HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour and salt. Stir and set aside. Combine orange slices, dates, pecans and coconut. Stir in 1/2 cup of the flour mixture. Set aside. Cream the butter; gradually add sugar, beating until light and fluffy and sugar is dissolved. Add eggs, one at a time, beating well after each addition. Combine buttermilk and soda, mixing well. Add flour mixture, alternately with buttermilk to creamed mixture, beginning and ending with flour. Add candy mixture; stir until well blended. Spoon batter into a greased and floured 10-inch tube pan. Bake at 300° for 2 hours or until cake tests done.
Grease 2 pans well. Mix all ingredients until smooth. Pour into pans. Bake at 350° for 1 hour.
If you're the do-it-yourself type, here are some recipes for making yogurt at home. You might not have the pleasure of milking your own cow, goat or camel like the biblical people did, but you can still turn out some healthful, tasty yogurt and maybe add a few years to your life at the same time.
In a large saucepan, bring potatoes and water to a boil. Continue cooking until the potatoes are very tender. Drain well. Return to saucepan over low heat, stirring until potatoes are dry. Transfer to a large bowl. In a small saucepan, over low heat, heat milk and margarine until steaming and margarine is melted. Add to potatoes in bowl along with cheese, salt and pepper. Using mixer, beat potatoes until blended and creamy smooth. Garnish with chives.
Spread in 9 x 13-inch pan, 1 layer crushed pineapple, 1 layer sliced bananas and 1 layer miniature marshmallows. Prepare jello according to directions. Let set to syrupy stage. Pour over fruit and let set.
In heavy skillet, melt butter; saute celery, pepper and onions for 7 minutes stirring constantly. Add flour, salt, mace, curry powder, hot sauce and Worcestershire sauce, stirring until well blended. Stir in milk. Cook, stirring constantly, until sauce is smooth and thickened. Add shrimp; cook about 3 minutes. Pour into a buttered 6 x 10-inch casserole. Sprinkle with Parmesan cheese and paprika. Bake 20 minutes at 425°.
Stir all ingredients together until well blended. Add green onions, dill weed and the Beau Monde seasoning. Refrigerate. Recipe may be cut in half.
In big frying pan, brown about 1 pound ground beef. Put noodles on top. Beat together sour cream, tomato juice, water, minced onion, Worcestershire sauce, salt and hot pepper sauce. Pour mixture over noodles. Bring to a boil. Cover and simmer about 25 minutes or until noodles are tender.
Mix dry ingredients thoroughly. Stir in 1 tablespoon per cup of boiling water.
Melt 1/2 cup butter and 1 square unsweetened chocolate in a saucepan. Blend in sugar, 1 teaspoon vanilla, egg, crumbs and coconut in butter/chocolate mixture. Mix well and press into ungreased 11 x 7-inch baking dish. Refrigerate. Mix 1/4 cup butter, milk, powdered sugar and vanilla. Spread over crumb mixture. Chill. Melt 2 squares of unsweetened chocolate and spread evenly over chilled filling. Chill again. Cut into squares before completely firm.
Peel apples and oranges and grind them; also raisins. Add all other ingredients to this and cook for 35 minutes. Seal while hot.
Cut ham in chunks approximately 1 x 1-inch. Put into quart jars. (Do not add water.) Add 1 teaspoon canning salt per quart. Cook in pressure cooker at 15 pounds pressure for 1 hour and 15 minutes.
Mix all ingredients with an electric mixer for as long as mix directs. Bake in greased 9 x 12-inch pan which has been greased and floured at 350° for 30 minutes.
Shred the lettuce and place in a shallow 9 x 13-inch serving glass dish. Top lettuce with green onions, then celery and water chestnuts. Open the package of frozen peas and break apart. Sprinkle frozen peas evenly over salad. Spread mayonnaise evenly over the top. Sprinkle with sugar, Parmesan cheese, seasoned salt and garlic powder. Cover and chill in refrigerator for as long as 24 hours.
Mix dates and fruit with 5 tablespoons flour. Blend with rest of the ingredients and press into 2 greased and waxed lined loaf pans. Bake at 300° for 1 hour.
Mix all ingredients together in a 9 x 13-inch pan. Freeze. Can be used as a dessert.
Preheat oven to 300°. Combine first 4 ingredients. In a saucepan put butter, honey and brown sugar. Heat until melted and mixed. Pour over cereal and mix until cooled. Spread on cookie sheet; bake 15 minutes at 300° and then at 325° for another 5 minutes. Stir occasionally. When mix is golden brown, spread on waxed paper and sprinkle with raisins. Cool completely and store in tight container.
In 9 x 13-inch pan, put all ingredients. Cover with foil and cook at 350° for 1 hour (approximately). Serve with a nice green salad and rolls.
Shake reserved pineapple syrup, 1/4 cup lime juice, the sugar, tequila, oil and 1/4 teaspoon salt in tightly covered container. Refrigerate at least 1 hour. Cut avocados lengthwise in half; remove pits. Peel avocados; cut into 1/2-inch pieces. Sprinkle pieces with lime juice. Cut pineapple slices in half. Pare and section grapefruit and oranges; cut sections in half, if desired. Just before serving, toss avocado and fruit; place on salad greens. Sprinkle with walnuts and salt. Serve with dressing. Yields 8 servings.
Sift together dry ingredients or mix in sheet pan. Make 3 holes in flour mix. In one, place oil; in one, put vinegar. In last hole, put vanilla. Pour water over mixture. Mix well with fork. Bake at 350° for 35 to 40 minutes.
Cream butter and sugar. Add eggs, 1 at a time, alternately with graham cracker crumbs. Mix well. Add baking powder to milk, then add to mixture. Stir in nuts, coconut and vanilla. Bake in 2 round pans at 350° for 40 minutes. When cake comes out of the oven, prick the top and pour juice from the pineapple over the cake.
Grate potatoes, then mix with eggs and salt and pepper. Cook in hot oil until golden brown and serve.
Mix well and bake for 40 to 45 minutes in 350° oven.
Mix all ingredients together and bake in greased loaf pan at 350° to 375° for about an hour.
Mix jello with boiling water. Stir in sherbet until dissolved, then add drained mandarin oranges and the pineapple. Pour into quart and a half mold.
Mix ground chuck, egg, some onion, salt, and pepper to taste. Use enough cracker crumbs to hold it together. Make into a loaf and center in casserole. Mix vegetables and put around meat loaf. Chop onion and potato and put over mixed vegetables. Over this, pour the can of tomatoes with more salt and pepper. Bake 1 hour at 375°.
Remove casing from Italian sausage; crumble and saut in olive oil until all pink has disappeared. Place frozen green beans, can of crushed tomatoes and sauteed sausage in a 13 x 11 deep baking pan or casserole. Toss all ingredients until mixed. Top with cheese. Bake in a 300° oven for 35 minutes. Recipe can be multiplied several times. Great for large parties and gatherings.
Mix flour, 1 cup brown sugar and 1/2 cup butter. Blend well. Pat firmly into ungreased 13 x 9 x 2-inch pan. Sprinkle pecans evenly. Cook 2/3 butter and 1/2 cup brown sugar in saucepan until mixture boils. Pour caramel over crust. Bake 20 minutes at 350°. Remove from oven. Sprinkle on chocolate chips. Leave 5 minutes or until melted. Spread evenly while warm. Cool and cut.
Dissolve jello in hot water and add pineapple. Add sugar to cranberries and let stand for a few minutes. Add all ingredients to jello and refrigerate until firm, overnight is better.
Use soup can to measure water. Brown rice may be used instead of Minute rice. Add liquid from chicken and cook about 1 1/4 hours. Dump all together, mix and bake at 350° for 45 minutes. Garnish with canned onion rings at end of baking.
Boil potatoes no more than 3 minutes with peels on. Cool. Peel skins off and grate. Add next 7 ingredients; mix well. Put in greased 9 x 13-inch baking dish; cover with foil and refrigerate overnight. Next day, preheat oven to 325° and bake for 45 to 60 minutes. Uncover and spread cornflakes and melted butter on top; bake 10 minutes more, uncovered.
Put vinegar, butter and lemon juice in saucepan on stove; heat to boiling. Then add peppers and simmer 10 to 15 minutes. Stir constantly. May be used on cooked pork shoulder roast.
Cream together peanut butter, butter, white sugar and brown sugar. Add eggs, soda and baking powder and stir. Then add to this mixture the oats, nuts, raisins, chocolate chips, coconut and flour. Mix well. Drop on cookie sheet. Bake at 350° for 12 to 15 minutes.
Trim stem ends of celery; cut stalk crosswise about 6 inches from base (reserving leaves for soups, stews, etc.). Cut lengthwise into 4 to 6 wedges and arrange in large skillet. Dissolve bouillon cube in boiling water; add to skillet along with oregano. Bring to a boil. Reduce heat, cover and simmer for 8 minutes or until celery is crisp-tender. Remove celery to heated platter; scatter pimento over celery and serve. Lovely with broiled lemon flavored chicken. Makes 4 to 6 servings.
Mix water, jello and marshmallows in pan over medium heat until marshmallows have melted. Let cool completely. Stir rest of ingredients into cooled jello mixture. Put into serving bowl and chill.
Mix first five ingredients and freeze. Twenty-four hours before needed, place in refrigerator and let it thaw until slushy. To serve pour into punch bowl with Sprite.
Over medium heat, warm oil; saute pepper, onion, oregano, garlic and cumin until vegetables are tender. Add tomato sauce, beans and hot pepper sauce; bring to boil. Reduce heat to low. Cook about 10 minutes. Toss with hot macaroni. Top with Cheddar cheese.
Layer the potatoes and onion in a casserole dish. Cover with the mixed vegetables. Add the mushroom soup and cover with corn. Spread with tomato sauce. Bake in a 350° oven for 1 hour. Remove cover and brown slightly.
Note: an equivalent amount of egg substitute may be used for the eggs which are uncooked in this recipe.
Soften cream cheese at room temperature. Cream the cream cheese and sugar until well blended. Add vanilla, lemon juice and egg; beat well. Spoon into crust. Bake at 350° for 15 to 20 minutes. Let cool 5 minutes.
Brown beef, onion and green pepper in a large skillet. Add tomatoes and uncooked macaroni, ketchup, salt and pepper. Cover and simmer about 30 minutes (or until card game is over).
Brown onions and hamburger in an electric skillet. Add spices and remaining ingredients. Bring to a boil. Then let simmer for at least 30 minutes. Using the electric skillet is the key to the best chili ever.
Mix with spoon and pour into greased 13 x 9 x 2-inch pan. Bake 25 minutes at 350°.
In a 3-quart saucepan, heat corn oil over medium heat. Add next 4 ingredients. Cook, stirring, 10 minutes or until beef is browned. In blender container, place tomatoes. Cover. Blend on high speed 30 seconds or until chopped. Add to beef mixture. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer, stirring occasionally, 45 minutes. Makes 3 3/4 cups.
Combine first 3 ingredients. Pour 1 cup sugar over mixture and toss often over and over. Heat remaining ingredients to boil; pour liquids over the mixture. Let stand for 3 hours or overnight. This will keep in refrigerator for weeks.
Cook macaroni; strain and rinse. Leave in pan. Now add butter, salt, pepper and milk. Keep on low until bubbly. Now put some macaroni in a 1 1/2-quart Pyrex bowl, then some cheese. Repeat until all elbows and cheese are gone. Mix together. Now put 3 slices of cheese on top. Bake at 375° for 30 minutes, uncovered.
Beat egg yolks. Cook in double boiler the egg yolks, milk, butter and vanilla. Mix flour and brown sugar. Add to the milk. Cook until thick. Let cool and pour into baked pie shells. Cover with meringue. Makes 2 pies.
Bottom Layer: Combine 1 cube margarine and 1 cup flour. Mix like pie crust with small amount of water. Pat into a 12 x 3-inch strip.
Dissolve yeast with 1/4 cup warm water; stir. Add sugar, stirring to dissolve yeast completely. Add salt, milk mixture and cooking oil. Add flour and mix well. Knead with spoon about 20 to 25 times. Cover and let stand and rise for 2 hours. Punch and knead with greased hands about 10 to 12 times. Make rolls and put on greased baking pan. Let rise 1 1/2 to 2 hours. Pour melted butter over rolls. Bake at 375° until golden brown. Yields 15 rolls.
Place in freezer until ready to serve. Add (top off) with 7-Up when serving.
Mix sugar and cornstarch in boiling water. Cook until clear, stirring often. Add jello and cool. Pour over fresh berries in a 10-inch baked pie shell. Chill and serve.
Cook margarine, white sugar, corn syrup and vanilla until soft ball stage, about 5 minutes. Pour over Chex mixture and mix well. Put on cookie sheet to cool. Stir while mixture is cooling. Put in freezer bag. Break up before serving. They will stick together in humid weather. Store in refrigerator. (Nita LeBlanc.)
Mix cake according to directions on box. Bake 1/2 of mix in 9 x 13-inch pan for 20 minutes at 350°. Melt caramels, margarine and milk. Pour over baked portion of cake. Top with chocolate chips and nuts. Pour remaining cake mix on top. Bake 20 minutes at 275°, then 10 minutes at 350°. Needs no frosting!
Combine margarine, chopped onion and 1 tablespoon lemon juice in a saucepan. Cook over medium heat 5 minutes or until margarine melts and onion is tender, stirring occasionally. Stir in toasted almond slices and chopped fresh parsley. Set aside and keep warm.
Mix first 5 ingredients and then add the remaining ingredients. Grease a 9 x 13-inch dish and pour mixture in. Bake at 350° for 30 to 40 minutes.
Mix dry ingredients and set aside. Alternately mix dry ingredients with zucchini and other ingredients. Bake for 1 hour at 325°.
Put half of onions in bottom of crock-pot, then add meat and other ingredients (except barbecue sauce and large onion) with remaining onion on top. Cover and cook on low for 8 to 12 hours.
Combine all ingredients and chill 1 hour before serving. Makes a great vegetable dip.
Mix together melted margarine and peanut butter. Mix graham crackers and powdered sugar; add to peanut butter mixture. Press on to cookie sheet using wax paper on top and rolling with rolling pin. Melt chocolate chips and spread over top of peanut butter mixture. Let cool; cut and enjoy! Tastes like Reese's cups.
In a medium saucepan, combine sugar, milk, margarine and eggs. Cook over medium heat until mixture starts to bubble, stirring constantly. Stir in remaining ingredients. Cool until frosting will spread consistently. Will frost a 13 x 9 x 2-inch cake or a 3 layer cake.
Cook cranberries in water until they pop. Run through colander. Bring juice and 2 cups sugar to a rolling boil for 3 to 4 minutes (don't over boil), or use juice with Sure-Jell recipe.
Combine flour, cinnamon and cloves. Lightly coat chicken pieces in mixture; shake off excess. Heat butter and olive oil in large frying pan over medium heat. When hot, add chicken pieces and brown on both sides. Remove chicken from the pan. Add chopped onion; cook until onion is tender. Return chicken to pan. Add orange juice and raisins. Cover, reduce heat to low and simmer for 30 minutes. Remove chicken from pan; keep warm. Increase heat to high; boil remaining juices rapidly, stirring occasionally until sauce reduces and thickens slightly, about 5 minutes. Place hot cooked rice on a serving platter. Arrange chicken pieces on top. Top with orange sauce; garnish with parsley and orange slices. Serves 4.
In a heavy saucepan, mix sugar, cocoa, flour and salt together. Add syrup, water, butter and eggs; mix well. Cook 10 minutes or more, until thickened, stirring continuously. Cool about 15 minutes. Add vanilla. Beat about 5 minutes and spread over any layer cake. Covers about 4 layers.
Cream butter and sugar. Blend in flour and eggs. Add pineapple, milk and sweet potatoes. Pour into buttered baking dish. Bake at 350° for 45 minutes or until brown and set.
Soak prepared cucumbers in 2 1/2 gallons of water and 2 cups lime for 24 hours. Rinse several times. Soak in tap water for 3 hours. Combine food coloring, 1 cup vinegar, alum and cucumbers with enough water to cover them. Simmer for 3 hours, drain. Combine the 3 cups vinegar, 3 cups water, red hots, cinnamon and sugar, bring almost to boil. Pour over the pickles on Monday, let stand 24 hours. Tuesday reheat and let stand 24 hours. Repeat Wednesday and Thursday. Seal on Friday.
Mix first 5 ingredients well and cook at medium heat, stirring constantly, until sugar is melted or until 290° is reached on candy thermometer. Remove from heat and stir in baking soda until syrup becomes foamy. Pour over 4 quarts popped popcorn. Stir until corn is well coated. Butter hands and press corn into balls.
Melt chocolates and 3 sticks margarine. Cool. Beat 6 eggs with 2 cups sugar until light in color. Add chocolate. Stir in dry ingredients, nuts and vanilla. Bake in a 12 x 8-inch pan at 350° for 30 to 35 minutes.
Heat oven to 350°. Cut off the crust of bread. Butter bread on both sides and cut each into 4 quarters. Place layer of bread on bottom of oiled casserole. Layer cheese and bread alternately in casserole. Mix well the milk, beaten eggs and salt. Pour liquid mixture into the casserole over the bread. Bake 30 to 40 minutes until brown. Serves 4 as a main dish, 6 as a side dish.
In large bowl, combine chocolate chips, butter and vanilla. Combine in saucepan sugar and evaporated milk. Bring to a rolling boil. Remove from heat exactly 6 minutes after boil starts. Pour over ingredients in bowl. Stir until butter and chips melt and mixture starts to thicken. Pour mixture into lightly greased pan. Let stand 5 to 6 hours. Cut into squares. Top with nuts, if desired.
Brown hamburger, onions and green peppers. Drain off grease. Add the remaining ingredients. Bring to a boil and then let simmer 2 hours.
In skillet pan, simmer turkey, onions and green pepper until tender. Drain off fat. Prepare rice according to directions and set aside. Chop tomatoes and add to meat along with their liquid. Add chili powder and tomato sauce; simmer 20 minutes. Drain liquid from kidney beans. Add beans and rice. Simmer until hot. Season with salt and pepper to taste. Serve with French bread and tossed salad. Serves 4 to 5.
Beat cream cheese and 1/4 cup softened butter on low speed of electric mixer until blended. Add parsley, basil and pepper; mix well. Add boiling water; beat until mixture is smooth. Cook fettuccine according to package directions; drain well. Saute garlic in 1/4 cup melted butter in a small skillet until tender. Combine garlic mixture and warm noodles, tossing gently. Add cream cheese mixture and 1/4 cup Parmesan cheese; toss gently. Place in serving dish; sprinkle with remaining 1/4 cup Parmesan cheese. Yields 6 to 8 servings.
Pour milk into bowl. Add instant pudding. Beat with wire whisk until blended well 1 to 2 minutes. Let stand 5 minutes. Fold in whipped topping. Stir 1 cup cookies and the rocks into pudding mixture. Spoon into crust. Sprinkle with remaining cookies. Freeze about 4 hours. Garnish with gum drop flowers.
Combine rice, beef broth, beef consomme, onion and mushrooms in a casserole dish. Melt butter and pour into casserole dish. Cover. Bake at 375° for 1 hour.
Mix all ingredients together. Refrigerate for several hours. Cut a cavity out of a loaf of Vienna bread. Cut the removed bread into cubes. Put dip into cavity. Dip bread cubes into the dip, as well as carrots, broccoli, cauliflower and any other veggies you like!
Mince garlic. Slice shallot. Cut pork in pieces. Dredge tenderloin in salt, pepper and flour. Saute until brown; put aside and keep pork warm. Cook shallot and garlic in pan over medium heat. Add chicken broth; scrape up drippings. Stir in mustard and parsley; cook until it thickens.
Cream the butter and Crisco. Add sugar and continue to cream about 10 minutes. Add eggs, one at a time, by folding them in. Add cake flour, a little at a time. Slowly add milk, then flavorings. Add baking powder last.
Mix all ingredients together and place in freezer container. Put in mixer bucket. Alternate ice and rock salt around as mixer works. When crank won't turn, ice cream should be done.
Wash and pat dry with paper towel. Place skin side down in a shallow pan lined with foil (for easy cleaning). Sprinkle fish lightly with flour, salt and pepper. Dot with a bit of butter. Add milk to nearly cover the fish and bake at 400° for 25 to 30 minutes or until done.
In skillet, brown meat, onion and one green pepper. Cut up tomatoes and put in large bowl with soup and beans (do not drain beans). Mix in soup-bean mix. After thoroughly mixed, put in casserole and cook at 250° for 45 to 60 minutes. Remove from oven, top with taco cheese and other green pepper, cut in strips. Put back in oven and cook another 10 to 15 minutes until cheese is melted. Serve hot with nacho chips.
Makes two pies. Cook and cube chicken breasts. Microwave frozen broccoli for 6 minutes. Put bottom crust in pie plates. Layer chicken, broccoli, and cheese. Beat eggs until fluffy; add milk and Bisquick. Stir but leave mixture lumpy. Pour 1/2 of mixture over each pie. Add top crust. Bake 45 - 50 minutes at 375°.
Cook chicken and cut into cubes. Place in buttered casserole dish. Mix soup and sour cream; pour over chicken. Crush crackers and add poppy seed and sprinkle over soup mixture. Melt butter and pour over top. Bake 30 to 40 minutes at 350°.
Fry hamburger or chow mein meat. Combine with beef bouillon, celery, onion, salt, soy sauce and water; cover and cook 20 minutes. Add cornstarch, dissolved in 1/2 cup water to thicken. Then add drained bean sprouts, water chestnuts and bamboo shoots. Add Kitchen Bouquet for color. Serve over chow mein noodles or rice.
Cook sugar, butter and syrup until thick. Pour into oven baking dish or pan. Spread apples on top. Whisk remaining ingredients and pour over bread slices which have been placed on top of apples. Cover and refrigerate overnight Bake at 325° for 40 to 45 minutes, uncovered.
Crush crumbs by placing in Ziploc bag and rolling a rolling pin over bag. Open bag and add Parmesan cheese. Re-seal bag and shake to mix.
Melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil, stirring frequently Then boil without stirring 5 minutes. Remove from heat, stir in vanilla. Stir in soda and cream of tartar. Pour over popped corn and mix well. Turn into shallow pan. Bake at 200° for 1 hour, stirring every 15 minutes. Remove from oven, pour onto brown paper (I use grocery sack split open). Cool completely, break apart and store in covered (tightly) container. (May be doubled for larger amount.)
Mix all together. Pour in casserole. Let sit overnight in refrigerator. Bake 1 hour at 350°. Serve with garden salad and rye bread.
Cream sugar, shortening and eggs. Add juice of oranges, skin and sour milk. Sift together baking soda, flour and baking powder and add to mixture. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 10 minutes or until light brown on bottom. Makes a large batch. Taste best when iced with orange flavored icing.
Crust: In a mixing bowl, combine the flour, oats, brown sugar, baking soda and salt. Using a pastry blender, cut in butter or margarine until crumbly. Reserve 1 cup of the mixture. Press the remaining mixture into a 13 x 9 x 2-inch baking pan. Bake the crust layer in a 375° oven for 10 minutes.
Blend butter, powdered sugar and egg yolks. Mix in flour. Press and flatten mixture in ungreased 13 x 9 x 2-inch pan. Bake in 350° oven for 15 minutes. Mix condensed milk, vanilla, lemon juice and chopped cherries. Set aside.
Mix all dry ingredients together. Add egg, water and vinegar. Mix well. Makes 4 crusts.
Layer lettuce, onion, cauliflower, Bac*Os and cheese in a bowl. Cover with mayo. Sprinkle sugar over top. Cover and chill overnight. Toss with salt and pepper before serving. Serves 8 to 10.
Boil the ingredients together for 10 minutes. Boil young beets until tender; skin and cover with the liquid. Let beets stand in this liquid for several days. Remove and add whole hard-cooked, shelled eggs to the liquid. Let pickle for 2 days before using.