HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°F; grease 12 regular-size muffin cups with shortening or line with paper cups. In a large bowl beat together butter and sugar on medium speed until smooth. Beat in almond extract and eggs. With wooden spoon, stir in flour, baking powder, 1/3 cup condensed milk, whipping cream. milk and 1/2 cup of the almonds just until combined. Divide batter evenly among muffin cups (3/4 full) sprinkle 1/4 cup sliced almonds evenly over batter. Bake 15-20 minutes or until light golden brown. Cool 10 minutes and drizzle each with 1 tsp of the additional condensed milk. Serve warm.
All all ingredients into the container, Shake vigorously until a frothing head appears. Strain into sour glasses.
Pare cantaloupe and cut it into thin strips 1 inch long. Mix cantaloupe and sugar let stand overnight. add lemon juice, cook until clear. puor into hot sterilized jars. seal.
Heat the vegetable oil in a thick bottomed pan. Add mustard seeds and fry for 2-3 minutes. Add red chilies, ground coriander and ground cumin Add the Brussels sprouts and water. Cover the pan and let simmer for 15 minutes. Fry for 10-15 minutes or until golden brown. Add salt to taste and serve hot with roti.
Bring a large pot of water to a boil. Meanwhile, shell peas (you should have about 4 cups). Cook peas in boiling water until tender, about 2 minutes. Drain well and transfer to a medium bowl. While peas are cooking, trim and discard the root ends and dark green leaves of green onions. Halve white and light green parts lengthwise and thinly slice crosswise. Set aside. Chop mint and set aside. Add butter to hot peas and toss until butter is melted and peas are coated. Add green onions, chives, and mint and toss to combine. Sprinkle with salt to taste and serve immediately.
Heat oven to 450*F. Combine spinach, cheese, walnuts, thyme, 1/4 tsp salt, and 1/8 tsp pepper in medium bowl. Set aside. Slice pork loin almost in half crosswise, taking care not to cut all the way through. Open up like a bok and lay loin flat. Spoon stuffing along bottom half of loin. Fold loin closed, covering stuffing. Use kitchen twice to tie roast together. Brush top and sides of roast with oil and season with remaining 1/2 tsp salt and 1/8 tsp pepper. Set roast on a rack in shallow roasting pan. Transfer to oven, reduce temp to 350*F, and roast until done to taste, about 55 min for medium. Transfer roast to cutting board and let stand 10 minutes. Meanwhile, strain pan drippings and discard excess fat. Return drippings to pan. Add thickener, wine, and broth to the pan juices and cook over med heat, stirring constantly, until mixture bubbles and thickens, about 5 minute. Season with salt and pepper to taste. Remove twine from roast and cut into 1/2-inch slices; serve with pan sauce.
Prepare rice according to package directions. Meanwhile, saute onions, bell pepper, and carrot in hot oil in a large skillet over medium heat 10 minutes or until tender. Preheat oven to 350F and lightly grease a 3-qt. or 13- x 9-inch baking dish. Combine hot cooked rice, onion mixture, beans, diced tomatoes and chiles, and 1 1/2 cups cheese in a large bowl (I use the skillet instead). Spoon into the prepared baking dish and sprinkle with remaining 1/2 cup cheese. Cover and bake for 20 to 30 minutes, uncover and bake 5 to10 minutes or until cheese is melted.
Place ingredients in your bread machine pan, EXCEPT walnuts and raisins, in the order specified by your owner's manual. Program for basic cycle, and your desired crust setting; press start. Add walnuts and raisins when machine signals, or at the end of the first cycle.
In a shallow dish, combine flour, salt, and pepper. Coat chicken in flour mixture; refrigerate for 1 hour; coat chicken again with remaining flour mixture. In a small saucepan, heat BBQ sauce and honey until warm; turn heat to low and keep warm. Deep-fry chicken, 8-10 pieces at a time, in 375 degree oil for 13 minutes. Drain chicken on cooling racks. Immediately toss fried chicken with BBQ sauce mixture. Repeat with remaining chicken.
Do not use delayed bake feature. 1 1/2 lb. loaf. This recipe came with my Betty Crocker ABM and it's my favorite. After reading the review, it prompts me to mention that I often take loaves out of my machine a little early because I don't care for hard crusts either. I then take some milk and pour it over the sides of the bread, about 1 tbs. at a time. Butter works well too. This softens the crust a little.
Sift cornstarch, sugar and flour together. Blend in butter until combined and then use hands to knead into a soft dough. Shape dough into a ball, cover with plastic wrap and refrigerate for 30 minutes. Place dough in the bottom of a greased 9x9-inch pan and bake at 300°F for 15-20 minutes or until lightly browned. Cool completely in pan and cut into squares. Store in an airtight container.
Clean Brussels sprouts and place a small X in the bottom core of each sprout. Place in microwaveable bowl with a half cup of water. Cover and microwave 5 minutes. Stir and microwave another 4 to 6 minutes, or until tender. Drain. Place stewed tomatoes in another bowl and microwave until hot. Pour over cooked sprouts, and stir. Allow to sit for 15 minutes, stirring occasionally. When ready to serve, microwave 2 minutes to heat through. Sprinkle with Parmesan cheese.
Bake potatoes: Prick with fork before baking. Bake in 375 degree oven for 45 minutes to 1 hour or in microwave oven (I use the microwave, it's easier) for 8 minutes on each side. Carefully scoop out insides of potatoes into large mixing bowl. Potatoes are very hot, use hot pad to hold them. Add the rest of the ingredients, and 4 tablespoons of the melted butter. Beat with electric mixer until smooth. Spoon potatoes into shells. Drizzle with the remaining 2 tablespoons of melted butter. Sprinkle with paprika. Bake in a 350 degree oven for 20 minutes. Enjoy!
Preheat oven to 400 degrees F (200 degrees C). Cream together by hand, butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. With small ice cream scoop, shape dough into small balls. In a ziplock sandwich bag, mix the 3 tablespoons sugar and the cinnamon. Drop one ball of dough in mixture at a time and coat well. Place 2 inches apart on ungreased baking sheets. Bake 8 minutes, remove immediately from baking sheets and cool on wire rack.
For marinade: whisk together the soy sauces, rice wine and cornstarch in a medium bowl until well mixed. Add the beef, stirring to coat evenly. Let stand 10 minutes. Heat a wok over high heat: add the oil, swirling to coat the sides. Add the chilies and garlic; cook, stirring, until fragrant, about 20 seconds. Add the beef; stir-fry until barely pink in the center, about 3-4 minutes. Add the green onions and bell pepper; cook until the onions wilt, about 1 minute. Add the chili bean paste and hoisin sauce, tossing to coat the meat evenly. Transfer to a serving plate; serve with steamed white rice. **you might want to remove the dried chilies before serving -- they are in there for their heat factor (they add their heat to the oil that flavors the rest of the dish) but if you actually eat one, it might not be a pleasant experience. You can leave them in, because they look pretty, but warn your family and/or guests about their potential.
In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.
Preheat oven to 180 degrees celcius. Grease and line a 20cm spring-form tin and sprinkle with flour to coat. In a mixing bowl cream the butter and sugar until creamy. Add the eggs one at a time, beating well after each addition. Sift in the flour and fold in lightly using a large metal spoon. Mix the milk with the vanilla and stir into the cake mixture. Spoon the mixture into the tin and level the top. Peel, core and slice the apple and brush with lemon juice. Arrange slices on the surface pressing down gently. Bake for 1 hour or until a skewer comes out clean when inserted into the centre of the cake. Cool the cake in the tin for about 10 minutes, before turning onto a wire rack to cool completely. Dust the cake with icing sugar and serve.
Combine lettuce and chopped veggies in salad bowl. (Use whatever "salad greens" you prefer.). Add all of the dressing ingredients into a blender. Put the top in place and blend on high until dressing is combined. Pour dressing over salad and toss. Adjust salt and pepper, to your taste.
Preheat oven to 350 degrees F. Grease the bottom of a 13x9 inch baking pan. Combine rhubarb, strawberries, and lemon juice in a 2-qt saucepan. Cover and cook over medium heat, stirring occasionally, 8 to 12 minutes or until fruit is tender. Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture. Keep cooking, stirring constantly, until mixture comes to a boil (approximately 1 minute). Continue boiling until thickened (1 minute). Remove from heat and set aside. Combine all crust ingredients in a large mixing bowl. Beat on low speed, scraping bowl often, for 1 to 2 minutes or until mixture is crumbly. Set aside 1 1/2 cups of crumb mixture. Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture. Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown. Cool completely (I pop pan in fridge for a bit if I'm short on time). Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.
Rinse the rice and lentils in a large pot with cold water. After rinsing, fill with water and cook until rice and lentils are tender. Drain in colander and rinse with cold water. In the meantime, cook onions in oil (a few tablespoons) until soft. Remove from heat and add allspice and rice. Mix and fluff thoroughly and don't forget the salt. Cover with dishtowel on underside of lid. Leave on warm on burner for at least 1/2 hour. Side: mix all ingredients and add salt to taste.
Preheat oven to 400 degrees. Wash potatoes and leave skin on. Slice into 1/4 inch thick slices. Place sliced potatoes, approximately 4 cups, in a bowl; add vegetable oil; Stir to coat. Add salad dressing mix; Cover bowl and shake until potatoes are coated. Line potato slices in a single layer on a baking sheet; Do not overlap slices. Bake 40-50 minutes or until potatoes are brown. Serve warm.
In a medium-sized bowl, stir together Cool Whip and yogurt. Serve whip with pineapple chunks, strawberries, banana slices, apple slices, or your favorite fruits.
Whisk all ingredients together and try to think of something to put for Step 2. Uh -- put it on yer salad? Yeah!
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Preheat the oven to 350 degrees F. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
Mix it up, about half tuna, half cottage cheese. Eat with a spoon or on crackers topped with salsa. If you don't have cottage cheese, tuna with salsa on Saltines is my second favorite.
Spray slow cooker insert with cooking spray. Line the bottom and sides of insert with aluminum foil. Let the foil hang over to make handles for easy release. Cut the cinnamon bread into 1 inch cubes. Add to the slow cooker. Make the custard by whisking together, eggs, half-and-half, salt, vanilla, cinnamon, and brown sugar. Pour custard over the bread cubes. Sprinkle chopped pecans on top of bread pudding. Cook on low for 3 hours or until a knife inserted comes out clean. Optional: Serve with whipped cream, powdered sugar, and a sprinkle of cinnamon.
Crust: In a bowl, stir together cookies and butter with a fork until moistened then press into an 8 or 10-inch pie crust. Freeze. Layer 1: Beat together all ingredients, spread onto the frozen crust, and freeze for 5 minutes. Layer 2: Beat together all ingredients except for the chocolate. Stir in the chocolate. Place this mixture on top of the peanut butter layer. Top with whipped cream and refrigerate until firm.
Turn crockpot to HIGH to get it warm while you fill it up. Pour apple juice in bottom of crockpot. Place squash, cut side up, in bottom of crockpot. On top of each piece of squash, sprinkle with salt, followed by 1/2 T butter, 1/2 T brown sugar, and 1 T dried cranberries. Sprinkle apples in and around the squash (about 1/4 cup will fit piled up on each squash). Juice lemon over the top of the apples, then sprinkle with the cinnamon and pour the maple syrup over the top. Cook the squash on LOW for 4-6 hours or HIGH for 2.5-4 hours. NOTE: crockpots are not created equal as far as temp goes and we will all buy different sized squash. . .that being said, cook times will vary. . .I don't mind eating mushy squash, but you can't eat undercooked squash simply because you can't cut it :) I cooked mine on low for 4 hours and it wasn't done so I cranked it up to high for 1 hour and it was perfectly cooked. When squash it tender, place each piece on a plate and sprinkle with the nuts. OPTIONAL: I am bad, so therefore I put another 2T of cold butter in with the apple juice and remaining apples on the bottom of the crockpot and stir til the butter is melted and then spoon the "sauce" over the top of the squash. If you like yours really sweet (as I do), feel free to drizzle it with more maple syrup or honey.
Preheat the oven to 350°F. Cook the bacon in a large heavy skillet or Dutch oven over high heat until slightly crispy, about 7 minutes. Meanwhile, season the beef with 1 teaspoon salt and 1 teaspoon black pepper. Add the beef to the bacon and cook, stirring, for 3 minutes. Add the onions and cook, stirring, until soft, about 8 minutes. Add the garlic and the flour. Cook, stirring, for 3 minutes. Add the red wine and the beef broth. Stir to blend and bring to a boil. Add 1/2 teaspoon salt, the remaining 1/2 teaspoon black pepper, and the Essence. Reduce the heat to medium and simmer for 5 minutes. Add the mushrooms, red and green onions and cook, stirring occasionally, for 4 minutes. Remove from the heat. Combine 4 quarts water, the olive oil, and the remaining 1 teaspoon salt in a large pot. Bring to a boil, add the noodles, and cook until al dente, 5 to 6 minutes. Drain well and transfer to a large mixing bowl. Add the beef sauce and the sour cream and toss to coat evenly. Pour the mixture into a deep 9 x 13-inch baking dish. (This will be a tight fit.) Sprinkle the cheese evenly over the top of the noodle mixture. Place the baking dish on a large baking sheet and bake until bubbly and golden, about 20 minutes. Remove from the oven and serve warm.
Heat broiler. Season steak with salt and pepper. Broil steak about 6-inches from heating element, turning once, about 8 to 10 mintues, or until medium rare. Sauce: In small saucepan over medium heat melt butter. Add garlic, pepper, Worchestershire sauce and any accumulated steak juices. Serve in slices made across the grain.
Cut chicken into bite size pieces. Spray a large pot or Dutch oven with non-fat cooking spray and set over medium high heat. Brown chicken and remove chicken and set aside Add in garlic and onion and saute, stirring constantly, until tender, about 5 minute. Return chicken to pan, and sprinkle with cumin, paprika, turmeric, cinnamon, nutmeg, salt, & pepper. Add in potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken and potatoes). Cover and simmer over low heat for 25-30 minutes, stirring occasionally. Add in lemon juice, lemon zest, capers olives and parsley and heat through. Add in additional salt and pepper to taste, if desired (I didn't need additional S&P). Serve immediately.
Slice, deseed & peel melons, then cut them into chunks, placing each melon in separate bowls. In a blender puree cantaloupe, then pour back into its bowl. Repeat for the honeydew, keeping each pureed melon separate. Stir 2 to 4 teaspoons of lime juice into each puree. Refrigerate until well chilled, at least 4 hours, but no longer than 24 hours. To serve, pour some of each puree into a separate measuring cup, then SIMULTANEOUSLY pour each measured amount into opposite sides of the same wide soup bowl. DO NOT MIX. If desired, add a little yogurt to center of each bowl & swirl it a little between the two purees!
Preheat oven to 350°F In a large mixing bowl, beat the butter, oil, and sugar. Beat in the egg, egg white, lemonade concentrate, and lemon peel. Combine the flour, baking powder, salt, and baking soda. Gradually add to the egg mixture. Using a cookie press fitted with the disk of your choice-press dough 2 inch apart onto ungreased baking sheets. Sprinkle with yellow sugar. Bake for 8-10 minutes or until the edges are lightly browned. Cool on wire racks.
Combine coconut, pepper and garlic in a bowl (Note: If your breasts are larger and you need to use 11/2 cups of coconut add more pepper and garlic powder.). Dust breasts in flour shake off excess, dip breast into egg and then into coconut press mixture firmly onto breast. Place breasts in a lightly oiled oven proof pan, drizzle melted butter over and bake in a preheated oven 180-190°C for 25-30 minutes or until chicken breasts are browned and cooked through, turn the pan once during cooking. Apricot Dipping Sauce. While the breasts are cooking combine all the sauce ingredients in a pan and heat and stir until well combined. You can leave the sauce on a low heat while the breasts finish cooking, just stir occasional. This also helps the curry flavour to come through. Serve with your favourite vegetables and fries or mash what ever you like.
Shortbread Base:Preheat oven to 350 degrees. Cut butter into 1/2 inch pieces. In food processor, process all ingredients until mixture begins to form small lumps. Press mixture evenly into 9x13 baking pan. Bake in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping. Topping: In bowl whisk together eggs and granulated sugar until combined well. Stir in lemon juice and flour. Pour lemon mixture over hot shortbread base. Reduce oven temperature to 300 degrees and bake in middle of oven until set, about 30 minutes. Let cool completely in pan then sprinkle with confectioner's sugar.
Chill 6-8 martini glasses by filling with ice and water. Set aside while you prepare the beverage. To make simple syrup, add sugar and water to medium saucepan. Juice the clementine quarters into the pan by squeezing them and then drop the spent rinds into the pan. Simmer until thickened, about 10 minutes. Strain into a glass measuring cup and set aside to cool. To make the cosmos, place the cooled clementine simple syrup into a cocktail pitcher. Add the cranberry juice, lime juice, and vanilla vodka. Cover the pitcher and shake vigorously to blend or stir vigorously. Pour into empty chilled martini glasses. Garnish with a slice of clementine and serve.
In a large bowl, combine the tomatoes, onion, basil, vinegar, olive oil, garlic, and sugar. Cover the bowl with plastic wrap and let it stand at room temperature for at least 4 hours. When the sauce is ready, cook the pasta according to the package directions, and drain. Transfer the pasta to a large serving bowl, and cover with the sauce and cheese. Gently toss to mix well.
Grate horseradish, cover with white vinegar, add a little sugar, store in glass jars in'fridge. I made this about six months ago, and it is still very good and strong. When adding the vinegar to the grated horseradish, be careful of the pungent fumes, open a window!
In large bowl, mix flour, sugar, baking soda, baking powder, cinnamon, allspice, salt and cloves. Add applesauce, yogurt, egg, and oil; mix well. Stir in raisins (note: I like to soften the raisins in hot water for a few minutes before adding them-they're plumper and softer that way). Pour into greased and floured 12-cup Bundt or 13 x 9 inch pan. Bake at 325 F. for 50- 60 mins, or until toothpick inserted in center comes out clean. Cool 15 mins. Serve with Quick Yogurt Glaze: Glaze: In small bowl, combine Dannon Plain Nonfat Yogurt, brown sugar and vanilla. Beat with fork or whisk until smooth. (This is also good with orange or lemon extract instead of vanilla).
Place all ingredients (except garnish) in a food processor. Process well to form a paste. Add up to 1 more can coconut milk to the paste (this will create a curry sauce). Add meat, fish, tofu, wheat gluten, beans or vegetables, and cook either in a wok / large frying pan, or in a covered casserole dish in the oven. Bake meat based penang curry at 375 degrees F. for at least 1 hour, or until meat is well done. Garnish your Penang Curry dish with the fresh basil leaves.
Heat oven to 450*. In small bowl, mix herbs, salt, pepper and oil. Place chicken, breast side down, in shallow roasting pan. Arrange potatoes around chicken in pan. Drizzle half of oil mixture over potatoes; stir to mix. Bake 20 minutes. Remove pan from oven. Spoon some of the remaining oil mixture over chicken and potatoes; stir potatoes. Turn breast side up. Return to oven; bake 10 minutes longer. Remove pan from oven. Reduce oven temperature to 325*. Drizzle remaining oil mixture over chicken and potatoes; stir potatoes. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Return to oven; bake 40 to 50 minutes longer or until thermometer reads 180* and legs move easily when lifted or twisted and potatoes are tender.
In a small bowl, with a whisk, mix hoisin sauce, honey, ketchup, garlic and five-spice powder. Brush each tenderloin with about 1 tablespoon of the glaze (set aside remaining glaze). Put pork tenderloins on a grill in a broiler pan. Cook in a preheated oven at 375 F for 15 to 20 minutes or until the internal temperature reaches 160 F or pork tenderloins are cooked but lightly pink inside. Meanwhile, in a small saucepan, mix the reserved glaze and water. Cook at medium-low, stirring from time to time, for 10 minutes or until the sauce has lightly reduced. Remove the pork tenderloins from the oven and let rest 2 to 3 minutes. With a sharp knife, cut pork tenderloins in fine slices and distribute in 4 plates. Salt, pepper and spread with warm sauce. It's ready to serve.
Grease a 10 inch pie plate generously with shortening. In a large bowl, beat eggs. Add remaining ingredients and stir until thoroughly mixed. Pour into pie plate and bake uncovered at 350 degrees for about one hour. The pie may be baked and kept in the refrigerator for up to 3 days. Reheat refrigerated pie at 350 degrees for about 20 minutes. The pie may also be frozen after baking and kept frozen for up to 3 months. Thaw and reheat at 350 degrees for about 20 minutes.