hours at 350°.
Mix and pour on top of meat loaf. Microwave 25 to 35 minutes on Medium-high (roast). Pour off liquids and let stand 5 minutes before serving.
Mix first 3 ingredients together with a fork. Make wet with milk. Do not make too wet, just enough so you can roll into a ball.
Split the loaf of bread lengthwise, then slice the halves crosswise just to the crust, but not through it. Mix the cheese, parsley, garlic, lemon juice, salt and pepper. Beat in enough melted butter and olive oil to make a creamy, spreadable mixture. Spread this paste on the cut surfaces of the bread and let stand for an hour or two. Just before serving, place on a baking sheet and heat thoroughly in a 375° oven for 10 minutes, then brown lightly under the broiler.
Combine raisins and 1 1/2 cups water. Bring to a boil. Remove from heat. Cool to room temperature. Stir in the egg, brown sugar, oil and orange peel. Stir together the flour, baking powder, salt and baking soda. Add to the raisin mixture, stirring just until blended. Pour into a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 325° until done, about 1 hour. Remove from pan and cool. Makes 1 loaf.
Peel and grate potatoes. Do not include any excess moisture which accumulates. Add egg and onion; stir well. Add dry ingredients and mix until blended. Drop batter by the heaping tablespoonfuls onto hot skillet, containing 1/4-inch shortening or bacon fat. Spread with the spoon to form flat, even cakes. Fry until crisp and golden brown. Serve hot with applesauce. Makes about 16.
Brown ground chuck, onion, green pepper and garlic. Drain. Drain tomatoes. Combine all ingredients and simmer, covered, for two hours.
Preheat oven to 425°. Lightly coat a cookie sheet with nonstick cooking spray. Prick the sweet potato with a fork and bake in the oven for 1 hour or cook in microwave on High for 8 minutes. Combine the cinnamon, allspice, flour, baking powder and salt in a food processor. Add the margarine and Pulse 6 or 7 times until slightly crumbly. Or combine these dry ingredients in a bowl and cut in the chilled margarine with a pastry cutter or two forks. Add 3/4 cup of the baked sweet potato meat and mix until crumbly. Add the milk, a tablespoon at a time until a soft, kneadable dough is formed. You may not need all the milk. Place the dough on a lightly floured board and knead it for 30 seconds. Roll it out to 1/2-inch thickness and cut 12 rounds, using a 1 1/2-inch biscuit cutter. You will have to reshape and reroll the dough several times to utilize all the dough for the biscuits. Lay the rounds of dough on the prepared pan and bake for 10 to 12 minutes or until the tops are lightly browned. Yields 12 biscuits.
Shred sharp Cheddar cheese. Knead in softened cream cheese and Blue cheese. Add onion powder and cayenne pepper to taste. Form into ball or log. Roll in chopped pecans. Chill and serve.
Place graham crackers side by side in an ungreased 15 x 10-inch pan. In heavy 2-quart saucepan, combine butter and sugar. Cook over medium heat until boiling (3 to 5 minutes). Boil for 5 minutes; stir constantly. Immediately pour over graham crackers and spread to coat. Sprinkle with chocolate chips. Let stand 1 minute, then spread. Sprinkle with peanuts. Lightly press peanuts into chocolate. Cool. Break or cut into bars. Yield: 4 dozen.
Take your roast and with a sharp knife, make a hole through the center of your roast from one end to the other. Stuff as much of the onion and green pepper as possible in the middle of the roast along with half of the garlic. Take the remaining ingredients and put them on the outside of the roast except for the oil and bouillon cubes. Let marinate for 24 hours.
Layer green beans, water chestnuts and chicken in order listed. Mix remaining ingredients together and spread evenly over first layer.
In large mixing bowl, add all ingredients in order. Mix well until thoroughly blended. Pour into greased 9 x 9 x 2 baking pan. Bake at 350° for 45 minutes.
Preheat oven to 375°. Grease and flour skillet or cake pan. Cream shortening, gradually adding sugar until light and fluffy. Add eggs one at a time, beating after each. Add flour and milk alternately. Mix in vanilla. Fold in nuts. Pour into pan and top with crumble topping. Make indentions in batter so the topping will bake into cake.
Brew tea bags in boiling water and allow to sit about 1 hour as tea cools. Then, add the tea to lemonade and sugar in a 1-gallon jug. Add water to fill jug. Makes 1 gallon.
Brown hamburger meat and onion. Drain well. Add chili powder, garlic and tomato sauce. Rinse cans with water. Add vinegar, sugar, red pepper and oregano. Cook for 45 minutes. Add the beans and simmer for 15 minutes. Mix the 3 tablespoons of flour with the cup of water. Mix well. Add this mixture to the chili. Stir well and cook on low heat for 1 hour.
Combine. Dough will be soft. Chill thoroughly. Pat out to 1/4-inches. Cut and fry at 375°. Turn when donuts come to top.
Mix nuts and coconut and spread in bottom of 11 x 15-inch greased pan. Mix German chocolate cake according to directions and spoon over nuts and coconut. Combine powdered sugar, cream cheese, water and margarine. Spoon over top of cake mix. Bake at 350° for approximately 45 minutes.
Combine egg yolks, milk and salt; beat until thick and lemon colored. Add onions. Fold into stiffly beaten egg whites. Melt margarine in a 10-inch skillet over low heat. Pour egg mixture into skillet; cook over low heat for 10 to 12 minutes, or until underside is golden brown. Bake at 325° for 10 to 15 minutes, or until top is firm. Remove from oven. Make a deep crease across center of top. Place process cheese slices and meat on half of omelette. Slip spatula underneath; tip skillet to loosen and gently fold omelette in half. Top with additional process cheese slices. Serves 6 to 8.
Rub the cleaned carp with salt and dredge in flour. Roast in a covered pan in the oven. Fry potatoes in oil with bacon. Remove carp from pan and add potato, pickles and parsley. Sprinkle this with chopped garlic. Arrange carp on top of potato, add wine and bake until potatoes are tender.
Melt 1 stick butter in square cake pan. Mix the cake mix, pineapple and pie filling. Melt 1 stick of butter; pour on top. Sprinkle walnuts on top. Bake at 350° for 30 to 40 minutes. Serve hot with ice cream, if desired.
Mix cocoa, sugar and salt together, getting all lumps out of cocoa. Add milk, vanilla and margarine; mix. Add eggs, one at a time, mixing well after each one. Add chopped nuts and coconut. Pour into 3 regular or 2 deep dish pie crusts and bake 1 hour at 350°. After pies are taken from oven, they will set.
Mix all together in 13 x 9 x 2-inch pan. Cover pan with aluminum foil. Bake at 400° for 1 hour.
Spray pan with Pam. In large skillet, brown chicken and remove from pan. Using same pan, add julienned carrots, mushrooms, broccoli and green onions. Brown and add ginger and ginger ale (Vernors, regular or diet). Boil. Turn off. Move vegetables to the side of pan and put rice in center of pan. Cover for 5 minutes. Mix and serve. Serves 4.
Beat together the first 6 ingredients; mix well. Blend remaining dry ingredients together in separate bowl. Add to sugar mixture and beat again until well mixed. Drop small balls of dough onto cookie sheet and flatten slightly. Sprinkle with granulated sugar. Bake at 375° for 10 to 15 minutes.
Cut ribs into 2-inch squares (or have butcher cut package of ribs in thirds). Dip each piece in batter.
Put boneless pork into a baking dish. Cover roast with the vinegar and soy sauce. Add enough water to cover roast. Bake with cover for 1 hour at 350°. Saute onions in butter until well cooked while roast is baking. After 1 hour, remove baking dish from the oven. Drain the pork and remove any excess fat from the roast. Slice pork roast and return to baking dish. Cover with onions, red wine and mustard. Bake, uncovered, about 1/2 hour or until sauce is thick. Garnish with red and green peppers or other colorful vegetables.
Cook hamburger with onion until brown. Arrange layer of cabbage and a layer of hamburger in a casserole dish. Pour the tomato soup and water over the other ingredients. Cover dish and bake at 400° for 45 minutes.
Preheat oven to 350°. Lightly grease 1-quart casserole dish. Drain crab meat. Slowly heat butter on low heat. When melted, gradually stir in flour; add milk, then salt and pepper. Continue to stir until very thick. Remove from heat. Stir in crab meat and mushrooms. Pour into casserole dish. Sprinkle with cheese. Bake 15 to 20 minutes or until hot.
Save 1 cup crumbs for top and put rest of crumbs on bottom. Layer fruit (diced). Slice ice cream and nuts. Layer ingredients in order given and freeze. Melt chips and butter and add powdered sugar and evaporated milk; cook until thick and smooth. Add vanilla; cool. Pour over the layered ingredients and freeze. Top with whipped cream and crumbs. Makes a 9 x 13-inch pan real full.
Preheat oven to 375°. Cook meat, onion and green pepper in a large skillet until meat is slightly brown and vegetables are tender. Drain. Stir in tomato sauce, corn, olives, garlic, sugar, 1 teaspoon salt, chili powder and pepper. Simmer 20 to 25 minutes or until thick. Add cheese. Stir until melted. Turn into greased 9 x 9 x 2-inch baking dish. Make cornmeal topper.
Combine sausage, bread crumbs and eggs. Mix well with moist hands. Roll meatballs very tiny (bite size). Brown meatballs. Combine ketchup, soy sauce, vinegar and sugar. This is the sauce. Add meatballs and sauce in a crock-pot and heat.
Slice mushrooms; saute in 3 tablespoons butter. Add flour and salt and pepper to taste; blend well. Stir in warm cream; keep well heated in a separate skillet while you saute Filets in hot butter for 2 1/2 minutes per side (for rare). Saute bread slices in 6 tablespoons butter, turning often to prevent butter from being absorbed. Arrange bread slices in a ring on well heated platter. Top with the Filets; arrange the mushroom sauce in the center. Stir the Scotch into pan juices. Boil for 1 to 2 minutes and spoon sauce over meat.
In a large skillet, heat the olive oil. Add the lamb and saute over high heat until browned, 1 to 2 minutes. Add the garlic, rosemary, parsley, hot pepper and salt; saute for 30 seconds. Pour in the wine and boil, scraping up the browned bits, 2 to 3 minutes. Add the tomatoes; cover and simmer over low heat until the lamb is very tender, about 1 1/2 hours. Cook the pasta. Remove the hot pepper from the sauce and toss with the pasta.
Lay pecans in pie shell. Beat all ingredients together. Pour into shell. Bake in 325° oven for 35 minutes or until middle of pie doesn't wiggle.
Mix the Italian dressing with the mustard. Marinate the beans, potatoes, onion and peppers in 1/4 cup of the dressing mixture. Before serving, add the sausage and tomatoes and toss with the remaining dressing. Serve on top of escarole or romaine lettuce.
Chop all vegetables as fine as possible. Heat butter until bubbly and add chopped vegetables. Fry until golden brown. Add tomatoes and half juice. Let cook 10 minutes. Add shrimp (peeled), seasoning and wine. Lower fire and cover, letting steam 20 to 30 minutes. Serve over fluffy rice.
Place half of crushed cookies in 9 x 13-inch pan. In bowl ,mix sugar, cream cheese, butter and vanilla. Add milk and pudding mix. Fold in whipped cream. Spread over cookie crumbs in pan. Top with remaining crumbs. Freeze 24 hours before serving.
Mix all together in 2-quart casserole. Cover tightly. Bake at 300° for 3 hours. Do not peek. Serve over rice or noodles. Serves 6.
Pour over meat loaf and continue cooking about 1 1/2 hours, basting occasionally.
Mix all ingredients. Put in 2-quart casserole dish. Crumble crackers on top with melted margarine. Bake 30 minutes at 350°.
Combine ingredients. Place in buttered dish. Grate cheese on top. Cook 45 minutes at 350°.
Preheat oven to 350°. Cook sausage and beef in 2 tablespoons melted shortening. Place in 2-quart casserole dish. In large pan, cook onion in oil until transparent. Add peppers and cook 1 minute longer. Add remaining ingredients and mix lightly, then pour over meat. Cover and bake for 1 hour and 15 minutes.
Cook package of vegetables until tender (not soft). Drain. Melt oleo; pour over crushed crackers; mix. Layer vegetables, cheese and crumbs. End with crumbs on top. Bake at 350° for 20 to 30 minutes.