HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter in a large mixing bowl; gradually add 1/4 cup sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in flour, blending well. Press mixture into a lightly greased 15 x 10 x 1" jelly-roll pan. Bake at 350 degrees Fahrenheit for 25 minutes or until lightly browned. Remove from oven; cool in pan. Spread raspberry preserves over baked crust. Beat egg whites (at room temperature) in a medium mixing bowl until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in vanilla. Spread meringue over preserves. Sprinkle with pecans. Bake at 350 degrees Fahrenheit for 15 minutes or until lightly browned. Cool slightly; cut into 2 x 1-inch bars with a warm knife. Remove to wire racks to cool completely. Store in airtight containers.
Heat the olive oil in a saucepan. Saute the chopped onion for 1 minute. Add rice and "parch" over low heat, by stirring until the rice turns white again. Do not let the rice brown. Add the rest to the ingredients and bring to boil. Lower heat and cover with a tight fitting lid. Cook until all of the liquid is absorbed. Fluff well with a fork, replace the lid and let sit for 5 minutes. Note: The rice turn translucent when mixed with the oil. Sauteing the rice greatly reduces foaming during cooking.
Snap off the tough ends of the asparagus. Remove scales from stalks with a vegetable peeler, if desired. Cut asparagus diagonally into 1-inch pieces. Cook asparagus in boiling salted water to cover for 6 to 8 minutes or until crisp tender, drain. Run under cold water to stop the cooking process. Cook the green onions in butter in a skillet over medium heat 1 minute, stirring constantly. Add asparagus, lemon rind, and juice; cook, stirring constantly, 2 minutes or until heated through. Stir in salt and peppers. Sprinkle with sesame seeds and oil. Garnish, if desired, with sliced lemon and parsley sprigs.
Preheat oven to 350. Grease and flour a 12 cup Bunt pan and set aside. In large bowl combine all ingredients except chocolate chips and 1/3 cup peanut butter and beat on low speed until combined; then beat three minutes at medium speed. By hand, stir in 1/2 cup chocolate chips. Spoon batter into pan. Bake for 55-65 minutes until set brown, and toothpick inserted in center comes out clean (except some chocolate might stick to the toothpick). Cool in pan for 10 minutes, then loosen edges and tum pan onto serving plate. Cool completely, then frost. In small saucepan, melt 1-1/2 cups chocolate chips with 1/3 cup peanut butter. You can also melt these two ingredients in a small bowl in the microwave oven for 2 minutes at 50% power, stirring until smooth. Spoon over cake.
Preheat the oven to 350 degrees. In a glass baking dish, melt the butter in the oven. Remove the dish from the oven and add the salt, garlic and black pepper. Meanwhile, wash the shrimp, leaving the shells on. Add the shrimp to the butter mixture and stir well to coat. Bake for 15-18 minutes.
Preheat oven to 450 degrees. In a small saucepan over medium heat, combine the butter, white wine, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Bake in preheated oven for 10 minutes or until the shrimp are pink and opaque. Serve over rice or pasta.
Preheat oven to 425 degrees. Add soda to boiling water and let stand until cool. Mix together flour, baking powder, salt, bran flakes, rolled oats and sugar. Cut in shortening; add water and soda. Roll out thin on a floured board. Cut into 3 inch rounds. Bake in hot oven until golden brown.
Saute leeks in butter until soft. Add ricotta and stir. Add Shredded cheese. Salt and pepper to taste. Because you heat everything up together you dont need an egg to hold the mix. Put spoonfulls onto rolled out pasta. Fold over the pasta, then cut into desired shape. Seal by pinching with fingers or the ends of a fork. Freeze at this point if saving for later. Boil for 8-10 minutes from frozen. Toss in a little tomato sauce, top with some grated old cheeze and enjoy!
Preheat oven to 350 degrees F. Line 12 muffin pans with paper liners. In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition. Add the buttermilk, vanilla extract, lemon juice, and cooled and melted butter, mixing well. Set aside. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Add the buttermilk and egg mixture to the flour mixture. Stir just until combined and then fold in the cherries. Divide the batter amongst the 12 muffin cups. Place in the oven and bake about 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool.
Combine first 4 ingredients in a large bowl; toss well. Combine sugar and remaining ingredients in a small bowl, stirring with a whisk. Pour vinegar mixture over cabbage mixture, tossing gently to combine. Cover; chill 1 hour.
Mince/crush the garlic and set aside in a bowl. Add the other spice paste ingredients and mix. Cover and leave for at least an hour before using, for the flavours to blend. After 30 minutes, preheat the oven to 300°F or 150°C (this is the temperature I use although my oven is fan-assisted so if yours is not, you may wish to use a slightly higher temperature). Peel and quarter the potatoes (cut larger potatoes into smaller chunks). Simmer them in a pan of boiling water for 5-6 minutes. Drain the potatoes and gently shake them in the pan to roughen the edges (this produces crispy roasties!). Put the potatoes in a roasting tray. Add the spice paste and toss to coat the potatoes completely. Bake for 30 minutes, or until done, turning halfway through cooking. Serve hot and enjoy!
Combine ingredients in a glass container. Mix can be covered and refrigerated for 1 to 2 days.
Preheat oven to 375. In medium bowl cut 1 stick (1/2 cup) butter into 2 cups of flour until the pieces are the size of small peas. Sprinkle 1 tbs cold water over 1/3 of this mixture and gently toss with a fork. Push this third to the side of the bowl and repeat with the other 2 thirds. When all the dough is moistened, shape it into a ball and divide the ball in half. On a baking sheet pat or roll each piece into a 12 by 4 inch strip. In a medium sauce pan bring to a boil 1 cup water and remaining stick of butter. Remove pan from heat and add the remaining cup of flour all at once. Whisk vigorously until smooth. Let mixture rest and cool for 5 minutes. Add eggs one at a time beating well with a wooden spoon after each. Stir in 1/2 tsp extract. Spread half of this mixture over each pastry strip evenly. Bake for 40 minutes until golden and puffy. Transfer to wire rack and cool slightly. While it cools make glaze by combining powdered sugar, 1 tbs butter and 1/2 tsp extract. Add enough cream to make a drizzling consistency. Drizzle over the kringlor. Cut the pastry into 1 inch diagonal slices and serve.
Stir together first 3 ingredients. Cover and chill 3 hours. Beat whipping cream until foamy; gradually add powdered sugar and almond extract, beating mixture until soft peaks form. Spoon berries into stemmed glasses, and top with whipped cream. Garnish, if desired with toasted almonds.
Beat butter and all the sugar on medium speed until well blended. Add eggs and vanilla and beat on high speed until well blended. Sift together flour, baking powder, and salt. With mixer on low speed, add one third of the flour mixture, followed by a third of the buttermilk - repeat, alternating in thirds. When all the flour is incorporated beat mixture on medium speed just until well blended. Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter (about 1/4 cup in each). Bake in a 350° oven until tops spring back when lightly touched in the center, 20 to 25 minutes. Cool on racks 5 minutes; remove from pans. Cool completely. Decorate with your favorite frosting.
Brown bacon and add onions. Sautee until onions are soft and translucent. Drain excess fat. Add the next three ingrediants and reduce heat. Cover and simmer for 15 minutes or until potatoes are tender, stirring often to prevent sticking or burning. Add the sugar and season with salt and fresh black pepper to your liking.
In a large stock pot add carrots, potatoes, old bay seasoning and enough water to boil, and boil for 10 minute. Meanwhile brown ground beef and drain off any fat. Once potatoes and carrots have boiled for 10 mins add. beef,corn,greenbeans,peas,V8 juice and salt and pepper to taste, Bring to boil again then simmer for 15 minutes.
Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon, together. Shape the mixture into 6 small loaves. Crisscross 2 of the half slices of bacon across each loaf, tucking the ends under each loaf. Place the loaves on a rack in a shallow baking pan and bake uncovered for 50 minutes. Let stand for 5 to 10 minutes before serving. For OAMC flash freeze on a cookie sheet until firm. Transfer to freezer bag, label and freeze. To serve: place on baking pan and reheat in oven or microwave until warmed through.
Top crackers with cheese and then the walnuts or pecans. Place on microwaveable plate. Microwave on high for 10 seconds or until cheese is melted. Enjoy!
In a small mixing bowl stir together espresso powder and boiling water until dissolved. Stir in cold water, set aside. In a medium mixing bowl with an electric mixer on medium speed beat cream cheese, cream, and sugar until fluffy. Spread a few tablespoons of cream cheese mixture in the bottom of a 2 quart serving dish. One by one, dip a third of the ladyfingers in espresso, then arrange in bottom of dish. Spread with a third of the cream cheese mixture. Repeat twice with remaining ladyfingers, espresso, and cream cheese mixture. Cover and chill for up to one day. Dust tiramisu with cocoa just before serving.
Preheat oven to 375°F Whisk together flours and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside. To make Filling: Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes, if using, in bowl; set aside. Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks. Heat oil in skillet over medium heat. Add onion, carrot, and garlic, and saute 5 minutes, or until carrot is tender. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired. Spread Filling in 9-inch pie pan. Set aside. Roll out Crust dough to 11-inch circle on floured work surface. Cover Filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam; brush with soymilk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving. Frozen cooking instructions: Preheat oven to 375°F Place casserole on baking sheet, and bake 75 to 90 minutes, or until Filling bubbles and Crust is golden. Let stand 5 minutes before serving.
In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select basic bread setting. Bake according to bread machine directions, checking dough after 5 minutes of mixing and adding water or extra flour if needed. Just before final kneading, add chocolate chips. Note: Do not use time-delay feature on bread machine for this recipe.
Dilute frozen juices according to directions on cans. Add 1 cup of sugar, stir well to dissolve. Refrigerate at least 2 hours. Pour into punch bowl, add ginger ale and fruit slices just before serving.
In blender container place the apple juice, buttermilk, lemon juice, and cinnamon. Cover, blend 15 seconds at high speed. Pour into a glass. Garnish with a cinnamon stick, if desired.
Heat marshmallows and pineapple juice in the top of a double boiler; fold over and over until marshmallows are partially melted. Remove from heat; add pineapple and continue folding until mixture is soft and spongy. Whip chilled evaporated milk until stiff; add lemon juice and continue whipping until very stiff. Turn into freezing tray and freeze until firm.
Put into bread pan in the order suggested by your machine's manufacturer: Set the machine for the regular white bread cycle, and if you can adjust the darkness, you don't want this to get too dark. If you prefer a softer crust, easier to slice for sandwiches, then as soon as you take it out of the pan, put it right into a large plastic bag, and close tightly. The hot bread will steam the crust and make it very soft.
Combine all ingrediendts, and store in a glass or plastic container with a tight fitting lid. **Note:I crush my fennel seeds in a mortal and pestle, but it you place the seeds in a ziplock bag and crush with a rolling pin, it works just as well. This recipe makes"just about" 1/4 cup of spice.
In a bowl mix ground beef and seasoning together add salt and pepper to taste. Form patties by shaping meat into a good size ball and smacking beef back and forth with your hands until a nice patty forms, then take yor two fingers and make a indentation in the center of the patty. This will help keep the patty shaped flat while it is cooking. Grill hambugers over a nicely medium hot heat on a charcoal grill 4-5 minutes a side. If your inthe winter cook on a cast iron or electric grill. Enjoy!
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. In a large mixing bowl, stir together applesauce, sugar, splenda, egg whites, pumpkin, and vanilla until well mixed. Stir in chocolate chips. In a smaller bowl, stir together baking soda, baking powder, flour, cinnamon, and pumpkin pie spice. Add dry ingredients to wet, and stir until well mixed. Drop by heaping, rounded tablespoons onto parchment lined baking sheet. Bake for 12 minutes. Let cool on baking sheet for several minutes before transferring to a cooling rack.
Mix all ingredients and shake well. Into a highball glass, pour over ice. Serve with a slice of orange, pineapple and/or cherry.
Grease mini muffin tins well then sprinkle the tins with a little flour to really get the tins stick proof! Preheat oven to 475°. Mix flour, corn meal, sugar, baking soda, salt and brown sugar together well. Mix milk, egg, and butter together in another bowl then stir in corn. Pour wet mixture into flour mixture and mix ONLY until just blended. Do not over mix! Scoop mixture into prepared tins and lower oven temp to 425 and bake for 8-12 minutes for mini muffin tins or about 15-20 for regular sized muffins OR until tooth pick comes out clean from the center muffin. Let cool on wire racks.
Preheat oven to 350 degrees. Lightly spray a 1 1/2 quart casserole dish with no-stick spray; set aside. Wearing disposable gloves, slit the chili pepers in half lengthwise. Remove and discard the seeds; rinse and drain the pepers on several paper towels. Salt the chili peppers. In a medium mixing bowl, beat together the milk, egg whites, Tabasco sauce, and flour until smooth. Set aside. In a second mixing bowl, combine 1-cup of each cheese and the green onions. (Save the remaining cheeses for the topping.). Assemble the casserole: Layer half each of the chili peppers, cheese mixture, and cooked sausage. Repeat. Pour egg mixture evenly over the top of casserole. Pour tomato sauce and diced tomatoes over the top, and bake for 30 minutes. Sprinle with the reserved cheeses and bake for 20 minutes more. Let sit for 5 minutes before serving. Serve with a dollop of sour cream and a freshly tossed green salad dressed in olive oil and red vinegar.
Preheat oven to 350°F Grease and lightly flour a 9x9 square cake pan. Shake out any excess flour. Sift together the flour, salt and baking powder; set aside. Sift sugar, set aside. Crush cardamom seeds (use a mortar and pestle or a rolling pin). If using pods, remove the white hull pieces. Heat milk to lukewarm (in microwave, heat in a microwave safe cup or bowl at 70% power for about 45 seconds). Set milk aside. Melt butter (in microwave, heat at 70% power for about 1 minutes, then stir until completely melted). Set melted butter aside. Beat egg until fluffy. Blend in sifted sugar. Add crushed cardamom seeds. Alternate adding lukewarm milk and the flour mixture, blending well. Add melted butter and beat batter until well blended. Pour batter into cake pan. Mix together the allspice and sugar. Sprinkle evenly on top of the cake in the pan. Sprinkle chopped or sliced almonds on top, pressing them into the batter very lightly. Bake at 350°F for 35-45 minutes, until a toothpick inserted near the center comes out clean. Cool slightly before cutting. Tip: this recipe doubles well, making 2 9x9 cakes. Freeze one, then warm it up for later use.
Preheat oven to 325 degrees. Cream butter and sugar, add eggs one at a time and then vanilla. In separate bowl, whisk together flour, baking soda and salt, then add to mixer alternating with sour cream. Pour into prepared tube pan and bake for 90 minutes or until done. (I just made this in a large disposable cake pan and it took less than an hour in convection oven. It's good to know I don't have to use the tube pan.).
Place potatoes and celery in a large pot of water and bring to a boil over high heat. Reduce heat to medium and simmer 15 minutes or until potatoes are tender. Drain and return to pot. In a medium bowl, mix soup, sour cream, parsley, garlic powder, salt and pepper. Stir soup mixture, half the bacon pieces and half the French's fried onions into potato mixture. Spoon into a greased 2- quart casserole dish. Microwave on high for 5 minutes. Sprinkle remaining bacon and fried onions over top of dish and microwave on high 2 minutes more.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, sourdough starter batter, and buttermilk; beat until blended. Cover and let stand at room temperature for about 45 minutes (or cover and refrigerated overnight),. Beat together the eggs, milk, and oil. Add this to the flour mixture and stir well. Combine sugar, baking soda, and salt. Stir into batter, then let stand for about 5 minutes. Get your pancake griddle or fry pan ready to go. I use a non stick spray to coat my pan but you could use melted butter or margarine. Makes: 2 dozen pancakes, 4 inches in diameter.
Using a small blender such as a magic bullet or a stick blender, mix everything together except for the oil. Continue blending as you slowly drizzle in the oil, in a steady slow stream. Season with additional S&P if you like.
In a small bowl, mix together brown sugar, amaretto, and almonds. Place brie on a microwave safe plate. Pour amaretto mixture over brie. Microwave on high for 30 second intervals until cheese is soft. (You probably need about 60 secs.) Be careful not to microwave too long! Enjoy with bread, crackers, or apples.
In a large skillet add the sauerkraut. Place hot dogs on top of the kraut. Cover and let simmer 15-20 minutes or until hot dogs are plump and hot. Serve over mashed potatoes.
Mix marinade ingredients (all except fish) in a plastic container large enough to hold fish in a single layer. Add halibut and turn over. Cover and refrigerate for 30 minutes, turning at least once. Remove fish from marinade and pour marinade into a small saucepan. Bring to a boil, reduce heat to simmer, and cook for 5 minutes, stirring often. Remove from heat. Grill halibut over medium-hot coals for about 4 minutes per side, or until fish is done in the center. Serve marinade sauce over fish.
Preheat oven to 375 degrees. In a small skillet saute onion in a little oil until tender, set aside to cool. In a medium mixing bowl stir together eggs, milk, mustard, salt, pepper, cheese, and onions. Pour mixture into pie shell and bake until knife inserted into the center comes out clean, 40 to 50 minutes.
Allow dough to rise and double in size. Cook sausage, add mushrooms and onions. Cook until tender. Drain and cool. Beat 2 eggs, set aside. To sausage, add cheese and seasonings and the 2 eggs. Mix well. Roll each loaf of dough to about 16x12. Spread 1/2 of the mixture with in 1 inch of edge. Roll jelly roll style and seal ends. Put on greased cookie sheet. Bake at 350F degrees for 25 minutes. Beat remaining egg. Brush over the bread. Bake 5-10 minutes more, until brown.
Cook green beans and drain well. Combine butter, flour, salt, pepper, onions, mushrooms, water chestnuts, and sour cream in a medium sized bowl. Mix lightly with green beans. Place mixture in lightly greased casserole. Top with grated cheese; sprinkle with Durkee onlons. Bake at 400 degrees or until cheese is bubbly. (Watch the onions that they don't start to get too brown; cover with a loose tent of foil if they get brown too quickly).
Preheat oven to 425°; line a 9-inch pie plate with 1 rolled-out pie pastry. Put peaches in a bowl; add lemon juice, and gently stir to coat. In another bowl, combine the sugar, flour, cinnamon, and nutmeg; mix well, then add to the peaches. Gently stir to coat the peaches, then spoon the filling evenly into the crust. Brush the rim of the crust with water, cover with the second rolled-out pie pastry, seal, and flute or crimp the edges, and cut a few steam vents in the top. Bake for 35-40 minutes, until golden brown. Remove from oven, brush with melted butter, and cool on a wire rack for 1 hour before slicing. Serve at room temperature or slightly warm.
Drain the capers if packed in vinegar; soak, rinse, and drain if packed in salt. Chop them fine. Turn the oven on to 400. Remove the salmon's skin, any loose membranes, and carefully pick out all bones. Cut the fish into very small diced pieces and put in a bowl together with 2 1/2 tablespoons of olive oil, the chopped parsley, garlic, capers, 1 tablespoon of bread crumbs, salt and several grindings of black pepper. Toss thoroughly. Wash the tomatoes, cut them horizontally in half, and scoop out all the seeds and the centers to make a cup-like hollow. Pat the inside of the tomatoes with a paper towel to soak up excess juice, then stuff them with the salmon mixture, pressing it down lightly as you do so. There should be enough to form a mound. Sprinkle the tops with the remaining bread crumbs and drizzle with remaining olive oil, holding back a few drops of the olive oil to grease the bottom of a baking pan. Place the tomatoes on the baking pan and bake in the upper level of the preheated oven for 30-35 minutes or until the salmon stuffing has formed a light golden crust. Serve not piping hot, but lukewarm. They are also good later, at room temperature.
Spray a non-stick frying pan (size to accomodate the number of eggs) with oil spray. I often use well-seasoned cast iron skillets. Place the pan over medium heat. When pan and oil are heated, break eggs and place in pan with some separation between eggs. When the egg whites begin to turn opaque (about 1 minute depending on how hot your "medium heat" is, pour water into the pan Cover the pan tightly Cook for 30 seconds before looking at the eggs Cover the eggs after checking and cook until the eggs are the desired degree of doneness.
Wash potatoes. Boil till tender. Let chill slightly. Slice or quarter put in bowl. Blend together all other ingredients. Pour dressing over potatoes. Chill.
In a mixing bowl, cream butter, shortening, and sugars. Dissolve coffee in warm water; add to creamed mixture with egg and melted chocolate. Mix well. Combine flour, cinnamon and salt; gradually add to creamed mixture (dough will be sticky). Shape into two 6-1/2-inch rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/4-inch slices. Place 2-inches apart on ungreased baking sheets. Bake at 350 F. for 10-12 minutes or until firm. Remove to wire racks to cool. In a small saucepan over low heat, melt chocolate chips and shortening. Dip each cookie halfway; shake off excess. Place on waxed paper to harden.