HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sour cream with granulated sugar. Set in refrigerator overnight. Next day, add frozen coconut, crumbled up. Then bake a yellow cake (brand name of your choice) the kind that uses butter not oil, according to package directions. Spread into 2 greased and floured round cake pans and bake according to package directions. Split 2 layers into 4 layering cake, filling and alternating until all layers and filling are used, ending with filling on top. Then use thawed Cool Whip to frost top and sides of cake. Sprinkle thawed coconut package on top and sides of cake. Cover and refrigerate for 5 days before serving. The longer the cake sits in the refrigerator, the moister it becomes.
Toss all together. When ready to serve, add the slaw dressing and toss again.
Beat sugar and 3/4 cup butter for 4 minutes. Next, melt 3 tablespoons butter and cocoa. Let cool, then stir into sugar/butter mixture. Add vanilla. Add eggs, one at a time, beating mixture 1 minute after each egg, scraping sides of bowl well. Pour into pie crust. Refrigerate 3 hours or until firm. Garnish with chocolate curls.
Combine all the soups. Add rice, water and mushrooms. Reserve a cup of mixture and set aside. Place mixture in a 9 x 13-inch pan and set chicken on top of mixture. Pour reserved liquid over chicken and dab butter on top. Bake at 325° for 2 to 2 1/2 hours.
Prebake pie dough in pie pan. Mix all other ingredients together and pour in pie pan, then bake at 375° (after placing strips of dough on top of pie).
Combine flour, salt and baking powder and sift 3 times. Cream butter, sugar and Crisco. Add eggs, one at a time. Mix well. Add flour	and milk alternately, beginning and ending with flour. Add flavorings. Cook in greased tube pan at 350° for 1 hour. Test with toothpick. It may need to cook 5 or 10 minutes longer.
Brown meat and season with chili powder. Spray 13 x 9-inch pan with Pam. Spread refried beans in pan. Layer 1/2 of ground meat, chips, 1/2 cheese, all of sour cream, remaining meat and chips. Top with cheese. Bake at 350° until cheese is melted and browned.
In a mixing bowl, beat the sugar and butter until fluffy. Add eggs one at a time, beating well after each. Add vanilla. Combine flour, baking powder, soda, salt and cocoa. Add to creamed mixture, alternately with water. Beat well after each addition. Drain and chop sauerkraut. Stir into batter. Pour into 2 greased and floured 8-inch cake pans. Bake at 350° for 30 to 40 minutes until done when tested.
Heat 2 tablespoons oil in 12-inch skillet to medium-high. Brown chicken, onion and pepper. Add olives, chili powder, cumin, garlic, salt and pepper to taste and sage, stirring constantly. Cook until vegetables are tender. Stir in water/cornstarch mixture. Stir until thickened. Remove from heat.
Brown the hamburger in a skillet; drain. Drain the tomatoes; reserve the juice, then cut up the tomatoes. Add the tomatoes, cheese, lettuce and onions to the hamburger. Combine the reserved tomato juice, hot sauce and beans; simmer until heated through. Add to the hamburger mixture; toss well. Add the corn chips, salt and pepper. Serve immediately.
Put cranberries in the food processor. Add sugar. Let set in the refrigerator overnight. Drain well. Add other ingredients.
Mix first 8 ingredients. Add zucchini. Add nuts and raisins. Grease and flour bread pan. Bake at 300° for 1 hour and 15 minutes for large bread pan. May use smaller pans. Observe as bakes to adjust baking time.
Take chicken off bones and place in casserole dish. Melt the margarine. Add soup and milk. Pour over chicken in casserole dish. Mix stuffing with broth. Spoon over mixture. Do not stir. Bake at 350° for 25 minutes or until brown.
Combine eggs and sugar; mix in oil and vanilla. Sift in dry ingredients. Stir in zucchini. Coat nuts and raisins with small amount of flour. Stir into batter. Bake in Bundt pan or 2 loaves at 350° for about 1 hour.
Preheat oven to 375°. Grease large baking sheet. Set aside. In large bowl, stir together flour, cornmeal, baking soda, sugar and salt. Using a pastry blender, cut butter or margarine until mixture resembles coarse crumbs. Using fork, stir in shredded cheese, cold water and vinegar just until mixture forms soft dough. If necessary, knead mixture in bowl until smooth. Shape dough into ball. Wrap ball with plastic wrap and refrigerate about 1 hour or until it's firm enough to handle. On lightly floured surface, use a floured rolling pin to roll 1/4 of dough into a paper thin round, diameter 13-inches. Keep remaining dough refrigerated. Using fluted pastry cutter or pizza cutter, cut into 8 wedges. Transfer onto prepared baking sheets. Sprinkle with black pepper. Bake until browned and crisped, 8 to 10 minutes. After cooled, store in tight container. Repeat with rest of dough.
In saucepan, combine chocolate and confectioners sugar. Gradually add warm milk, stirring constantly. Place over low heat and stir until mixture reaches the boiling point. Remove from heat and stir in softened gelatin, granulated sugar, vanilla and salt. Chill until slightly thickened. Beat with rotary beater until light and fluffy. Fold in whipped cream. Pour into a 2-quart serving dish and chill for 2 to 3 hours. Serves 10 to 12.
Cream the oleo and brown sugar together until fluffy. Add next 4 ingredients. Line pie pan with pastry and sprinkle with pecans. Pour filling over pecans. Bake at 350° for about 1 hour. Check about 50 minutes and determine if center is firm. If not, cook the other 10 or 15 minutes.
Mix ingredients in order given. Bake in a greased and floured tube pan for 1 hour at 350°. While cake is still hot, pour sauce over it.
Chill punch bowl. When ready to serve, pour slush (pineapple juice) into punch bowl. Add Cheerwines and mix. Great taste and easy. Makes approximately 24 servings.
Saute meat; pour off fat and set aside. Saute vegetables and garlic in olive oil. Add meat, tomatoes, puree and paste. Season to taste. Simmer until flavors blend, 1 to 3 hours. Serve over pasta; sprinkle with grated cheese.
Brown hamburger and sausage, drain well and return to pan. Add velveeta and oregano, mix well. Stir until cheese is melted. Spread on rye bread slices. Bake at 375° until brown.
Sift dry ingredients together, including sugar, into bowl. Make a well and add other ingredients. Mix until smooth. Add nuts. Pour into 3 medium size greased and floured loaf pans or 1 loaf pan and 1 (9 to 10-inch) angel food pan. Bake for 1 hour or until done in 350° oven. Remove from pan and place on rack to cool.
Cream butter and sugar for 20 minutes. Add eggs, one at a time, and beat for 5 minutes each time. Add flour and lemon extract. Beat until blended. Fold in 7-Up. Pour into well-greased and floured Bundt pan. Bake at 325° for 1 hour to 1 hour and 15 minutes. May sprinkle with powdered sugar when cool.
Butter medium size casserole dish. Add green beans and chicken. Beat soup and milk; pour over chicken and beans. Mix bread cubes, butter and cheese. Put this over the casserole. Bake at 350° for 45 minutes.
Finely shred enough orange peel to make 1/2 teaspoon; set aside. Remove the remaining peel from orange and section orange over a bowl to catch juice. Measure 2 tablespoons of the juice. In a medium mixing bowl, stir together orange peel, the 2 tablespoons juice, the yogurt, sugar and salt. Mix well. Add cooked pasta, chopped apples and sliced green onions; toss to coat. Gently stir in orange sections. Cover and chill for 2 to 24 hours. Makes 6 servings.
Bring water to a boil and add 1 teaspoon salt. Add macaroni and cook 10 minutes.
Cook sugar, milk and chocolate until soft ball will form in cold water. Add butter and vanilla. Beat with electric mixer until it begins to get firm (watch closely!). Add pecans and stir slowly or it will harden fast. Pour in a big pile. Do not spread out. Pour onto wax paper and cut as needed.
Boil chicken breasts until tender; stir in broth. Pick chicken off bones. Set aside. Melt margarine. Mix with stuffing. Mix soup with 1 can of juice from chicken. Keep separate. In a casserole dish, layer stuffing, chicken soup, until everything is used with stuffing. Bake on 400° until top brown.
Bring sugar and water to boil in a large pan. Add orange and lemon and cook for 5 minutes.	Add blueberries and cook for 40 to 60 minutes or until mixture begins to thicken. Pour into 1/2 pint jars and seal	with metal ring lids. Process	in boiling water bath for 15 minutes. Makes 4 (1/2 pint) jars.
Cook noodles according to package; drain. Add other ingredients. Be sure you beat the eggs. Put cinnamon on top of ingredients. Bake at 225° for 1 hour or more; put knife in center. When it comes out clean, it's done.
Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, 1 cup sugar, baking powder and salt in a large bowl. Combine oil, vanilla and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface and knead lightly 7 to 8 times. Divide the dough in half. Shape each portion into an 8 inch long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to one inch thickness. Combine 2 Tbsp. sugar and 1 tsp. cinnamon. Gently brush tops of rolls with egg white and sprinkle with the cinnamon mixture.
Brown ground beef and onions. Drain grease. Combine ground beef, Ragu sauce and sugar in pan. Simmer for 30 minutes. In a 9 x 13-inch pan, cover bottom with sauce, layer of noodles, sauce and cheese. Add another layer of noodles, sauce and cheeses. Bake at 350° for 40 to 50 minutes.
Mix the ingredients and bake in medium tins, corn stick pan or baking pan. This is a Georgia Agrirama recipe.
Put carrots, celery, onion, water and bouillon cubes into blender container. Cover and process at "grind" until vegetables are finely chopped. Pour into saucepan; cover and cook until vegetables are tender. Put milk, flour and cheese into blender container. Cover and process at "liquefy" until mixture is smooth. Stir in vegetable mixture and cook until thickened.
Food process all fruits, juice and lemonade. Pour into Ziploc bags and freeze.
Boil butter and sugar for 3 minutes. On a large cookie sheet, place saltines in a single layer. Pour mixture over them. Bake at 350° for 10 minutes (watch carefully). Spread chocolate chips over and spread them as they melt. Chill. Break into pieces.
Mix cream cheese, onion and Worcestershire sauce together and spread into 9-inch pie plate. Mix cocktail sauce and horseradish together and spread on top of cream cheese. Break up pieces of crabmeat and put on top of sauce. Sprinkle chopped parsley over top. Serve with crackers.
Soak 8 slices bread in water. Squeeze out moisture. Combine soaked bread with all other ingredients. Form into balls. Brown slowly in 3 to 4 tablespoon salad oil. Simmer in your favorite sauce.
Mix and add 1 egg at a time. Beat after each egg. Bake at 325° for 1 hour or until done. Cool 15 minutes. Mix xxxx sugar with juice of lemon or use lemon icing. Pour over cake while it's still warm.
In a shallow pan, beat egg and milk. Dip each pork chop in the mixture, then coat with cracker crumbs, patting to make a thick coating. Heat oil in large skillet. Cook pork chop uncovered, for about 8-10 minutes per side or until browned and juices run clear. Yield 3-6 servings.
Put into greased and floured loaf pan. Bake in 350° oven for 35 minutes. Leave cake in pan.
Mix the first 6 ingredients. Let set for 2 hours, then add remaining ingredients. Bake in a 400° oven for 8 minutes. Makes 2 dozen cookies.
Put the oatmeal in mixing bowl. Add butter and boiling water. Let stand 20 minutes. Stir until all oatmeal is wet. Add the eggs, brown sugar and white sugar. Sift the flour, soda, cinnamon, nutmeg and salt. Sift this into the first mixture. Mix well and put in a 9 x 13-inch pan. Bake 35 to 40 minutes at 350°.
Skin and chop tomatoes. Peel, core and chop apples. Chop onions. Coarsely chop red pepper. Put all ingredients in kettle. Heat to boiling point and then simmer 3 to 4 hours, stirring frequently. Bottle and seal in sterilized jars.
Mix well all ingredients. Serve with lettuce or slaw or on potato salad. May omit milk; I do.
In casserole dish, mix together pineapple with juice, cornstarch and sugar. In medium bowl, mix together crackers, Cheddar cheese and melted butter. Pour dry ingredients on top of pineapple mixture and bake at 350° for 30 minutes. If a double batch, bake at 350° for 45 minutes.
Combine soup and salad dressing; mix well. Add remaining ingredients except shoestring potatoes. Mix lightly. Spoon into 1-quart casserole. Sprinkle with potatoes. Bake at 350° for 30 minutes or until heated through. Serves 6.
Preheat oven to 350°. Mix together cake mix and softened butter. Add one egg. Press mixture into rectangle baking pan to form a crust. Cream the cream cheese and add eggs, slightly beaten, 1 at a time to cream cheese. Add confectioners sugar to mixture. (Save 5 teaspoons out.) Pour mixture over crust and bake for 35 to 40 minutes. Dust lightly with remaining confectioners sugar. Cool; cut into squares.
Cook spaghetti; rinse and drain. Put chopped tomatoes in bottom of pot and add spaghetti. Mix well and add salt. Place a layer into baking dish. Top with cheese slices and layer again with spaghetti and cheese. Pour milk over spaghetti and sprinkle with corn flake crumbs and dot with butter. Bake at 350° for 45 minutes, uncovered.
Mix first 4 ingredients. Pour over crackers. Stir until thoroughly mixed. Keep tightly covered.
Place butter in 1-quart casserole dish. Heat in microwave on Full power for 20 to 30 seconds or until melted. Stir in rice, apples, lemon juice, sugar, cinnamon and sour cream. Bake in microwave, covered, on Full power for 4 1/2 to 5 minutes or until apples are tender.
Unroll one tube of crescent dough; place in a lightly greased 13 x 9 x 2-inch baking dish. Press to seal perforations.
Prepare vegetables according to directions on package. Drain. In a pan, heat soup, cream cheese and Cheddar cheese until sauce is smooth and cheese is melted. Combine vegetables and sauce; add mushrooms and place in a 1 1/2-quart casserole. Place corn flakes and spices in plastic storage bag and crush with rolling pin. Sprinkle crushed flakes on top of casserole and drizzle with melted margarine. Bake at 400° for 15 minutes or until sauce bubbles. Makes 4 to 6 servings.
Any amount pinto beans and chorizo sausage desired; ratio is 1:4 sausage to beans.
Butter bread and cut in 1-inch cubes; place in a 9 x 13-inch dish with buttered sides up. Beat eggs with milk and seasoning. Pour over bread, then put ham on top and cheese as final layer. Cover with tinfoil and bake at 325° for 1 1/2 hours. Can be prepared 24 hours ahead of time and kept in refrigerator until time to be baked.
Salt and pepper turkey necks to taste. Cut onions over necks and cook in about 2 cups of water until tender, about 1 hour. Add ketchup and other vegetables, one at a time, until dissolved. Add more water if sauce is too thick.
Cook sausage; drain. Tear bread into little pieces and place in a 9 x 12-inch dish. Sprinkle cooked sausage over bread. Mix eggs, milk, cheese, salt and mustard. Pour over sausage. Refrigerate overnight. Bake at 350° for 30 to 40 minutes.
Put all ingredients in a pan and bring to a boil. Cover and simmer for one hour, stirring frequently. Add water if necessary.
Put the cornmeal and the flour in a bowl. Sprinkle a good bit of Creole seasoning on top of it. Put grease in the skillet and let the grease get hot. Dip the pickles in the bowl and fry them until they float on the top.
Dip chicken in tomato sauce. Coat with crushed corn flakes. Place in greased baking dish with about 1 inch between each chicken breast. Bake in 375° oven for 45 minutes to 1 hour. Check to see if chicken is done.
Cook bacon in 3-quart saucepan until crisp. Remove bacon to paper towels. Add onion and garlic to drippings. Cook and stir 3 minutes. Add beans, broth, water, Pace picante sauce, salt and oregano. Cover and simmer 20 minutes. When ready to serve, ladle into soup bowls. Top with sour cream and sprinkle with reserved bacon. Serve with additional Pace picante sauce. This is a hot spicy food. Bill recommends Rolaids as an after dinner mint.
Mix oil, Worcestershire sauce, garlic salt and A.1. sauce in a jar; shake well. Mix Crispix, pretzels and nuts in a baking pan. Pour oil mixture over cereal mixture. Bake for 2 hours at 250°, turning every 15 minutes.
Cook pudding according to directions on package in a 3-quart pot. When it reaches a boil, take off the stove and mix in the cake mix, using a large spoon. Pour into ungreased spring-form pan. Bake at 350° for 50 minutes. Cool and frost with vanilla frosting. Sprinkle chocolate chips over top.
Mix above ingredients in large bowl. Pour into 9 x 13-inch pan. Bake at 350° until batter curls away from sides of pan, approximately 45 minutes. Cover with tinfoil when removed from oven.
Mix all ingredients together. Cook until mixture reaches soft ball stage. Pour into greased pan and let cool. Then break into pieces.
Blend together oleo, sugar, egg and vanilla; add flour, salt and baking soda. Mix well; blend in chocolate chips and nuts. Pour into unbaked pie shell. Bake at 350° for 40 to 50 minutes or until lightly browned. Edges will be set and soft in the middle.
Wash and slice squash and onions. Cook squash until tender in just enough water to cover it. Drain well. Saute onions in small amount of butter. Combine squash and onions (including sauteed butter) and mash. Add salt and pepper. Add soup and half the bread crumbs and mix well. Butter 2-quart casserole dish and pour ingredients into dish. Top with remaining bread crumbs. Bake at 350° for 30 to 35 minutes.
Combine all ingredients in medium bowl, except crabmeat. Mix well. Gently stir in crabmeat. Chill 2 hours. Serve with chips.
In a medium bowl, combine mayonnaise, sour cream, honey, lime juice and lime peel. Cover. Chill.
Cream shortening and sugar. Add eggs and vanilla. Sift flour, baking powder and salt together. Add slowly to batter. Refrigerate until cold. Roll out on floured surface. Cut with cookie cutters. Place on cookie sheets. Bake until lightly browned at 350°.
Brown ground beef and drain. Add spaghetti sauce and tomatoes; simmer for a short while. Cook shells and drain. Layer in crock-pot as follows: sauce, shells, sauce, cheese, repeat until all used, ending with cheese. Cook until hot and cheese is melted.
Put sugar and cinnamon in plastic bag and shake. Take 3 large cans of Hungry Jack biscuits and cut into fourths. Take half of biscuits and shake in plastic bag mixture. Put these in tube pan. Melt butter, add brown sugar and boil for one minute. Add 1/2 cup pecans. Pour half over biscuits in pan. Shake remaining biscuits in bag of sugar, put in the tube pan and pour remaining syrup over all. Cook at 350° for 35 minutes.
Mix together and mold into a loaf pan. Bake at 325° for 1 hour.
Use 9 x 9-inch pan. Place in pan in this order: melted butter, graham crumbs, coconut, chocolate chips and pecans, then pour over everything the Eagle Brand milk. Bake 30 minutes at 350°. Cool and cut into squares. Do not mix. Ingredients are to be layered in pan.
Mix all ingredients together and chill. Great on salads or a vegetable dip or chip dip.
Sift dry ingredients into a large mixing bowl. Make a well in the flour and pour in vegetable oil. Add pumpkin and cold water. Blend well. Add eggs, one at a time, beating well after each addition. Pour batter into two well-greased and floured loaf pans. Bake at 350° for 1 hour.
Mix together all ingredients. Put in ovenproof buttered casserole dish. Bake at 400° for 15 minutes. Serve with crackers.
Cream margarine, sugar, egg and molasses. Stir in flour, baking soda, cinnamon, ginger and cloves. Mix well. Stir in raisins and nuts. Shape in long rolls on a lightly floured surface. Place on a greased cookie sheet. Press down lightly. Sprinkle with sugar (optional). Bake at 350° for 15 to 20 minutes, until golden brown. Cut diagonally into bars. Cool on rack. Makes about 2 dozen.
Layer 1/2 of all ingredients twice. Cover with plastic wrap. Microwave on High 15 minutes. Turn halfway through cooking. Let stand 5 minutes.
Combine first 5 ingredients and sift together. Set aside. Melt oleo and pour over cheese. Add cheese to dry ingredients and cut in until it resembles coarse meal. Sprinkle water into this mixture. Stir until all is moistened and shape into a ball. Roll into 1/8-inch thickness on floured surface. Cut into 3 to 3 1/2-inch strips. Place on ungreased cookie sheet. Bake at 325° for 10 to 15 minutes.
Mix all ingredients in a bowl. Pour into greased mini muffin pans, filling each cup 2/3 full. Bake at 350° 12 to 15 minutes.
Brown beef, onion and garlic salt. Pour off fat. Add next 4 ingredients. Cover and simmer for 10 minutes. Remove from heat. Stir in cheeses. Stir until cheese is melted. Serve warm on crackers or taco chips.
Put juices and water in the bottom of a coffee pot. Put spices in basket. Boil 10 minutes. Makes 8 to 10 cups.
Separate crusts and cut each into four squares. Place 1 apple half onto each square of pastry. Gather crust around apple to cover, pinching edges to seal. Place dumplings in a 13x9 inch baking dish. Combine remaining ingredients in a saucepan and heat to a boil. Pour over dumplings. Bake at 350° for 45 minutes, or until dimplings are golden brown. Serve warm with ice cream, if desired.
Cook sugar and corn syrup in a 3-quart saucepan over moderate heat until mixture boils. Remove from heat. Stir in peanut butter. Add Rice Krispies. Press into a buttered (greased) 9 x 13-inch pan. Let harden. Melt chocolate chips and butterscotch chips in a double boiler; stir to blend. Spread over top of cereal mixture. Chill until top is firm. Cut into squares.
Dissolve jello in boiling water. Add juices and cold water. Add ginger ale just before serving. Serves about 30 people.
Make a brine of the vinegar, water and salt. Boil. Put dill, 1 clove garlic, 1/2 tablespoon mustard seed and 1 pod hot pepper in the bottom of each jar. Add cucumbers. Pour hot brine over them. Seal. Place in a deep pot of boiling water. Leave in for 5 minutes. Remove immediately.
Cover bottom of greased 9 x 13-inch pan with dried beef. Wrap bacon around chicken. Mix soup and sour cream; pour over chicken. Bake, uncovered, at 350° for 1 1/2 hours.
Beat egg whites and add sugar until stiff. Mix crackers, pecans and baking powder. Add to egg whites. Fold together. Pour into round cake pan that has been greased. Bake at 300° for 30 minutes. Cool completely. Top with Cool Whip.
Melt margarine; cool. Add sugar, molasses and egg; beat well. Combine all dry ingredients and stir into egg mixture. Rip 2 pieces of waxed paper, approximately 2 feet each and stack sheets together. Pour batter on waxed paper, roll up lengthwise and refrigerate until very firm.
Flour meat and brown in a small amount of hot fat. Add water, salt and pepper. Cover and simmer 1 1/2 hours or until meat is almost tender. Stir frequently. Add carrots, parsnips, onions and potatoes. Cook about 20 minutes or until done. Add peas and parsley. Cook about 5 minutes and serve hot.
Mix all ingredients and pour into pie crust. Bake at 450° for 10 minutes; reduce heat to 350° and bake for 25 minutes or until firm in center.
Combine flour and powdered sugar. Add margarine, mixing well. Pat dough out in a 14-inch pizza pan. Bake at 350° for 10 minutes or until lightly browned. Combine cream cheese, condensed milk, lemon juice and vanilla. Mix well and spread on cooled crust. Chill thoroughly. Combine sugar and cornstarch in large saucepan; add water, mixing until smooth. Cook over medium heat until thickened (about 5 minutes), stirring constantly. Add strawberries; stir in food coloring. Cool completely. Spread strawberries and mixture over cream cheese layer and chill. Cut into wedges to serve. Yields 8 to 10 servings.
Preheat oven to 350°. Make thin hamburger patties. Layer bottom of pan. Layer carrots (quartered), potatoes (quartered), 1/2 can green beans, 1/2 can corn, 1/2 bell pepper, 1/2 onion, salt and pepper. Repeat again. Pour can of tomato juice. If you have any meat left over, make patties and cover top of vegetables. Cover pan. Cook approximately 2 1/2 hours.