HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set oven to 350 degrees. Grease a 15 x 10-in pan. Mix cake mix with eggs, Irish cream and oil. Set aside 1/2 cup of prepared cake batter for swirl. Pour cake batter into pan. In a small bowl, blend all swirl ingredients, with 1/2 cup cake mixture. Drop large spoonfuls of this mixture over the cake batter. Swirl with a fork to make a marble effect. Bake 25-30 mins, or until bars tests done. Cool and cut into squares. Delicious!
Heat up your gravy. Place the turkey on the slice of bread, and then pour the warmed gravy (about a 1/4 cup) on top of it . Serve, with a knife and fork, with leftover stuffing, or whatever you want. Enjoy.
Place ingredients (except the rosemary and egg used for topping) in the bread machine in the order given. Use manual cycle to knead bread only. Turn dough out into an oiled loaf pan (be sure to remove hook), then punch down and spread dough to fill pan. Allow dough to rise in a warm area until doubled in size, approx 1 hour. Brush dough with beaten egg, sprinkle with chopped rosemary, and allow to rise again for about 10 more minutes. Bake bread at 375 degrees F for 25-30 minutes, or until nicely browned. Remove from oven and cool on a wire rack.
Mix eggs,milk and hot sauce in a bowl.Hot sauce does not maintain it's heat so use how much you want. Put flour salt and pepper in another bowl. Heat oil in a pan to about 300 deg.I use peanut oil. Dip Spam in egg then flour and fry til golden brown.I serve with Chicken gravy and mashed Potatoes. I also use this method for cube steak,fried chicken and fried green tomatoes.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish. In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms. Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices. Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper. Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish. Press the mixture firmly down to the baking sheet, being careful to seal any cracks. Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes. Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife. Slide a spoon under the top fillet, over the spine, and lift it to a serving platter. Turn over and repeat. Garnish with lemon slices and serve immediately.
Butter a 10-inch springform pan. Wrap outside with foil. Warm milk, cream and vanilla in pan on medium. Remove from heat. Let sit 20 minutes. Pour into bowl. Heat oven to 325 degrees F. Whisk eggs and yolks. Whisk in sugar. Slowly stir into cooled milk mixture. Stir in pumpkin, ginger and salt. Dunk bread into custard. Arrange slices in pan, overlapping layers. Slowly pour remainder of mixture into pan. Let sit 30 minutes. Place pan inside roasting pan. Fill pan with hot tap water until it reaches about halfway up sides. Bake 90 minutes. During last 10-15 minutes top with 1/4 cup brown sugar, return to oven and raise temperature to 400 degrees F. After 10-15 minutes remove from oven and let cool for 20 minutes. Remove from pan. Garnish with whipped cream.
Mix root beer, ketchup, orange juice, molasses, Worcestershire sauce, garlic, onion, paprika, ginger and hot sauce in a medium sauce pan. Whisk in 2 tbsp cornstarch and bring to a boil. Simmer a few minutes until thickened slightly. Remove fatty membrane from underside of ribs and season with salt and pepper. Place ribs in crock pot (you may have to cut each rack in half so they will fit) and cover with sauce. Cook on low for 4-5 hours. Move ribs around every hour or so, so they all have a turn being submerged in the sauce.
in a large bowl, combine the oats, buttermilk, and brown sugar; set aside. In a separate bowl,combine butter and eggs. Add to the oats and mix well. In a large bowl, combine flour,baking powder,salt,and baking soda. Stir all ingredients together until combined. Add butterscoth chips and stir to incorporate. Pour batter into well-greased loaf pan. Bake at 350 degrees for about 45 minutes, until golden.
Using an electric mixer-beat the cream cheese until smooth. Stir in the remaining 'salmon layer' ingredients. Place the ring moulds onto a plate. Spoon the salmon mixture into the bottom of the moulds. Use a spoon to smooth the surface over. Chill while you make the next layer. To make the avocado layer- combine all avocado layer ingredients and season with salt and pepper to taste. Layer over the salmon mixture and top with herbs of your choice. Chill another 30 minutes or until required. Carefully remove rings to serve. You can cut them with scissors to make the removal easier. Serve with crackers of your choice. Enjoy!
Sift dry ingredients together. In large bowl, with electric mixer, beat butter until creamy. Gradually add sugar, beating until light and fluffy. With mixer on "cream", add eggs, one at a time, beating well after each addition. Add almond extract. Stir in coconut. Turn into greased 10" tube pan or bundt pan. Bake one hour at 325. Cool 30 min before removing from pan. This cake can be frozen.
Poach or steam chicken over medium heat for approximately 10-12 minutes until done. Remove and let cool. Then shred or cut into match size strips. Set aside. Peel and cut cucumbers lengthwise into half, then slice into thin strips. Mix with 1/2 T salt in a large bowl and slightly squeeze for a minute. Drain well and place evenly on a platter. In a saucepan, add dressing mix and bring to a slow boil while stirring. Add stock or water if needed. Finally, slightly thicken. Transfer dressing to a container and store until needed. To serve, place chicken strips on top of pickled cucumber and pour dressing over top.
Cut garlic heads in half and place the halves cut side up. Drizzle cut sides with oil and salt in a foil pouch. Roast @300 degrees for 60 minutes. Allow to cool and squeeze the garlic into a food processor. Puree until mostly smooth. Add remaining ingredients and process until well blended. Refrigerate.
Spread chopped nuts over the bottom of the prepared (unbaked) pie shell; sprinkle with chocolate morsels. In a small mixing bowl, whisk eggs. Whisk in sugars, butter, flour, salt, vanilla, and bourbon (if desired). Pour batter evenly over nuts and chocolate chips. Bake in a 325° oven for 35 to 40 minutes. To prepare whipped topping, for best results, chill bowl and beaters. Beat cream until thickened; add sugar and flavoring, then beat until soft peaks form. Cover and refrigerate until ready to use.
Bring 6 quarts water to a boil in a large pot over high heat. Add about 1 tablespoon salt and return to a boil. Cut swordfish into 1 inch cubes; season lightly with salt. Add 6 tablespoons olive oil to a large skillet over medium- high heat. Add fish to skillet and toss until opaque, about 1 minute. Transfer fish to a plate and season with salt. Add onion to skillet; season with 1/4 teaspoon salt and crushed red pepper flakes. Cook until softened and sizzling, about 3 minutes. Add tomatoes and stir to combine. Fill tomato can with 1/2 cup hot water and add to pan. Increase heat and bring mixture to a boil. Stir in 3/4 teaspoon salt and mint.; reduce heat to a simmer and cook for 5 minutes. Return fish and any juices that have accumulated on plate to skillet. Stir until fish and sauce are well combined, about 1 minute , and turn off heat. Add pasta to boiling water and cook until al dente, according to package directions. Return fish and sauce to medium heat. Transfer pasta to skillet using tongs. Toss pasta in sauce, along with remaining 2 tablespoons olive oil, until well combined. Season with salt and serve immediately.
Bring broth to boil in saucepan, and add rice or orzo. Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo). While the rice cooks, lightly beat the eggs and the lemon juice together. Remove the broth from heat. Slowly mix about one cup of the hot broth into egg-lemon mixture. Add to the soup gradually while stirring. Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL). Serve.
Place lentils in saucepan with 4 cups of water and bring to a boil. Allow to simmer on low for 30 minutes, or until tender. Add rice to the lentils and cook for another 20 minutes or so, until rice is tender. Meanwhile, cook macaroni according to package directions to an al dente stage. Combine lentils, rice and macaroni in large pot. Saute onions and garlic in pan in olive oil until browned. Add tomato sauce to onions and garlic and heat until bubbling. Remove from heat. Place a serving of lentil mixture on a plate and cover with sauce. Sprinkle red pepper on top and serve.
Cook elbow macaroni per package directions; drain and rinse in cold water. While the macaroni is cooking, chop the onion and seed and chop the cucumber. In a large bowl, whisk together the mayonnaise, vinegar, sugar, seasoned salt, and black pepper. Stir in the drained chunk light tuna,baby shrimp,chopped onion and chopped cucumber and mix all ingredients thoroughly. Chop 4 of the hard boiled eggs and add to the mixture. Stir in the drained elbow macaroni. This may seem to be "runny" initially but it firms up nicely as it cools. Slice the remaining 2 hard boiled eggs and place on top; garnish the top of the salad by sprinkling with paprika. Cover and place in the refrigerator and allow it to cool for at least 1-2 hours prior to serving; ideally chilling it overnight is better so the flavors can mingle.
Start the water in the steamer so it will be boiling when your ready. Finely mash the beans with a fork. Add the rest of the flavor ingredients and mix well. Roughly grind anise seed, peppercorns, and red pepper flakes with a mortar and pestle. Add into mixture. You can taste the flavor now and ensure it is how you like it - it is fairly concentrated at this stage so don't be alarmed. Add more spice if you prefer it spicer or more liquid smoke if need be. Add in wheat gluten and mix well with a fork. Divide dough into three equal portions. Shape each into a tube and wrap like a tootsie roll in heavy duty aluminum foil. Make sure to wrap it tightly by twisting the ends. Heavy duty foil is best to keep the pepperoni from bursting out of the wrapping when cooking (or just wrap a couple times with regular foil). Steam for 45 minutes Cool and slice. You can use as is or also fry them up a bit on each side to make a crispier pepperoni.
Combine ingredients in a food processor, blend until a ball forms. Spread on a baking pan. Bake at 400 Degrees for 45 minutes. Let cool, cut in to bars. Great if frozen!
Cut up the chicken, trim the fat and skin. Wash the chicken with the lemon juice and drain. Combine the chicken parts with the onions, garlic, poultry seasoning, salt, and pepper in a bowl and marinate for 2 hours. Heat a stew pot on medium heat and then add the oil and curry powder. Once the curry has darkened (do not burn), add the chicken and onions and brown chicken on all sides. Add the water then cover and simmer for 10 minutes. Add the potatoes. Cover and simmer for about 30 to 40 minutes. Serve over hot rice.
Cream butter and sugar until fluffy. Add pumpkin,eggs and vanilla,beat until smooth. Combine dry ingredients in medium bowl. Add one cup at a time to creamed mixture,stirring until well blended. Stir in nuts and raisins. Spoon into greased bundt pan. Bake at 350 degrees for 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes,then invert onto serving plate and cool completely. For icing: melt butter in heavy medium saucepan over medium-high heat. Stir in sugar,evaporated milk,and syrup. Bring to boil,stirring constantly,boil 6 minutes. Remove from heat and stir in vanilla. Pour into medium bowl and cool 10 minutes. Beat for 8-10 minutes or until thick and creamy. Spread over top of cake.
Preheat Grill to medium. Lay 2 sheets (18"x24" each) Heavy Duty Reynolds Wrap aluminum foil on counter. Center half the ribs in a single layer on each sheet of foil. Combine sugar and seasonings, rub over ribs. Bring up foil sides. Double fold top and one end to seal packet. Pour in 1/4 cup water. Double fold remaining end, leaving room for heat circulation inside. Repeat to make two packets. Grill 45-60 minutes in covered grill. Remove foil, place ribs on grill. Brush ribs with your favorite barbeque sauce. Continue grilling, 10-15 minute Brushing with sauce and turning every 5 minutes. OVEN: Make packets as directed. Preheat oven to 320°F Place on a cookie sheet and bake for 2 hours Slice open tops of packages (watch for steam) and brush sauce on. Place back in oven for 15 minutes.
Preheat oven to 325 degrees. Cook and drain chopped spinach. Squeeze spinach until dry with paper towel. Combine other ingredients and mix well. Shape into 1 inch balls. Place on ungreased baking sheet and bake in 325 degree oven for 15 minutes.
Saute garlic, onion and green peppers in oil. Add cumin and chili. Cook for 2 minutues. Add flour. Cook for 1 minute. Add tomatoes and kidney beans. Add salt and pepper to taste. Simmer for 20 minutes or longer. (Sometimes I'll simmer it for longer. The flavour is better the longer you simmer it.). While the tomato mixture is simmering, make the cornbread mixture. Mix together the eggs, mild and oil. Add the cornmeal, salt and baking soda. Mix. Add the corn. Mix. Grease/spray 9 x 13 pan. Pour 2/3 cup cornmeal mixture into the bottom of the pan. Sprinkle 1 1/2 cups of cheddar cheese on top of the cornmeal mixture. Pour tomato mixture on top of cheese. Spoon the rest of the cornmeal mixture around the outer edges of the pan, on top of the tomato mixture. Sprinkle remaining cheese in the middle of the pan, on top of tomato mixture. Bake at 350°F for 45 minutes. Let rest for 10 minutes before serving.
Heat oil in large pot and brown beef with onions. Sprinkle flour to coat everything and cook 1 minute. Add water and chopped tomato. Cover and simmer for 2 hours. Add potatoes, carrots and spices. Simmer an additional hour. Add peas and red pepper and simmer an additional 15 minutes. Serve with fresh bread.
In a shallow dish beat together egg and 1/2 cup milk, set aside. In another shallow dish or on a plate mix together 3/4 cup of flour,seasoned salt,pepper,and garlic powder. Shape ground beef into three equal sized oval "steaks" and flatten into 1/4 inch thickness. Add each "steak" one at a time to egg mixture, coating both sides well. Then add each "steak" to seasoned flour,making sure to cover each side well. Heat oil over medium heat in skillet large enough to hold all the "steaks". Add "steaks" to hot but not smoking oil, cook until both sides are golden brown. Remove "steaks" and keep warm. To make gravy, drain all but 3 Tablespoons oil, add flour and stir into oil until a paste like texture is reached. Cook this mixture (roux) for about 5 minutes on medium heat to eliminate the raw flower taste, then warm the milk before adding to roux. Stir in milk a little at a time until desired thickness is reached, if you want it a little thinner add a bit of water. At this point,taste and add more seasoning if desired. Pour gravy over "steaks" and mashed potatoes.
Scald milk. Stir in sugar, salt and lard. Cool to lukewarm. Measure water into large warm bowl. Sprinkle in yeast, stir until dissolved. Stir in milk mixture, egg and half of flour. Beat until smooth. Add remaining flour to make a stiff batter. Cover loosely. Keep in cool place for at least 2 hours. (Dough may be kept in refrigerator up to 3 days). Take 1/2 of the dough and pat dough into a greased 13" x 9-1/2" x 2" pan, pushing dough up pan sides to form a ridge. Add the topping of your choice from the following recipes: Recipe #40284, Recipe #40283, Recipe #40282, Recipe #40279, Recipe #40270 and Recipe #40276. Cover and let rise until doubled (45 to 60 minutes). Bake at 375° for 35 minutes or until done.
Preheat the oven to 400 degrees F. Peel and chop the apples into 1/4 inch cubes. Mix the apple cubes with the raisins, orange zest, orange juice, flour, garam masala, curry powder, salt and brown sugar. Cut each puff pastry sheet into 9 squares and place them on baking stones or parchment paper-lined cookie sheets. Gently roll out each square into a diamond shape. Top each diamond with a tablespoon of apple mixture. Whisk the egg with 1 tablespoon of water and brush the egg wash over the edges of the diamond. Then fold the dough over the apple mixture and crimp the edges with a fork. Brush the tops with egg wash and sprinkle with Turbinado sugar. Bake for 17-20 minutes until golden brown on top. Serve warm or at room temperature.
Cut round steak into serving sized slices. Sprinkle each slice with lemon pepper. Put slices in crock pot. Add all other ingredients. Cook on Low for 5 hours.
Pre heat oven to 375. Mix cornbread according to package directions in a LARGE BOWL and set aside. Prepare 2 9x13 pans with cooking spray or grease and flour. I have used a roasting pan instead of 2 9X13's you be the judge. Now brown crumbled sausage in a large skillet. Drain fat. Add velveeta, ro-tel tomatoes and pinto beans. Stir often until all of the cheese is melted. Add hot cheese mixture to cornbread batter. It will swell up quite a bit. That is why you need a LARGE bowl. Mix gently but thoroughly. Pour into prepared pans and bake @ 375 degrees for about 35 minutes until it is well browned. Remove from oven and enjoy. I have served this with a salad or had it as a midnight snack. I hope you love it as much as we do.
cook oats to package directions. add protein powder, maple syrup, and cinnamon and stir well. add rasins if desired.
From lemons, grate 1 1/2 tsp peel and squeeze 1/4 cup juice. In medium saucepan, combine 1 1/2 cups blueberries, 1/4 cup sugar and 1 tbsp water. Heat on medium 5 minutes or until blueberries soften and juice thicken, stirring occasionally. Transfer to medium bowl and stir in 1 1/2 cups blueberries. Set aside. Prepare lemon syrup: in microwave-safe small bowl, combine 1/4 cup sugar and remaining 3 tbsp water. Cook in microwave on high 1 minute. Stir in 3 tbsp lemon juice and 1 tsp lemon peel. In medium bowl, stir together nonfat yogurt and remaining 1/4 cup sugar, 1 tbsp lemon juice and 1/2 tsp peel. In 8 inch by 8 inch ceramic or glass baking dish, arrange half of the ladyfingers. Brush with half of the lemon syrup. Spoon blueberry mixture evenly over ladyfingers. Arrange remaining ladyfingers over blueberries. Brush with remaining lemon syrup. Spoon yogurt mixture on top spreading evenly. Cover and refrigerate overnight. To serve, top tiramisu with remaining 3/4 cup blueberries and garnish with mint sprig.
Whisk flour and salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until smooth. Add egg yolks one at a time, beating until blended after each addition. Add vanilla; beat 1 minute. Stir in lavender blossoms. Beat dough until creamy, about 2 minutes. Gather dough into a ball. Divide dough into 4 portions; flatten each into disk. Wrap disks in plastic and refrigerate overnight. (Can be made 2 days ahead, Keep chilled.). Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll dough out onto lightly floured surface to 1/8-inch thickness. Using 2 1/2-inch round cookie cutter, cut out cookies. Transfer to prepared sheets, spacing 1-inch apart. Gather scraps and roll out on lightly floured surface; cut out more cookies. Repeat until all dough is used. Bake cookies until light golden, about 9 minutes. Let cool completely on sheet. Spread about 1 t. jam on flat side of 1 cookie; top with flat side of another cookie, forming sandwich. Repeat with remaining cookies and jam. Whisk powdered sugar, lavender syrup, and 1/2 t. water in medium bowl to blend, adding more water as needed by 1/2 teaspoonfuls to form spreadable icing. Spread thin layer of icing atop each sandwich cookie. Let stand until set, about 1 hour (Cookies can be made 1 day ahead. Store in airtight container in single layer at room temperature.).
Cook chicken until tender with enough salted water to cover well throughout the cooking. While the chicken is cooking prepare the noodles. Blend the butter with the flower. add the salt and the eggs, and just enough tablespoons of milk to make a very stiff dough, like pie pastry. Roll out as thinly as possible on a floured board and let stand for at least half an hour. Cut into 1 1/2-inch squares with a knife then. When the chicken is tender put a layer of the potatoes into the bottom of a large kettle, then a layer of the noodle-dumplings. Then one of the carrots and peas; sprinkle with salt, pepper and parsley; then a layer of chicken, then repeat until all the vegetables and chicken have been put in--the top layer to be noodles. Pour the boiling chicken broth over all. Cover tightly and don't uncover for 20 minutes while the pot pie simmers. Pour it all into a beautiful bowl and it will be fit for serving a queen--but what queen would ever be lucky enough to get this humble Old Mennonite dish?
Brown sausage; drain well. Preheat oven to 350°. In a bowl, beat eggs, then add onion, green peppers, salt, pepper and garlic powder. Stir in sausage and cheese. Spoon 1/3 cupfuls into greased muffin cups. Bake at 350° for 20-25 minutes or until a knife inserted comes out clean.
Place the meat and sliced onions in a 4-quart saucepan with beef broth to cover. Bring to a boil over medium heat, reduce the heat to low, cover and simmer until the meat is tender enough to pull apart with a fork, about 1 1/2 hours. Let cool in stock. Remove meat and shred with your fingers. Strain the stock and set aside. In a 12-inch skillet, heat the oil over medium-high heat and brown the shredded meat, stirring occasionally. Reduce the heat to medium and stir in the paprika, chopped onions, garlic, bell pepper and tomatoes. Cook, uncovered, stirring occasionally, until the tomatoes have formed a sauce, about 20 minutes. If the mixture gets too dry, and some of the reserved stock a little at a time; the meat should be juicy. Taste for salt and pepper.
Blend 1 1/2 cups frozen yogurt and strawberries in a blender. Divide between 2 tall glasses and add 1 cup chilled club soda to each glass. Top each with 1/4 cup nonfat vanilla frozen yogurt.
Heat the oil in a large saucepan. Add 100g (two-thirds) of the bacon and fry gently until it starts to brown. Add the onion and cook, stirring frequently, until the onion is soft and translucent. Add the courgettes and stock. Bring to a boil, then lower the heat and simmer for 20-25 minutes or until the courgettes are very tender. Meanwhile, in a small frying pan, fry the remaining chopped bacon until crisp. Set aside to drain on kitchen paper. Remove the soup from the heat and allow to cool slightly. Process until smooth using a hand-blender or food processor. Season to taste with salt and pepper. Reheat the soup as necessary, then divide amongst serving bowls. To garnish, place 2 tbsp yoghurt in each bowl, sprinkle with bacon.
Cut fish filets into 2" pieces and place in large skillet with wine and salt. Poach gently until thoroughly done, about 15 minutes. Drain fish well, discarding wine, and place in food processor with onions, capers, and seasonings. Remove to bowl and blend in mayonnaise and horseradish, adding a bit at a time until desired consistency is reached. Should not be too thin. Chill overnight. Sprinkle with extra capers, and serve with crackers or crostini.