HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat olive oil in a large heavy-bottom soup pot. Saute corn, onions, carrots, celery and bell pepper over medium heat for 20 minutes or until soft. Add serrano pepper and spices. Stir to mix well and cook 5 minutes longer. Add stock and cream; mix well. Reduce heat and simmer for 45 minutes to 1 hour. Serve hot.
Drain hamburger meat, if desired. Mix all ingredients and simmer until desired thickness. Serve hot over 1/2 of hamburger bun or bread.
Preheat oven to 350°. Butter a 9-inch pie plate. Crush crackers. Add baking powder and salt; set aside. Beat egg whites until foamy. Add sugar and vanilla. Blend well. Fold in crackers. Add 1 cup of pecans and coconut. Bake 30 minutes at 350°. Let cool. Put topping on and sprinkle with pecans.
Melt butter in saucepan and brown meat. Add onions; lightly saute. Stir in salt, pepper, flour and paprika. Add wine, sour cream and tomato sauce, stirring to blend. Turn mixture into casserole dish. Cover and bake at 375° for 1 1/2 hours. Serve over boiled noodles. Serves 4.
Mix sugar, cornstarch and water. Cook over medium heat until thick and shiny. Remove from heat. Add jello. Cool to lukewarm. Once cool add strawberries, mix carefully until completely coated. Pour into baked pie shell. Refrigerate, serve with cool whip on top.
Mix all ingredients together and bake in a 13 x 9 x 2-inch pan at 350°. Let cool in pan.
Arrange onion in bottom of greased 12-inch pan. Place fish on top of onions. Combine remaining vegetables and spread over the top of fish.
Toast day old light bread. Corn bread, light bread, onion and celery are chopped in a food processor. Add sage to these ingredients. Add salt and pepper. Place in sealable container and place in refrigerator overnight. When ready to cook, add eggs, melted margarine and stock. Mixture should be soupy. (Cake batter consistency.) This is the secret of good dressing. It will cook dry.
Preheat oven to 425°. Spray a nine-inch pie plate with nonstick cooking spray. Pat meat into pie plate. Bake for 12 to 14 minutes. Drain any liquid. Top with sauce, cheese and vegetables. Return to oven for five minutes.
Combine and shape into 2-inch balls. Saute in 6 tablespoons butter until done. Drain, cool and freeze. Makes 75 to 80 meatballs.
In large bowl, mix well the salad oil, eggs and sugar. Sift flour, soda, salt, baking powder and cinnamon; add to mixture. Stir in nuts and apples. Mix well. Spread mixture into a greased and floured 13 x 9-inch pan. Sprinkle butterscotch chips over top. Bake at 350° for 55 to 60 minutes. Cool and cut in squares.
Note: Will need 8 to 10 (7 ounce) paper cups.
Cook onion and garlic in butter until transparent. Add meat; cook and stir. Add flour, salt, pepper, mushrooms and parsley; cook 5 minutes. Add soup and simmer 10 minutes. Add sour cream to heat. Serve over rice or Chinese noodles.
Preheat oven to 350°. Grease and flour 2 standard loaf pans. Combine sugar, eggs and oil; beat well. Add vanilla. Sift flour, baking soda and salt together; add to mixture, then add apples. Pour into loaf pans. Bake for 1 hour.
Combine sugar, mint and 2 cups boiling water; stir until sugar dissolves. Chill. Strain, reserving liquid; discard leaves. Stir together reserved liquid, grape juice, orange juice and lime juice. Serve over crushed ice. Garnish with mint leaves. Makes 13 (4 ounce) servings.
Cream butter and sugar until light. Add the slightly beaten eggs and mix well. Dissolve the soda in the buttermilk or sour milk. Add the flour and cinnamon to the sugar-egg mixture along with the soda-milk mixture. Blend in the jam. Bake in greased shallow baking pan 40 minutes at 325°. Cut in squares and serve warm with butterscotch sauce.
Mix all ingredients except pecans. Pour into 2 unbaked pie crusts. Put 1 cup pecans into each pie. Press pecans into mixture with fork. Bake at 350° for 1 hour.
Cream butter and sugar. Add one egg at a time, beating after the addition of each. Sift flour, baking powder and salt, then add nutmeg and cinnamon. Then add this mixture alternating with the butter mixture and liquids. Add fruit that has been floured (but not out of the pound of flour) and the nuts. Steam 4 hours, then run in oven to dry off.
Thoroughly combine rice, butter and 1 slightly beaten egg. Press lightly against sides and bottom of an ungreased 9-inch pie plate. In rice crust, layer ham, cheese and 1/2 cup fried onions. Combine milk, remaining 2 eggs and pepper. Pour over ham-cheese-onion filling. Bake in preheated oven for 25 minutes. Top with remaining onions and bake 5 minutes longer. Makes 4 to 6 servings.
Shred lettuce into large serving bowl. Over this, put peas, green pepper and onion. Put mayonnaise on top, sealing edges well. Sprinkle sugar on top and spread cheese evenly. Add bacon, cover and refrigerate overnight.
Brown meats with onions and garlic; drain. Add tomato paste, Ragu and sauce mix. Add sugar. Season with oregano, basil and garlic powder to taste. Simmer for 20 minutes. Add the oil to water and boil lasagne according to package (1/2 box). Mix softened cream cheese, cottage cheese and sour cream together. Layer half noodles, 1/2 sauce and 1/2 cheese mixture. Repeat layers. Top with grated Mozzarella and Cheddar cheeses. Bake for 45 minutes at 350°.
Preheat oven to 350°. Place rice in bottom of casserole dish (9 x 13-inch). Then lay chicken pieces on that. Pour soups over chicken. Sprinkle dry onion soup on top. Bake 1 hour or until done.
Brown ground beef, pour off fat and remove meat from pan. Season meat with 1 seasoning packet from Top Ramen.
Remove stems from mushrooms. Chop stems finely and saute with onion in butter until tender, but not brown. Add spinach. Stir to mix thoroughly. Add Swiss cheese, stirring lightly. Remove from heat.
Shred cabbage and chop onion. Add 2 tablespoons sugar and mix. Bring to a boil a mixture of the remaining 2 tablespoons sugar, dry mustard, celery seed, salt, vinegar and oil. Pour dressing over slaw while still hot. Cool and refrigerate.
Put cooked, flaked chicken in bottom of a greased casserole dish. Combine soup and sour cream; pour over chicken. Crumble sleeve of Ritz crackers over chicken and slice stick of margarine over crackers. Cook until bubbly and golden brown in a 350° oven.
Melt 3 tablespoons butter in frying pan. Add sliced apples. Sprinkle with 3 tablespoons sugar; stir until apples are completely coated. Cover; cook 8 minutes. Remove from heat.
Mix sugar, cocoa and flour in pot. Add milk and egg; stir over medium to high heat until thick. Pour into premade pie shell. Allow to cool.
Butter a 9 x 13-inch pan. Heat the corn syrup, margarine and milk chocolate morsels just to boiling point, stirring constantly. Remove from heat. Stir in vanilla. Pour over cereal. Toss quickly until completely coated. Fold in marshmallows, 1 cup at a time. Press evenly in pan with buttered spoon. Let stand 1 hour. Cut into squares.
Saute vegetables and garlic in butter 8 to 10 minutes or until vegetables are tender. Stir in oregano, salt and pepper. Yields 2 to 4 servings.
Combine all ingredients in above order and mix well. Batter will be heavy. Press mixture into a well-greased 9 x 9-inch pan. (A glass dish works well.) Bake in preheated 350° oven for 30 to 35 minutes. Cool before cutting into squares. Makes 25 servings.
Mix graham cracker crumbs with 1/2 cup sugar and melted oleo. Pat into 2 pans leaving a little for garnish. Chill Pet milk in freezer while preparing the following: Dissolve 1 cup boiling water. Cream 1 cup sugar and cream cheese. Remove Pet milk from freezer. Whip milk until thick, then fold in Jell-O and cream cheese mixtures. Pour mixture into graham cracker crusts and garnish with reserved crumbs. Chill until set.
Cook broccoli according to directions; drain well. Mix all ingredients except cracker crumbs. Use a layer of broccoli and a layer of buttered crumbs; bake in 350° oven for 20 minutes.
In a deep pie plate, stir together soup, oregano and water until smooth. On waxed paper, combine crumbs and sesame seed. On second sheet of waxed paper, place flour. Coat chicken with flour, then soup mixture, then crumb mixture. Place on wire rack in a jelly-roll pan. Bake at 375° for 50 minutes or until chicken is fork-tender.
Beat egg lightly in bowl. Add salt, pepper, thyme, basil, ketchup, mustard, bread crumbs and bouillon. Mix well. Mix in celery, onion and cheese. Add ground meat and mix lightly. Bake uncovered at 375° for 1 hour to 1 hour and 10 minutes. Makes 10 servings.
Place almonds, sugar and water in a heavy saucepan over low heat. Stir. Water will evaporate and the almonds will be dry. Keep stirring until sugar melts again and almonds are glazed with the caramelized sugar. Pour on a cookie sheet to cool. Separate while still warm with a fork dipped in oil.
Drain laban to make a sour cream cheese in a bag or colander. Chill. Beat eggs and add salt and pepper to taste. Melt butter and add pine nuts. Brown, drain well. To the well drained laban, add drained pine nuts. To make crepes, use small frying pan, heat with a little more butter. Add dipper of eggs (2-3 tbsp.) Spread around by moving around to edges. Cook until lightly browned. Stack like pancakes. To serve, use 1-2 tbsp. of filling for each crepe, then roll tightly.
Cream oleo and sugar. Add flour, beaten eggs, 7-Up and extract. Bake in greased and floured Bundt pan at 350° for 1 hour and 20 minutes. Let cool in pan 1 hour before removing.
Cream sugar and butter. Sift cocoa, flour, baking powder and salt. Add to creamed mixture. Add milk and flavoring and beat for 1 1/2 minutes. Fold in nuts and pour in glass loaf pan. Pour sauce over batter and bake at 350° for 35 minutes.
Mix mushroom soup, milk, and mushroom pieces together. Reserve half of it. Put rice in the other half. Place this mixture in a greased 9 x 13-inch pan. Put in chicken. Cover with reserved mixture. Bake 1 hour at 350°.
Preheat oven to 450°. Mix broccoli, soups, 1 cup milk, the ham or chicken and onion powder in an ungreased 13 x 9 x 2-inch baking dish. Mix Bisquick and 1/2 cup milk. Pour evenly over soup mixture. Sprinkle with parsley. Bake 27 to 30 minutes or until golden brown. Let stand about 5 minutes. Serves about 8.
Mix skim milk and cottage cheese in blender. Blend on high until smooth and creamy, about 3 minutes. Stir in onion soup mix. Chill 1 hour. Serve with fresh vegetables.
Mix noodles, chicken, mayonnaise, celery, onion and bell peppers together with salt. Set aside. Mix soup and cheese. Heat together until cheese melts and mix with noodle mixture. Place in greased 2-quart casserole dish. Bake at 425° for about 20 minutes or until bubbly.
Legumes, which is another name for beans, peas and lentils, are all good sources of fiber, protein, iron, calcium, zinc and B vitamins. This group also includes chickpeas, baked and refried beans, soy milk, tempeh and texturized vegetable protein.
Beat ham and cream cheese. Stir in pineapple, onion and honey. Put 1/4 cup on each tortilla. Roll up tightly. Wrap in plastic and refrigerate for 3 to 8 hours before serving. Slice each roll into 8 to 10 pieces. Serve with dipping sauce made of 6 tablespoons mayonnaise, 1/4 cup mustard and 2 tablespoons honey.
Wash chicken, drain and pat dry. Rub with lemon juice; sprinkle with salt and pepper. Rub with garlic, sprinkle with remaining seasonings and let stand for 3 hours. Place broiler pan as far from heat as possible. Place chicken on aluminum foil. Dot with butter. Broil in preheated broiler for 20 minutes on each side, basting frequently with butter. Sprinkle with almonds 10 minutes before serving. Serve topped with almonds and butter. Yields 2 servings.
Line a 2.5 qt bowl with plastic wrap; layer the slices of cake. Dissolve jello with boiling water. Pour 1 cup dissolved jello over the cake; cover completely. Stir 2 cups dissolved jello into berries; until slightly thick. Pour mixture over cake; covering completely. Layer cake on top of berry mixture. Pour remaining jello completely over cake. Cover with plastic wrap; refrigerate 4 hours or overnight. Remove from bowl and top with Cool Whip.
Brown onion and hamburger. Cook noodles. Layer in large (9 x 13) casserole in this order: hamburger/onion, 1/2 cup catsup, 1/2 of noodles, 3/4 teaspoon salt, 1/3 cup sliced olives, 1 cup tomato juice, 1 can mushroom soup, 1/4 pound grated Cheddar cheese. Repeat once with same quantities. Bake at 325° for 45 minutes. Great for a large group. Also freezes well.
Crush cookies. Mix pudding, milk and Cool Whip. In another bowl, cream butter, cream cheese and 10x sugar. Then mix pudding and creamed mixture together.
Melt the butter in the skillet. Turn off the heat. Crack the eggs into a mixing bowl. Use a wire whisk to beat the mixture for 2 minutes. Add 1/2 cup milk to the eggs, then add the flour to egg mixture all at once, and use wooden spoon to beat mixture until smooth. Beat in the remaining 1 1/2 cups milk, add the melted butter, salt and cinnamon. Add the oil to the skillet. Drop about a tablespoon of the thin batter into the skillet for each pancake.
Mix at night. Place in pan with waxed paper and refrigerate overnight. Preheat oven to 350°. Slice thin either 1-inch square or oblong. Bake 10 to 12 minutes and cool on waxed paper. Excellent! Keeps well either in tins or Ziplocs.
Slice pound cake and place on dessert plates. In saucepan, combine pie filling, allspice and brandy. Heat and stir just until heated thoroughly. Place several spoonfuls over cake. Top with a scoop of vanilla ice cream.
Cream butter, sugar and eggs on high for 3 minutes until light and fluffy. Reduce speed to low. Combine flour and cocoa; add alternately with milk to creamed mixture. Pour into 2 greased and cocoa dusted 9-inch cake pans. Bake at 350° for 35 minutes. Cool 10 minutes. Remove from pans. Frost with Cocoa Fudge frosting.
Preheat oven to 325°. Place a stick of margarine in pan and place in warm oven. Mix sugar, flour, baking powder, salt and milk in mixing bowl. After margarine has melted, pour cobbler batter in pan, then pour in fruit.
Cut steak into 6 serving size pieces. Pound to 1/4-inch thickness. Combine cheese, onion, celery and parsley. Place about 1/4 cup of cheese mixture in center of each piece of steak, reserving remaining cheese mixture (about 1 cup). Roll up each steak, jelly roll fashion; secure with wooden picks or string.
Place in order listed in 9 x 13-inch ungreased cake pan or baking dish. Bake at 325° for 55 minutes. Serves 12.
Mix all ingredients in order given. Bake in greased loaf pan or jars at 350° until bread springs back when tested, about 45 minutes. Yields 10 to 12 servings.
Melt oleo and mix with bread stuffing; put in bottom of dish. Mix other ingredients together and put on top of stuffing. Bake at 350° for 45 minutes.
Mix all ingredients and serve on lettuce. Makes 1 serving. Each serving counts as 1 fruit and 1/2 fat.
Whip cream. Add ingredients. Bake at 425° for 15 minutes. Reduce heat. Bake 30 more minutes at 300°. Let set for 10 minutes.
Mix together. Divide into 2 crocks and bake in a 350° oven until thick, stirring occasionally with a wooden spoon about every half hour. Takes about 5 1/2 hours. Makes about 6 pints.
Put cukes, onions, garlic and peppers in a bowl with cover. Place salt and celery on top; let stand, covered, one hour or more. Mix vinegar and sugar into cucumbers. Put in canning jars; lasts one month in fridge. Can be used in one hour.
Mash bananas with 1 well-beaten egg (egg can be omitted during lent). Mix well with 1/2 cup sugar. Add flour, baking powder and baking soda. Mix well. Add margarine or butter and vanilla. Bake in 350° oven for 30 to 40 minutes. Makes 1 loaf.
Thaw and drain peaches and strawberries. Add sliced bananas, pineapple and drained oranges. Just before serving, fold in Cool Whip. Makes 6 to 8 servings.
Sift the first 6 ingredients together. Stir in raisins and combine egg, milk, pumpkin and melted butter. Mix wet and dry ingredients together. Fill greased muffin pans 2/3 full. Sprinkle with 2 1/2 teaspoons of cinnamon. Bake at 400° for 20 to 25 minutes. Makes 1 dozen muffins. Freezes well.
Combine orange juice and sugar; chill. Put ice cubes in 4 glasses. Add 1/4 cup mixture to each. Fill glasses with ginger ale. Stir gently. Add orange slices for garnish.
Put all ingredients into slow cooker. Mix well. Cover and cook on low for 2 to 3 hours or until thoroughly heated; stir once. Serve over hot fluffy rice.
Put milk and sugar into a saucepan and bring to a boil. Remove from heat; add toast, nuts and almond extract. Mix until well blended. Wet hands. Shape almond mixture around cherries in the shape of a bell. Roll bell in red or green sugar. Keep refrigerated until served. Makes about 50 bells.
Start early in the day. In a large pot, put peas, water, bay leaf and salt; simmer, covered, for 3 to 4 hours. Remove bay leaf. Saute onion, garlic, celery, potato and carrots in oil. If necessary, add a little water to steam. When tender, add to soup. Continue simmering. About 5 minutes before serving, add wine, mustard, thyme and sesame oil. Just before serving, add vinegar, tomatoes and parsley. Yield: 6 servings.
Follow Solomon's advice as in Proverbs 23:14 and you should have good results.
Cook slowly until soft ball forms at 240° on candy thermometer. Add vanilla and pecans. Pour into buttered pan; cool and cut into 3/4-inch squares and wrap in wax paper.
Preheat oven to 375°. Slit open green chiles; remove seeds. Rinse and lay flat on paper towels to dry. In medium bowl, whisk milk and flour with beaten egg. Season batter with salt. Layer half of chiles in bottom of a greased 1 1/2-quart baking dish. Top with half of cheese and pour on half of batter. Repeat with remaining chiles, cheese and batter. Place in middle of oven. Bake 30 minutes. Spoon mashed tomatoes evenly over top. Bake 30 minutes longer, or until set. Serves 4.
Fry desired meat until brown; drain off fat. Add hominy as you would potatoes.
Cook the rhubarb, sugar and 1/4 cup water until tender. Add the jello and 1/2 cup cold water. Cool until thickened. Whip the cream or some type of whipped topping. Mix into rhubarb. Chill until serving time.
In a Dutch oven, heat the oil and brown the potatoes, green bell pepper, onion, garlic and celery over medium heat. Add the tomatoes, tomato paste, water, bay leaves, Worcestershire sauce, salt and pepper and carrots; simmer over low heat until the carrots are tender, about 30 minutes. Add the clams, shrimp, lemon and parsley; cook until the clams and shrimp are cooked through, about 15 minutes. Serve hot, in cups or bowls. Yields 10 servings.
Press biscuits into Pam sprayed pan. Brush with egg white. Preheat oven to 400° and bake until brown. Over this add 1/2 cup Ragu sauce, ground turkey, oregano, salt, onion, mushrooms and bell pepper. Add another 1/4 cup Ragu sauce, Mozzarella cheese and grated Parmesan cheese. Bake at 350° for 20 to 25 minutes.
Heat potato soup and butter in saucepan. Add milk, corn and seafood. Season to taste with parsley, pepper and lots of Worcestershire.
Bake at 300° for 1 1/2 hours. Bake in Bundt cake pan.
Put mashed potatoes into bowl; add shortening, sugar and scalded milk. When this mixture is tepid, add yeast which has been dissolved in the half cup of lukewarm water; add flour to make a medium stiff dough. Put this in the refrigerator to gradually rise until ready to make out the rolls.
Combine the first 5 ingredients, then add the remaining ingredients, only 1/2 at a time. Mix all well together. Bake in an 8 x 8-inch loaf pan in cold oven at 350° for 1 hour. Cool and cut; add Cool Whip to each piece.
Cream 1 cup butter and sugar until light and fluffy. Add 1 cup Dr. Pepper and mix well. Stir in 4 tablespoons cocoa, cinnamon and flour; mix thoroughly. Add eggs, buttermilk and soda; beat until creamy. Pour into 13 x 9 x 2-inch baking pan. Bake in a 350° gas oven for 40 to 45 minutes. Five minutes before cake is done, melt remaining butter, cocoa and Dr. Pepper with vanilla; mix well. Pour over hot cake.
Brown hamburger, onions and green pepper; drain. Cut tomatoes and add. Add all ingredients but flour. Bring to boil over medium heat, then simmer for 45 minutes. Add flour to thicken. This is a meal in itself, very filling.
Cook the lasagna as directed on box in a large skillet. Heat pan with tomatoes. Add chopped onion, chopped garlic and shredded carrots. Cook for 5 minutes until light brown. Then add ground beef and mix. When beef is brown, pure the whole tomatoes after blending and add to the pan. Add oregano, basil, butter, salt and pepper. Half cover pan, simmer for 30 minutes. Get a lasagna pan and put sauce on the bottom of it, put a layer of lasagna, Ricotta and half of the shredded Mozzarella cheese. Add another layer of lasagna, Ricotta and the Parmesan cheese, and then cover sauce mixture over all. Repeat process and then add another layer of noodles, sauces and sprinkle with Romano cheese. Bake in oven at 375° for 25 minutes.
Place rice, milk, salt and sugar in a heavy saucepan; mix. Bring to a boil, lower heat and simmer for 1 1/2 hours. Stir frequently. Mix evaporated milk and eggs with beater. Add to rice mixture. Stirring constantly, bring rapidly to a rolling boil and turn off heat. Stir in vanilla. Pour into Pyrex dish. Sprinkle liberally with nutmeg. Let stand until set. Chill.
Mix cake according to package. Place cones in cupcake tins or bread pans. Fill cones about 3/4 full with cake batter. Bake according to package directions for cupcakes. After the cones cool, frost with favorite frosting. Add sprinkles, etc. Fun for kids to help make. Great for parties!
Steam cabbage until leaves are loose. Remove leaves. Cut off hard veins on large leaves so they will roll easily.
Wash beans. Place in large kettle. Cover with water 2 inches. Add 2 tablespoons salt. Soak overnight; drain in the morning. Add 2 quarts of water and ham bone or ham piece. Bring to boil. Cover and simmer for 3 hours. Add 1 large chopped onion and 1 can of tomatoes. Season with chili powder, juice of lemon, salt and pepper. Take out bone. Cut up meat and return pieces to soup. Simmer 1 hour or more. Good with tossed salad and crackers.
Cream margarine and brown sugar. Mix in flour and vanilla. Spread in jelly roll pan (15 x 10-inch). Sprinkle chocolate chips and nuts on top. Bake at 350° for about 20 minutes.
Cream sugar, Crisco and margarine together; add flavorings. Add eggs one at a time, alternating with flour. Start with flour and end with flour. Bake at 325° for 1 hour and 10 minutes or until done.
Soften gelatin in cold water. Dissolve in peach juice, heated to boiling point. Then add ice cubes. When mixture congeals slightly, add peaches and nuts. Serves 8.
Mix spinach, eggs and butter. Fold in flour and cheeses. Mix well and place in buttered baking dish. Bake at 350° for 30 minutes.
Slice cookie dough into 1/4-inch slices. Place in ungreased 13 x 9-inch baking pan. Press dough over bottom and 3/4-inch up sides of pan. In medium bowl, combine pudding mix, pecans, syrup, milk and egg. Mix well. Pour into crust. Bake at 350° for 30 to 35 minutes. Cool and cut into squares.
Mix water, sugar and cornstarch. Over medium heat, boil together 1 minute. Remove from heat and add strawberry Jell-O. Stir until completely dissolved. Add lemon juice. Stir and cool. When cooled, add about 1 quart sliced strawberries. Pour into pie crust and set in refrigerator about 1 hour. Top with Cool Whip or whipped cream. Garnish with extra strawberries, if desired.
Heat oven to 400°. In a large skillet, brown ground beef and onion over medium-high heat; drain. Stir in beans, tomato sauce and spices. Simmer 1 to 5 minutes or until liquid is absorbed. Place 5 biscuits on ungreased cookie sheet; press each biscuit into 5-inch circle. Spoon 1/2 cup meat mixture onto center of each flattened biscuit. Press or roll remaining biscuits into 5-inch circles. Place over meat mixture. Press with a fork to seal. Bake at 400° for 13 to 17 minutes or until golden brown. Top with salsa and sour cream. Garnish with lettuce.
Preheat oven to 350°. Prepare brownie mix according to cake instructions. Pour in cake pan. Bake 16 to 18 minutes or until done. Do not overbake. Layer coconut and chocolate chunks over top of brownies. Pour the condensed milk evenly over mixture onto the top and sprinkle with almonds. Bake 20 to 23 minutes or until coconut is golden brown.