HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle 6 ounces (frozen) coconut on greased 9 x 13-inch or 12-inch square pan. Mix a box of (yellow) cake mix according to directions on box. Pour on top of coconut. Bake according to directions on box. Heat 2 cups milk, 1 cup sugar and vanilla until sugar dissolves and pretty hot. Prick the cake while warm and spoon "milk and sugar" over cake. Let this cool. Spread 9 ounces Cool Whip over top. Sprinkle another 6 ounces coconut on top.
Boil potatoes (unpeeled) until tender. Drain and slice in half. Place remaining ingredients in blender jar and puree. Toss potatoes gently with dressing. Let stand at least 1 hour before serving.
Drain pimentos and combine all ingredients except milk. Mix well. Slowly add milk to desired consistency. Cover and refrigerate for up to 2 weeks. You can add additional Miracle Whip to make creamier.
In a heatproof bowl, sprinkle the gelatin over 1/4 cup of cold water and let it soften for 5 minutes. Set the bowl over a pan of simmering water and stir the mixture until the gelatin is dissolved. In a bowl, whisk together the gelatin, mayonnaise, lime and lemon juices, parsley, chives, mustard, salt and white pepper. Stir in the cream and the crab meat. Spoon the mousse into a buttered 1-quart ring mold and chill it, covered with plastic wrap, for at least 2 hours and up to 24 hours. Run a thin knife around the edge of the mold. Dip the mold briefly in hot water and invert the mousse onto a serving plate. Pour dressing over the mold.
Peel onions; add water to cover and cook until tender and drain. Melt butter and sugar in heavy skillet. Add onions and cook over low heat 15 minutes or until golden brown, stirring occasionally. Serves 6.
In an 8-inch square dish, place salted chicken breasts on 2 slices of chipped beef. Place bacon pieces on top of chicken. Mix soup and sour cream and pour over chicken. Cover and cook 45 minutes in a 350° oven. Uncover and cook until bacon browns (may turn on broiler briefly). Eight or 10 chicken breasts may be used.
Cream the Crisco and sugar. Add eggs and mix well. Alternately add the vanilla, rum and milk with the cake flour and baking powder. Mix well, then pour 3/4 of the batter into a greased Bundt or angel food pan.
Grease 2 dozen 1 3/4-inch muffin pans. Separate each roll in half and press into pans to make a shell. Place one shrimp in each shell. Combine egg, cream, brandy, salt and pepper. Divide evenly among shells, using about 2 teaspoons for each . Slice cheese into 24 small triangles and place on top of filling. Bake at 375° for 20 minutes. Cool.
In saucepan, over medium heat, melt butter. Add sugar, milk, cocoa and salt. Let boil 1 minute; cut off. Stir in peanut butter until blended. Stir in oatmeal; mix well. Add vanilla. Drop by spoonfuls onto greased cookie sheet forming patties or put in greased pan and cut into squares after being refrigerated.
Combine salmon, cucumber, mayonnaise and dressing; blend well. Spread margarine on buns. Place 1/4 cup salmon mixture on half of each bun; top with other half. Enjoy.
Mix all ingredients; place in greased loaf pan. Bake one hour at 350°.
Brown meat, onion and garlic powder. Add tomato sauce, paste and spices. Simmer 1 1/2 hours. Boil noodles. Preheat oven to 350°. Grease Dutch oven. Spread a small amount of sauce over the bottom. Layer noodles, sauce and cheese three times. Bake uncovered for 30 minutes.
Combine ingredients, except oil; mix well. Pour about 2 inches of oil into a saucepan or frying pan and heat to 375°. Drop batter by tablespoons, 4 or 5 at a time, into the oil. Fry 3 to 4 minutes or until golden brown. Serve immediately.
Sprinkle crabmeat with lemon juice and set aside. Remove crusty ends from bread and break into small pieces. Place in large bowl. Add eggs. Mix eggs and bread. Add Worcestershire, mayonnaise, salt, pepper, mustard and paprika. Form into cakes. Makes approximately 7 crabcakes per pound of crabmeat. Flash freeze on cookie sheets and store in freezer in plastic freezer bags. This way you can take out only as many as needed and they won't stick together. Thaw before cooking and the center will be done when the crabcakes are golden brown. This recipe makes approximately 3 dozen.
Beat together at room temperature the butter, Crisco, flavoring, sugar and eggs; beat well. Then add flour and milk. Grease and flour pan (Bundt or cake). Bake 1 hour and 45 minutes at 325°.
Dissolve raspberry jello in water, then add pie filling. Put in a 7 x 13-inch Pyrex dish. Chill until thick.
Marinate dove in dressing overnight. Cut jalapeno peppers in half. Stuff each dove with pepper. Wrap bacon around dove and secure with a toothpick. Cook over hot coals until bacon is brown and dove is done. Baste, while cooking, with marinade.
Mix all together. Bake at 375° for 30 minutes. After done, top with cornflakes and 1 stick of butter.
Mix ingredients with mayonnaise and refrigerate. Add 1 medium-sized bag of shoestring potatoes just before serving (tuna can be substituted). This recipe can be used to serve a large group by just increasing all ingredients and by adding the shoestring potatoes to it.
Mix all together and beat well at high speed on mixer. Bake at 375° in 13 x 9-inch pan until done.
Disjoint wings; discard tips. Stir together all marinade ingredients. Put wings in heavy plastic bag or marinating container. Cover with marinade. Marinate at least 2 hours. Overnight is best. To cook, place in 9 x 13-inch pan and bake for 1 hour at 350°. Serves 10 to 12 or less.
Mix pudding and milk. Blend in sour cream and 1/2 Cool Whip. Layer vanilla wafers and bananas. Put some pudding over; keep layering until all used up. Spread Cool Whip on top and garnish with cookie crumbs.
Mix together first 6 ingredients. Put into greased casserole. Cover with topping.
Cut steak in serving size pieces. Sprinkle with salt and pepper. Beat the flour into the steak. Brown steak quickly in hot shortening. Put steak in Dutch oven or roaster. Add sliced onion and celery and cover with tomato juice. Cook covered until tender in oven at 350°.
Combine everything but wings. Pour over chicken in a baking dish. Bake at 375° for 1 1/2 hours, turning occasionally.
Mix together cake mix, 2 eggs and melted butter. Spread in greased 9 x 13 Pyrex dish. Mix cream cheese, 2 eggs and powdered sugar together. Spread over cake mix and bake for 50 minutes at 325 degrees.
Mix together and bring to a boil in heavy pan. Boil slowly to desired thickness, about 25 to 30 minutes. Put in jars and process in water bath for 20 minutes. Makes 4 to 6 pints.
Cream sugars, shortening, egg, and vanilla. Sift dry ingredients together and add to sugar mixture. Form into walnut sized balls. Dip top half in water, then in sugar. Place on greased sheet and press down in center with finger. Bake at 400° for 8-20 minutes.
Cream shortening until fluffy. Add sugars, then eggs. Beat. Blend in peanut butter. Add flour. Roll into balls. Flatten with fork. Bake at 350° for 10 minutes.
Place onions, tomatoes and bell pepper in a bowl. In saucepan, bring all remaining ingredients to a boil. Boil one minute only. While still hot, pour over vegetables. Chill. Serves 6. Great with steak or peas.
Melt oleo and cheese. Cook broccoli as directed, drain and chop. Add to cheese. Mix well.
Mix all ingredients and spread thinly on flour shells and roll up. Cover with plastic wrap and chill overnight. Slice and serve with salsa dip. Will make 5 to 6 rolls.
Blend sugar and butter. Add eggs and almond extract. Add flour and mix. Stir in cranberries. Pour into 13 x 9 pan. Bake at 350 degrees for 45 to 50 minutes.
Season with salt and pepper; toss chicken in flour. Let dry for 10 minutes. Pour milk into a shallow bowl and dip chicken in milk, then coat the chicken again in flour (save the rest for the gravy). Fill the skillet with shortening; brown chicken on both sides.
Mix all ingredients. Bake in a heavy baking dish which has been greased and coated with corn meal. Bake for 1 hour in a 400° oven.
Place chicken in baking dish. In small bowl, combine soup and sour cream, then stir in mushrooms. Spoon this on top of chicken. Cover with foil. Bake at 325° to 350° for 1 hour. Serve with rice or noodles.
Flour as much as it takes to shape cookies. Cream oil and butter. Add sugar, eggs (one at a time), juice, milk and vanilla; beat well. Mix	flour and baking powder; add to creamed mixture. Roll small pieces of dough by hand and shape into cookie twist.	Small piece of dough (5-inches) in length. Bring together the 2 ends overlapping and form a circle and close. Place on greased cookie sheet and bake at 350° or 375° until golden brown.
Grease 13 x 9-inch pan. In large saucepan, melt margarine and marshmallows over low heat, stirring occasionally. Remove from heat; stir in cereal, peanut butter chips and peanuts until well coated. Press mixture into prepared pan. Cool. Cut into bars. Makes 36 bars.
Line oblong dish with graham crackers.	Mix milk with instant pudding. After this thickens, fold in whipped topping and beat thoroughly. Alternate pudding mixture with layers of crackers and end up with crackers on top. (You may not need the whole box of graham crackers.)
Mix well the first 3 ingredients and press into the bottom of a greased 9 x 13-inch pan. Then mix the 4 remaining ingredients together and pour on top of other mix. Bake 30 to 40 minutes at 350°. Do not overbake. Cake needs to be a light golden brown.
Heat flour in mixing bowl. While flour is heating, dissolve yeast in 1 cup warm water with the honey. Dissolve molasses in 1 cup warm water. Add yeast and honey to flour (after flour is heated). Add salt to warm water. Mixture should be gooey. Put in pans. Fill pans between 1/3 and 1/2 full of dough. Let rise about 1 hour. Put in oven (375°) for 45 minutes or until golden brown. Makes 3 loaves, 4 inches to 8 inches.
Cream shortening, sugar, salt, eggs and vanilla. Stir in remaining ingredients. Mix well. Line baking pan with greased waxed paper. Pour batter into pan. Bake at 350° for 15 minutes. Remove from pan; peel off waxed paper. Cut in half.
Combine the first 7 ingredients in mixing bowl; beat at medium speed until smooth. Pour mixture into greased 8-inch round cake pan. Drain peaches, reserving 3 tablespoons of liquid; set aside. Arrange peaches over batter. Combine cream cheese, 1/2 cup sugar and reserved peach juice; beat for 2 minutes at medium speed. Spoon mixture over peaches in center of cake, leaving a 1-inch border around edge of pan. Combine 1 1/2 teaspoons sugar and cinnamon; sprinkle over cream cheese filling. Bake at 350° for 30 to 40 minutes. Remove; cool and chill.
Mix stuffing according to directions on box. Press into a casserole pan. Mix soups, chicken and broccoli. Pour over stuffing. Top with grated cheese and crushed crackers. Pour melted butter on top. Bake at 350° for 30 minutes or until bubbly.
In a large frying pan or wok, heat over medium-high heat. Add chicken cubes and stir-fry 3 minutes, until chicken becomes opaque. Remove with a slotted spoon and set aside. Add broccoli; stir-fry 1 to 2 minutes. Add mushrooms, scallions, soy sauce, sherry, ginger and sesame oil. Stir-fry 2 more minutes. Add dissolved cornstarch and reserved chicken. Cook until heated through and sauce has thickened. Serve over rice.
Spray a 13 x 9-inch pan with Mazola nonstick corn oil spray. Layer pineapple, coconut, cake mix and walnuts in the pan in the order given. Sliver butter on top of the cake. Bake at 350° for 30 minutes.
In small bowl, combine jello, water, and orange juice. Set aside to chill until slightly firm. In large bowl, combine cream cheese and Dream Whip. Beat until combined. Fold in jello and drained oranges. Pour into jello mold and chill. Refrigerate until ready to serve.
Heat oven to 350°. Separate and unroll breadsticks. Place 3 pepperoni slices in single layer over one-half of each breadstick. Fold remaining half of breakstick over top; seal end and twist. Place on an ungreased cookie sheet. Combine cheese, Italian seasoning and garlic powder. Sprinkle evenly over each breadstick. Bake for 15 to 20 minutes or until golden brown. While pizza twists are in the oven, heat the pizza sauce in a small saucepan over low heat. Dip pizza twists in pizza sauce and enjoy! Makes 8 pizza twists.
Mix sugar and egg. Add the rest of the ingredients; mix well. Pour into greased and floured bread pan. Bake at 375° for 45 to 50 minutes, or until done.
Beat eggs and sugar together until well blended. Add butter, corn syrup, salt, vanilla and chopped pecans and mix thoroughly. Pour into prepared unbaked pie shell. Bake until filling is set. Bake about 1 1/4 hours at 350°. Use 10 1/2-inch pie plate.
Bring syrup and sugar to a boil, stirring constantly. Remove from heat and stir in peanut butter until smooth. Stir in Rice Krispies until well coated. Spread in a 13 x 9-inch buttered pan.
Melt 2 tablespoons margarine; stir in flour and salt. Add milk gradually, mixing until smooth. Cook until mixture boils, stirring constantly. Add cheese, stirring until melted. Add 1/4 cup corn flake crumbs and corn. Arrange broccoli in an 11 3/4 x 7 1/2-inch baking dish. Pour cheese sauce over broccoli. Toss remaining crumbs with 2 tablespoons margarine; sprinkle over casserole. Bake in 350° oven for 30 minutes.
Beat the egg yolks in a large bowl with an electric mixer, gradually adding the sugar until the mixture is pale yellow. Set aside. Place the cream in another bowl and beat until it holds soft peaks. Stir milk into reserved egg yolk mixture. Then, using a large rubber spatula, fold in the whipped cream. Shortly before serving, gently stir in the bourbon and cognac. Transfer to a punch bowl.
Mix well and form into balls about the size of a quarter. Dip a smooth bottom glass into a small amount of oil, then into a small amount of sugar. Press ball thin and brush with egg white. Bake at 350° for 8 to 10 minutes.
Cook squash; drain and mash. Combine with bread crumbs. Saute onion and celery in margarine. Mix with bread crumbs and squash. Add other ingredients. Mix well and pour into 8-inch greased square pan. Bake at 350° for 30 to 45 minutes. (Good with any kind of meat.)
Gently loosen skin from chicken, using fingers, to form pocket between skin and meat. Place 1 slice bacon in each pocket. Arrange chicken, skin sides up and thickest parts to outside edges, in 3-quart microwavable casserole. Arrange potatoes around chicken. Cover with plastic wrap, folding back one corner to vent. Microwave on High 10 to 12 minutes, rotating dish 1/2 turn after 5 minutes, until edges of chicken begin to cook; drain. Stir red pepper into sauce.
Cream butter, sugar, eggs and vanilla. Sift flour, soda and salt together. Chill in refrigerator until stiff. Place 1 teaspoon dough on ungreased cookie sheet. Sprinkle with cinnamon. Bake at 350° for 10 to 12 minutes.
Sift flour, baking soda, baking powder and salt together. Preheat oven to 350°.
Preheat oven to 400°. Combine dry ingredients in large bowl. Make a well in the center. In separate small bowl, mix remaining 5 ingredients together (mash strawberries). Pour fruit mixture into well and gently stir by hand. Pour into pans (two 9 x 5-inch loaf pans, greased and floured). Bake 1 hour; let cool before slicing.
In medium bowl with fork, mix well first 7 ingredients. Grease 11 x 7-inch baking pan. In pan, shape ham mixture into loaf. Bake in 350° oven for 30 minutes. Into 1-quart saucepan, drain the pineapple juice and reserve the pineapple slices. Into pineapple juice, stir brown sugar and cornstarch until completely smooth. Over medium heat, stir the mixture until thickened and boiling. Remove from heat; stir in butter and lemon juice until well blended. Remove ham loaf from oven; with a pastry brush, brush the meat loaf with pineapple and lemon juice glaze. Overlap pineapple slices on top. Bake 30 minutes longer, brushing occasionally with glaze. Let stand 5 minutes for easier slicing.
Put margarine in baking dish; let it melt. Mix together flour, milk and sugar. Pour over margarine and add drained fruit. Bake at 350° until done.
Melt butter in loaf pan or cooking dish. Mix in all the rest of the ingredients, saving the milk and vanilla until last. Bake at 350° for approximately 45 minutes (uncovered).
Combine all ingredients. Press into 9 x 13-inch baking dish and bake at 350° for 15 minutes. Allow to cool before adding.
Slice tops from whole red peppers; remove seeds. Saute chopped red pepper, onion, mushrooms and wine in saucepan until tender. Remove from heat. Add 2 tablespoons wheat germ, corn, rice, cheese, garlic powder, rosemary and parsley; mix well. Spoon vegetable mixture into whole peppers. Place in baking pan; top each with 1/2 teaspoon wheat germ. Bake at 350° for 30 minutes. Yield: 4 servings.
Melt butter in electric skillet. Add brown sugar and spread evenly over bottom of skillet. Drain pineapple and cherries. Arrange fruit on butter and sugar mixture. Pour cake batter, mixed according to directions on box, over fruit. Bake for approximately 25 minutes with vent closed, the last 5 minutes open vent for steam to escape. Immediately invert cake out of frypan onto a serving platter. Serve hot with whipped cream.
Preheat oven to 350°. In large bowl combine all ingredients. Mix well. Spoon into a 9 x 13-inch pan and bake for 40 to 50 minutes.
Combine all dry ingredients. Stir in milk/juice mixture and egg. Fry in hot oil, turning as needed until browned (3 to 4 minutes). Serve with syrup or honey.
Dissolve jello in hot water; add pineapple juice and cool. Pour sugar over cranberries and let stand while jello cools. When jello begins to thicken, add cranberries, pineapple, celery and nut meats.
Drain pineapple, reserving syrup. Add enough water to measure 1/2 cup. Add syrup, orange juice and seasonings to cream cheese. Stir over low heat until smooth. Add sweet potatoes, pineapple and 1/4 cup nuts; mix lightly. Spoon into 1 1/2-quart casserole; sprinkle with additional nuts. Bake at 350° for 15 to 20 minutes or until hot. Serves 6.
Bake brownies with pecans by directions. Let cool in refrigerator. Make pudding by directions. Break up frozen candy bars in package with mallet until in small pieces.
Cut angel food cake into pieces. Place half in a 9 x 13-inch pan. Mix butter, yolks, vanilla and cream. Spread half of this mixture over cake. Sprinkle half of candy bars over the cream mixture. Repeat layers and refrigerate.
Combine fruit juices and water in bottom of 30-cup electric percolator. Place remaining ingredients in basket. Percolate about 30 minutes. Serve from percolator. Makes 28 servings or 5 quarts.
Mix brown sugar, spices, salt and baking powder. Beat eggs, add honey, cooking oil and flour. Stir until it is a smooth batter, then add raisins and chopped pecans. Pour into two loaf pans and bake at 325° for 50 minutes or until done.
Blend all ingredients in blender until mixed thoroughly. Pour into 10-inch pie plate. Bake at 350° for 45 minutes or until top is brown.
Preheat oven to 375°. Brush eggplant slices with olive oil, place on baking sheet and bake 20 minutes or until golden and tender. Chop slices finely and combine in a bowl with egg, garlic, parsley, bread crumbs, Parmesan and Feta. Add salt and pepper to taste. Let mix stand for 20 minutes. If it looks very sloppy, add more bread crumbs.
Blend cheeses. Roll in chopped nuts. Wrap in foil. Refrigerate.
In large Dutch oven, brown beef over medium heat. Drain off fat. Add onion and celery and cook until tender. Stir in soup, paste and catsup. Simmer 15 to 20 minutes. Add green, lima and wax beans that have been drained and all of the chili and pork and beans. Stir well and put in kettle or roaster. Add rest of ingredients. Stir again. Bake, uncovered, at 350° for 1 hour.
Mix in order named and bake 20 to 30 minutes in a moderate oven at 350°.
Pour boiling water over fresh pea pods. Let stand 1 minute. Drain and cut small incision about 1-inch along the lower side of pod. Allow to cool. Fill with mixture using a pastry bag. Yields about 24 to 36 pea pods.
Preheat oven to 375°. Combine butter, flour, salt, thyme, rosemary and marjoram. Place crushed cereal in shallow dish. Dip chicken in butter. Roll in cereal. Place on shallow rack in oven. Bake for 55 to 60 minutes. Makes 6 servings.
Mix and pour into unbaked pie shell. Bake at 350° for 40 minutes.
Boil ham hocks in water until tender. Make sure there is 3 to 3 1/2 cups juice left, if not, add water. Bring juice to a boil. Put in rice. Cook 20 minutes on medium heat. Add tomatoes. Cook 5 to 7 minutes or until blended well.
Start with a cold oven. Do not preheat oven. Cream margarine, shortening and sugar together. Add eggs, one at a time, mixing thoroughly after each addition. Add flour and milk alternately, again mixing well after each addition. Add flavorings. Pour batter into a well greased and floured tube pan. Bake at 325° for approximately 1 hour and 15 minutes.
Mix sugar, flour and salt well. Add to hot milk. Bring to boil and boil 2 minutes. Add beaten egg yolk, return to heat and boil 2 more minutes, remove from heat and add butter and vanilla. Pour into pie crust. Top with meringue.
Cream butter, shortening and sugar. Sift flour. Add salt, baking powder and cocoa; sift again. Add eggs, one at a time, to the butter and sugar mixture. Add dry ingredients, alternating with the milk and vanilla. After all ingredients are mixed, beat for 3 minutes at medium speed. Pour into a 10-inch greased and floured tube pan. Bake at 325° for 1 hour and 20 minutes, or until toothpick comes out clean.
Boil chicken, onions and oregano until chicken is well done. Remove chicken from bone and replace in broth. Add remaining ingredients. Cook slowly until vegetables are tender.
On cutting board, pound steaks until about 1/4-inch thick. Sprinkle lightly with salt. In 10-inch skillet over medium-high heat, in hot butter, cook steaks until browned, turning steaks once. Stir in shallots and cook, stirring until tender. Add sherry and heat. Pour brandy over steaks. With a match, set aflame; turn steaks once or twice until flaming stops. Serve immediately.
Mix all together. Pour into baking dish and sprinkle with cinnamon. Dot with butter. Bake at 350° for 1 hour.
Heat oil; add tomatoes and green pepper and cook until soft. Add chilies, tomatoes and green chilies and chicken broth. Simmer 10 minutes. Stir in milk, cheese and salt, making sure the soup does not boil. Serve as soon as cheese melts. Top with sour cream, more chopped green chilies and toasted sunflower seeds. Serves 4.
Cut chicken into bite size pieces. In a large pot, brown chicken in just enough olive oil to cover bottom of pot (approximately 2 tablespoons). Add onion and garlic. Stir until onion is clear. Do not have fire too high as olive oil burns easily. Drain any excess oil. Fill pot at least half full of water and add rest of ingredients except for canned items. Simmer for 30 minutes or until carrots are tender. Add canned items near end of cooking time. Serve with cornbread!
Butter an 8 x 12-inch pan. Sprinkle 1/2 of the chopped pecans over the bottom of the pan. Mix the butter or margarine with the brown sugar; bring to a boil. Cook exactly 8 minutes, stirring constantly.
Layer broken tortillas. Brown hamburger meat with onion, salt, pepper and chili powder. Layer hamburger mixture, Ranch Style beans, Velveeta cheese, then more tortillas. Blend chicken soup and Ro-Tel tomatoes; pour over casserole. Top with Cheddar cheese. Bake at 375° for about 45 minutes.
Preheat oven to 350°. Butter an 8-inch pan. Combine butter and sugar. Heat. Stir until butter melts. Stir in oats, baking powder, vanilla and salt. Blend thoroughly. Spread evenly over bottom of pan. Bake 20 to 25 minutes or until edges are lightly browned. Remove from oven. Let cool about 3 minutes. Sprinkle with chocolate chips. When melted, spread evenly over top. Cool and cut into bars. Makes 28 (1 x 2-inch) bars.
Combine sugar, margarine and milk in a 2 1/2-quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 to 6 minutes over medium heat. Stir constantly to prevent scorching. Remove from heat. Stir in chocolate until melted. Add Marshmallow Fluff, nuts and vanilla. Beat until well blended. Pour into greased 13 x 9-inch pan. Cool at room temperature. Makes approximately 3 pounds.