formido/recipes-20k huggingface dataset:
4 cheese lasagna
preheat oven to 350 degrees, shred provolone, combine all the cheese mixture ingredients and mix well, oil bottom of a 13" x 9" x 2" pan with a thin layer, add 1 / 3 cup spaghetti sauce to bottom of the pan, place 3-4 noodles across bottom of the pan, cover with cheese mixture and spread, add 1 / 3 cup of spaghetti sauce and repeat until top of pan is almost reached, add noodles and then add spaghetti sauce on top, cover with grated parmesan cheese, cover pan with aluminum foil , shiny side down, follow baking direction on back of no-cook lasagna box
4 cheese mac  n  bacon
heat oven at 375 degrees, butter a 3-quart casserole dish, fry bacon slices, set on paper towels, pour off all but approximately 3 tablespoons of the bacon grease, put pan back on medium heat and add onion, cook about 5 minutes , until softened, while stirring constantly , add about a third of the flour, continue stirring and slowly adding flour , for at least 1 minute, transfer onion / flour mixture to a large , heavy saucepan on medium heat, while whisking , slowly pour in milk, cook while whisking until mixture bubbles and gets thicker, remove pan from heat, add salt , pepper , cayenne pepper , the cheeses and stir, crumble bacon and add it , stirring, set aside, cook pasta in a large saucepan about 2-3 minutes less than box's instructions, drain pasta in a colander , rinse with cold water , and drain again, stir pasta into the cooked cheese sauce, bake until browned on top , about 30 minutes, let dish stand for at least 5 minutes before serving
4 cheese spinach artichoke dip
preheat oven to 350 degrees, chop all veggies, mix all cheese with sour cream, mix veggies into cheese mixture, spread mixture in a 7" x 11" baking dish, bake covered for 20 minutes at 350 degrees, remove cover and contiue baking for 5 minutes or til lightly browned
4 cheese summer pasta supper
cook pasta, add zucchini during last 2 minutes of cooking, drain and then return to saucepan, add half the cheese to pasta, mix, combine tomatoes , garlic , parsley and basil, stir into pasta mixture, garnish with remaining cheese, serve immediately
4 cheese zucchini bake
slice the onions , tomatoes and zucchini thinly
arrange half the vegetables in a layer in a 9x11-inch pan
sprinkle with half the oregano and top with half the cheese
repeat to form second layer
top with bread crumbs if desired
bake at 350f for 35 to 40 minutes until cheese is melted and just starts to brown
cool 15 minutes before serving
4 field berry frozen yogurt
pure the 4-field berry mix and press through a fine strainer
stir in sugar , water and lime zest and let sit covered for about 30 minutes , until sugar is dissolved
stir in yogurt
whip cream to soft peaks and fold into yogurt mixture
freeze yogurt in ice cream maker following manufacturers instructions
frozen yogurt is delicious if served while still soft or scrape into a container and freeze until firm
serving suggestion: lime cups
to prepare , cut off top third
thinly slice bottom of lime so that it sits upright
hollow out lime
scoop 4-field berry frozen yogurt into lime and freeze for approximately 1 hour
serve frozen
4 h applesauce nut bread
preheat over to 350 and grease 1 pound loaf pan, mix dry ingredients, beat egg , add melted butter , and applesauce, add to dry ingredients, fold in nuts, pour into loaf pan and bake 1 hour
4 h sloppy joes
brown ground beef and onions in a large skillet , stir in flour until well blended
add remaining ingredients , bring to a boil , then reduce heat and simmer covered 30 minutes
spoon mixture onto hamburger buns
4 hour milk braised pork
preheat your oven to 350f / 180c place the oven rack in the middle position
in a large ovenprrof saucepan , brown the pork roast in the butter and then season with salt and pepper
add the milk and bring to the boil
add the vegetables and nutmeg
cover the saucepan and transfer to the oven for 2 1 / 2 hours
dont worry if the milk looks like its curdling at first
you will be straining the liquid through a sieve
uncover and then continue cooking until the sauce is reduced by a little less than half
about 1 1 / 2 hours
turn the pork shoulder every 20 minutes
remove the meat and set aside
strain the braising liquid
whisk the sauce and adjust the seasoning
serve the pork on a large platter
suggested to serve with mashed sweet potatoes to enjoy with the gravy and a green vege
4 in 1 bean casserole
place drained beans into crockpot, mix in bell pepper , green onion , and bacon, stir in chili sauce and brown sugar, cook on low for 6-8 hours
4 inch chocolate peanut butter cheesecake
crust: mix pretzels and butter until pretzel crumbs are moistened and press into bottom of a 4 inch springform pan
filling: combine cream cheese , brown sugar , and cornstarch
beat until smooth
beat in melted chocolate , peanut butter , egg substitute and vanilla
beat well after each addition
add peanuts if desired
bake at 350f for 10 minutes
reduce heat to 225 and bake for an additional 40-50 minutes or until the center no longer looks wet or shiny
remove cake from oven and run a knife around the inside edge of the pan
turn the oven off and return the cake to the oven for an additional 20 minutes
chill , uncovered , overnight
topping: in small saucepan melt white chocolate and peanut butter over low heat , stirring constantly
cool to lukewarm , then pour over cheesecake
drizzle strips of melted chocolate over the peanut butter mixture
using a knife draw the dull side of the
chill till topping firms up
4 ingredient chicken chili
put the ingredients in a slow cooker, cook on high for 2 hours and low for 2 hours, stir every 1 / 2 hour, serve with tortilla chips and enjoy !
4 ingredient chicken salad
drain and shred chicken, combine all ingredients well, these are great on a sandwich or cracker -- or even plain !
4 ingredient chocolate nut toffee
melt the butter over medium heat in a large saucepan
stir in the sugar
stir constantly until the toffee mixture turns a lovely caramel color
you can add the nuts now , or wait and sprinkle them on top of the chocolate
carefully pour the hot toffee onto a large cookie sheet that's been lightly coated with cooking spray
after a few minutes , when the toffee begins to set up but is still hot , sprinkle the chocolate chips on top
once melted , spread out the chocolate to evenly coat the toffee
if you didn't already mix in the nuts , sprinkle them on top of the still warm chocolate -- or mix the nuts in and sprinkle them on top , knock yourself out
once the toffee is completely cooled , you can break it up into bite size pieces
4 ingredient sugar cookies
cream together the margarine and sugar
stir in vanilla and flour
roll small walnut-sized pieces into balls and flatten with a fork on a cookie sheet
bake at 350 until brown
4 layer bars
mix cake mix , margarine , or butter and egg until combined, spread into lightly greased 13x9x2-inch pan, bake at 375 for 16-20 minutes until toothpick inserted comes out clean, immediately sprinkle marshmallows , m&m's , and peanuts over crust, bake for 2-3 minutes more until marshmallows begin to melt, cool completely and cut into bars
4 minute brownie pie
preheat oven to 325 degrees
place eggs , sugar , salt , butter , flour , cocoa , and vanilla in a small mixing bowl
beat until smooth
stir in nuts
pour into greased 9" pie pan
bake 30 minutes
4 pepper deviled eggs alton brown
slice the eggs in half from top to bottom
scoop the yolks into a medium mixing bowl and lay the whites aside
place all of the peppercorns , except 1 / 4-1 / 2 teaspoon of the pink peppercorns , into a spice grinder and process until ground well
add the ground peppers , caper liquid , mayonnaise , mustard , salt and sugar to the egg yolks and using a fork , stir to thoroughly combine
place the mixture into a zip-top plastic bag and cut a small hole at one of the corners
pipe the mixture into each of the white halves
coarsely grind the remaining 1 / 2 teaspoon of pink peppercorns and use to garnish the top of each egg
chill for at least 1 hour in the refrigerator before serving
4 step chicken   rustic lemon onion chicken
season chicken with dried thyme and salt and pepper
heat a large saute pan over medium heat and add the oil
dredge the chicken in flour , add to the hot oil and saute until cooked through
set chicken aside to rest on plate tented with foil
in same saute pan , over low heat , add onions and fresh thyme and cook until aromatic
in a measuring cup , measure out wine , if using , and broth , and add the lemon juice
turn the heat up to high , and deglaze the pan with the broth mixture until starting to reduce
remove the pan from the heat and finish the sauce by whisking in butter
season with salt and pepper , to taste
place the chicken on a serving platter
spoon the sauce over the chicken and serve
4 5 calorie iced coffee
put the coffee and equal into a blender, add the ice then the water to the blender, thouroughly blend the ice until it has the consistency of sludge, be sure to stop blending frequently and mix the top ice to the bottom, when thourougly blended spoon out of the blender and enjoy
4 2   round steak bake
heat oven to 300f
heat cooking oil in a frying pan
add steak cut in serving size pieces
brown both sides
transfer to ungreased 2-quart casserole
add potatoes , carrots , and onion
combine soup , water , salt , pepper , and gravy master
pour over ingredients in casserole
cover the casserole
bake for 2 1 / 2 to 3 hours
until beef is tender
variation:
sprinkle a drained can of string beans over all , cover and bake an extra 10 minutes to heat them through
40 clove garlic chicken
boil garlic cloves for 60 seconds
drain & peel
season chicken liberally with salt and pepper
heat butter and olive oil in large pan over med-high heat
saute chicken skin side down first until brown , about 4 minute turn over with tongs and brown on other side , another 4-5 minute
when chicken is brown , transfer to plate
add garlic cloves to pan and saute 5-10 minute until evenly browned
add wine and 2 tbs
cognac , bring to a simmer and scrape bottom of pan
return chicken to pan and spirinkle with thyme
cover and simmer about 30 minute or until chicken is cooked through
remove chicken to platter and keep warm
in a small bowl , whisk together flour and 1 / 2 cup sauce from pan then whisk it back into pan
add cream and last tbs
of cognac
cook 3 minute and add salt and pepper to taste
pour sauce and garlic over chicken and serve hot
40 clove garlic chicken wings
preheat oven to 425f, place wings in a single layer in large baking dish, combine remaining ingredients and pour over wings , distributing garlic cloves, cover , bake for 1 hour, uncover and broil until browned
40 cloves of garlic and chicken
place 1 sprig each of thyme , rosemary , sage and parsley in chicken cavity
place celery in bottom of stoneware pot
put chicken on top of celery
add garlic around chicken
chop remaining herbs
sprinkle herbs , salt and pepper over chicken
cover and cook on low 8- 10 hours or on high 4- 6 hours
to serve , place chicken , garlic and celery on serving platter
squeeze roasted garlic out of skins onto toasted french bread slices and spread with a knife
40 minute chili
brown meat and onions and drain fat, add remaining ingredients, simmer for 45 minutes
40 minute hamburger buns
in a mixing bowl , dissolve yeast in warm water
add oil and sugar and let stand for 5 minutes
add the egg , salt and enough flour to form a soft dough
turn onto a floured surface and knead until smooth and elastic , about 3 to 5 minutes
do not let rise
divide into 12 pieces and shape each into a ball
place 3" apart on greased baking sheets
cover and let rest for 10 minutes
bake at 425 for 8 to 12 minutes or until golden brown
remove from pans to wire rack to cool
40 clove garlic chicken
preheat oven to 375 degrees with rack in the center
combine flour , paprika , salt , and pepper in a large plastic bag
coat chicken in seasoned flour
shake off excess flour
heat oil in a large ovenproof saute pan over medium-high heat
brown chicken on both sides
remove from pan
add garlic , celery and onion
saute until lightly browned
add wine , broth , and herbs , then arrange browned chicken on top , skin side up
bring to a simmer
cover the pan
transfer to the oven and braise 45 minutes
makes 6 chicken thighs with sauce
40 second omelet
beat together eggs and water until blended
in a 10-inch omelet pan heat butter until just hot enough to sizzle a drop of water
pour in egg mixture
mixture should set immediately at edges
with an inverted pancake turner , carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface , tilting pan and moving as necessary
continue until the egg is set and will not flow
fill the omelet with 1 / 2 cup of desired mixture
with a pancake turner , fold omelet in half
invert onto plate and serve immediately
43 pina colada
shake with ice in a cocktail shaker, pour over ice chilled glass
44 cordial
poke 44 1 inch slits all over the orange with the
stuff a coffee bean into each slit
put the orange , sugar and rum in a wide mouthed jar with a tight sealing lid
place in a cool , dark spot , swirling the jar occasionally , for 44 days
remove and discard the orange
strain the liqueur through a cheesecloth lined strainer into a clean bottle and store in the refrigerator or freezer
serve neat or over ice
440 main s jambalaya
saut chicken breast and shrimp together with oil in heated cast iron pot or 4 quart skillet for 1 minute
add the peppers , celery , and onion and cook 2 minutes more
next , add sausage , ham , chicken stock , tomato sauce and seasonings
cook for 18-20 minutes at a light simmer
add in the rice and mix well
serve in 4 large bowls
garnish with chopped parsley
45 minute roast turkey  mark bittman
heat the oven to 450f put the turkey on a stable cutting board , breast side down , and cut out the backbone
turn the bird over and press on it to flatten
put it breast side up in a roasting pan that will accommodate it
the wings should partially cover the breasts , and the legs should protrude a bit
tuck the garlic and the herb under the bird and in the nooks of the wings and legs
drizzle with the olive oil and sprinkle liberally with salt and pepper
roast for 20 minutes , undisturbed
by this time the bird should be browning
remove it from the oven , baste with the pan juices , and return it to the oven
reduce the heat to 400f
begin to check the birds temperature about 15 minutes later
it is done when the thigh meat measures 155165f on an instant-read meat thermometer
check it in a couple of places
let the bird rest for a few minutes before carving , then serve with the garlic cloves and pan juices
or serve at room temperature
48 hour marinated shrimp
bring 7 1 / 2 cups water to a rolling boil
add the shrimp , and cook 2 to 3 minutes or until shrimp turn pink
do not overcook
drain and rinse with cold water
ice the shrimp to cool , then peel and if desired , devein
layer the shrimp , red onion slices and bell pepper slices in an airtight container
whisk together vegetable oil and next 9 ingredients
pour over shrimp
cover and chill 48 hours , stirring occasionally
stir in 1 / 2 cup chopped basil 1 hour before serving
48 hour pork tenderloin
place meat in a large heavy-duty resealable plastic bag
measure all remaining ingredients into a jar with a tight-fitting lid
shake vigorously to combine well
pour marinade over tenderloins
refrigerate for 24 to 48 hours
when ready to cook , discard the marinade and grill over medium coals until thoroughly done but still slightly pink in the center
allow meat to rest for about 5 minutes before cutting , spooning a small amount of the juice which collects over each slice
49er flapjacks
the night before your pancake meal , in small saucepan warm the milk to 110f , remove from heat
dissolve in yeast
let mixture stand 5 minutes
meanwhile , combine salt , sugar , and flour in a large mixing bowl
add melted butter to milk mixture
mix wet ingredients into dry and whisk until fully combined
let stand at room temperature for 1 hour , then whisk down to deflate
let stand overnight in the refrigerator or at room temperature
in the morning , deflate again , whisk in beaten eggs and vanilla
batter should be runny and spread easily on the griddle
use a 12 inch skillet on medium high heat
make one large flapjack at a time by lifting the skillet off the heat while you pour cup of batter , tilt the pan to cover the bottom surface completely
do not turn until all bubbles pop and the top is basically dry
this will ensure a uniform golden brown color and correct texture
serve on a pre-warmed plate in stacks of 2 or 3 , they cool off very fast
serves 3-4
tangy , soft and chewy
store the batter one more day for a tangier taste
4b s old fashioned cream of tomato soup
mix tomatoes , chicken broth , butter , sugar , onions and soda, simmer over low heat for 1 hour, heat cream in a double boiler, add cream to hot tomato mixture and serve
4h winning white bread  non bread machine
in a large bowl thoroughly mix 2 cups of flour , sugar , salt and undissolved yeast
combine water , milk and margarine in a sauce pan
heat over low heat until liquids are warm
gradually add to dry mixture and beat 2 minutes with a mixer , at medium speed scrapping the sides of the bowl
stir in enough of the remainig flour to make a soft dough
turn dough out on a lightly foured board and kneed until elastic and smooth
about 8 minutes
place in a greased bowl
turn dough over and cover
let rise in a warm place intil doubled
about 1 hour
punch down dough
turn onto a lightly floured board
cover and let rest for 15 minutes
divide dough in half
shape each into a loaf
place each half in a greased 8 1 / 3 x 4 1 / 2 x 2 1 / 2 inch loaf pan
cover and let rise in a warm place until doubled
about 1 hour
bake in 400f oven for 25 to 30 minutes
remove from pan and let cool on a wire rack
4pt weight watchers sweet n sour chicken
spray a non-stick skillet with cooking spray and saute the garlic for about 2 minutes
add the chicken and brown over medium heat
add the carrots , bell peppers , pea pods and celery , and stir fry for about 5-7 minutes
in a small bowl , combine the soy sauce and cornstarch
mix
pour into the skillet , along with the vinegar , pineapple , splenda and ginger
stir well and bring to a boil
reduce the heat and simmer for about 1-2 minutes
serve over hot rice , rice noodles or cabbage
4th generation homemade cherry pie
preheat oven to 425 degrees
to make pie crusts:
combine flour and salt in medium sized bowl
cut in shortening with pastry cutter until mixture resembles little round pieces of dough
add your tablespoons of water one at a time , stirring together with a fork
form dough into 2 balls
between two sheets of wax paper , roll out one ball of dough to the width and length of an average pie dish
it should be about 1 / 8 of an inch thick when completely rolled out
carefully remove top wax sheet , and flip bottom wax sheet with pie crust onto your pie dish ,
carefully remove wax sheet , and press pie crust into your pie dish
roll out your second ball of dough for the top pie crust
pour in your filling when done into the pie crust
take your second pie crust for the top , peel off the top wax paper and place on your pie , carefully peeling back the bottom piece of the wax paper
pinch edges together , use a fork to create a decorative edge
poke holes with a fork into the top of the crust
bake at 425 degrees until crust is golden brown
to make filling:
drain cherries , reserve 1 cup of cherry liquid
set cherries aside to stir in later
combine sugar , flour and salt in medium sized saucepan
stir in reserved cherry liquid
bring to a boil while stirring continously with a whisk
when sauce is thick , reduce heat to a simmer
simmer for 5 min , still stirring
stir in butter and almond extract , and the cherries that you drained the liquid from
do this with a spoon , so the cherries don't tear
remove from heat
4th of july cabbage salad
place bacon in skillet , cook over med-high heat until brown , crumble and set aside
in large bowl , combine bacon , cabbage and dressing
mix well
sprinkle with the sliced cherry tomatoes and blue cheese
refrigerate and serve chilled
4th of july flag cake
preheat oven to 375
mix with a pastry blender flour , butter and powdered sugar
push dough evenly onto a baking sheet
bake about 10 minutes or until golden brown
mix powdered sugar , softened cream cheese and cool whip with a hand mixer until creamy and well blended
spread mixture over crust after it has cooled
reserve a small amount for "stars
"
finish with arranging blueberries and strawberries into american flag
7 red strips and 6 white
pipe reserved icing as stars over blueberries
4th of july fried chicken
rinse chicken pieces , pat dry and place in a shallow dish for marinating
pour buttermilk over chicken and marinate for 30 minutes , turning occasionally
combine flour , salt , sage , paprika and pepper in paper bag
add chicken and shake to cover
dip chicken in egg and roll in breadcrumbs
let stand for 15 minutes
pour oil into large skillet to a depth of 1 inch and heat to 375f or until water spatters when sprinkled on oil
add chicken legs and thighs first
fry until browned about 10-12 minutes before adding remaining pieces , frying another 10 minutes or until brown
drain chicken on paper towels before serving
4th of july fruit flag
hull and halve 29 large strawberries and set them aside
arrange 30 large blackberries in the upper left corner of a serving tray or cutting board
cut 58 banana slices , 3 / 4-inch-thick , into a bowl
sprinkle on lemon juice and toss the slices gently with a rubber spatula to keep them from browning
assemble the banana slices in rows to resemble a flag and top each slice with a strawberry half
4th of july fruit parfait
in a medium mixing bowl , place the cream cheese , lemon juice , and powdered sugar
whip with an electric mixer until fluffy
slowly add whipping cream , a little at a time , and continue beating until the cream is incorporated and the mixture is fluffy
into tall wine glasses or champagne flutes , spoon some blueberries into the glass , then a dollop of whipped cream mixture
add some strawberries or raspberries , then another dollop of whipped cream
continue until glass is full , then garnish with mint leaves or lemon balm
4th of july grilled salmon  or chicken
into a large zip-lock bag , make marinade out of peanut oil , soy sauce , vinegar , onions , brown sugar , garlic , ginger , red pepper flakes , sesame oil and salt
combine well , and insert fish or chicken
seal and marinate in refrigerator 4-24 hours
oil and preheat grill on medium-high heat
grill fish ~5 minutes per side , until fish just flakes with a fork
4th of july margaritas
mix ingredients for red layer in blender until smooth, divide between 3 glasses, rinse blender, mix ingredients for white layer in blender until smooth, pour over red layer , dividing equally between 3 glasses, rinse blender, mix ingredients for blue layer in blender, top off glasses with mixture , dividing amounts equally, serve
4th of july martini
mix all ingredients except grenadine in shaker and chill, pour into martini glass, add grenadine and it will sink to bottom
4th of july no bake cheesecake
melt candiquik according to package directions and mix with all of the remaining ingredients in a large bowl
serve in a pie crust
that's it !
optional: top with whipped cream and / or fruit