HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together coconut and nuts; press into 13 x 9 x 2-inch pan. Mix cake according to directions on box and pour over the coconut and nuts. Heat margarine and cream cheese until warm enough to mix with confectioners sugar. Pour over cake. Bake at 350° for 35 to 40 minutes.
Brown hamburger in large skillet. Add onion, salt, pepper, paprika, catsup, brown sugar, Worcestershire sauce and mustard. Blend well. Cook until barbecue is hot and serve over rolls.
Cook pie shell about 5 minutes. Mix in all ingredients. Pour mixture into pie shell. Cook for 45 minutes at 350°.
Saute onion in oleo. Add the mushrooms, soups, milk, cheese, Tabasco and pimento. Simmer sauce until cheese is melted. Then layer in baking dish the chicken, canned asparagus (well drained) and sauce. Repeat, ending with sauce. Sprinkle bread crumbs on top to look finished. Bake at 350° until it bubbles. FREEZES GREAT!!!!
Mix vanilla and baking powder in beaten egg whites. Add egg white mixture to rest of ingredients. Bake in an 8-inch greased pie plate for 30 minutes at 350°. Serve with whipped cream, or Cool Whip.
Brown beef and onions; add salt and pepper to taste. Cook until onions are tender and beef is thoroughly cooked. Drain. Add corn, potatoes and butter; heat thoroughly. Serve with crackers.
Soften cream cheese and mix together all ingredients. Add milk for a creamy consistency. If more sugar is desired, add brown sugar. Good served with sliced Granny Smith apples.
Start heating oven to 400°. Sift together flour, salt and baking soda. Mix shortening with sugar, eggs and orange rind until creamy. Mix in flour mixture alternately with orange juice. Mix in nuts. Drop by teaspoon (2-inches apart) onto greased cookie sheet. Bake 10 to 12 minutes or until golden. Makes 4 dozen.
Season red fish on both sides and lightly flour. Broil in butter and pour lemon juice on fish when done; keep warm. Place butter in saucepan. Add flour and stir until light brown. Add crawfish, lobster base and water. Bring to a boil, then add all other ingredients and simmer about 10 minutes. Serve seafood mixture over fish.
In large heavy skillet, make roux by heating cooking oil and flour until dark brown. Stir in onions and bell pepper. Cook until tender, about 5 minutes. Add mushroom soup, onion soup and crawfish fat. Add crawfish and season to taste. Cover and cook on low heat for 60 minutes. Serve over rice.
Prepare cake mix and add 1 can coconut. Bake. Cool. Poke holes in cake. Shake can of creamed coconut and pour over cake evenly. Put in refrigerator 2 hours after icing cake with 1 small container of Cool Whip mixed with 3/4 cup coconut. This is a very moist cake.
Boil first five ingredients together and then pour over cooked, shelled hard-boiled eggs.
Boil potatoes until tender, drain. Add milk and vegetables. Bring to a gentle boil over medium heat. Reduce heat. Add cheese, margarine, salt and pepper. Heat over low heat until cheese is melted and vegetables are tender. Ingredients can be doubled.
Sift flour with salt and 1/2 teaspoon cinnamon into a large bowl. Add brown sugar, sugar and salad oil. Mix on medium speed until well blended. Take out 3/4 cup of this mixture for topping; add nuts and 1 teaspoon cinnamon and mix; set aside.
In 1 1/2-quart casserole dish place chopped stems and onion. Cover. Microwave at High (10) 4 minutes. Stir after 2 minutes. To hot mixture add cream cheese, mashing and mixing well. Stir in crumbs and ham or bacon. Stuffs 12 large mushrooms.
Use a 9-inch pan. Put in some graham cracker crumbs and swirl them around until they coat the pan. Break up the cream cheese in a large bowl. Leave it until it reaches room temperature. Whip the cream cheese. Add flour, salt and sugar gradually. Add lemon juice, lemon rind, sour cream, heavy cream and vanilla to mixture. Add eggs, one at a time, until each is blended. Fold in 3 whipped egg whites. Flash heat at 450° for 12 minutes. (Place a pan of water in oven to prevent cake from burning.) Drop oven temperature to 250° for 50 minutes. Top with your favorite topping.
In a 13 x 9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter. Pour condensed milk evenly over crumbs. Top evenly with chocolate chips, coconut and pecans. Press down firmly. Bake 25 to 30 minutes at 350°.
Boil and mash potatoes with butter and milk and put aside. Combine all other ingredients with chopped meat and saute until brown. Take mashed potatoes and form a medium sized ball. Put 1 tablespoon meat and press into center and surround with mashed potatoes.
Combine ingredients and beat at high speed for 6 minutes. Put in greased and floured 13 x 9-inch pan. Bake at 350° for 30 minutes.
Cream cheese, milk and sugar until smooth. Fold in peanut butter and Cool Whip. Pour into crusts. Sprinkle with salted nuts and drizzle with syrup. Freeze until ready to serve.
Saute mushrooms and onions with butter in a saucepan. Add garlic salt, as much as desired. Pour in chicken broth and bring to a boil. Add rice; stir, cover and remove from heat. Let stand for 5 to 10 minutes. Add more butter, if desired.
Mix all ingredients and let boil until thickened. Remove from heat and serve over hot biscuits.
Boil spinach and bean sprouts. Dice onions. Chop beef thinly. Combine cooked vegetables, bean cake and beef. Chop finely together. Add sesame oil until mixture can make a ball. Add salt and pepper and mix more. Put small mound on Mon-Du or egg roll square and make rectangle. Seal edges tightly together with water. Steam until dough is tender. Dip in soy sauce and vinegar to taste.
Arrange the peppers in a greased 10-inch pie plate. Cover with the cheese. Pour eggs over the cheese. Bake at 275° for approximately 40 minutes or until set. Cut into small wedges and serve hot.
With your mixer, mix this well. Spread on English muffin quarters. Now here's the secret; the most important step is you must freeze them at least 30 minutes. When your guests arrive, broil them until they puff up and are bubbly and slightly golden brown. They just take a few minutes. Serve hot and listen to everyone carry on about them. It just takes 10 minutes to make these 48 hot canapes that melt in your mouth. Keep a supply in your freezer and you're ready for unexpected guests. Also, excellent to serve with soup or a salad.
Mix and cook slowly until like jelly. Bake shell. Pour in mixture and cover with meringue, made from egg whites.
Combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla and 1 egg. Pour into pie shell. Sprinkle with pecans. Combine remaining eggs, sugar, vanilla and syrup. Pour over pecans. Bake at 375° for 35 to 40 minutes until center is firm.
Preheat oven to 350°. Serves 6 to 8. Wash beef; trim off excess fat. Blend remaining ingredients in shallow roasting pan. Add beef. Roast in preheated oven for 2 hours, allowing 30 minutes per pound. Baste meat frequently during cooking with pan juices. If sauce gets too thick, thin with a little consomme.
In large skillet saute onion in margarine and stir in flour slowly. Add all other ingredients (except beans) and heat until velveeta is melted. In 2 qt. casserole dish alternate layers of beans and mixture. Top with onion rings. Bake at 350° for about 30 minutes. Serves 6 to 8.
Beat ingredients together. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 30 minutes. Cool 30 minutes. Turn onto serving tray and top with glaze.
Slice cheeses and melt to soft (not liquid) stage. Add pimentos. Mix well. Add mayonnaise, salt, pepper and vinegar to taste. Makes approximately 2 quarts for sandwich spread. For dip, make thinner with more mayonnaise and vinegar.
Preheat oven to 375°. Put foil in large pan. Cut steaks into strips; put on foil. Sprinkle with soup. Place mushrooms, bell pepper and tomatoes. Mix A.1., cornstarch and juice; pour on top. Seal foil. Cook for approximately 2 hours.
Mix cottage cheese and Cool Whip together. Stir in jello powder until well mixed. Drain fruit very well, then stir into orange mixture. Refrigerate until served. Best if made the day before serving.
Dip sliced eggplant into egg mixture, then into bread crumbs. Fry until golden brown on both sides. Layer fried eggplant in casserole dish. Cover with Mozzarella cheese and tomato sauce. Repeat layers, ending with eggplant, Mozzarella cheese and tomato sauce. Sprinkle with Parmesan cheese. Bake at 350°, covered, for 20 minutes; uncover and bake 10 to 15 minutes longer.
Mix sugar, water and syrup; bring to a boil. Add peanuts and cook to 260°. Add food color and vanilla. Mix well. Pour into foil-lined pan. Cool. Then break into small pieces.
Mix soup and milk into bowl. Stir in peas and carrots. Microwave on High for 6 minutes. Stir in cubed chicken. Form 1 piece of pie crust into deep dish casserole; pour chicken mixture into deep dish. Place the other pie crust on top and make 4 slits. Bake at 350° for about 45 minutes or until golden brown.
Stir and heat the first 3 ingredients. Add cheese; melt. Add pineapple. Stir and mix. Place in greased 9 x 13-inch casserole. Crumble crackers on top. Drizzle melted margarine on top. Bake, uncovered, at 350° for 30 minutes.
In a large saucepan, saute potatoes, onion and celery in butter until just tender. Add clam juice and bay leaf. Simmer for 30 minutes.
Drop by heaping spoonfuls 2-inches apart on greased cookie sheet. Bake at 425° for 5 to 7 minutes.
Moravian Rice is from a Virginia friend who had been stationed with us in South Carolina and Germany. When I say Virginia, that is where she was living at the time, although, she was originally from Michigan. Bonnie is our Texas neighbor.
Brown ground beef and drain. Mix all ingredients in one soup pot. Simmer for 2 hours.
Mix oatmeal and peanut butter; set aside. Combine remaining ingredients; boil 3 minutes. Remove from heat. Mix with oatmeal and peanut butter mixture. Drop onto greased waxed paper with spoon; let cool until hardened. Remove and store. Yields 3 dozen.
Put chicken and broccoli in 9 x 13-inch greased baking dish. Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken/broccoli; top with cheese/bread crumbs. Bake at 350° for 25 to 30 minutes.
Mix all ingredients and cook very slowly at 250° about 2 1/2 to 3 hours.
Grease 13 x 9-inch pan. Cream butter and sugar; add eggs and beat well. Sift together the flour, baking powder and spices. Be sure to sift 3 times. Add to creamed mixture the flour mixture and the buttermilk. Add vanilla, nuts and dates. Spread in greased and floured pan. Bake at 350° for 40 minutes. Test for doneness. When cool, invert on cutting board and cut into bars. Sprinkle with powdered sugar.
In large bowl, mix hamburger with bell pepper, onion, 2 eggs, milk, ketchup, bread (in small pieces), salt, pepper and mustard and mix all ingredients well together. Bake in large pan at 375° for 1 hour. Serves 6 or more.
Mix first 4 ingredients well and roll into 1 1/2-inch balls. In double boiler, melt together paraffin wax with chocolate morsels. Dip balls into mixture and place on wax paper until hardened.
Put all ingredients in large skillet, except meat, and mix well. Cook 3 to 5 minutes over medium heat; add meat. Continue cooking 10 to 15 minutes.
Add onion to water and bring to a boil. Add ground beef and seasonings. Simmer until onion is thoroughly cooked. Serve on mashed potatoes.
Stir together all dry ingredients except sugar. Beat the oil, brown sugar and egg whites. Stir in the flour mixture. Stir in the water, lemon juice and grated carrots. Bake at 350° in greased 8-inch baking dish or in ring mold for 45 minutes. Can be frozen after baked and cooled.
Dissolve jello using 1/4 cup less water and set in fridge until half set. Whip cream per instructions and add cream cheese. Fold in pineapple and pecans. Then add all to jello, mixing well. Put into mold or bowl and chill until set. Everyone likes this one!
First Mixture: One cup of salt to 1 gallon water. Bring salt water mixture to a boil. Remove from heat and pour hot liquid over cucumber slices until they are covered. Let stand 24 hours. Pour old water mixture out. Repeat process with fresh salt water (3 days).
In a buttered casserole put first 4 ingredients, then pour dressing, butter and chicken broth over (don't mix). Spread over the top. Bake at 400° for 30 to 40 minutes.
Cut shortening into first 3 ingredients as for pie crust. Using rotary beater, beat eggs and add sugar gradually, continuing to beat thoroughly; add to first mixture. Knead until smooth. Chill for several hours or overnight.
Place the haddock into a baking dish. Dice the onion and place it on top of the fish. Top with the spaghetti sauce. You may add additional seasonings at this point if you like. Bake at 350° for about 1 hour. Add the cheese and bake for 15 minutes.
Combine chicken, soups, and sour cream. Cover the bottom of a 9 x 13 inch baking pan with tortilla chips; add chicken mixture over the top. Combine crushed crackers and margarine; sprinkle over chicken mixture. Bake uncovered for 30 minutes at 350°.
Cook potatoes in skin. Peel and grate. In saucepan, combine cheese and butter until melted. Remove from heat and add sour cream, onion and seasonings. Fold in potatoes and turn into greased baking dish. Dot with butter and paprika. Bake for 30 minutes at 350°.
Have margarine, butter and cream cheese at room temperature. Cream all three together until creamy. Add sugar and cream again. Add eggs, one at a time, beating after each. Add flour a little at a time. Add flavoring; beat again. Pour into a 10-inch tube pan. Bake at 300° for 1 hour and 30 minutes or until done.
In a saucepan, cook carrots in salted water until crisp-tender. Drain. Return carrots to pan and add orange peel, butter, orange pieces and onion, if desired. Heat through. Serve immediately. Yield: 6 servings.
Mix together the pork, ham, eggs, 1 cup milk and bread crumbs. Make into a loaf. Cover thickly with dry mustard, then cover with brown sugar. Pour 1 cup milk around the loaf in a pan. Bake slowly for 2 hours. Do not cover or baste.
Combine cold pack cheese food and softened cream cheese (mixing well). Add remaining ingredients, mix well. Line small bowl with plastic wrap. Place into this. Chill until firm. Roll into bowl of chopped pecans, if desired. To make a softer ball, I use a small jar of pimento cheese in the cheese mix.
Mix all ingredients and pour into a greased 13 x 9-inch pan. Bake at 350° for 45 minutes. Cool and frost.
In 2-quart nonmetal container, combine lemonade and water; mix well. Pour mixture in a 6 cup mold. Freeze until slushy, about 2 to 3 hours. Place strawberries in slush, allowing tops of strawberries to show. Freeze until firm or overnight. Remove ice from mold; wrap in plastic wrap and store in freezer until ready for use.
Melt in a saucepan 2 tablespoons butter. Add and stir until golden brown the 1/2 chopped onion. Add and shake until the grains are coated. Add hot chicken stock. Cover the pot and simmer the rice or bake it in a 375° oven until the liquid is absorbed. Add 2 tablespoons melted butter. Toss the rice with a fork to distribute it.
Boil washed potatoes until cooked through; peel. Cube potatoes and mix with other ingredients. Chill; serves 30 to 40.
Soak vanilla and raisins together for 1 hour. Cream shortening, sugars and eggs. Add dry ingredients, nuts and raisins. Roll cookies into balls and place onto greased cookie sheet. Flatten cookies with a glass dipped in sugar. Bake at 350° for 10 to 12 minutes.
In heavy saucepan, combine the caramels and half of the evaporated milk. Cook on low heat until caramels are melted; set aside. Combine dry cake mix, oleo, remaining milk and nuts. Stir by hand until dough holds together. Press half of the dough into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 6 minutes. Remove and sprinkle chocolate pieces over the baked crust. Spread caramel mixture over the chocolate pieces. Crumble (spread) the other half of the dough over the mixture. Return to the oven and bake 15 to 18 minutes. Cool, then refrigerate for 30 minutes to set the caramel mixture. Makes 36 squares.
Bring cream cheese to room temperature. Mold onto bottom and sides of round casserole dish. Mix chill and picante sauce and pour into casserole dish. Top with grated cheese. Heat in oven or microwave until cheese melts. Serve with taco chips.
Brown ground meat and onion. Stir	in flour, salt, garlic, pepper, mushrooms and soup. Simmer on low heat until noodles have been cooked according to directions on package. Drain noodles and add poppy seed and margarine. Just before serving, stir sour cream into meat mixture. Heat slightly but do not boil. Serve over noodles. Makes 6 servings.
Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine egg, milk, syrup and 1/2 cup butter; add to dry ingredients, stirring just until moistened. Stir in pecans and vanilla. Fill paper-lined muffin pans two-thirds full. Bake at 400° for 15 to 20 minutes.
Saute onion in bacon fat. Add flour and brown. Add tomatoes and their juices. Stir as gravy thickens. Add water, a little at a time, and cook longer until gravy is of desired consistency. Add salt and pepper to taste. Serve over rice or biscuits. This gravy is also good as a casserole sauce.
Dumplings: Sift flour into large bowl. Makes nest in center. Pour cooking oil into nest. Pour boiling water into nest and mix with a spoon to blend flour, oil and water. Make into a thick paste. When cool enough, knead dough and slap with hand 8 or 10 times to bond. Pinch or break off 3-4 inch portions, slap and transfer to floured cutting board. Roll with rolling pin until it reaches the thickness you desire. Cut into strips. Break into 1 1/2 to 2 inch pieces. Drop into boiling chicken broth at low heat. May add water, if needed, to add all the dumplings. Salt and pepper to taste. When all the dumplings desired have been made, the last wad of dough will be for the top crust. Roll just like dumplings. Cut into strips.
Mix soup, wine and rice and let stand several hours. Put in casserole dish. Arrange chicken on top. Cover. Bake 1 hour at 350°, then uncover and bake another hour.
Combine flour and melted margarine. Press into 9 x 13-inch dish or pan and bake at 375° for 15 minutes. Cool completely. Blend cream cheese, powdered sugar and 1 cup whipped topping. Spread over pastry in pan. Add a layer of 2 or 3 bananas, sliced. Top with prepared instant pudding. Sprinkle on the 1/2 box of crushed vanilla wafers. Top with whipped topping. Chill.
Sift flour, soda and salt. Cream butter and sugar; add egg yolks, one at a time, beating well after each addition. Add sour cream alternately with flour mixture. Fold in stiffly beaten egg whites. Bake in tube pan at 300° to 325° for 1 1/2 hours. Turn out of pan immediately. Serve plain or with frosting.
Blend eggs, sugar and butter until fluffy. Mix in cocoa, 4 tablespoons sugar and water; melt over low heat. Grind fine dates, coconut and pecans. Add vanilla, flour and baking soda. Add all ingredients. Mix well until smooth. Bake in three 9-inch pans until firm.
Boil chicken. Cool. Pull chicken off the bone. Layer, starting with sauce as a bottom layer. Then add chicken and cheese and continue to layer chicken, sauce and cheese. Then bake until cheese has melted and sauce bubbles.
Beat cheese until smooth, then beat in sugar. Blend in sour cream and vanilla, then fold in whipping cream. Spoon into crust and refrigerate.
Using one tube of refrigerator biscuits, cut into fourths. Drop each piece into hot oil and brown. Remove; drain on paper towel. Sprinkle with sugar cinnamon mix. One tube makes 32 bits.
Melt butter in saucepan; blend in flour and mix well. Stir in water and evaporated milk. Cook, stirring constantly, until thick. Drain crab meat well; remove bones and flake. Add celery, green pepper, pimento and salt to sauce. Pour into casserole. Top with crumbs and cheese. Bake in a 300° oven for 35 minutes. Garnish with eggs. Makes 6 to 8 servings.
First wash squash; cut ends off. Slice 1/8 inch thick. Dice it, not too thick.	Every layer put salt on top. Let squash stay for 18 hours in a basket with a weight on top to drain the water out. Boil 1 gallon of white vinegar. Then throw in squash for 1 1/2 minutes.	Take squash out and put back in the basket and let it stay all night with the weight on top to drain the vinegar out. Take the squash out of the basket and put in a pan and fix it with garlic, parsley, oregano, Mazola oil and hot or sweet peppers. Put the squash in a jar; pack it up to the collar in the jar. Make sure there are no bubbles in the jar or it will spoil. Then fill top with oil.
Mix all together. Drop by teaspoon on cookie sheet. (I usually add chopped nuts and chocolate chips.) Bake for 12 minutes at 350°. The more the better.
Put the lard in a pan. When hot, slice the onion in it. Let brown a very little, then add the ground beef. Fry until meat is almost done, then add the kidney beans, tomatoes, potatoes, salt and pepper.
Place rolls in a greased and floured Bundt pan. Mix together brown sugar and pudding mix. Sprinkle over rolls. Mix sugar and cinnamon; sprinkle over pudding mixture, then sprinkle the pecans. Pour butter over mixture. Place on counter and cover with paper towel. Let rise overnight.
Boil together in same kettle first 3 vegetables; drain. Heat onions, Cheez Whiz, soup and mushrooms until cheese is melted. Add sauce to drained vegetables. Pour in casserole and bake at 350° for 1 hour. May be topped with flavored croutons.
Boil macaroni as directed on box. Do not overcook. Butter a large bowl. Put cooked macaroni in bowl and mix in cheeses. Add salt; stir and mix all ingredients together. Cover with milk. Put butter on top with pepper to cover macaroni. Bake at 350° for 1 hour.
Place chops in casserole; cover with onions. Mix tomatoes, chili powder, cumin, chilies and cayenne. Pour over chops. Cover. Bake at 350° for one hour. Sprinkle cheese on top; return to oven and melt.
Combine cracker crumbs and stick of melted oleo. Pack into 9 x 13-inch pan. Beat eggs, 2 sticks oleo and powdered sugar together for no less than 15 minutes. Very fluffy. Spread this over the unbaked crumb crust. Add sliced bananas and pineapple. Add layer of whipped topping. Top with cherries and chopped nuts. Chill several hours or overnight.
Put butter, sugar and milk in a large saucepan, at least 5 quarts. Bring to boil, stirring constantly. Boil for 6 minutes. Take from heat; add vanilla and peanut butter. Let set for 5 minutes, then add marshmallow cream and stir or mix with mixer until marshmallow cream is dissolved. Pour into buttered large pan. Let cool; cut into squares.
Mix all the ingredients, except the chips together in a large bowl. Roll into balls and place on tray. Freeze the balls for 20 minutes. Next, melt the chips and add the paraffin if available. Use toothpicks to dip the balls into the heated chocolate. Be sure to leave a peanut butter top. (Hence the Buckeye.)
Mix all ingredients. Bake in a 9 x 13-inch pan at 350° for 40 minutes.
Combine pie filling and lemon juice. Spoon into a lightly greased 1-quart casserole. Combine flour, brown sugar and cinnamon. Cut in butter with a pastry blender or fork until mixture is crumbly. Stir in oats. Sprinkle mixture over pie filling. Bake at 375° for 20 to 25 minutes. Serve with ice cream, if desired.
Beat eggs until light and fluffy and combine with sugar until smooth as you can make it. Dissolve soda in buttermilk and add this and 3 cups of sweet milk to egg mixture. Combine cornmeal, flour and salt. Mix well. Add to the first mixture and beat until smooth. Melt the butter in an oblong pan. Add the remaining batter and pour remaining cup milk over the top. (Do not stir.) Bake at 400° until knife in center comes out clean (about 40 to 45 minutes). Serve from pan in which it was baked with plenty of butter.
1st Layer: Mix flour, butter and nuts. Press in Pyrex dish. Bake at 325° about 12 minutes.
Simmer shrimp in melted butter and olive oil. Meanwhile, cook broccoli according to package directions. Broccoli should be firm, not mushy. Cut broccoli apart; add to shrimp. Chop garlic and add to shrimp. Simmer until shrimp are pink. Do not overcook.