HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F & lightly grease a 9"x13" baking dish. Place the bread chunks in a large mixing bowl. In another bowl, mix together the evaporated milk, whole milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder & salt, then pour this mixture over the bread chunks & let stand for 10 minutes. Fold in the apples & raisins, if using, then spoon the mixture into the prepared pan & dust the top with A LITTLE powdered sugar & cinnamon. Bake 35-45 minutes, or until lightly golden. Cool about 5 minutes before serving, although it will also taste just fine served cold.
Cream sugar and butter. Add remaining ingredients and mix well. Roll dough into balls the size of walnuts. Place on ungreased baking sheet (s). Flatten balls slightly with your hand, then with a fork. Bake at 350 for 8-10 minutes until slightly browned. Remove from baking sheets and place on rack to cool. ***Sprinklewith colored sugar at Christmas time for that festive touch!
To prepare stew, heat a large Dutch oven coated with cooking spray over medium-high heat. Add beef; cook 6 minutes, browning on all sides. Remove from pan. Add 2 cups fennel bulb, bell pepper, onion, and garlic to pan; reduce heat to medium, and cook for 10 minutes, stirring occasionally. Add beef, carrot, and next 9 ingredients (carrot through broth). Cover, reduce heat to low, and simmer 1 hour, stirring occasionally. Add parsnip; cover and simmer 30 minutes or until beef is tender, stirring occasionally. To prepare gremolata, combine 1/2 cup fennel bulb, fennel fronds, and grated orange rind in a small bowl. Spoon 1 1/3 cups stew into each of 6 bowls; top each with 1 1/2 tablespoons gremolata.
Preheat oven to 325°F. Mix eggs, oil and one box of cake mix. once combined mix in the other cake mix. fold in the pineapple and the cherries. the batter will be very thick. Mix together the brown sugar and butter. Drop about a tablespoon full on a cookie sheet, then sprinkle a little bit of the sugar and butter mixture on top. Bake for 8-11 minutes cool on a cookie rack.
In saucepan of boiling water, simmer orange rind until tender, about 15 minutes. Drain through sieve into 2 cup measure; set rind aside. Add enough water to liquid to make 1 1/3 cups. In large heavy saucepan, combine reserved liquid, sugar and orange juice; bring to boil. Reduce heat and simmer, covered, for 5 minutes. Stir in cranberries and reserved rind; increase heat to high and boil, stirring often, until cranberries have popped and formed sauce, about 7 minutes. (Cranberry sauce mixture can be covered and refrigerated for up to 2 weeks.). Up to 4 hours before serving, pick out and reserve 12 of the best looking berries from sauce. Transfer remaining cranberry mixture to large bowl; stir in orange liqueur (if using). Whip cream; fold into cranberry mixture, leaving streaks. Spoon into fruit nappies or stemmed glasses. Garnish each serving with reserved berry. Makes 12 servings. The Canadian Living Cookbook.
In a large bowl combine peas, peanuts, pepper, bacon and onion. Whisk together Miracle Whip and Zesty Italian dressing. Pour dressing over salad and toss gently to coat. Refrigerate until ready to serve.
Preheat oven to 325*. Spray pan lightly with cooking oil. In bowl mix together flour, sugar, baking powder, and salt. Add butter, eggs, milk, vanilla, nutmeg, and cinnamon. Beat until well blended. Fill each Donut Hole 2/3 full. Bake 8 minutes or until top springs back when lightly touched. Cool. Remove from pan and dip into glaze. Decorate with sprinkles, nuts, shaved chocolate or coconut. Donuts may also be dipped into cinnamon and sugar instead of the glaze. When the pan has cooled, wipe clean with cloth or paper towel and repeat process. Yields approximately 36 mini donuts. Glaze: 1 cup powdered sugar mixed with 2 Tblsp. HOT water.
To make the dressing, in a small bowl, combine the lemon juice and garlic. Slowly whisk in olive oil until the mixture is creamy. Season with salt and pepper. Place arugula in a serving bowl and add dressing to taste. Mix well. Top with avocado slices, drizzle a bit more dressing over them and season with a pinch of salt. Using a vegetable peeler, shave slivers of Parmesan over the top.
Mix all ingredients in a small sauce pan. Bring to a boil. Reduce heat and simmer for 5 minutes. Serve over desired pasta.
Heat a skillet over medium-high heat and add the oil. Add onion and garlic, and cook, stirring, until tender. Add the mushrooms and stir for 3-5 minutes. Add the carrot, zucchini and bell peppers, and stir until tender, and carrot isn't 'hard'. Remove from heat and add the salsa, stirring to mix it inches. Replace on heat and simmer for 5-10 minutes. Remove from heat and serve with rice.
Take a pan or baking dish approximately 13x 9 x2 inch size. Lay aluminum foil (or parchment paper or waxed paper) across your pan leaving the ends folded over the edges to to work as handles for when removing your crispy rice cereal treats when finished. Spray inside pan (including lining) with non-fat cooking spray. Use a large heavy saucepan to melt the butter over LOW HEAT for 2 minutes. Add half of the marshmallows and stir constantly over LOW HEAT to melt them. Be careful not to let them stick or burn to the bottom of the pan. It is essential that you do not rush this step! Remove the pan from the heat. Add to the pan half of the crispy rice cereal, then the other half of the marshmallows, and finally the other half of the crispy rice cereal. Stir gently but quickly with buttered or silicone spatula. Pour crispy rice mixture into prepared pan. Using waxed paper or buttered spatula or disposal gloves sprayed with cooking spray, firmly press the hot cookie mixture into the pan (the gloves truly work the best). Let crispy rice cereal mixutre cool until firm (approximately 45 minutes). Turn treats out of pan, peel off foil/paper and cut into squares. Store in an airtight container. TIp: Although I substitute low-fat and low-calorie products for almost everything that I make, this dish definitely turns out best using real butter, and premium quality marshmallows. Tip: If fruit flavored is not your thing, but chocolate and/or peanut butter is, you can substitute the fruit flavored marshmallows with plain mini-marshmallows and then add 3/4 cup of smooth peanut butter and/or 3/4 cups of chocolate chips when adding the second half of the marshmallows. Tip To speed up cooling place in freezer 15 minutes. Tip: Will last 2 days at room temperature or 6 weeks in the freezer.
Mix marinade ingredients in a small bowl. Place chicken in slow cooker and pour marinade over chicken, coating each piece well. Cover and cook on low 6 to 7 hours or on high for 3 to 4 hours. (Depending on how large your chicken breast are. Mine were small and were done in 5 1/2 hours on low). Remove chicken from slow cooker and cool. Reserve juices and place in a small sauce pan and simmer for 5 minutes then strain if desired. (I didn't strain it but you might want to if you have excess residual.). Shred chicken into bite-sized pieces. In a small bowl, combine the dressing ingredients with 1/2 cup of the juice from the slow cooker. In a large serving bowl toss together the shredded chicken, lettuce, carrots, peanuts, cilantro, and noodles. Just before serving, drizzle with the salad dressing. Toss well and serve.
In a medium bowl, combine strawberries with the sugar and kirsch; set aside for about 30 minutes at room temperature. Reserve several of the most attractive strawberry slices for decorating the top of the cake. To make frosting/ filling: On medium-high speed of mixer, whip the cream cheese with the powdered sugar and vanilla until smooth and creamy, about 2 minutes. Reduce to medium speed and beat in the cream until starting to thicken, then increase speed to high and beat until soft peaks form, about 2 to 2 1/2 minutes. Do not over mix. Assemble the cake: Fill one cake layer with half of the strawberries, arranged in an attractive pattern. Carefully spread 1/2 of the frosting over the strawberries, to within 1/2 inch of sides. Place second cake layer on top of first layer and press gently. Repeat with strawberries and frosting; decorate top of cake with the reserved strawberries. Decorate top with a fresh mint sprig, as desired. Slice into wedges and serve with a scoop of strawberry ice cream. Refrigerate any leftovers. Cake is best served the same day.
Preheat the oven to 350 degrees F. Brush the inside of each roll with the melted butter and toast in the oven until slightly crispy and golden brown, 5 to 6 minutes. Remove from the oven and set aside until you are ready to build your sandwich. Heat the olive oil in a cast-iron or nonstick skillet over medium heat. Brown the sausage patties for 3 to 4 minutes per side. Once they are browned and cooked through, remove the patties to a paper towel-lined plate. In the sausage drippings, add the remaining tablespoon of butter and crack 4 eggs into the skillet. Sprinkle the eggs with salt and pepper and cook them to your desired doneness. For this I prefer a fried egg, cooking 2 minutes per side, but you can do whatever you like best. Once the egg is cooked to your liking, top each egg with a slice of American cheese. Place a lid over the skillet to melt the cheese. To assemble a sandwich, place a sausage patty on the bottom half of the toasted roll and top with the egg and cheese. Have it plain or dressed with the condiments you prefer. I like to eat mine with ketchup and a little hot sauce! Homemade Maple Sausage: In a large bowl mix the pork, maple syrup, sage, salt, fennel seeds, garlic, onion and red pepper. Cook the sausage however you like - make patties and sear or crumble and cook in a skillet like hash. Cook's Note: You can use all different types of meats and spices to make the sausage your own! Make sure you form the sausage patties in the same size and shape of the bread you are using, that way every bite you take of the sandwich has every component it.
Preheat oven to 350 degrees and grease and prepare muffin tin. Separate tube of dough into 8 biscuits. Cut each into quarters. In a medium bowl, combine brown sugar, pudding mix, granulated sugar and cinnamon. Mix well. Coat each quarter in melted butter. Roll each quarter in the brown sugar mixture. Divide pieces evenly among 12 greased muffin cups. Pour remaining brown sugar mixture over each filled muffin cup. Bake 15 to 18 minutes. Using a spoon, carefully remove each muffin from muffin pan. Serve warm.
Lightly butter 1 side of each bread slice using the 2 tablespoons of softened butter or omit this step if desired. Top 4 slices of bread, buttered side up, evenly with ham and place the other 4 slices of bread buttered side down on top of ham. Quarter each sandwich forming 4 triangles and place in a buttered 2-quart baking dish, arrange triangles pointed sides up. Sprinkle chopped onion, pear or apple, and cheese over triangles. In a medium bowl, add milk, eggs, mustard, Worcestershire sauce, and pepper. Whisk together and carefully pour over triangles in baking dish. Cover with plastic wrap and chill for at least two hours or overnight. In a 350 degree oven, bake covered for 20 minutes. Uncover and bake approximately 25 minutes longer or until puffed and golden brown and a knife inserted in the middle comes out clean. Prep and Cooking time does not include 2-24 hour chilling time.
Whisk tomato, bbq, worcestershire sauces, sugar, seasonings and salt and pepper in a jug. Place chicken in shallow ceramic dish and pour over marinade. Coat to cover. Refrigerate at least 2 hours. Cook on bbq or in the oven at 220 Degrees C for 25-30 minutes.
In a large pitcher, mix guava juice, rum, lime juice, and grenadine. Pour over ice in cocktail glasses and garnish with slices of lime or guava.
Slice Cinnabon rolls in half horizontally. Place them, cut side up, on a plate and allow to dry for 20 to 30 minutes. Combine eggs, half-and-half, vanilla extract, sugar, and Makara Cinnamon. Whisk together until all ingredients are well blended. Refrigerate until ready to use. At serving time, preheat oven to 400 degrees F, and place Cinnabon halves in a shallow baking dish. Pour French toast batter over halves and allow to soak for 5-10 minutes until moist. You may weigh the rolls down (cover them with wax paper and place a heavy skillet on the paper). During this time to make sure batter is absorbed into the dough layers. Heat a heavy skillet and melt butter or margarine in it. When butter is hot, place the Cinnabon halves into the pan, gooey side down. Sear until golden brown. Turn the halves over, and place the skillet in the oven. Bake 8 to 10 minutes or until rolls are puffed up and golden. Serve with maple syrup.
Cook the pasta according to box directions. Toss the cooked pasta with 3 tablespoons of pesto sauce, put on platter and cover to keep warm. Salt and pepper the chicken strips, heat the olive oil over medium high heat and cook the chicken for five minutes in the hot oil; remove chicken set aside. In the same pan, cook the peppers and onions for 8 minutes, add the zucchini and cook 8 minutes more. Return the chicken to skillet and top the pasta with the mixture and remaining pesto; toss.
Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Place flour and next 4 ingredients (flour through vanilla) in a food processor, and pulse 4 to 5 times or until oat mixture resembles coarse meal. Press half of oat mixture into the bottom of a 13 x 9-inch baking pan coated with cooking spray. Spread apricot preserves over oat mixture. Sprinkle remaining oat mixture over preserves, and gently press. Bake mixture at 350° for 35 minutes or until bubbly and golden brown. Cool bars completely in pan on a wire rack.
Take about a tbls of ricotta at a time, and using moistend hands, roll into small balls. Roll the balls into either of the three toppings. Lay alternately red (paprika),brown (nuts),green (herbs) out onto a platter.
For base frosting:. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then cream and vanilla. If making both frostings: Divide between 2 bowls. For vanilla frosting:. Mix 1 teaspoon vanilla into 1 bowl of base frosting. For almond frosting:. Mix almond extract into second bowl of base frosting. Mix in yellow food coloring, 1 drop at a time, until desired shade is reached.
1. Rinse the soaked (overnight) chickpeas well and drain them before putting them in a saucepan and covering them with plenty of fresh water. Bring to a boil; skim, add one-half teaspoon salt, cover and cook over medium heat, about 1 1/2 hours, until the chickpeas are very soft (you might need to add more water. I burnt a batch so beware.). 3. Meanwhile, crush the garlic and one-half teaspoon salt in a mortar until pureed. ( I used the blender for ALL of this then the beans, etc.) Transfer the puree to the work bowl of a food processor, add the sesame tahini and lemon juice and process until white and contracted. Add one-half cup water and process until completely smooth. 3. Drain the chickpeas, reserving their cooking liquid. Add the chickpeas to the sesame tahini and process until well-blended. For a smoother texture, press the mixture through the fine blade of a food mill. Thin to desired consistency with reserved chickpea liquid. Adjust the seasoning with salt and lemon juice. The hummus can be kept in an airtight container in the fridge for up to a week.) Serve, sprinkled with paprika and parsley and drizzled with oil.
In a mixing bowl, cream shrtening and brown sugar. Beat in egg and vanilla. combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the cramed mixture. Stir in chopped candy bars and oats. Drop by rounded Tablespoonfuls 2 inches apart onto greased or parchment-lined baking sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Beat the 3 eggs until very thick and lemon colored. Turn mixer down and add milk, flour and sugar, salt and flavoring. Heat 10" frying pan on med/high, spray with cooking oil, or lightly coat pan with butter. Pour about 1/3 cup of above batter on skillet, lift& rotate skillet so batter covers bottom with a thin layer. Cook about 2 minutes until pancake is set, flip over and cook other side for about 2 more minutes; place on plate. Continue until all thin pancakes are cooked, greasing pan each time. At this time, can be served with butter/jam or syrup. But now's the time to get creative! In a small sauce pan, mix about 1 cup of fresh fruit (strawberries, oranges, peaches, cherries, etc) with enough sugar to sweeten to taste. Add 1 egg, beat in and add extra desired flavoring. Then add 1 cup cottage or ricotta cheese; heat through, but don't boil. (I sometimes also add fruit yogurt to this mixture.). Place one pancake on plate, on lower 1/3 of pancake, place 1/4 cup fruit mixture; lightly roll up and place in buttered 9x11" pan. Continue until all pancakes are used; pack rolled pancakes closely together. Should have about 12 roll-ups. Top with nuts if desired. Cover with aluminum foil, place in 350 oven for about 30 minutes or until hot and bubbly. Serve in the baking pan with whipped cream available at table for individual tastes. This recipe isn't exact- I am a"some" cook-- some of this and some of that.
In a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear. With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice if desired.
Preheat oven to 325 degrees. See description above for higher oven temps and times-get all in the oven if you can! :). Spray baking dish with cooking spray. Combine all ingredients except the chops IN cooking dish, and stir. Top with chops-season chops with some pepper-add salt if you like it. Top with chops. COVER. Bake at 325 degrees for 75 minutes or chops are done. Check after 50 minutes to see if they are done to your family's preferences.
Remove core out of lettuce head. Quarter the head of lettuce lengthwise. Combine cocktail sauce, hot sauce, lemon juice, zest and mayo. Stir shrimp into dressing and spoon it evenly down over quartered lettuce. Season salads with a little salt and pepper and scatter chives over the salads and serve.
Cook the pasta shells according to the package directions. Drain well, rinse under cold running water and drain again. Invert the shells onto paper towels to cool while preparing the filling. In a large bowl, whisk one of the eggs until just slightly foamy. Add the crabmeat, cheese, scallions, tomatoes, basil, thyme, salt and pepper; mix well. Use a spoon to stuff the shells with the crab mixture, dividing it evenly among them. In a small bowl, beat the remaining egg with the water. Place the bread crumbs in a shallow dish. Dip each shell into the egg mixture shaking off any excess, then roll in the bread crumbs. In a large, heavy saucepan over medium-high heat, bring about 2 inches oil to 365 degrees. To help maintain the oil temperature, add the shells a few at a time without crowding. Cook about 2 minutes or until golden brown. Remove with a slotted spoon and drain well on paper towels. Repeat until all the shells are fried. Serve warm.
Preheat oven to 350. Mix onions, cheddar cheese, mayo, bacon bits and hot pepper sauce until well blended. Spoon into lightly greased 1-quart baking dish or 9"-inch pie plate. Sprinkle with Parmesan cheese. Bake 15 minutes or until lightly browned and bubbly. Serve as a hot dip with crackers. Make Ahead: Dip can be assembled ahead of time. Cover and refrigerate up to 24 hours. When ready to serve, uncover and bake as directed.
Preheat oven to 350° and grease your cookie sheets. In a large bowl cream first 4 ingredients. Beat in eggs one at a time and then add each ingredient one at a time -- try not to over stir. Use a large cookie scoop to form cookies. Bake 10 minutes or till light golden brown. Allow cookies to cool on sheets for a few minutes before transferring. Servings depend on scoop size. The very large ones make 30 smaller 60.
Toast pecans in a 350F oven for 6 minutes, or till they smell good & have started to change colour. Stir spice mix together. Combine glaze ingredients in a heavy pot, bring to boil over medium heat, whisk constantly. Stir nuts into glaze & continue stirring till all the nuts are shiny & the liquid is gone, about 1 or 2 minutes. Pour nuts in a mixing bowl, sprinkle on spice mix & toss to coat nuts. Spred on parchment lined cookie sheet and bake at 350F for 4 minutes. Watch carefully to make sure they don't burn. Cool & store in airtight container (but not a plastic bag).
In a small bowl beat eggs. Add milk and mix well. Sift flour, salt and sugar and add to egg mixture. Beat until smooth. Set aside for 1 hour, covered. In a slightly oiled skillet, pour 1/2 cup batter and cook over medium heat until golden brown on each side.
Preheat oven to 350 degrees. In a small mixer bowl beat egg whites till you form soft peaks, gradually add sugar till you form stiff peaks. Stir together the flour and cinnamon. fold into egg whites. Stir together oil of cinnamon and margarine or butter; fold into egg white mixture. Drop batter by 2 level measuring teaspoons onto a greased cookie sheet and spread with a spatula to a 3-inch circle, baking 2 or 3 cookies at a time allowing room to spread. Bake for 6-7 minutes or till golden around the edges. Let cool for only 2 0r 3 seconds, then loosen and quickly roll around a wooden spoon handle (a chopstick works well too). Slid cookie onto a cooling rack and continue with other cookies. Repeat with remaining batter, using a clean greased cookie sheet for each batch. NOTE: If the cookie becomes too stiff to roll return to the oven for one minute.
Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered. Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl. Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute. Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.). Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus, artichokes and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.
heat oven to 375*F. line a 9" pie pan with pastry, crimp or flute crust, set aside. in a large bowl stir together pumpkin, sugar and eggs. add remaining ingredients except (pecans, 2 tablespoon maple syrup, 1/2 cup whipping cream and 1 tablespoon maple syrup). pour into prepared pie shell. cover edge of crust with 2" strip of aluminum foil. bake for 40 minutes. remove aluminum foil, bake for 15 to 25 minutes or until a knife inserted in center comes out clean. arrange pecan halves on top of pie; drizzle or brush 2 tablespoons of maple syrup over pecans. in chilled small mixer bowl, beat chilled whipped cream at high speed, scraping bowl often until soft peaks form. gradually add 1 tablesppon maple syrup, continue beating until stiff peaks form (1 to 2 min). serve pie with whipped cream.