HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F. Grease a 9"X9" square pan. Sift together flour, baking soda and salt. Set aside. Mix together shortening, brown sugar and egg. Stir in milk. Stir in flour mixture. Stir in oats and chocolate chips. Spread in prepared pan. Bake approximately 30 minutes. About four or five minutes before brownies are done, combine orange juice and sugar in a pan. Bring to a boil. Add orange rind. When brownies are done and still hot, poke top with a fork a few times and pour hot orange glaze all over. Let cool and cut into bars.
Cook pasta as box instructs, in boiling salted water. While pasta is cooking, heat oil in a large saucepan over medium heat until hot. Add onion, carrot and celery and cook for 15 minutes or until tender, stirring occasionally. Add garlic and cook one minute more. Add beans, tomatoes, salt, pepper, and water and heat to boiling over high heat. Reduce heat to low-med heat and simmer, uncovered for 20 minutes. Stir in drained pasta, cheese and parsley and cook until heated through.
Beat together warm water, sugar, yeast, 1 cup warm milk and 1 3/4 cups flour thoroughly and let stand for 1 hour. (I usually make the sponge in a large metal bowl, and let it sit in a barely warm oven for the hour. I preheat my oven to 170, then open the door of it to let some of the heat escape for about 3 to 5 minutes. BE SURE TO TURN YOUR OVEN OFF! I cover the bowl with a clean flour sack towel and pop it in.). Add Crisco, 1/4 cup warm milk, salt, egg yolks and 2 1/4 cups flour. Beat well and let rise until double in bulk. ( when I put the sponge in the barely warmed oven, I microwave the Crisco. It's really hot, so I let it stand out while the sponge is perculating. If you put the Crisco in when it is too hot, it will kill the yeast. The results are not pretty, lol. I usually use butter flavored Crisco.). Then work down (stir it with a wooden spoon. It releases all the "air" trapped in it. The dough will be very soft, and a little sticky.). Make the parts for each sausage roll. Cover the sausage and cheese with the dough you have patted out.( I use a silpat, and pat each golf ball size blob down to a rectange about 3 inches by 5 inches and about 1/4 of an inch thick.) Make sure to seal the cheese and sausage up well, and place the seam side down on the sheet pan. (It's hard to put an exact measurement on this because some like to use the big sausages, and others the little smokies. I usually use about a golf ball size for the sausages that are about 4 inches long and 1/2 inch in diameter. Any more, and I have way too much breading around the sausage. This dough really grows after the 2nd rise.). Beat the egg and water together to make an egg wash. Brush the egg wash over the tops of the kolaches. (This makes them a beautiful golden brown. I usually reserve the 2 egg whites that I separate from the yolks for the dough and it has worked like a charm for me.). Let rise 15 minutes. (I've found that 15 minutes is plenty, because the kolaches continue to puff up in the oven. I've left them overnight, and it caused the bread to be too spongy, and they went stale very quickly.). Bake at 400 degrees until golden brown, about 15 minutes. Some additional notes: I've made these in a bread machine on the dough setting and just dumped everything in for the sponge and the dough. It's a lot less work, but after it is baked, the bread does not have the fine texture the it does when you do all of the steps as listed. Also, underestimate the amount of dough you need to wrap around your filling. If the yeast that you have used is fresh, a little dough goes a long way! Some fillings that I have tried are apple butter, bacon, egg and cheese, ham and cheese, strawberry jam with cream cheese. Anytime I use jam, I freeze the jam in one of those ice trays that make long tubes of ice for water bottles, and I brush the dough with a little melted butter before I put the "jam cube" on it to prevent sogginess. These are a hit with my children.
Combine first 3 ingredients in a bowl. Place scallops in a shallow dish. Add vodka, vermouth, and half of ginger mixture; toss gently. Cover and marinate in refrigerator 30 minutes. Melt margarine in a large skillet over high heat. Add remaining ginger mixture, and saute 30 seconds. Add orange rind and juice, and bring to a boil. Stir in spinach, salt, and pepper; cook 2 minutes or until spinach wilts. Remove from skillet, and keep warm. Remove scallops from marinade, reserving marinade. Place skillet coated with cooking spray over high heat until hot. Add scallops; cook 1 1/2 minutes on each side or until golden brown. Remove from skillet; keep warm. Add reserved marinade to skillet. Bring to a boil; cook until sauce is reduced to 1/4 cup (about 5 minutes). Arrange scallops over spinach mixture; drizzle with sauce.
Place spinach on a plate and microwave it for 6 minutes on HIGH to defrost it; place it in a clean kitchen towel and wring it dry; set aside. While the spinach is defrosting, get a big pot of water on the stove; bring to a boil; then salt the water liberally and cook the shells to al dente. While the pasta cooks, heat a deep large skillet over medium heat. Add in the olive oil, then melt the butter into the oil. When the butter melts, add in the onions and garlic; cook 4-5 minutes until tender. Sprinkle the flour around the pan and cook for a minute, then whisk in the wine-it will cook off and the mixture will thicken almost immediately. Whisk in the stock, then whisk in the milk and bring it to a bubble. Reduce heat slightly; season the sauce with nutmeg, hot sauce, and mustard; season with salt and pepper to taste. Simmer 2-3 minutes to thicken; then add in the spinach, separating it as you add it to the sauce. Preheat the broiler. Back to the sauce, add in the tuna, flaking it as you go; then stir to combine. Heat the spinach and tuna for a minute or so. Drain the pasta and toss with the sauce. Transfer mixture to a casserole dish; cover it with the cheese. Place the casserole under the broiler for 2 minutes to brown the edges and the cheese. Top with parsley and serve.
Saute butter, onins and flour for about 5 minutes in pot. Don't brown. Add milk to mixture and stir until thickened. Add cheese and spices stir until smooth, add bacon. Serve with warm bread, rolls, or in a bread bowl.
preheat oven to 325. grease and flour a bundt pan. in a medium bowl mix oil, honey, molasses, rum and coffee. in a large bowl whisk together flour, baking powder, baking soda, cinnamon, cloves and salt mix in raisins. in a large bowl beat eggs and sugar, add in liquid ingredients, beat on high with electric mixer slowly add dry ingredients, mixing well. pour into bundt pan,bake for 1 hour. remove and let cool in pan for 30 minutes, then remove from pan and cool on wire rack for 30 mins meanwhile to make glaze mix sugar, rum and water together. when cake is cool pour over top you can just dust with confectioners sugar instead of glaze if desired.
Cook pasta and drain. Mix pasta, spaghetti sauce, cooked ground beef, Parmesan cheese and 2 cups of Mozzarella cheese well. Spread mixture in a 9 x13 baking dish. Top with remaining 2 cups of grated Mozzarella cheese. Bake at 350 degrees Fahrenheit for 30 minutes or until bubbly and the cheese on top has melted.
Cut cake into 1/4 inches slices; arrange half the slices on bottom of 13 x 9 inch baking dish. In large bowl, combine sweetened condensed milk, water and extract; mix well. Add pudding mix; beat well. Chill 5 minutes Fold in whipped cream. Spread half the cream mixture over cake slices; top evenly with one can pie filling. Top with remaining cake slices, cream mixture and pie filling. Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.
Cut broccoli and cauliflower into smaller pieces. Heat water in a large wok to boiling and add broccoli and cauliflower. Let sit for 2-3 minutes, then remove from wok, drain and rinse with cold water. In same wok, heat 1-2 T oil on high. Add ginger, garlic, carrot, and green onion. Cook until garlic starts to turn brown. Be careful not to overcook! Add broccoli and cauliflower and stir. Add sauce, stir, and let simmer for several minutes. Serve immediately!
Combine all ingredients. Put into a greased 1-1/2 qt casserole dish. Cover and bake at 350* for 25 minutes.
Preheat oven to 350 degrees. Peel the eggplant and cut into 1-inch cubes. Heat a large, heavy pan over medium heat and saute the eggplant, tomatoes, onion, green pepper and garlic until eggplant is tender; approximately 20 to 30 minutes. Add the remaining ingredients, except for the pine nuts and simmer 15 minutes. Toast pine nuts in oven until golden, about 8 minutes then sprinkle over caponata just before serving. Serve at room temperature with pita bread triangles or sliced baguette.
Stir oil and sugar together until well mixed. Beat in the egg and orange zest. Stir in the cranberry sauce (canned or homemade) and milk. In a separate bowl, mix together flour, salt, baking soda and baking powder. Stir dry ingredients into wet, mixing just enough to moisten. Fill paper lined muffin cups half full and bake at 400°F for 20-25 minutes. (Note: If you have no buttermilk, substitute by putting 1 1/2 teaspoons of vinegar in a measuring cup and filling to the 3/4 cup mark with regular milk).
Break up the carcass into a large soup pot or Dutch oven. Add the chicken broth and bring to a boil. Add the rice (it does not need to be washed first if it is American style). (The more rice you use, the thicker the soup will be.) Bring it again to a boil. Then turn down the heat and simmer until thickened (at least one hour). Remove the bones and scrape off any meat to return it to the pot. Add salt, pepper and soy sauce (sparingly) to taste. To serve: placed chopped green onions, soy sauce and sesame seed oil (a few drops) into a serving bowl. Ladle in the congee (jook) and use your choice of the garnishes to add flavor and color to the dish.
With a fork, crush the feta cheese and mash with the lemon juice and the vegetable and olive oils until smooth.
Preheat over to 325°. Line 2 cookie sheets with parchment paper. In small bowl combine flour, cocoa, baking powder and salt. In heavy saucepan melt chocolate and butter over low heat stirring until smooth. Remove from heat and cool. In large bowl beat at medium speed, eggs and sugar until light and lemony colored, about 2 minutes. Reduce to low speed and add cooled chocolate mixture, flour mixture and vanilla. Beat just until blended. Increase speed to medium and beat 2 minutes. With wooden spoon, stir in pecans and chips. Drop by rounded teaspoonfuls 2-inches apart on cookie sheets. With back of spoon, spread batter into 2 inch rounds. Bake until tops are shiny and cracked, about 13 minutes. If doing 2 sheets at once, rotate between racks at about 6 minutes. Cool 10 minutes on sheet then transfer to rack to cool totally.
Preheat oven to 325 degrees. In a mixing bowl, combine all soups together, until smooth. Place a large sheet of aluminum foil on a cooking sheet, large enough to cover entire roast, and then some. Place roast on foil lined cooking sheet. Pour soup mixture over roast, completely covering all areas of the meat. Fold foil over the top of the roast, making sure not to touch the meat. Pinch the ends of the foil together at the top, and along the sides, making sure the roast is completely sealed. Puncture foil a few times with a fork, allowing steam to escape. Place roast in oven. Bake for 1 hour per pound at 325 degrees (approximately 3 to 4 hours). After cooking time, open foil carefully. Remove roast from baking sheet and place on a plate. Pour gravy from foil into a serving bowl. Slice roast as desired, and serve with gravy. Enjoy!
Boil pawpaw in skin, then cut into small pieces. deseed & finely chop peppers Finely chop onion & garlic. Mix all solid ingredients. Add vinegar & simmer mixture for approx 20 minutes. Cool , bottle in sterile jars.
Combine flour, salt and pepper in bag. Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat. Set aside. Heat skillet with 2-3 tablespoons of butter and a dash of oil. Saute the onions on medium heat until tender and glossy. Transfer to side dish and sprinkle with sage, salt and pepper. Return skillet to high heat, add 3-4 tablespoons butter and dash of oil. Add liver and sear 5 minutes until brown. Inside meat should be slightly pink. Return onions to pan til heated. Remove liver and onions from pan and plate. Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce. Pour over liver and onions, sprinkle with parsley and serve.
Butter an 11 x 7-inch baking dish. In a skillet cook the pork sausage meat in a skillet until well browned (you may drain the fat but leave a few tablespoons in the skillet; remove to a bowl and set aside. In the same skillet add in onion and cook for about 3 minutes, then add in the sliced mushrooms and mix to combine; set aside. Remove and unroll 1 package of the crescent rolls. Press the dough into the bottom of the baking dish to form a crust. Seal the perforations together. Sprinkle the cooked sausage meat over the dough, then sprinkle the sauteed onion/mushroom mixture over the sausages. Top with finely cubed cream cheese, then pimientos. In a bowl beat eggs with cream, cayenne pepper, black pepper and garlic powder; pour evenly over the top of the mixture. Unroll the remaining crescent roll. Cut the dough into 1/2-inch lengthwise strips. Use strips to form a lattice crust over the top of the quiche. Sprinkle with paprika. Bake at 350°F for 50-55 minutes (cover with foil if browning too much). Let stand for 15 minutes before slicing.
Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter. Cook on low for 4-6 hours. Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth. Add this mixture to crock pot and cook on low for an additional hour.
Melt together in top of a double boiler the morsels, instant coffee, and water. Cream together butter and sugar; blend into the butterscotch mixture. Add flour alternately with the buttermilk to the creamed mixture. Add eggs, one at a time, beating well after each addition. Turn into a well-greased and floured Bundt pan or a tube pan. Bake at 350 degrees for 55-60 minutes. Cool for 15 minutes before removing from pan.
In large bowl, cream butter until light and fluffy. Gradually beat in sugar. Beat in eggs one at a time. Add mashed bananas, vanilla and sour cream. Sift together flour, baking powder, baking soda and salt. Fold into the creamed mixture, stirring just to blend. In a small bowl, combine topping ingredients. Sprinkle half the mixture over bottom of a well greased 9x13" baking dish. Spoon in the batter. Sprinkle with remaining topping. Bake at 350 degrees for 20-25 minutes.
Cream butter, add suger and beat. Beat in egg and vanilla. Add dry ingredients alternately with milk, beginning and ending with dry ingredients and do not overmix. Pour into a 9 x 9 pan. Sprinkle raspberries over batter. Bake 350F for 45 minutes or until cake tests done. Icing. Cream butter and shortening. Add vanilla and salt. Beat in sugar, 1 cup at a time, blending well after each addition. Add milk and beat at hight speed until light and fluffy. Makes 3 cups.
Split and toast English muffins to desired color. Place 1/4 of the cottage cheese on each muffin half. Place 1/2 a Canadian bacon slice on each half of each muffin. Place 1 tomato slice on each muffin half. Salt and pepper tomato slice to taste and serve. Optionally, you may quickly brown the Canadian bacon in a hot pan before placing it on the English muffin.
Cream butter; gradually add sugars. Beat in egg until mixture is light. Sitr in bananas mashed together with milk. Sift together flour, baking soda and salt and add to banana mixture. Sitr only until combined. Add walnuts. Turn batter into a greased loaf pan and bake at 350F for 1 1/2 hours or until a toothpick inserted in the centre comes out clean. Makes 1 loaf.
Sprinkle chicken livers with sage,salt and pepper,set aside. Heat butter in a skillet over medium hight heat until hot. Add prosciutto and cook 1 minute. Stir in chicken livers,cook 5-6 minutes,stirring constantly. Add wine. Bring to a boil,reduce heat and simmer 3 minutes.
Heat olive oil in a deep pan. Add garlic, onion and bay leaf and saute over medium heat for about 5 minutes. Add eggplant, salt and herbs and stir. Cover and cook over medium heat, stirring occasionally, for 15-20 minutes until eggplant is soft. Add zucchini, bell peppers, black pepper, and tomatoes. Cover and simmer for about 10 more minutes, or until zucchini and bell peppers are tender. Top with grated parmesan cheese and/or optional ingredients.
Microwave first 3 ingredients until melted. Cool slightly. Beat cream cheese and 1/4 cup butter at medium speed until creamy. Gradually add 1/2 cup sugar. Add 2 eggs, 1 at a time. Stir in 1 teaspoon vanilla. Fold in 2 tablespoons flour and 1/2 cup chocolate morsels. In a separate bowl beat remaining four eggs and add 1 1/2 cups sugar. Add melted chocolate mixture and 2 tsp vanilla. Add 1 cup flour, baking powder, and salt. Stir in remaining 1 cup chocolate morsels. Reserve 3 cups of chocolate batter. Pour remaining chocolate batter into a 13 X 9 inch greased pan. Pour cream cheese batter over this. Top with remaining chocolate batter. Swirl with knife. Bake at 325 degrees for 40 to 45 minutes until toothpick comes out clean. Serve with caramel and chocolate sauce. Spread a thin layer of caramel sauce on bottom of plate. Place brownie square in center. With chocolate sauce squirt dots around brownie. Using a toothpick pull through to make a swirl design. Chocolate Sauce: Bring cream to boil in heavy sauce pan. Remove from heat. Add chocolate and stir until melted. Place in squirt bottle to swirl into caramel sauce. Caramel Sauce: Melt butter in heavy sauce pan over medium heat. Add sugar and stir constantly. After mixture boils, add cream and vanilla. Remove from heat.
spray nonstick in an 8 x 8 square pan. brown ground beef and add green chiles. strain ground beef and chile mixture. pour a small amount of enchilada sauce in the bottom of the pan. lay the tamales in the bottom. pour ground beef mixture on top of tamales. pour the remaining enchilada sauce on top. bake for 30 mins at 350 degrees. add shredded cheese and bake for another 10-15 minutes until cheese is melted. remove from oven and let stand for 10 minutes. serve with sour cream and enjoy.
Soak vegetables overnight in salted ice water (1/4 cup pickling salt to 6 cups water. Bring to boil in same brine. Drain and rinse. In large saucepan mix flour, mustard, turmeric, salt, brown or white sugar and celery seed. Stir in vinegar and water gradually]. Bring to boil. Lower heat and cook, stirring constantly until thickened. Add vegetables and bring to boil. Pack into hot sterilized jars and seal.
Preheat oven to 325 degrees. Cream margarine and sugar. Add peanuts, vanilla, and flour. Roll into small balls. Place on a greased baking sheet. Bake for 35 minutes. Remove from oven and while still hot, roll in powdered sugar. Repeat rolling when cold.
Make the meatballs:. Gently warm the honey in a non-stick frying pan, add the fish sauce and stir to make a syrup. Leave to cool. Put pork in a bowl and fold in honey syrup, scallions, garlic, lemongrass, cornstarch, mint and cilantro. Mix and season with salt and lots of black pepper. Shape into 20 balls and put on a tray lined with greaseproof paper. Chill for 30 minutes To make the sauce, mix all the ingredients together, then set aside. Brush the balls with olive oil and fry for 3-4 mins each side. Serve with the sauce.
Heat olive oil in a large pot and add onion. Cook onion until wilted and add peas, salt and herbs. Cook for 2-3 minutes, while stirring. Add wine and braise until wine is dried up. add bullion and pasta. Cover with enough water to cover pasta. You may need to add more water during the cooking process. Cook uncovered until pasta is done to your liking.Pasta should not be soupy but a bit dry. Sprinkle with parmesean cheese before serving.
Place all the ingredients in a food processor or blender and process until smooth. Taste for any seasoning correction. Delicious warm served over fresh pasta or spooned on bruschetta slices! Yield is estimated.
Stack tortillas and either warm them wrapped in foil on a grill over medium low heat for 5 min.or in a microwave wrapped in a paper towel. Remove tortillas to a work surface and lightly brush each tortilla on 1 side with butter and sprinkle lightly with cinnamon sugar. Top half of the buttered side of each tortilla with some of the banana slices,choc chips, and marshmallows. Fold the other half over the filled half,pressing lightly. Use a spatula to place each taco atop the grill rack or in a skillet for 2 to 3 min until lightly browned and choc and marshmallows start to melt,flipping over halfway through cooking time.
Prepare cream style corn accoring to cooking directions; set aside. Prepare whole kernel corn according to cooking direcitons and drain well; set aside. In large bowl, mix margarine, sour cream and egg. Stir in cream style corn and whole kernel corn. Blend in corn muffin mix. Spoon into well greased 8X8 casserole dish. Bake at 350 degrees for 1 hour or until set.
In a large bowl, combine first five ingredients. Form into 8 patties. Over medium heat on grill, cook burgers on each side until done (no longer pink), about 10 to 15 minutes. Serve with buns and favorite toppings.
Preheat oven to 350 degrees. Coat a 2-quart baking dish with cooking spray and set aside. In a large bowl combine beans, cream cheese, sour cream, green onions , salsa, taco seasoning, green chiles, Splenda, cumin, and 1 cup of the shredded cheese. Pour into prepared baking dish and sprinkle remaining cheese on top. Bake for 45 to 60 minutes, until bubbly.
You will need a container to make this in I use a plastic 9x13 pan with a lid. Glass with plastic wrap will work too. Place half of your sandwiches in the bottom of the pan. Cover with whipped topping. Top with half of your chopped nuts. Drizzle with syrup. Repeat above steps for next layer. Cover and freeze for 2 hours.
First take the lemons and use a lemon juicer to make lemon juice. Then pour the water in to the pitcher and then do the same with the lemon juice. Pour in the sugar and ice and mix.
Pare the cucumbers and leave narrow strips of skin for color. Slice into 1/4-inch slices. In a zip-lock plastic bag, combine onions, pepper, soy sauce, lemon juice, and water. Add cucumber slices. Seal bag securely. Turn bag over and over to coat cucumbers. Place bag in refrigerate for at least 15 minutes. A longer time will enhance flavor. Serve in bowl.
Heat up your waffle iron. Mix dry ingredients. blend in wet ingredients. Pour about 3/4 cup (depending on your waffle iron) onto iron & cook according to manufacturer's directions. I also usually add chocolate chips.
Cut ham to fit the bottom of pastry shell; place into shell. In a bowl, combine the remaining ingredients; mix well. Pour over ham. Cover edges of piecrust loosely with foil to prevent over-browning. Bake at 425* for 35-40 minutes or until a knife inserted near the center comes out clean.