HumbleIntelligence/food-ner-1-Million huggingface dataset:
This first part is best made ahead to allow for cooling. In a small sauce pan, mix flour into milk, then heat on low heat, stirring constantly until mixture resembles a thick pudding. Cover and let cool. In a separate bowl, cream butter with sugar. Add vanilla and blend until smooth. Add first mixture after fully cooled. Decorate as usual. Should be able to ice one 8x8 cake. Excellent for Carrot Cake when using Cream Cheese. Note - this is not a good recipe to sit out of refrigerator for too long, unlike the powdered sugar icings.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place sprinkles in a small bowl. In a medium bowl, combine cake mix and baking powder. Add eggs and oil and mix until combined. Add chocolate and white chocolate chips and stir to incorporate. Form balls, 2 tablespoons each, and roll in sprinkles to coat. Place on prepared baking sheets, spacing 2-inches apart. Transfer to oven and bake until just starting to crisp on the edges, about 14-16 minutes.
Mix all the ingredients together and pour in an oven proof dish. Sprinkle a little more flour on the top. Bake at 350 deg F for 45 minutes.
Cook broccoli either on the stovetop or microwave then drain well. Preheat oven to 400°F. Place broccoli, cream cheese, Parmesan cheese and basil in food processor or blender; process until ingredients are mixed (do not overmix). Add walnuts; process 3 to 5 seconds. Split garlic bread lengthwise. Spread broccoli mixture evenly over the bread. Bake 10-15 minutes or until bread is toasted and broccoli is heated through. Cut bread into slices and serve hot.
Preheat oven to 350 degrees. Drain spinach well, pressing between paper towels. Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add onion, and saute 5 minutes or until tender. Add garlic, and saute 1 minute; remove from heat. Stir cream cheese into onion mixture until melted and well blended. Stir in spinach, milk, and next 3 ingredients. Stir together egg, drained pimiento, and 1 1/2 cups cheese; stir egg mixture into spinach mixture. Spoon mixture into lightly greased (with cooking spray) ramekins, or a 2 quart baking dish; sprinkle with salt and pepper. Toss together panko, 2 tablespoons melted butter, and remaining 1/2 cup cheddar cheese; sprinkle over spinach mixture. Bake at 350 for 50 minutes or until bubbly and golden.
Preheat oven to 350F; have ready a greased 8-cup casserole dish that's not too shallow. First make the pudding: in a mixing bowl, stir together the sugar, flour, baking powder and salt, then whisk in the milk and melted butter to make a fairly stiff batter. Turn this into prepared pan and set aside. To make the sauce, combine the sugars and the water in a heavy saucepan and bring to a boil to dissolve the sugars. Remove from heat; stir in melted butter and maple extract (or vanilla, if you don't have maple). Pour immediately over base, but DO NOT STIR. Bake in preheated oven for 35 to 45 minutes, or until bubbling, puffy, and golden brown. The pudding rises to the top, and the sauce is at the bottom, so when serving make sure you spoon all the way to the bottom of the casserole dish.
Combine all ingredients in a large bowl. Mix with a wooden spoon by hand until all ingredients are thoroughly mixed. Pour into a greased and floured 9 x 13-inch pan. Bake at 350 degrees for 1 hour. Frost with cream cheese frosting. Sprinkle with 1/2 cup ground nuts.
Combine all ingredients in a zip lock bag. Place lamb, pork, beef, or chicken into bag, press out air& seal. Refrigerate 4 to 6 hours to overnight, turning bag occasionally.
Place pie filling in large bowl. Break up apples with a pastry blender/cutter. Place half of cinnamon topping with apple filling and place in a 1-1/2 quart slow cooker. Combine dry cake mix, 3 Tablespoons of cinnamon topping and butter (mixture will be crumbly); sprinkle over filling. Sprinkle with remaining cinnamon topping and walnuts if desired. Cover and cook on low for 2-3 hours. Serve in bowls.
Place ingredients in exact order listed above into the bread machines pan. IMPORTANT - Do not mix ingredients! Set machine to dough setting, and press start. (My machine took 50 mins to complete it's cycle). When bread machine has finished what it needs to do. Roll dough on a lightly floured surface into a 25 cm round for a thick based pizza or into two x 20 cm rounds for a thinner based pizza. Place onto a lightly greased backing tray and dress with your favourite topping. Bake in a pre-heated oven at 200oC/400oF/mark 6 for 12-15 minutes or until base is cooked and topping heated through.
Mix together cornmeal, flour, salt, and baking powder. In a separate bowl, beat the egg, add milk, then bacon fat. Stir this mixture in with the dry ingredients, mixing well. The batter should be fairly thin; add more milk if necessary. Finally, mix in bacon. Cook pancakes in a skillet or griddle and serve with butter and maple syrup.
Cut chicken into 1 x 1.5-inch pieces. Scramble eggs with 1 tbsp of water. Add seasonings to the flour. Dunk the chicken in egg mixture then roll to cover in the flour mixture. Funk the chicken back into the egg mixture. Then roll in the crushed Rice Krispies. Fry in the oil for about five minutes or until they float.
Beat egg yolks until light and frothy, then spoon in the beaten egg white. Continue beating until mixture is spongy in texture, then pour into muffin tins that have been buttered. Set tins in a bain-marie (about one inch of hot water in a shallow pan; I use my stove's roasting pan) and bake in 350° F oven about 15-20 minutes. Dissolve sugar in water and bring to a boil, add vanilla extract. Remove papos de anjo from tins, make 3, 4 holes in each one with a toothpick and drop into boiling syrup. Remove from heat, let cool and place in a pyrex. Refrigerate until next day, so papos will soak in the syrup overnight.
Preheat the oven to 350 degrees. Line a 9-by 9-inch baking pan with aluminum foil, allowing some extra at each end. Grease and flour the foil. Toast the almond pieces in a frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes. Pour them out of the pan and set aside. Chop the toffee bars into 1/2-inch pieces (if using snack-size bars, chop them in half). Sift together the flour, baking powder and salt. In the large bowl of an electric mixer, combine the melted butter and brown sugar, breaking up any hard lumps of brown sugar. Beat in the egg, vanilla and almond extract. Beat in the flour mixture. Combine the toasted almonds, chopped toffee bars and chocolate chips, mixing well, then stir the mixture into the batter, stirring to coat all the mix-ins. Scrape the batter into the prepared pan and spread it evenly. Bake about 40 minutes (about 5 minutes longer in an 8-by 8-inch pan), until a toothpick inserted near the center comes out clean. (If the toothpick comes out covered with chocolate, it hit a chocolate chip; try somewhere else.) A toothpick might come out apparently clean after about 30 minutes, but close examination would indicate it's wet. Some people might like the bars that way; they're certainly gooey, but they really aren't done. Cool at least an hour in the pan, lift out by the edges of the foil, peel away the foil (invert if necessary) and cut into serving pieces.
Heat oven to 350*. Grease bottom only of 8x4 or 9x5-inch loaf pan. In a large bowl, combine sugar and margarine; blend well. Add eggs; blend well. Stir in buttermilk. Add flour, cocoa, baking powder, baking soda and salt; stir just until dry ingredients are moistened. Stir in nuts. Pour into greased pan. Bake at 350* for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Yield: 1 loaf (12 slice).
Take racks out of your oven. Turn on your self cleaning oven (if you don't have a self cleaning oven it's OK just clean the racks the same way), put Hot water into your bathtub (about 5 to 8 inches) & 1/2 to 3/4 cup of powdered laundry detergent, swish around, put in racks, let sit, by the time your oven is done (about 3 hours) your racks will be clean, wipe down (use fingernail to pop/peel off the really bad spots if there are any, maybe use a toothbrush to get into the tight spots and rinse, spray in your favorite tub cleaner and clean your tub as you normally would. Perfect! Three chores done in one (oven clean, racks clean and bathtub clean). Once you find out how easy it is to clean those nasty racks you will never have to scour, scrape, get steel fibers from SOS pads in your fingers or buy expensive cleaners that DON'T work again! LOL!
Place the cubed meat in a bowl, season with a little red wine vinegar and allow to marinate for 10 minutes then rise-off the vinegar. Return the meat to the bowl and add the crumbled beef bouillon cubes and black pepper, mix to incorporate thoroughly and allow to marinate for at least 20 minutes. Meanwhile, mix the peanut butter with the oil and stir to loosen. Add this sauce to the meat and leave to marinate for at last 30 minutes. When ready shake off the excess from the meat and thread onto skewers, alternating each piece of meat with two large cubes of onion. When done, brush the meat and onion with any remaining marinade and cook on a barbecue (or under the grill) for about 20 minutes, turning the kebabs and brushing with fresh marinade every 5 minutes, or so until the meat is done.
Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times. Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil. Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.). When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.
In a small pot boil water and sugar, once boiling, add the basil stems, chili and lemon zest and remove from heat. All the syrup to cool to room temperature. Then you can refrigerate the simple syrup for anywhere 15 minutes or up to 24 hours. The longer it sits the more flavor you will get. Remove the basil stems from the syrup and discard. In a large bowl toss the melon with the chilled syrup. Add the remaining salt, the white pepper if using and the basil leaves, toss gently . Drizzle with olive oil and serve.
Mix all ingredients except powdered sugar together in a medium mixing bowl. Knead by hand until dough comes together. Don't over knead it. Seperate dough into about 30 segments. Form each segment into a half moon or cresent shape. Place on ungreased cookie sheet. Preheat oven to 350 degrees. Bake 10-12 minutes until they're golden colored. Roll the cookies in the powdered sugar while they're still hot or dust them with the powdered sugar while still on the cookie sheet. It is important that you do this while they're still warm or the sugar won't stick. Put on wire rack to cool.
In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff and glossy. Spoon meringue into a pastry bag or a resealable plastic bag. If using a plastic bag, cut a 1 inch hole in the corner. Squeeze 1-1/2 inch kisses of meringue onto ungreased foil-lined baking sheets. Sprinkle with crushed candy canes. Bake at 225F for 1-1/2 to 2 hours or until dry but not brown. Cool; remove from foil. Store in an airtight container.
Pour gelatin into bowl. Add 2 1/2 cups boiling water to gelatin. Stir, until gelatin is completely dissolved, about 2 minutes. Spray pizza pan with non-stick cooking spray. Pour gelatin mixture into pizza pan. Put pan into refrigerator to chill until firm, about 3 hours. Remove pan from refrigerator when ready to serve. Put about 1 inch of warm water in sink. Carefully dip just bottom of pan into warm water for 15 seconds. Spread whipped topping over gelatin just before serving, leaving about 1 inch of space around outside edge of gelatin for pizza"crust". Top pizza with fruit, arranging fruit in whatever design you like. Cut pizza into wedges.
Preheat oven to 400. Mix stuffing mix w/1 1/2 cups water. Divide evenly among 6 sheets of foil. Spray foil with cooking spray before layering ingredients in order to keep stuffing from sticking. Layer chicken, canadian bacon, asparagus and peas on top of stuffing. Mix soup with 1/4 cup water. Pour equally over each foil packet. Bring up sides and ends of foil, double folding them to seal in heat. Place on baking sheet. Bake 30-35 minutes. Let stand 5 minutes after removing from oven.
Mix all cake ingredients well. Pour cake mix into two greased 9" round cake pans and bake at 350 degrees for 35-40 minutes. Frosting: In a large bowl, cream 1/2 cup butter and the cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread frosting on cooled cake. Sprinkle with candy topping. As a cute option, you could decorate with small monkey toys.
Brown meat in seasoned cast iron skillet with onion, garlic and spice. Add liquid, marinara sauce and greens. Simmer, covered, for 15 minutes or until greens are tender. Serve over cooked whole grain of your choice.
Fry bacon in large skillet until crisp. Remove bacon and set aside. Into bacon grease, saute onion and green pepper til slightly tender. Add all other ingredients except bacon to skillet, mixing well. Cook over medium heat until beans are no longer soupy, about 45 minutes, stirring occasionally. Right before serving crumble bacon on top.
Brown and drain meat; stir in onion, bell peppers, chilies, and season mix. Cook until veggies are slightly tender (about 5 minutes). Blend salsa in blender and pour 1/2 cup on bottom of a greased 9x13-inch baking dish. Cover with 5 tortillas, spread with 1/2 of meat mix and 1/2 more salsa, sprinkle with 1 cup of cheese and layer rest of ingredients. Bake for 20 minutes at 350°F or until top is golden brown. Top with lettuce, sour cream tomatoes, whatever you like. Enjoy.
Combine first 3 ingredients and pour over pork chops. Cover and regrigerate for 30-60 minutes. Drain pork chops and reserve the marinade for later. Grill pork chops over medium-high heat about 20-30 minutes, until inside is no longer pink. Turning once and brush frequently with the reserved marinade. Serve with your favorite potato and vegetable dish. Enjoy.
Step 1: Heat pan with olive oil and cook pancetta until brown , then add add onion saute until onions soft; then add garlic and cook another 1 minute. Next, add flake pepper. Step 2: Place kale in the pan at medium heat, then add salt and stir well. Cook about 3 minutes, then add chickpeas and heat for another 2 minutes. Serve hot.
Arrange the English muffin halves on a cookie sheet and pop them under a broiler to toast. Meanwhile, drain and flake the tuna. Add 3/4 cup of cheese and the remaining ingredients. Mix thoroughly. Remove the toasted English muffins from the broiler. Spread with tuna mixture. Sprinkle remaining 1/4 cup of cheese over the tuna. Return to the broiler until cheese melts and starts to bubble. If you don't have Swiss cheese on hand, Monterrey Jack or Mozzarella make good substitutes.
Honestly the above ingredient list is all approximate guesses. I just dumped stuff into the ziplock bag until it looked like seasoned flour. Take all ingredients above (except for chicken thighs) and dump into a gallon size resealable bag. close bag, shake to mix well. preheat your convection oven to 375 degrees Fahrenheit. Rinse and pat dry your chicken pieces. Then take chicken pieces (I did three at a time) and drop into your bag of homemade 'shake 'n bake and shake to coat evenly. lightly oil your broiling pan and then place chicken pieces with space around each one. I personally cooked 6 and then the remaining 4- because that's how much space I had in my broiling pan. place in convection oven set on BAKE (with convection on) at 375 degrees Fahrenheit for 60 minutes. Enjoy!
Add your whole potatoes, soup, water and salt and pepper(or any seasonings you'd like) into the slow cooker. Set it to High, wait about 6-8 hours, depending on the size of your Crock-Pot and how many Potatoes you make, they're done when they're SUPER soft and creamy. One poke and you will know if they're done. Serve, garnish with chopped chives if you wish, and enjoy! Note: Make it a meal by adding in some veggie sausage, Green Chile, Chicken, OR veggie Bacon along with the Taters!
Preheat oven to 400°F Grease bottoms of 14 (2.5") muffin-pan cups or 11 (3") muffin-pan cups; line each of the cups with a paper liner if you prefer. Sift flour with sugar, baking powder, baking soda, rhubarb and salt into a large bowl. Stir to combine. Measure buttermilk in a 2 cup measure. Add oil, grated orange and egg; eat with a fork to mix well. Make a well into the center of the flour mixture. Pour in milk mixture all at once; stir quickly with a fork, just until flour disappears. Do NOT beat, the batter should be lumpy! Using a 1/4 cup measuring cup (not quite full), quickly dip batter into muffin cups, filling each slightly more than half full. Dip only once for each cup. Bake 20-25 minutes, or until golden brown and a cake tester inserted in center comes out clean. Remove from oven, allow to sit for 5 minutes. Loosed muffins around edge with a knife; turn out. Serve hot, warm, or cool -- whatever is to your liking.
In a large skillet, over medium-high heat, cook sausage until browned and cooked through, crumbling and breaking it up as it cooks. Sprinkle flour over the sausage and drippings and stir until all flour is dissolved and incorporated. Cook for a minute or two longer. Slowly stir in milk, stirring constantly. Cook, stirring constantly, over medium-high heat until thick and bubbly. **Note** If the gravy is too thick for you at this point you can add more milk in 1/8 cup increments. Remove from heat. Taste gravy and season with salt and pepper as desired. Serve over hot biscuits that have been split open on the plate.
Pre-heat the oven to 350°F. Mix all the ingredients for the crust together and press into a pizza pan, about 14 inches round. Bake for 8-10 minutes. Meanwhile, make the topping by mixing the cream cheese, white sugar and vanilla together. When the pizza crust is cool, spread the topping evenly over it. Slice up your choice of fruits and lay them on top of the pizza. Make the glaze by mixing the corn starch, juices and sugar together in a saucepan and heating over a medium heat until thick. You may have to stir it occasionally. Pour over the topped pizza. Let sit for five minutes and serve.
Preheat oven to 350, grease flan pan, flour to keep from sticking - I use cooking spray to grease pan. Beat sugar and eggs until fluffy, add butter, salt, baking powder, and vanilla - mix well. Alternately add flour and milk. Spread into a flan pan, bake for 35 - 40 minutes or until edges begin to pull away from the sides of the pan and centre is firm to the touch. Carefully remove from pan, cool on cake rack,when cool place cake on your special serving platter, ice bottom lightly using just enough to seal the cake, give it a few minutes to dry before adding the fruit. Arrange strawberries ( I cut the strawberries in half arranging concentrically starting at the edge - for variation make a 'strawberry flower' in the centre using about five strawberry halves then arrange the rest of the berries around to the edge) you may go with halving, slicing or whole berries when arranging your fruit - whatever works best for you . Prepare glaze according to directions cooling slightly and pour over.
Place all ingredients in glass jar. Shake every day for 30 days. Drain and bottle. This will taste very sweet at first, but if allowed to age at least six months will be nice and mellow.
Toss your bottle of vodka in the freezer, ice cold works best. Choose some nice contrasting Jello colors for maximum effect. Pour each packet of jello into a separate bowl. Boil ~3 cups of water and pour 3/4 cup of boiling water into each bowl. Stir vigorously until all powder is dissolved. Add 1/2 cup cold water/cold vodka mixture. (The ratio is up to you, but together they should total 1/2 cup.) I usually do 1/4 vodka and a 1/4 water and they are very firm when done, so you can certainly increase the vodka, if you wish. Just remember the more vodka, the softer the end product. Pour into dishes (there is a line around the dish that you don't want to fill past). Place in the fridge for ~1 hour with the lids off. Make your microorganisms: Pour 1/4 cup water into a small microwave safe dish. Sprinkle the gelatin packet (I use Knox) over the water and allow it to absorb for 5 minutes. Microwave for 20-25 seconds to dissolve gelatin. Stir in the sour cream, mix until smooth. Pour mixture into a ziploc and allow to cool, kneading from time to time. Mixture should be cool, but still runny. If it's getting to solid just pop it back in the microwave for a few seconds. Cut a corner of the bag and drip gooey "bacteria" and "fungus" onto your culture dishes. Top the biggest cultures with some contrasting decorating gel. Put back in the fridge for another 15 minutes.
Combine all ingredients in a jar, cover tightly and shake vigorously. Store in refrigerator until ready to use Shake vigorously before using.
Mix all ingredients together. Form into balls and pan fry in olive oil. Do not overcook. Meatballs finish cooking in sauce.
Get 2 mixing bowls: 1 large bowl for mixing all the ingredients and 1 medium bowl for mixing the flour and starch. Do not add the Xantham Gum. Add rice flour, quinoa four, potato starch and cornstarch / tapioca starch into the medium bowl. Use a combination of Tapioca and Corn Starch. Mix with a fork. Add the sugar, salt, eggs, vanilla and milk into large bowl. Mix or blend thoroughly until all ingredients are dissolved then add melted butter and mix again. Slowly add the flour and starch from the medium bowl to the large bowl while constantly mixing or blending. Finally add the Xantham gum. I find 1/2 teaspoon is perfect however some may prefer less or more. You can add it in smaller increments however keep in mind that I have found that Xantham gum does take a few minutes to activate. Therefore if you add it in smaller increments make sure you blend in between the increments for at least 2-3 minutes to see the full effect. Let the mixture sit for at least 30 minutes to flatten out the batter or in the Fridge overnight. Pre-heat a 12" pan to half the temperature of what you would cook regular pancakes (medium-low), this should take about 5 minutes. From my experience the rice flour and starches need a longer and slower cooking process otherwise the pancake will be crispy on the outside and mushy on the inside. To get a golden crispy look and texture, pre-grease the pan with butter before cooking each pancake. Place no more then 1/2 cup of the pancake batter into the centre of the pan and rotate/tilt the batter to the edges of the pan. You want the pancakes to been slightly thicker then a crepe. Every pan is different so experiment to get the right dose per pancake. Cook for at least 2 minutes on the first side and 1 minute on the second side.