HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°F. Spray loaf pan 9"x5". In a large mixing bowl mix all dry ingredients. Melt butter add molasses and stir well. Mix buttermilk and eggs together. Pour all wet ingredients into flour mixture. Stir with wooden spoon until just combine. Don't over mix or it will be dry. Spoon into loaf pan and sprinkle oats on top as a garnish. Bake 35 - 40 minutes or until bread sounds hollow when you tap the tops with your fingers. If necessary, cover with foil for the last 10 minutes of baking to prevent overbrowning. It will double in size. Let it cool for 5 minutes and remove from pan.
soak peas overnight. cook hm in 8 cups of water for 45 minutes. ( do not drain water). remove ham and when cool, cut meat off. chop onion and garlic in chopper. add oil, onion and garlic. cook for 5 minutes. add thyme, granulated garlic, salt, pepper, bay leaves, carrots, potatoes and ham and cook for another 4-5 minutes. add 6 cups of ham stock and peas ( drain water ). cook on high with cover until boiling. when boiling turn heat down to low and cook covered for about an hour. Adjust salt, pepper and if want add granulated garlic to taste. Cook for another half hour uncovered.
Combine all in crockpot on low for 4-6 hours. OR -- Combine all and simmer on stovetop on low for 3 hours.
In a very large mixing bowl beat butter until smooth. Gradually add 2 cups of the powdered sugar and the 1/2 cup of cocoa powder, beating well. Slowly beat in the 1/4 cup of milk and the vanilla. Gradually beat in remaining powdered sugar. Beat in enough additional milk to reach spreading consistency. This frosts the tops and sides of two 8 or 9 inch cake layers.
Trim beef of all fat and slice into thin strips. Press out as much blood from the beef as possible. Placing the beef in a colander over a bowl makes this easier to accomplish. Place all ingredients in bowl and mix well. Cover bowl tightly and let sit at room temperature for 2-3 hours, stirring occasionally. Serve chilled as a chaser or with rice.
In a blender put 1 cup oats, blend, put in a bowl. Separately blend the nonfat milk. Set out 8 xip-lock bags. In each bag put 1/4 cup of the un-blended oats, then 2 tablespoons oats, then 1 tablespoons of the non-fat milk. After all ingredients are in the bag, zip shut and store in a cool, dry place until ready to use. To Serve: Empty 1 bag into a bowl and add 3/4 cup boiling water; stir well and let stand for 2 minutes. If thicker oatmeal is desired, use less boiling water. Apple Cinnamon: Add 1/4 teaspoon cinnamon, 2 tablespoons chopped dried apples to each packet. Cinnamon Spice: Add 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg to each packet.
Bring a large pot of water to a boil. Cook the carrots until barely tender (about 5 minutes). Remove from water, place in colander and rinse with cold water until cool. Pat dry with paper towels. Do the same with the green beans. Note: The vegetables can be prepared 1 day ahead and stored in zipper bags in the refrigerator. In a very large skillet, melt the butter over medium heat. Add the shallots and garic and cook for 1 minute. Add the carrots and green beans, stirring occasionally, until heated through. Stir in the red pepper flakes, tarragon or dill weed, and salt and pepper. Serve immediately.
Place sausage in hot cast iron skillet and brown on all sides. Add water, cover and let steam for 5 to 8 minutes or until sausages are no longer pink in the middle. Remove to plate. Drain off any remaining water from skillet. Add olive oil to same skillet along with peppers and onions. Cook over medium heat until soft, about 20 minutes. Place sausage in a roll with peppers and onions. Serve.
CAKE: Soften margarine and shortening. Add sugar. Beat 10 minutes with mixer at medium speed. Add eggs one at a time. Add other ingredients. Beat well. Bake in a large tube pan at 325 for 90 minutes. GLAZE:Combine all ingredients and boil for 10 minutes. Drizzle over cake while cake is still warm.
Arrange a layer of Potato slices in the base of a wide casserole and season with Salt and Pepper and add Thyme, Rosemary and Bay Leaves. Top with Chicken Quarters and sprinkle with Bacon, Onion and Carrots. Arrange the remaining Potato Slices on top, overlapping slightly (Spiral). Pour over the Stout or Beer and brush the Potatoes with Melted Butter; then cover with lid. Bake in preheated oven at 300 Degrees for about 2 hours, uncovering for the last 30 minutes to allow Potatoes to brown. Serve Hot.
In a medium bowl mix butter and sugar until creamy. Blend in each egg separately. Mix at least 2 minutes. Add Lemon Juice, Lemon Zest, Sour Cream and Poppy Seeds. Mix another 2 minutes. Into a separate bowl sift (very important) flour, baking powder, and salt. Gently blend flour mixture a little at a time into the batter mixture. Blend well. Pour into a greased loaf pan or bundt cake pan. Bake at 350 degrees F or 180 degrees Celsius. Takes 60 minutes in loaf pan. If using bundt cake pan check for doneness at 45 minutes.
Combine all the ingredients in a nonreactive bowl and stir to blend. Serve immediately, or store in an airtight container. Refrigerate for up to 2 days.
Combine all ingredients in a 3 qt crock pot. Cover and cook on low setting 2.5 hours. Remove and discard cloves and cinnamon sticks before serving. Directions for spice bag- gather spices and put in a piece of cheesecloth tied with a string. (leave longer threads so it is easier to take out or I hang mine from the end of the crock similar to a tea bag) The punch retains the flavor of the spices without the mess of removal.
In a large mixing bowl, add flour and sugar. Cut in butter until it looks like small pea size crumbs. Reserve 3/4 cup of crumb mixture and set aside. Add baking powder, salt, the 2 egg yolks, milk, and vanilla to the remaining flour mixture. Beat for 3 minutes. Beat the 2 egg whites until stiff but not dry and fold them into batter. Spread batter into lightly greased and floured 9x11 pan. Arrange blueberries over batter. Sprinkle with reserved crumb mixture. Bake at 350 for 40-50 minutes. Serve warm or cooled.
Using a Blender:. 3/4 cup soy milk. 1 tbsp lemon juice. blend for a minute and a half on high. While still blending, separately mix:. 1 cup of sunflower oil (other oils will work but the taste will vary). (personally, I use a mix of sesame seed oil and canola oil sometimes) with 1/2 teaspoon vanilla extract and a tablespoon maple syrup. Then:. add this second mixture very slowly to the blender mixture in one thin stream, while still blending on high, and keep blending until it gets really thick. (it should get thick as you get to the end of the oil). Voila! Heavy Cream!
In a ziploc plastic bag, combine buttermilk, lemon juice, Worcestershire sauce, salt, pepper, paprika, soy sauce, oregano and garlic; mix well. Add in chicken breasts and turn to coat. Seal or cover and chill for 8 hours or overnight, turning occasionally. After 8 hours, drain and discard the marinade. Set oven to 350 degrees. Grease a shallow 13x9-inch baking dish. In a shallow dish, combine the dry bread crumbs and sesame seeds. Dredge the chicken in the crumb mixture. Place in prepared baking dish (sprinkle with more salt and pepper if desired, I use seasoning salt for this). Combine the melted butter and Crisco; drizzle over chicken. Bake, uncovered for 35-40 minutes or until chicken is done. Meanwhile, combine the sauce ingredients in a saucepan; heat through. Serve with/on the chicken. Delicious!
Place macadamia nuts in the bowl of the food processor and use the pulse button to crush. Transfer to a bowl. Add breadcrumbs. Season with salt and pepper. Place flour on a plate. Lightly whisk eggs in a bowl. Dip chicken into flour. Shake off excess. Dip in egg, then macadamia mixture, pressing firmly to coat. Heat olive oil in a frying pan over medium heat. Cook chicken for 3 minutes on each side or until golden and cooked through.
Preheat oven to 350'. In a frying pan fry hamburger and Italian sausage together. Fry til no longer pink in color. Drain In a large bowl combine remaining ingredients together and add the meat. Stir all together. Spray a 2 quart baking dish with cooking spray ( I use Pam) Add mixture into baking dish. Sprinkle with more brown sugar over top and bake 20 to 30 minutes. Until bubbly. Remove from oven and let cool down before serving.
Preheat oven to 350. In a 13x9 pan, spread frozen berries evenly. Sprinkle dry cake mix over berries. Melt butter and pour on top of the berries and cake mix. Bake at 350 degrees for 50 minutes.
In a medium bowl combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and 1/4 warm water (100° to 110°). Mix until smooth. Set bowl aside until mixture is bubbly, 10 to 15 minutes. FOR THE SPONGE: Add 4 cups of the flour and milk to yeast mixture. With a wooden spoon, mix until well combined. Cover with plastic wrap, and let rise at room temperature until double in size, about 30 minutes. In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat 3 eggs, 8 egg yolks, and sugar until light and pale yellow, about 5 minutes. Add the SPONGE mixture. Add salt, vanilla extract, lemon zest, orange zest, rum or brandy, melted butter, and vegetable oil. Whisk on medium speed until combined. Remove whisk attachment from machine, and fit with the dough hook attachment. With mixer on medium-low speed, gradually add enough of the remaining 8 cups flour until dough comes away from side of bowl. Transfer dough to a clean work surface. Knead dough, adding any remaining flour if necessary, until smooth and elastic, 5 to 10 minutes. Transfer dough to a large bowl, and cover with a cloth or plastic wrap. Place in a warm spot away from drafts, and let it rise until double in size, 1 to 2 hours. {Ihad no dough hook so I used wooden spoon and then my hands,{mix well at least 15 min. by hand} Place rack in lower two-thirds of oven, and heat to 350°. Butter two 9-inch saucepans. Cut a piece of waxed paper{I use parchment paper} about 2 inches longer than the circumference of the saucepan. Fold this in half lengthwise to make a double thickness. Place inside the saucepan, patting it to adhere to the butter. The collar should extend 3 to 4 inches above the rim of the saucepan. Seal the 2-inch flap with more butter. {Butterwaxed paper or parchment too}[I like to cut out circles and put on the bottom off pan, paska comes out easier] When dough has doubled in bulk, punch down, and set aside one-third of dough in a medium bowl covered with plastic wrap for decorations. Divide remaining two-thirds dough evenly between saucepans. Place bowl and saucepans of dough in a warm place to rise for about 30 minutes. After 30 minutes, on a clean work surface, shape reserved dough into desired motifs-solar, crosses, rosettes, birds, braids, scrolls, etc. Keep any dough that is not being used covered with plastic to prevent it from drying out. TO ATTACH MOTIFS: Brush surface of risen dough in saucepans with 3 lightly beaten egg whites. Attach decorative dough ornaments, using a toothpicks to secure motifs to loaves and leave them on until paska is baked and then gently remove toothpicks. Keep in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes. FOR THE GLAZE: In a small bowl, whisk together remaining 3 egg yolks and 1 tablespoon water. Brush egg mixture on surface of loaves. Bake 350 F. for 10 minutes, then lower the oven temperature to 325°, and bake for an additional 50 minutes. Cool paska in pans for 30 minutes. When paska has cooled but is still warm, gently remove from pans, and transfer to a rack to cool. Makes two 9-inch round loaves.
Break spaghetti into bite size pieces. Cook until barely tender; drain. Add rest of ingredients. Chill.
Line the base of a 22cm spring form pan with baking paper. Place the biscuits in a food processor, process until finely crushed. Add the butter and process until well combined. Transfer the biscuit mixture to prepared pan. Use a straight sided glass to spread and press the biscuit mixture over the base and the sides of pan. Cover with plastic wrap and place in fridge until chilled. Preheat oven to 160c. Place the cream cheese, sour cream, sugar, lemon rind and juice in food processor and process until combined (make sure food processor bowl is clean). Pour the cream cheese mixture on top of biscuit base. Bake for 1 hour or until just set in centre. Leave the cheesecake in oven, with the door slightly ajar, for 2 hours until completely cool (this is to prevent cracking of the cake). Remove cake from oven and place in fridge for 4 hour to chill. TO MAKE MERINGUE: Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, one tablespoon at a time, beating constantly until the mixture is thick and glossy. Preheat oven to 200c. Spoon the meringue over the cheesecake, spread to the edge. Bake in oven for 5-8 minutes or until lightly browned. Let cool for 5 minutes and place in fridge for 2-3 hours to chill. Serve.
Heat the oil in a 6-quart saupot over medium-high heat. Add the beef and cook until it's well browned on both sides. Pour off any fat. Add 1 3/4 cups vegetable juice, garlic powder and black pepper to the saucepot and heat to a boil. Reduce heat to low. Cover and cook for 1 hour and 45 minutes. Add the potatoes, carrots and onions. Cover and cook for 45 minutes or until the beef is fork-tender. Remove the beef and vegetables to a platter. Stir the flour and remaining vegetable juice in a small bowl until the mixture is smooth, Stir the flour mixture into the saucepot. Increase the heat to medium-high. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables. SERVING SUGGESTION: Serve with couscous tossed with pine nuts. For dessert serve with apple crisp.
Heat oven to 400 degrees. Spray or grease a 15 X 10 inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dow into a 15 X 10 inch rectangle. In small bowl, mix salsa and chipotle chile, spread to within 1/2 inch of edges of dough. Top with chicken strips, onion, and peppers. Sprinkle with cheese. Bake 10 to 12 minutes or until crust is golden brown and cheese is melted.
Whisk together peanut butter and stock and reserve. Season the meat with salt and pepper. Heat the oil in a large saucepan over medium heat. Brown the meat well on all sides; do not crowd the meat; saute in batches if necessary. Remove meat and keep warm. Add the onion, garlic, peppers, and carrots to the pan and saute until the onions are translucent. Add the peanut butter and broth mixture, scraping all the brown bits up from the bottom and sides of the pan. Return the reserved meat (and any juices) to the pan with the tomatoes and their liquid, the thyme and bay leaf. Stir well and bring to a boil. Reduce heat to low and simmer, stirring often, for about 1 hour or until the meat is tender. Taste for seasoning. Remove the thyme sprig and the bay leaf and discard. Serve hot over rice.
Heat butter in a skillet or frying pan; add sofrito & tomato sauce, sauting for about 3 minutes. Add frozen green beans. Cover and cook over moderate heat for about 10 minutes, stirring occasionally. Uncover; add corned beef (broken up); stir to blend, and cook 5 minutes more. Serve over white rice or noodles.
Preheat oven to 300° F (about 150° C). Using an electric beater or kitchen aid, cream together sugar and butter, when it is light and fluffy, add egg yolks one at a time,beat well after each addition. Blend in vanilla and yoghurt. In a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter, beat well. For the egg whites, to ensure a successful formation of stiff peaks, the first step is that the bowl - preferably a metal or glass bowl, and beaters should be clean and dry. If there is a trace of oil residue in the bowl or a little hint of yolk in the whites, it will interfere with the formation of air bubbles. Beat on low speed for about a minute until foamy then switch to medium/high speed until stiff peaks form. (Note: I do not have 2nd spare bowl designed for the kitchen aid for beating the egg whites, so I scoop with a spatula the yoghurt mixture batter - it would be rather stiff by then - into a large separate clean bowl; then wash, dry the beaters and bowl of the kitchen aid with paper towel.). Take a quarter or so of the beaten egg white and mix it into the yoghurt batter, it will bring the consistency of the batter closer to that of the foam so they mix better. Fold the rest of the egg white in 2 or 3 parts, do not over mix. Pour into a greased loaf pan and bake for about 1 1/2 hours (90 mins) or until loaf is golden brown and toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then transfer to wire rack and cool completely.
Heat milk in heavy saucepan (do not boil). Add macaroni, simmer uncovered for 6 minutes, stirring frequently. Beat eggs; add sugar and beat until thick and lemon-colored. Combine egg mixture with milk ande macaroni; add flavoring and raisins. Pour into lightly buttered 2 quart baking dish. Bake at 300 degree for 45 to 50 minutes or until metal knife inserted in center of custard comes out clean. Serve warm or cold with sour cream.
Place pork chops in a 13x9 inch baking dish. Combine remaining ingredients; pour over pork chops. Cover and refrigerate at least 8 hours. Remove from refrigerator; let stand 30 minutes. Bake in marinade, covered, at 325 degrees for 1 hour or until done.
Cream shortening with sugar. Add beaten egg and extract. Sift flour, baking soda, cream of tartar and add gradually to creamed mixture. Add the fine dessicated coconut and mix throughly. Roll into small balls, put on a greased cookie sheet, press down with a fork. Bake for 15 minutes at 325, cookie should be nicely colored. A reminder that ovens vary, so do watch your cookies! Yield will depend on the size cookie you make, so mine is a general yield for amount of flour used.
Chop/grind salmon fine; mash cheese and add to fish with sour cream/French dressing. Add 1- 2 drops Tabasco/Worcestershire sauce. Add seasonings. Form small patties 1" diameter. Sprinkle with finely chopped dill.
Preheat oven to 350°F. Grease and flour a loaf pan. Combine dry ingredients in a bowl and set aside. Beat eggs and sugar together until creamy. Add dry ingredients and mix until combined. Mix in sour cream and melted butter. Pour batter into prepared pan, baking until done, about an hour. Cool in pan for 15 minutes, then turn out onto rack and finish cooling. Dust with powdered sugar.
Grease a 3 quart casserole dish. Mix ricotta cheese, oregano, chives, garlic powder, salt and pepper. Set aside. In order given, layer half of each: zucchini, onion, tomato, green pepper, tomato sauce, grated cheddar and ricotta mixture. Repeat layers. Top with crumbs and parmesan cheese. Bake, covered, at 350 for 25 minutes. Uncover and bake 10 minutes longer.
Combine dressing mix with both vinegars. Add oil, mix well, and then add seasonings and garlic. Add meat and marinate in Pyrex container or ziplock 4 hours to overnight, turning occasionally. Please note that this*will* congeal in the fridge. Grill or broil to desired doneness. Let meat rest 5 minutes before cutting. Enjoy!
Preheat oven to 375°. Mix granulated sugar, brown sugar, margarine and egg. Stir in flour, baking soda and salt; once done, the dough will be stiff and somewhat granulated in consistency. Stir in chocolate chips and habanero bits until well blended. Then Drop dough by rounded teaspoons about two inches apart onto ungreased cookie sheet. Bake for 8 to 10 minutes or until golden brown around edges. Cookie centers will be soft. Cool for 10 minutes, and then carefully remove from cookie sheet. Serve with cold milk and enjoy!
Combine the half and half and milk in a heavy saucepan. Bring to a soft boil. In another bowl beat eggs to mix, then add 1/2 cup of sugar slowly; beat until thick and pale in color. Temper the eggs with 1/3 of the hot milk mixture, stirring constantly with a wire whisk. Pour the tempered eggs into the saucepan with the remaining hot milk, and cook over low heat for 2 min or until it reaches 160°, stirring constantly. Remove from heat and place pan in a large bowl of ice; cool completely, stirring occasionally. Combine remaining 1 cup sugar and 1/2 cup water in a microwave safe dish. Microwave on high for 2 1/2 min or until sugar dissolves. Add the mint to the hot syrup and steep for 5 minute. Remove the mint sprigs and discard. Pour the sugar syrup over the berries and let stand for 20 minute Mash a few with a fork after resting. Add berries to the milk mixture, stir well; cover and chill, stirring occasionally. Pour mixture inot the freezer can of an ice crea freezer and freeze according to manufacturer's instructions. Spoon ice cream into a freezer safe container; cover and freeze for 1 hour or until firm.
Place oven rack in middle position. Preheat oven to 375 degrees. Bring the water to a boil. Keep the water covered as it boils so you don't lose too much as steam. When the oven is at 375, put the water, rice, and salt into an ovenproof pot with a tight-fitting lid. I have successfully used pyrex dishes and cast-iron dutch ovens. If you don't have a good lid, you can also use a double layer of foil. Just make sure it's sealed well around the edges. Pop it in the oven. The rice is done when it is tender and the water is all gone. It usually takes an hour. When it's done, fluff it with a fork and serve. Yum! So simple and good!
Simmer the cauliflower in water with the milk added in (it will keep the cauliflower from turning color). When very tender, drain well. With a hand masher, smash the cauliflower while mixing in the cream cheese, butter, and cheeses to the cauliflower. Salt and pepper to taste.
Combine all the ingredients in a food processor and pulse until crumbly. Alternately, you can mash the ingredients together in a bowl using a fork, or just smoosh everything together with your fingers. Sprinkle over muffins or coffee cake immediately before baking.
Split bread in half lengthwise. Shell and clean shrimp then coarsely dice. Saute shrimp in medium-size skillet with salsa for about 4 minutes. Slice avocados and layer on bread halves. Spoon shrimp on avocado. Top with cheese. Broil 2 to 3 minutes or until cheese melts. Cut each half in half.
Mix the flours together in a large bowl. Stir in the remaining dry ingredients. Make a well in the center and gradually add the warm water, oil, and malt extract to form a soft dough. Turn out onto a lightly floured work surface and knead the dough for about 10 minutes, or until smooth and elastic. Return the dough to the bowl, cover with a clean, damp cloth, and leave to rise in a warm place for at least 1 1/2 hours, or until doubled in size. Lightly oil 2 8x4x2 inch loaf pans. Knead the dough again, knocking out the air, then divide in half. Shape the the dough into 2 loaves and press into the prepared pans. Cover loosely and allow to rise for 30 minutes, or until the dough reaches the tops of the pans. Brush each loaf with a little water and scatter over a few mixed seeds. Bake in a preheated oven at 425 degrees for 30-35 minutes, or until risen and golden brown. Leave in the pans for 10 minutes, then transfer to a wire rack to cool. If you prefer to make rolls, divide the mixture into 24 equal portions and place on a lightly greased cookie sheet. Bake for 15-20 minutes.
Beat yolks and sugar until the mixture becomes fluffy. Add milk and vanilla, stirring continuously until the mixture is well blended. Pour mixture into the top of a double boiler and cook over low heat until the mixture is the consistency of light cream. Keep stirring to prevent lumps. Pour the cooked mixture through a fine strainer, and cool in the refrigerator until mixture is cold (1 to 2 hours). Place cold mixture in electric ice cream maker, add the strawberry preserves and fresh strawberries. Process according to the directions for your machine.
In a spray bottle, pour the fabric softener and water. Screw on the top and spray liberally over wallpaper. Wait 5-15 minutes, then using a sharp scraper, go to work!