HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray 9 x 13 pan with nonstick cooking spray. Spread coconut on bottom of pan. Spread nuts on top of coconut. Prepare cake mix as directed. Pour over coconut and nuts. Beat cream cheese, powdered sugar and margarine together until blended (not thin). Drop cream cheese mixture by spoonfuls on top of batter, but away from edge of pan. Bake at 325° for about 40 minutes.
Mix flour, sugar and butter. Add grated orange rind and juice of orange and lemon. Add boiling water. Cook in double boiler until thick. Cool and add 1/2 pint of whipped cream before serving. If not using double boiler, be careful and stir.
Sift flour in a large bowl. Add shortening until coarse like meal. Stir in sugar. Add eggs and beat thoroughly. Mix in milk and vanilla. Stir until well blended and chill for several hours. Sprinkle with sugar and bake at 325° until golden brown.
Mix all ingredients together, except bananas, vanilla wafers and pecans. Place thin layer of mixture on bottom of glass dish. Add layer of vanilla wafers and bananas, then add mixture and repeat the process of layering. Sprinkle top with chopped pecans. Refrigerate overnight.
Mix all ingredients in baking dish, 9 x 13 pan. Bake at 350° for 1 to 1 1/2 hours. Cook, uncovered; if gets too brown, cover.
Saute onions and butter together until onions are tender. Add sugar and continue cooking until onions turn light brown. At the same time, boil water and bouillon cubes. Add onions and simmer 30 minutes.	Serve in bowl topped with toasted bread, Mozzarella cheese and a sprinkle of Parmesan. Microwave until cheese melts. Serve.
Deep-fry (or bake) chicken wings; drain and apply hot sauce. Use butter mixed with hot sauce to determine desired taste.
In a Confederate camp, somewhere in Virginia. "The night was excessively cold and we passed the evening in toasting our toes before a roaring fire, talking of home and the dear ones there in anything but a joyous strain. We had made up our mind to go egg-nogless to bed when, about 11 o'clock, the welcome sound of horses hoofs on the crisp snow outside. Out we rushed and there we found the tardy Mose with his well-filled demijohn. The eggs were quickly beaten, the sugar stirred in, the whiskey added, and we had one of the most delicious nogs that ever a mortal man quaffed. Taking a couple of glasses apiece, we retired merrily to bed, to forget the hardships of a soldier's life and dream of a joyful reunion with the dear absent ones so far away."
Mix cornstarch or flour with pineapple juice and cinnamon to make paste. Cook until thick.
Scald milk; add sugar, salt and shortening. Cool to lukewarm. Add enough flour to make a thick batter; beat until smooth. Add yeast mixture and eggs; beat well. Add enough flour to make a soft dough.
Cream together the margarine, sugar, egg, peanut butter and vanilla. Add flour, soda, chocolate chips and oats. Drop by teaspoonfuls and bake at 350° for 7 to 8 minutes.
In food processor or blender, whirl almonds until finely ground. Sift flour, salt and cinnamon into large bowl; stir in ground almonds until well mixed, set mixture aside.
Mix butter and both sugars until smooth. Add egg and mix well. Add flour; mix well. Stir in vanilla. Roll dough into ball; put in refrigerator overnight in airtight container. Using floured rolling pin, roll dough out on floured surface. Roll into 1/4 inch thick. Cut into shapes with cutters. Bake on greased cookie sheet at 350° for 12 minutes. Cool and decorate. Makes 2 1/2 dozen.
Beat butter, sugar, egg yolk and orange rind in small mixer bowl at high speed until light and fluffy, about 3 minutes. Add flour to butter mixture; beat at medium speed just until thoroughly mixed. Shape dough into ball; refrigerate wrapped in plastic wrap 1 hour.
Brown hamburger, drain grease. Saute in the onion, garlic and pepper until tender. Throw in all other ingredients. Simmer for at least 2 hours (stirring pretty often) until carrots and potatoes are tender.
Clean and quarter mushrooms. Drain artichokes. Whisk mustard, vinegar, oil, garlic and basil together. Marinate mushrooms and half of peppers in vinaigrette. Marinate artichokes with remaining peppers and vinaigrette.
Fry onions and hamburger until hamburger is done. Add tomatoes and mushrooms and soup and cook over low heat about 1 hour. Cook spaghetti in salted water. Cover with grated cheese.
*I let the spinach thaw, then I squeeze all the liquid out of the spinach I can.
Mix apricots and juice in blender; mix together other ingredients and add apricots. Pour into Bundt pan. Bake at 350° for 45 minutes to 1 hour. While cake is hot, turn pan upside down. Melt apricot preserves and drizzle over warm cake.
Tear spinach and set to side. Cook bacon until crispy (save grease). Crumble bacon into bits. On medium-low temperature, add vinegar, sugar, lemon juice and juice from mandarin oranges to bacon grease.
Drain peaches; reserve juice. Dissolve cornstarch in 1/4 cup peach juice; set aside. In 11-inch skillet heat remaining juice, brown sugar, cranberry sauce, cinnamon and butter. When butter melts, add cornstarch mixture. Stir over medium heat until it thickens. Add potatoes. Cover. Cook 10 minutes. Stir in peaches. Cook additional 5 minutes or until heated thoroughly.
In a large bowl, mix mayonnaise, mustard, vinegar, parsley flakes, salt and pepper. Stir in potatoes, celery and onions. Cover and chill until ready to serve.
Defrost the spinach and remove excess water. In a large bowl combine onions, spinach and soup mix with mayonnaise and sour cream. Cut off top of round bread loaf and hollow out, reserving bread taken out. Fill hollow with dip mixture. Tear reserved bread into large bite size pieces and arrange around filled loaf.
Cream butter with half the sugar. Beat eggs with other half of sugar in separate bowl. Combine both mixtures. Add flour, baking powder and salt alternately with milk to above sugar/egg/butter mixture.
Mix cream cheese and tomato soup over low heat until cheese melts. Dissolve Knox gelatine in 1/8 cup cold water and add to cheese and tomato soup mixture while it is still warm. Then add rest of the ingredients. Chill and serve with party rye or Ritz crackers.
Mix all together; pour in 13 x 9-inch pan or dish. Bake at 350° for 45 minutes. Can add 2 cups shredded Mozzarella cheese. Bake at 400° for 40 minutes. (Ovens vary in heat; may have to cook longer.)
Cook noodles in large pot of boiling unsalted water until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain really well and transfer to wide bowl. Toss with sesame oil so they don't stick. In small saucepan, heat peanut oil over medium-low flame. Add green onions, ginger, garlic and chili paste. Cook and stir for a minute, until soft and fragrant. Mix in the brown sugar, peanut butter, vinegar, soy sauce and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled. Garnish with the sesame seeds, cucumber slices and cilantro.
Pare apples, cut into eighths and discard centers with seeds. Cover with 1/2 cup sugar (1 cup if you prefer greater sweetness), cinnamon and oatmeal. Sprinkle with lemon juice and set aside while preparing the dough.
Dissolve the orange sherbet in hot water. Cool and add pineapple and oranges. Refrigerate.
Brown sausage, onions and pepper in skillet. Add tomatoes, sour cream, macaroni and seasoning. Stir and cover. Simmer for 20 minutes or until macaroni is done. Makes 8 servings.
Grate first 4. Add next 3. Bring last 3 to boil and immediately pour over. Mix well. Chill in refrigerator. After 24 hours, this may be frozen. The slaw keeps for weeks.
Cook the sugar, water and white syrup together until spins thread. Add the peanuts; cook and stir until golden brown. Have ready the last 3 ingredients; mix and pour onto 2 cookie sheets which have been buttered. Spread and cool. Break into pieces.
Mix dry ingredients. Cut in shortening or oil. Add boiling water. Blend well. Divide in two. Can chill, but not necessary. Roll between 2 sheets of wax paper. Peel off one side and lay dough in pan. Peel off other side and do what you usually do with pie dough. Can be kept in fridge up to 2 weeks. Just add a bit of boiling water and work up like it was before. Flaky and easy to do.
Sift cocoa and sugar together, then add butter. Stir until creamy, then add eggs one at a time. Do not beat mixture. Add vanilla and rum or liqueur; stir. Add flour in halves, then stir in nuts. Pour batter in greased 9 x 9-inch metal pan, not glass. Bake at 350° for 25 minutes. Do not overbake. Brownies should be chewy, not dry.
Mix flour, baking soda and salt; set aside. In a large bowl cream butter until fluffy. Gradually beat in sugar until light. Beat in egg and vanilla until blended and fluffy. Stir in flour mixture, nuts and chocolate until well mixed. Shape in 2-inch balls; place 3 inches apart on ungreased cookie sheets (6 on each sheet). Bake on middle rack in preheated 350° oven for 20 to 23 minutes or until golden and edges are lightly browned. Cool completely on cookie sheet. Store covered in dry cool place. Makes twenty-one 4-inch cookies.
In a skillet, cook beef until no longer pink; drain. Stir in Sloppy Joe sauce; mix well. Transfer to a lightly greased 13 x 9 x 2-inch baking dish. Sprinkle with cheese. In a bowl, combine biscuit mix, eggs and milk just until well blended. Pour over cheese; sprinkle with sesame seeds. Bake, uncovered, at 400° for 25 minutes or until golden brown. Yields 8 servings.
Mix all together well and put into well-buttered 9x13x2-inch pan.
Put in mixing bowl in given order. Beat until smooth. Pour into greased and floured 9 x 13-inch pan. Bake at 325° for 45 minutes or until toothpick inserted in center comes out clean. Frost when cool.
Combine milk, margarine and bread; blend. Add egg, cheese, salt, mushrooms and onion; mix well. Spray pan with nonstick spray. Bake for 30 minutes or until brown at 350°.
Put all the ingredients in a pan and bring to a boil for 3 to 4 minutes. Pour over the baked crust. Take the 2nd crust and cut into strips. Lattice over the top of the peach mixture. Sprinkle lightly with sugar. Put in the oven and bake until golden brown.
In a large bowl, mix unflavored gelatine with flavored gelatin; add boiling water and	stir until completely dissolved.* Pour into 13 x 9-inch baking pan and chill until firm. To serve, cut into 1 inch squares. Makes 9 dozen blox.
In a bowl, mix bran, flour, wheat flour, sugar, baking powder, baking soda, cinnamon and ginger. In another bowl, beat egg whites to blend with milk, oil and pumpkin. Add to dry ingredients; stir just until moistened. Spoon batter equally into 1 dozen paper lined 2 1/2-inch muffin cups. Bake at 375° for 30 to 35 minutes, or until tops are well browned.
In large kettle of boiling water, parboil peppers for 5 minutes and drain. In a medium skillet, cook beef and onion until browned. Drain off excess fat; add rice, salt and 1 cup tomato sauce, heating thoroughly. Heat oven to 350°. Stuff each pepper with beef mixture and place in ungreased baking dish large enough to contain peppers. Pour remaining tomato sauce over peppers and cover with foil. Bake 45 minutes. Remove foil and bake 15 minutes. Sprinkle with shredded cheese. Serve.
Cook the lasagna noodles. Spread spaghetti sauce in bottom of bread pan. Put a layer of noodles. Spread spaghetti sauce on top of noodles. Put a layer of pepperoni, a layer of ham, a layer of mushrooms and a layer of cheese. Repeat until you run out of noodles.
Bake cake in a 13 x 9-inch pan by cake directions on box. While still warm, punch holes all over cake. Mix cream of coconut and milk; pour over cake. When cool, frost with flaked coconut, pecans and Cool Whip. Refrigerate.
Cream butter with sugar; beat in eggs, one at a time. Add melted chocolate, instant coffee and rum extract. Stir in flour and broken walnuts and turn into pie shell. Top with remaining walnut halves. (I arrange them around the outer edge of pie filling and a few in the center.) Bake at 375° for 25 minutes. Cool. Top with whipped cream, if desired. Cut in at least 8 pieces, as it is very rich.
Mix well and drop by teaspoonfuls onto cookie sheets. Bake 12 minutes at 400°.
Cream butter and sugars together. Add eggs, pineapple, nuts, vanilla and salt. Sift together the soda and flour. Add this to the first mixture. Drop by spoonful on greased cookie sheet. Bake at 350° to 400° for about 8 to 10 or 12 minutes.
In a 2-quart casserole dish, melt butter. Add the remaining ingredients, except cheese. Bake for 1 hour in a 350° oven, then add cheese; leave in oven until cheese is melted.
Cream sugar and shortening; add eggs, one at a time. Add baking powder, soda and salt. Add flour to suit; then add nutmeg and vanilla. Mix to a soft dough for drop cookies or add more flour to suit for rolled cookies.
Wash raisins and drain. Cook raisins, apples, brown sugar, salt and orange until apples are tender. Moisten cornstarch with 1 tablespoon of water and add to the hot fruit. Stir gently. Cool and pour into baked pie shell. Top with yogurt or whipped topping.
Place chicken in casserole dish. Mix the rest of ingredients and pour over chicken. Bake at 350° for 1 1/2 hours. Place over white rice.
Heat oil in a large skillet. Add chicken, mushrooms, onion, green pepper and garlic. Cook, stirring occasionally, until chicken is cooked through and vegetables become soft. Add olives and tomatoes that have been broken into chunks. Add seasonings. Simmer mixture gently to partially reduce liquid. Serve over a bed of Italian Risotto or pasta of your choice. Serves 4.
Mix oil, lemon juice, sugar, mustard and chicken bouillon together. Add remaining ingredients. Marinate for 3 hours or more. Makes about 5 cups.
Mix all ingredients and pour into unbaked pie shell. Bake at 350° for one hour.
Melt butter in large pan (roaster) in 200° oven. Then add remaining ingredients. Cook for 2 hours at 200°. Stir every 15 minutes.
Combine first 4 ingredients in a glass bowl. Bring to a boil in microwave on High for about 6 minutes. Stir in peanuts. Cook 10 minutes on High. Remove from oven. Add butter, vanilla and food coloring. Cool until creamy; drop on waxed paper.
Arrange frog legs in a shallow container. Combine eggs, mayonnaise, cornstarch, lemon juice, baking powder, salt and pepper; stir until smooth. Pour over frog legs. Cover and chill for at least 30 minutes. Combine flour and bread crumbs in a plastic bag. Remove legs from marinade, shaking off excess. Place 2 or 3 legs at a time in flour mixture. Close bag; shake until legs are well coated. Pour oil 2 to 3 inches deep. Fry legs until dark golden brown. Drain on paper towels.
Use crescent rolls to line pan. Scramble eggs and milk. Pour over crescent rolls. Fry bacon until crisp. Put in egg mixture and other ingredients. Pour cheese over top. Bake at 350° for 20 to 25 minutes.
Cook pasta in boiling water. Brown hamburger, sausage, onion and pepperoni. When nearly done, add mushrooms. Cook until done. Add tomato sauce. Combine with pasta.
Mix ground meat and taco seasoning mix with 1/2 cup water; simmer for 15 minutes. Fry tortillas in hot shortening to soften. Drain. Fill each with 2 tablespoons beef mixture. Roll and place, seam side down, in greased shallow baking dish. In saucepan, heat sour cream and drained green chilies to thin sauce. Cover enchiladas with sour cream mixture. Sprinkle with shredded cheese. Garnish with jalapenos, if desired. Cover with aluminum foil. Bake at 325° for 15 minutes. Remove cover 3 to 5 minutes to brown lightly. Serves 6.
In a large mixing bowl combine the bean dip and taco mix. Spread mixture on a 10-inch tray or in a 10-inch pie plate. Blend together mayonnaise and sour cream. Spread over bean dip. Sprinkle sliced olives over top along with tomatoes and cheese and lettuce. Chill. Serve with corn chips.
Melt butter. Pour into deep oven dish. Mix flour, sugar and milk together, then pour into dish over butter. Do not stir. Next, add can of peaches (if peaches are sweet, add less sugar) over mixture again. Do not stir. Place in 350° oven and bake until crust is brown.
Saute onions in small amount of oil. Add other ingredients. Boil until vegetables are done. You may thicken with mixture of one tablespoon flour and 1/2 cup water.
Mix sugar and cocoa. Work softened butter in. Add vanilla. Slowly add milk until it reaches spreadable consistency (about 3 tablespoons).
In medium size bowl with mixer, beat butter and 1/2 cup sugar until light and fluffy. Add vanilla and flour; mix well. Stir in nuts. Cover and chill for 1 hour. Preheat oven to 350°. Shape dough into balls and place on ungreased cookie sheet. Bake for 15 minutes. Let stand on sheet for 2 to 3 minutes before removing to a wire rack. Cool completely, then roll again in sugar. Makes 3 dozen. Can be frozen up to 3 months.
Cream together shortening, sugar and eggs until well blended. Add vanilla and mix well. Stir in flour, baking powder and salt, stirring until dough is formed. Chill at least 1 hour. Turn out onto lightly floured pastry sheet; roll about 1/4-inch thick. Cut into desired shapes. Sprinkle top with sugar. Bake at 375° for 8-10 min. Cool on wire racks.
Combine Cool Whip and pudding and mix well. Drain oranges and pineapple chunks. Add to Cool Whip along with pecans. Mix well and refrigerate.
Place liners in muffin pan. Place peeled crayons in muffin tins. (You will need at least seven regular crayons.) Be sure to use a variety of colors. Place muffin pan in an oven at 250° until crayons melt. Do not move muffin pan!!! When crayon melts, turn off oven and when oven is cool, remove muffin pan. Peel foil and your BIG crayons are ready.
Mix oil, sugar, eggs, spices and salt. Mix soda with buttermilk and add to first mixture. Mix in flour and prunes. Mix well and add nuts. Bake in a greased and floured tube pan at 350° for 1 hour.
Let cream cheese reach room temperature. Cream mayonnaise, cream cheese and seasoned salt. Add Ro-Tel tomatoes, onion and crab meat. Mix thoroughly and refrigerate for at least 8 hours.
Mix all together and pour in a 13 x 9 inch baking dish. Bake at 350° for 45 minutes. Frost with Jailbreak frosting.
Cream the sugar and shortening. Add beaten egg yolks. Sift flour, salt and spices. Add to mixture alternately with milk in which soda has been dissolved. Add jam and beaten egg whites. Fold in raisins and nuts. Bake at 375°. Cake is done when toothpick inserted in the middle of cake comes out clean. Makes 3 to 9 layers, depending on amount of batter used per layer.
In saucepan, saute bacon over medium heat until crisp and brown. Remove bacon and set aside. Add onion, red pepper, leek, thyme, marjoram, salt and pepper to bacon drippings. Saute 10 minutes. Add sweet potato, corn, chicken broth and 2 1/2 cups water. Cook until sweet potatoes are tender (20 minutes). Mix cornstarch into remaining 1/2 cup water and stir into soup mixture. Heat soup to boiling, stirring constantly and cook until thickened. Reduce heat to low, stir in cream and reserved bacon; heat until bubbles appear.
Alternate macaroni and apples in layers in baking dish. Combine cream and sugar and pour over macaroni and apples. Pour half and half over macaroni and apples until they are covered. Sprinkle with cinnamon. Bake at 325° until tender (about 30 minutes). This dish can be used for breakfast, lunch or supper.
Boil potatoes until soft. Add onion salt, celery salt and milk. Mash until no lumps. Blend in mayonnaise, mustard, olives and eggs. Blend in dill pickles (using pickle juice only if needed for desired consistency). Slice one hard-boiled egg and arrange on top. Serve warm or cold. Tastes best after it is refrigerated for 24 hours.
Mix the first 5 ingredients thoroughly; shape into a ball. Let stand	in refrigerator for at least an hour. Roll over nuts and parsley. Serve with your favorite crackers.
Cream the butter. Gradually add the powdered sugar, creaming well. Add the evaporated milk, vanilla, salt and butter flavoring; mix well. Blend in the flour. Mix thoroughly. If necessary, chill for easier handling. Roll out the dough half at a time on a floured surface to a 12 x 8-inch rectangle. Cut into 2-inch circles or squares. Place the cookies on an ungreased cookie sheet. Bake at 325° for 8 to 10 minutes until lightly browned. Cool. Spread a teaspoon of the filling on each. Top with 1/2 teaspoon of icing on each. Decorate with a pecan half.
Toast 3/4 cup almonds, save the remaining 1/4 cup for topping. Beat sugar and margarine in a large bowl until light and fluffy. Beat in egg until blended. Stir in undrained pineapple and orange peel. Combine flour, baking powder, baking soda and nutmeg in a medium bowl. Beat into pineapple mixture until blended. Stir in 3/4 cup toasted almonds and dates. Pour batter into greased 9 x 5-inch loaf pan. Sprinkle remaining 1/4 cup untoasted almonds on top. Bake at 350° for 55 to 60 minutes.
Mix flour, paprika, dressing and soup. Shake chicken in mixture. Bake at 350° for 40 minutes or until juice runs clear (not pink).
Combine ingredients. Mix until well blended. Serve with vegetable dippers or potato chips. Makes 1 1/2 cup serving.
Put apples in dish. Cover with white sugar, 2 tablespoons flour, salt, lemon juice, cinnamon and 1 tablespoon butter. Mix oats, 1/2 cup flour, brown sugar and 3/4 cube butter or margarine. Press over apples. Bake at 350° for 45 minutes. Serve warm with fresh whipped cream or ice cream.
Cream sugar and butter. Add eggs, one at a time. Add flour and whipping cream; mix well. Add vanilla; mix again. Pour into a greased and floured 10-inch pan. Bake at 325° for 1 hour and 10 minutes. Delicious!
Mix margarine, sugar and vanilla together; add potato chips and nuts. Mix well. Then add flour and mix well. Roll into small balls and place on cookie sheet; crush with the bottom of a glass dipped in sugar. Bake 10 to 12 minutes at 350°.
Cut off top of bread and hollow out center. Mix all ingredients together and chill. Fill bread and let it sit awhile before serving. Use bread from top and hollowed out center (that has been cut into serving pieces) to dip.
Saute shrimp and onions in butter for 10 minutes or until tender. Add mushrooms and cook for 5 minutes more. Sprinkle in flour, salt and pepper. Mix well. Stir in sour cream and cook gently for 10 minutes, not allowing mixture to boil. Serve over rice.
Wash and cut up chicken. Boil chicken until done. Let cool and debone chicken. Put bacon strips in bottom of casserole dish. Layer half of chicken and half of beef on bacon. Heat soup and cream cheese together until cheese is melted. Pour half of soup mixture on top of beef. Layer other half of chicken and beef and pour rest of soup mixture on top. Bake for 45 minutes at 350°.
Brown ground beef and onion. Stir in taco seasoning mix and water. Simmer 10 minutes.
Beat sugar, eggs and vanilla thoroughly. Blend in the sour cream. In another mixing bowl, sift together the baking powder, soda and flour; cut in shortening. Pour into the sugar-egg-cream mixture and mix slightly. Do not overmix. Pour half the batter into a small, greased tube pan and sprinkle with mixture of brown sugar, cinnamon and nuts. Pour the remaining batter over the brown sugar, etc. and bake at 350° for about 40 minutes.
Combine peas, pimientos and purple onion in a bowl; toss gently. Combine vinegar and remaining ingredients. Stir well and pour over pea mixture. Cover and chill at least 3 hours.
Boil sweet potatoes for about 35 minutes or until soft, cool, peel and slice for casserole. Cream together butter, sugar, cinnamon, cloves, orange rind and orange concentrate (the juice should be partially thawed). Arrange layers of sweet potato (half) in casserole; cover with 1/2 sugar-butter mixture. Add the remaining potatoes, top with all butter-sugar mixture. Place in heated oven at 350° until heated through; remove and sprinkle with chopped pecans and cover with marshmallows; return to oven and brown lightly. Watch closely as marshmallows burn quickly.
Mix all ingredients (coarsely chopping all vegetables). Let this whole thing sit for 1 day before using. Yield is about 1 gallon.
Boil tortellini until tender. Drain and place in large bowl. Add remaining ingredients. Mix evenly. Refrigerate overnight.