HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter with sugar. Add flavoring. Gradually add flour, mixing in thoroughly. Stir in nuts, chill. Form teaspoonfuls of dough into balls. Bake on ungreased sheet 20 minutes at 350 until PALE golden color. Roll while still warm in powdered sugar. Can also roll again in powdered sugar after they're cool.
Cut stems from eggplant and cucumber, then slice both to about 1/4" thick. Cut larger eggplant pieces in quarters. Place eggplants and cucumbers in a bowl, coating all surfaces with salt and set aside for 30 minutes. Stir fry eggplants and cucumbers in 3 tablespoons of olive oil for around 5 minutes until slightly brown. Remove from pan and set aside. Add the onions, chilies and bell pepper to the pan with the remaining olive oil. Stir fry for around 10 minutes. Clear an open spot in the pan and add garlic with a little salt and pepper. Heat for about a minute while stirring continuously; once the garlic starts to brown, stir in with the other ingredients in the pan. Add the tomatoes, cover and cook for 5 minutes. Add the reserved eggplants and cucumbers with parsley and cook, covered, for a further 20 minutes, stirring occasionally.
Cream the cheese. Add coconut then mix. What I did is drop the chocolate chips into the batter after I poured it into the bundt cake pan. drop coconut/cream cheese mixture over the chips in the cake mixture. then I dropped the nuts on top of that. I used this with Recipe #249654 Dark Chocolate Cake - WOW!
Cook fettuccine. Drain and return to pot. While you are cooking the pasta, prepare the sauce. Melt butter in a medium saucepan over medium heat. Add garlic and saute for 1 minute. Mix the milk and flour together until smooth. Add to garlic. Increase heat to medium high. Cook and stir until it is bubbling and thickened. 4 - 5 minutes. Reduce heat to low. Stir in Parmesan cheese, basil, salt and pepper. Cook for 1 -2 minutes, until cheese is melted. Stir in chicken or shrimp and sour cream. Cook until heated through. Pour sauce over fettuccine and toss to coat. Enjoy!
Combine all the dough ingredients and work into a smooth dough. Knead thoroughly and then roll out directly on a paper-lined baking sheet dusted with a little flour (this way you wont have to transfer it and it cant fall apart). Spread the gouda cheese pieces on the edge of the dough leaving some space so that you can fold the edge over the cheese to seal it. Spread dough (except for cheese edge) with pasta sauce or puree and top with veggies. Sprinkle with grated cheese and mozzarella slices. YOu can also put them on top of your cheese edge. Bake in the preheated oven at 200°C/400°F on the middle rack for 10 minutes. Then transfer to lowest rack, bake another 10 minutes and transfer back to middle rack for the last 5-10 minutes. Your pizza should be nicely browned and the dough not sticky anymore.
Syrup: boil ingredients. Melt butter and sugar and beat for 5 minutes, then add eggs one by one mixing in between. Mix flour and semolina and add to egg mixture gradually. Pour into greased pan, and bake 40-45 minutes at 400 degrees. When baked, cut into diamond shapes and pour syrup over the cake (make sure the syrup and the cake are both hot). Crushed walnuts may be sprinkled on top of the mixture before baking or lemon or orange rind may be added to the mixture before cooking.
Brown gound beef, then drain.Add taco seasoning and toss with beef. Set aside to cool, then refrigerate. Wash, drain and slice the lettuce very thin. Set aside in the refrigerator. Drain the kidney beans and the garbanzo beans, then rinse with water. Cut the tomatos into eighths and slice the green onions. Combine the beans, tomatos, and green onions and spinkle with the Greek seasoning. Place in the refridgerator. When ready to serve, combine the chilled beef, lettuce, bean, tomatoes and onions. Add the Doritos, then toss with the salad dressing until coated, but not soggy.
BASE: Melt 3/4 cup margarine. Add graham crumbs. Press half the mixture into an 8-inch square baking pan. Bake for10 minutes at 350°F Cool completely. FILLING: Combine icing sugar, cocoa, margarine and vanilla. Beat with electric mixer for 3 minutes. Pour over first mixtue. MIX: Combine melted margarine, beaten eggs and cocoa. Mix well. Pour over top of filling and put the rest of the crumbs on top. Refrigerate for 2 hours and serve.
Peel and rinse cassava. Cut in 2 or 3 pieces depending the size. Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool. Cut cassava in 1/2 x 2 inches (1.5 x5 cm). Heat oil in a skillet and fry cassava until golden. Season. Drain fat in paper towel. cassava sticks may be freezed until ready to use. Remove from freezer and place immediately in hot oil until golden and crispy. Serve with Huancaina Sauce as an appetizer. Huancaina Sauce:. Place chili in a blender. Pour milk and blend. Saute onion with garlic in oil until cooked. Add this mixture to blender together with the cheese. While blending add oil until a creamy sauce is obtained.
Combine first 8 ingredients. Spread mixture over salmon. Bake at 350 for 30 minutes.
Combine the flour, oats and brown sugar. Cut in the softened butter. Pat 1/2 of the mixture on the bottom and sides of a 9" pie pan to form a crust. Spread with the cherry pie filling to which the almond flavoring has been added. Add the chopped pecans to the remaining flour-oatmeal mixture; spread evenly around the outer rim of the pie, leaving the center open. Bake in a 375 degree oven for 25 to 30 minutes. Let cool before serving.
In a medium sized pot, over medium high heat, melt the butter in the oil. Saute the shallots until soft. Add barley and fennel seeds, the salt and pepper and cook until the barley is lightly toasted. Add mushrooms, rosemary and wine, stirring until wine has been absorbed. Add the stock and bring to a simmer;. Cover, reduce heat to medium low and cook until barley is tender. and almost all the liquid has been absorbed. Stir in the ham, Parmesan and parsley. Adjust seasonings. Serve hot.
In a large skillet over medium heat, melt the butter. Add all remaining ingredients. Reduce heat to medium-low, cover and cook for 12-15 minutes, stirring occassionally, or until celery is crisp-tender.
In a medium saucepan, bring the chicken stock, salt, garlic and oil to a boil. Add long-grain white rice; return to a boil. Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Stir in remaining ingredients. Serve hot.
Add salt and pepper to each pork chop. Brown both sides of pork chops in the olive oil on medium heat. Place the instant rice, hot water, cream of mushroom soup and salt in a 2 quart casserole dish. Place pork chops on top and cover dish with aluminum foil. Bale in a 375 degree oven for 45 minutes. Enjoy!
Put onions into food processor and blitz until very finely chopped. Put into a large bowl. Put the chopped up chicken and bacon into the food processor and pulse until they are minces and combined. You want it pretty fine but stop before they become a total paste. Put meat mixture into the bowl with the onions. Add the korma paste and breadcrumbs. Work the mixture together with your hands until it is fully combined and the paste is evenly distributed. Form into four patties. Fry patties in a skillet with a little canola oil for about 5 minutes each side or until cooked through. You could also do this on a Foreman type grill and save yourself those calories. Serve.
Preheat oven to 400. Brown ground beef or turkey, drain and place into large bowl. Crush tortilla chips in the bag to 1/4-1/2 size chips. Add chips, chili, sour cream, corn and half the cheese. Mix thoroughly and spread into a greased 9x13 casserole dish. Top with remainder of cheese. Cover with foil and bake for 30 minutes.
All you have to do is combine all the ingredients into your ice cream maker and blend them together well. Add your ice and salt, turn it on and enjoy when it's done.
In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally. In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally. In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24. Just before serving, stir in remaining ingredients and season with salt and pepper.
Prepare a baking sheet by lining it with aluminum foil, set aside. Combine the softened cream cheese, 3 cups powdered sugar, peanut butter, vanilla, and salt in the large bowl of an electric mixer. Mix the candy on medium speed for several minutes until the mixture is well-combined and homogenous. If the dough appears to be too sticky, add the extra powdered sugar and mix until it is somewhat stiff but still pliable and not dry. Using a teaspoon or a candy scoop, form the candy into small balls (about 1inch diameter or less) and place them on the prepared baking sheet. Place the candy in the freezer or refrigerator to chill until set, about 20 minutes in the freezer or 1 hour in the refrigerator. Once you are ready to dip the balls, melt or temper the chocolate according to your preference. Make sure to melt the chocolate in short intervals in the microwave or over a double burner, so that it does not overheat. Dip the peanut butter balls into the melted chocolate using dipping tools or two forks. Return the dipped balls to the baking sheet, and while the chocolate is still wet, top each ball with a peanut half. Repeat with remaining candy. Place the dipped candies in the refrigerator to set the chocolate. Store the balls in an airtight container in the refrigerator for up to a week.
Heat oil to 180 degrees C or 375 degrees F. Remove any broken or bruised whitebait. Carefully wash and dry the remaining fish. Coat fish in milk and then put fish into a bag with the seasoned flour. Shake to coat. This can be done in batches; while some fish is cooking, the next batch is prepared. Cook fish for 1 minute before removing from the oil with a slotted spoon. Drain on paper towels and sprinkle with a small amount of salt before serving.
Preheat oven to 450 degrees. Place all vegetables and rosemary on a large roasting pan or cookie sheet and drizzle generously with olive oil. Sprinkle sea salt and pepper generously, then toss all ingredients together with your hands until vegetables are well coated. Cook vegetables for 30-35 minutes, stirring them every ten minutes. You'll know vegetables are finished when potatoes have browned.
In a large pot, boil 6-8 cups water. Cut potatoes into cubes, add to boiling water. Boil potatoes until soft. Drain potatoes, add milk and use electric beaters to 'mash' the potatoes. Prepare brown gravy according to package instructions. Heat popcorn chicken in toaster oven, oven or microwave. Layer: 1 cup mashed potatoes, 1/8 cup corn, 1/8 cup cheese, 10-12 pieces of popcorn chicken, gravy as desired.
Place turkey and vegetables in a 8 inch pie pan. Cover with soup. Mix egg,milk and bisquick. Pour over top. Bake at 400F 30-35 minutes or until golden. Serve with favorite salad.
Position an oven rack on the middle rung. Heat the oven to 350°F. In a medium saucepan over medium heat, heat the butter and brown sugar, stirring frequently, until the sugar has dissolved. Cook, stirring, about 1 minute longer--the mixture will bubble but should not boil. Set the pan aside to cool for about 10 minutes. Meanwhile, butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment. Stir the egg, egg yolk, and vanilla into the cooled sugar mixture. Add the flour, salt, and nuts, stirring just until blended. Pour the batter into the prepared pan. Bake until the center is springy when touched (the top may still look doughy) and a toothpick inserted in the center comes out clean (it's fine if there are a few moist crumbs clinging to it), 25 to 35 minutes. Set the pan on a rack until it's cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife. This recipe can be doubled easily; use a 13x9-inch pan and increase the baking time slightly.
Combine barley and 3 cups of stock in a saucepan. Bring to boil over medium heat, cover and simmer about 1 hour or until the liquid is absorbed. Meanwhile slice all the veggies using a food processor. Add all veggies and remaining stock to a stockpot, simmer 20 minutes, covered. Add the barley and chopped parsley, stir, simmer 5 minutes more, add salt to taste. Enjoy!
Do the instructions as told on the Box of Brownies (Except for pouring). (PREHEAT TO WHAT IT SAYS). Put HALF of the brownie MIX (not heated) in the glass pan! Place 3 or 4 Kit Kats throughout the pan so that it is almost everywhere. Use a spoon and push the kit-kats down so the brownie mix covers them. Spread the brownie mix over the kit-kats, then pour the remaining brownie mix. Pour as many M&M's onto the mix as possible || NOTE: Do not MIX AFTER THIS. Put the brownies in the oven and wait 35-40 minutes. Enjoy!
Preheat oven to 350°F Coat loaf pans with canola cooking spray. Beat egg and egg substitute in large bowl. Blend in sugar, eggnog, canola oil, rum, and vanilla until smooth. Stir together flour, baking powder, salt, and nutmeg. Mix dry ingredients into eggnog mixture; beat on low just to moisten dry ingredients. Gently stir in cranberries. Pour batter into prepared pan(s). Bake until fork or tester inserted in center comes out clean (about 50-60 minutes for 1 large loaf, 40-50 minutes for 2 medium sized loaves, or 35-40 minutes for 3 mini-loaves). Cool completely. Wrap tightly and store in the refrigerator. Makes two 8x3 3/4-inch loaves, one 9x5-inch loaf, or three 5 3/4x 3 1/4-inch loaves, or about 20 servings.
In a food processor, mix all the ingredients except for zucchini and salt to make pesto. Slice zucchini squash into pasta using a spiral slicer, mandolin or knife. In a bowl, place zucchini pasta and salt and mix. Add the pesto and mix. Infuse love and serve!
Line a loaf pan with plastic wrap, leaving overhang on the long sides of pan. Chop the onion and dill or mint finely. Cut the beetroot into small cubes or thin rounds. Layer some beetroot at the bottom of loaf pan. Follow with a layer of onion and then a generous layer of chopped dill or mint. Repeat and finish with a layer of beetroot. Mix the vinegars, the water, and teaspoon of honey in a small saucepan, and heat together until honey is dissolved. Soften the gelatin leaves in a bowl with cold water, completely covered. Once soft, squeeze out excess water from the leaves and add to the warm water/vinegar sauce. Stir until completely dissolved. Season to taste with salt and pepper. Pour the warm, runny gelatin over the beets in the loaf pan until covered. Press down slightly, cover and refrigerate until set, at least 6 hours, but preferably overnight or longer for a better flavor. Slice with sharp knife and serve.
Wash the fruit and prick each plum with a fork. Put all the other ingredients into a saucepan and bring to a gentle boil, stirring until the sugar has melted. Add plums and cook for 3-4 minutes. Put plums into sterilized jars. Keep boiling the syrup until it thickens, pour over plums. Check the jars are sealed, keep for 2 months before using.
Blanch broccoli, red pepper, snow peas, onion, and mushrooms 2-3 min in large pot of boiling salted water until crisp-tender. Drain; transfer to bowl of ice water. Drain and set aside. Drizzle oil around sides of pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.). Add garlic and shrimp; stir fry 2 min or until internal temp of shrimp is 120 degrees. (Check by inserting thermometer into thickest part of shrimp.). Add cabbage, stir-fry sauce, oyster sauce, and pepper; stir fry 2-3 minute. Add vegetables; stir fry 30 seconds, until heated through. Let rest at least 2 minutes. Serve with white rice or lo mein noodles, if desired.
Roast bell peppers on racks of gas burners over high heat (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and tightly cover with plastic wrap. Let stand, covered, 20 minutes. Peel, then halve lengthwise, discarding stems and seeds. Cut peppers into 1-inch pieces. While peppers stand, mince and mash half of garlic to a paste with 3/4 teaspoon salt. Combine with rosemary, 1 tablespoon oil, and 1/2 teaspoon pepper. Rub onto chops. Heat remaining 2 tablespoons oil in a large heavy nonstick skillet over medium-high heat until it shimmers. Saute pork, turning once, until pale golden in spots and just cooked through, 4 to 6 minutes. Transfer to a plate and keep warm, loosely covered with foil. Add roasted peppers to skillet with onion, remaining garlic, cherry peppers, and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is softened, 5 to 6 minutes. Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes. Add meat juices from plate and remove skillet from heat. Add butter, stirring until incorporated. Stir in lemon juice, parsley, and salt to taste and spoon over chops.
Combine the cream cheese, mayo, sour cream, onion and garlic in a large mixing bowl - stir until blended. Stir in the tomoatores and peppers. Add the Italian blend cheese and 2/3 cup Parmesan. Stir until blended. Transfer mixture to greased 9x13 baking dish. Sprinkle remaining parmesan cheese on top. Bake at 350 for 20 minutes, until edges are bubbly and browning. Serve hot with crackers or vegetables.
Preheat oven to 350°F Liberally butter two 9x5 loaf pans, or one 9" tube pan. Add the flour and coat all surfaces (if using loaf pans, simply place one on top of the other and shake vigorously). Discard any excess flour. Warm the butter to 65-70F (about 3 hours at room temperature). Place sugar and butter in the work bowl of a stand mixer fitted with the paddle attachment (placing the butter on top of the sugar helps keep it from flying all over your kitchen). Mix on medium for a full 5 minutes. With the mixer turned down to low, add eggs one at a time, waiting 20-30 seconds after each addition, until the egg is fully incorporated and emulsified before adding the next. Add vanilla and salt. With the mixer still on low, add 1/3 of the flour. Mix until the flour is completely incorporated. Scrape down the sides of the bowl and add the next 1/3 of the flour. When that's fully incorporated, scrape down again and add the last of the flour. When fully incorporated, scrape down a third time, then beat on medium for 30 seconds. Using a scale, pour 2 lbs of batter into each loaf pan (or pour the whole thing into the tube pan). Smooth the top lightly; it doesn't need to be perfect. Bake about 1 hour, until the internal temperature is 210F and the cakes are golden-brown. Place the cakes, in their pans, on a cooling rack for 10 minutes. Remove from pans and place bake on rack for at least another 10 minutes. Store loosely wrapped in a towel at room temperature for up to 3 days, or slice and freeze for up to 3 months. (It's very good toasted, right out of the freezer; one cycle thaws, and another toasts.).
Remove the woody ends from asparagus and wrap asparagus spears in foil with salt, pepper, butter and garlic. Cook in foil, on the barbecue for about 5-6 minutes and turn once if necessary. Open foil and serve the asparagus in foil cases with parmesan sprinkled on top (serve with more butter if preferred).
HEAT 3 tablespoons of the oil in a large saucepan. COOK the onions for 10 minutes, stirring occasionally. ADD the red pepper, eggplant and zucchini and cook for 5 minutes, then add the potato, garlic and oregano and cook for 1 minute. ADD the tomatoes, stock, salt and pepper, stir well to combine and bring to a boil. REDUCE the heat to medium and cook, uncovered, for 20 minutes, stirring occasionally. WHILE the stew simmers, cook the rice. ADD the cooked, peeled fava beans, parsley and olives to the stew and cook, covered, for 10 minutes. REMOVE from the heat and stir in the remaining 2 tablespoons of olive oil. SERVE over rice with crumbled feta cheese on top (alternatively serve with bulgur or crusty bread instead of rice).
Preheat oven to 450 degrees Fahrenheit. Remove and discard the husks from the tomatillos. Wash them and cut in half. Trim the tomatoes and quarter them. Quarter and slice the onions. Arrange the tomatillos, tomatoes, and all but one clove of the unpeeled garlic on a cookie sheet. Sprinkle lightly with salt. Roast for 35-45 minutes, until the vegetables are soft and beginning to char in spots. Remove and let cool for a few minutes. While the vegetables are roasting, combine the diced squash, the vegetable broth, and 2 cups of water in a large soup pot. Simmer, covered, for at least 45 minutes, or until the squash is very tender. While everything else is cooking, heat the olive oil in a large skillet and add the onions and the remaining clove of garlic, peeled and minced, and a dash of salt. Cook over medium heat, stirring often, until the onions are caramelized to a dark golden brown. When the roasted vegetables are cool enough to handle, scrape the red tomatoes off their skins with a spoon. Squeeze the soft garlic out of the husks and discard the husks. Combine the red tomato pulp, the tomatillos, and the soft garlic in a blender or food processor with a little water, and puree them. Add the puree to the broth and squash, along with the caramelized onions and the chopped cilantro. If the broth has greatly reduced during cooking, add some water. Toast the dried red chiles in a hot pan or over a flame until they blister or show black spots. Chop them, removing some of the seeds if you want to reduce the heat, and stir them into the soup. Simmer everything together for 5-10 minutes. Serve hot, with warm corn tortillas or any good bread.
Cut any excess fat off of the chicken breasts. In a baggie or Tupperware, pour 1 cup of Italian dressing. Add chicken breasts and marinate for an hour. Preheat oven to 400. Spray a baking dish with cooking spray. Remove chicken breasts from marinade and throw the marinade away. Lay chicken in the baking dish, pour 2 tbsp of Italian dressing on top of each piece. Season to taste and bake for 20 minutes, or until chicken is no longer pink inside.
Prepare pastry for 1 pie crust and let cool. Combine gelatin, sugar and salt in a saucepan. Add water, lemon juice and beaten egg yolks; blend well. Place over medium heat and cook, stirring constantly, for about 5 minutes or until gelatin dissolves. Remove from heat. Stir in lemon peel. Pour into a mixing bowl and chill until thickened. Place mixing bowl inside larger bowl containting ice cubes and a little cold water. Beat with mixer until doubled in volume. Gently blend in 1 1/2 cups whipped topping. Spoon into pie crust. Chill for 3 or 4 hours, or until firm. Place remaining 1/2 cup whipped topping in center of pie and garnish if desired.
Preheat the oven to 375 degrees. Three minutes before you are ready to put the cornbread in the oven, put the oil and corn in the skillet and place in the oven. (Do not do this if you don't have a pre-seasoned cast iron skillet). Heat until nice and hot. In a mixing bowl, beat the eggs with a whisk. Add the flour, cornmeal, sugar, buttermilk, baking powder, baking soda, and salt. Blend with a fork, using a cutting motion. Add to the skillet, and mix thoroughly. Bake for 35 minutes.