HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare cake mix by directions. Make 2 layers; cool and then split. Combine sugar, sour cream and coconut; blend well and chill. Reserve 1 cup of frosting. Spread remainder between cake layers. Combine Cool Whip and 1 cup reserved frosting; blend until smooth. Spread on top and sides of cake. Seal airtight for 3 days.
Bake potatoes first and then open foil but leave potato in the foil for support. Slice the potato lengthwise and scoop out with a spoon. Mix with all other ingredients into a mashed texture. Refill the potato shell and leave open. Top with extra Cheddar cheese and bake again about 10 to 15 minutes until good and hot and the cheese begins to brown slightly.
Mix cookie crumbs and butter in bowl. Reserve 1/2 cup mixture. Press remaining crumbs into 9 x 13-inch pan. Cream powdered sugar and cream cheese in mixer bowl until light and fluffy. Blend in 8 ounces whipped topping. Spread in prepared pan. Combine pudding mixes and milk in bowl; mix until smooth and thickened. Spread over cream cheese layer. Top with remaining whipped topping and reserved crumbs. Chill overnight.
I have no idea how many dishes in the world include some kind of meatballs. Probably hundreds. There are meatballs and spaghetti, Swedish meatballs, cocktail meatballs and meatballs eaten all by themselves. Whatever your favorite kind, they can be all made deliciously with ground turkey breast. Just cut down on the amount of fluid normally called for in the recipe, since turkey is more moist than beef. Here are a few recipes to get you going.
Cut beef chuck in half. Put 1 stick of butter in pot; cook for 1 hour until brown. Put 2 1/2 cups of water. Let cook for 1 hour. Mix 1 cup flour with hot water very good until smooth; let simmer. Put frozen cut broccoli in same pot; let simmer for 10 to 15 minutes until broccoli is steamed. You can put over white rice or potatoes or pasta.
Preheat oven to 350°. In a 13 x 9-inch baking pan. Melt butter in oven. Remove from oven and sprinkle crumbs over butter. Mix together and press into pan. Pour milk over crumbs. Sprinkle with coconut, then chocolate chips and nuts. Press down firmly all over. Bake 25 to 30 minutes. Cool well before cutting.
Brown meat and drain grease. Add spaghetti sauce and let simmer on very low temperature approximately 30 minutes. Cook noodles as directed on box until soft, but not fully done. Spray dish with Pam before placing first layer of noodles. Layer noodles, sauce, cottage cheese, Cheddar cheese and Mozzarella cheese and repeat second layer the same. Spoon cottage cheese by teaspoons and drop around on top of sauce. Bake in 350° oven for 30 to 45 minutes until bubbly throughout.
Mix all ingredients together and enjoy! Tastes better when you let it stand for a while or overnight. Refrigerate.
Add all ingredients to saucepan, mixing sugar until dissolved. Bring to boiling point over low heat. Cover and simmer 30 minutes. Ready to serve in hot mugs. Yields approximately 2 quarts.
Combine peas with jalapeno peppers, onion and garlic in blender. Blend with enough pea liquid to make smooth; set aside. Combine butter and cheese in top of large double boiler. Cook and stir over low heat until melted. Add chiles, jalapeno liquid and pea mixture. Heat thoroughly and serve with corn chips. Tastes even better reheated. Serves 12 to 14. (Increase or decrease amount of peppers to taste.)
Place cake cubes in a large bowl. Combine powdered sugar and cream cheese; beat until blended. Reserve 2 tablespoons whipped topping. Fold remaining whipped topping into cream cheese mixture. Stir cream cheese mixture and pecans into cake cubes; mix well. Spoon cake mixture into individual glasses or a crystal bowl. Spread cherry filling evenly over top.
Soften the cream cheese. Add sugar and flour. Mix well and blend in eggs, one at a time. Stir in half and half and vanilla flavoring. Pour over crumbs. Bake at 325° for 35 minutes. Cool completely before removing rim. Before serving, spoon cherry preserves over the top.
Preheat oven to 300° to 325°. Combine ingredients except for powdered sugar in large mixing bowl by hand or mixer. Roll in small balls and place onto ungreased cookie sheet. Bake 45 minutes or until light brown. Cool. Roll in powdered sugar.
The next 2 recipes came from my mother, Vennie Watson's, collection. Back during World War II, when sugar was rationed, we ate a lot of gingerbread sweetened with our own honey and molasses.
Cut bread into 4 slices (size of finger sandwiches). Melt butter and pour into a bowl. Pour cheese in another bowl. Dip bread slices in butter and then in cheese. Cover both sides. Place bread sticks on baking pan and cook 15 to 20 minutes at 350°. Turn bread over halfway through cooking.
Wash and cut tops off about 1-inch from beet. Cook beets with enough water to cover for approximately 1 hour. Let cool so you can remove skins and slice.
Boil water (amount according to directions on potato box). Add salt; add potatoes, margarine and sour cream. Cook spinach; when cool squeeze out all water. Add to potatoes. Add onion; mix well. Spread in baking dish; cover with cheese. Bake at 350° for about 30 minutes.
Blend all ingredients well, except bread and refrigerate at least 2 hours before serving. Cut out center of bread to make a nest. Place mixture in the nest, pinch the center into bite size pieces. Use pieces to dip.
Combine all but milk, butter and pepper. Cover and cook until potatoes fall apart (40 to 50 minutes). Remove from heat. Blend in blender along with milk, butter and pepper. Heat only until hot. Serves 6.
Place all ingredients, except roast, in large skillet. Saute about 4 minutes over high heat, stirring occasionally; cool.
Combine melted margarine and graham cracker crumbs into a 9 x 13-inch cake pan. Chill. Beat together softened margarine, powdered sugar, eggs and vanilla. Beat at medium speed for about 10 minutes. Spread this mixture over chilled crust and chill again for 15 minutes. Layer pineapple and sliced banana on top of this. Spread with Cool Whip. Sprinkle with nuts and cherries. Cut into quarters. Chill at least 1 hour.
Combine all ingredients. Stir until frosting is of spreading consistency. Spread over cake layers, cupcakes or brownies. Yields 1 1/4 cups.
Peel and finely chop the tomatoes. Mix with California green chiles, onion, salt, and as many jalapeno chiles as pleases your taste (about 1 jalapeno to each cup of sauce will make it noticeably hot). Makes 3 cups.
Cook first 4	ingredients together beginning on high, then turning to low heat to	boil about 1/2 hour. Cut or crumble bread; add to mixture. Cook a few more minutes to thicken. This can be cooked ahead and warmed before serving.
Mix sugar and oleo thoroughly. Then add eggs and flour alternately until all mixed in. Mix well until the mixture doesn't feel gritty like sugar. Add vanilla and nuts. Be sure to beat well. Bake at 375° for 45 minutes.
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. In large mixer bowl, stir together butter, brown sugar, egg yolk and vanilla. Blend in flour and salt. Pour mixture onto bottom of prepared pan. Bake 25 to 30 minutes or until lightly browned.
Make Jell-O with 1 1/2 cups boiling water. Chill about 20 minutes or until jiggly. Add crushed pineapple (don't drain), Mandarin oranges (drained), sliced bananas and pecans. Mix in about 3/4 of the Cool Whip. Chill at least 3 hours, but not overnight. If you need to make it overnight, leave out the bananas.
Mix apples and sugar and let stand 15 minutes. Mix flour and rest of ingredients. Make a well in center of flour mixture. Put in eggs, oil and chocolate chips. Do not stir yet! Add apple mixture and stir until blended. Stir by hand. Grease 9 x 12 x 2-inch pan. Bake at 350° for 52 minutes.
Cook beef in large skillet until browned, then drain off fat. Stir in chili and heat thoroughly. Arrange cheese slices on meat mixture. Cover and heat 1 to 3 minutes or until cheese melts. Serves 6 to 8. Makes great open-faced sandwiches.
Melt margarine. Add dressing and mix well. Place half in a buttered casserole and press down. Combine soup, milk and chicken and heat. Pour over dressing and top with second half of stuffing mix. Bake at 350° for 30 minutes.
Saute the onions and garlic in oil. Add shrimp. Cook until shrimp are pink. Add squash. Cover and cook on medium heat. Stir often. (Don't let it stick.) When stirring, smash squash when tender. When almost finished cooking, add salt and pepper to taste. Pour into a casserole dish. Put bread crumbs or cracker meal on top. Put in oven to brown. Can also be stuffed in bell peppers. Top with bread crumbs or cracker meal. Place in shallow pan of water. Brown in oven.
Cream butter, Crisco and sugar until light and fluffy. Add eggs which have been beaten until lemon color. Combine flour and baking powder and add to cream mixture alternately with milk. Stir in flavorings. Bake at 325° for 1 1/2 hours or until cake is done.
Preheat oven to 350°. Combine first five ingredients in bowl. Cut in butter until crumbly. Layer apples and oats in buttered 8-inch square pan, pressing lightly. Bake at 350° for 30 minutes or until apples are tender.
Mix all ingredients except potato chips. Pour into greased casserole dish and bake at 400° until bubbly (20 to 30 minutes). Sprinkle crushed potato chips on top and brown. Serves 4.
Brown skinned and chopped Italian sausage. Spoon off excess fat. Add garlic, basil, tomatoes and tomato paste. To this add 1 1/2 tsp. salt. Simmer uncovered for 30 minutes stirring occasionally. Cook noodles, drain and rinse. Beat egg, Ricotta, Parmesan, parsley, 1 tsp. salt, 1/2 tsp. pepper. Layer half the noodles in 13x9x2 dish. Spread with 1/2 Ricotta filling. Add 1/2 Mozzarella cheese and 1/2 meat sauce. Repeat. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving. Serves 8 to 10.
Beat first 5 ingredients well; chill. Press in pan. Melt chocolate chips; spread over top. Keep in refrigerator.
Blend with mixer or blender at least two full minutes. Put into clean jar and refrigerate prior to use. If this is too thick for you, thin with a little milk or buttermilk. Keeps about a week or two, depending on expiration dates on yogurt and cheese.
Use deep dish pie crust. Push finely ground pecans into crust. Bake and cool. Pour filling into crust and chill 2 hours. Top with Cool Whip.
Combine ingredients in large pan. Bring to boil and reduce heat. Simmer about 15 to 20 minutes and serve. This is good to make and keep in refrigerator and heat by cups in the microwave. My children love it!
Beat the eggs and sugar well with electric mixer. Add the vanilla and almond extract. Mix the flour, baking powder, salt and almonds and add to the first mixture. With floured hands, shape into an 8 x 4-inch rectangle. Bake at 350° for 10 minutes. Cool and cut 1/4-inch slices, cut in two. Bake at 375° for 20 minutes. Cool. Cover cookie sheet with heavy-duty foil.
Cook hamburger; stir in salsa, water, chilies (jalapenos) and onions. Add taco seasoning. Cook on low 3 to 4 minutes. In 12 x 8 dish, layer 1/2 chips. Cover with 1/2 meat and 1 cup cheese. Top with remaining chips, meat sauce and cheese. Bake at 375° for 20 to 25 minutes.
Beat egg yolk very lightly. Beat egg white to a peak. Add sugar; mix all together. Add whiskey. Add cream. Beat all together all ingredients. Feed to patient as much as can take.
Steam chicken. Combine and heat chicken stock, chicken soup and seasonings. Break tortillas and cover bottom of large casserole dish. Top with broken up chicken pieces, diced chilies, cheese and onion. Layer until gone. Pour sauce over chicken mixture, making sure all is used. Bake at 375° for 35 to 45 minutes.
Preheat oven to 350°. Line 48 mini muffin cups with foil liners. Melt butter over medium-low heat. Add chocolate chips; stir until melted. Remove from heat. Stir in sugar and vanilla until blended. Add eggs, 1 at a time, stirring briskly after each addition. Gradually stir in flour until blended. Add nuts.
Crumble macaroons and add bourbon. Mix thoroughly and press into a pie pan bottom. Spoon softened butter pecan ice cream over macaroon mixture in pie pan, filling pan. Smooth ice cream. Sprinkle a few macaroon crumbs on top of ice cream. Top with whipped cream and freeze until ready to serve.
Fry the onions until golden brown, and then remove from pan to a small dish. Brown meat. Add molasses, soy sauce, salt and hot water to cover. Simmer for about 1 1/2 hours. Add celery and simmer another 15 minutes. Add chop suey vegetables and mushrooms (juice and all). Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
Simmer the instant onions in water for 30 minutes. Add remaining ingredients and simmer slowly for 2 hours. Stir occasionally. This sauce is good with beef or pork.
Preheat oven to 350°. Put all ingredients in blender and blend for 1 minute. Grease and flour a 9-inch pie pan. Pour into pan and bake for 45 minutes.
Cook and debone chicken. Cut into small bites and put on bottom of 9 x 13-inch baking dish. Mix soups, sour cream and onion. Pour over chicken. Melt oleo; mix with crushed crackers well. Mix in poppy seed. Top casserole and bake at 350° for 20 to 25 minutes.
Bring broccoli and water to boil in medium saucepan, separating broccoli with fork.
Cut a hole in the bread, using a small glass. Melt butter in frying pan on low heat. Drop bread onto melted butter. Break egg into the hole of the bread. Cook until bottom of bread is golden brown.
Dissolve Jell-O in boiling water. Add cranberry sauce. Stir until dissolved. Add other ingredients. Stir well. Refrigerate. May be used as a dessert, too.
Whip first four ingredients with a fork until well blended. Spread evenly on flour tortillas. Roll up tortillas. Wrap each roll in plastic wrap and refrigerate. Cut into one-to-two-inch pieces just before serving.
Whip eggs and sugar together until frothy. Add Mascarpone cheese. Whip cream with confectioners sugar. Fold in whipped cream to cheese mixture. Place bowl in refrigerator. Quickly dunk ladyfingers (both sides) in Italian coffee (* a liqueur may be added to cooled coffee, if desired, Amaretto or Frangelico) and place the ladyfingers in rows, filling only the bottom of a square glass (Pyrex) dish. Spread half of the chilled cheese mixture over the ladyfingers. Generously dust the cheese mixture with cocoa powder. Dip remaining ladyfingers in coffee and layer on top of cheese mixture. Pour the rest of the cheese mixture, spreading evenly over ladyfingers. Dust the top layer with cocoa powder and cover. Refrigerate for at least 24 hours. Cut into square slices and serve.
In a 2 1/2-quart saucepan, combine ingredients (except soda and popped corn). Heat to boiling, stirring constantly. Boil rapidly to hard ball stage (about 5 minutes). Remove from heat. Stir in soda quickly, but thoroughly; pour over popcorn at once in larger pan. Stir until all kernels are coated. Bake in oven for 1 hour at 200°, stirring every 20 minutes. Turn out onto waxed paper; allow to cool. Store in tightly covered container.
Roll each oyster in corn meal. Put into pan and brown on each side. Salt and pepper to taste.
Mix all ingredients together except onion and form into patties. Place into frying pan with 1 tablespoon of cooking oil. Brown on both sides of patties. Remove from pan. Place in baking dish. Cover with sliced onion.
Brown onion and hamburger; drain off fat. Add soups to hamburger and onion. Slice raw potatoes into casserole dish. Cover with meat mixture and bake at 350° for about 1 hour. Top with bread crumbs, if desired.
Sift together flour and salt into mixing bowl. Cut in shortening (it will look like small peas). Combine egg yolk and water; add to dry ingredients while tossing and stirring lightly with fork. Add liquid to driest particles, pushing lumps to side until dough is just moist enough to hold together. Form a ball and flatten to 1/2-inch thickness. Roll out on floured surface to 1 1/2-inches larger than inverted pie pan. Fit into pie pan and bake 10 to 12 minutes at 425° or until golden brown.
Dredge fruits and nuts with 1/2 of flour. Cream the butter well. Gradually add sugar. Add eggs, one at a time; beat well. Sift and measure rest of flour, adding spices. Add dissolved soda to creamed mixture, then alternately add flour and liquid. Pour batter over floured fruit; mix well. Drop by teaspoonfuls onto greased sheet. Bake for 10 minutes at 350°.
Mix cornstarch with 1/4 cup cold water. Mix these and cook in double boiler about half an hour, then put stiffly beaten whites of 3 eggs and a little salt in after taking off the stove. Add maple flavoring.
Cut Swiss or round steak into individual portions. Add seasoned salt, pepper and Worcestershire sauce. Brown. Remove from frying pan and place into crock-pot or casserole. Add mushroom soup, tomato soup, water, carrot and peas, and mushrooms. Cook in crock-pot on high for 4 hours. In casserole, bake at 350° for 1 to 1 1/2 hours. Whatever is leftover makes a good soup base.
Melt 1 stick oleo. Mix with cake mix and 1 egg. Mold into bottom of a greased 9 x 13-inch pan.
Cook rice according to directions. Saute onion in butter; remove from stove. Add chicken broth, half and half, salt, pepper and 1/3 cup flour; stir until smooth. Add chicken and rice. Pour into greased casserole and top with parsley and slivered almonds. Bake in a 375° oven for 45 minutes.
Drain pineapple, reserving syrup; add water to make 1 cup. Heat to boil. Dissolve gelatin in hot liquid; cool. Gently stir in ginger ale; chill until partially set. Blend fruits; fold into gelatin. Turn into 9 x 9 x 2-inch dish; chill firm.
Grease and flour 2 (9-inch) or 3 (8-inch) cake pans. Cream butter, shortening, sugar and vanilla until fluffy; add eggs. Combine flour, cocoa, baking soda and powder with salt in bowl. Add to butter mixture alternately with milk. Bake at 350° for 30 to 35 minutes in 9-inch pan, 35 to 40 minutes in 8-inch pan. Cool 10 minutes and frost.
Saute onion in the oil. Cool. Add grated cheese, sour cream and salt. Pour on top of cornbread mix. Bake at 350° for 25 minutes.
Wash cucumbers; pack in gallon jar. Add salt, spices and alum. Cover with vinegar. Cover the lid of jar with waxed paper. Let set for 6 weeks. Take out of vinegar (throw the vinegar away). Slice the cucumbers and to 1 pint of pickles add 1 cup of sugar. Pack pickles back in gallon jar and seal. Shake often and the sugar will melt and make a syrup.
Brown ground beef, green pepper and onion. Drain. Add kidney beans and tomato juice. Put seasoning in to your taste.
Spread bean dip evenly on a rectangular serving tray. Mix salsa and sour cream; spread over bean dip. Top with shredded Cheddar cheese and then with chopped green onions.
Cook broccoli half of recommended time and drain. Place in bottom of large baking dish. On top of broccoli, spread celery soup. Slice cheese thinly; place this evenly over soup. Cook Stove Top stuffing according to directions. When done, place on top of cheese. Cover with aluminum foil and bake at 350° for 1/2 hour.
Mix butter with sugar. Mix in flour with baking powder and vanilla pudding. Put eggs in one at a time and mix them. The oven must be hot. Bake for 45 minutes in 350° heat. Coffee cake form pan.
Mix dry jello into small curd cottage cheese. Drain mandarin oranges and pineapple. Add both fruits and small container of Cool Whip into cottage cheese. Chill.
Top with mayonnaise, not too thick, and grated Jack cheese to top and chill.
Mix dry ingredients, then blend in shortening. Beat egg, vinegar and water together. Add to dry ingredients. Form into 4 balls and wrap with wax paper. Chill for 15 minutes. Makes two double pie crust. (If you do not use all the balls, it can be placed in the freezer for use at another time.)
Spray casserole dish with no-stick spray. Rub chicken liberally with seasoned salt. Place in dish. Surround chicken with carrots and potatoes. Sprinkle carrots and potatoes with onions and bouillon. Do not add any liquid. Put covered, in a 300° oven before you leave for Sunday school. It will be done after church. Salt and pepper to taste.
Drop and roll in oatmeal. Bake at 375° until done. (Add nuts if desired.)
Separate eggs; beat whites until stiff and put aside. Put butter and sugar together; beat until fluffy, 20 minutes. Add yolks and continue mixing for 5 minutes. Add whites, milk, flour, baking powder and almonds. Mix well. Pour in buttered 12-inch round pan. Preheat oven to 350°. Bake for 30 to 40 minutes.
Dry juice from pickle and spread cream cheese all over it. Wrap in ham slice. Slice crosswise into pieces.
Mix cream cheese and sour cream together. Add chopped green onions and garlic salt to taste. Spread mix onto flour tortillas and roll up. Cut in 1/2-inch pieces. Serve with picante sauce for dipping.
Put a layer of sliced potatoes in greased baking dish, then add vegetables and layer of hamburger. Top with a layer of potatoes. Heat the two soups in water. Add salt and pepper. Pour over casserole. Bake 1 1/2 hours or until potatoes are done in 350° oven.
In soup pot, combine water and tomato juice and bring to boil. Add vegetables; cover and simmer 30 minutes until tender. Remove 2 cups soup from pot and puree in blender of food processor. Return pureed soup to pot and stir in honey and lemon juice. Cover and simmer 5 minutes. Serve with yogurt for garnish.
In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit. Spoon 3/4 cupful into each plastic cup. Place cups in a pan and freeze. Remove from the freezer 40 - 50 minutes before serving.
Melt margarine in a cake pan. Add rice, then lay chicken pieces on top of rice. Sprinkle soup mix on top of chicken. Add water. Cover with foil and bake at 300° for 2 hours.
Mix ingredients and bake at 350 for 25 to 35 minutes. Test for doneness at the 25 minute point. Use sheet cake, 9 X 13 inch, or 2 to 3 9 inch pans. Items should be room temperature so cake will rise higher. Freezes very well. You can substitute flavorings such as almond or butter for the vanilla flavoring.
Slice thinly equal amounts of onion and carrots. Heat margarine in pan. Stir onion and carrots for 6 minutes. Add thinly sliced potato and stir 3 to 5 minutes. Pour in heated stock and salt. Simmer covered 35 minutes. Add parsley and reheat. This is good without the dumplings.
Grease baking dish. Chop tomatoes. Brown hamburger and drain. Cook macaroni until tender. Mix all ingredients and shake Romano cheese in mixture. Bake at 350° for one hour.
Cook sugar and butter in heavy skillet until a chocolate brown. Add water and boil until dissolved. Combine egg yolks, flour and milk; stir well. Add to sugar mixture and cook until thick. Let cool, then add peanuts and sliced bananas.
Cook almonds and sugar in small skillet over low heat, stirring constantly until sugar is melted and almonds are coated. Cool and break apart. Store at room temperature. Place remaining ingredients in a large salad bowl and toss thoroughly with sweet and sour dressing. Garnish with additional strawberries. Delicious!
Mix pudding according to directions; add sour cream and Cool Whip to pudding and mix well. Layer vanilla wafers, bananas and pudding mixture until all ingredients are used.
Toss together lightly the cooked chicken, American cheese, diced celery, pineapple, almonds or walnuts, paprika, salt and mayonnaise. Before serving, add whipped cream and 1/4 cup mayonnaise, if needed. This will serve 4 to 5 persons.
Mix together butters, juice, milk, flour, yolks and rind. Beat egg whites with salt until stiff, but not dry. Fold into first mixture. Pour into pastry lined pan and bake at 350° for 40 minutes.
Pour Coke on top of a cut up chicken. Sprinkle soup mix on top. Bake at 400° for 1 hour. Baste once or twice during cooking.
Mix first 4 ingredients and put in pie shell. Top with brown sugar, then butter. Bake at 375° for 45 minutes.
Bake cake according to directions in an 8 x 11-inch pan. Mix until blended cream cheese, vanilla pudding and milk. Stir in pineapple and coconut. Spread on cooled cake; cover with Cool Whip. Sprinkle with cherries and nuts.