HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to temperature called for on crescent rolls tube. Crack open the tube of crescent rolls and separate into 8 rolls on cookie sheet. Mix together until smooth the cream cheese and butter. Evenly spread 1 TBSP of Cream Cheese, topped with 1 TBSP Applesauce. Roll up from the pointy end - loosely. Combine egg white and water, mix well, and brush over the rolled up crescents. Mix Sugar and Cinnamon and sprinkle over egg washed crescents, as much or as little as you desire. ( I had enough left over to make another batch, so might add more next time). Follow directions on the crescent rolls, keeping an eye on them them. Mine came out of the oven golden brown at the time recommended,375 degrees, 11 - 13 minutes.
Combine the ingredients for the wet rub. Smear all over the outside of the leg of lamb. Place into a 4-qt slow cooker. No additional liquid is necessary. Cook on low 8 hours or high 4-5 hours. If the meat isn't quite tender enough, try carving it and putting it back in the sauce for 20-30 minutes more.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk until well blended. Gently stir in 1 cup of the whipped topping. Place half of the brownie cubes in 2-quart serving bowl; top with half of the pudding mixture, half of the raspberries, and half of the remaining whipped topping. Repeat all layers. Refrigerate at least 1 hour or until ready to serve.
Combine sugar, flour and salt in top of a double boiler. Heat milk and slowly stir in flour and sugar. Cook over boiling water until mixture begins to thicken. Beat egg yolks in small bowl and stir 1 cup of hot mixture into eggs so the eggs do not scramble. Stir egg mixture to double boiler and add butter. Cook until thick and pour into shell. Serve with whipped cream if desired.
Mix all dry ingredients together. Mix the eggs and sugar, add oil and milk. Add wet to dry and mix well. Roll out. Cut into rounds, with a hole in the center. Fry in oil until golden. Cover with powdered sugar if desired.
Preheat oven to 350 degrees and line a muffin tin with paper liners. > In a mixing bowl, whisk together the flour, baking powder, baking soda and salt; set aside. In another large bowl, whisk together the eggs and sugar until well combined, then whisk in the oil, Orange Puree and peanut butter. Fold the dry ingredients into the wet and mix until flour is just moistened (don't over-mix or the muffins will be dense). > Scoop about two tablespoons of batter into the large muffin cups until half full. Place a heaping teaspoon of jam in the center of each muffin. Cover the jam with another 2 tablespoons or so of batter, filling the cups just over the top. If you're using mini muffin cups, scale back quantities to fit into the smaller sized cups. > Bake for 25 to 30 minutes, until the tops are golden brown.
Cut off and discard chicken wings' tips. Cut each chicken wing in half at the joint. Place in plastic bag; set aside. Combine preserves, vinegar, hot pepper sauce (add up to 2 teaspoons more for extra spicy sauce), chili powder and garlic. Pour 1/2 cup sauce in plastic bag with chicken; seal bag and marinate at least 1 hour or overnight. Refrigerate remaining sauce to use for dipping when served. Place chicken wings on preheated grill (reserve marinade). Cook for 25 to 30 minutes; brushing chicken with reserved marinade during cooking. Discard remaining marinade. Serve with reserved refrigerated sauce.
Measure and add liquid ingredients to the bread pan. Measure and add dry ingredients (except yeast) to the bread pan. Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must never come into contact with a liquid when you are adding ingredients. Add yeast to well. If possible, use the 'sweet' setting on your breadmaker. Raisins and walnuts should be added during the kneading cycle. Some breadmakers will beep to tell you when.
Sift dry ingredients together. Combine eggs, butter, and milk. Pour into flour mixture and stir until smooth. Add apples and stir. Drop by spoonfuls and cook.
Mix chili paste, honey, lime juice, soy sauce, garlic paste and ginger. Sear shrimp and scallops in skillet until white. Glaze shrimp and scallops with chili paste mixture just before taking out of pan.
Preheat oven to 350 degrees. Unroll pizza crust on a smooth floured surface. Take a rolling pin and roll out the dough until it is a 16 by 10 inch rectangle. Using a pizza cutter cut the dough into 10 1 inch sticks. Take one strip at a time and place on a cookie sheet. Form the strip into a U shape. Twist the ends once, then flip to the bottom of the U form a pretzel shape. Beat your egg to make an egg white. Brush each pretzel top with the eggwhite. Sprinkle your topings onto the pretzels. Place in the oven for approximately 15 minutes.
Brown ground beef in a large skillet; drain grease. Add the onion soup mix and mix well. Add cheese and cook until cheese is melted and the mixture is pretty sticky. Separate the crescent rolls into individual rolls. Spoon about 2 tablespoons of the meat mixture into each crescent and fold the crescent up around the meat. Bake according to package directions.
Casserole -- First remove the pork chops from the refrigerator and let them come to room temperature. Brush well with 1 tablespoon olive oil and then season well with salt, pepper and paprika on both sides. Next, spray the casserole dish with a non stick spray and add the swiss chard and top with the sliced onions. Add some salt and pepper and drizzle with olive oil (1 tablespoon). Lightly toss. Then top with the chicken broth and the 4 pork chops. NOTE: If you want you could pan sear the pork chops first if you want as one reviewer mentioned, but I don't. But if would give a nice color to the chops if you prefer. Cheese -- Sprinkle the cheeses on top of the swiss chard and onions, around the pork chops. Potatoes -- In a small bowl add the potatoes, remaining olive oil, salt, pepper and dried thyme and then add them on top of the swiss chard and cheese around the pork chops. Bake -- 400 degrees for 20-30 minutes until the chops are done. Garnish -- I love to put a good balsamic vinegar on the table so each person can just drizzle a little on if they want. For me the flavor is amazing. Just Enjoy!
Preheat oven to 350 degrees. Melt butter in microwave or on stovetop. Mix together dry ingredients (first 6 ingredients). Add the rest of the ingredients and mix until the dough forms a ball. Add a little water if needed. Line two jelly roll pans with parchment paper or Silpat. Put half the dough on each pan and gently flatten out with a rolling pin, covering the pan (Depending on the size of your pan, you may not completely cover it. Just roll them out to desired thickness. These don't puff up much, so what you roll out is very nearly what you end up with.). Gently score the crackers into rectangles with a pizza or pasta cutter. Bake for 15-20 minutes or until crisp and just beginning to brown. Let cool on a wire rack.
Combine first 3 ingredients in a small pitcher, stir until sugar dissolves. Serve over crushed ice, sprinkle evenly with nutmeg. Enjoy.
PREPARATION Preheat the oven to 375°F. Use the oil to grease a shallow baking dish that is large enough to fit the fillets in a single layer. Arrange the fish in the dish and turn to coat with the oil. Sprinkle with the lemon juice, oregano, salt, and pepper. Dot with the butter and cover with foil. Bake until the flesh is cooked through but still very juicy, 20 to 24 minutes. Serve topped with the pan juices and parsley (if using).
In a small bowl, whisk the vinegar, sugar and seasonings together. Drizzle in the olive oil and continue whisking until the mixture thickens slightly. You may use an immersion blender if you prefer. If you refrigerate the dressing, bring it to room temperature and whisk (or shake well) before serving.
In a bowl, combine chicken stock, soy sauce, rice vinegar and brown sugar, stirring well to insure suagr is dissolved. Add green onions, garlic, gingerroot and peppercorns. Arrange chicken over bottom of stoneware and cover with sauce. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours, until juices run clear when chicken is pierced with fork. With a slotted spoon, transfer chicken to a platter and cover with foil to keep warm. Strain liquid into a saucepan and add chile peppers. Whisk in cornstarch mixture. Bring to a boil. Reduce heat to simmer and stir for about 3 minutes or until thickened and glossy. Pour over chicken and serve with hot fluffy rice.
Roll out dough as large as you can, as you would for cinnamon rolls. Sprinkle cheese, sausage, seasoning, salt and pepper evenly over surface. drain sausage first. Roll up from one end and form a normal loaf of bread. Dampen edges of dough and pinch edges to seal. Make small cuts on surface of dough to allow air to escape. Let raise and bake at 350F degrees for about 30 minsutes until golden brown. Cool, and slice into 1" slices. Serve warm. Enjoy.
Clean all berries separately. Pick over and discard inferior berries. Hull strawberries, cutting the larger ones in half. Set all berries aside in separate bowls. Combine apple-juice concentrate, water and maple syrup in a medium saucepan Place potato or cornstarch in a small bowl and stir in 1/4 cup of the apple-juice mixture; add starch back to pan. Add blueberries and cinnamon and bring to a simmer (mixture will be cloudy at first) until mixture turn clear and transparent Carefully stir in blackberries and strawberries and remove from heat. Refrigerate and let cool completely. Gently stir in raspberries. Serve in goblets or large wine glasses and garnish each portion with a sprig of mint.
Combine all ingredients into large bowl and refrigerate for 1-4 hours. I like to serve on sweet Hawaiian bread or toasted whole wheat.
In 2 quart sauce pan melt butter add flour cook stirring til starts to look like cornmeal. Add hot half& half, add seasonings, stirring quickly with whisk. Add cheese stirring til cheese melts. Mix with macaroni in 2qt. casserole. Toss bread crumbs with melted butter, sprinkle over top. Bake 350F for 30 minutes.
Preheat oven to 350 degrees and spray 9" x 5" loaf pan with cooking spray. Combine dry ingredients and set aside. In another bowl, combine the rest of the ingredients except the walnuts. Pour the wet ingredients into the dry ingredients and mix well. Fold in the walnuts and stir until just mixed. Pour batter into pan and bake 45-55 minutes or until center is set.
Add ingredients according to your breadmachine's instructions. Set the cycle for dough and let it go. When the dough cycle ends set it for the French Bread cycle and dark crust. After baking, cool before slicing.
In a saucepan melt butter. stir in granulated sugar and milk. Bring to boil, stirring occasionally. cool. Gradually add confectioners' sugar while beating with a spoon until smooth;. blend in vanilla.
Blend ingredients in a food processor with 2 tbsp of the reserved chick pea juice. Add more chick pea juice if the consistency is too thick. Serve with pita bread, celery, or tortilla chips.
Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray. Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water. Melt butter in a Dutch oven or large skillet over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks; stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat. Assemble lasagna in the prepared baking dish by layering one-third of the noodles, one-third of the sauce, half the squash, one-third of the cheeses, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining noodles, all the remaining sauce and all the remaining cheese. Cover with parchment paper then foil. Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving (or follow make-ahead instructions). Make Ahead Tip: Bake, let cool for 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days. Reheat, covered, at 350°F for 1 hour, then uncovered for 30 minutes more. Tip: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, buttermilk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full. Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven (these are super-moist, and will collapse if you aren't careful). Cool in pans on wire rack at least 5 minutes. Remove from pans; cool completely. I use the Vanilla Buttercream Frosting (From Sprinkles Cupcakes) recipe (recipe #222188) with these cupcakes and my family loves them.
Heat the olive oil and butter in a frying pan over a medium heat. Add the chicken breasts and fry for 10-12 mins on each side until cooked through. Transfer to a warmed plate, cover and keep warm. To make the sauce, add the wine and capers to the same pan. Bring to the boil, then simmer for 2-3 mins until the wine is reduced by half. Add the lemon juice and butter and stir in the parsley. Divide the chicken among four warmed plates, pour the sauce over the chicken, garnish with lemon wedges and serve with rice.
Dry the bread in the oven for about 10 minutes, while you preheat it to 350°. Remove bread from oven. Halve garlic, and rub each half onto a slice of bread. Slice and chop zucchini and garlic (the same garlic that was used to rub bread), and steam for 15 minutes, or until very tender. Transfer to a bowl, and mash well. Add ricotta, salt and pepper, and mash well again. Spread over bread and bake 15 minutes. Note: A tasty variation is to add a bit of parmesan cheese to the mixture, maybe a bit of basil.
Heat oven to 200C/400F. Sift flour and salt into a bowl. Rub butter in with fingers until the mix resembles breadcrumbs. Add nuts. Mix egg yolk with a 3 tbsp water and add to bowl. Mix with hands to form a dough. Knead dough for a few mins to bring it together then wrap in cling film and chill for 20 minutes. Roll out pastry and use it to line a very deep flan tin or an 8 inch springform tin. Chill for another 30 minutes. Melt the butter over a high heat and cook the leeks for 2 - 3 minutes Lower the heat and cook for a further 25 mins until very soft. Remove from heat. Cook the potatoes in boiling water until almost tender. Drain and slice. Add the leeks to the potatoes followed by the soured cream, eggs, cheese, nutmeg and seasoning if desired. Stir well and pour into pastry case. Bake for 20 mins on the middle shelf. After 20 mins reduce heat to 190C/375F and cook for a further 30 minutes The filling should be set.
Combine first 7 ingredients, mix well; add beef. Marinate at least 3 hours or over night. Drain meat; reserve marinade. In skillet saute bacon; remove. Brown meat in bacon fat. Place beef, bacon, vegetables, and seasonings in crock pot. Pour over enough marinade to cover. Cook on low 8-10 hours.
In large bowl, beat butter until fluffy. Alternately beat in sugar and cream, making 3 additions of sugar and 2 of cream. Beat in vanilla.
Combine fruits. Mix with whipped cream, nuts and cherries. Chill in refrigerator for several hours. This is great for a special breakfast or brunch, too. I add more nuts, to taste.
Preheat oven to 120C (250F). Biscuit base. Crush biscuits, melt butter, add crush biscuits to melted butter mix crushed biscuits and butter together to combine, press mixture into a fluted pie dish, store in the refrigerator while making the filling. Filling. Separate the eggs,. Beat the egg yolk until light and creamy, add the condense milk mix well, slowly add the lemon juice a little at a time mixing well after each addition. Remove the biscuit base from the refrigerator, pour the filling into the biscuit base, set aside. Meringue. Beat egg whites, add caster sugar slowly, beat well until stiff peaks are formed. Pipe rosettes of the meringue ontop of the filling making sure that the filling is completely cover with the meringue. Bake for one hour, turn the oven off and leave the tart in the oven overnight. The tart must only come out of the oven the follow morning, then it is ready to serve. Store tart in refrigerator.
Prepare Teriyaki Sauce: Combine soy sauce, water, molasses, corn starch, garlic powder and Chinese five spice in a sauce pan and simmer on low until thickened. Prepare Broccoli: In sauce pan covered with water. Bring to a boil and immediately remove from heat let stand for 2 minute and drain. Place shrimp in a bowl with very hot tap water and let stand for five minutes. Prepare linguine per package directions. Place sauce, broccoli and shrimp in a large medium high fry pan, cook for two minutes. Add linguine and toss reduce heat to low and let stand for five minutes. Serve.
Heat oven to 350 degrees. Place cake mix, brown sugar, melted butter, eggs and vanilla in large bowl of electric mixer. Beat on low speed 1 minute. Stop machine; scrape down sides of bowl with rubber spatula. Beat 1 minute more. Stir in half the cashews and butterscotch chips. Transfer batter to ungreased 11 3/4 x 7 1/2 x 1 3/4 inch glass baking dish. Spread batter evenly to all sides using rubber scraper. Sprinkle remaining cashew pieces and butterscotch chips over batter. Bake until golden brown and wooden pick in center comes out clean, about 30 to 32 minutes. Transfer pan to wire rack to cool completely. Cut cake into 24 bars. Remove bars from pan with metal spatula.
Prepare brown rice according to package directions. While brown rice is cooking heat oil in a medium saucepan over medium heat. Add onion and bell pepper; cook 5 minutes or until tender, stirring occasionally. lAdd garlic; cook 1 minute. Add water and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Place 1/4 to 1/2 cup rice in bowls and top with bean mixture. Sprinkle each serving with 1 tbsp cheese.
Chop onion, crush garlic and fry in butter, put into casserole dish with the chicken pieces, bay leaf, mushrooms and wine. Season to taste. Cook in 325 oven for 20 minutes or until cooked. SAUCE: Put some butter in a pan and add flour to make a roux, add salt and pepper to taste. Strain wine from the casserole and keep the chicken warm. Add wine to the roux with the cream and stir constantly on a very low heat until smooth. Add the stilton, pour over top of chicken and sprinkle with parsley. Enjoy.
Bring 1-3/4 cups water to a boil in a 2 quart saucepan. Turn off the heat, add the tea bags and steep for 5 minutes. Discard the tea bags. Add the honey, apricots, prunes, and raisins to the saucepan and bring to a boil over high heat. Reduce the heat to medium low and simmer, uncovered, stirring occasionally, until the liquid thickens to a light syrup, 18 to 20 minutes. (It will thicken further as it cools). Transfer to a bowl, cover, and chill for at least 4 hours and up to 3 days. Divide the yogurt among 4 small bowls. Serve the compote over the yogurt, topped with the toasted almonds.
In a medium bowl, mix together all of the ingredients. Form the meat in to 1-inch balls and set aside. Heat a large skillet with a little oil in it on medium-high heat. Add the meatballs to the pan and cook until browned on all sides and no longer pink in the middle.
Slice 4 large leeks into 1/4 inch rounds(white part only). Saute leeks in 2 tablespoons butter in a until wilted. Add a cup of chicken broth and boil liquid down by half. Add cream, salt, and pepper and reduce until thick and perfect. Add a dash of cayenne and a few drops of lemon juice.
Heat the ghee and oil in a pot. Add in the onions, fenugreek leaves, chicken/vegetable/beef boullion cube, curry leaves and cardamoms. Fry for a few minutes till the onions are lightly golden brown, the fenugreek leaves are softened and the tantalising aroma of the cardamoms' fills the air in your kitchen. Add the drained rice and mint leaves. Mix well; careful not to break any rice grain. Cook till the rice gets cooked. Garnish with fried onions and the sliced tomato. Cover with aluminium foil and keep covered for 10 minutes. Serve hot! For Vegetarian use the vegetable bouillon cubes.
Pick a 9x9 or similar sized dish and line with aluminum foil. Add the chocolate chips and peanut butter to large glass bowl and microwave on high for two minutes. Chop up peanuts during this time. Use a rubber spatula to blend chocolate and PB together, add 30-60 seconds more if not completely melted. Add roughly chopped peanuts and mix well. (Unchopped peanuts work fine too). Add mini marshmallows and mix and turn until all the marshmallows are covered with a little chocolate. Pour fudge mixture into foil-lined dish and use spatula to spread evenly. (The goal is to end up with about a one inch thick layer or fudge). Cover with more foil and place in the fridge for 2-3 hours or until firm. Use foil to remove fudge block on cutting board and use a knife to cut fudge into 1 inch cubes (or whatever size floats your boat). Enjoy!
Boil syrup till a small amount forms a soft ball in cold water (236°). Remove from heat and add butter and salt, stirring till butter is melted. Cool. Add cream and pecans, and then serve on your pancakes.
Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom. Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy. While the dough is rising, preheat the oven to 375°F. After dough rises, gently poke the dough all over with your index finger. Drizzle it lightly with olive oil, and sprinkle with pizza seasoning, and/or the dried herbs of your choice, if desired. Bake the bread till it's golden brown, 35 to 40 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature. To make cheese-stuffed bread: Add 1 cup crumbled feta cheese (or your favorite cheese) to the dough after it's been kneaded for 60 seconds.
In a large skillet, heat the olive oil and saute the onions for 5 minutes or until softened. Add the cabbage and salt to taste; saute at least 5 minutes, stirring occasionally. Add in the bell pepper, coriander, turmeric, cinnamon, and cayenne; stir and saute for 1 minute or so. Add in the tomatoes, chick peas, and currants/raisins; stir to combine and simmer, covered, for 15 minutes or until vegetables are just tender. Add lemon juice and salt to taste; stir. Ladle hot soup into individual soup bowls; sprinkle feta cheese on top.
Place rhubarb in microwave safe bowl and microwave for 6-8 mins on high or until rhubarb is softened, stirring every 2 minutes. Stir in gelatin till dissloved, cool completely. In a bowl combine milk and pudding mix, beat on low for 2 minutes. Fold rhubarb into mixture. Spoon into crust, cover and refrigerate till firm.
Cut brussels sprouts in half. Place sprouts in the middle of a large piece of aluminum foil (to make a packet for grilling). I usually put 10 sprouts in each packet. Dot butter over the sprouts, then sprinkle with the seasoning salt, bacon and garlic powder. Drizzle small amount of olive oil over the top and close up the foil packet (making sure you pull up all of the sides so that the butter does not leak out during cooking). Grill packets for 10 minutes over medium-high heat. After cooking is complete, place the veggies in a bowl and mix them up so that the butter/flavorings coat all the tasty brussels sprouts.