HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly toast coconut on baking sheet. Beat eggs. Add sugar, oleo, buttermilk and vanilla. Add coconut. Pour into unbaked pie shells. Bake at 350° for 30 to 35 minutes. Makes 2 pies.
*For tropical beverages and cooking. Coco Lopez or other brand nonalcoholic but sold near alcoholic beverages.
In a heavy-bottomed 2-quart saucepan, heat the cream, milk, sugar and vanilla beans. (If you are using vanilla extract, do not add it until last.) Stir occasionally until sugar is dissolved and the mixture is hot but not boiling. Whisk egg yolks together in a bowl. Continue whisking and very slowly pour in approximately 1 cup of the cream mixture. When smooth, pour back into the pan. Whisk constantly over low heat until the mixture thickens slightly and coats the back of a spoon. If the line you make remains, the custard is done. Remove vanilla beans (or if you're using vanilla extract, add it now). Chill mixture thoroughly. Makes about 1 quart.
Mix together confectioners sugar, margarine and peanut butter, then add Rice Krispies. Mix by hand and shape into balls.
Mix beans, soup and one half of the onion rings Place in baking dish and top with reserved onion rings. Bake for about 30 minutes at 350 F till top is golden brown.
Cover bottom of 9 x 10 pan with chipped beef. Arrange chicken on beef. Lay 1/2 strips of bacon on each piece of chicken.
Mix ingredients in order given, except butter. Cook to very firm ball when dropped into ice water, then add butter. When cool, beat until it starts to take on a dull appearance. Pour into a buttered pan.
Cut steak into serving pieces and pound to 1/4-inch thick. Dip in egg and roll in mixture of Parmesan cheese and bread crumbs. Brown steak in oil, then place in baking dish. Cook onion in same skillet until tender. Stir in salt, pepper, sugar, oregano, marjoram and tomato paste. Add hot water. Cook 5 minutes. Pour most of sauce over steak. Top with slices of Mozzarella cheese, then rest of sauce. Cover and bake at 350° for 1 hour or until tender. Add water if needed. Serve over noodles, spaghetti or rice.
Mix ground beef, bread crumbs, onion, milk, eggs, parsley flakes, salt, pepper and Worcestershire sauce together. Shape into 1-inch balls. Melt shortening in a large skillet and brown meatballs. Remove from skillet and pour off fat.
Dice the bacon; fry until crisp. Slice onion; fry until soft. Cut the beans into small, 1-inch pieces; brown them slightly with the bacon and onion. Add the tomatoes, seasonings and boiling water; cover and cook very slowly until beans are tender. Add more water, if necessary, so there will be a little sauce to serve with the beans.
Cook onion in butter until tender. Add ground beef and cook until brown on medium heat. Add chili powder, tomatoes and tomato sauce. Cook until liquid cooks down. Add rice.
Wash potatoes and cut into quarters. Preheat oven to 400°. Spray a 13 x 9-inch baking pan with nonstick cooking spray. In a mixing bowl, combine 1/3 of potatoes with 1 to 2 tablespoons cooking oil, onion soup mix and spices, if desired. Spread in baking pan. Repeat with potatoes, oil, soup mix and spices until all potatoes are coated. Bake at 400° for approximately 1 hour. Serve with ketchup and/or sour cream, if desired.
Remove all white from mandarin peel and discard. Finely chop peel, mix with cinnamon and coriander. Pour the brandy over this mixture, mix thoroughly. Store in covered bottle for two months. Filter and bottle.
Cook grits in boiling salted water. Stir in butter and garlic cheese. Put eggs in cup and add milk to make 1 cup, beat. Add to grits. Bake in greased 2-quart dish 1 hour at 300°. Top with grated cheese the last 10 minutes, if desired.
Mix all ingredients, except ginger ale, and freeze. When ready to serve, add ginger ale to frozen ingredients.
Cook and drain spinach. Mix sour cream, mayonnaise, Knorr vegetable mix and green onions. Add spinach to mixture.
Mix all ingredients. Pour into greased tube pan where chopped nuts have been placed. Bake at 350° for 1 hour.
Cook onion in oil until tender. Add mushrooms and cook 2 minutes, stirring constantly. Cool. Place cottage cheese and eggs in blender to blend. Place this in a bowl and add ham with onion and mushrooms with nutmeg and seasoning. Grease a muffin tin and divide mixture equally between them. This makes 6 small cups. Place on a cookie sheet and bake 25 minutes at 400° until brown on top.
Cook broccoli, chop and drain. Combine soup, mayonnaise, curry, lemon juice, salt and pepper. Mix well. Layer one-half broccoli, one-half chicken and one-half soup mixture in a lightly greased 2 quart casserole. Repeat layers. Sprinkle with crumbs and almonds. May be refrigerated until ready to bake. Bake 30 minutes at 350°. Serves 6.
Grease a 15 1/2 x 10 1/2 inch baking pan. Mix cake mix and bake according to package directions for 15 minutes; cool. Mix pudding and milk as directed; stir in softened cream cheese. Spread over cooled cake. Spread whipped topping over pudding. Sprinkle pineapple evenly over whipped topping. Sprinkle coconut evenly over pineapple. Sprinkle chopped pecans over coconut and top with maraschino cherries.
Mix onions in cream cheese. Mix 1/2 ham in cream cheese. Shape in a ball and roll in other half of ham.
Mix flour and sugar. Then cream in margarine and add well beaten eggs. Next blend in the evaporated milk and the can of water. (Sometimes, I use less water, depending on how soupy the creamed corn is.) Then stir in the corn and vanilla. Bake at 350° until set, usually 45 minutes.
Cut the broccoli in small chunks. Add onion, bacon and raisins. Mix the remaining ingredients together for dressing and add to the broccoli mixture.
Pour melted margarine over sugar and	stir well. Add beaten eggs and buttermilk. Mix well. Pour into unbaked pie shells. Bake at 325° about 40 minutes or until golden brown.
Mix dry ingredients. Add onion, egg, oil and drained clams, reserving clam juice. Using juice as a liquid, add a little at a time until batter is as thick as fritter batter. Fry until golden in deep fat at 375°, using a mounded tablespoonful of batter per cake. Salt to taste after draining on paper towels. May be served with clam or seafood chowder or eaten as a snack.
Saute onions in butter. Drain hominy. Add soup and Cheez Whiz; mix thoroughly. Pour into casserole dish. Top with crushed corn chips. Bake at 350° for 35 to 45 minutes.
Mix shortening, sugar, eggs and flavorings until fluffy. Also food coloring if desired. Combine flour, baking powder and salt in a separate bowl. Combine the two mixtures and chill for 1 hour.
Sift flour, soda, cinnamon, nutmeg and salt. Blend butter and sugar. Beat well until fluffy. Add eggs and beat well. Stir in apples, Raisin Bran and sifted dry ingredients. Spread in well-greased 13 x 9-inch pan. Bake at 350° for about 40 minutes. Cool and frost.
Crumble ground beef into microwave-safe casserole. Add onion and celery. Microwave on High, uncovered, for 2 1/2 to 3 minutes or until meat is no longer pink, stirring once. Stir to break meat into pieces; drain. Add mushrooms, noodles, water, bouillon, parsley and garlic powder. Mix well. Cover and microwave on High for 7 to 8 minutes, or until noodles are tender, stirring once or twice, making sure noodles are cooked with liquid to assure tenderness. Stir in sour cream. Makes 4 servings.
Preheat oven to 350°. Mix first four ingredients together and pour into pan. Crush crackers on top, then pour melted butter over crackers. Bake 25 minutes or until bubbling and brown. Quick, easy and everyone's favorite.
Mix well. Press in bottom (not sides) of dish. Bake at 325°. Let cool.
In a casserole dish, make a layer of each ingredient. Season each layer to your taste. Cover and bake one hour at 325°. Uncover and bake up to one hour or more until vegetables are tender.
Mix box cake mix as directed. Divide in 2 bowls. To one bowl, add 1/2 can Eagle Brand milk and 2 sticks melted butter. Bake at 350° for 25 minutes.
In kettle, brown sausage or ham in 1/2 teaspoon of butter. Add shallots.
Sift dry ingredients, then add potatoes and bacon drippings. Add enough milk to make dough soft. Roll out on floured board 1/2-inch thick. Cut with floured cutter. Place biscuits in greased pan. Bake at 400° for 12 to 15 minutes. Makes 10 to 12 biscuits.
Cook rice with 1 bay leaf. When done, remove bay leaf and set aside. Saute onion in the butter until clear; remove from heat. Fold in rice and sour cream. In a separate bowl, combine grated cheese, cottage cheese, salt, pepper and parsley. In baking dish, layer 1/2 rice mixture, 1/2 green chilies, then 1/2 cheese mixture. Repeat. Bake, uncovered, 25 minutes or until bubbly hot.
Heat oil on medium heat in a large skillet. Pour flour, salt and pepper into a medium bowl, and toss to mix seasonings. Add drained corn and toss with a fork to thoroughly coat corn. Add to skillet. Add butter to corn and stir every couple of minutes until golden brown.
Dissolve Jell-O in hot water and cool. Add ginger ale. Chill. When slightly thickened, add vinegar, pineapple and carrots. Turn into mold. Chill until firm. Eat plain or serve with salad dressing.
Remove seeds and rind. Cut melon into chunks. Combine melon, limeade and ginger ale in blender. Freeze for several hours. Thaw partially to serve. Spoon into glasses and garnish with lime or lemon slices. Makes 1 gallon.
Cook scrubbed potatoes in lightly salted water until done. Drain and cook until you can handle them.
Cook whole zucchini in boiling salted water about 10 minutes or until tender. Drain well. Cut in half lengthwise. Scoop out centers leaving 1/4-inch thick shell. Chop zucchini meat. Saute garlic, onions and parsley in margarine in large skillet. Add mushrooms; cook until tender. Stir in flour and oregano. Stir in shredded cheese, pimento and chopped zucchini. Heat through.
Melt margarine in baking dish. Add remaining ingredients. Bake covered about 45 minutes in 325° oven.
Place flour, sugar, salt and shortening in bowl. Mix with fork until crumbly. In small bowl beat egg, water and vinegar and combine with flour mixture until moist. Divide dough into 5 parts for 2 1/2 pies. May be made ahead and frozen until ready for use. You can freeze up to 3 weeks.
Melt margarine in Bundt pan, then pour into bowl. Mix dry ingredients in a separate bowl. Dip biscuits in margarine then roll in sugar mixture. Stand on end in pan to make a round cake. Pour any leftover margarine over cake and sprinkle over remaining sugar mixture. Bake at 375° for 30 minutes.
Butter 9 x 9 x 1 3/4-inch pan. Stir in saucepan, evaporated milk, sugar and salt; cook over low heat until mixture boils. Boil 3 minutes, stirring constantly. Remove from heat. Add and stir until melted marshmallows and chocolate morsels. Stir in vanilla and nuts. Turn into pan. Refrigerate. Makes 36 squares. Never fail; super easy.
Lightly grease Bundt pan. Mix all ingredients by hand and pour into pan. Bake at 350° for 40 minutes. Cool slightly and remove from pan. Powdered sugar can be sprinkled or sifted over the top before serving.
Coat the bottom of a saut pan or wok with vegetable oil or cooking spray. Heat the pan over high heat until it begins to lightly smoke. Add the broccoli and stir-fry until heated through. Add the scallions, garlic, ginger and orange zest. Stir-fry another minute and serve immediately. Serves 4 to 6 people as a side dish.
Melt butter and add vinegar. Mix in beaten eggs and cream. In separate bowl, combine flour, sugar, salt and dry mustard. Add egg mixture to dry mixture slowly. Add butter and vinegar. Cook over low heat until thickened, stirring constantly. Let cool and refrigerate. Add Cool Whip before serving. Blend into assorted fresh fruit pieces. May store sauce in refrigerator up to one month.
Cook meat and chopped vegetables until meat is no longer red. Stir in Chili-O mix until dissolved. Add tomato sauce and water. Cook on stove for about 30 minutes. Stir to prevent sticking. Remove to crock-pot and simmer for about 2 hours.
Sift dry ingredients. Blend in shortening. Dissolve yeast in warm water and let stand 5 minutes. Add to buttermilk. Add mixture to dry ingredients. Mix well. Turn on board or pastry cloth. Roll or pat to desired thickness. Cut biscuits. Dip in melted butter. Place on greased pans. Bake at 540° for 12 minutes.
Put sliced apples in greased baking dish. Mix ingredients and crumbs over apples. Bake at 350° for about 45 minutes.
In mixing bowl mix all ingredients well. Pour into 9 x 13-inch baking dish and bake at 350° for 1 hour.
Put olive oil in a large pot on medium heat. Saute onions, pimientos, parsley and celery seed until onions are clear. Add mushroom steak sauce, wine, soy sauce, bitters and hot sauce. Add garlic after mixture is juicy. Turn fire down and add meat. Cover and let cook 3 to 4 hours until meat is tender. Serve over rice.
Crumble beef and chorizo into a large skillet. Add onions and cook until meat is browned; drain and add several drops of hot pepper sauce. Spread beans in a 13 x 9 x 2-inch pan. Spread meat mixture on top. Sprinkle with green onions, chiles and cheeses. Drizzle salsa over all. Bake, uncovered, at 400° for 20 to 25 minutes. Serve with guacamole and sour cream. Garnish with black olives. Tuck tortilla chips around edges and serve. Good hot or cold. Serves 12.
Combine cream cheese, sugar and margarine, mixing until well blended. Blend in bananas and eggs. Add combined remaining ingredients, mixing just until moistened.
Unwrap the Milky Ways and roughly chop. Melt in top of a double boiler along with condensed milk and butter. Blend until smooth. Remove from heat and add nuts. Refrigerate for 20 minutes. Drop by spoonfuls onto wax paper. Freeze for 15 minutes. Melt almond bark. Using a fork, dip the turtles in the chocolate, one at a time. Place turtles on wax paper and freeze until firm. Keep refrigerated.
Combine ingredients and add water to cover and pork gravy (may be gravy mix). Simmer (the longer you simmer it the better it will be). May add more or less ingredients depending on how hot you like it.
In a large bowl, beat cream cheese until smooth. Stir in yogurt, honey and vanilla. In a small saucepan, sprinkle gelatin over 1/4 cup of water; let stand for 1 minute. Stir over low heat to dissolve gelatin. Stir gelatin mixture and remaining 1/2 cup of water into cream cheese mixture. Fold in 1/2 cup of sliced strawberries. Fill crust with cheese mixture. Cover with foil and refrigerate overnight.
Cut onion into wedges. Cut green pepper into strips. Finely chop garlic. Melt margarine in a skillet on medium high. Saute onion, lemon pepper and garlic 3 minutes; add remaining scampi ingredients and stir 3 minutes. Add fettuccini; toss and heat thoroughly.
Bring to rapid boil 3 quarts water and 1 tablespoon salt. Gradually add macaroni. Boil until macaroni is tender. Drain and rinse in cold water. Brown onion in skillet. Add diced celery and ground beef. Brown slowly. Add salt, pepper and tomatoes. Mix well and fold in macaroni. Place in 2-quart casserole. Bake at 400° for 45 minutes. Remove from oven.	Top with crushed potato chips. Return to oven and bake uncovered 15 minutes.
Sift flour, soda, cinnamon and salt together. Form a well in center and mix rest of ingredients, adding mangos, raisins or nuts last. Bake in loaf pan about 1 hour at 350°.
Combine dressing mix and crushed cornflakes. Roll chicken in mixture. Place in ungreased baking pan. Bake at 375° for 50 minutes.
Peel and slice apples. Cut cheese in strips. Arrange on plate in alternating rows of apples and cheese. Place crackers in the center of the plate.
Mix ingredients together. Alternate this mixture with streusel. Grease and flour pan. Bake at 350° for 30 to 40 minutes.
Combine all the ingredients in slow cooker or crock-pot. Cook all day. Take skin and fat off ham hocks. Put in refrigerator overnight. When ready to serve, skim off all the fat. Heat and serve.
Bring 6 cups milk to boil in heavy shallow 5-quart saucepan. Rinse rice with cold water. Drain. Stir rice into milk. Reduce heat and simmer until pudding thickens and rice is tender, stirring frequently, for about 1 1/4 hours. Puree 1/4 cup milk and almonds in blender until smooth; stop frequently to scrape down sides of blender. Add banana, sugar, cardamom and saffron and blend. Pour this puree into pudding. Rinse blender with remaining 1/4 cup milk and add to pudding. Continue simmering until thickened to consistency of tapioca, about 10 minutes. Cool to room temperature. Cover and chill. Just before serving, spoon into goblets and sprinkle with pistachios. Serves 6 to 8.
Mix all together; refrigerate at least 45 minutes. Shape and roll into cheese log. Then roll real good in chopped walnuts. Serve with crackers.
Mix all ingredients and pour into greased and floured Bundt pan. Bake at 350° for 50 to 60 minutes.
Sift first 7 ingredients together. Add remaining ingredients. Mix well. Pour into loaf pan. Bake at 350° for 1 hour or until done.
Saute onions and peppers in butter until half soft. Cut sausage in thin slices, chop tomatoes. Combine onions and pepper mixture, mushrooms (do not drain), tomatoes (do not drain) and sausage mixture together. Simmer for 20 to 30 minutes covered. Serve as a main dish alone or over rice.
Combine squash, sugar, 1/2 cup melted margarine, 2 eggs and vanilla and mix well. If mixture seems extra thick, add 1/4 cup milk; if mixture seems thin, add 2 tablespoons cornstarch. Place mixture in 2-quart buttered casserole. Combine brown sugar, flour, 2 1/2 tablespoons melted margarine and pecans in separate bowl. Mix thoroughly and sprinkle topping on squash mixture. Bake at 350° for 40 to 45 minutes.
Sprinkle chicken breasts lightly with salt, pepper and paprika. Place in a crock-pot. Mix water, soup, sour cream and mushrooms. Add flour. Mix until well blended. Pour mixture over chicken. Cover and cook on low for 6 to 8 hours. Serve chicken and sauce over rice or noodles.
Peel avocados and mash. Add tomatoes, onion and jalapeno pepper (optional). Add salt and garlic to taste. Add lemon juice.
Blend ingredients for 5 minutes, or until mixture is smooth and fluffy. Bake in greased and floured Bundt pan at 350° for about 1 hour.
Place apples, butter, sugar and cinnamon in a glass dish. Pour a little water in dish. Microwave for 4 minutes on High.
Dissolve gelatin in water. Add wine, cranberry sauce and drained pineapple. Stir in nuts. Chill until well set. Beat cream cheese with sour cream until smooth. Spread over gelatin. Sprinkle with additional chopped nuts.
Put rhubarb in a bowl; add sugar and all other ingredients and mix well. Pour into an unbaked pie shell. Bake 1 hour at 375° or until firm.
Soak cucumbers and salt in ice water for 3 hours. Drain well. Bring sugar, pickling spices and vinegar to a boil. Add cucumbers to vinegar mixture and bring to a boil. Place in jars and seal.
Brown hamburger and onion; drain. Add taco sauce, peppers and soups. Line	casserole with chips;	layer with meat mixture. Cover with grated cheese. Bake at 350° for 30 minutes. (Another	can of either soup may be added if needed. You may also substitute corn tortillas for the taco flavored.)
Sift flour, sugar, baking powder, soda and salt together. Combine beaten egg yolks, milk and melted butter; blend thoroughly. Add liquid mixture all at one time to dry ingredients; mix only until batter is smooth. Fold in beaten egg whites and bake on hot waffle iron. Makes 8 waffles.
Let the milk cool, then add the yeast. Set aside. Cream together the Crisco, 1/4 cup butter, 1/2 cup sugar and salt. Add the eggs. Add the milk-yeast mixture to the butter mix. Add the flour. Knead until smooth. Place in greased bowl. Let rise until doubled, about 1 hour. Roll dough to 1/4-inch thickness. Cut with biscuit cutter.
Mix onion, zucchini, chicken broth, water and bouillon; cook for 20 minutes, or until vegetables are soft. Add remaining ingredients; puree and chill. Before serving, add milk to desired taste and thickness. Sprinkle with chives just before serving.
Melt choc. chips and butter together in a large bowl. Mix in cereal. Mix until cereal is coated well. Then add the sugar. Mix well. Serve.
Mix first 5 ingredients. Refrigerate 1 to 2 hours. Drain and toss with remaining ingredients. Serve immediately.
Wash chicken pieces. Combine ingredients and stir well. Add chicken and mix to coat. Refrigerate. Stir wings every 30 minutes for one hour while marinating. Bake in oven at 350° for 30-45 minutes, basting halfway through. Or, grill over low heat for 30-45 minutes basting every 10 minutes. Serve with your favorite beverage and ranch dressing.
In bowl, combine all ingredients. Let set 1 hour. Serve in bowl or on salad greens.
Split bread in half. Put mustard and butter on each side. Add ham and cheese. Sprinkle with poppy seed. Bake until cheese melts.
Spread in pie pan the refried beans. Sprinkle with green chilies. Top with sour cream. Add chopped ripe olives. Sprinkle with grated cheese. Add salsa. Top with chopped green onion and chopped tomatoes (optional).
Heat oven to 350°. Spray 9 x 13 pan with nonstick cooking spray. Cut cookie dough into 1/2 crosswise, cut each section in half lengthwise. With floured fingers, press dough in bottom of pan to for crust. Bake for 10 minutes. Remove crust from oven. In medium bowl, combine milk, peanut butter, vanilla and egg yolks. Mix until smooth. Spoon evenly over partially baked crust. Return to oven and bake 20 to 25 minutes, Remove from oven and sprinkle with chocolate chips and let stand for 3 minutes. Then spread chocolate evenly over top. Cool 1 1/2 hours then refrigerate 30 minutes. Cut into bars.
Combine all ingredients. Pour into a 9 x 13-inch casserole dish. Bake at 450° for 15 minutes.
Cook beans according to package directions until just tender-crisp. Rinse under cold water and drain. In small bowl or custard cup combine remaining ingredients. Mix well together. Chill.
Mix graham cracker crumbs, sugar and melted butter; press into the bottom of a 9 x 13-inch pan. Bake at 350° for 10 minutes.
Press water from spinach. Combine all ingredients. Cover and chill several hours. Good with fresh veggies or crackers.
Cover beans with cold water overnight. Drain and rinse. Cover with cold water, add 1 teaspoon baking soda. Bring to a boil and simmer 1 hour (test for doneness by blowing on a spoonful, they should split). Drain, but save cooking water.
Melt oleo and chocolate together and set aside. Beat eggs until foamy, add sugar and beat until lemon color. Add remaining ingredients, adding chocolate and butter mixture last. Beat all together. Put in a big browning pan. Bake at 350° for 15 to 20 minutes.
Combine the butter and sugar; stir in the eggs. Add soda to buttermilk and add alternately with dry ingredients. Add the orange slices, coconut, dates, pecans and orange peel. Turn mixture into greased 10-inch tube pan. Bake for 2 hours in a 300° oven. Allow to cool in pan overnight, setting on a cooling rack.
Cream in large bowl brown sugar, oil, eggs and vanilla. Add flour, baking soda, baking powder and salt; mix well. Fold in apples and walnuts. Pour into greased and floured 13 x 9 x 2-inch baking pan. Sprinkle top with coconut and bake at 350° for 1 hour. Cool and serve. Serves 12.
Preheat oven to 425°. Sift together dry ingredients; add egg, milk and shortening. Mix well until smooth. Pour in greased 8-inch square pan or greased muffin pan. Bake for 20 to 30 minutes. Serves 12 muffins. Half recipe for 6 muffins.
Melt margarine in large casserole. Add all other ingredients and mix. Bake at 350° for 1 hour.
Preheat oven to 425°. Grease a 9 x 1 1/4-inch pie pan. Prepare potatoes as directed on box except decrease water to 1 cup and omit milk. To this potato mixture, add beaten egg, green onions and sour cream; mix well. Press potato mixture against bottom and sides of pie plate. Prick bottom and sides with a fork and bake 15 minutes.
Melt butter in saucepan, blend in cornstarch and salt. Add sugar, vinegar and orange juice; cook over medium heat until thick, stirring constantly. Add beets and simmer over low heat for about 10 minutes until heated through. Serves six.
Mix tomato juice with tapioca. Pour over meat and vegetables in casserole. Salt and pepper to taste. Cover and bake 4 hours at 250°.