HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make the cake and let it cool. Take a fork and punch holes in cake. Pour condensed milk onto and into cake. Cover with Cool Whip. Sprinkle abundantly with coconut. Refrigerate.
Cream butter and add sugar. Add egg and vanilla; beat well. Sift dry ingredients together 2 times and add to mixture.
Bring oleo, cocoa and sugar to rolling boil and boil for 1 minute only. Then dump in oatmeal, peanut butter, coconut and mix. Add the vanilla and stir. Drop on wax paper. Enjoy! Makes 3 or 4 dozen.
Combine all the ingredients. Place in a 8 x 8 baking dish. Bake at 350° for 1 hour.
Cook milk and sugar to soft-ball stage. Add other ingredients. Mix well. Put in buttered 13 x 9-inch dish. Cut into squares.
Layer large platter with chips. Heat chili and layer on chips. Heat Cheez Whiz and layer. Chop onions, lettuce and tomato and sprinkle on top. Spread sour cream in middle.
Layer first 6 ingredients in a large dish. Spread mayonnaise over layers before the cheese, then layer cheese and bacon across top.
Grease a 9 x 13-inch pan. Cube 10 slices of bread. Cut 1/2 pound cheese into small chunks. Dice ham into small cubes. Mix together and put in a 9 x 13-inch pan. Pour melted margarine over mixture.
Use meat grinder and grind up fine tomatoes, red peppers, green peppers, cabbage and onions. Add salt; set overnight. In the morning, drain ground vegetables. Add sugar, vinegar, mustard seed and celery seed. Make a bag from a clean handy wipe and add 1 tablespoon whole cloves and 1 tablespoon cinnamon. Use a twist tie to hold. Cook over medium heat for 1 1/2 hours. Pour mixture into hot, sterile jars and seal. Yields about 7 quarts.
Mix first 3 ingredients together. Add 1/2 cup self-rising flour; mix well. Then add coconut and chocolate chips. Pour into 9-inch deep dish unbaked pie shell. Bake at 350° until golden brown.
Mix the seafood, green pepper, onion, celery and mayonnaise. Place 1/2 bread cubes in casserole, a layer of mixture, then the rest of cubes. Combine the eggs, milk and soup; pour over casserole. Sprinkle with the grated cheese. Let set, unbaked, in refrigerator overnight before baking. Bake at 350° for 50 minutes.
Mix all ingredients together. Cook in crock-pot 6 hours or until done. (Takes less than 6 hours.)
Mix together all ingredients. Spoon into greased muffin pan. Bake at 400° for 20 to 25 minutes. Makes 12 rolls.
Fold together ingredients. Cover top with 1 cup crushed potato chips and 1/2 cup grated Cheddar cheese. Bake at 375° for 20 to 30 minutes, uncovered.
Mix soy sauce, sugar and Coke. Add sliced beef. Cover and chill in refrigerator 2 to 3 hours. Add other ingredients and mix with hands. May grill outside or in frying pan.
Drain the pineapple juice in 13 x 9-inch pan. Blend in ketchup, soy sauce, brown sugar and garlic. Add the rest of the ingredients. Stir until blended. Bake at 350° for 1 hour. Stir once or twice while cooking. Use toothpicks to serve.
Mix chocolate pudding with 3 cups milk and set aside. Cream 8 ounce package of cream cheese (room temperature) with powdered sugar and half Cool Whip. Put into chocolate batter and mix in large bowl. Use remaining Cool Whip for topping of pies. Refrigerate.
Prepare white sauce, add Velveeta, and stir until melted. Add green pepper, mushrooms, onion and pimento. Combine cooked spaghetti with 1/4 cup Parmesan cheese and toss to coat spaghetti. Layer spaghetti into a 12 x 9 buttered baking dish, then add ham and sauce mixture over the top. Sprinkle with remaining Parmesan cheese. Bake at 375° for 25 minutes or until heated through. Serves 6-8.
Thaw 2 loaves frozen bread. Tear or cut into equal sized pieces. Place in 13 x 9-inch greased pan. Melt butter. Add brown sugar to melted butter and stir well. Add vanilla pudding, milk, cinnamon and nuts and raisins if desired. Pour over bread. Let rise 2 to 2 1/2 hours. Bake at 350° for 30 minutes. As soon as you take them out of oven, turn them out onto another pan.
Mix flour and sugar together. Dissolve yeast in warm water. Beat egg with a fork. Melt margarine. Mix all together thoroughly. Cut out like biscuits. Place in pan and let stand at room temperature for at least 30 minutes before baking. Bake at 400° for 10 to 15 minutes or until golden brown.
Cook noodles as directed on package. Brown meat and butter in skillet. Add soup and simmer. Add cheese and melt good. Mix together in baking dish and bake at 400° until it bubbles.
Boil onions 25 minutes in salted water. Drain. Cook next 5 ingredients together and add onions. Transfer to serving dish. Sprinkle with Parmesan cheese or other shredded cheese.
Mix all and heat. Cook down. Make with Ham, Chops, Chicken, or Short Ribs. Double if doing a lot.
Line a large cookie sheet with foil. Lay whole graham crackers on foil. Sprinkle walnuts on crackers. Boil oleo and sugar for 2 minutes. Spoon over nuts. Bake at 325° for 10 minutes exactly. Cool and break into sections.
Brown meat and onions in a large skillet; drain well. Add garlic salt, oregano, pepper, tomatoes, tomato paste and water. Simmer 30 minutes. Layer half the noodles, meat sauce, Mozzarella, Velveeta and Parmesan cheeses. Repeat the layers with the remaining half. Bake at 350° for 30 minutes. Let stand 10 minutes before serving.
Stir together boiling water and jello until dissolved. Let set in freezer until egg white consistency. Mix cranberry sauce and lemon juice with jello. Pour into 8 x 8-inch pan and freeze. Mix together powdered sugar, mayonnaise, nuts and Cool Whip. Spread over frozen jello mixture and freeze until served.
Mix together; let set for a few minutes, then roll in chopped walnuts. Serve with crackers.
Mix and drop by spoonfuls onto greased cookie sheet. Flatten with a fork. Bake at 400° for 10 minutes.
Add everything but turkey to water and bring to a boil. Boil about 5 minutes and let cool. Strain through cheesecloth. Inject liquid deep into turkey all over with a large needle and syringe. Rub paste from cheesecloth over turkey and store in plastic bag in refrigerator for 24 to 48 hours. In large 10 gallon pot, heat 5 gallons or 35 pounds oil over gas burner outside to 350°. Remove all plastic from turkey (pop up timer, plastic on legs). Wire legs together with heavy wire. Drop turkey into oil. Turkey should float in about 30 to 40 minutes. Check temperature in thigh with meat thermometer to 180°. Remove from oil; let drip over paper towels.
Place sugar and syrup in a large pan; heat until sugar dissolves stirring often. Remove from heat. Add peanut butter, stir well. Add cereal. Press into buttered 11 x 13-inch pan. Cool. Melt chocolate chips; spread on top of cereal mix. Cool and cut into squares.
Put all ingredients into a medium bowl; stir well until completely blended. Use a fork to do this. Serve with raw vegetables colorfully arranged. Use celery, carrots, turnip strips, mushrooms, cauliflower, broccoli, Jerusalem artichokes, cucumbers, etc.
Sift flour, baking powder and salt. Melt butter and chips over hot water. Cool; beat eggs until thick and lemon colored. Stir and beat in sugar. Blend in chocolate mixture and vanilla. Stir in flour. Pan must be 8-inches and well-greased.
In a small bowl, combine orange juice, lime or lemon juice and honey. Pit and coarsely chop nectarine. (Or peel peach, if desired, and chop.) Add nectarine or peach to fruit juice mixture. Bias-slice banana into 1/4-inch pieces; add to fruit juice mixture. Remove seeds from melon and cut into 12 thin slices. Cut off peel. On 4 individual dessert plates, fan the melon slices. Top each serving with 1/4 of the fruit mixture. If desired, sprinkle with pine nuts and garnish with a lime peel curl. Makes 4 servings.
Melt butter. Stir in graham cracker crumbs, pecans, coconut and vanilla. Add peanut butter and powdered sugar in small amounts and mix well. Roll mixture into 1-inch balls. Lay on waxed paper. Chill in refrigerator.
Heat oil in a large skillet over medium heat; add garlic. Cook until golden. Stir in crushed tomatoes and parsley. Add zucchini; season with salt and pepper. Cover; reduce heat and cook 20 to 30 minutes or until al dente. Makes 4 to 6 servings.
Add all ingredients and stir just until moistened. Bake 1 hour in slow oven, about 350°.
Beat for 4 minutes. Pour into oblong pan. Bake at 350° for 30 minutes. Cool and cake long ways.
Mix all ingredients together. Put in 1/2 cup M&M's in mix, then arrange on top. Bake at 350° for 8 to 10 minutes. Makes 3 dozen.
Heat sugar, syrup and water over low heat, stirring constantly, until sugar dissolves. Simmer gently to soft ball stage (242°). Remove from heat. Meanwhile, melt chocolate and add with butter to the syrup; mix well. Pour over lightly salted, popped corn, stirring to coat all kernels. Spread out on greased pan to cool and separate kernels.
Melt 1/4 cup margarine in a 9 x 13 x 2-inch baking dish. Layer potatoes in margarine. Mix sour cream, onion, chicken soup, salt and pepper in bowl. Pour over potatoes. Mix remaining 1/4 cup margarine with cornflakes in bowl. Sprinkle over potatoes. Bake at 350° for 30 minutes or until brown.
Mix together with mayonnaise and small amount of mustard. Place filling on meat slice and roll up. Hold with toothpick.
Mix peanut butter, brown sugar and flour. Stir in chocolate chips. Put flour on hands and roll dough in small balls, then roll in powdered sugar. Place on wax paper and chill.
Brown chicken pieces; put in casserole dish. Mix cream of chicken soup and sherry or water. Pour over chicken. Bake in a 350° oven for 20 minutes. Make Stove Top as directed on box. Pour over chicken; bake 10 minutes longer.
Coat bottom and sides of 13 x 9-inch pan. Preheat oven to 350°. Mix chicken, soup, chiles and sour cream in large bowl. Layer rice on bottom of pan; place chicken mixture over rice. Bake 45 to 60 minutes. Add cheese and chips; bake an additional 5 minutes. Serves 6 to 8.
In a large saucepan, brown ground beef; drain. Add tomato paste, water, spaghetti sauce mix, sugar, parsley, salt, garlic powder and pepper. Simmer, partially covered, for 20 minutes, stirring occasionally. In a bowl, combine eggs with cottage cheese, 1/2 of Cheddar cheese and 1/2 of Mozzarella cheese. Set aside.
Mix cake by directions and add coconut flavoring. Bake as directed in a 9 x 13-inch pan. Remove cake from oven. Cool slightly. Punch holes in cake with fork. Mix Eagle Brand milk with water to make 1 1/2 cups. Pour over cake slowly. Mix Cool Whip with coconut. Spread over cake. Sprinkle coconut on top of cake. Keep refrigerated.
Add boiling water to gelatin and stir until completely dissolved, then pour in blender. Add cream cheese. Blend. Pour into bowl. Add pineapple. Fold in Cool Whip. Pour into 9 x 13-inch dish. Chill until firm.
Brown the ground beef in skillet. Saute onions in small saucepan. Mix all ingredients together and cook 1 hour.
Cover bottom of large skillet with oil. Add onions. Saute for 2 mins. on medium heat. Add potatoes. Cover and cook until desired tenderness, stir with spatula occasionally. Fold in sausage. Pour eggs over mixture. Cover and cook until eggs are done (3-5 mins.) Remove from heat, top with shredded cheese. Cover to let cheese melt.
Beat egg whites until stiff. Gradually add vanilla, sugar and thawed strawberries, juice and all. Continue beating for 15 minutes. Add Cool Whip, folding into mixture. Put in a 9 x 13-inch pan which has been lined with crushed vanilla wafers. Add more crumbs to top.
Heat water and sugar to boil. Cool; add everything else. Chill before serving. Garnish punch bowl with sliced lemons, limes and fresh strawberries.
Mix all ingredients and place in large baking pot or casserole. Cover and bake at 300° for 2 hours. Serve over rice (cooked). Do not brown meat.
Wrap chicken with bacon. Place on grill (or in oven). Cook until almost done. While cooking, mix barbecue sauce, mustard and Worcestershire sauce. Put sauce on chicken. Turn twice, then put on Swiss cheese. Let cheese melt. Remove from grill. Top with tomatoes and onions. Serve.
In a 9 x 13-inch baking dish melt butter or margarine. In medium bowl, mix flour, sugar and baking powder. Then add milk. Pour this over the melted margarine, then pour fruit over mixture. Bake at 350° for 30 minutes, or until nicely browned.
Cook spaghetti. Brown onions in shortening. Mix all, except cheese, and bake in 350° oven for 15 minutes. Sprinkle cheese on top. Serve hot.
Take the white out of the Oreos. Dip the cookies in milk. Alternate a layer of cookies and a layer of Cool Whip, ending with cookies.
Sift first 5 ingredients together in a large bowl. Make a well in center of mixture. Add buttermilk, oil and vanilla, stirring until smooth. Spoon batter into a 9-inch round cake pan coated with vegetable cooking spray and bake at 375° for 20 minutes. Cool completely in pan. Sprinkle lightly with powdered sugar and garnish with strawberries or any fruit you wish.
In saucepan, cook potatoes in boiling unsalted water about 20 minutes or until tender. Drain and mash. Stir in Parmesan cheese, cream cheese, butter or margarine, green onion, onion soup mix and pepper. Mix well. Add 1 to 2 tablespoons milk if mixture is dry. Shape mixture into 8 balls. Dip in beaten egg and roll in cornflakes. Place on greased baking sheet. Bake at 400° for 10 to 15 minutes or until hot and crispy.
Cook all ingredients, except nuts, in skillet until brown (approximately 10 minutes). Stir constantly. Butter a 9 x 13-inch pan and cover with nuts. Pour cooked mixture into pan, over nuts. Top nuts and mixture with Hershey chocolate bars. The heat from the mixture will melt the chocolate. Spread the melted chocolate with a spatula. Let cool, then break into pieces.
Remove stems and seeds from peppers and cut into large chunks. In ovenproof baking dish that can be used on top of stove, saute green peppers in oil until they begin to soften. Season to taste with salt and pepper. Take peppers out of dish and set aside. Brown sausage in same baking dish. When browned, add red wine. Cover with foil and bake at 350° for about 40 minutes. Uncover and add peppers. Bake an additional 30 minutes and serve in same baking dish. Makes 4 servings.
Shred cabbage; put tablespoon of salt over and let stand 1 hour. Drain. Shred carrot and pepper; add to cabbage. Cook, boil 1 minute, then cool to lukewarm, whole mustard seed, vinegar, celery seed, water and sugar. Mix vegetables and syrup together. May keep in refrigerator or put in containers and freeze.
Brown meat; drain. Add sauce and simmer 10 minutes. Cook lasagne according to package directions; drain. Combine Ricotta, Parmesan, 1 cup of Mozzarella, eggs, parsley, salt and pepper for filling.
Bake 2 layers of cake. Crumble 1 into bottom of punch bowl. Use 1 box of pudding which has been mixed according to directions. Layer 1 can drained pineapple. Add pie filling, then Cool Whip. Repeat with other ingredients. Top with cherries and nuts. Should be made the day to be served. Store in refrigerator.
Put in blender on low speed for 3 minutes. Pour into a greased 10-inch pie plate. Let set 5 minutes. Bake at 350° for 40 minutes. Put coconut on top after setting.
Soften cookie dough to room temperature. Pat it into a 12-inch pizza pan and bake in conventional 375° oven for 15 to 16 minutes; cool.
Brown meat with onions and bacon and cook these ingredients slowly. Add beans, mustard, catsup and sugar. Mix together. Bake about 40 minutes at 350° (if freezing, don't bake first).
Mix cream & flour. Drop by spoon onto greased baking sheet. Bake at 350 degrees until golden brown.
Cook chocolate pudding, milk and butter to a rolling boil; stir constantly. Remove from heat. Add the powdered sugar and nuts. Pour into an 8 x 8-inch buttered pan, or drop by spoon onto wax paper.
Put all sauce ingredients (tomatoes through crushed red pepper) in a Dutch oven or slow cooker and simmer until desired thickness. Place bread in a bowl and pour enough water over to dampen. Let soak, then squeeze out moisture. Mix together in large bowl the bread and meatball ingredients (hamburg through black pepper). Form into balls. Put into simmering sauce to cook.
Preheat oven to 400°. With a fork, beat eggs slightly. Lightly mix in meat, crumbs, onion and green pepper. Combine other ingredients. The secret is to mix well, but lightly. Do not pack. In baking dish, shape meat into oval loaf. Bake for 50 minutes at 350° or until done.
Make pudding according to package directions, using skim milk. Let set for 5 minutes. Cut a cone shape from the top of each cupcake and set aside. Fill cavity of each cupcake with 1 tablespoon pudding. Cut cones in half and place two halves, flat side down, on each cupcake to represent butterfly wings. Place 1/2 teaspoon of jam in the center to resemble the body. Dust with powdered sugar (optional).
Mix 1/4 cup cold water with 1 package Knox gelatine. Mix 3/4 cup boiling water with 1 package of Jell-O. When dissolved, mix in softened Knox. Pour into lightly oiled 9 x 13-inch pan. Refrigerate 20 minutes. Mix 1 cup cold water with 2 packages Knox gelatine. Add 1 cup boiling water mix. Add Eagle Brand milk and mix. Pour 1 cup milk mixture onto Jell-O. Refrigerate 15 minutes. Repeat layers, 7 layers in all. Set at least 1 hour before serving.
Preheat oven to 350°. Beat egg until fluffy. Combine with the remaining ingredients. Roll dough into 1/2 to 1-inch balls and press flat. Bake 10 to 12 minutes on parchment lined cookie sheets.
Beat eggs. Add sugar, milk, potatoes, raisins, coconut, vanilla, salt and cinnamon. Pour into buttered baking dish. Bake at 400° for 45 minutes or until golden brown. Stir a few times while baking.
Combine all ingredients, except butter and 1 cup bread crumbs. Mix well. Roll individual patties in remaining bread crumbs and fry in butter until brown. Makes 6 to 8 servings.
In skillet, brown ground beef and onion; drain. In large bowl, mix ground beef, taco seasoning and refried beans. On large platter or 2 small ones, spread meat mixture. Spread on sour cream, then avocado dip. Sprinkle on olives, then Ro-Tel tomatoes. Pile shredded cheese on top. Serve with tortilla chips.
Place beans and ham hocks in Dutch oven or large pot. Cover with water until pot is 3/4 full. Add Tabasco sauce, Worcestershire sauce, garlic powder, salt and pepper, using 5 shakes of each. Cover and cook over medium heat for 3 hours or longer. (Beans should be cooked to a soft consistency.) Add water as needed.
Divide 1 quart lemon sherbet among 8 small glass cups or footed goblets; freeze until serving time. Just before serving, pour 1 quart cranberry cocktail over sherbet.
In a casserole dish, put pie filling in first. Next, add drained peaches and pears. Sprinkle brown sugar over the top and then pour rum over it. Bake at 450° for 20 minutes. Serves 6. Can easily be doubled for a larger crowd.
Mix thoroughly butter, confectioners sugar, egg and flavorings. Blend in flour, soda and cream of tartar. Divide dough in half; color portions of one-half with food colors. Cover dough; chill 2 to 3 hours.
Cook stew beef and onions with water in crock-pot on low all day. Add tomatoes, carrots, potatoes, bouillon, basil, Sweet 'N Low, salt and pepper. You may thicken with cornstarch or flour, if desired.
Boil the several parts of the entire head and the feet in the same way as for souse; all must be boiled so perfectly tender that the meat will separate easily from the bones. After neatly separated, chop the meat fine while warm, seasoning with salt, pepper, sage or other spices to taste; put in a strong bag. Place a weight on it and let it remain until cold, or put it in any convenient dish, placing a plate with weight on it to press the meat; cut in slices. Roll in flour and fry in lard or serve cold.
In a small bowl, combine oat bran, whole wheat flour, salt and baking soda; set aside. In a large mixing bowl, beat eggs; stir in molasses. Mix in olive oil, apple juice concentrate and skim milk. Gradually add flour mixture using a wire whisk. Mix ingredients just until moistened. Stir in chopped apples and raisins. Pour into paper-lined muffin pans. Bake at 350° for 20 to 25 minutes or until toothpick inserted into center comes out dry.
Cream sugar and butter; add cocoa, eggs, flour, vanilla and nuts. Pour into sprayed pan. Bake at 350° for 25 minutes.
In saucepan, cook onion and mushroom in butter until onion is tender. Blend in soup and milk. Add remaining ingredients. Heat, stirring occasionally (can also add peas). Serve over toast or rolls.
Combine All-Bran, milk, pineapple and raisins. Add shortening and egg. Mix well. Combine flour, baking powder, salt, soda and brown sugar. Add to first mixture and mix until dampened. Divide dough evenly between 12 paper lined muffin cups. Bake in 400° oven for 24 to 30 minutes.
Mix and press first 2 ingredients into oblong pan and bake for 8 minutes at 375°. Cool completely. Beat next four ingredients together on high for 5 minutes. Spread mixture over graham crust. Next, spread on 2 medium cans pineapple, drained. Slice 2 to 3 bananas on top of that and cover with Cool Whip. Sprinkle chopped pecans on top and refrigerate.
In a large bowl, mix together the apricots and lemon juice. Lightly mix in all remaining ingredients and let stand 15 minutes. Use your favorite pastry or prepared pie shell or following recipe. Bake for 45 minutes in a 400° oven.
Mix flour, 1 cup cheese, salt and paprika. Cut in butter. Add almonds. Reserve 1 cup of crumb mixture for topping. Press remaining into 10-inch pie plate.
Melt butter, sugar and egg in pan until dissolved. Add dates and cook on low 10 minutes. Add pecans and cook 5 more minutes. Remove and add vanilla, Rice Krispies one cup at a time. Let cool and roll in balls in coconut.
Cook whole baby carrots, using microwave or stove top directions. Drain. Combine remaining ingredients in a saucepan. Cook over low heat, stirring constantly, until preserves melt. Stir in carrots and cook until thoroughly heated. Garnish with apricot halves.
Mix together and chill until you can roll into balls. Bake at 375° for 15 minutes. You can make these ahead and roll into balls and freeze. Put them in Ziploc bags for later use. You can take them right out of the freezer and bake at the same temperature and time as fresh.
Prepare macaroni according to directions in package. Boil and drain. Brown meat. Add onion, green pepper and garlic. Cook until tender. Drain excess fat. Add macaroni, tomatoes with liquid, corn, olives, chili powder, oregano, salt, pepper and taco sauce. Pour in 3-quart casserole. Top with corn chips and cheese. Bake at 325° for 25 minutes. Serve with sour cream.
Sprinkle salt and pepper on meat. Brown on both sides in hot oil, use Dutch oven. Add 1/2 cup water and bay leaf. Cover and simmer 1 1/2 hours or until meat is tender. Remove fat. Add vegetables and rest of water. Pour on tomato sauce. Simmer, covered.
Mix all ingredients except 1/4 cup of the ketchup. Form into loaf. Bake 1 hour at 350 degrees. Add 1/4 cup ketchup to the top of loaf and bake another 15 to 20 minutes.
Wash spinach, discarding stems. Pat dry. Tear into pieces and put in salad bowl. Add egg, cheese, bacon and mushrooms. Gently toss to mix well. Coat with salad dressing; top with croutons. Serves 4 to 6.
Mix all ingredients together. Pour into greased bread pan. Bake at 325° for 40 minutes. Makes 1 loaf.
Mix first 5 ingredients together. Add cornbread mix. Bake at 350° for 45 to 50 minutes or until golden brown.
Put cranberry sauce in a boiler. Add dry Jell-O. Heat until Jell-O dissolves. Set aside and let cool. When cool, add remaining ingredients. Mix and put into a dish or mold. Let gel until firm. Ready to serve!
Crush cookies, reserve 1 c. Melt butter and pour over remaining crushed cookies; mix well. Press down crushed cookie mix in 9 x 13 pan. Mix sugar, 1 c. cool whip and cream cheese with mixer. Spread over crumbs, refrigerate. Make pudding according to direction. Layer on top of cool whip, then add remaining cool whip. Sprinkle reserve cookies on top. Chill for 1 hour.