HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. Beat eggs and milk together. Add dry ingredients and mixed until just mixed. Spread in a 9x13 ungreased baking pan. Bake for 30 minutes. Cook slightly and cut into squares about the size of a deck of cards.
Mix first six ingredients. Add condiments to taste. Refrigerate for at least an hour before enjoying.
Stir all ingredients in a mixing glass with ice, strain into a chilled glass and garnish with an orange twist.
Cream butter, add sugar slowly and beat well. Add the egg yolks one at a time, beating well after each addition. Add the chocolate which has been melted over low heat and cooled. Beat until smooth. Sift together three times the flour, baking powder, soda and salt. Add to the butter alternately with the beer, a little at a time, and blend well. Beat the egg whites until stiff but not dry and fold inches. Bake in a buttered loaf pan (9x5x3) about 30 minutes in a preheated 375° oven. Serve plain or frost with a frosting.
Mix oil, soy sauce, scallions, garlic, and ginger to make a marinade, pour over salmon and marinate for 1 hour in the refrigerator. (no longer than an hour or the salt in the soy will begin to cook the meat). Grill, bake or grill salmon for about 4 minutes per side (when salmon flakes when pierced with a fork). **** (for a smokier flavor, add a couple splashes of liquid smoke to marinade -or- soak cedar planks in water for a few hours and grill the salmon on the cedar on the bbq). FABULOUS FAMILY FAVORITE (KIDS TOO). ****.
Combine all ingredients in a food processor; process until blended. Serve with fresh vegetables or baked pita chips.
Open container of yogurt and mix in all ingredients. ENJOY! It is that easy. :).
Boil up a large saucepan of salted water. Add the pasta and cook until tender but still al dente (firm to the bite), stirring often to prevent sticking. This takes about 8 minutes. Drain. Meanwhile, heat the oil in a large heavy skillet over medium heat. Add the garlic and saute until fragrant, about 1 minute. Be careful not to burn. Add the tomatoes and saute just until heated through, about 2 minutes. Add the cooked, drained pasta. Remove skillet from heat. Add the cheese and basil and toss to coat. Season to taste with salt. Spoon into small serving bowls and serve immediately.
Combine pie filling, cake mix, and eggs. Pour batter into a 9x13 inch greased cake pan. For topping, melt butter and mix with brown sugar, flour, cinnamon, and nuts. Sprinkle over top of batter. Bake at 350°F for 35 minutes or more.
Heat oil in deep pot, add all vegetables and allow to saute slowly for 10-15 minutes, insuring that the vegetables are very soft. When vegetables are soft, add ground chuck right into the pot with the vegetables; brown and stir to break up. Cook until all pink is gone. Drain any excess fat. Add minced garlic, stir and cook another 1-2 minutes. Add all remaining ingredients. Clean out cans with a little water and add that too. Allow to simmer 30 minutes. Serve with chopped onion, cilantro, shredded cheese and sour cream.
Preheat oven to 350 degrees. Mix together: flour, sugar, baking powder, cinnamon, nutmeg, baking soda, ginger, cloves and salt. Stir until combined. Stir in walnuts and raisins. Set aside. Beat the eggs in a medium bowl. Stir in the pumpkin, brown sugar, vanilla and melted butter. Combine both mixtures together until the dry ingredients are moistened. Pour batter into greased and floured loaf pan (8 1/2" x 4 1/2"). Bake until loaf is browned and wooden pick inserted in the center comes out clean. approximately 50 - 55 minutes. Cool in pan approximately 10 minute Cool completely before serving.
Combine beef, bread crumbs, onion, celery, worcestershire, egg, 1 1/2 tsp garlic salt, and pepper. Mix thoroughly. Form into 12 meatballs. Place in a greased shallow baking pan. Bake at 375 degrees for 20 mintues. Meanwhile, combine tomatoes and zucchini with remaining seasonings and simmer 5 mimutes. Blend cornstarch and broth. Stir into tomato mixture. Pour over meatballs& continue baking 10 min. longer. Serve over beds of rice.
sift confectioner's sugar. add horchata, vanilla, and 4 cups of confectioner's sugar to the butterand beat until combined. add remainder sugar 1 cup at a time until desired consistency/sweetness is reached.
Gradually add pasta shells to 4 quarts rapidly boiling water. If desired, add salt. Boil 8 to 10 minutes, or until tender, stirring frequently. Drain and rinse with cold water. In large bowl combine pasta shells and all other ingredients and mix well. Cover and chill thoroughly.
Melt the butter in a soup pot; add the turnips, leeks, and onion, and season with the salt and pepper. Cover and cook the vegetables over medium heat until soft and tender, about 20 minutes, stirring occasionally to make sure they do not brown. Add the wine to the vegetables and simmer over medium heat to reduce by about one half- this will take about 10 minutes. In a blender, process the soup to a coarsely-textured puree. Return the soup to the pan, add the broth, and simmer for 3 or 4 minutes. Add the cream and continue to simmer for 3 to 4 minutes more to thicken slightly. Serve the soup in warmed bowls with a sprinkling of parsley on top.
Preheat the oven to 180 C or 250 degrees F. Cut the potatoes into 1cm slices and place in a large roasting tray along with half the olive oil, salt and pepper. Mix until well coated and roast for 20 minutes. Add the garlic and thyme, tossing again to coat and bake for another 8-10 minutes or until the potatoes are both crisp and tender. Take the potatoes out and keep warm in a separate dish. Meanwhile, heat another roasting tin on the stove. Season the lamb and then add the remaining olive oil to the pan. When the oil is hot, sear the lamb on each side for a minute or so until it starts to brown. Transfer to the oven for 10-12 minutes until just tender but still with a touch of pink in the middle. Take out of the oven and leave to rest in a warm place. Add the zucchini and tomatoes to the roasting tin that had the potatoes in it and bake for 10 minutes, turning the veggies occasionally. Place the potatoes on warmed plates. Spoon over the cooked veggeies. Carve the lamb, place on top and drizzle over the meat and veggie juices as a gravy.
In large pot, heat olive oil over medium heat. Add onion and garlic; cook and stir until crisp tender, about 3-5 minutes. Add carrots; cook and stir for 2-3 minutes longer. Add potato wedges and beef broth; cover and bring to a simmer. Meanwhile, cut roast beef into 1" chunks; add to soup along with gravy from pkg, thyme, and beer. Bring to a boil; reduce heat and simmer for 10-15 minutes until beef is hot and stew is slightly thickened. In small bowl, combine cornstarch and water and blend well. Stir into stew; cook and stir for 4-5 minutes longer until stew is thickened. Serves 6.
Melt butter. Trim and discard wing tips. Separate drummets from wingettes. Combine with butter and hot sauce and marinate for a couple hours, up to 24. Heat air fryer to 400 and fry in 2 batches, 12 minutes per batch. Jiggle each batch halfway through to rearrange wings as they cook. At the end, combine all wings together and cook 2 minutes to reheat the first batch. They come out juicy and flavorful do I don't use any extra sauce, but you can use ranch or buffalo sauce if desired.
Mix the sliced strawberries with the sugar and Grand Marnier then set aside in the fridge for a few hours to let the flavors meld and a sweet juice to form. Mix together the yogurt with the nutmeg, cinnamon, sugar, Grand Marnier, and Limoncello. Set aside in the fridge until ready to serve your dessert. Serve the cake with the strawberries and juice poured over and top with a dollop of the yogurt cream and a sprinkle of candied ginger.
Heat oil in a 10" skillet over medium-high heat. Add plantain halves and fry, turning once, until light brown, about 3 minutes. Transfer to a cutting board and split each plantain in half lengthwise, keeping them hinged on the inward-curved side. Place on cutting board cut sides down and, using a plate, flatten each into a 1/4"-thick round disk. One at a time, return each plantain disk to the oil and fry, turning once, until crisp and golden brown, about 4 minutes. Using tongs, transfer to paper towels to drain. Puree mayonnaise, cilantro, and avocado in a food processor until smooth; season with salt and pepper. Transfer to a medium bowl and add chicken; toss to coat. Place chicken mixture on one plantain disk and top with lettuce and tomato. Cover with remaining disk.
Heat oven to 350°F. Stir together flour and brown sugar in medium bowl; cut in cold butter until crumbly. Stir in 1/2 cup chocolate chips; press mixture on bottom of ungreased 13 x 9 x 2-inch baking pan. Bake 15 minutes. Combine sweetened condensed milk, egg and vanilla in large bowl. Stir in remaining 1-1/2 cups chips and nuts. Spread evenly over hot baked crust. Bake 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.
Put slow cooker liner into slow cooker. Place the rice, turkey wings, water, salt, ginger, carrots, celery, and mushrooms into the slow cooker. Stir well. Cover and cook on HIGH for 1 hour, then reduce the temperature to LOW and cook for 6 to 8 hours, until creamy, thick, and translucent white in consistency. Remove and discard the ginger. Remove the turkey wing and place on a plate to cool for 15 minutes. Remove and discard the skin. Pick the meat off the bones and discard the bones; return the meat to the soup. Taste test; add soy sauce and sesame oil. Keep WARM until ready to serve, with bowls of cilantro, green onion, and peanuts on the side for garnish choices.
Wash grapes and remove from stems. Measure 14 cups grapes. Combine grapes and 2 cups water in large kettle, cover. Heat to boiling and cook slowly until very tender, about 30 minutes. Remove from heat; strain through cheesecloth. Let juice stand 24 hours in refrigerator then strain again. Combine strained grape juice and sugar in large kettle; heat to boiling. Pour hot juice into hot jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 10 minutes. Before serving, dilute grape juice concentrate with water to taste and chill thoroughly.
Combine peas, ham bone or hocks, carrot, onion, potato, sausage, celery, water, salt (if using)and pepper in a slow cooker. Cover and cook on Low 8 to 10 hours. Remove ham bone; cut meat off bones, dice meat, and discard bones.Return meat to soup. Taste and add salt, if needed. Serve soup hot.
Combine filling ingredients until fully blended. Blend butter and brown sugar together, add flour and oats, and mix with pastry blender until mixture resembles coarse crumbs. Reserve 2 cups streusel and press remaining streusel onto bottom of sprayed 9-inch baking pan. Spread filling over crust, sprinkle with reserved streusel, and pat streusel gently into filling. Bake 30-35 minutes at 350° or until light golden brown, and cool completely before cutting into bars.
Preheat oven to 350 and line cookie sheets with parchment paper. The parchment paper works better as the cookies seem to bake more evenly, but if necessary, you can use non-stick spray on the pans instead. If the dried cherries are large, cut them in half. In a medium bowl, whisk together the flour, salt, baking soda and baking powder; set aside. Using an electric mixer on high speed, cream the butter, granulated sugar and brown sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until well-mixed, about 15-30 seconds. Add in the flour mixture, and beat at low speed until combined. At low speed, mix in the oats. Add the dried cherries and white chocolate (and walnuts, if using) at low speed, until just combined and mixed through. Drop by tablespoonfuls onto the prepared cookie sheets about 2 1/2 inches apart. Bake for about 10-12 minutes, until very lightly browned. You don't want these too dark or overcooked so they come out a bit chewy. Leave on the sheet for a minute to give the cookies a chance to set, then remove to a rack to cool completely. You can make them smaller, or, as in the original recipe, drop by 2 oz. cookie scoops to make large cookies. Adjust the baking time accordingly. (About 8-10 minutes for smaller, 20 minutes for large.).
Combine water and chocolate. Cook until chocolate is melted. Add sugar and cook until thick. Cool. Fold whipping cream into chocolate mixture. To serve put 2 heaping tablespoons in a cup and add hot milk.
Grease one 5x9-inch loaf pan, or use 3 mini loaf pans. Some people even double the recipe and bake it in a bundt pan. Spray with cooking spray to coat pans. Cream margarine, sugar, eggs and vanilla. Add dry ingredients, then mashed bananas, nuts, and yogurt or sour cream. Add chocolate chips, if using. Mix well. Bake at 350°F for 1 hour. If using mini loaf pans, cook for about 45 minutes. Enjoy!
Beat egg whites til they are a stiff froth. Separately beat egg yolks until light in color. Gradually beat sugar, allspice, cinnamon and cloves into the yolk mixture. Fold yolk mixture into whites and pour 2 tablespoons of this mixture into each of four 8-ounce mugs. Add brandy and rum to each mug. Fill mugs with very hot water, milk, or coffee. Stir well and sprinkle the top with grated nutmeg.
Pour in all the milk. Place lid on Instant Pot and close the Pressure Valve. Push the Yogurt button and then the Adjust button, until it says "boil.". When Beep is heard, open lid and remove cooking pot. Allow it to cool to 100 - 115 degrees, stirring occasionally. When temperature is reached, remove a cup of the milk and add yogurt to the cup and whisk in well. Add that cup back into the cooking pot and whisk in thoroughly. Place cooking pot into the Instant Pot and replace lid. Press the Yogurt button and the display screen will say 8:00 (hit again or Adjust, if necessary). Adjust time to 6 hours. When the beep is heard, remove the cooking pot and strain the yogurt. Place in the fridge to chill.
combine chicken, egg, 1 tsp of salt, and cornstarch. Mix well with hand. Coat chicken evenly with flour. Discard leftover flour. Set aside. In a small bowl, blend sauce ingredients. Heat oil to 400° in wok. Deep-fry chicken a few pieces at a time until golden brown and crispy, about 2 minutes. Drain through strainer. Reheat 2 T. oil in wok. Add scallion. Stir-fry quickly. Pour in sauce. Heat to boiling point. Add chicken. Stir-fry 1 minute. Put on platter. Reheat 3 T. of oil in wok. Add 1/2 tsp salt. Add spinach and stir-fry briskly 1 minute. Discard liquid. Arrange spinach around chicken on platter.
Preheat oven to 375°F. Grease a 9x13-inch glass baking pan. Prepare rice (pilaf, broccoli cheese, long grain and wild or other flavour) according to package directions (butter need not be added) and spread into bottom of baking dish. Distribute 1 cup of grated cheese over the rice. Saute sliced mushrooms about 10 minutes or until just cooked and put in single layer over grated cheese in casserole. Arrange raw spinach leaves over layer of mushrooms. Saute diced onion in a bit of oil until it begins to soften and sprinkle evenly over spinach. Arrange fish over the onion layer and sprinkle with pepper. Top with remainder of cheese and bake for 40 minutes or until fish flakes easily with a fork.
In large skillet over medium-high heat, melt the butter. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes. Add in the crawfish and bay leaves. Reduce the heat to medium. Stirring occassionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes. Dissolve the flour in water. Add to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Add parsley and green onions and cook an additional 2 minutes. Remove the bay leaves and serve with rice.
Dissolve the yeast in the water and let it proof for 5 to 10 minutes. The yeast should have a little island of fizz/bubbles before you start. (if you're using instant yeast dissolve it in the water and skip the proof). In a separate bowl mix all of the dry ingredients and create a little well in the middle. Dump your yeast mixture and the olive oil into the well and stir with either your fingers or a wooden spoon. Once a lumpy kind of dough forms lightly oil your hands and start to knead the ball. Knead it for at least 5 minutes, until the dough is smooth but slightly tacky. Lightly coat the ball in olive oil and place in an airtight container, allow to rise at room temperature for 1 1/2 to 2 hours. You can use the dough at this point, but for a finer texture and a nice, mellow sort of tang do the following: Deflate the dough, bunch it back up into a ball, put it back into the container, and stow it in your refrigerator overnight. About 2 hours before you're going to make your pizza remove the dough from the refrigerator, deflate again, and split into 2 equal portions. Roll both portions into balls, sealing any cracks as tightly as possible. Place the new dough balls on opposite sides of a shallow dish and cover with plastic wrap. Let them sit at room temperature for the aforementioned 2 hours (they'll be much easier to shape). After this just heat your pizza stone (or failing that, the floor of your oven with both racks taken out) to 500 degrees F, roll out your dough balls, top them, and slide them into the oven using a cornmeal-dusted pizza peel (or failing that, anything smooth and thin enough to manuever, like a cutting board). Your pizzas will cook very quickly, so it's easier to just eyeball their progress than try to time them.
Heat 2 tbsp oil in wok to 275°F. Stir-fry ginger and scallion 1 minute. Turn up heat to 425F, and add the meat. Stir-fry 3 minutes. Add sherry and soy sauce. Cook 1 minute, and remove from wok. Heat 2 tbsp oil in wok to 275°F. Add bean sauce, hoisin sauce, and sugar. Stir-fry 2 minutes. Add chili paste, water chestnuts, preserved vegetables, mushrooms, and bamboo. Stir-fry 2 minutes. Add pork and chicken stock. Cook 5 minutes at 250°F. Put noodles into boiling water, and cook uncovered 3-5 minutes. Drain, and rinse with cold water, then with hot water. Mix with sesame seed oil. Arrange noodles on platter, and pour meat mixture over them. Serve in individual bowls, adding 1 tsp soy sauce& 1 tsp sesame seed oil to each bowl.
Preheat oven to 350 degrees. Melt butter in microwave (~30 seconds on low heat). Throughly mix all the ingredients in a bowl. Spray muffin tin with non stick cooking spray or use cup cake liners. Pour mix into muffin tins, make sure not to over fill (~3/4 full); this should make 12 muffins (2 muffin trays). Place one tray in the oven and cook for 12 minutes. Make sure not to overcook as the muffins will become very dry. Once cooked remove from the oven and cook the second muffin tray.
Blend together until smooth: the avocado,cream cheese, milk, and lemon juice. Pour into crust. Chill 1 hour before serving. Top with nuts and whipped cream.
In microwave, cook chocolate chips and 1/2 cup cream until smooth, stir often. Cool to room temperature; stir in sugar and vanilla. In sm mixing bowl, beat remaining cream until soft peaks form. Beat in chocolate on high speed; 1/3 at a time. Spoon into crust. Chill.
Rub the tenderloin with butter all over. Use salt and pepper as desired. Put it under the broiler and broil for about 25 minutes for rare for a 4-6 pound roast. While the tenderloin is cooking, prepare the peppercorn sauce. We really enjoy this. And you do NOT want to ruin a tenderloin roast by overcooking it.
Preheat to 350°F and line a 9" springform pan with parchment. Whisk together flour, cocoa, sugar, baking soda, salt, baking powder and ground almonds. In a separate bowl, whisk together the orange juice concentrate, oil, zest, vinegar, vanilla and almond extracts. Pour into the dry mixture and whisk until the batter is smooth. Pour the batter into the prepared pan. Rotate the pan to level the batter and tap it lightly on the counter. Bake for 43 to 45 minutes. Cool in the pan for 10 minutes, then invert onto a rack. Sprinkle cake with 1 tbsp ground almonds and cool completely. When cool, sprinkle serving plate with remaining almonds and invert cake onto it. Set aside while preparing glaze. Glaze / Topping: Combine orange zest, orange juice concentrate and chocolate in a small saucepan and melt gently over low heat. Stir in oil, flavoured stevia and salt. Pour into a bowl and let sit 15-20 minutes to thicken before use. Pour glaze over the cake and sprinkle generously with flaked almonds.
Toss the mozzarella and cherry tomatoes with the Italian dressing. Cover and refrigerate. If I'm making this for dinner, I usually get the cheese and tomatoes in the fridge to marinate a few hours before I plan to assemble the salad. In a skillet on low heat, heat the olive oil, garlic and crushed red pepper. Cook on low for 5-10 minutes allowing the garlic to soften (but not brown) and infuse the oil. Meanwhile, boil the pasta. Add the drained pasta to the skillet and toss to coat. Set the pasta mixture aside to cool. Once the pasta is cooled, add the cheese and tomatoes along with the dressing marinade. Season the salad with salt and pepper and top with 3 tablespoons fresh basil.
Preheat oven to 350°F. Preheat a large, heavy bottomed pan non-stick (preferably cast iron) over medium high heat. Saute onion for about 3 minutes with a pinch of salt. Add mushroom, garlic, black pepper, thyme and tarragon and saute for 7 to 10 minutes, until mushroom is cooked. While mushroom is cooking, place olives in food processor and pulse until they are finely chopped (not pureed.) Remove from food processor and set aside. (No need to clean it out for the next step.). When mushrooms have cooked, add mushroom mixture to the food processor. Add all other ingredients except for 1/2 a cup of the breadcrumbs. (Did you hear me? Reserve 1/2 cup of the breadcrumbs, this will give them better texture.) Pulse until mostly smooth, but there should still be a little texture. Transfer to a large mixing bowl. Add the remaining 1/2 cup breadcrumbs to the burger mixture, along with the chopped olives, and thoroughly combine. Divide burger mix into 6 equal pieces. Line a baking sheet with parchment paper and spray with cooking spray. Form mixture into patties, spray with a little more cooking spray and bake for 15 minutes. Flip burgers and bake for 12 to 15 more minutes, until nicely browned. They taste great served immediately but they're also excellent at room temperature so don't be afraid to stuff into a sandwich and take as a lunch.
Preheat oven to 350 degrees F. Prepare stuffing mix according to package directions. Transfer to a greased 13 by 9-inch baking pan or casserole dish. In a large skillet, brown chicken in oil. Sprinkle with salt and pepper; place over stuffing. Top with cheese. Drizzle with butter. Combine soup and water; spoon over stuffing. Cover and bake for 40 minutes. Uncover; bake 10-15 minutes longer or until chicken juices run clear.
Grease an 8" by 4" loaf tin and line the base and sides with greaseproof paper. Cream the butter and sugar together until pale and fluffy, then gradually add the eggs, beating well after each addition. Fold in the flour. Transfer half the mixture to another bowl and beat in the orange zest, juice and orange extract, if using. Break the chocolate into pieces, put into a small bowl and place over a pan of simmering water; stir until the chocolate melts. Stir into the remaining cake mixture with the cocoa powder. Put alternate spoonfuls of the two mixtures into the prepared tin, and use a knife to swirl through the mixture to make a marbled effect, then level the surface. Bake at 350°F for about 11/4- 11/2 hours, until well risen and firm to the touch. Turn out onto a wire rack to cool. Serve cut into slices.