HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix pineapple and 1 package frozen coconut in batter. Mix together cream of coconut and milk. Bake cake as directed in 9 x 13-inch pan. After cake is baked, poke holes in cake with the end of a wooden spoon, while still hot, and pour the mixture of cream of coconut and condensed milk over cake. Cool in refrigerator. Spread Cool Whip over top and cover with 1 package frozen coconut.
Preheat oven to 350°. In mixing bowl, mix corn, brown sugar and sugar. Beat in eggs, one at a time. Add oil and beat until well mixed. Stir in raisins and nuts. Sift together dry ingredients; add to liquids all at one time and stir until well blended. Pour into greased 9 x 13-inch pan. Bake 35 to 40 minutes (until tests done). (Cake may also be baked in 2 layer pans.) Frost with caramel or cream cheese frosting.
Saute sausage. Tear bread into pieces and spray Pam in bottom of pan. Put bread pieces in pan. Cover bread with sausage and cheese. Beat eggs with rest of ingredients and pour over bread layer. Cover and refrigerate overnight. Put in cold oven. Bake at 350° for 40 to 45 minutes.
Combine 5 tablespoons sugar, flour and salt in double boiler. Add milk and egg yolks; stir until smooth. Add 1 cup of the coconut. Cook over boiling water 5 minutes or until thickened, stirring constantly. Cover. Cook 10 minutes longer. Remove from heat. Add vanilla and butter.
Combine sugar, margarine and milk in a 2 1/2-quart saucepan. Bring to a full boil, stirring occasionally. Continue to boil 5 minutes over medium heat, stirring constantly. Remove from heat; stir in chocolate pieces until melted. Add Marshmallow Creme, nuts and vanilla. Stir until blended. Pour into greased 13 x 9-inch pan. Cool and cut into squares.
Blend shortening and brown and granulated sugars in a large bowl. Beat in vanilla and eggs. Sift remaining dry ingredients together; add to sugar-egg mixture. Blend well. Stir in 1/2 cup of M&M's. Drop from teaspoon onto ungreased cookie sheet. Decorate tops with the remaining candies. Bake at 375° for 10 minutes or until golden brown.
Heat oil in large saucepan; cook meat, onion and garlic. Drain. Stir in remaining ingredients. Bring to the boil. Reduce heat to low and simmer partly covered for 35 minutes to an hour. Makes 4 to 6 servings.
Mix both packages jello in 1 1/2 cups hot water. Set aside. Mix all other ingredients. Add to jello mix. Chill 4 to 6 hours and serve.
Mix 1/3 can cream of mushroom soup, burger, crumbs, onion, peppers, egg and mushrooms. Shape 6 to 8 solid patties. Heat in hot oil. Turn until brown. Heat remainder of soup and spoon onto plate placing steak patties on top. Great entree.
Mix all ingredients thoroughly. Put into loaf pan; cover with 2 strips bacon. Pour tomato sauce over all. Bake 1 hour at 350°.
Brown meat and onion. Add corn, soups, sour cream, pimiento and seasonings. Mix well. Stir in noodles. Pour into a 2-quart casserole. Brown butter and bread crumbs. Sprinkle on top and bake 30 minutes at 350°. Serves 8 to 10.
Cut elephant into bite size pieces; this should take about 2 months. Add enough gravy to cover. Cook over kerosene fire about 4 weeks at 465°. This will serve 3,800. If more diners are expected, then add 2 rabbits, but only if necessary because most people don't like "hare" in their stew.
Mix all ingredients together. Pour into greased 1 1/2-quart casserole. Bake at 350° until top is golden brown (50 to 60 minutes).
Steam broccoli. Place in bottom of casserole. Steam chicken breasts until white. Place on top of broccoli. Mix the soup, mayo, sour cream and lemon juice and pour over. Toss stuffing mix in melted butter. Sprinkle on top. Bake at 350° for 30 minutes or until brown.
Cook sugar, corn syrup, water and salt on medium-high. Stir until it starts to boil. After it starts boiling, don't stir. Beat egg whites to a stiff peak. To test boiling mixture (hard ball stage), dip spoon into it. When the last drops off, it will string down like flying hair. (No joke.) Mix and slowly add to egg whites; mix on high. Add vanilla. Mix (high) for 5 minutes or until it gets hard. Add nuts. Spoon on wax paper.
Mix well with hands. Form into 1-inch balls and place on cookie sheet. Bake at 350° for 20 to 25 minutes (until brown).
Brown hamburger; add onions and cook a few minutes. Add 1/2 cup flour to soak up fat. Add remaining ingredients, except macaroni and simmer 1/2 hour. Cook macaroni separately and add just before serving. Small amount of red wine may also be added for flavor.
Combine the vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimientos and 1/2 can of onion rings. Pour into a 1-quart casserole dish. Bake 30 minutes at 350°. Top with remaining cheese.
Mix in saucepan. Pour over either meatballs or chicken. Serve heated. Sauce may be doubled or tripled depending on serving size.
Boil potatoes; peel and slice. Layer potatoes, thin sliced onion, salt and pepper, half of soup and half of cheese in baking dish. Repeat the layers. Bake, covered, at 325° for 1 hour.
Mix 1/2 cup chips and flour. Beat cream cheese and then milk, eggs and vanilla. Then add chips and flour. Add 1/2 cup chips on top and bake 1 hour or until center is set at 350°.
Remove any fat from chicken. Combine with remaining ingredients; simmer over low heat until well blended. Place chicken pieces on a piece of foil and pour sauce over chicken. Fold foil and seal well. Bake at 450° for 15 minutes. Reduce heat to 350° and cook for an hour longer. Serves 4.
Cream butter and sugar. Add eggs, one at a time, beating after each addition. Add 3/4 cup flour and soda, a little at a time. Combine milk and orange juice and add to flour mixture. Add nuts and fruits which have been coated with the remaining 3/4 cup flour. Drop by teaspoonfuls onto greased baking sheet. Bake at 350° for 12 to 15 minutes.
Brown ground meat. Drain. Add chopped bell pepper, onion, tomato sauce, Worcestershire sauce and parsley. Season with salt, red and black pepper and garlic powder. Stir well. Bring to a boil and simmer for 30 minutes. Boil noodles and add noodles and cream of mushroom soup to mixture. Pour into greased 9 x 13-inch dish. Top with shredded Cheddar and Mozzarella cheeses. Bake at 350° for 30 minutes.
Season ribs. Preheat browning dish 4 minutes on high and brown ribs, meaty side down. Wipe browning dish and preheat again to complete browning of all the meat. Place meat back in dish, meaty side up on a microsafe rack. Cover with lid or wax paper. Microwave on Medium for 25 minutes. Turn dish halfway through cooking time. Serves 4.
Cook rice until tender. Saute onion and celery in butter. Stir rice and well drained broccoli; then add soup and Cheez Whiz. Season with pepper. Spoon into greased baking dish and bake at 350° for 20 to 30 minutes, or until thoroughly heated.
Beat first three ingredients well. Press firmly into greased pan. Bake at 325° for 20 minutes. Do not brown.
Crush Doritos in a 9 x 13-inch baking pan. Brown ground beef and onion. Combine soups and Ro-Tel. Bring to a boil. Add meat and onion. Pour over Doritos. Sprinkle cheese on top and bake in oven until cheese melts.
Mix all ingredients in a 2-quart microwave bowl. Cook 4 minutes on High. Stir and cook 4 minutes longer. Cool at room temperature and then refrigerate. Will keep in glass jar for weeks.
Cook onion in butter until tender. In a 1 1/2-quart casserole dish, mix onion, chunk chicken, chicken broth, shredded cheese and rice. Cover; bake at 375° for 1 hour.
Combine first three ingredients; add remaining ingredients. Strain and serve hot. Yield: 5 quarts.
Bring margarine, water, oil and cocoa to a boil, then pour over sugar, flour and salt. Next, add buttermilk, eggs, soda and vanilla. Mix thoroughly and pour into a greased and floured 11 x 16-inch pan; bake for 25 minutes in a 375° oven. Ice immediately from oven.
Cut apples with a potato slicer. Fill pie pan. Mix cinnamon and sugar; sprinkle over apples. Melt oleo; add sugar, flour and egg; pour and spread over apples. Top with chopped nuts. Bake at 350° for 35 to 40 minutes. Yields 6 to 8 servings.
Combine first 3 ingredients in container of an electric blender. Blend until smooth. Stir in club soda. Serve immediately. Yields 7 cups.
Preheat oven to 350°. Line bottom and sides of an 8-inch square pan with waxed paper or use Teflon pan. Mix blueberries, apples, lemon juice, raisins and 1/4 cup of apple juice in a bowl. Spread the blueberry/apple mixture in bottom of pan.
Cook lasagne and drain. Cook beef and drain off grease. Add to beef the onion, garlic, oil, tomato paste, water, oregano, basil and pepper. While heating, combine last 7 items together into a cheese mixture in a large bowl.
Cream butter and sugar. Beat eggs and add to sugar mixture. Add vanilla, lemon juice and bananas. Add dry ingredients with sour cream. Pour in 3 coffee cans and bake at 350° for 35 to 40 minutes.
Mix all ingredients in a screw-top, quart size jar; store in refrigerator. Glaze meat of your choice and cook as usual.
Wash and dry chicken parts. Place crumbs in large bowl. Add cheese and parsley and combine well. Melt butter. Add garlic after melting and simmer a few minutes to absorb flavor. Remove from heat. Add Worcestershire sauce, mustard and white pepper. Mix well. When cool enough to handle, dip chicken pieces in butter mixture, then roll in bread crumb mixture. Place in single layer on cookie sheet. Pour any remaining butter mixture over chicken. Bake in 350° oven for 25 to 30 minutes. Do not overbake.
Mix together peanut butter and butter in small bowl. In larger bowl, mix together the remaining ingredients. Stir in peanut butter mixture. Mix well. Shape into balls and freeze for half an hour. Dip into melted chocolate and freeze until chocolate is hardened. Insert a toothpick and enjoy.
Mix all ingredients well, pour into unbaked pie shell. Bake in 325° oven for one hour.
Cook broccoli or peas and shrimp (do not overcook). Chill. Wash spinach and mushrooms. Rub garlic or garlic powder on bowl. Slice tomato; cut cheese into small chunks. Toss all vegetables and shrimp together; put cheese and olives on top. Use dressing and seasonings of choice.
Wash and clean mushrooms and pat dry. Save stems for later use. Thoroughly wash spinach; drain and finely chop. Melt butter in skillet and cook mushrooms, cap-side down, until lightly browned. Remove mushrooms and drain any liquid from inside caps. Set aside. Cook onions and mushroom stems in same skillet until tender and water evaporates. Mix in garlic powder and Parmesan. Add spinach and salt and pepper and cook for 5 minutes, until spinach is completely wilted. Add breadcrumbs and parsley. Combine well. Let cool for a few minutes then stir in the Mozzarella. Stuff filling into mushrooms and bake in hot 400°F. oven for 8-10 minutes, or until tops just start turning golden.
Slowly melt butter; mix in cheese, mayonnaise and seasoning. Fold in crabmeat. Spoon on muffin. Freeze. Bake for 30 minutes in 350° oven.
In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon and vanilla. Pour into prepared pastry shell. Chill 3 hours or until set. Top with cherry pie filling before serving. Refrigerate leftovers.
Heat oil in pressure cooker over medium high heat. Sear chicken pieces a few at a time to seal in juices. Remove from cooker. Pour off excess oil and return chicken to pot. Stir slightly to blend cream soup and broth and add it to pot, together with onion, celery, mushrooms and sprinkle salt and paprika over it. Cover and pressure cook it for 8 minutes after weight starts rocking gently. Quick, cool it under cold water. Remove lid when pressure button has dropped. Remove chicken to separate dish. Blend 2 Tbsp. flour with 1/4 c. water, and slowly stir flour mixture into liquid still in pot over medium heat to make gravy. Serve gravy over chicken.
Pour milk into medium bowl. Add pudding mix, 2 tablespoons of the rum and nutmeg. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes or until slightly thickened. Fold in 1/2 the whipped topping.
Cut tomatoes into bite size pieces. Put into casserole dish with okra. Dice onion and stir into vegetables with salt and pepper. Lay bacon on top. Cook 1 hour in 350° oven. Serves 6.
Sift dry ingredients together in a bowl. Stir in peanuts. Make a well in center and set aside. Mix egg and milk until well blended; gradually blend into peanut butter. Add liquid mixture to dry ingredients all at one time and stir only until dry ingredients are moistened.
Mix all ingredients together, except 1/2 of cheese. Spread in 9 x 13-inch pan. Top with remaining cheese. Cover with foil for 1 hour. Remove foil; bake 15 minutes longer at 325°.
Mix the first 3 ingredients and press into a greased 9 x 13-inch pan.
Melt the first 3 ingredients in top of double boiler. Add the peanuts. Drop on cookie sheet.
Preheat oven to 350°. In a large bowl, whisk eggs, sugar, oil, rind, anise seeds, vanilla, lemon extract, salt and baking powder. Fold in flour; stir until smooth.
Slowly brown sausage and onion just until sausage is done. Break up sausage into small bits as it cooks. Drain off any excess grease and then let mixture cool. Roll out thawed bread dough on lightly floured board until about 1/4-inch thick.
Cut meat into thin strips diagonally. Brown meat in butter or shortening. Add water, soup mix and undrained mushrooms. Simmer this until meat is tender. Add sour cream, blended with flour. Cook and stir until gravy thickens. Serve over noodles.
Mix white and brown sugars with cinnamon in a large bowl. Melt margarine. Quarter each biscuit and coat with sugar mixture. Place evenly in Bundt pan. Spread remaining sugar mixture evenly over biscuits and then pour margarine evenly over the biscuits. Preheat oven to 400°. Place on middle rack and bake 12 to 14 minutes. Take out of oven and invert onto a large plate while hot.
Tear lettuce into small pieces and place in large bowl. Cut onions and place over lettuce. Top onions with celery. Next, add frozen peas. Sprinkle bacon over peas. Sprinkle cheese over bacon layer. Combine mayonnaise and sugar. Carefully spread over cheese. Cover and refrigerate 24 hours.
Mix all ingredients in double boiler for 3 minutes. Bring to a boil or to soft ball stage. Add oatmeal, coconut and nuts; mix together. Work fast as it hardens fast. Drop by teaspoonfuls onto wax paper.
Beat well sugar and oil. Add eggs. Sift together flour, soda, cinnamon, nutmeg, allspice and salt. Add alternately with buttermilk and vanilla.
Heat soup and cream cheese until smooth; cool. Dissolve lemon gelatin in 1/4 cup water; let stand 10 minutes. Mix with soup and cream cheese. Add celery and onion. Gently stir in mayonnaise and shrimp (drained). Place in a 2 quart mold; chill. Serve with crackers.
Unroll crescent rolls and pat onto cookie sheet (15 1/2 x 10 1/2 x 1-inch). Bake according to package directions. Cool. Meanwhile, blend cream cheese, mayonnaise, dill weed and salad dressing mix in small bowl. Spread evenly over baked crust. Sprinkle with toppings, then cheese. Cut into 32 squares.
Mix crushed vanilla wafers and 1 stick butter. Press in bottom of baking dish. Mix cream cheese and 1 stick butter until creamy. Add 10xx sugar. Mix well and pour over crumb mixture. Drain pineapple and put on cream cheese mixture. Slice bananas on top of this and put Cool Whip on top of this layer Place some pecans and maraschino cherries on top of whipped cream. Drizzle some chocolate syrup over all.
Put all the ingredients in a blender or food processor to prepare dip. This dip is perfect with veggies.
Boil the first five ingredients together until brittle when tried in cold water. Remove from heat. Add butter and vanilla; add to corn.
Cut scallops, shrimp and lobster into bite-sized pieces. Melt butter in a skillet and saute minced garlic. Add seafood. Blend in flour and milk; bring to boil, stirring constantly. Add the sherry. The sauce should be thick. Add mushrooms.
Mix and spread into a large oblong pan. Bake at 325° for 20 minutes.
In a large skillet saute onion and garlic in olive oil. Add clams, lemon, tomatoes and seasonings. Simmer for 25 minutes. Add wine	and cook uncovered until slightly thickened. This may be done ahead of time. Cool linguine according to package directions. Serve sauce	over linguine.	Add Parmesan cheese.
Brown hamburger with onion. Add remaining ingredients and mix well. Bring to boil over high heat. Reduce heat to low and cook for 15 to 30 minutes.
Put chicken in a greased casserole dish. Pour broth and soup over chicken. In separate dish, add can of vegetables and peas, melted oleo, flour, milk and mayonnaise. Mix well. Pour over chicken. Bake at 425° for 35 minutes. Makes 8 servings.
Place 1 cup Milnot in double boiler; add marshmallows and heat until melted. Remove from heat. Dissolve lemon jello in cold water; add to hot mixture. Mix pineapple, cream cheese, salad dressing, milk and nuts. Combine with mixture in double boiler; pour into 8 x 12-inch glass baking dish. Place in refrigerate until set. For top layer, make one package raspberry jello. Cool and pour over first layer.
Beat first 4 ingredients together. Add baking powder and flour, beat until thick like cookie dough. Drop by spoonfuls into boiling water or soup. Will rise when done.
Combine all ingredients except wonton wraps, oil and water. Cook on med to low heat until vegetables are tender. Refrigerate mix to cool. Put 1 tsp. mix onto each individual wonton wrap. Dab corners of wrap with water. Fold over and seal by pinching edges of wrap. Heat oil to medium high. Fry wontons until lightly brown on each side.
To the browned hamburg, add onion and celery. Saute until almost tender. Drain fat, if any. Add remaining ingredients; heat until bubbling. Put the sauce through a meat grinder or food processor to reduce to a fine-textured sauce. Serve over hot dogs or wieners in rolls.
Mix all ingredients with 1/2 cup buttermilk. Pour batter into large greased skillet. Bake in preheated 425° oven for 30 minutes or until golden brown.
Cook onion and green peppers in oleo until tender. Combine in bowl with chicken and green chiles, which have been rinsed, seeded and chopped.
In a covered pot, simmer crab meat in boiling water for 20 minutes, which has been seasoned with celery seed, salt and pepper. Then add parsley, light cream, milk and butter. Makes about 5 servings.
Mix well, drop by teaspoon onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. When cookies are done, put half a marshmallow on top of warm cookies.
Mix all. Beat at medium speed 3 minutes. Do not overbeat. Bake at 350° in three round pans for 20 to 25 minutes.
Cook rice; lightly pan fry slice of ham. Place ham on oven-proof platter or pan; pile rice on top of ham; spread grated yellow cheese on top of rice; place in hot broiler 5 minutes or until cheese melts. Each slice serves 2 to 3.
Dredge cutlets in flour. Heat oil over medium-high heat. Saute in oil until cooked on both sides; be careful not to overcook. Remove from pan; keep warm. Turn up heat, stirring drippings in pan to brown. Add butter to melt, then wine. Turn heat to low. Return cutlets briefly to pan, turning once.
Combine salad ingredients. Just before serving, toss with desired amount of salad dressing.
Brown beef with onion, drain grease. Place in casserole dish with beans, noodles, salt, garlic and soup. Mix well and top with cheese. Bake at 350° for 20 minutes.
Put ingredients in bowl and beat with electric mixer. Pour into greased and floured 13 x 9 x 2-inch pan and bake at 350° until done, about 30 to 40 minutes.
Boil noodles with bell pepper, onions and tomato sauce until noodles, pepper and onions are tender. Add mushrooms, seasonings and chicken. Simmer 10 to 20 minutes.
In large saucepan, blend Russian dressing, cornstarch and mustard; add vegetables. Bring to a boil, then simmer. Stir frequently until mixture is slightly thickened, about 5 minutes. Spoon into covered container, securing lid tightly. Chill. Store in refrigerator for up to 1 week. Makes about 2 1/2 cups relish. Serve, if desired, on hamburgers and frankfurters.
Beat eggs. Add milk, sugar and salt. Add flour. Beat until smooth. Add sliced apples. Add 1/4 cup oil in frypan. Make as you would pancakes. Add oil as needed. Dust with powdered sugar.
Mix dry ingredients and add liquid. Bake 12 minutes at 450°. Yield: 12 biscuits.
Mix all ingredients together until of semi-smooth consistency. Pour into a greased cast-iron skillet. Bake at 375° about 25 to 30 minutes. Top should be golden brown and edges slightly darker.
Prepare soup with water as directed on package. Heat to boiling. Add your choice of vegetables. Bring to boil. Reduce heat and simmer 20 minutes or until all ingredients are tender and flavors are combined. Sprinkle with eggs and grated cheese.
Mix and mold with hands into desired shape. Place in refrigerator to chill. When ready to serve, fill center with strawberry preserves.
Cook green beans until done, but still firm. Add onion, salt and pepper, Italian seasoning, oil and vinegar. Toss. Serve at room temperature or chilled.
Brown sausage and drain. Add sauce and simmer. Cook macaroni. Layer sausage/sauce mixture and macaroni in oblong baking dish, beginning with macaroni. Top with pepperoni, mushrooms and cheese. Cover with foil and bake at 350° for 30 minutes. Serves 4 to 6.
Add spices and lemon to turkey; cook and drain. Add cooked macaroni. Pour spaghetti sauce over the mixture and add onion and peppers. Simmer for 5 to 10 minutes.
Heat corn and milk; gradually stir in egg. Add 1 cup cracker crumbs, onion, pimento, salt and pepper; mix well. Pour into greased 8-inch round baking dish. Sprinkle 1/2 cup cracker crumbs over top. Bake at 350° for 20 minutes. Serves 6.
Soak skinned chicken 2 hours or more in buttermilk. Blend the remaining ingredients until fine. Coat both sides of chicken and bake at 400° in Pam sprayed pan for 1 hour, uncovered. Coats 12 breast halves.
Combine all ingredients. Shape into 1-inch balls. In oblong baking dish, arrange meatballs in single layer. Heat in microwave 6 to 7 minutes, stirring once and draining liquid when necessary. Serve with favorite sauce.
Brown hamburger meat and drain. Mix with remaining ingredients. Cook until onion is tender. Serve on hamburger buns.
In large skillet, stir-fry vegetables in margarine until crisp-tender. Reduce heat. Add cheese and milk; stir until cheese is melted. Add remaining ingredients; toss lightly. Serves 4 to 6.
Mix eggs, oil, sugar, vanilla and spices. Add zucchini, flour, soda and baking powder. Mix well. Bake at 350° for 1 hour. Makes one large loaf or 2 small loaves.
Mix all ingredients. Place by teaspoon on cookie sheet. Bake at 475° until light brown.
Brown hamburger in butter; add salt, pepper and onion. Add raw rice, mushroom soup, chicken rice soup, water, diced celery and mushrooms. Bake for 1 hour and 30 minutes at 350°. Yield: 8 servings.
Cream shortening, margarine and sugar. Add eggs, one at a time, beating well. Mix flour, baking powder, salt and cocoa together. Add to creamed mixture alternately with milk, beginning and ending with flour. Stir in flavoring. Pour into a greased and floured 10-inch tube pan. Bake 1 hour and 15 minutes at 350°.
Cream together shortening and sugar, add eggs, beat well, and bananas, beat well, add dry ingredients.
Heat oven to 350°. Have crust ready. Beat cream cheese slightly. Add eggs, sugar, vanilla and lemon peel; beat until light and fluffy. Pour into crust. Bake until firm, about 25 minutes. Spread Cheesecake Topping carefully over pie; cool. Refrigerate at least 8 hours. Makes 8 servings.
Mix eggs, oil, sugar and water. Sift flour, salt, soda into liquid. Add 3 cups chopped (finely diced) fresh apples, 1 cup nuts, 2 teaspoons vanilla. Bake at 350° for 40 minutes in a lightly greased 13 x 9 inch pan.
Cut up strawberries. Combine in large Dutch oven. Slowly bring to a boil, stirring occasionally until sugar dissolves. Boil 12 minutes. Skim foams off top. Makes 4 half pints.