HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place ground chuck in a bowl, season with TexJoy steak seasoning. Crush crackers finely and add to meat; mix. Add onion and egg. Mix well and form into small balls. Drop into medium hot skillet, that has been sprayed with Pam, and brown lightly on all sides, taking care not to stir the meatballs too much, or they will fall apart. If there is excessive grease, drain. (A small amount left in skillet adds to the flavor.)
Mix all dry ingredients; add eggs, oil, zucchini and nuts. Mix until blended. Bake 1 hour at 325°. Makes 2 loaves.
Preheat oven to 400°. Grease well a 10-inch iron skillet or 9 x 9-inch baking pan. Mix together cornmeal, baking powder, baking soda, salt and sugar until well combined. In separate bowl, mix together buttermilk, beaten eggs and drippings (or butter). Add liquid mixture to dry ingredients. Stir until dry ingredients are just moistened. Pour batter into skillet or pan and bake 30 to 35 minutes or until lightly brown. Serve hot with butter.
Combine ingredients in small size mixing bowl. Blend together well. Chill for 1 hour. Serve with your favorite fresh vegetables.
Mix together; rub on roast. Cover with foil; place in refrigerator overnight. Cook 6 hours at 250°. Last 30 minutes of roasting, remove foil and baste with barbecue sauce if you like.
In a mixing bowl cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Add bananas and mix well. Combine flour, baking powder, soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. Pour into a greased and floured 10-inch fluted Bundt pan. Bake at 350° for 50 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioners sugar before serving. Makes 12 to 16 servings.
In bowl, combine cut up tomatoes, Feta cheese, onions; add lemon juice, oil, red vinegar, garlic powder, pepper, oregano and mint. Mix and refrigerate.
Put shortening, sugars, egg, water and vanilla in bowl; beat thoroughly. Sift together flour, salt and soda. Add to shortening mixture. Mix well. Blend in oats and drop by teaspoonfuls onto greased cookie sheets. Bake in 350° oven for 12 to 15 minutes.
Simmer first 4 ingredients for 5 minutes. Combine eggs, cottage cheese, salt, spinach and 1/4 cup Parmesan cheese in 13 x 9 x 2-inch baking dish. Sauce first, then noodles, then cheese and sauce mixture. Keep layering until baking dish is full. Sprinkle Parmesan cheese on top. Cover dish with foil and bake at 350° for 1 hour.
Bake in moderate oven (350°) until done (about 30 to 40 minutes).
Beat eggs. Add sugar, lemon juice, cornmeal, milk, vinegar and nutmeg. Add melted oleo. Pour in unbaked 9-inch pie shell. Bake 45 minutes at 325°.
Combine all ingredients; blend well. Store in tightly covered container. Yields 3 3/4 cups mix, about 15 (6 ounce) servings.
Combine first 8 items and place in buttered 1-quart casserole. Mix cracker crumbs with 2 tablespoons oleo and sprinkle on top. Bake, covered, at 350° for 45 minutes.
Add water to lemonade. Mix with pineapple juice; chill. Add 7-Up or ginger ale just before serving. Place sherbet in punch bowl and pour liquid over it. Serves 50.
Add salt to egg yolks; beat 10 minutes. Add sugar and vanilla; knead until dough blisters. Roll out very thin. Cut, twist and fry in deep fat. Sprinkle with powdered sugar.
Place roast in Corning dish. Add water. Peel and cut up sweet potatoes. Place around roast. Sprinkle brown sugar on the sweet potatoes. Begin cooking at 9:00 a.m. at 350°. Turn down to 250° while at church. (Yum.)
Cook beef chunks in pressure cooker (10 to 15 minutes, until tender) with butter. (Brown with butter; cook with water.) Drain, saving broth. Measure broth, replacing water with broth. Cook rice, using a little less broth/water. Drain shrimp. When rice is done, put oil and butter in skillet. Add onions, mushrooms and shrimp. Cook until mushrooms are done. Add beef; stir. Add rice. Fry until brownish.
Heat oil over medium heat in large frying pan. Brown chicken and garlic. Sprinkle with oregano, salt and pepper. Add mushrooms and tomatoes. Cover pan and simmer 30 minutes over low heat. Uncover and simmer 30 minutes longer.
In a large mixing bowl combine flour, sugar, salt, spices and baking powder. Then in a small bowl, beat eggs, oil, orange juice and vanilla; then add to the flour mixture, mixing well. Pour into five 9-inch cake pans and bake at 350°.
Brown ground meat in pan and drain. Add onion, tomato soup, beans, chili powder, water, salt and pepper. Simmer a few minutes. Put in an 8 x 12-inch glass casserole dish. Mix all remaining ingredients and spoon on top of ground meat mixture, in small mounds. Bake at 350° for 20 to 25 minutes. This makes a meal if you add a salad or slaw.
Place 3 cups of lettuce on bottom of large bowl. Sprinkle lightly with a little sugar. Layer egg slices, standing some on edge. Sprinkle with salt. Layer in order: peas, lettuce, bacon, cheese. Spread mayonnaise all over to seal edge. Cover. Refrigerate overnight. Garnish with green onions and paprika. Toss before serving. Serves 12 to 15.
Mix well and pour in greased skillet, bake at 325° for 25 to 30 minutes.
Mix flour with cinnamon and soda in bowl. Cut in margarine and cheese with pastry blender until crumbly. Add mixture of egg and milk. Mix with flour until mixture forms ball. Shape by teaspoonfuls into sticks. Place 1-inch apart on ungreased baking sheet. Bake at 375° for 8 to 10 minutes or until light brown. Yields 24 breadsticks.
Drain pineapple. In large bowl, mix Cool Whip and pudding mix. Add pineapple; mix well. If desired, add coconut. Top with cherries. Serve chilled.
Stir 1 cup of the boiling water into lemon gelatin in medium bowl at least 2 minutes or until completely dissolved. Set lemon gelatin aside to cool. Add lemon gelatin gradually to dressing, mixing until blended. Gently fold in whipped topping; pour into greased 2-quart mold. Refrigerate until almost set.
Slice tea rolls lengthwise, forming 2 layers. Return bottom layer to the pan. Layer with ham and Swiss cheese. Cover with top layer of rolls. Melt margarine and add poppy seed, Worcestershire sauce and mustard. Whisk until blended. Pour 1/2 of this mixture over each pan of rolls. Wrap rolls in tin foil. Bake 10 minutes in 400° oven. Fold foil back and continue baking for 5 more minutes to brown tops of the rolls. Rolls may be refrigerated or frozen prior to baking, if desired.
Combine ingredients in large punch bowl and chill. Just before serving, gently stir in club soda. Garnish with orange slices. Makes about 30 (5 ounce) servings.
Prepare dough; roll out and transfer to 10-inch pie plate. Crimp pastry edge. Refrigerate until ready to fill.
Heat molasses to boiling. Stir in shortening. Sift together soda, flour, baking powder, salt and ginger and add to mixture. Chill dough. Roll out very thin. Cut into desired shapes. Place on lightly greased baking sheet. Bake until set at 350° for 5 to 7 minutes.
Mix all ingredients together except the marshmallow cream. Bake cake at 350° for 35 to 40 minutes. Spread marshmallow cream on cake while hot. Cool and frost.
Heat oil. Stir-fry rice and onion. Add soy sauce and oyster sauce. Stir-fry. Scramble egg and mix. Add peas and carrots.
Stem and rinse mushrooms and dip in lemon juice. Drain on paper towels. Fill cavities with sausage balls and bake in 375° oven for 10 minutes or until sausage is done. Very good!!
Mix ground beef, crumbs, salt, pepper, onion and half of tomato sauce. Make loaf. Bake at 350° for 50 minutes.
Sift flour, baking powder, salt, sugar and cinnamon together. Beat egg and add with milk to the dry ingredients. Add apples. Drop by spoonful into deep fat (365° to 375°). Fry until delicately brown. Drain on absorbent paper. Sprinkle with powdered sugar. Serve hot.
Mix oil, white sugar, brown sugar, egg, vanilla and cocoa. Mix together flour, salt, soda and chocolate chips. Mix the 2 mixtures together. Roll into walnut-size balls. Bake at 350° until done, approximately 8 to 10 minutes.
Arrange chicken in 9 x 13-inch pan, top with cheese. Combine soup and wine, mix well and pour over chicken. Sprinkle with stuffing mix and drizzle with butter. Bake at 350° for 40 to 45 minutes. Serves 8.
Heat broth in saucepan. Add carrots and simmer 2 minutes; cool. Add remaining ingredients and chill several hours or more. Stir occasionally. Serve as an appetizer with wooden picks or to compliment a meal. Makes 12 (1/2 cup) servings. No fat.
Sift flour before measuring, then add salt and sift again. Cut margarine and cheese in with a pastry blender or 2 forks. Roll between two waxed papers. You will find this delicious with cheese pies or fruit pies.
Brown ground beef and bacon with onion in skillet, stirring until ground beef is crumbly; drain. Stir in undrained pork and beans and remaining beans. Mix brown sugar, sugar, catsup, mustard and molasses in a bowl. Stir into bean mixture. Spoon into baking dish. Bake at 350° for one hour and fifteen minutes. Makes 8 to 10 servings.
Cover rice with chicken. Heat soups, water and oleo together. Bake 2 1/2 hours at 350°.
In a small saucepan, melt chocolate with 1/2 c. sweetened condensed milk; stir in vanilla. Spread on bottom of baked pastry shell. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in remaining sweetened condensed milk. Stir in creme de menthe and red food coloring. Fold in Cool Whip. Pour into pastry shell. Chill 4 hours or until set.
Sift dry ingredients together. Add rest of ingredients. Mix with an electric mixer until well blended (3 minutes). Batter will be stiff. Pour into a 13 x 9-inch greased and floured pan. Bake at 350° for 45 minutes or until toothpick inserted in the middle comes out clean.
Sprinkle over batter. Then add other 1/2 of batter. Bake at 350° for 30 to 35 minutes. When done, poke holes in top of cake and pour mixture of 2 1/2 cups powdered sugar and 1/2 cup milk, well beaten, over cake.
Mix all the ingredients in a bowl. Spread the mixture evenly on an ungreased large cookie sheet with a rim. Bake in 250° oven for 1 hour. Stir every 15 minutes. Cool and place in an airtight container. (Maypo can be used for the oatmeal.)
Mix ingredients together. Put in casserole dish and sprinkle more crushed chips on top. Cook for 15 minutes at 350°.
Sprinkle chicken with lemon juice, cinnamon, salt and pepper. Brown in butter. Mix tomato paste with water in large saucepan. Bring to a boil. Reduce heat and carefully place browned chicken into tomato mixture. Melt butter and pour over chicken and tomato. Add wine and simmer slowly for 1 hour. Serve over macaroni, spaghetti, mashed potatoes or rice.
Place oatmeal, salt, syrup, canola oil and apple butter in a large bowl. Pour 1 1/2 cups boiling water over mixture and set aside. Soften yeast in 1/3 cup warm water. Add mixture from large bowl. Stir in flour until your hands must replace your spoon as mixers. Knead dough for 10 minutes, adding more flour if it is too sticky. When dough is smooth and elastic, place in oiled bowl and oil top of dough as well.
Slightly brown onions, okra and bell pepper. Keep stirring; add corn and tomatoes. Cook for 10 minutes or until fresh corn is tender. Serves 6.
Mix and bake cornbread according to box directions. Crumble cornbread in salad bowl. Layer next 4 ingredients (do not cook corn and beans). Next, put cheese. Mix Ranch dressing in separate bowl according to directions. Pour dressing over salad. Top with bacon bits.
First bake your sweet potatoes; this keeps the flavor of your sweet potatoes. Then mash potatoes; dump in some sugar, eggs, melted butter, as much coconut and raisins as you like, vanilla if you wish or spices to taste. Bake at 325° until knife comes out clean. Your sweet potatoes can be baked and put in freezer to keep for later use. Makes 2 pies.
Brown ground chuck and onions; drain off grease. Add remaining ingredients and simmer for 2 hours. Serve with the following items in order: crushed Fritos, rice, meat and beans, grated cheese, shredded lettuce, chopped tomatoes, sliced black olives, picante sauce and chopped pecans (optional).
Mix 1 stick oleo, 1 cup flour and 3 tablespoons cold water as for pie dough. Divide into 2 parts. Pat or roll in long strips on cookie sheet. Boil together for 1 minute the 1 cup water, 1 stick oleo and 1 teaspoon vanilla. Remove from heat and add 1 cup flour. Stir and add eggs, one at a time. Spread this mixture on top of strips. Bake 45 minutes at 350°. Frost with powdered sugar on top. Sprinkle with nuts on top.
Mix all ingredients together and simmer for 1/2 hour. Serve hot. A crock-pot is nice for serving since it keeps it warm.
Mix cake mix according to directions on box. Pour 1/2 of mixture in 9 x 13 pan and bake at 350° for 20 minutes. Melt caramels, milk and margarine. Pour over baked cake. Add chocolate chips and rest of cake mix. Return to oven and bake for 20 minutes at 250°, then 10 to 15 minutes at 350°.
Dip eggplant slices in flour seasoned with salt and pepper. Brown slices lightly in oil in skillet using no more than 1/2 cup for all slices. Drain slices on paper towel. Saute onions, green peppers and garlic in 2 tablespoons oil about 5 minutes or until tender. Add parsley, salt, pepper and tomato sauce. Simmer 5 minutes. Spoon half the sauce into large casserole; arrange solid layer of eggplant slices on sauce. Top with Mozzarella cheese slices. Add 1/2 sauce. Top with remaining eggplant. Combine eggs and Parmesan cheese. Pour over eggplant. Bake in a slow oven (325°) 35 to 40 minutes.
Sift together dry ingredients and stir into them the egg and cherries. Fold in nuts and turn into greased and wax papered 9-inch layer pan. Bake 45 minutes at 350°. Cut into wedges and serve with whipped cream or ice cream topped with cherry sauce.
Drain juice from pineapple into pan. Bring to boil. Gradually add sugar, starch and salt. Stir constantly. Remove from heat. Add butter and pineapple. Put in buttered casserole. Bake at 375° until brown.
Mix all together. Bake in 9 x 13 pan at 350° for 1 hour.
Mix dry ingredients; add oil and mix well. Add eggs, vanilla and buttermilk. Add preserves, pecans and raisins. Bake in 9 x 13-inch pan, not greased, at 325° for 40 to 45 minutes. Poke holes in cake.
Add the evaporated milk to the mayonnaise and blend until smooth. Stir in Tabasco sauce, vinegar, mustard, sugar, celery seed and salt. Put cabbage, carrots and green pepper in large bowl. Pour dressing over and toss gently. Yield: 12 servings.
Brown hamburger and onion. Drain off fat. Mix hamburger and spaghetti sauce. Place in a 9 x 13-inch pan. Top with Mozzarella cheese slices. Put in 400° oven while you mix flour, milk, eggs, oil and salt together. Remove pan from oven and pour this mixture over it. Top with shredded Cheddar cheese. Bake at 350° for 30 minutes.
Cream butter and shortening	with sugar; beat until fluffy. Beat in eggs. Combine flour, baking powder, soda and salt. To butter mixture add sour cream alternately with flour mixture until just mixed. Fold in lemon rind and blueberries. Spread in buttered and floured 13 x 9 x 2-inch pan.
Brown hamburger. Mix together soups and enchilada sauce in a saucepan. Crush Doritos and put in bottom of casserole dish. Place hamburger on Doritos. Pour soups and sauce over hamburger. Top with shredded cheese. Bake at 350° for 30 minutes.
Place crackers in roasting pan. Mix other ingredients and coat crackers. Bake at 250° for 15 minutes; stir and cook another 15 minutes.
Stir flour, salt and pepper into melted butter or margarine until blended. Add milk gradually, stirring until smooth. Cook until slightly thickened. Add Worcestershire sauce and grated Cheddar cheese. Cook until cheese is melted. Combine sauce and macaroni in greased baking dish. Sprinkle with Parmesan cheese. Bake 30 minutes at 300°. Serves 8 to 10.
Thaw spinach. Combine with onion, soup and cheese. Place in 1-quart (or larger) lightly oiled casserole dish. Combine dressing mix and margarine. Spread on spinach mixture. Bake at 350° for 45 minutes.
Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a small bowl, whisk yogurt, cheese, paprika, thyme and garlic powder. In another small bowl, stir together bread crumbs and butter. Dip chicken, one piece at a time, into yogurt mixture, then place in bread crumb mixture. Spoon bread crumb mixture over chicken, coating well. Place coated pieces of chicken in a greased baking pan. Bake 25 to 30 minutes or until juices run clear when thickest part of chicken is pierced with a fork. Cover and refrigerate until ready to present. Serve cold. Yield: about 6 servings.
Heat drippings in skillet. Add onions and celery. Cook until tender. Add mushrooms, rice and soy sauce. Cook 10 minutes on low heat, stirring occasionally. Stir in beaten egg and cook only until egg is done. Add bacon and mix well. Extra soy sauce may be served with rice.
Preheat oven to 400°. Line a baking pan with foil and spray with vegetable oil. Rinse chicken and pat dry. Dip in skim milk and roll in cornflake crumbs and pepper. Arrange chicken in pan. Do not let pieces touch. Bake 45 minutes.
Coat beef with flour in large heavy saucepan or skillet. Brown beef in Wesson oil. Stir in water, Hunt's sauce and seasonings. Cover, simmer 1 1/2 hours; add vegetables and simmer until done, about 45 minutes. Serves 6.
Boil sugar and milk until forms soft ball in water. Put peanut butter and marshmallow cream in large bowl; pour cooked syrup over and mix quickly. Pour on well buttered pan and cut in squares.
Grease tube pan with margarine. Place frozen individual rolls around bottom of pan. Drizzle melted margarine over rolls. Combine dry pudding, brown sugar, cinnamon and nuts. Sprinkle mixture over rolls. Cover and leave at room temperature overnight to allow rolls to rise. Bake at 350° for 30 to 35 minutes. Let set 10 minutes, then invert onto plate to remove from pan.
Combine eggs, salt and sugar. Add milk and vanilla slowly. Line pie pan with pastry, pour in filling and sprinkle top with nutmeg. Bake in hot oven at 450° for 10 minutes. Reduce temperature to slow (325°) and bake 30 to 40 minutes longer or until a knife inserted comes out clean. Makes 1 (9-inch) pie.
Cream first 3 ingredients. Add baking soda, salt, sour milk, vanilla, 2 cups flour and apples. Stir and pour into greased and floured bread pan. Melt butter, 2 tablespoons flour, 2 tablespoons sugar and cinnamon. Spread on raw batter. Bake at 350° for 1 hour or until toothpick comes out clean. Let set for a few minutes. Turn out on rack.
Spray baking dish with Pam and spread rice evenly over bottom. Sprinkle soup mix over rice. Lay chicken breasts on top of rice and add salt and pepper. Mix together mushroom soup and can of water; then pour over chicken. Sprinkle with paprika. Cover with foil and bake at 325° for 2 hours.
Cut eggs in half lengthwise. Remove yolks and combine with parsley, onion, 1/4 teaspoon salt and mayonnaise. Fill whites and set aside.
Mash bananas with fork. Add flour, butter, sugar, vanilla, salt and egg. Mix well and add nuts. Mix again. Pour into well-greased bread pan and bake 35 to 45 minutes in oven preheated to 325°.
Add all ingredients together in small pan. Bake in 350° oven for 20 minutes. Serve with potato chips.
Drain excess fat off ground beef. Combine all ingredients. Add 1 soup can of water. Pour into a baking dish. Cover; bake at 350° for 1 hour. Serve with a green salad and rolls.
Mix oil, sugar, eggs and apples together. Add remaining dry ingredients and pecans. Batter will be stiff. Pour into pan and sprinkle butterscotch morsels over top. Bake at 350° for 45 minutes to 1 hour.
Partially peel and score cucumber with fork, then slice thin. Slice onions thin. Sprinkle with parsley and pepper in layers. Pour rest of ingredients (marinade) over all and refrigerate. Make sure everything is submerged in marinade.
Cook on low to melt sugar. Add pears and cook until pears are red and tender. Test by putting a drop of broth in cold water. If it makes a soft ball, it is ready. Do not boil. Put in jars; have lids warm.
In small saucepan, heat milk and cinnamon over medium heat until milk is infused with flavor of cinnamon, about 15 minutes. Combine rice, water and salt in a 2-3 qt. saucepan. Bring to boil. Stir once or twice. Place orange peel on top of rice. Reduce heat-cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Remove and discard orange peel. Strain milk and stir into cooked rice. Add sugar and simmer 20 minutes or until thicken, stirring often. Add raisins and rum. Simmer 10 minutes. Serve cold or hot.
Beat eggs until light and foamy. Add next 4 ingredients. Mix lightly, but well. Mix flour, salt, baking powder, soda, cinnamon and nuts; add to first mixture. Mix well.
Brown the ground beef and onion; drain. Add seasonings. Stir the Veg-All mixed vegetables, soup and mushrooms together. Pour into a 1 1/2-quart casserole. Bake at 400° for 15 minutes.
Wash, quarter and pack raw green tomatoes into pint jars. Add to each jar 2 or 3 small whole pods hot pepper and 1/4 bell pepper. Make a brine of 2 parts vinegar, 1 part sugar and 1 part water. Heat until sugar melts, then pour over packed but not closed jars. Seal and process 15 minutes in hot water bath.
Fry beef in oil. Add flour and blend. Add water, salt, pepper and onion soup mix. Stir until thickened. Combine sour cream with spaghetti and meat mixture. Pour into 2-quart casserole. Sprinkle parsley over surface. Bake at 350° for 30 minutes.
Mix sugar and water until dissolved. Bring to a boil. Drop figs in, 2 to 3 at a time. Keep syrup boiling at all times. After all figs are in, boil 1 minute. Set off heat. Next day, boil 20 minutes. Set aside. Next day again cook for 20 minutes. Put into hot jars and seal. Makes 5 pints. Delicious.
Preheat oven to 350°. Beat eggs thoroughly with the sugar, salt, vanilla, corn syrup and melted butter. Add the pecan halves. Pour into a 9-inch unbaked pastry shell. Bake until knife inserted in center comes out clean. Cool.
Grind pears, orange and cherries all together. Cook all ingredients together except sugar until bubbles form over entire surface. Add sugar and boil vigorously 1 minute. Pour into glasses or jars immediately.
Beat eggs thoroughly with sugar, corn syrup and melted butter. Add pecans. Pour into unbaked pie shell. Bake at 350° for 50 minutes.
In a 9 x 13-inch glass pan follow pkg. directions to make the cherry jello. Refrigerate.
Mix all ingredients together. It will have a gritty appearance. Dip out in slightly heaped teaspoonfuls. Put on ungreased cookie sheet. Spread out with spoon. Bake at 350° until done (very easy to burn). Makes approximately 20 cookies. If you prefer more cookies, double or triple each ingredient.
Cover onions with beef. Break up with fork but do not pack down. Sprinkle with salt, basil or oregano and top with tomato soup and onions. Bake at 375° in a 8 x 8 x 2-inch pan for 45 minutes or until meat is cooked through.
Drain chickpeas and place on tea towel. Roll over with a rolling pin to crack the skin. Place in a mixing bowl with 3 to 4 cups of water. Remove the skin that floats to the top and discard. Drain. Add all remaining ingredients. Mix well.
Mix together the flour and sugar in a large mixing bowl. Melt butter, shortening, cocoa and water together in saucepan. Bring to a boil, then pour sugar and flour. Mix well. Stir in buttermilk, vanilla, salt, soda and eggs. Mix well and pour into well greased cake pan. Bake 20 minutes at 400°. Mix frosting 5 minutes before cake is done.
Cook slowly until bubbles come on top, about 2 minutes (sticks easily). Cool and freeze. Don't blanch corn before cutting off. Can be cooked in oven at 350°.
Bake cake in a 13 x 9-inch pan. Meanwhile in saucepan combine pineapple with its juice and sugar. Cook over medium heat stirring occasionally until thick and syrupy, about 20 minutes. When cake is done, remove from oven and pierce with fork 1 inch apart. Pour pineapple mixture on cake and spread evenly in medium bowl. Combine pudding mix with milk; blend until thick. Spread over cooled cake. In medium bowl beat cream until soft peaks form. Add 10x sugar and vanilla. Continue beating until stiff. Spread over cake. Refrigerate for 24 hours before serving. Sprinkle with coconut.