HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set 1/2 cup brown sugar aside to sprinkle on cake before you bake. (I have used both dark and light, either is yummy.). Mix all ingredients except brown sugar and pour into a 9 x 13 greased and floured cake pan. Sprinkle brown sugar on top of cake batter. Bake at 350 degrees for about 40 minutes or until toothpick comes out clean. Cool 15 minutes and pour glaze over top of warm cake. Enjoy! NOTES: My friend preferred brown sugar when making the glaze, and she said she used about 1/2 of a 12-oz. can of evaporated milk when making the glaze.
Heat oven to 375 degrees; spray 13x9-inch (3 quart) glass baking dish with cooking spray. Place stuffing crumbs in resealable food storage plastic bag; seal bag and coarsely crush with rolling pin. In shallow bowl or pie plate, mix stuffing crumbs and butter. In another shallow bowl, beat egg and half-and-half with fork until well mixed. Dip chicken into beaten egg, then coat with stuffing mixture. Place in baking dish. Bake 30-40 minutes or until juice of chicken is clear when center of thickest part is cut.
Pour V-8, tomato paste, and 1/8-1/4 sour cream (depending on how creamy/spicy you want it) into a saucepan and whisk together until combined. Stir constantly on medium to medium high heat until desired soup temperature is reached. Serve Immediately.
Combine first 5 ingredients in a large bowl; stir well. Stir in cranberries. Spoon batter into lightly greased miniature (1 3/4") muffin pans, filling full. Combine sugar and cinnamon; sprinkle on muffins. Bake at 400 degrees for 19 to 20 minutes, or until golden. Serve warm.
Cut kernels off fresh corn. Measure 3 cups corn. In a 10-inch non-stick skillet, cook bacon over moderate heat until crisp. Remove bacon, reserving drippings. Drain the bacon on paper towels; set aside. Add the corn, onion, and red pepper to reserved drippings. Cook over moderate heat, stirring constantly, for 8 minutes or until the corn is tender and lightly browned. Stir in the flour, salt, and black pepper. Add the milk. Cook, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes more or until thickened. Sprinkle with the bacon pieces.
Wash the brussel sprouts and remove any loose leaves. Trip the stem ends if needed and if leaving them whole, make a small cross-cut in the stem. If you have rather large sprouts, cut them in halves or quarters. Slice the shallot very thin. Cut the zucchini into slices. Heat the pan with the olive oil and shallots, and saute over a medium-low heat until the shallots are wilted. Turn up the heat and toss in the sprouts. Cook for a couple of minutes then add the zucchini. Saute until the sprouts are a very bright green and tender-crunchy, and the zucchini is just a bit limp. Maximum cooking time should be around 10 minutes - any more and you'll bring out that bitter cabbage-iness of the sprouts.
Dissolve the beef soup base or the beef bouillon cube in the warm water. Combine the lentils and the cold water in a soup pot and bring to a boil. Lower the heat, cover, and simmer for 45 minutes. While the lentils are cooking, cook the bacon in a skillet and drain on a plate lined with paper towels. Discard the bacon drippings. Add the ground chuck to the skillet and brown. Drain well. Add the beef, bacon and vegetables to the lentils. Melt the butter in the skillet, add the flour, salt, pepper, and vinegar. Cook, stirring constantly, until thickened and bubbly, about 3 minutes. Add the water/soup base mixture, stir well to blend, then add to the soup pot and bring to a boil. Lower the heat, cover, and simmer for 1 1/2 to 2 hours or until the flavors are well-blended.
Preheat oven to 350°F. In a small bowl combine flour, baking soda, salt, and cinnamon. In a large electric mixer bowl cream together the tahini and brown sugar; add the egg and beat until smooth. Now add the flour mixture and yoghurt alternately, beating well after each addition, ending with youghurt. Add the vanilla and beat until smooth. Add the Pistachios, dates, and bittersweet chocolate chunks and mix until well blended. Turn ito a greased and floured loaf pan and bake for about an hour at 350°F or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes and then turn out onto wire rack to cool completely.
Heat the oil in a large, heavy stockpot. Add the onion, garlic, jalapeno, and ginger, and cook over moderate heat, stirring frequently, until the onion is lightly browned, about 6 minutes. Add the curry powder and cook, stirring, until fragrant and lightly toasted, about 2 minutes. Add the tomatoes, scraping up any bits stuck to the bottom of the pan. Whisk in the broth and peanut butter, season with pepper and tamari to taste, and bring to a boil. Cook over moderately high heat for 15 minutes, stirring frequently. Add the sweet potatoes, carrots, and chickpeas, cover partially and cook over moderately low heat until the vegetables are just tender, about 20 minutes. Add the okra and green beans, cover partially and cook until all the vegetables are tender, about 10 minutes longer. Add the kale and juice of 1 lime, and cook for 10 more minutes. Transfer to deep bowls and serve hot. Garnish with the cilantro, lime wedges, and chopped peanuts at the table.
Boil eggs hard. Let cool and cut in half, remove yolks. Finely chop shallot, gherkin and olives. Combine egg yolks and yoghurt until smoot, mix in chopped shallot, gherkin and olives. Fill egg halves and serve.
Blend cheese, mustard, worcheshire sauce and sour cream till smooth. Stir in celery and onion. Fold in crab meat. Put into quiche dish that has been sprayed with Pam. Sprinkle with Old Bay or paprika. Bake at 350 degress for 35-40 minutes. I always double, and sometime even triple, this recipe.
Start cooking pasta according to directions on package. In a heavy sauce pan, heat the oil and butter. Add the chicken and bacon, and cook about 3 minutes over medium heat or until browned. Add the garlic and mushrooms and cook for 3 minutes more. Add the wine and cook until the liquid has reduced by half. Add the cream and spring onion and bring to a boil. Blend the flour with the water until smooth and add to the pan, stirring until the mixture boils and thickens. Reduce the heat and simmer for 2 minutes. Season with salt and pepper to taste. Add the sauce to the pasta and stir over low heat till combined. Sprinkle with the parmesan cheese and serve immediately.
Brown ground beef. Reserve drippings in pan and transfer beef to a slow cooker. Saute onions, bell pepper, celery, and garlic in drippings in skillet. Transfer to slow cooker. Add next 11 ingredients. Mix well. Cover and cook on high 3 to 4 hours. Sprinkle individual servings with shredded cheese. Serve with tortialls chips.
Add all the ingredients to a cocktail shaker with ice. Shake vigorously. Strain into a cocktail glass. Garnish with a twist of orange.
Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, carrots, bell pepper, garlic, onion, mushrooms, and jalapeno pepper. Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.
Tie allspice, cinnamon and cloves in a cheesecloth bag. Heat cider and brown sugar; add spice bag and simmer for 10 minutes. Remove bag; pour into mugs. Sprinkle with a dash of nutmeg.
Put in a shaker with ice. Shake, shake, shake and then pour. Dip edge of glass in lemon juice and then dip into fine sugar. Sip, sip, sip! Yum, yum, yum!
Chop grapes in a food processor. Pour into a large pan with the wine, spices, zest and salt and pepper. Bring to a boil and cook, uncovered, for 20 minutes or until reduced by 1/2 stirring often. Strain & Set aside. Cook pasta as directed on package until al dente and drain. Toss the hot pasta with the grape sauce. Plate into individual servings and top (if desired) with a dollop of ricotta and a sprinkling of nuts.
Mix cream cheese until smooth. Add seasoning mix, mixing until well blended. Spread on bottom of 9" pie plate. Layer remaining ingredients over cream cheese mixture. Refrigerate. Serve with chips.
Beat eggs, sugar and vanilla until fluffy. Add milk and stir. Dip slice of bread in mixture and put in hot, oiled skillet. Cook two at a time, if possible. Brown each side. When done, add another batch and add shortening.
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter. In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges. To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
Put beans in a large Dutch oven and add water to cover by 2 inches. Bring to a boil; boil 2 minutes. Remove pot from the heat. Cover and let beans sit for 1 hour. Drain out all the liquid. Add the chicken broth, water, ham bone, squash, onion, salt, and pepper to the pot with the beans in it. Bring to a boil. Reduce heat; cover and simmer for 1 3/4 hours or until beans are tender. Take out the ham bone. Mash the soup with a potato masher, leaving some chunks if desired. Remove ham from the bone; cut the meat into chunks and return to the soup; heat until warm enough to serve. Discard ham bone.
In a bowl, combine ALL spices, except the sugar and the pepper flakes, and mix together thoroughly. Add the mustard, and mix the spices into the mustard, until it's almost a paste. Take your rack of ribs, and sprinkle the bone side with a little cajun seasoning. On the meat side of your ribs, spread the mustard/spices, almost like you were icing a cake. Cover entire meat side with your mustard/spice mixture. After the ribs are covered, sprinkle your pepper flakes on top, to add a little spice. Finally, sprinkle your sugar on top, to get that little twinge of sweetness! Smoke on a charcoal BBQ, for about an 1 hour and 30 minutes, bone side down the entire time. Adjust cooking time depending on how big your rack of ribs is, and how hot your fire is. The key to these ribs being perfect is low and slow.
Preheat oven to 200 degrees. Tear bread into pieces and place in a small mixing bowl along with milk. Set aside. Melt 1 tablespoon of the butter in a large electric skillet over low heat. Add onion and pinch of salt and sweat until onions are soft. Remove from heat and set aside. In the bowl of a electric mixer, combine bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, pepper, allspice, nutmeg, and cooked onions. Beat on medium speed for 1-2 minutes. Using a scale, weigh meatballs into 1 ounce portions and place on a sheet pan (an ice cream scoop heals here). Shape meatballs into rounds. Heat remaining butter in the skillet over medium-low heat, or set to 250 degrees. Add meatballs and saute until golden brown on all sides, about 7-10 minutes. Remove meatballs to an ovenproof dish using a slotted spoon and place in warmed oven. Decrease heat to low and add flour to skillet. Whisk until lightly browned, approximately 1-2 minutes. Gradually add beef stock and whisk until sauce begins to thicken. Add cream and continue to cook until gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
Set oven to 350 degrees F. Butter a 13 x 9-inch baking dish. Heat 1/3 cup oil and 1/3 cup butter butter in a large skillet over medium heat. Add in the sausage meat with the onion, garlic, celery, mushrooms, parsley, sage, bay leaf, poultry seasoning and chopped apples; saute over medium heat until the sausage meat is cooked and the veggies are tender (about 5 minutes). Season with seasoned salt and pepper to taste. Add the cubed bread to the sausage/veggies mixture; mix to combine and season with more seasoned salt and black pepper. In a bowl mix together 1 cup of broth with 1 cup half and half cream (or milk) melted butter and eggs until well combined. Add to the breadcrumb/veggie mixture; toss to combine (season with more salt and pepper if desired). Transfer mixture to the buttered cassserole dish. Drizzle top with remaining 1/2 cup chicken broth (if you prefer your stuffing on the dry side, then omit the 1/2 cup of broth on top). Sprinkle with grated Parmesan cheese. At this point you can cover and refrigerate up to 8 hours. Bake uncovered for about 50 minutes or until cooked through and brown. Delicious!
In a bowl, mix together water and sugar. Sprinkle with yeast. Allow to sit 10 minutes. Add salt, olive oil, and flour. Knead until very smooth. Divide dough in half. Roll each piece into a 12-inch circle. Place on lightly greased baking sheet and let rise 20 minutes. Flatten each and top with pizza toppings. Bake at 425 degrees for 15 minutes. If you choose to use this recipe for garlic or cinnamon bread sticks, bake untopped for 5 minutes. Remove from oven, top with margarine of choice and either garlic salt or cinnamon sugar mixture. Return to oven for about 3 minutes. Remove from oven and cut into breadsticks.
Heat oven to 400°F. Place 1 tablespoon butter and leeks in heavy pan; cook, shaking pan and stirring, until leeks begin to turn transparent. Add 1 tablespoon water, stir and cover pan. Continue cooking until leeks are tender, 10 minutes, adding more water if necessary to prevent leeks from sticking. When leeks are cooked, transfer them to bowl and blend inches Add goat cheese and cream. Season to taste with salt and pepper. Gently stuff each apple with an equal amount of the goat-cheese-and-leek mixture, pressing it into cavity and mounding on top. Core the apples and remove strip of peel from circumference of each apple (lemon juice will keeping them from oxidizing and discoloring); place apples in baking dish. Pour wine around apples, put bay leaf in wine and lightly salt interior of each apple. Top each apple with 1/4 of the remaining tablespoon of butter. Bake apples in center of oven until tender and cheese is dark golden on top, 35 to 45 minutes. Transfer to plates, garnish with parsley and serve immediately as appetizer or side dish.
Melt butter in a 5-quart pot over medium-high heat; add flour and cook, stirring, until mixture is bubbly. Remove from heat and gradually stir in broth; return to heat and cook, stirring, until sauce is smooth, thick and boiling. Stirring constantly, gradually add milk and cream; then stir in parsley, paprika, dill, lemon juice, and tomato paste. Cook just until heated through, about 2-3 minutes. Stir in shrimp and cook for 1 more minute.
Preheat oven to 375 degrees F. In a large mixing bowl and by hand, stir together the brown sugar, applesauce and oil until well combined. Add both eggs and vanilla and whisk until well combined. Set aside and combine dry ingredients well in a seperate bowl. Stir dry ingredients into previously set aside wet ingredients just until combined. Do not overmix. Stir carrot and pineapple into batter. Spray your muffin pan very well with nonstick spray. Get the sides good so your muffins release well -- yes, even if you use nonstick (I do too). Using a 1/4 cup measuring tin for mini muffin pan or 1/2 cup tin for regular muffin pan, fill holes almost full and bake approx 15 minutes for mini muffins or 20 minutes for regular. Your oven may vary, but a toothpick inserted into middle muffin hole should be moist, with a few crumbs, but not sticky wet. Feed your flock and enjoy!
Preheat the oven to 325F, and grease and line a 10in square cake tin with baking parchment. Heat the butter, treacle and honey together in a saucepan over a low heat until melted. Meanwhile, combine all the dry ingredients except the bicarbonate of soda in a bowl. Stir the bicarbonate of soda into the warm milk until it dissolves. Pour the milk over the dry ingredients and mix well, then add the melted treacle mixture and stir again to thoroughly combine. Pour into the prepared tin and bake for 50 minutes, or until just firm to the touch. Remove from the oven and leave to cool completely in the tin. It will sink slightly in the middle as it cools. Remove from the tin and place in an airtight container or wrap in foil or clingfilm. Store in a cool, dry place. To serve, cut into 16 squares.
In a medium bowl, combine the chicken broth with soy sauce, wine, sugar, dissolved cornstarch and water, sesame oil and crushed red pepper. Whisk until smooth. In a large skillet, heat 2 t. oil until hot and add the onion wedges. Cook for about 6 minutes. Add mushrooms and continue to cook for another 6 minutes. Transfer onion and mushrooms to a plate. Add another 2 t. oil to the skillet and season chicken with salt and pepper and add to the skillet and cook over med. high heat until golden about 4 minute each side. Transfer to the plate with onions and mushrooms. Add 1 T. oil to the skillet and add the bok choy and red pepper pieces. Cook on medium high heat until crisp tender about 3 minutes. Transfer to the plate with the onion, mushrooms, and chicken. Add the remaining oil to the skillet and cook the ginger and garlic until fragrant about 1 minute. Return the chicken and vegetables to the skillet. Whisk the sauce in the bowl, and add to the skillet. Bring to a boil and simmer stirring until slightly thickened, about 1 minute. Transfer to bowls and serve.
Pour the Kahlua into a Cocktail glass. Take a teaspoon, touch the edge of the spoon to the inside. side of the glass right near the surface of the Kahlua, round back side of the teaspoon up. Gently pour the Bailey's onto the round backside of the spoon. The directions don't mention when to add the Amaretto -- so take your best shot (pun intended).
Make a well in the center of the flour, place the salt in the well and add the water small amounts at a time. Knead well to form a very smooth dough. Using well oiled hands, make balls the size of a tangerine and place them on an oiled surface. Counter top, table, marble block etc. Spread out the balls one by one with the palm of your oiled hand stretching the dough gently in all directions until it is very thin. Fold in the 4 sides to form a square approximately 3-4 inches in size. Cook briefly in a well buttered skillet on both sides until lightly browned. Served with honey or sugar these are a wonderful breakfast or snack. We also stuff them(occasionally here in Morocco) before folding with sweet mixtures such as ground almonds and sugar or with onions, parsley, and spices; meat can be added as well. We like to stuff them with my precooked kefta (sometimes)but always with onions, parsley and tomato (either a bit of Hajar's Wicked Sauce Tomatish), fresh thinly sliced then diced tomato, pounded tomato or a small bit of tomato concentrate. If stuffing, these are always stuffed thinly, not as bulging pockets. The number of servings is an approximation and has to be as no 2 people make them into the exact same sized pieces. Cooking time is for cooking an entire batch.
Stir the ingredients together. Pour the dressing over 2 cups cabbage. Cover and refrigerate 1 to 24 hours.
For Crust: Preheat oven to 325 degrees F. In a mixing bowl, blend butter and cream cheese until well combined. Cut in the flour with a fork. Divide dough into 6 balls. Chill in the refrigerator for 1 hour. Grease a 6-cup jumbo muffin tins with butter or nonstick cooking spray. Pat each of the chilled dough balls into each muffin cup. Bake for approximately 8 minutes, or until golden brown. For Filling: Preheat oven to 350 degrees F. In a saucepan over medium heat, melt butter and stir in flour. Slowly blend in half-and-half, stirring constantly. The sauce should be thick; do not brown the sauce. Add mushroom soup, sliced mushrooms, Parmesan, and egg. Stir to combine. Fold in shrimp. Add garlic powder, to taste. Pour mixture into pie crusts. Top with buttered bread crumbs. Bake for 15 to 20 minutes, or until brown and bubbly. Let pies cool for 10 minutes before removing from muffin tin. Garnish each with sprig of parsley.
FOR THE CHILE-INFUSED TEQUILA: combine all ingredients in a jar or bowl. Cover, and let sit at room temperature overnight or at least 2 hours. Strain into bottle or jar and keep in a cool, dark place. MARGARITA: Rim margarita glasses with salt by running a slice of lime around rim and then dipping in margarita salt. Set aside. To make the margaritas, combine the chile-infused tequila, orange liqueur, margarita mix, hot sauce, and ice in a blender. Cover, and puree for 1 minute, until no chunks of ice remain. Fill the prepared glasses with blended margaritas. Garnish with lime slices and a whole chile pepper.
In a medium nonstick skillet with an oven proof handle, heat the oil. Saute' the bell peppers, onion and garlic until softened, 7-8 minutes. Stir in the potato and thyme; cook, stirring as needed, about 5 minutes longer. Preheat the broiler. In a small bowl, lightly beat the eggs, egg whites, salt and pepper; pour over the vegetables, stirring gently to combine. Reduce the heat and cook, without stirring, until the eggs are set, 12-15 minutes. Broil the frittata until the top is lightly browned, about 2 minutes. Let stand 5 minutes before serving.
Preheat oven to 350*. Seperate crescent roll dough into 8 triangles. Cut each triangle in half. Place 1 cooked shrimp in center of each small triangle; top with cocktail sauce. Fold into crescent shape; moisten sides with water; crimp sides in a decorative pattern. Bake for 12 minutes or until golden brown and slightly puffed.
Reserve 1/2 cup drained tomatoes, set aside. Blend remaining tomatoes and reserved juice with beans in small bowl. Spread bean-tomato mixture into 8x8 inch baking dish or round casserole dish. Top with guacamole. Blend sour cream and taco seasoning mix together in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions, and reserved tomatoes. Chill for 2 hours prior to serving. Serve with tortilla chips!
In a large saucepan, bring chicken broth, carrots and 2 cups water to a boil. Reduce heat to low and cook 5 minutes. Add pastina and oregano and cook until carrots and pasta are tender, about 5 minutes longer. Stir in cheese and parsley. Season with pepper.
Cook the tagliatelle in plenty of boiling, salted water and drain when al dente. While hot, combine in a serving bowl with the garlic, parsley, basil, oil, and mix thoroughly. Set aside to cool. Heat oil in a saucepan over medium heat. Add the onion, garlic, & celery & cook until onion is soft. Add the tomatoes, basil, & parsley and season to taste with S/P & sugar. Simmer for 45 minutes, stirring occasionally & being careful not to scorch. Puree with an immersion blender or in your food processor. Cool the sauce on the counter or in the frig, depending on your taste. Luigi recommends the dish should be served cool, not cold. When ready to serve, add the cold tomato sauce to the tepid pasta and toss lightly.
Pat chicken breasts dry with paper towel. Pour bread crumbs or flour and 1/2 tsp salt onto a large dinner plate. Coat chicken breast in flour on both sides. Pour 1/4-inch olive oil into a 10-inch frying pan and heat. When oil is hot, brown chicken breasts on both sides. Remove and set aside for later. Finely chop onion and garlic. Pour enough olive oil to cover bottom of a large, deep frying pan and heat. When hot enough, saute chopped onion, garlic and red pepper flakes. When onions are transparent, add 1-2 Tbsp flour and fry for 3 minutes, stirring constantly. Pour in wine, stir and simmer for 3-4 minutes. Place chicken breasts into the pan with onions and garlic. Slowly pour in chicken broth. Chop parsley and add to pan. Adjust salt. Stir and simmer for 5 minutes, or until breasts are fully cooked and sauce thickens slightly. Serve with white rice or fried potatoes.
Mix all the ingredients and enjoy. It is also good with ice. If you are preparing for a large party be sure that you have a large container or punch bowl.