HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Lightly grease bottom of 9x13x2 inch baking pan. Make cake according to directions on box of cake mix. Combine cream of coconut and thawed coconut. Mix well. As soon as cake comes from oven, make holes in cake using fork. Pour coconut mixture over top. Beat cream cheese until softened and smooth. Combine chocolate milk and chocolate pudding mix. Whisk until smooth. Add to cream cheese and beat until well blended. Spoon this mixture over top of coconut. Top with Cool Whip. If desired, sprinkle toasted pecans over top. Keep refrigerated.
In a bowl, combine all ingredients except meat and vegetables. Stir until well blended. Place cubed meat in a 9 x 13-inch cake pan. Pour marinade over and refrigerate overnight. Turn occasionally.
Slice larger potatoes into single layer until bottom of casserole dish is covered. Slice onion and layer over potatoes. Add chopped chicken and cheese, then add another layer of potatoes. Add cans of soup; spread evenly across the top. Bake 1 1/2 hours at 325°; cover with foil. When potatoes are tender, casserole is done.
In sauce pan add ground beef, water and salt. Cook until tender but not brown. Add remaining ingredients and simmer 5 to 10 minutes.
Mix sugar, honey, peanut butter and margarine in a saucepan; bring to a boil. Cook 1 minute. Add vanilla, cornflakes, oatmeal and coconut. Mix well. Drop by teaspoon onto waxed paper.
Preheat oven to 350°. Cream the sugar and butter. Add the milk and vanilla, then stir in the flour and salt. On an ungreased cookie sheet, arrange 4 pecan halves at right angles to one another. Divide the dough into 30 equal parts. Form each piece of dough around a piece of caramel, covering the candy completely. Press each one firmly on a cluster of pecan halves. Bake for 12 to 14 minutes or until firm. Cool completely on a rack.
Cream butter and sugar; stir in egg. Mix dry ingredients together. Blend in. Add vanilla and stir well. Spread in a greased 8 x 8 x 2-inch pan. Bake at 350° for 25 minutes (until they rise and sort of crack). Cut while warm.
Mix gelatin with 2 cups boiling water; add pineapple and 7-Up. Place in large baking dish. Place marshmallows over gelatin. Mix Dream Whip, cheese, milk and vanilla; whip together. Spread over marshmallows. Chill until firm.
Grease a 13 x 9-inch pan. Microwave margarine in a large microwave bowl on High for 45 seconds or until melted. Add marshmallows. Toss to coat with margarine. Microwave on High for 1 1/2 minutes or until smooth when stirred. Stir in peanut butter. Immediately add cereal. Mix lightly until well coated. Press mixture into prepared pan. Cool; cut into squares. Makes about 24.
Combine corn meal, milk, eggs and corn in a mixing bowl. Blend well and set aside. Brown ground beef and drain. Set aside. Pour 1/2 of corn meal batter into a greased 12 x 9 x 2-inch pan. Sprinkle with cheese and crumble beef over cheese. Sprinkle with onion and peppers. Pour remaining corn meal over top. Bake at 425° for 30 minutes. Serves 6.
Wash and soak beans overnight or from 4 to 6 hours. Pour off water and refill pot with water, allowing plenty of room to simmer. Add ham bone and ham and all other ingredients. Simmer 1 1/2 to 3 hours or until creamy (water may added if necessary). Large sausage, sliced in 1-inch lengths may be added the last hour. (Should be thick and creamy.) Serve over fluffy rice. This is a typical New Orleans lunch dish. Leftover beans may be frozen for future use.
Saute onion until tender. Stir in the meat, add garlic and cook until golden. Lay noodles over the squirrel and onion. Mix tomato sauce with 1 cup water, wine, mushrooms, salt and Worcestershire sauce. Pour this over the noodles and meat. Bring to a boil and simmer until the noodles are soft. Stir in the sour cream and bring to a boil for 3 minutes.
Melt margarine, peanut butter and chocolate chips. Pour over cereal in a large container. Add powdered sugar; mix well. Be careful when you mix. Don't use a spoon; it will make the cereal crumble. Works best if you have a large container with lid so you can shake it until coated.
Blend and beat together the zest, sugar, butter and egg. Add the flour, baking powder and lemon juice. Blend well. Divide the mixture into 2 portions. On foil, form each into a long cylinder. Wrap and chill for several hours. When ready to bake, roll the dough in sugar and slice 1/4-inch thick. Place on buttered baking sheets, leaving room between each cookie. Top with a pecan half and bake at 400° for 8 to 10 minutes. Makes 2 1/2 dozen.
Steam enough broccoli to cover a piece of bread; cook to desired tenderness (not mushy). Toast a slice of bread, then butter it, placing toast on cookie sheet or small pan. Place cooked broccoli on top of toast and salt it. Top with sliced or grated cheese, not more than 1/4 inch thick. Put in oven or toaster oven until cheese melts. Serve hot.
Grate the cheese. Mix all ingredients together by hand, adding Bisquick until good, but not too, dry consistency. Make 1-inch balls. Bake on ungreased cookie sheet (I line it with foil). Bake at 350° for 20 to 25 minutes. Makes about 65. Serve warm.
Brown ground beef in large pan. You may add some minced onions if you like. Drain and stir in salt, spaghetti sauce mix and tomato juice; mix well.
Mix cake mix with 1/2 evaporated milk and bake as box directs until firm, using two 8-inch rounds. Meanwhile, melt caramels with remaining milk. On first layer of cake, layer with melted caramels, nuts and chocolate chips. Top with second layer. Place the Hershey bars on top of cake and bake until melted. Cool completely before cutting.
Preheat oven to 350°. Spray an 8 x 4 x 3-inch loaf pan with nonstick cooking spray. Combine first 4 ingredients; set aside. In a large mixing bowl, whisk together applesauce, sugar, egg whites, bananas and vanilla. Add flour mixture all at once and stir gently to blend. Pour batter into prepared loaf pan and bake for 50 to 60 minutes. Cool bread completely before slicing.
Put foil-lined muffin papers in muffin tins. Place a cookie in each cup.
Mix turkey, eggs, onion soup mix, oatmeal and 2/3 of the ketchup. Put in greased pan. Poke 8 holes in the top. Cover with remaining ketchup. Bake 1 hour at 375°. Let set 10 minutes before slicing.
Slice cucumbers. Cover with water and 2 cups salt. Add 1 tray of ice cubes and soak overnight. Mix remaining ingredients the next day and bring liquid to boil. Slice small onions (amount to taste) and put into the mixture to boil. Add cucumber slices (drained) and boil 4 minutes. Pour into jars and refrigerate.
Warm water in pan. Add all other ingredients except flour. Measure flour into extra large bowl or pan. Add water mixture to flour all at once. Stir and mix with spoon until too stiff. Begin kneading and knead until dough is smooth and elastic, adding more flour if needed. Grease extra large bowl or pan and place dough in bowl or pan. Cover and let rise until double. Punch down and let rise again. Shape into loaves and place into pans. Makes 6 to 8 loaves. Let rise again in pan. Bake at 350° for 35 to 40 minutes. This bread is great.
Heat oil in saucepan over low heat. Gently saute garlic until golden brown. Add anchovies and stir. Cook pasta al dente; pour into large serving bowl. Toss with garlic and oil mixture. Add parsley and basil. Top with grated cheese. Serve immediately. Serves 4 to 6.
Wash potatoes; cut each potato in half lengthwise, then cut in wedges. Boil 5 minutes with salt. Drain and dry. Layer potatoes on lightly greased baking sheet. Sprinkle with oil, spices and herbs. Bake at 425° for 15 minutes. Sprinkle with cheeses. Bake for another 10 to 12 minutes or until potatoes are done.
Blend butter with grated cheese until smooth, add Worcestershire sauce. Sift together the dry ingredients and add to the mixture, add pecans, mix thoroughly. Shape into a roll about 1-1/2 inches in diameter and wrap in waxed paper. Chill, slice thin and bake in 350° oven until light brown.
Take Cattle Scales Road down to Route 827, then to Route 254. Turn left and head into Waynesboro. When you get to the stop light, stop (if red). Continue on 254 to King Avenue. Stop by the 7-11 for a Slurpee. Go down King Avenue to Broad Street and turn right. Turn right into Burger King and ask the lovely lady for a Whopper. Pay her. Go home.
Mix ingredients. Pour in pie crust. Bake 45 minutes at 350°. Cool. Beat egg whites very stiff. Put on pie and brown.
Beat egg whites until soft peaks form. Add sugar and beat until stiff peaks form. Beat in nuts, cracker crumbs and vanilla. Spoon into 9-inch Pyrex dish. Bake at 325° for 25 minutes. Cool. Stir nuts into Cool Whip. Spread over cool pie before serving. Put Cool Whip on top to serve.
Cream shortening and sugar; add eggs and blackberry jam, beating thoroughly. Sift flour; measure and resift with soda and spices. Add alternately with buttermilk, beating well each time. Stir in nuts to distribute evenly; pour into well greased tube pan. Bake in preheated 350° oven for about 55 minutes or until cake pulls away from sides of pan.
Clean ham and while still damp, rub ham in honey. Place in crock-pot. Pour Pepsi over ham. Cook on high for 15 minutes, then reduce heat and cook until done. (Could simmer for up to 8 hours.)
Season chicken with salt, pepper, garlic and rosemary. Let stand for approximately 1 hour. Grill on charcoal until brown. Cut vegetables into bite-size. Chill. Mix olive oil, wine vinegar, soy sauce, lemon juice, salt and pepper. Pour over chicken and vegetables. Serve cool.
Mix cream cheese and Cheddar cheese; add other ingredients and mix well. Shape in a ball. Roll in chopped pecans and chill.
Roll out crescent rolls onto 1 large (or 2 small) cookie sheets. Seal off perforations. Bake at 375° for 8 to 10 minutes (lightly brown). Cool for 10 minutes.
Brown hamburger, pepper and onion. Saute a little; add tomato sauce and simmer. Mix soft cream cheese, cottage cheese and sour cream together. Layer 1/2 noodles first, then cheese mixture, 1/2 noodles, then hamburger mixture on top. Bake at 350° for 30 to 40 minutes.
In a saucepan, heat the sugar, 1/3 cup milk, egg, salt and chocolate chips until the chips are melted. Remove from the heat and add the other 1/3 cup milk and the vanilla. Pour into molds and freeze.
In a large bowl, combine 1 1/2 cups flour and yeast. Heat milk, Crisco, sugar and salt until warm. Stir to melt Crisco. Add to dry ingredients; add egg and beat until smooth. Add rest of flour and mix with hand. Place in a greased bowl; let rise for 1 1/2 hours and then knead and roll out. Let rise 30 to 45 minutes.
Cook noodles; melt Crisco. Add onions and pepper. Cook until tender. Stir in soup, milk, salt and pepper. Bring to a boil. Add cooked noodles and tuna; stir in grated cheese. Place in a 1 1/2 or 2-quart casserole and bake for 25 to 30 minutes at 350°.
Dissolve sugar in water in saucepan over medium heat; add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugar coated and no syrup remains (about 30 minutes). Pour out onto ungreased cookie sheet; separate peanuts with fork. Bake at 300° for 30 minutes. Stir at 10 minute intervals. Makes 1 pound.
Preheat oven to 400°. Mix sour cream, sugar, flour, egg, almond extract and salt into a bowl. Mix in blueberries. Spoon into crust. Bake until filling is set, approximately 25 minutes.
Cook in large pot for 30 to 45 minutes, then serve. This contains only 4 calories per serving.
Cook and stir onion and red pepper in 2 tablespoons of the margarine in large skillet over medium-high heat until tender. Reduce heat to low. Stir in corn and Velveeta cheese. Cook 5 to 7 minutes or until Velveeta is melted and mixture is thoroughly heated, stirring occasionally. Melt remaining 2 tablespoons margarine in separate pan. Stir in tortilla chips and seasoning. Cook over medium heat 3 minutes. Stir in cilantro.
Cream butter until soft. Add sugar and blend well. Add eggs and mix. Add milk, syrup, flour, soda and spices; mix until well blended. Pour into 9 x 13 x 2-inch greased pan which has been lined with greased waxed paper.
Spray bottom of glass 9 x 13-inch pan with Pam. Brown meat; drain. Add tomato sauce, taco seasoning and chilies. Simmer, uncovered, for 10 minutes. Heat beans. Layer tortillas on bottom of pan. Cover with refried beans, meat sauce and cheese. Bake in a 350° oven for 40 minutes.
Heat oven to 350°. In medium bowl, combine apple, pecans, sugar, flour, cinnamon and nutmeg; stir until apple is well coated. Separate dough into 8 triangles. Spoon about 1 tablespoon apple mixture onto center of each triangle. Fold 3 points of dough over filling, overlapping, like an envelope; press gently. Place 1 inch apart on ungreased cookie sheet. Bake at 350° for 18 to 23 minutes or until golden brown. Remove from cookie sheet.
Mix creamed butter and shortening until smooth. Add sugar, vanilla, lemon extract and lemon juice. Beat until fluffy. Add eggs, one at a time, beating after each egg. Sift together flour and baking powder; add to creamed mixture alternating with milk.
Place lettuce leaves on plate with half a pear, round side up, in center. Use pecans for ears, raisins for eyes and cherry for nose. If cream cheese or cottage cheese is favorite, fill in the pear cavity for another surprise.
Melt chocolate pieces and peanut butter over low heat, stirring until smooth. Pour in marshmallows, then pour into 9-inch square pan. Chill.
Let bread dough thaw, cut in half giving you two. Spray 2 large soup bowls with nonstick spray on bottom side and form dough over bowl. Bake at 350° for 15 to 20 minutes or until golden brown. Set aside to cool.
Preheat oven to 350°. Thaw broccoli. Mix all ingredients together. Bake approximately 1 hour in large baking dish.
Mix beef, rice, milk, onion and seasonings. Form into 4 balls. Fry in melted shortening, turning so as to brown lightly, but not get crusty. Add sauces and water. Mix well. Cover; simmer 45 minutes over low heat. Add a small amount of water, if liquid cooks down too much. Makes 2 servings.
Pour Worcestershire sauce on bottom of Pyrex dish. Add boneless chicken breast. Pour dressing over chicken and place pineapple on top. Spread green pepper on top. Bake at 350° for 45 minutes to 1 hour. Serve with rice. Serves 2.
Mix all ingredients together well. Pour into ice cream freezer. Add regular sweet milk if needed to finish filling freezer.
Cream butter; gradually add sugar, at medium speed of an electric mixer, until light and fluffy. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture alternating with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into oa greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes or until wooden pick comes out clean. Cool 10 to 15 minutes. Remove from pan.
Place lamb and parsley in a medium size bowl. Put egg, broth, bread, onion, salt and pepper into blender. Cover and blend about 1 minute. Add to meat and mix well. Form meat into balls, using a scant 1/4 cup meat for each. Make small fold at 1 end of a bacon slice and thread on skewer. Push skewer through meatball. Fold bacon around it and push skewer through bacon just far enough; add next meatball and repeat.
Mix all ingredients in order given. This recipe was given to me by Marie Helmke when she had the Galley Restaurant in Port Isabel. This is the best honey-mustard dressing I've ever tried!
Beat egg whites until stiff, but not dry. Gradually add sugar. Add flavorings and fold	in coconut and corn flakes. Drop by teaspoon	onto a well greased cookie sheet. Bake at 300° for 20 minutes. Remove from cookie sheet as soon as taken from oven. Yield: 2 1/2 dozen.
Place the sugar and water in a pan and heat on low or medium until the sugar dissolves. Remove from the heat and allow to cool.
Reserve 1/4 cup tomato sauce. In large bowl combine turkey, bread crumbs, Egg Beaters, onion, garlic, oregano and remaining tomato sauce. Shape into 9 x 4-inch loaf. Bake at 375° or a lesser heat (I bake at 350°) for 45 minutes or until done. Spread reserved tomato sauce over loaf. Bake 20 to 30 minutes more.
Cook carrots until tender and cool. Place onion rings and bell pepper on top. Mix remaining ingredients and pour over mixture and let stand overnight. Great for reunions!!!!!!!
Heat corn oil, sugar or Sweet 'N Low, vinegar, salt and pepper and cool. Mix green beans, lima beans, whole corn, onion, bell pepper and tomatoes together. Mix all together and chill 24 to 48 hours.
Mix first 5 ingredients and sprinkle with salt. Cover with cold water and let stand 3 to 4 hours. Drain well. Mix sugar, vinegar, celery seed and mustard seed and bring to a boil (rolling). Pour over drained cucumber mixture and simmer 10 to 15 minutes. Pour into hot jars and seal. Really good with dried beans.
Combine meat, eggs, flour, catsup, salt and pepper. Saute onion in butter. Form meat into round cakes (4 to 6). Put onions on half of cake and top it with another cake (sandwich-style). Wrap with bacon strips and fasten with toothpicks. Broil or outdoor grill for 25 minutes. Can make to size burgers you like; time of cooking can change. Can also add mushrooms in middle of burgers.
Use three 8-inch wax paper lined layer pans. Preheat oven to 350°. Combine butter or margarine and shortening and beat well. Add sugar and beat until fluffy. Add egg yolks, one at a time. Sift flour and soda together and add alternately with buttermilk, beginning and ending with the dry ingredients. Add vanilla, coconut and pecans. Fold in carefully the beaten egg white. Bake at 350° for 30 minutes or until cake tests done.
Substitution for Buttermilk: Mix one cup milk and 1 tablespoon of vinegar; let stand for about 20 minutes.
Preheat oven to 350°. In glass baking dish, add enough water to cover bottom. Salt and pepper chicken pieces and rub margarine on chicken and place in dish. Cover dish with lid or foil and bake about 30 minutes. Remove from heat and add soup. Cover, return back to oven and bake 30 minutes longer. Take out of oven. Serve with rice and vegetables.
Dissolve yeast in 1/4 cup tepid water in a large mixing bowl; let stand about 10 minutes. Scald milk; add shortening, butter, sugar and	salt. Stir. Add 1 cup room temperature water and check for temperature between 110° and 140°. Pour this mixture into bowl with yeast and stir. Add 3 cups bread flour and beat thoroughly. Add 3 cups oat flour a little at a time and blend; add oat flour until dough consistency is reached and knead 5 to 10 minutes.
In mixing bowl, combine strawberry ice cream, cold milk and mashed banana. Beat until smooth. Pour into glasses. Serves 2 or 3.
Combine mustard, honey and garlic powder in a small bowl. Rub this mixture on pork chops. Place chops on a hot grill; lower the hood on the grill and grill 3 to 4 minutes on each side. Garnish with the salsa before serving (the pork chops may also be cooked in the oven until tender).
Beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients. Add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-inch baking pans. Bake at 350° for about 35 minutes. Cool 5 minutes before removing from pans. Cool thoroughly.
Place celery, carrots and onion in a large saucepan containing 2 quarts hot water. Cook until half tender. Add corn, green pepper, pickling spices, red and white pepper, Worcestershire sauce and salt. Cook 1 hour.
Cream butter and sugar. Add well beaten eggs. Add dry ingredients. Fold in mincemeat and nuts. Drop by teaspoons on ungreased cookie sheet. Bake in 350° oven for 12 to 15 minutes or until golden brown.
Soak cucumbers in salt water with ice cubes for 2 hours and drain. Bring remaining ingredients to boil for a brine and add pickles. Boil just to heat through. Put in jars and seal. Makes 10 pints.
Boil 4 quarts of water and bay leaves. Add brisket and simmer 3 hours, partly covered. Add rest and simmer 20 minutes or until tender.
Stir sugar, cocoa, salt, milk and vanilla together in 1 1/2-quart casserole until partially blended (mixture is too stiff to thoroughly blend in all of dry ingredients). Put butter over top in center of dish. Place in microwave oven and cook about 2 minutes or until feels warm on bottom of dish. Stir vigorously until smooth. If all butter had not melted in cooking, it will as mixture is stirred. Blend in nuts; pour into buttered 10 x 6 x 2-inch dish or pan. Chill 1 hour in refrigerator. Cut into squares. Makes about 34 squares.
You may use fresh or frozen corn, or half and half canned or frozen. Beat eggs well; add all of the rest of the ingredients. Pour in casserole and bake at 300° for 45 minutes.
Blend all ingredients together and shape into a roll. You may want to garnish with lemon slices or parsley.
Wash and cut potatoes in half lengthwise. Brush each with olive oil. Sprinkle with your favorite seasonings and herbs. Bake at 375° for 1/2 hour or until done.
Saute onion in cooking oil until tender, then drain oil. Mix all ingredients together in a small bowl. Form into 4 hamburger patties. Grill hamburgers until done, about 5 minutes on each side, depending on grill temperature.
Place the flour into the Fix-N-Mix Tupperware bowl and make a well. Cool the scalded milk with the cold water. Add sugar, salt, eggs and yeast to the milk and water mixture. Pour liquid into the well. Put on the lid and wait until the lid pops off, about 1 hour. Melt the oleo and mix all together. Add more flour, if necessary, and knead to proper consistency, not too stiff. Put lid back on and wait until the lid pops off again. Make into bread or rolls. Let rise 20 minutes and bake at 350° until golden brown.
Cook chicken, remove from bones and cut in bite-size pieces. Put in 9 x 11-inch buttered casserole. Mix soup and sour cream; pour over chicken. Crush crackers very fine. Sprinkle over mixture. Pour over the melted margarine and bake in 350° oven for 35 to 40 minutes. This reheats very well.
Mix together and add pecans last. Put in unbaked pie shell as you would a custard pie. Bake for 45 minutes at 350°.
Mix together cabbage, onions, bell peppers and pimento. Bring remaining ingredients to a boil in saucepan. Pour over cabbage mixture. Refrigerate overnight. Keeps well.
Place chiles and grated cheese in baking dish. Combine eggs and sour cream. Pour over chiles and cheese. Bake at 350° for 20 minutes or until set in the middle. Serves 6 to 8.
Spray pan with cooking spray. Place breasts in pan 1-inch apart. Top each chicken breast with one slice of cheese (2 slices are better).
Combine Pet milk and confectioners sugar. Cook until a rolling boil, then continue to cook for 3 minutes, stirring all the time. Take from fire and add chocolate chips and Marshmallow Creme and stir. Pour into buttered dish or drop by spoonfuls on wax paper.
Mix all ingredients together on high speed with mixer. Pour into 10-inch greased pie pan. Bake at 350° for 35 to 40 minutes.
Beat sugar, eggs and oil until fluffy. Sift flour, salt and baking soda and add to egg mixture alternating with fruit cocktail. Grease pan with butter. Pour in cake mixture and bake 35 to 40 minutes at 350°.
In a saucepan, combine the first 7 ingredients; whisk over medium heat until smooth. Combine flour and cold water until smooth; add to cranberry mixture. Bring to a boil; cook and stir for 2 minutes. Transfer to a bowl. Stir in food coloring, if desired. Cover and chill overnight. Serve with pretzels. Yield: 2 cups.
Brown ground beef; drain fat. Add spaghetti sauce to beef and mix well. Warm tortillas in microwave 10 seconds until soft and pliable. Place 2 to 3 tablespoons sauce mixture in the middle of each tortilla; sprinkle with cheese. Wrap tortilla into an envelope (bottom, top, then sides together) and fasten with a toothpick. Either fry in oil, turning after browned, and drain; or bake on ungreased cookie sheet for 15 minutes at 400° until crisp.
Make stiff dough with the flour. Roll out very thin; cut with cutters. Bake at 350°. Do not overcook. Do not let brown.
Melt margarine; blend in sugar and eggs. Add flour to mixture and cream well. Add vanilla and nuts. Spread in a greased pan. Bake at 350° for 20 to 25 minutes.