HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350*. Drain fruit cocktail and set aside. In a large bowl, combine honey and eggs. Add fruit cocktail and vanilla and mix thoroughly. Combine the flour and baking soda in a seperate bowl, then add this to the wet mixture and stir well. Pour into a 8x8 inch greased baking pan and sprinkle the top with coconut and walnuts. Bake for 20-25 minutes, then cool and cut into bars. Store in a sealed container.
Combine spinach, about 1/2 cup of vinaigrette (to taste), tomatoes, pecans, sesame seeds and raisins in large mixing bowl. Toss until leaves are evenly coated with vinaigrette. Garnish with blue cheese and olives. Add chicken on top and serve. To Make Pepper Jelly Vinaigrette: Combine all ingredients and mix well in blender.
Blend all ingredients 20 seconds on high and then 20 seconds on low. Makes 1 quart.
Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch pan. Combine sugar, flour, baking soda and "optional" pudding mix in bowl. In a saucepan over medium heat, bring butter, vanilla, cocoa, water, buttermilk and eggs to a rolling boil, stirring occasionally. Pour over dry ingredients and mix well. Bake 25 minutes, until center bounces back when lightly touched. Cool cake completely. Combine peanut butter and peanut oil in bowl and spread over cake. Sprinkle with marshmallows. Prepare Chocolate Fudge Frosting:In a saucepan over medium heat combine butter cocoa buttermilk vanilla and *optional Karo. Bring to a boil, stirring constantly. Remove from heat and stir in confectioners' sugar. Stir or whisk until smooth. While still warm, pour over evenly over marshmallows. Allow frosting to set 5-10 minutes before serving.
Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight. Preheat oven to 450. Spray a heavy roasting pan or iron skillet with cooking spray. Place chicken in pan and bake for 10 minute Turn chicken over. If drippings begin to stick to the pan, stir in 3-4 Tbs water or wine if using. Bake about 10 min til thermometer registers 160 and juices run clear. If the pan is dry, stir in another 1-2 Tbs of water or wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan. Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.
In a blender or food processor, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Blend for 30 seconds until almost smooth. Place the flank steaks into a resealable bag, and add the blended liquid. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight. Heat an outdoor grill to high heat. Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side. Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.
Puree peaches in food processor until smooth. Add remaining ingredients except sugar (in batches, if necessary) and blend well. Pass soup through a fine strainer. Add sugar to taste. Chill for several hours to allow flavors to blend well. Serve chilled.
You will need 2 jelly roll pans, dusted with cornmeal. The starter: in a bowl, whisk the yeast into the water and then stir in the flour; cover with plastic wrap and allow to ferment for 8 hours in a cool place. If the room is warm, let the sponge rise at room temperature for 1 hour, then for the remaining 7 hours let it rise in the refrigerator. When the starter is done, make the dough--place the water in the bowl of an electric mixer and whisk in the yeast by hand. Use a rubber spatula to scrape the starter into the water and mix it in. Add both flours and the salt, and use the rubber spatula to mix the ingredients into a rough dough. Place the bowl on the mixer with the dough hook and mix on lowest speed for 2 minutes; allow the dough to rest 10 minutes. Mix on medium speed until dough is smooth, elastic, and slightly sticky, about 2 minutes. Scrape the dough into an oiled bowl and turn it over so that the top is oiled; allow the dough to rise until doubled, about 1 hour. To form the loaves, scrape the dough onto a floured work surface; shape the dough into a 12-inch square; cut into three 4 x 12 inch rectangles, using a knife or bench scraper. Transfer the loaves to the prepared pans, placing 2 on one pan and 1 on the other. Cover the loaves with cloth or plastic wrap and allow them to rise at room temperature until doubled, about 1 hour. About 15 minutes before the loaves are completely risen, set racks in the upper and lower thirds of the oven and preheat to 450A°. Place the pans in the oven and bake until the loaves are beginning to color well, about 20 minutes. Turn the pans from back to front, then place the top pan on the lower rack and the bottom pan on the upper rack; close the oven and decrease temperature to 350A°. Bake until the loaves are deep golden and the internal temperature reaches about 200 degrees, about 20 additional minutes. Cool loaves on racks. Serve: cut the bread into 1-inch slices.
Preheat oven to 400 degrees. Place eggplant on lightly greased baking sheet. Roast for 30 minutes, or until eggplant is tender. Once roasted, remove from oven and allow to cool. Once eggplants have cooled, peel the skins. They should come off fairly easily. If you are having a tough time, just scoop the eggplant from the skin with a spoon. Set aside. In a food processor, combine and blend tahini, garlic, and peppers. Add in eggplant and blend well. Add in olive oil. Remove from food processor and place in serving bowl. Stir in lemon juice and sprinkle with salt and pepper. Serve immediately or store in the refrigerator for up to three days.
Mix yeast, 2 Tbsp sugar and WARM water together in a bowl. Mix potato flakes with cold water in a separate bowl. In your mixer combine the powdered milk, 1/4 sugar, salt and 4 C flour. Add softened butter, eggs, yeast and potato mixtures to mixer bowl. Mix until well blended. Add remaining flour in small amounts until it"cleans" the sides of the mixing bowl. Remove from bowl and knead on a floured board for about 10 minutes. Grease a clean bowl and set the dough inside to rise for about 45 minutes. Divide into 36 balls and cover with a damp cloth. Mix brown sugar and cinnamon together. Add more cinnamon if you prefer. Add enough oil to the bottom of a skillet to just barely cover the bottom. Heat over a medium flame. Take a ball of dough and flatten in the palm of your hand. Put a spoonful of the cinnamon mixture on the dough and wrap the dough around it. Put into the hot oil and let cook about a half of a minute then flatten with a spatula. Let cook another 30 seconds, flip and flatten some more. Allow it to finish browning. Remove from skillet and let cool on a paper towel. Repeat the process adding more oil as needed to the skillet to prevent the pancakes from sticking.
Preheat the oven to 375°; butter an 8 inch square baking pan. Make the cake: whisk together the flour, baking powder, and salt in a medium bowl; set aside. Beat the butter with an electric mixer on med-high speed in a large bowl until light and fluffy. Gradually add the sugar and beat until light and fluffy. Add in the egg, zest, and vanilla; beat until blended. Stir in the milk with a rubber spatula. Stir the flour mixture into the butter mixture with the rubber spatula; the batter will be very thick. Toss together the raspberries and lemon juice in a small bowl and gently stir into the batter. Transfer to the pan and smooth the top with the rubber spatula. Make the topping: whisk together the flour, brown sugar, and cinnamon in a bowl; cut in the butter with a pastry blender until the largest pieces of butter are the size of small peas. Sprinkle over the batter. Bake for 30-35 minutes, until a wooden pick inserted into the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Cut the buckle into 9 squares and serve warm.
Bring water to a boil in a saucepan, dissolve in sugar and shortening. Bring beans and bean liquid to a boil in a saucepan or large skillet. Add water-shortening-sugar mixture. Boil vigorously and mash for 15 minutes or until a paste begins to come together. Dissolve cornstarch in a little water and stir in to aid the formation of the paste. Refrigerate before use to improve consistency. For coarser paste, leave some beans whole. Use more shortening, less water, and/or a food processor for a smoother texture.
Toast English muffin to your preference. Cook egg substitute over med-high heat in a skillet sprayed with nonstick spray. Place cheese on the bottom half of the muffin, followed by the egg, ham, and then the muffin top.
Use Braunschweiger and cream cheese at room temperature. Mix first four ingredients together and form a ball. Refrigerate for 15-20 minutes. Cover with nuts and serve with crackers.
Pre-heat oven to 425 degrees. Mix all ingredients (except for chicken) in a small bowl. Coat 9x9 baking dish with non-stick cooking spray. Place chicken breasts in dish and coat with marinade. Let it sit for 5 minutes. Bake for 25 minutes.
Crumble feta cheese into a bowl. Add cottage cheese, parsley and eggs and beat together with fork until well blended. Season with pepper. Cut fyllo pastry down the longest length into 2 3/4-inch strips. Take 1 strip and cover other strips with damp tea towel. Brush strip with olive oil and put a heaped teaspoon of the cheese mixture on the bottom left-hand corner. Fold over the corner with the filling so it meets long side edge and forms a triangle. Continue folding the filling up and over from side to side to form a neat triangle. Place on an oiled baking tray and brush with oil. Continue with the rest of the fyllo pastry and mixture is used. Bake in preheated oven 375 degrees for 15 minutes until golden brown. Serve hot.
Pour the olive oil into a 12 inch skillet and heat on low heat. Add the diced onion and saute' until the onions are slightly golden. In the meantime, crush the canned tomatoes with your hands until smooth and then add them to the skillet. Cook 10 to 15 minutes. Salt and pepper to taste. Then chop the basil leaves and add them to the sauce. Add crushed pepper flakes if you want to make it more spicy, or eggplant or zucchini. I like to add about 4 cloves minced garlic in with the onion at the beginning for added flavor.
Mix oil, lemon juice, parsley, garlic, basil and pepper. Roll steak in mixture and leave in refrigerator for 1 hour. Place meat on the rack of a grill pan and cook 10 cm (4 inches) under a pre-heated grill for 5 to 7 minutes in total (rare) or 7 to 10 minutes in total (medium), basting meat with remaining oil mixture. Season with salt and serve immediately.
Cook quinoa according to package directions. Set aside to cool slightly. Finely slice cucumbers into 1/8-inch or thinner pieces and place in medium mixing bowl. In a small bowl, combine soy sauce, vinegar and oil. Pour over cucumber slices and toss together. Divide quinoa among 4 salad plates and place cucumber slices on top. In a small mixing bowl, combine crab meat with lemon juice. Divide evenly on top of cucumber slices. Refrigerate for 2-3 hours for best flavor. Can be kept in the refrigerator for up to 4 days. Garnish with cilantro immediately before serving.
Place frozen chicken in crockpot and surround with remaining ingredients. Turn crockpot on low for 8 hours. Serve with vegetables, pasta or polenta. Delicious! Enjoy!
Place all ingredients in a bowl, whip with electric beaters until the mixture thickens (this can take up to 10 minutes. Serve with a platter of fresh fruit chunks.
In a small bowl, stir together 2 tablespoons orange juice and cornstarch until smooth. Set aside. In a medium saucepan over medium-high heat, heat 1 tablespoon oil. Add shallots, ginger, garlic, and red pepper flakes; cook, stirring frequently, until shallots are light golden, about 3 minutes. Add remaining orange juice, broth, and soy sauce. Bring to a boil; boil until reduced to 1 cup, about 6 minutes. Whisk in cornstarch mixture; boil 1 minute. Remove saucepan from heat and set aside. Place pork slices cut side down on work surface and flatten slightly with the palm of your hand to make medallions. Sprinkle with salt and pepper. In a 12-inch nonstick skillet over medium-high heat, melt butter with remaining 1 tablespoon oil. Add pork and cook in batches until browned and cooked through, 4 to 5 minutes per side. Transfer pork to a platter. Add sauce to skillet with drippings; place skillet over medium-high heat. Bring sauce to a boil, stirring to scrape up any brown bits. Stir in juices from pork on platter. Remove skillet from heat and add pork slices to skillet, turning to coat with sauce.
Mix well all ingredients, except fruit. Pour into a buttered quart casserole dish that has 2 or 3 Tbl. butter chipped up in it. Pour fruit over the batter. Batter will rise to the top. Cook at 400 for 30 minutes.
Shred carrots and place in a bowl, set aside. Heat oil in a wok or skillet on medium heat until hot, pour in mustard and cumin seeds. Cover wok or skillet because they splutter and might pop into your face! As soon as the spluttering stops and they become fragrant, remove wok or skillet from stove, add sugar, salt, chili pepper and tumeric, stir until you get a smooth paste. Cool about 5 minutes. Stir warm spice paste into carrots, add lime juice and mix well. Chill for about 30 minutes before serving, then mix well again and serve.
Peel the eggplant, then cook in boiling water for 10 minutes. Drain and dice the cooked eggplant. Mix together all the ingredients through the pepper. Put into a greased casserole dish. Cover with the cheese. Bake at 350 degrees for an hour.
Stir 1/2 tsp of salt int the lemon juice until dissolved. Slowly beat in the oil a little at a time. Season to taste with ground white pepper. Toss dressing with prepared vegetables.
Cook and drain vermicelli per package directions. Rinse with cold water and drain. Toss vermicelli and remaining ingredients except peanuts. Sprinkle with peanuts.
First, clean and cut the chicken into strips then place them in a frying pan with heated oil over medium high heat. Stir constantly until the chicken is cooked. Stir in the cabbage and red pepper for about 2 minutes then add in the cornstarch, seasonings, water and soy sauce and mix until well combined and smooth. Stir in the sauce and cook to thicken for about 1 minute.
Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside. For filling: Combine powdered sugar and 1/2 cup peanut butter until smooth. Shape mixture into 32 ( 3/4-inch) balls. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar. Bake cookies in preheated oven for 8 minutes or until they are just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool.
cream sugar and butter. add vanilla, whiskey, and almond extract. add flour in batches. scoop out and cook using waffle iron.
Preheat oven to 350 degrees. Oil a jellyroll baking pan (15x10) and line it with waxed paper oiled on both sides. Separate the yolks and whites in 2 bowls. Sift the flour and baking powder together. Beat the yolks until light and lemon colored, about 20 minutes. The consistency should be very thick, and when you lift the beaters, the mixture should fall in one solid mass, known as the"ribbon stage. "Add 1/2 cup of the sugar, 2 tablespoons at a time. Add the vanilla and beat 3 minutes more. Whip the egg whites until soft peaks form. Add the remaining 1/2 cup sugar slowly until it makes a meringue. Add the whites to the yolks 1/3 at a time and fold in with a rubber spatula. Add the flour all at once and fold in. Spread the batter in the pan and bake for 20 to 30 minutes or until the cake comes away from the sides of the pan. Let it rest for 5 minutes, then remove it from the pan and place on a clean tea towel that has been dusted with confectioner's sugar. Remove the waxed paper by rubbing the top of the paper with a dry cloth all over the surface and peeling off. Cover the cake with another tea towel and roll up the cake lengthwise in the towels, like a jellyroll, while still warm. For the filling: Whip the cream and vanilla until soft peaks form. Add the confectioner's sugar. Add the strawberries to the whipped cream and fold in. For the soaking liquid: Mix the milks with a whisk. Add the liquor. For the frosting: In a mixing bowl, beat the butter until soft and fluffy, about 10 minutes. Add the vanilla and mix for 2 minutes. Slowly add the confectioner's sugar until it is well incorporated. Add the milk. To assemble the cake: Unroll the cake and remove the tea towel from the top layer. Spread the whipped cream mixture on the cake. Using the bottom as leverage, roll it up lengthwise. Transfer the cake to a serving tray seam side down. Make holes in the cake with a skewer and drizzle the soaking liquid, slowly, letting it absorb bit by bit. Cover the cake with the frosting.
Shake ingredients in cocktail shaker with ice. Strain ingredients into glass and garnish with cherry.
Melt the white chocolate - you could use the microwave but I find it smoother and less likely to burn by creating my own double boiler. Simply take a small pot, fill with 2 inches of water and bring to a boil. Take a small stainless steel mixing bowl and place on top of that small pot (the bottom should not touch the water). Place chocolate in the stainless bowl and stir regularly until totally melted. Pour cereal and peanuts into a large mixing bowl. Pour the melted chocolate on top and mix well with a spatula or large spoon. Mix very well to distribute chocolate evenly. Spread the coated mixture onto wax paper to dry/harden. It will take about 2 hours or more to totally dry. I tend to make mine at night and let cool overnight or else you will be tempted to eat it before its 'ready'! When its 'ready', it will be clumped together in large chunks that you will need to break apart into bite sized pieces - or leave in semi large chunks and let people break off what they want to eat.
Add choice of Velveeta to your slow cooker, place on low heat. Once it starts to melt, add the minimum of remaining ingredients. Allow at least 30 minutes for the flavors to mingle together before adding extras to suit your own tastes. Prepare bread bowl shortly before serving--hollow out all but 1/2" of the interior bread (save the interior, cut the bread into cubes and serve WITH the dip). Fill bread bowl with dip, serve immediately with bread cubes, cut veggies, tortilla chips, pretzels, whatever you wish. Note: My mother prepares this with spinach rather than broccoli, and my brother doesn't use either. It's all about your preferences. Optional: You can substitute 1 (16 oz) can chili without beans *or* 1/4 lb browned ground beef to replace the chorizo.
In a large saucepan, cover potatoes and garlic with water. Bring to a boil on high heat. Reduce heat to low; simmer 20 minutes or until potatoes are very tender. Drain; return to saucepan with sour cream. Mash to desired consistency. Stir in 1/4 cup cheddar cheese. Preheat oven to 375 degrees. Brown meat in large non-stick skillet. Stir in flour; cook 1 minute. Add vegetables, broth, and ketchup; continue cooking 5 minutes. Spoon meat mixture into 8-inch square baking dish. Cover with mashed potatoes. Bake 18 minutes; sprinkle with remaining cheese. Bake an additional 2 minutes or until heated through and cheese is melted.
Preheat oven to 350°. Cook noodles in boiling water for 5 minutes. Blend soup and milk into a smooth sauce, stir in onions and mushrooms. Drain noodles well. Layer 1 1/2 cups noodles, 1/3 cup tuna and 1 cup broccoli in a 2 quart casserole dish. Pour in 1 cup sauce evenly over broccoli. Repeat layers, bake 20 minutes. Add cheese and bake 15 more minutes.
Preheat oven to 350. Sift dry ingredients into mixing bowl. Blend in egg, milk, butter, and vanilla. Mix in the grated coconut and the currants or raisins, if used. Turn out onto a floured board and knead slightly. Shape into two loaves and pat into two buttered medium loaf pans. Bake for 40 to 45 minutes, until a toothpick in the centre comes out clean.
Preheat oven to 350 degrees. Lightly butter a 9X13 glass dish or shallow casserole. In a saucepan, melt the butter over medium heat and add flour. Stir for one minute. Add the broth and milk gradually until the sauce is thickened. Add half of the cheese and the worcestershire sauce. Stir until the cheese melts and remove from heat. Place the broccoli in the prepared pan or dish and sprinkle the remaining cheese over it. Place the chicken slices evenly over the cheese. Bake about 30 minutes, or until slightly bubbly and golden brown.
To make the glaze, combine miso, honey, garlic and ginger in a small bowl and whisk well; set aside. Set the air fryer to 350 degrees F and spray the inner basket of the air fryer with nonstick cooking spray. Place salmon in the basket and cook for 6 to 8 minutes. Pause the machine, spread the miso glaze over the salmon. Add the Brussels sprouts to the basket, spreading them around the salmon; season with salt. Continue to cook for an additional 5 to 7 minutes or until salmon is cooked through and Brussels sprouts are slightly tender. Serves: 4; Calories: 230; Total Fat: 7 grams; Saturated Fat: 2 grams; Total Carbohydrate: 14 grams; Sugars: 7 grams; Protein: 28 grams; Sodium: 305 milligrams; Cholesterol: 51 milligrams; Fiber: 4 grams.
Line baking sheet with parchment paper. Combine pretzels and peanuts in medium bowl. Stir in melted chocolate until combined. Spoon tablespoonfuls onto prepared baking sheet. Sprinkle 4 or 5 M & Ms over each cluster. Refrigerate until chocolate hardens, about 15 minutes, and serve. Once hardened, clusters can be stored in airtight container at room temperature for up to 2 days.
Mix cold mashed potatoes, cold stuffing, eggs, and biscut mix together until well blended. If you are adding anythign else such as meat or cheese this is the time to mix that in too. If you put the mixture into the refridgerator for 30 mintutes or so it will tighten up some and be easier to work with. Preheat the oven to 400. Combine the bread crumbs and friend crushed onions together in a shallow bowl. Prepare a rimmed cookie sheet by spraying it a healthy amount with nonstick cooking spray. Work with 1/4 cup of potato mixture at a time and form into patties. Press into the crumb mixture. and arrange it on the cookie sheet. Place in the oven and cook for 20 minutes. Use a spatula to flip the cakes and continue cooking 20 more minutes. Let the cakes set 5-10 minutes before serving.