HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350° F. Grease 10-inch Bundt pan. Microwave 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. (The morsels may retain some of their original shape.). If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool to room temperature. Combine flour, baking powder and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture alternately with milk. Spoon into prepared Bundt pan. Bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan for 30 minutes. Invert cake onto wire rack to cool completely. MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over cake.
Depending on the size of your roast) I cook my roast slow to make it more tender. Once the roast is cooked throughout let sit to cool down. Start slicing your potatos into 1/4 inch slices ( I use my food processor). Heat a large pan with your Tbsp of oil starting with a higher temperature. Add your potatos to pan and let them get a little crisp to them. Add your onion (diced small). Pinch of salt and pepper. Turn the heat down Start pulling your roast apart into to shredded pieces. Add roast to your potatos. Usually takes about 20 minutes to cook from here. ENJOY!
Cook red bell peppers until soft in olive oil. Remove and set aside. Preheat the oven at 365 degrees. Then, cook ground beef in a skillet or frying pan for 5 minutes. After doing so, add garlic and 2* tablespoons of basil. Continue cooking ground beef until finished. Remove and set aside. In a bowl, add 4 cups of mozarella, 2 eggs, 2* tablespoons of basil, ricotta cheese and stir and mix well. In another bowl, add spaghetti sauce, green onions, ground beef, and red bell peppers and stir and mix well. In a lasagna pan, add spaghetti sauce mixture to bottom. Add just enough to cover the bottom of the pan. Then, add three lasgna "no-boil" shells on top. Then, add a layer of cheese mixture to the shells by smoothing it out evenly on top of the shells. Then, add another layer of spaghetti sauce mixture covering the cheese and chells. Then, add another layer of lasagna shells on top. Then, add another layer of cheese mixture by smoothing on top of the shells. Then, add spaghetti sauce mixture covering the cheese mixture and shells. Top off the spaghetti mixture with cheddar cheese. Cover and bake for 50 minutes. While lasagna is baking, chop the bacons into small bite-sized pieces and fry until crispy. Then, fry the hash browns until crispy. Remove lasagna when its ready and top with the hashbrowns and bacon.
Place one portion of pie crust in pie pan. Place blackberries and blueberries in large bowl. Add sugar, cinnamon and flour and mix. Pour into pie crust and dot with butter. Add remaining pie crust to top (I sometimes lattice this.). Cook at 350 degrees 45 minutes until brown and bubbling. Top with vanilla ice cream.
Wash chicken and cut each breast into 8 pieces (cubes or chunks). Mix olive oil with lemon, fresh diced basil, garlic, red pepper flakes, black pepper and salt. Reserve 1/4 cup of oil mixture. Marinate chicken in remaining oil mixture in the refrigerator overnight. --NEXT DAY-- Bring water to a boil for pasta. Drain the chicken and roll the chunks in a mixture of breadcrumbs, dried basil, oregano and Parmesan cheese. Skewer and put chicken on the grill, turning until done; or fry the chicken in olive oil until browned on all sides. Toss the cooked fettuccine noodles or penne with the reserved oil mixture and serve.
Put sherbet in the blender. Cover to top with club soda. Blend until smooth.
Preheat oven to 350°. Mix butter and sugars until well blended. Add eggs and vanilla; mix well. Add baking powder and baking soda directly into the butter mixture and mix VERY WELL!. Stir in the flour- mixture will be thick, use your hands to mix if needed. Mix in chips and nuts, if desired. You can roll balls of dough into small balls for a prettier cookie, but in my opinion- the texture is better if you just drop on cookie sheet in globs. Bake at 350° for 10-12 minutes or until golden.
Preheat oven to 350*. Combine flour, oats, brown sugar and pecans. Add melted butter and mix well. Press into the bottom of baking pan. Bake 15 minutes. While crust is baking combine eggs, pumpkin, milk, spices and salt and whisk until smooth. Pour over crust and bake 30-35 minutes until filling is set and knife inserted in center comes out clean. Let cool at room temperature. Cut into squares and garnish with whipped topping and pecan halves, if desired. Refrigerate any leftovers.
Pre - heat oven to 450 degrees. Place filet in a shallow dish. Sprinkle all sides with 1 tbs oregano, 1 tbs garlic salt and salt and pepper to taste. Cover with 1 cup milk and set in the refrigerator to marinate for 10 minutes each side. Clean and peel potatoes. Cut potatoes into bite-sized pieces and place uncovered in pot over medium high heat. Boil until tender (approx 20 minutes). While potatoes come to a boil, clean and chop shrimp. In a small skillet, drizzle with olive oil and turn to medium heat. Let skillet warm and add shrimp. Cook over medium low heat until shrimp turns pink. When potatoes are ready, drain and return to pot. Over low heat, add the remaining butter and begin to mash. Remove fish from milk marinade and drip dry. Place fish on oiled baking dish and set aside. Do not pat dry. To potatoes add remaining milk, oregano, garlic salt and stir. Add shrimp, 1/2 cup parmigiano and parsley. Stir mixture together well. Begin to cover each filet with potato /shrimp mixture. Sprinkle with more parmigiano cheese and place into oven to bake for 20 minutes. Once baking is complete, set oven to broil and brown in oven for approximately 5-10 minutes *times may vary depending on your oven. Remove from oven and let cool before serving. Add with your favorite veggie dish, glass of wine, serve and enjoy!
Saute Onion in 3/4 stick of butter until translucent. add all ingredients except topping and mix well. Pour mixed ingredients into a large greased casserole. Mix topping ingredients together and sprinkle over casserole. Bake at 350 degrees for 45 minutes to 1 hour.
Combine meat, chicken, and water in a very large kettle. Season with salt and bay leaf. Simmer until the meat is tender and falls from the bones. Lift it out, cool, and cut all meat from bones. Cut meat into bite size pieces. Skim off the fat or chill the stock and remove all hardened fat. Return meat and chicken pieces to the stock. Peel potatoes and onions, scrape the carrots, and dice the vegetables. Add to stew along with sliced celery, green pepper slivers, tomato puree, tomatoes, hot peppers, corn, okra, lima beans, and cabbage. Simmer slowly until stew is thick and vegetables are done, 2 to 3 hours. Burgoo should be thick but still soupy. Season with Worcestershire, A.1. Sauce, cayenne, and additional salt, if needed. Just before serving, sprinkle stew with parsley. Serve in soup plates or bowls. Makes about 25 servings. Soups and Stews The World Over.
put kettle on to boil. preheat oven to 220 degrees F. dissolve 1 package of gelatine into a one cup container with 1/4 cup cold water. in a big pyrex bowl mix the skimmed milk powder, cold water, cold milk, and boiling water. fill the one cup gelatine container with boiling water and add to the rest. add the three heaping tablespoons of yogurt, and whisk well. put lid on glass bowl and puit in oven and turn oven off. leave in overnight (or six yours). chill before serving. remember to leave some for next batch!
Slice bacon into 1/2 inch pieces and fry until just crispy. Drain on paper towels. Remove bacon from pan, and all but 2 Tbsp of the bacon fat. Gently saute the onion until just soft, making sure not to brown. Add the brown sugar, blend in and then add the vinegar. Reduce for a minute or two. Add the olive oil, as much as to your taste and the salt and pepper to taste. Cool, but do not refrigerate. Dress your salad just before serving. Serve this warm or at room temperature over a salad of hearty greens like romaine. I usually add some very finely sliced red onion rings, mushrooms and homemade croutons, but let your imagination work here. I've thought of trying it in the summer with just onions and fresh sliced strawberries.
Garlic Oil: Gently heat garlic and oil in a small saucepan for 5 minutes, until bubbles form on top; turn heat off and add bay leaves and peppercorns. Steep and cool; can be kept, refrigerated, for 2 weeks. Cornish Hen: Cut the hen along its backbone with kitchen shears; butterfly with hands; sprinkle with salt and pepper. In a nonstick skillet large enough to hold the flattened hen, heat the oil over medium heat; add the hen, skin side down and weight down evenly with an aluminum foil-wrapped brick. Cook, turning every 2-3 minutes until golden brown and cooked through; remove hen to serving plate (s). Pour the wine into the skillet, add the thyme and reduce over high heat, scraping up browned bits, until thickened; pour over hen and serve immediately, drizzling with Garlic Oil if desired.
take cores out of mushrooms. in bowl soften cream cheese,add chopped green onions. stuff mushrooms with cream cheese,sprinkle bacon bits on top. grill or bake in 350 degree oven till mushrooms soft.
whisk together butter, lime zest, lime juice,honey, 1tsp salt in a small bowl. place in fridge until firm, approx 15 minutes or for up to 1 day. heat oil in large saute pan over high heat until it begins to shimmer. add onion, jalapeno, and bell pepper, cook until soft, 4-5 minutes. add garlic and cook for 30 seconds. stir in corn and cook until just heated thru, 2-3minutes. add butter and stir until it just begins to melt and coats the mixture/. remove from heat, season with salt and pepper and add cilantro.
Preheat oven to 350 degrees. Grease a square 8x8 pan. Sift flour with sugar, salt, and cocoa. Add Butter, eggs, and vanilla. Use spoon and beat 100 strokes per minute for 3 minutes by hand or 2 minutes on medium speed with mixer. Stir in nuts until evenly mixed through. Pour into pan and spread out evenly. Bake 20 to 22 minutes. Cool and then cut.
Sponge: In bowl of stand mixer fitted with the paddle attachment, combine the flour, sugar, flax, sunflower seeds and oats and yeast, mixing well. Add the oil, molasses and water, mixing well. With machine on low, beat mixture until well mixed. Cover and set aside for 30 to 60 minutes. Dough: In a bowl, combine raisins and walnuts. Add lukewarm water to cover and let soak for 10 minutes while you finish making the dough. Add the remaining flour, gluten, salt, 2/3 cup water and cinnamon to your sponge. With the machine on low, slowly mix until the dry ingredients are incorporated. Then mix on a medium-high speed until the dough is silky looking and separates from dough hook, about 10 minutes or so. You should be able to stretch the dough out thinly at this point and get a window pane. It should be a really nice, dark, stretchy dough. Now you can add the soaked raisins and walnuts, beating again (on low to medium speed) for several minutes, until dough forms the window pane again. Place the dough on a lightly floured surface and divide the dough into 3 equal portions and shape into balls. Let dough sit while you prepare the filling. Filling: In bowl of a stand mixer fitted with the whisk attachment, whisk together the ground flax and water. Add the remaining ingredients and beat until smooth and flowing. Shaping: Roll each ball out with a rolling pin to about 1/4-inch thick. Place a large scoop of filling in the center and spread over dough to edges. Repeat with remaining dough and filling. Roll dough up into a cylinder and place on a parchment-lined baking sheet. Repeat with remaining dough. You don't have to seal the edges. Topping: In a shallow dish, combine the sunflower seeds, sesame seeds, oats, pumpkin seeds and ground flax, stirring well. Lightly brush or spray each Sin Dawg with water and gently roll in seed mix. Cover dough with a cloth and let rise briefly for 30 min or so. Preheat oven to 350°F. Bake loaves in preheated oven for about 35 to 40 minutes until it's nicely brown and firm to the touch (be careful as the oozing filling is very hot at this point). You don't want to bake it for less than 35 minutes, or it will have a doughy middle. Let Sin Dawgs partially cool on baking sheet for 15 to 20 minutes, before removing to a rack to completely cool.
To make the pastry, combine the flour and salt in a large bowl. Cut in the margarine or butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Alternately, pulse the mixture in a food processor. Stir in just enough ice water so that the mixture forms a ball and holds together. Flatten the dough into a desk, wrap in plastic wrap, and refrigerate for a least 1-hour. Meanwhile, prepare the filling. Bring a large saucepan full of water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and let cool. Cut the potatoes into 1/2-inch slices. (25 min.). In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring, for 5 minutes. Add the bell peppers, tomatoes, jalapeno, garlic, thyme, salt, and pepper. Cook over medium heat until the mixture is soft and thick, about 20 minutes. Stir in the parsley. Preheat the oven to 375 degrees F. Divide the dough in half and roll out each piece into a 9-inch circle. Fit one round of dough into a 9-inch deep-dish pie pan or cake pan. Spread on one-third of the vegetable sauce. Top the sauce with one-third of the potato slices. Repeat layering until all the sauce and potatoes are used. Cover the pie with the second pastry circle, crimp the edges to seal, and brush the top with the egg white if desired. Bake the pie for 35 minutes, or until golden brown. Serve hot, at room temperature, or chilled.
Drain the sauerkraut and place in a large bowl. Fill the bowl with water and rinse pickling juices from the sauerkraut, then drain using a large strainer (or colander with small holes). Put the sauerkraut back into the bowl, refill it with cool water, and set it aside. Make the pudding according the package directions. When it has begun to set, add the lemon rind. (Rind from lime could be a good addition, as well!) Coarsely chop the pistachios and pecans- a food processor works well for this. Pour the sauerkraut into the strainer again and drain it well, pressing down on it with the back of a spoon or spatula. In a large bowl mix the rinsed/drained sauerkraut with the pudding, nuts, currants, and Splenda, and stir well. Pour into a serving container and chill in refrigerator for at least an hour before serving. Enjoy!
Preheat oven to 375. Spray 13 x 9 pan. Combine vegetables and 2/3 cup of the fried onions in the pan top with chicken breasts. In a small bowl, combine wine, stock, garlic salt, and pepper; pour over chicken and vegetables. Sprinkle with paprika. Cover and bake for 35 minutes or until chicken is done and vegetables are tender. Baste chicken with sauce and top with rest of fried onions. Bake uncovered another 5 minutes or until fried onions are golden brown.
Take a paring knife and stick little holes all over squash. Put the squash in a baking dish and bake about an 1 hour at 350 degrees F. or until soft. Cut the squash in half. Scoop out seeds and throw them away. Take a fork and "scrape" the inside of the squash into strings, letting them fall into a serving bowl. Toss with Parmesan cheese and butter. Salt and pepper to taste.
In medium saucepan, bring water to boil and gradually add noodles. Cover; simmer 5 minutes, stirring occasionally. Add vegetables; cook 5 more minutes. Stir in soup, tuna, milk, pepper and salt to taste. Heat through; remove from stove and let stand several minutes before serving.
Heat oil in skillet over medium heat. Add the shallot and cook until begins to soften. Add the tomatoes and cook, stirring until soft. Add olives and capers and cook for 30 seconds more. Stir in oregano and vinegar and remove from heat. Spoon over fish (or chicken or pork).
Cook hamburger, onion, garlic over medium heat until done. Add liquid hot pepper sauce and salt, to taste. Spread beans in 13 x 9 pan. Put meat on top of beans. Top with chilis. Sprinkle on cheese. Put on taco sauce to cover cheese. Bake in 350°F for 30 minute. Remove and top with sour cream. Top with other garnishes of choice. Serve with tortilla chips.
Mix well flour, cornmeal, baking powder, salt, cocoa and brown sugar. Mix beer, milk, melted butter, and molasses then add to flour mixture. Mix thoroughly, well enough that the dough holds together. Dump into oiled 9" x 5" loaf pan. Cover, let rest in pan for 30 minutes. Bake in preheated 350 degree F (190 degrees C) oven 50-60 minutes.
Preheat oven to 325. Combine all ingredients except grated chocolate in a medium bowl. Whisk until foamy and instant coffee has dissolved. Pour into 6 individual custard cups. Place cups in 13x9 baking dish and fill with hot water halfway up sides of cups. Bake 55-60 minutes or until knife comes out clean. Garnish with grated chocolate, if desired. Serve warm or at room temperature.
Heat water, but do not boil. Add lemon juice, olive oil, molasses and a dash of cayenne. Drink this mixture first thing in the morning for 10 days continuously.
Preheat oven to 350°. Cream margarine and sugar until light. Add eggs, one at a time, beating thoroughly after each. Add sifted dry ingredients alternately with milk, beating until smooth. Add vanilla, raisins and nuts. Pour 3/4 of batter into a 10-inch tube pan lined on bottom with waxed paper. Mix remaining batter with cocoa and cinnamon and spoon onto batter in pan. Run a knife through batter to marbleize. Bake at 350° about 1 hour and 15 minutes. Let stand in pan 5 minutes, then turn out on rack; peel off paper. Cool and sprinkle with powdered sugar.
Combine first 4 ingredients in a punch bowl. Add lemon and apple slices. Serve immediately over ice.
Prepare corn muffin mix as directed on box. Spread batter into lightly greased 12 inch pizza pan. Bake at 400 degrees Fahrenheit for 8 to 10 minutes until slightly brown. In a skillet brown ground meat; drain and add seasoning. Put salsa then meat on baked cornbread. Top with cheese. Put back into oven until topping is bubbly and cheese is melted. Top with sour cream if you please.
Preheat grill to medium-low. Arrange sweet potatoes and zucchini in a Reynold's Hot Bag (or in the middle of 2 layers of heavy duty aluminum foil), alternating potatoes and zucchini. Place onions on top. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, lemon juice, and garlic; drizzle over the vegetables. Sprinkle vegetables with sage, salt, and pepper. Seal the Hot Bag (or wrap aluminum foil tightly) and place onto preheated grill. Cook with hood closed for 30-40 minutes or until the vegetables are tender when poked with a fork. The Hot Bag can also be placed on a cookie sheet and baked in a preheated 375 degree oven for 30-40 minutes.
Melt butter in a large frying pan and brown both sides of the pork chops. Add the Garlic, Thyme and onions and cook until softened. Sprinkle the sugar and mixws spice over the chops and pour the juice over. Bring to boil and simmer for 8-10 minutes. Mix the cornflour with one tablespoon of cold water to make a paste. Stir the paste into the juice and simmer until it thickens. Season to taste. Arrange the clementines over the chops and simmer for 2-3 minutes. Serve!
Preheat oven to 400 degrees. Generously grease muffin tins. In a bowl, mix the beaten eggs, sour cream, melted butter, creamed corn, and sugar. In a seperate bowl, mix the flour, cornmeal, baking powder, soda, and salt. Stir the dry ingredients into the egg and cream mixture, mixing until just combined. Stir in the cheese and chilies. Pour the batter into the prepared tins. Bake until the muffins spring back when touched and golden about 15 minutes.
Put 1 tablespoon pepper on wax paper in shape of steak. Put steak on pepper and sprinkle second tablespoon of pepper on steak. Melt butter in heavy large skillet and saute onions. Remove onions when done and move to serving platter. Saute peppered steak in remaining butter, in skillet, over medium heat for 3 minutes. Turn steak over and cook for 2 more minutes. Serve.
In a large skillet melt butter over medium heat. Add mushroom, onion and garlic. cook for 6 to 7 minutes or until mushrooms are tender. Reduce heat to low and add chicken and cream cheese, stirring until cream cheese is melted and smooth. Remove from heat and stir in cheese and pepper. Let mixture cool for 20 minutes. Preheat oven to 375 degrees. Line baking sheets with parchment paper. On a clean flat surface unroll one can of dough. Cut the dough lengthwise into 3 equal parts making 15 squares. Spoon about 1 tablespoon filling onto center of each square. Pull up the corners of dough over filling, pressing dough together gently to seal. Repeat procedure with remaining dough and filling. Place on prepared baking sheets. Bake for 10 -12 minutes or until golden brown. Serve immediately. NOTE: be sure to use unperforated crescent roll dough. Cooking time includes cooling time for the mixture.
Preheat oven to 350 degrees. Lighly great a 9x13 in pan. Crust: Cream together sugar and butter, then gradually beat in flour and salt until crumbly. Pour into prepared pan and press into an even layer. Bake for 17 minutes until edges are set. Filing: Combine lemon juice, lemon zest, strawberry puree, sugar, and eggs and beat until smooth. Add in flour, baking powder and salt. Pour filling over hot crust. Return to the oven and bake for 23-26 minutes until the filling is set. A light brownish colored crust may form on top of the filling. Sprinkle with powdered sugar. Cool completely before slicing. Cut with a damp knife for clean slices. Store in the refrigerator.
Mix all of the above ingredients together. Chill for several hours and serve with chips or fried onion rings, fried zucchini, fried mushrooms, etc.
Slowly poor pudding mixture into water while whisking (do not sub milk). Stir into yogurt. This keeps about 3 days due to the separation of yogurt.
Preheat oven to 325 degrees. In bowl combine sweetened milk, lemon juice, lemon rind or extract and egg yolks stir till it thickens. Pour in chilled pie crust. In bowl beat egg whites with tartar on high speed till soft peaks form. Gradually beat in sugar on med. speed 1 tbs. at a time. Beat 4 minutes or till stiff glossy peaks form. Spread over pie carefully sealing to edge. Bake 12-15 minutes till browned. Cool.
Wash well and strip leaves from stems. Shred finely with a sharp knife. Combine with other ingredients and serve immediately. The flavour is slightly sour, slightly bitter.
Heat oven to 350 degrees. Place 4 boneless chicken breasts in baking dish. Brush with olive oil. Sprinkle with seasoned salt and thyme. Bake for 30 minutes until juice of chicken is clear when thickest part is cut.