HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together butter and sugars. Add eggs one at a time. Add vanilla. Sift together dry ingredients then add to Creamed mixture, stirring to incorporate. Stir in zucchini, coconut and raisins. Spread into a buttered jelly roll pan. Bake 30-40 minutes until lightly browned and toothpick inserted in center comes out clean. Cool in pan. For Icing: Melt butter in a small bowl. Add remainging ingredients, except nuts. stir until smooth. Ice cooled bars. Sprinkle with nuts. Cut into squares.
Heat oil in a large saute pan, cook onion and garlic until soft. Add wine and boil briefly before adding tomatoes, passata and paste. Simmer for 15 minutes or until sauce thickens. Meanwhile, cook pasta in a large pan of salted water until just tender, drain. Add marinara mix to the sauce and cook for 5 minutes or until prawns are pink. Stir parsley into sauce, salt and pepper to taste. Serve sauce over hot pasta.
In a bowl stir together flour and 1/2 cup of the pecans to combine thoroughly; set aside. Spread remaining 1 cup pecans in a shallow pan; set aside. In mixer bowl combine butter and sugar; beat until fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in orange rind and vanilla. To butter mixture add flour mixture alternately with sherry, mixing to blend after each addition. Gather dough into a ball and enclose in plastic wrap. Refrigerate until dough is firm enough to shape (about 45 minutes). Preheat oven to 350°F Shape dough into 1-inch balls; roll balls in pecans to coat evenly. Place about 1 inch apart on ungreased baking sheets. Bake until cookies are golden brown and feel firm when touched lightly (15 to 20 minutes). Transfer to wire racks to cool.
In a medium-sized saucepan, bring all the ingredients to a boil. Reduce the heat and simmer gently for ten minutes, stirring occasionally. Remove from heat, and chill the mixture thoroughly. Once chilled, freeze in your ice cream maker according to the manufacturer's directions. Once churned, be sure to scrape any saffron threads clinging to the dasher back in to the ice cream.
Heat oven to 375°F Spray cookie sheet with cooking spray. In 6-inch skillet, cook bacon over medium heat 3 minutes. Add onion; cook 3 to 5 minutes or until tender. Remove from heat. Drain if necessary. In small bowl, stir cream cheese until smooth. Add bacon mixture, Cheddar cheese, parsley, paprika and caraway seed; mix well. Set aside. Separate dough into 4 rectangles; press perforations to seal. Spoon 1/4 of bacon mixture onto each rectangle; spread to within 1/2 inch from 1 long side. Roll up each rectangle, starting with topped long side and rolling to untopped side. Press edge to seal. With serrated knife, cut each roll into 8 slices. Place cut down side on cookie sheet. Bake 15 to 20 minutes or until golden brown. Serve warm.
In a large stock pot, start to brown beef. About half way through add onion and finish browning meat. Add garlic salt, chili powder, cumin, Rotel tomatoes, and tomato sauce. Stir well. Then add 2 cans of Jalapeno Ranch Style beans, beer, salt and pepper to taste. Simmer on low for 1 hour with the lid on, stir occasionally. Serve with cornbread and lots of cheese. :).
Cook the ravioli according to package directions. Let cool to room temperature. Meanwhile, preheat oven to 425°F and chop the basil. Place ravioli on a parchment lined baking pan. Layer each ravioli with a slice of tomato, then season with salt and pepper. Then continue with with the basil then the cheese. Bake for about 15 minutes (or until the cheese is melted and the ravioli edges start to brown). Drizzle with the olive oil and serve.
In a 2- to 3-quart pan, bring water to a boil. Add rice and 1/2 teaspoon salt. Cover, adjust heat to low, and cook until most of the water is absorbed, about 15 minutes. Turn off heat and let sit 5 minutes. Stir in pesto and 1 1/2 teaspoons lemon zest. Garnish with chopped tomatoes.
Preheat oven to 325 F degrees. Season the lamb shanks with salt and pepper. In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm. In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored. Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil. Pour the wine mixture over the lamb shanks; top up with water if needed. Cover; put in oven and cook for 2 1/2 - 3 hours until very tender. Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices. Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency. Serve up on individual plates and enjoy.
Saute sausage 15 minutes; remove to casserole. Add oil to sausage drippings; brown beef in oil, 15 minutes; remove to casserole. Saute onion; add to casserole. Saute mushrooms with sauerkraut and wine. Add tomato sauce, soy sauce, caraway seeds and vegetable seasoning. Add this to casserole also, mixing well. Cover and bake at 375°F for 2 to 2 1/2 hours. Stir casserole every 30 minutes. Or cook in crock pot on high heat for 4 hours.
For the filling: Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in large oven-safe nonstick skillet over medium-high heat. Add two-thirds of peaches, sugar, and salt and cook, covered, until peaches release their juices, about 5 minutes. Remove lid and simmer until all liquid has evaporated and peaches begin to caramelize, 15 to 20 minutes. Add remaining peaches and cook until heated through, about 5 minutes. Whisk lemon juice and cornstarch in small bowl, then stir into peach mixture. Cover skillet and set aside off heat. For the topping: Meanwhile, whisk flour, 5 tablespoons sugar, baking powder, baking soda, and salt in medium bowl. Stir in buttermilk and butter until dough forms. Turn dough out onto lightly floured work surface and knead briefly until smooth, about 30 seconds. Combine remaining sugar and cinnamon. Break dough into rough 1-inch pieces and space them about 1/2 inch apart on top of hot peach mixture. Sprinkle with cinnamon sugar and bake until topping is golden brown and filling is thickened, 18 to 22 minutes. Let cool on wire rack for 10 minutes. Serve. (Although best eaten the day it is made to maintain the texture of the cobbles, leftovers may be refrigerated for up to 1 day. Individual portions may be removed from skillet and reheated in microwave or in the oven.).
Remove fat from chicken. In 3 1/2- to 6-quart slow cooker, mix remaining ingredients except mushrooms, tomatoes, basil and cheese. Add chicken. Cover and cook on Low heat setting 5 to 6 hours. Remove chicken from cooker; place on cutting board. Use 2 forks to pull chicken into shreds. Return chicken to cooker. Stir in mushrooms and tomatoes. Cover and cook on Low heat setting about 15 minutes or until heated through. Sprinkle with basil. Serve with cheese.
Mix the egg yolk, one cup brown sugar, butter, milk, vanilla, baking powder and flour in a bowl. Spread in a greased baking pan (8-9 inches square) and cover with the dates. Beat the egg white and two tablespoons brown sugar together. Pour the mixture over the dates. Cook until the top is brown, at 350 F for about 30 minutes.
Preheat the oven to 375°F degrees. Proof the yeast in the lukewarm water with the sugar. Bring the coffee to a boil, turn off the heat, and stir in the chocolate to let it melt. Add the molasses and stir again. Let cool until lukewarm. Blend together the yeast mixture, the coffee mixture and the sourdough starter. Add the caraway seeds, salt, ground bran cereal and stir in the flour, cup by cup. When you have a dough that you can knead, place it on a lightly floured (all purpose flour) work surface, kneading until elastic and shiny. Place in a large buttered bowl, cover with a towel and let stand in a warm place to rise until doubled in bulk. This should take about 1 to 1 1/2 hours. Take the dough out again and punch down a couple of times. Divide into 2 equal pieces, shape these into two round loaves and place on a buttered baking sheet. Cover with a towel and let stand in a warm place for about 1 hour or until doubled in size. Bake about 50 to 55 minutes or until brown and the breads sound hollow when tapped with your finger. Cool the breads wrapped in a towel. Two loaves. Can be frozen. Breads Of The World.
In a bowl, combine oil, vinegar, onion, salt, basil, mustard & pepper & mix well. When potatoes are tender, but not mushy, drain, place in large bowl & pour this marinade over them. Toss gently until absorbed. Gently stir in eggs & vegetables. Mix mayonnaise & milk together & fold into the potato mixture. Chill several hours before serving. Note: I cube my potatoes before they go into the pot to boil. They cook faster & I don't have to cube hot potatoes! Just watch them, because you don't want them mushy! "Cooking Time" is chilling time,.
For cheese spread, process cream cheese, peppers, lemon zest and cilantro in food processor until smooth. Peel and pit avocado. Place in a small bowl and mash coarsely with a fork. Stir in lime juice and salt. Tortilla prep:. Working with 1 tortilla at a time, place on stove fire (gas) for a couple mins on low each side to get that grilled taste. Let it puff up and quickly turn to the other side. These are served cold so a fast warm on the tortilla is nice. Spread about 3 tablespoons cheese spread on tortilla. Partially cover lower third of tortilla with 1/3 of salmon. Using 1/5 of avocado mixture, make a band across center of tortilla. Sprinkle with scallions. Roll up. Repeat with 2 more tortillas and remaining salmon. Repeat with remaining tortillas and turkey, placing turkey over two-thirds of each tortilla. Wrap each roll in plastic wrap. Refrigerate 2 hours to create firm cheese spread or up to 8 hours. To serve, trim 1/2 inch from each end; discard. Cut each roll into 8 slices.
Heat up Chili. Fill a bowl with greens and add the rest of the ingredients. Enjoy!
Lightly oil waffle iron (if needed) and preheat. In mixing bowl, beat eggs until foamy, then add remaining waffle ingredients, stirring until smooth. Pour batter onto hot waffle iron (your manufacturer's guide should say how much since waffle irons are different sizes). Bake about 5 minutes or until the steaming stops. Keep extras warm while making the remaining batter. And while waffles bake, mix honey with peanut butter and microwave about 30 seconds to 1 minute to soften it up. Stir to mix. Top waffles with butter and drizzle with peanut-honey topping.
In a bowl, dissolve gelatin in water. Stir in pie filling; mix well. Slowly stir in soda (mixture will foam). Pour into an 8-inch square dish. Cover and refrigerate until firm. Cut into squares. Garnish with whipped topping if desired.
In a mixing bowl, combine 3 1/2 cups tepid water, the honey, yeast, and oil. Stir and set aside for 5 or 6 minutes, until mixture bubbles and foams. In the meantime, spray two 8- by 5-inch loaf pans with cooking spray. Add the flour, a cup or so at a time, and the optional salt, mixing with your hands or a wooden spoon until the dough comes together and forms a manageable ball. Turn out onto a lightly floured surface and knead for 8 to 10 minutes, until your hands come clean when lifted from the dough and the dough is smooth and elastic. [To test if the dough is well kneaded, insert a clean thumb into the dough, and count to 5. If your thumb comes out clean, the dough is kneaded properly, and you don't need to add any more flour.]. Preheat oven to 350°F Divide the dough into two equal-sized pieces, and shape into loaves. Place loaves in pans. Cover with dish towels, and set aside in a warm, draft-free place for 40 minutes to 1 hour, until doubled in bulk. Bake bread on the center rack of the oven for about 40 minutes, until the crusts are golden brown and the loaves sound hollow when thumped on the bottom. Cool completely on wire racks before slicing.
Preheat oven to 450°. Lightly spray a baking dish large enough to hold fish in a single layer. Combine butter, lemon juice, salt, sugar, and the spices. Cut fish into serving-size pieces. Dip the fish, one piece at a time, into the butter mixture. Roll the breaded fish pieces into the crackers, coating thoroughly. Place fish, in a single layer, in the prepared baking dish. Spoon the remaining butter mixture over the fish. Bake, uncovered, at 450° for 15 minutes.
Heat a small skillet to medium. Using a butter knife, spread half of mayonnaise onto one slice of the bread, place mayo side down in the skillet. Top with cheese. Spread remaining mayonnaise onto second slice of bread and place mayonnaise side up on top of cheese. Cook 3 minutes, or until bread is toasty brown, turn and repeat. Note: Miracle Whip does not work for this, as the sugar in it tends to burn.
In a small bowl whisk the vinegar, honey, oil, and garlic. Arrange fish in an 8" sq baking dish and pour marinate over, coating completely. Cover and refrigerate at least 30 minutes and up to 4 hours. Preheat broiler. Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick oil. Remove fish, reserving the marinade, and arrange on baking sheet. Pour marinade into a small heavy saucepan and bring to a boil and then back to a simmer for about 15 mins., stirring often. While sauce is simmering, broil the fish until they are just cooked through and carmelized on top, about 12 minutes (Watch last few minutes that you're not too close to the broiler and fish is burning). In small pan, sauce will thicken similar to a steak sauce. Spoon off any excess oil if preferred. Transfer fillets to plates, drizzle sauce lightly on top just for presentation to keep the eye appeal of the carmelization and then spoon more sauce around the fish. Serve.
Cook beef in skillet until browned. Pour off fat. Add taco seasoning, add water according to package directions. Cook until seasonings are well blended Add soup, salsa, milk, sour cream, corn, tortillas and half the cheese. Stir. Spoon into a 9X13 baking dish. Cover. Bake at 400 degrees for 30 minutes or until hot. Sprinkle with remaining cheese and allow cheese to melt.
Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, mustard and pepper in a blender or food processor. Process until smooth. Serve over salad. Enjoy!
If using canned chickpeas, drain in a sieve and rinse briefly under cold water. In a pot over medium heat, add the olive oil, garlic and harissa paste, and cook for 2 minutes. Add the coconut milk and chickpeas, then leave to simmer gently for 10 minutes until fragrant. Just before serving, add the cherry tomatoes and cilantro (coriander leaves). Season to taste, and serve as suggested. Also delicious served with a tomato and onion salad, or with sliced mango.
Preheat oven to 350 degrees F. 1. In a glass baking dish, mix the butternut squash and olive oil, Salt and pepper to taste. Bake for 35 minutes. 2. In a skillet, saute onion in olive oil on medium-low heat for 15-20 minutes. The onions will soften and begin to carmalize. 3. Add rosemary and garlic to the pan and saute for a minute more. 4. Add the onion mixture to the butternut squash. Gently mix with a spatula. 5. Sprinkle Gorgonzola over the top. 6. Bake for 15-20 minutes. 7. Serve and enjoy!
Melt butter and pour in machine pan. Add water, sugar, salt, honey, and dry milk. Swish around a bit to mix. Add flour. Make a small well in the center of the flour and add yeast. Run machine on Quick Bread cycle. (about a 2 hour cycle on mine). I set the container on a scale and add the ingredients by weight, so the only thing to wash is a measuring spoon. :).
Preheat oven to 325 degrees (175 C.). Pound out the chicken breasts until flattened out a bit and season with a little salt and pepper. Put a slice of cream cheese in the middle of each one and sprinkle with chives and roll up each one. Wrap each rolled breast with a slice of bacon and secure with toothpick. Combine the remaining ingredients and mix until smooth to make the sauce. Place the rolled chicken breasts in a well greased 13 x 9 inch baking dish and pour over the sauce. Bake in the preheated oven for about an hour or until chicken is cooked and juicy.
Make marinade:. In a large saucepan stir together marinade ingredients. Bring marinade just to a boil, stirring (marinade will rise and foam), and remove pan from heat. In a blender puree marinade in 2 batches, transferring it as pureed to bowl. Cool marinade to room temperature and spoon off any remaining foam. In a large heavy resealable plastic bag combine pork and marinade and seal bag, pressing out any excess air. Put bag in a baking pan and marinate pork, chilled, turning bag once or twice, at least 8 hours and up to 24. Let pork in marinade come to room temperature, about 40 minutes. Transfer marinade to a saucepan and bring just to a boil. Preheat oven to 375°F Pat pork dry with paper towels and season with salt and pepper. In a flameproof roasting pan heat oil over moderately high heat until hot but not smoking and brown pork on all sides. Roast pork in middle of oven, basting frequently with some marinade, until a meat thermometer registers 155°F for slightly pink meat, 1 to 1 1/2 hours. Transfer pork to a cutting board, reserving juices in roasting pan and discarding string, and let stand, covered loosely with foil, about 15 minutes. While pork is standing, skim and discard fat from pan and add remaining marinade. Deglaze roasting pan over moderately high heat, scraping up brown bits. Bring sauce just to a boil and strain through a fine sieve into another saucepan. Bring sauce to a simmer and whisk in beurre manie, bit by bit, whisking until sauce is combined well and thickened slightly. Serve pork, sliced, with sauce.
Rinse the chicken and pat it dry. Rub the entire chicken with olive oil, then generously sprinkle with salt and pepper. Place the dry stuffing mix in a bowl and add the chicken stock. Stir to mix and combine well. Place the stuffing inside the chicken cavity. Line the bottom of the slow cooker with the halved potatoes (try and get one single layer of potatoes for even cooking) and the onion slices. If desired, add in the crushed garlic for a deeper flavor. Sprinkle with salt and pepper. Place the chicken on top of the potatoes and onions. Place the lid on the slow cooker and set on Low for 8 - 9 hours, or on High for 4 - 5 hours, until the chicken is completely cooked through and the potatoes are fork-tender. Remove the chicken from the slow cooker at the end of cooking time, cover with foil, and let rest for 10 minutes before removing stuffing and placing in another bowl. Carve chicken as you normally would. Pro tip: Don't want to cook a whole chicken? You don't have to! This same dinner can be made by placing chicken breasts on top of the potatoes and onions, and placing the stuffing on top of the chicken. Remember to reduce the cooking time by about half. Pro tip: Placing the chicken upside down (breast-side down) on top of the potatoes causes many of the juices from the legs to run down into the breasts while the chicken is cooking. This is a French technique that I've tried in the oven, but it works so much better in the slow cooker!
Brown the sausage in large skillet. Add water, red wine, onion slices and green pepper strips. Cover with lid and cook about 45 minutes or until done. Add tomato paste and cook until hot. Serve on rolls.
Combine first seven ingredients in saucepan and cook for 10 minutes over medium heat. Gradually stir in dissolved cornstarch solution until mixed well. Stir completely before serving. Sauce may be stored in refrigerator for up to one week. Great for steaks or poultry.
n a very large heavy-bottomed pan (with a lid), add all the spices, the sugar, vinegar, Worcester sauce and oil. Heat gently and mix thoroughly until you get a thick brown paste. Add the meat and coat in the paste, leave to simmer (not fry!) for a few minutes with the lid on the pan. Be careful because the sugar can burn easily and you don't want the meat to go too hard. Add rum to sizzle up and look professional! Chop all the vegetables into long thin slices. Bung in to the pan, and add enough water to cover everything. Keeping the lid on the pan, let it simmer for as long as possible - it can keep going for several hours, but watch it to stop it drying out; it should be a sort of gravy consistency. Finally, add the chilli sauce and the coriander in the last ten minutes of cooking. Serve on top of a bed of red rice.
Preheat oven to 275 degrees F. Trim rind and excess fat from ham, leaving a 1/8-inch thick layer of fat. Score sides and top of ham in a diamond pattern; sprinkle allspice over ham. Place ham on a broiler pan coated with cooking spray. Press cloves into ham; drizzle with honey. Bake at 275 degrees for 30 minutes. Pour 1/2 cup Marsala over ham. Bake 30 minutes; baste with 1/2 cup Marsala. Bake an additional 1 hour and 10 minutes or until ham is thoroughly heated. Place ham on a platter; cover with foil. Let stand 15 minutes.
Boil chicken until it falls apart, then shred. Mix 1/2 can of sauce and a little cheese with chicken. Put other 1/2 can on bottom of 11x9 baking dish. Microwave tortillas until soft. Roll chicken mixture into tortillas. Put in pan semi-tightly. Cover with remaining 2 cans sauce. Cover top with remaining cheese and bake at 350 until cheese is fully melted (usually about 20-25 min). Brown top slightly or to preference.
Line a jelly roll pan with foil and spray with cooking spray. Arrange zucchini, onion and garlic in a single layer on the pan. Bake at 425 until vegetables are very tender, about 15-25 minutes. Cool. Process vegetables in a food processor, until coarsely chopped. Stir in yogurt and parsley; season to taste with lemon juice, salt and pepper.
Beat the sugar and butter together until light and fluffy. Beat in the almond meal and vanilla flavouring and the white of 1 egg. Add the flour and knead until smooth. Chill dough in the refrigerator for 1-2 hours. Preheat over to 325 degrees. Roll out the dough on a lightly floured cutting board to the thickness of 1/8"-1/4" (the thinner the dough, the better the cookie). Cut with small round, star, or diamond-shaped cookie cutters. Use a smaller cookie cutter to cut a "window" in half the cookies (these will be the top of the cookie sandwiches). Place all the cookies on lightly buttered and floured cookie sheets. Bake for 12-15 minutes, until golden. Remove cookies from the baking sheet and let cool. Spread the cookies without a "window" with fruit jam. Coat the cookies with "windows" in confectioners' sugar, and then place on top of the cookies with fruit jam.
Put the oven rack in the middle position and preheat oven to 375 degrees F. Toss the yam fries with 1 tbsp of the olives oil, 1/4 tsp of the salt and the garlic. Arrange in one layer on a baking sheet and roast them for 20 minutes. Meanwhile whisk together the other tbsp of olive oil, the lemon zest, lemon juice, basil and remaning 1/4 tsp salt -- and red pepper flakes if using. Remove the yam fries from the oven, drizzle over the olive oil/lemon mixture then flip the fries over. You want to flip the fries at this point to help them crisp up as well as distribute the lemon/basil seasonings. Return to oven and cook for about another 20 minutes until done. I like mine to crisp up a bit so I like to turn on the broiler for the last few minutes. Spinkle with a little extra salt if you like.
In butter, saute onions and garlic til soft. Place ground chuck in mixing bowl and add onions and garlic. Add eggs, water, bread crumbs, sweet peppers, tarragon, mint, salt, and pepper; mix well with your hands. Place ingredients in a baking dish and shape into a nice loaf. Sprinkle wheat germ on top and drizzle honey on top of wheat germ. Bake at 350 for 1 hour.