HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange half of the oranges in bottom of bowl; sprinkle with half of the coconut. Add the pineapple; sprinkle with remaining coconut. Add remaining oranges. Chill. Garnish with additional coconut if desired.
Mix together until spreading consistency. Spread on tortillas. Roll up and cut into 1-inch pieces. Bake on cookie sheet in 400° oven for 5 to 10 minutes.
Mix all ingredients in a pot. When thoroughly mixed, heat and stir until thick. Cool and knead. Store in an airtight container.
Cream together margarine and Jell-O. Add egg and vanilla. Add flour and soda. Drop on ungreased cookie sheet. Bake at 400° for 8 minutes.
Margaret Schultz' mother was born in a Pennsylvania Dutch community. Her ancestors moved from Holland to Germany so the Dutch Pepernoten became Pfeffernuesse in Germany. Same recipe, different name.
Brown meat over medium heat. Add onion rings and green peppers. Simmer, covered, for 5 minutes. Combine brown sugar, vinegar, soy sauce, pineapple juice and cornstarch. Heat until smooth. Add can of pineapple and pour over meat mixture. Simmer for 5 minutes. Season to taste. Serve over rice.
Prepare pudding mix with skim milk, then mix with other ingredients. Put into a graham cracker pie crust. Top with Cool Whip; sprinkle with chopped pecans or wafer crumbs.
Mix sugar and butter; beat well. Add eggs, one at a time. Sift flour, soda, baking powder, salt and ginger. Mix creamed ingredients and dry ingredients with sour cream. Add raisins last and mix. Bake at 325° for 1 hour in a well-greased loaf pan.
Cut cube steak in thin strips and season well with garlic salt, pepper and sprinkle of ginger. Brown lightly in deep skillet with 1/2 cup oil. Remove from skillet. Saute celery slices and pepper strips. When "crisp-tender" or color has changed, add meat, soy sauce and cornstarch dissolved in water (may add more water as mixture thickens). Cook about 3 minutes. Add diced tomatoes and salt. Heat well. Serve over rice or noodles.
Stir together first 8 ingredients. Pour over potatoes. Stir until well coated. Top with corn flake crumbs. Bake at 350 degrees for 1 hour.
Cut green onions up, including green tips. Add cut up tomato. Add drained corn. Mix mayonnaise, yogurt and bay leaf (crushed). Salt and pepper and mix. Refrigerate 4 to 14 hours.
Sift together 1 cup sugar, baking powder and salt. Beat egg whites at high speed until frothy. Add cream of tartar. Gradually add 1/2 cup of sugar, beating until stiff but not dry and peaks form. Combine egg yolks, water, vanilla and dry ingredients. Beat at medium-high speed until thick and lemon colored (about 4 minutes). Gradually fold egg yolk mixture into egg whites. Pour batter into ungreased 10-inch tube pan. Bake at 350° for 45 minutes. Invert to cool. Serve plain or frost with Pineapple Frosting.
Saute shrimp and onion in butter. Add mushrooms, flour, salt and pepper. Cook 5 minutes. Add sour cream. Cook until thick and hot.
Combine flour and sugar in a bowl and mix well. In a saucepan, mix butter, shortening, cocoa and water. Bring to a rapid bowl. Pour over flour and sugar, mixing gradually. Add soda with buttermilk and add to other ingredients. Mix together and pour into greased and floured 11 x 16-inch pan. Bake at 350° for 30 minutes. Make icing 5 minutes before cake is done and pour over hot cake.
In shallow dish, combine apple and lemon juice, onion and savory. Add pork chops, turning to coat. Cover and refrigerate for 20 minutes. Remove chops and place on broiler pan. Strain marinade and set aside. Bake chops at 375° for 20 minutes.
Beat egg, sugar and salt. Add milk and vanilla extract, beating thoroughly. Pour into glass and sprinkle with nutmeg.
Combine the sugars and sour cream in a saucepan. Cook over medium heat until sugar is dissolved, stirring constantly. Continue cooking this mixture without stirring until it reaches 238° on a candy thermometer. Remove from heat. Add vanilla and nuts. Stir until nuts are thickly covered and the coating loses its gloss. (Don't give up, this takes a while!) Spoon nuts onto wax paper and separate nuts with forks. Cool completely before storing in an airtight container.
Arrange chicken in a lightly greased 13 x 9 x 2-inch baking dish. Top with cheese slices.
Brown onion & pepper in cooking oil. Add hamburger meat and cook until done. Drain grease, and stir in soup and noodles. Pour into baking dish. Bake at 350 degrees for 30-45 minutes.
Heat oven to 375°. In top of double boiler, melt 3/4 cup morsels over hot (not boiling) water; stir until smooth. Cool to room temperature. Combine flour, baking soda and salt; set aside. In large bowl, beat butter, brown sugar, white sugar and vanilla extract until creamy. Add melted morsels and egg; beat well. Gradually blend in flour mixture. Stir in remaining morsels and nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake about 10 minutes. Allow to stand for 2 to 3 minutes before removing from cookie sheet; cool completely before covering. Yield: 1 1/2 dozen.
Cream together butter and sugar. Then blend in egg; add other ingredients to mixture. Chill 1 to 2 hours. Roll dough into 1/8 inch thickness. Place on cookie sheet and bake in preheated moderate oven at 375° for 8 to 10 minutes. Makes approximately 2 dozen cookies about 2 inches in diameter.
Beat eggs. Add sugar, syrup, butter and vanilla; put nuts in the bottom of pie crust and pour mixture on top. Bake at 350° for 40 minutes or until done or bake at 400° for 30 minutes with pie pan on top, then take off pan and bake at 350° until done.
Cream sugar, vanilla and cream cheese. Unroll, don't separate 1 package crescent rolls and place in greased 9 x 13-inch pan. Spread on the cheese mixture. Brush top with beaten egg yolk. Bake at 350° for 20 minutes. Cool and cut into squares. Store in refrigerator. Yields 24 to 30.
Dissolve Jell-O in boiling water. Stir Jell-O about 3 minutes; add 2 cups ice cubes. Stir until ice melts and Jell-O thickens. Blend Cool Whip into Jell-O until smooth. Fold in strawberries. Chill until mixture will mound. Spoon into graham cracker crust. Refrigerate at least 2 hours before serving.
In large pitcher or punch bowl, combine concentrates and water. Just before serving, add ginger ale and ice; stir to blend. Makes 25 (4 oz.) servings.
In saucepan, heat sugar and water to boiling. Remove and add chips; stir until melted and desired consistency. Spread over cooled cake.
Heat the first 4 ingredients to the stage you can test with finger without burning. Beat eggs and the first mixture and beat to mix. Add yeast. Add flour, one cup at a time. Beat until dough is smooth. If dough seems too thin, add additional flour until dough climbs up the beaters. Set bowl in warm water; let rise until double in bulk. Turn on greased baking sheet. Let rise for 20 to 30 minutes in a warm place. Bake for 20 minutes in a 400° oven. Makes 20 to 24 rolls.
Dissolve lemon Jell-O with 1 cup hot water. Cream in cream cheese slightly. Let this set, then fold in cottage cheese, celery, nuts and pineapple.
First, shred potatoes in a food processor or on a cheese grater. Place the shredded potatoes in a medium sized bowl and cover with cold water. Chill in fridge for at least 30 minutes. Drain potatoes, squeeze out the excess moisture with hands. In a medium bowl, combine the potatoes, eggs, salt and flour. Mix well. Heat 2 tbsp. bacon grease in a skillet. When hot, drop potatoes by spoonfuls and fry until golden brown on both sides. Serve.
Combine first 4 ingredients. Let cool some. Then add carrots and pineapple.
Combine all ingredients in covered shaker and shake until well blended. Pour in tall glass and slurp!!!
Combine flour, salt and paprika in paper or plastic bag. Brush chicken with lemon juice. Add 2 or 3 pieces of chicken at a time to bag and shake well to coat chicken with flour mixture. In 12-inch skillet, brown the chicken slowly in hot shortening. Dissolve bouillon granules in the boiling water. Stir in green onion, brown sugar, lemon peel and any remaining lemon juice. Pour over chicken. Cover; reduce heat and cook over low heat for 40 to 45 minutes or until chicken is tender. Sprinkle with snipped parsley, if desired. Makes 4 servings.
Cook noodles according to package directions. Rinse and drain. Combine with butter, grated Parmesan cheese and eggs. Spoon into a greased 9 x 13-inch baking pan.
Mix butter, oil, cocoa and water. Bring to a boil. Add the sugar, flour and salt; beat well. Dissolve soda in buttermilk and add to mixture along with eggs and vanilla. Beat well. Pour into greased cookie sheet. Bake 25 minutes at 375°.
Mix all ingredients together. Put in 13 x 9-inch pan. Mix corn flakes and melted margarine. Spread over top. Bake 1 hour at 350°.
Heat Apple sauce until hot enough to dissolve jello. Add orange juice. Refrigerate until firm. Serve squares on lettuce leaf. Suggestion: serve sour cream as dressing.
Beat eggs (number of eggs will depend upon the amount of Kibbee and number of people you're serving). Gently mix in Kibbee and pour into pan and cook like an omelette. Serve with a cucumber and Laban salad.
Combine all ingredients except rice and mix thoroughly. Pour over rice in a greased casserole dish. Bake at 350° for 25 to 30 minutes until set. Sprinkle additional nutmeg on top.
Beat egg whites until foamy; add cream of tartar. Gradually add sugar while beating. When stiff, fold in pecans, crackers and vanilla. Pour into a greased 9-inch pie pan and bake for 30 minutes at 350 degrees. Cool. Spread whipped topping on pie and keep refrigerated.
Combine sugar and cocoa in medium bowl. Add eggs, corn syrup, margarine and vanilla. Stir until well blended. Add pecans. Pour into pastry shell. Bake at 350° for 50 to 60 minutes or until knife inserted comes out clean.
Mix all together. Serve with crackers. If desired, can add a couple of shakes of hot sauce.
Mix butter, flour and nuts and press into a 9 x 13-inch pan and bake at 350° for 20 minutes or until browned. Cool completely.
Blend sour cream, dry onion soup mix, crumbled Blue Cheese and chopped walnuts. Makes 2 cups.
Place turkey carcass in 5-quart pot. Fill to within 1 1/2-inches from top with water (about 22 cups). Add bouillon. Bring to a boil; reduce heat and simmer for 2 hours. Remove from heat. Take out turkey carcass. Let cool. Remove all meat from carcass. Put into bowl; cover and refrigerate. Pour broth into large container and refrigerate. Next day, heat broth, then add remaining ingredients. Bring to a boil; reduce heat and cook until barley and vegetables are cooked.
Brown ground chuck; add onion, salt and garlic salt and pepper and simmer until onion is tender. Drain. In large boiler, mix Prego, sauce, Ro-Tel and meat. Simmer for a minimum of 30 minutes. While sauce is simmering, cook noodles until tender. When noodles are done, add to sauce. Delicious! Even better the next day!
Soften cereal in milk. Sift flour with sugar, baking powder and salt. Stir egg and shortening into softened cereal. Add flour mixture; stir just until all flour is moistened. Pour into greased 9 x 5-inch loaf pan. Bake at 360° for about 45 minutes or until cake tester comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on rack. For easier cutting, store in refrigerator overnight (wrapped).
Combine ingredients in a large saucepan. Bring to a boil; cover, reduce heat and simmer mixture 40 to 45 minutes.
Cook sugar, butter, cocoa, nuts and peanut butter. Boil 1 minute or longer. Drop on wax paper.
In a 9 x 13-inch pan, spread dry cake mix. Melt margarine and mix with 1 egg. Dribble this over dry cake mix. Press down on bottom of pan. In another bowl, mix softened cream cheese, 2 eggs and sugar. Pour over top of cake mix. Bake at 350° for 45 minutes. Cut into small squares. Very rich!
Cream margarine and sugar. Add eggs, one at a time, mixing well after each addition. Add milk and flour, blending well. Add coconut. Pour into a lightly greased 9-inch pie plate. Bake 35 to 40 minutes at 350°.
Boil the white sugar and Karo syrup together for 1 minute. Remove from heat. Add the peanut butter, vanilla and cereal. Drop onto waxed paper; let cool.
Trim excess fat from steak; slice across grain into 2 x 1/4-inch strips. Brown steak in oil. Add onion and cook 5 minutes, stirring constantly. Combine sour cream, soup, catsup and Worcestershire sauce and add to steak. Cook over low heat, stirring constantly until mixture is thoroughly heated. Serve over noodles sprinkled with poppy seed. Yields 4 servings.
Combine cooked spaghetti, soup and milk in 1 1/2-quart casserole. Add tuna, mushrooms, onion and 1/2 cup cheese. Cook on Full power for 8 minutes. Stir halfway through and sprinkle remaining cheese on top. Cook in Full power for 1 to 2 more minutes or until cheese is melted.
Stir the dry ingredients. Add milk, egg and butter. Beat well and bake in an 8-inch greased pan in a 400° oven for 30 to 40 minutes.
Brown hamburger and onions in skillet. Pour off drippings. Add Ragu sauce and mix well while simmering. Combine cottage cheese, eggs and Mozzarella cheese in bowl. Mix until smooth. Layer noodles, sauce and cheese mixture alternately in 9 x 13-inch baking dish until ingredients are used. Top with Parmesan cheese. Bake, covered, at 325° for 50 minutes. Uncover and bake 10 minutes longer.
Preheat oven to 400°. Cut potato into thin rounds. Soak in cold, salted water. Spread a layer of potato rounds on a lined baking sheet. Sprinkle with salt and paprika. Bake without turning for about 1 hour. Potatoes will brown and puff and will taste almost like French fries.
Mix cake according to directions on box, except don't add water. Use the juice from oranges. Add oranges and 3 tablespoons pineapple. Bake at 350° for 35 to 40 minutes.
Cream butter and vanilla. Add 1 tablespoon water and flour. Mix thoroughly; stir in nuts and shape into crescents. Place on ungreased pan. Bake 20 minutes at 350°. While hot, roll in confectioners sugar.
Prepare rice as directed on package and set aside. Cook broccoli; drain. Add Cheez Whiz while broccoli is hot. Saute onions, celery and pepper in margarine. Mix rice and vegetables and add soup. Bake in covered casserole at 350° for 30 minutes. Serves 8.
Mix all ingredients together except the reserved butter and corn flakes. Pour into well-greased casserole dish. Sprinkle top with corn flakes. Pour reserved butter over top. Bake 1 hour at 350°.
Heat and cook all vegetables with juice from the can. Stir in Cheez Whiz and melt. Do not let it boil.
Mix together crushed wafers and 1/2 cup margarine and pat in 9 x 13-inch pan. Mix 2 eggs, 1 cup margarine and 2 cups powdered sugar; beat until fluffy and spread over crust. Slice bananas (coated with lemon juice) layer over filling. Drain pineapple, layer over bananas. Spread Cool Whip over pineapple, sprinkle with chopped nuts. Put 1 cherry in center of each serving. Refrigerate.
Combine milk and corn in top of double boiler. Saute minced onion in butter for a few minutes (do not brown); add flour. Add to corn mixture and cook 15 to 20 minutes. Mash through a strainer. Just before serving, add well-beaten egg, cream, chives, parsley, salt and pepper. Reheat. Serve hot. Serves 6 to 8.
Have meat ground twice. Combine the beef and pork. Season with the salt and pepper. Add other ingredients; mix well and shape into a loaf. Bake in moderate oven at 350° for 1 1/4 to 1 1/2 hours. Makes 8 servings.
Dissolve jello with hot water in a bowl and cool. Add other ingredients and mix well. Pour into 9 x 9-inch Pyrex dish, congeal. Serves 6 to 8.
Mix oil, sugar and vanilla; then beat in egg until light and fluffy. Stir in milk. Blend in flour. Refrigerate in a covered bowl overnight or at least 2 1/2 hours. When ready to cook, spoon out dough on a lightly floured cookie sheet and bake at 375° for 6 to 8 minutes.
Fill 1 dixie cup 1/3 full of blue starch. Fill 1 dixie cup 1/3 full of Elmer's glue. Dump together and mix with index finger until slimy. Add a drop or two of food coloring. Store in a Ziploc bag. This is a toy, not to eat!
Cream butter and sugar together. Add eggs one at a time. Sift dry ingredients together and add slowly to the creamed mixture. Put vanilla in the sour cream and stir it in the rest of the mixture. Then swirl in the nut mixture.
Brown and drain ground meat with onions. In a soup pot, combine meat and onions with remaining ingredients. Bring to a boil, then simmer 45 minutes. Serve with cheese and tortilla chips.
Cream butter and add sifted powdered sugar. Mix in cinnamon. Put on toast, English muffins, biscuits, etc.
Combine first three ingredients in a jar and let rest for at least 2 hours or overnight. Add the remaining ingredients. Mix well. Toss with romaine lettuce, croutons, and grated parmesan cheese.
Mix soup, sour cream and chicken. Mix well and put into a 9 x 13-inch casserole dish. Mix crushed crackers and melted oleo. Cover the chicken mixture. Bake at 350° about 20 minutes or until bubbly.
In large bowl, combine all ingredients. (Drain pineapple very good.) Mix well. Spoon into small dishes or large bowl. Chill.
Combine all ingredients. Form into a loaf. Bake at 350° for 1 1/4 hours. It will have a red look after cooking due to the tomato sauce.
Mix cake mix according to directions on box. Fold in bananas and nuts. Bake in two loaf pans for 45 minutes at 325°.
Arrange fruit in unbaked pie shell. Sprinkle 1/3 cup of the sugar over fruit. Mix the remaining 2/3 cup of sugar with the melted butter, egg and flour and pour over the fruit. Bake at 325° approximately 45 minutes.
Combine sugar and milk in heavy saucepan. Boil over medium heat to soft ball stage (soft ball is formed by dropping 1/2 teaspoon of mixture into a cup of cold water). Add dates and continue cooking to soft ball stage again. Cool slightly and add chopped nuts. Turn onto buttered pan or platter; knead until creamy and stiff. Form into 4 or more rolls. Wrap rolls and place in refrigerator.
Combine flour, salt, sugar, baking powder, soda and cinnamon in bowl. Add eggs, oil and vanilla, mixing well. Stir in zucchini and walnuts. Pour into two greased loaf pans. Bake at 350° for 1 hour. Yields 30 servings.
Mix shortening, eggs, and vanilla together until it is smooth. Add in the salt, baking soda and sour milk. Stir that well. Add flour in one cup at a time mixing after each addition. Mix bananas in. Fill pans about 3/4 full of the dough. Bake 1 hour in a 350° oven.
Boil potatoes with the skin on and cool. Peel potatoes and cut into small pieces. Dice the onion and green pepper and add to potatoes. Add the salad olives and chopped eggs and stir in salad dressing. Add salt and pepper to taste.
Mix all ingredients together; grease and flour a tube pan or 13 x 9-inch pan. (Tube pan is best.) Bake at 350° for 40 to 45 minutes.
Preheat oven to 350°. Coat baking sheets; set aside. In medium saucepan, melt butter. Stir in brown sugar and corn syrup and bring to a boil. Stir constantly until sugar is dissolved. Remove from heat; stir in remaining ingredients until blended. Drop mixture by spoonfuls 3 inches apart on baking sheets. Bake 9 minutes or until cookies are spread thin and are deep brown, but still soft. Cool 2 minutes on baking sheets. Work quickly with spatula, removing cookies to cool completely on wire rack. Sprinkle with powdered sugar.
Combine ingredients. Trim fat from beef roast. Combine all in cooking bag and cook at 350° until beef is done. Makes its own gravy.
Grate sharp and mild Cheddar cheeses; set at room temperature until soft. To cream cheese, add the Tabasco, garlic powder and Worcestershire sauce; mix. Combine mild and sharp cheeses with cream cheese mixture; mix well. Shape into 2 large balls. Crush pecans and parsley flakes; roll cheese balls in this mixture until coated.
Melt butter in saucepan. Add onion, lettuce and mushrooms. Saute until onion is transparent. Add peas and water. Cook over medium heat, 8 to 10 minutes.
You will also need 1 cloth sack and large wash pot. A wooden frame with 1/4-inch spacing wire (hardware cloth) bottom will be useful for washing husk from corn if you are making this size batch. Smaller batches can be cleaned by hand.
Grind up onions, bell pepper and celery in food processor or grinder. Cook bacon to be crispy. Crumble bacon and add to onions, bell pepper and celery along with bacon grease. Cook to a mush. Add vinegar, brown sugar and Cattleman's barbecue sauce. Add cornstarch to thicken and salt and pepper to taste.
Stir sugar and vinegar through cut up pickles, making sure all sugar is wet. Add pickling spice and let sit, stirring every 15 minutes. Let soak good in the syrup. Add to jar.
Beat eggs and sugar, add oil, beat until fluffy. Add vanilla, spices and salt. Mix dry ingredients. Add alternating with nuts, zucchini and drained pineapple. Bake 1 1/2 hour at 325°.
Combine all ingredients and mix with a spoon (no mixer). Grease 2 loaf pans and dust with a mixture of 1/2 cup of sugar and cinnamon to taste. Any leftover can be used to sprinkle on top of loaves.	Bake for 45 minutes at 350°. When cool, wrap in foil and refrigerate overnight. This enhances the flavor. Freezes well.
Saute diced chicken breast and onion until chicken is cooked. Add canned soups and a little milk to thin slightly. Add peas and carrots to suit your taste. Prepare puff pastry shells. Serve. (Can also be served over egg noodles or rice.)
Peel, cook and mash potatoes. Mix in with mashed potatoes, onion, cheese, eggs and flour. Put in greased casserole dish. Top with canned onion rings. Bake at 350° for 45 to 60 minutes.
Put into bowl in layers the following: lettuce, pepper, celery, onion, green peas (drained), mayonnaise and sugar. Cover top with cheese and sprinkle top with bacon bits. Cover with plastic wrap and let sit in refrigerator overnight.
Heat oven to 350°. Grease rectangular pan (13 x 9 x 2-inch). In medium mixing bowl, combine cocoa and baking soda. Blend in 1/3 cup melted butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup melted butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in nuts, if desired, and chocolate chunks. Pour into prepared pan. Bake for 35 to 40 minutes, or until brownies begin to pull away from sides of pan. Cool completely in pan; cut into squares. Makes about 36 brownies.
Cream shortening. Add sugar gradually and cream well. Add eggs; beat well after each one. Add sweet potatoes; mix well. Sift together rest of dry ingredients. Mix well and bake in a greased 9 x 9 x 2-inch loaf pan. Bake at 350° for 45 to 50 minutes. Top with Caramel Icing.
Cut avocados in half and remove pits. Spoon out and mash pulp. Blend in remaining ingredients, mixing until smooth. Makes 2 cups dip.
Mix all ingredients, except macaroni, cheese and mushroom soup and simmer for 30 minutes.
Wash chicken and pat dry. Mix cream of chicken soup, butter and salad dressing together. After ingredients are well mixed, spread a small amount of mixture in bottom of casserole dish. Add chicken and spread remaining mixture over chicken.	Sprinkle potato chips over chicken, then sprinkle almond chips over potato chips. Cover with lid or foil and bake at 400° for 45 minutes to 1 hour until chicken is tender. You may also microwave this dish with lid or plastic wrap for 25 minutes or until chicken is done all the way through. Best served with potatoes with onions, green beans and garlic bread.
Melt chocolate chips, peanut butter and butter until smooth and creamy. In large bowl, pour chocolate mixture over Chex and mix until well coated. Let cool 20 to 30 minutes. Transfer mixture to brown grocery bag and add powdered sugar. Fold bag over and shake until well coated with powdered sugar. Add more sugar, if needed, when mix is completely cool. Store in an airtight container.
Put onions and peppers through food chopper. Mix, then cover with boiling water. Let stand for 10 minutes. Drain and let stand for 10 minutes. Add salt, sugar and vinegar to peppers and onions. Simmer 15 minutes. Put in jars and seal while hot.
Pour boiling water over lard. Add and mix the flour, baking powder and salt. Store in refrigerator until you are ready to use it.