HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cake: Place all ingredients in large mixing bowl. Beat on low for 2 minutes. Bake in a greased and floured tube pan at 325° for 45 minutes. Glaze: Stir over low heat until sugar is dissolved. Punch holes in hot cake; pour glaze over slowly. Cool completely and turn out on serving plate.
Melt the chocolate chips in the microwave on half power, stirring every thirty seconds until smooth. Cool to room temperature. Stir in the marshmallow creme until well combined. Refrigerate for 15 minutes. For each cookie, roll a scant tablespoon of mixture into a ball. For each sandwich, place one ball on the flat side of the cookie. Top with another cookie and press until mixture spreads to the sides. Roll in sprinkles or sugar.
Pour the boiling water over the dandelion blooms and let stand for 3 days and 2 nights. Strain. To the liquid add the remaining ingredients and mix well. Let the mixture stand for 3 weeks then bottle.
Mix all ingredients together, keeping mixture light and chunky. Don't overmix. Place mixture in ungreased loaf pan. Dent top of loaf and baste with extra Honey BBQ sauce. Place loaf in oven and bake at 400-425 for approximately 1 hour and 20 minutes for a single loaf. (Mixture can be divided into two loaf pans. Use 350 degree oven and shorten cooking time to 40 minutes.). Let loaf rest for 10 minutes before removing to serving plate for slicing. (If leaving in loaf pan, drain excess oil and juices from pan after meat rests.).
Preheat oven to 350°F. Spread 2 cups of Fritos in a baking dish. Sprinkle half the onion and half of the cheese over the Fritos. Pour the chili over the onion and cheese. Sprinkle the remaining onion and cheese over the chili. Top with the remaining 1 cup of Fritos. Bake for 15 or 20 minutes and cheese is bubbly. Serve hot.
Place cream cheese in a mixing bowl; work with a fork until soft. Add remaining ingredients and mix with hand mixer until smooth. Refrigerate for 30 minutes. Serve with chips or vegetables.
Preheat oven to 375°F. Beat the butter, sugar, egg yolks and vanilla extract together. Combine the flour, baking powder and salt, and sift them into the butter mixture. Stir to make a smooth dough. Shape the dough into small balls. Poke your thumb in the center of each ball to make a hole, and shape into rings. Dip each ring in nonpareils. Bake on lightly greased cookie sheets for 10-12 minutes, or until lightly browned. Cool before storing.
Cut skinless boneless chicken breast into 1 1/2 inch pieces. In a medium plate, mix marinade and the chicken pieces together, and refrigerate them for at least 1 hour and overnight would be great. In a large saucepan. heat oil over medium-high until hot. Turn off heat. Add the marinated chicken pieces and briefly stir-fry them with the hot oil. Allow chicken to cook in the oil for about 1 minute, stirring constantly. Combine the sauce ingredients and then add to saucepan. Return the saucepan to a simmer.and simmer the chicken pieces for 10 minutes, stirring occasionally. Remove from the saucepan and put the simmered chicken on a medium sized plate and set aside. Scrub burdock root skin. Cut into 1 1/2 inch long pieces, and immediately submerge in water with a little vinegar added. Burdock will discolor when it is cut and comes into contact with air. Peel off skin of lotus roots, cut 1/2 inch long pieces, and immediately submerge in the vinegar water along with the burdock. Peel off skin of taro root. In a medium bowl, place the taro root. Spread 1 teaspoon of salt over the taro root and rub by hand so that taros sticky slime will be removed. Wash the taro root under running water. Cut them into 1 1/2 inch square pieces. Set them aside. Boil water in a medium saucepan. Add the burdock and carrot pieces. Boil them and turn off heat before they get tender. Using a strainer, drain hot water off them. Set aside. Add sugar to the remaining soup in the saucepan. Bring pan back to a simmer so that sugar can dissolve. Stir occasionally. Add burdock pieces, carrots, taro roots, Shiitake mushrooms and soaking water, Dashi and Konnyaku, if using. Heat over high until soup boils again. Lower heat to medium heat and cook for about 30 minutes or until vegetables get tender. Stir occasionally. Add the lotus roots and prepared Chicken. Simmer covered until soup is reduced by 1/3. Serve warm or cold. A stronger taste is expected if refrigerated overnight.
Preheat oven to 375 degrees F. In 3-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat and, with wire whisk, beat in molasses and 1 cup sugar until blended, whisk in egg. With spoon, stir in flour and remaining ingredients until mixed. Transfer dough to medium bowl and freeze 15 minutes or until firm enough to handle. Spread remaining 1/4 cup sugar on waxed paper. Roll dough into 1-inch balls, roll balls in sugar to coat. Place balls, 2 1/2 inches apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes, until cookies spread and da rken. Let cookies remain on cookie sheet on wire rack 1 minute to cool slightly. Transfer cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container up to 2 weeks.
Heat oven to 350. Grease bottom and sides of 9 or 10 inch springform pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread batter in greased pan. Bake at 350 for 40-45 minutes or until center is set. Cool 30 minutes. Run knife around sides of pan to loosen; remove sides of pan. Cool completely. Place thawed raspberries in syrup in blender container or food processor bowl with metal blade. Cover; blend or process until pureed. Stain to remove seeds. In small saucepan, combine sugar and cornstarch. Gradually add raspberry puree; mix well. Bring to a boil; cook until mixture is clear, stirring constantly. Cool 5 minutes. Spread over brownie layer to within 1/2 inch of edges. Arrange 1 cup of fresh raspberries evenly over raspberry mixture; refrigerate. In medium bowl, combine cream cheese, powdered sugar and creme de cacao; beat until smooth. Add melted vanilla chips; beat until smooth. Fold in whipped cream. Cover; refrigerate 45 minutes. Stir topping mixture until smooth. Spread 1 1/2 cups of the topping over raspberries. Pipe or spoon on remaining topping. Refrigerate at least 1 hour or until firm. Sprinkle grated chocolate in 1 inch border around outside edge of torte. Garnish center with 3 whole raspberries and 3 mint leaves. Store in refrigerator.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 25 minutes. Drain and mash. In a large bowl beat the cream cheese and dressing mix until smooth. Stir in mashed potatoes, sour cream. and butter; beat until desired consistency is reached.
THAW pastry sheet at room temperature 30 minute Preheat oven to 400°F. UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 2 rectangles. Place on baking sheet. Bake 15 minute or until golden. Let cool. MIX sour cream, cucumber and 2 tablespoons dill weed. Refrigerate until serving time. MIX broth, wine, pepper and remaining dill in skillet. Heat to a boil. Add fish. Cover and cook over low heat 10 minute or until fish is done. SPLIT pastries into 2 layers, making 12 layers in all. Spread 1 tablespoons sour cream mixture on each of 6 bottom layers. Top each with salmon, 1 tablespoons sour cream mixture and a top layer. Discard broth mixture. Serve with remaining sour cream mixture.
Add ingredients to blender or food processor and pulse until you reach a desired consistency. For a thicker smoothie add a couple ice cubes.
Pour about 1/2 cup boiling water into a teapot, swish it around to heat the pot, and dump out. Add tea to the teapot and pour in 1 cup of the boiling water. Cover and let steep 3 minutes. Add sugar and mint leaves and stems to the teapot. Add the remaining 3 cups boiling water. Cover and let steep for 5 minutes. Stir. Continue to steep for 5 minutes more. Strain tea into cups.
Mix 2 tablespoons ginger, 3 cloves garlic, lemon juice, olive oil, cinnamon, salt and pepper in a small bowl. Pour into a ziplock bag big enough to fit chicken into. (I use gallon size freezer bags. Add chicken to ziplock bag. Let marinate in fridge for 2 to 24 hours. (longer is better). Cut grapes in half. Preheat oven to 350. Remove chicken from ziplock bag and place in a frying pan over medium heat. Brown all sides of chicken. Place chicken in roasting pan. Add remainder of ginger, garlic, shallots and as many grapes to chicken cavity that will fit. Roast chicken for 1 1/2 hours. Check to make sure chicken is completely cooked, if not add more time. Enjoy.
Whisk eggs, vanilla and spices together. Dip bread into egg mixture. Spray skillet with cooking spray and saute bread on each side until brown (about 3 minutes). Top with apple slices.
Place pork in crock pot. In a bowl, combine the soups and stir until smooth. Add the mushrooms to the soup mixture and pour over pork. Cover and cook on low for 4-5 hours or until the meat is tender.
Combine molasses, brown sugar and shortening in pan. Heat and cook 4 minutes then cool to lukewarm. Stir in 1 cup of the flour and the remaining ingredients. Stir in remaining flour. Roll out on a lightly floured surface until 1/8 inch thick or thinner. Cut chosen shapes with cookie cutters. Place on a lightly greased baking sheet and place a sliver of almond in the center of each cookie. Bake at 375 F for about 5 minutes. Watch closely so they don't burn. Mrs. Skov adds that these cookies will keep in a tight container "almost forever" -- at least 2 months.
Cream butter and sugar, add eggs and beat well. Add flour, cocoa, raisins and milk. Lastly add vanilla and soda dissolved in a little boiling water. Bake in moderate oven until skewer comes out clean.
To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard). Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use. Place the pork steak pieces, pork liver and 7 cups of stock in large saucepan; cover and bring to a boil over high heat, stirring occasionally. Remove cover and continue boiling for about 15 minutes, stirring occasionally and skimming foam. Reduce heat to simmer, tilt the lid and cook for about two hours or until the meat falls from the bones (more stock may be added as needed). Transfer the meat and fat to a large bowl; strain the stock the meat was cooked in and reserve two cups (you may need to add more stock to make up the two cups). Remove bones, being cautious of the very small ones. Place the meat and fat in your grinder using a coarse disc and grind into a large bowl. Stir in 6 cups of the rice, vegetables, 2 1/2 teaspoons cayenne, salt and pepper. Taste and adjust seasonings, adding more cayenne if desired. Stir in the reserved two cups of stock, mixing well (you're looking for a moist but not runny mixture). If the mixture is too runny add more rice; if not moist enough add a little more stock. Fill the casings while the mixture is still hot and make links by twisting the sausage where you wish the links to be. Four inches is a good size for a regular serving, smaller links may be made for appetizer servings. Place the sausage in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer. Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes. Drain and let rest for about 15 minutes before slicing; serve while warm.
Place fish in a greased 13x9x2-inch baking dish. Combine the sour cream, Parmesan cheese, butter, dill, salt and pepper together and spoon over the fish. Cover and bake at 375°F for 20 minutes. Uncover and sprinkle with paprika. Continue to bake, uncovered, for 10-15 minutes or until fish easily flakes when touched with a fork.
Whisk together vinegar, sugar and a pinch of cayenne pepper. Season with salt and pepper. Add cucumbers and toss to coat. Chill until ready to serve. Dietary Exchanges: 1 vegetable (1/2 Carbohydrate Serving).
Set oven to 350 degrees. Butter a shallow baking dish. Clean mushrooms with a brush (do not use water to clean the mushrooms). Gently twist off stems, setting mushroom caps aside. Finely chop stems, very small. In a bowl mix crumbs with the chopped stems, melted butter, Parmesan, salt (I use seasoned salt), black pepper and garlic powder. Fill caps with crumb mixture. Top with grated mozza cheese (at this point, the mushrooms may be refrigerated then baked at a later time). Set caps on buttered baking dish. Bake for about 7-8 mins, or until cheese is melted, and mushrooms are hot.
Remove the blossom remnant from the rose hips. Bring the rose hips and enough water to cover them to a boil and simmer for about 10 minutes. Crush the rose hips or chop in a food processor. Strain the juice in a cheesecloth-lined sieve. Add any additional water if need to bring the juice up to 4 cups. Bring the juice and sugar to a boil. Add the margarine, then the liquid pectin. Bring back to a boil, stirring constantly; boil hard for 1 minute. Remove from heat. Skim foam from surface. Pour into sterile pint jars and seal. Process in boiling water bath for 5 minutes.
Take any string or trussing off the bird and set in a roasting tray. Spread out its legs from the body so hot air can circulate around the bird and help it to cook more quickly. In a bowl, mix the butter, fennel and garlic along with a bit of salt and pepper. Mix well with your hands and then slather all over the bird's skin as well as a bit inside the cavity. Sprinkle the onions or leek around the bird. Place the chicken on the centre rack of a hot oven, about 210 C for 20 minutes. Baste the chicken and then turn the oven down to 180°C. Pour the wine in the roasting pan and return the chicken to the oven for 40 minutes. For the last phase, turn the oven off, leave the door slightly ajar and let the chicken rest for 20 minutes. By this time, you should be able to see clear juices if you pierce the chicken where the thigh meets the breast. I don't bother making gravy with this: the juices around the bird are flavourful enough on their own.
Add the lavender infused vinegar to the mayonnaise, teaspoon by teaspoon until the desired flavour and taste has been achieved. Serve in a pretty dish with fresh lavender as a garnish. Great with salmon, most types of fish, seafood, salads and cold roast chicken and hams.
Combine crushed onions, parmesan cheese, seasonings, and bread crumbs. Combine egg and milk in different bowl. Dip chicken in egg/milk mixture. Coat chicken with parmesan cheese mixture. Place in baking dish. Spread any additional parmesan cheese mixture on top of chicken. Pour melted butter over chicken. Bake at 350 degrees for 45-55 minutes or until golden brown and chicken juices run clear.
Trim any excess fat from chicken thighs, and cut them into 1-inch chunks. Using a food processor, mince the onion, carrot, celery, and garlic into a fine-textured paste or pestata. Pour the olive oil into a 3-4 quart saucepan, and set over med-high heat. Stir in the pestata, and season with 1 teaspoon salt. Cook for about 5 minutes, stirring often, until the pestata has dried and begins to stick to the bottom of the pan. Toss in the chicken, bay leaf, and remaining salt. Tumble and stir the chicken in the pan until browned and caramelized all over, about 4 minutes. Increase heat, pour in the wine, and cook, stirring and scraping up the browned bits in the pan, until the wine has almost evaporated. Pour in the hot stock , stirring, then all the rice. Bring to a boil over high heat, cover, the pan, and reduce heat to keep the riso bubbling gently. Cook for about 14 minutes, or until both the rice and the chicken chunks are fully cooked and the consistency is creamy. Turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly incorporated, then stir in the parsley and 1/2 cup grated cheese. Spoon the riso into warm pasta bowls and serve immediately, passing additional grated cheese at the table.
Preheat broiler. Combine: cheese, sour cream, mayo, milk, parsley, lemon juice& 1/4 tsp salt. Cover and refrigerate. Arrange chicken wings on a rack in a broiling pan and sprinkle with 1/4 tsp salt. Broil 5" from heat for 10 minutes, turn wings and broil a further 10-15 minutes. Meanwhile in a saucepan melt butter; combine with the hot sauce. Pour sauce over broiled wings and toss. Arrange on a platter with the celery sticks and cheese mixture. Dip sticks and wings in the cheese.
Preheat oven to 350°F. Butter a 10x4-inch tube pan and sprinkle with bread crumbs. In a medium size bowl, beat butter and 1/2 cup sugar at medium speed until light and fluffy (about 2 minutes). Add egg yolks and beat until light and fluffy. Gradually beat in flour and salt. In a separate bowl, beat egg whites until foamy. On high speed, beat 1/4 cup sugar into whites, 2 tablespoons at a time, until they are stiff and glossy. Gently fold beaten whites into batter. Spread batter evenly in pan, top with cherries. Bake at 350°F for about 35-40 minutes. or until cake is set and toothpick comes out clean. Cool in pan for 5 minutes, loosen sides and remove from pan. Cool completely on rack, drizzle cooled cake with almond glaze. ---Almond Glaze---. Mix powdered sugar, almond extract and water (1 teaspoon at a time) until smooth and the consistency of a thin syrup.
In a small bowl or jar, whisk or shake vinegar and oil until thick and combined. Season dressing with salt and pepper, dressing can be made up to a day ahead and refrigerated, covered). In a large bowl, combine watercress, frisee, pears (you can use either red or yellow pears)and dressing. Toss gently to coat. Divide among plates; sprinkle with walnuts.
Mix cake mix, melted butter and one egg. Add pecans to bottom layer. Pat into 13x9 inch pan. In a separate bowl beat cheese until fluffy. Add 2 remaining eggs to cheese and mix well. Add powdered sugar and beat until lumps are gone. Pour this mixture over cake in pan. bake at 350 for 30-45 minutes or until topping is golden. Allow to cool somewhat to set topping (slides off when warm).
Quarter each lemon from top to within 1/2 inch of bottom so that slices are still attached to bottom of lemon. Rub salt on exposed flesh and re-form. Place 2 tablespoons of salt on the bottom of a jar (size of the lemons will determine the size of jar needed). Pack lemons in layers, alternating with salt, until jar is full. Add fresh lemon juice, if necessary, to cover lemons. Close jar and store on a shelf. Occasionally turn jar over to redistribute salt. Lemons can be used in two weeks and will keep unrefrigerated for a year. To use, rinse slices under cold water to remove salt. Remove and discard pulp. Use rind as a flavoring agent, cutting it up to spike up a vegetable salad or to add to the pan when you are deglazing after sauteing meats or fish.
In large nonstick skillet, brown ground beef, bell pepper and onion over medium heat 6 minutes or until outside surface of beef is no longer pink, breaking beef up into 3/4-inch crumbles. Pour off drippings. Stir in broth, pasta, barbecue sauce and water; bring to a boil. Reduce heat to medium-low; cover and simmer 10 to 15 minutes or until pasta is almost tender. Uncover skillet; continue cooking 5 to 7 minutes or until pasta is tender and sauce is thickened, stirring occasionally. Sprinkle with cheese before serving.
Bring rice, salt and water to a boil, cover and simmer until water is absorbed and rice is tender, about 30 minutes; spread rice in a single layer over a parchment-lined baking sheet; set aside for 3-4 hours. Blanch peas in boiling water for 1 minute, drain and set aside; combine chicken stock and soy sauce and set aside; heat 1/2 tsp oil in a wok over high heat; add shrimp and cook until opaque, 2-3 minutes; set aside. Add remaining 1/2 tsp oil to wok; stir-fry onion and garlic 2 minutes; add 1 T stock, ginger, mushrooms, celery, carrot, bell pepper and black pepper; stir-fry 3 minutes. Add 1 T stock, sprouts and shrimp; stir-fry 1 minute; add rice and remaining 2 T stock; stir-fry 2 minutes; stir in scallions and peas; stir-fry 1 minute; stir in watercress and serve.
Stir the yeast into warm water in a large bowl, add molasses and stir till dissolved. Add the white flour and the whole wheat flour, about 1 cup at a time, stirring well after each addition. When all four cups of flour are stirred in, beat the mixture with a wooden spoon for about 10 minutes. It should be smooth and very soft. Cover bowl with a towel and put in a warm place for 45 minutes. The yeast sponge should rise considerably and be rather bubbly at the end of this time. Now sprinkle salt over the sponge and fold together. Add the rye flour and the oats, a little at a time and fold them together. The dough should be quite thick. Add enough white flour to make the dough manageable and turn onto a floured board, and knead for about 20 minutes till smooth and elastic. Cover and let rise till doubled. Punch down and divide into two parts, forming each into a loaf. put into buttered medium loaf pans and let rise till doubled. Bake at 350°F for 40-60 minutes (depends on your oven and how crusty you like your bread - my loaves were just right at about 40-45 minutes. I brushed the loaves with butter after baking to soften the crust).
Lightly grease a large baking sheet. Divide the dough into 18 equal pieces. Flatten a piece of dough and place 2 chunks of cheese inside, sealing the dough around the cheese tightly. Place on the baking sheet seam side down and continue with the remaining dough. Cover and let rise until puffy, about 30 minutes. Meanwhile, preheat the oven to 375°F. Combine the butter, Italian seasoning, and garlic in a small bowl and microwave until the butter is melted. Brush all over with the butter mixture. Sprinkle evenly with the Parmesan cheese. Bake for 20 minutes, or until golden brown. Serve very warm.
Alrighty, take a 1/3 of a pound of ground turkey and make 2 little meatballs, form into oblong patties on a cutting board (fits in the sourdough slices easier) brush both sides with olive oil, salt and pepper. Cook on press, grill or frying pan to medium well done. Lightly Toast the bread. The Build: "Slather" the Mac Daddy Sauce on both pieces of bread, next add the shredded lettuce, chopped onion, first patty, cheese, second patty, pickles and top with the remaining bread. Munch!
In a large skillet, heat oil over medium-high heat. Saute chicken in oil for 4 minutes or until browned; remove chicken from skillet and set aside. Add the broth and ravioli to the skillet. Bring to a boil, lower heat. Cover and simmer 4 minutes or until ravioli is tender. Add the zucchini, red pepper, and chicken to the ravioli. Cook over medium-high for 3 minutes, stir frequently, until veggies are crisp-tender and chicken isn't pink. Add pesto and toss to coat. Season with salt and pepper if desired. Sprinkle with parmesan and serve.
Melt butter in sauce pan. Add flour. Add milk and stir until thick to make a white sauce. Add 1/4 cup of the parmesan cheese and stir until melted. Add salt and pepper to sauce to taste. Place spinach in bottom of casserole dish. Top with fish fillet(s). Cover with white sauce. Combine Mozzarella, 1/4 cup of Parmesan, cheddar cheese, bread crumbs and Old Bay Seasoning. Sprinkle over top of sauce. Bake at 350°F for 20-30 minutes (no need to cover with foil).
Heat oil in skillet on medium heat. Slice onion, add to heated skillet. Add garlic when onions become soft. Stir fry about 1 minute. Add shaved beef and brown stirring onions and garlic through meat, about 10 minutes. When meat is browned, add gravy, cover and reduce heat to low. Simmer for about 10 minutes. If you have too much liquid, uncover to reduce liquid. Serve on buns with horseradish mayonnaise.
Add all ingredients to bread pan in order given. This recipe was created using the Whole wheat setting.