HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and flour a bundt pan. Cream margarine, shortening, sugar and salt. Add eggs one at a time beating after each addition. Add milk and then flour. Fold in vanilla flavoring then fold in cherries and nuts. Pour batter into the pan. Start in the middle of a cold oven and bake for 2 to 2 1/2 hours at 300 degrees. Do not open door while baking for at least the first 1 1/2 hours. Cake is ready when the outside is a dark golden brown and a toothpick inserted comes out clean. Remove from pan immediately. When cooled, you may dust cake with powdered sugar before serving.
Mix the first 3 ingredients together. Toss the frozen pierogis with the sauce. Spray a baking sheet with nonstick cooking spray. Spread the pierogis on the pan and bake at 400F for 20 minutes, turning once after 10 minutes. Serve with blue cheese dressing.
Grate lemon rind from lemon, avoiding the pale bitter pith, into a large bowl; squeeze lemon juice into bowl. Stir in milk and next 3 ingredients until blended. Rinse fillets, and pat dry with paper towels. Add fillets to lemon mixture in bowl; cover and chill 1 hour. Place cornmeal on a large plate or in a large shallow dish. Turn fillets in lemon mixture until thoroughly coated; dredge in cornmeal, coating evenly. Cook fillets in hot oil in skillet over medium-high heat 4 minutes on each side or until browned. Remove from skillet. Garnish, if desired.
1 pouch Betty Crocker(R) chocolate chip cookie mix 1 pouch Betty Crocker(R) peanut butter cookie mix 1 1/2 cups quick-cooking oats 1 cup butter or margarine, softened 3 eggs 2 cups candy-coated milk chocolate candies Heat oven to 375°F In large bowl, stir all ingredients except candies until soft dough forms. Stir in candies. On ungreased cookie sheets, place about 1/4 cupfuls dough about 3 inches apart. Bake 12 to 13 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely. Store in covered container at room temperature. High Altitude (3500-6500 ft): Bake 15 to 16 minutes.
Puree the first eight ingredients in a blender. Slowly pour the olive oil into the blender and blend until the dressing starts to emulsify. Adjust seasoning with salt and pepper. Put the cabbage in a large bowl, pour the dressing over it and toss to combine. Allow the salad to sit at least 10 minutes prior to serving. Garnish salad with the green onion.
In a large mixing bowl, mix sugar and Karo syrup; microwave on high for 3-4 minutes, or until sugar is completely dissolved. Remove after sugar is dissolved. Do not boil. This is important. Bars will be hard as concrete if mixture continues to boil. Remove bowl from microwave; add crunchy peanut butter to the sugar mixture and stir until smooth. Stir in the Special K cereal and mix well. Pat the mixture firmly into a lightly buttered 13X9 inch pan. Using a lightly buttered or greased piece of waxed paper works great for patting down the mixture.(To make thicker bars -- use a 9x9 pan). In a medium bowl, combine the chocolate and butterscotch chips and microwave for about 3-4 minutes until melted; stirring once or twice during melting. Spread over top of cereal mixture. Refrigerate just long enough to set the chips. Remove, and cut into bars.
Preheat the broiler for 10 minutes. Line a rimmed baking sheet with foil. Add the mayonnaise, soup mix, and cheeses to a small mixing bowl; stir until well blended. Put the oysters on the baking sheet. Loosen them from their shells with a small knife. Sprinkle a dash or two of the Tabasco sauce over each oyster. Top the oyster with a tablespoon of the cheese mixture. Broil the oysters for about 4 minutes or until the cheese is golden brown. Serve immediately.
In a blender combine the following; yogurt, mayo, milk, ketchup, worcestershire sauce, salt and chipotle pepper. blend until smooth, about 1 minute. Pour into a small bowl and stir in the pickle relish and bell pepper.
Mix well all ingredients except flour and oil. Shape krab mixture into four large patties. Refrigerate for 1/2 hour or longer. Drege each pattie in flour, coating thoroughly. Fry patties in hot oil until nicely browned.
Combine all ingredients in a heavy saucepan. Cook over low heat until thick, stirring constantly. Pour over your favorite waldorf salad and chill for at least an hour.
Place regular size (10"x16") Reynolds Oven Cooking Bag (or heavy duty aluminum foil) in 10x6x2-inch baking dish. Trim fat off meat; cut into thin strips, set aside. Combine cornstarch, ginger, garlic powder, soy sauce and bouillon in bag; turn gently to mix. Add meat. Close bag with nylon tie. Marinate in refrigerator 3 to 4 hours or overnight; turn once. When ready to cook, preheat oven to 350 degrees F. Add green pepper. Make 6 half-inch slits in top of bag. Cook 25 to 30 minutes or until beef is done. To serve, spoon over noodles or rice. Makes 2 servings. Note: Cook time does not include marinate time.
Mix ingredients all together. Shape into patties. Fry on low heat in olive oil, till each side is browned. Serve with lettuce and tomato and grilled onions on a bun, with your favorite toppings. Enjoy!
Preheat oven to 350°F Grease a 13x9x2-inch cake pan. In a large bowl, combine the butter, flour, sugar, salt and baking powder. Mix with your hands to form crumbs (I used a small handheld pastry blender). Take out just enough for crumbs on top of cake, about 3/4 cup. Set aside. To the remaining crumbs add the eggs and milk; beat well. Place all filling ingredients into a medium bowl and beat with a whisk or mixer until smooth. Spread half the batter into the cake pan (batter is very thick and sticky). Pour the cream cheese mixture on top to within about 1/2-inch of the edges. Gently spread the remaining batter on top of the cream cheese (I dropped little dollops of it all across the top, as it was so thick it didn't spread well, especially on top of liquid cream cheese). Sprinkle the top with the reserved crumbs. Bake for 40-45 minutes or until cake tester inserted in center comes out clean. Remove from oven and set on a rack to cool. To serve, cut into squares. Leftover cake should be refrigerated after a day.
Pre-heat oven 350. Mix half of chopped fresh basil, melted butter and garlic together in baking casserole dish. Place chicken breasts on top of mixture and top with remaining fresh chopped basil. Bake covered for 45 minutes. Bake uncovered for 15 minutes. Prepare spaghetti noodles boil for 7-10 minutes to preferred taste. Over low heat warm alfredo sauce, stir often. Be careful not to scorch. Serve. Pepper to taste.
Soak skewers in water for a minimum 15 minutes (They can also be soaked overnight until ready to use.). In a food processor, combine pesto and sun-dried tomatoes into a thick paste. (If using sun-dried tomatoes not packed in oil, place tomatoes in a bowl with hot water and let sit for 15 minutes, or until tomatoes are soft, before blending). Cut turkey into 1 1/2 inch chunks. toss turkey cubes and veggies with pesto mixture to coat. Thread turkey onto skewers alternating with veggies, dividing all ingredients evenly among the 8 skewers. Grill 10-12 minutes, turning several times until the turkey is cooked through and veggies are tender-crisp.
In medium, microwaveable bowl, combine onions, cream cheese, tuna, curry powder, cumin and pepper sauce; mix well. Microwave, uncovered, on medium-high 1.5 - 2 minutes or until warmed through. Sprinkle with parsley. Serve with vegetable dippers, bread sticks or crackers. Hint: Prepare this dip up to a day ahead; cover and refrigerate. Heat at serving time.
Make Jell-O your choice of flavors. Mom made red; strawberry or cherry. Let chill until almost set. Make pudding with the vanilla pudding mix and milk. You can make whatever flavor trips your trigger; Mom always made vanilla. Start a layer of pudding in clear wide mouthed glass. Add a layer of Jell-O. Add layer of pudding, the Jell-O, then pudding. Do 4 glasses that way. Chill for a couple of hours until Jell-O is completely set. Serve. Can top with whipped cream if you want to be really fancy.
Salad: Place spinach in a large bowl. Add strawberries, sunflower seeds, and onions. Pour dressing over salad;toss to combine. Serve, garnished with enoki mushrooms, if desired. Dressing: In a small bowl,whisk all ingredients together.
Combine all ingredients in a big skillet; cook over medium-high heat, stirring constantly, 5 minutes or until heated through.
Tear apart chicken into strips. Cook peas: place in pot, cover with water, bring to boil, and boil for 3 minutes. Drain. Combine dressing ingredients. Stir everything together. Refrigerate at least 2 hours before serving to allow salad to chill and for chicken to absorb dressing flavor.
In a large bowl, mix thoroughly HALF A CUP of soup, beef, bread crumbs, onion, Worcestershire sauce, pepper and egg. In a 3-quart oblong baking dish, firmly shape meat into 8x4-inch loaf. Arrange potatoes and carrots around meat loaf. Bake at 375°F for 45 minutes. Spoon off fat. Meanwhile, in a small bowl combine remaining soup and water. Pour soup mixture over vegetables and meat loaf. Bake 30-45 minutes longer or until vegetables are fork-tender and meat loaf is no longer pink. (160-170°F internal temp.). To serve, arrange meat loaf with vegetables on platter. Spoon some sauce over meat loaf; pass remaining sauce. Garnish with fresh rosemary and mushrooms, if desired.
Clean your squids, keeping the tentacles. Drain squid well. Start the filling: sweat 1 finely chopped onion in olive oil for 5 minutes, set aside to cool. Put on the sauce: finely mince the other onion, the garlic and the peppers (I blitz the lot in the mixer). Heat a good slurp of olive oil in a casserole, add onion/pepper mixture and sweat for 5 minutes. Add tomatoes, chopped, bouquet garni, pepper, salt, teaspoon of sugar and 2/3 of the white wine. Bring to the boil, and simmer for 20 minutes. Prepare stuffing: chop tentacles finely, and mix with sausagemeat, crumbled dried chilli, chopped parsley, cooked onion, pepper, salt, and remaining white wine. Stuff squids with this mixture and put into ovenproof dish in one layer. Remove bouquet garni from sauce, pour hot tomato sauce over squids, and bake, uncovered, in the middle of the oven at 180C for 1 hour. Serve hot or cold, with a green salad and some rustic bread.
Combine first 4 ingredients, tossing gently. Spread in a greased 11x7" baking dish. Combine flour and next 4 ingredients in a bowl, stir well. Combine egg, half & half, and butter. Add to flour mixture, stir just until blended. Pour over apple mixture, sprinkle with 1/2 cup walnuts. Bake at 350 for 45-60 minutes, or until lightly browned. Scoop warm cobbler into a bowl, and serve with ice cream.
Preheat oven to 375°F. Remove approximately 1 1/2 cups of dry stuffing mix from bag and set aside. Prepare remainder according to package directions. Combine the prepared stuffing, chicken, soups, and sour cream in a casserole dish. Mix well. Sprinkle remaining dry stuffing mix over top of chicken mixture. Cover dish with foil. Bake covered at 375°F for 30 minutes. Remove foil and bake for 15 minutes more.
Cook time is chill time. In a large bowl stir together the green cabbage, red cabbage, jicama, yellow pepper, green pepper, and raisins. Stir together the sour cream, mayonnaise, jalapeno pepper, sugar, cumin, salt, and pepper. Pour dressing over cabbage mixture; toss to coat. Cover and chill for 1 to 24 hours. Gently stir chopped avocado into coleslaw just before serving.
In a Large dutch oven, brown the beef, onion, peppers and celery in batches until meat is browned. Remove with a slotted spoon to a large roaster. Add the next eight ingredients. Cover and simmer 3-4 hours. Serve on buns.
In a plastic bag or shallow bowl, combine first 4 ingredients. Dip zucchini in egg, then coat with crumb mixture. In a medium skillet, fry in hot oil until golden brown and crisp, turning occasionally. Drain on paper towels and serve immediately.
Preheat oven to 350°F. Mix ingredients and add to the pie shell. Lower heat to 325°F. Bake 45-55 minutes or until custard is set Let set for 5-10 minutes before serving.
For the sauce place all of the vegetables in a sauce pan and add the chopped tomatoes and the tomato puree. Add the dried herbs and sugar and season with salt and pepper to taste. Bring to the boil, cover and simmer for 20-25 minutes. For the chops, preheat your grill to a medium temperature. Trim all excess fat from the chops. Rub in dried herbs on both sides and season both sides with salt and pepper to taste. Grill the chops for 5 minutes on one side, turn over and grill for another 5-8 minutes. (Times might need adjusting slightly depending on the size of your chops).
In a medium saucepan over medium low heat, melt butter. Add sugar, vanilla, egg, and dates. Stir constantly 3 to 4 minutes or until egg is cooked and mixture is slightly thickened. Remove pan from the heat. Stir in puffed rice cereal and walnuts. Mix until well blended. Set aside to cool. When cool, roll into 1-inch balls. If dough is sticky, dip fingers in water and then roll. Place cookies on a parchment-lined cookie sheet. Refrigerate until serving. Store cookies in an airtight container in the refrigerator.
Preheat oven to 350. Grease a large cookie sheet. In a large bowl, beat the butter, sugar, eggs and vanilla together. Stir in the flour, baking powder and cinnamon. Add the raisins and walnuts, and stir to blend. Divide the dough in half. Shape each half into a long loaf, about 1 1/2 inches thick. Place the logs onto the prepared cookie sheet. Flatten slightly. Bake for 18 to 20 minutes, or until firm. With a sharp knife, cut the loaves diagonally into 1/2 inch thick slices. Place the slices cut sided down back onto the cookie sheet. Bake for about 6 minutes, turn the cookies and bake for another 6 minutes or so until lightly browned. Cool on a rack.
In a large skillet, saute onions and bell pepper in vegetable oil for 1-2 minutes; add ground beef and cook until browned; drain fat. Stir in tomatoes, tomato sauce, ketchup, chili powder, salt, and pepper; simmer, uncovered for 30 minutes, stirring occasionally. Add beans and continue simmering for 15 minutes longer.
Cream together butter and sugar. Add vanilla. Beat in eggs, one at a time. Combine dry ingredients and add to creamed mixture alternately with milk. Stir in nuts & apricots. Spoon into paper lined or greased muffin pans. Bake at 375 for 25 minutes. I have used this recipe for mini-muffins, regular muffins and jumbo muffins.
Slowly add the contents of the small bowl, alternating with 1/2 cup boiling water. Beat until creamy. Grease and wax paper an 8 x 8 x 2-inch pan. Bake at 350 (325 for glass pan) for 30-40 minutes. Remove from pan while still warm.
In a bowl, combine all ingredients. Cover, refrigerate 2 hours to blend flavors. Serve with fresh fruit.
Set oven to 350 degrees. Butter a 13 x 9-inch baking dish. In a bowl beat the eggs until light and lemon coloured. Add in the rest of the ingredients except the chilies; blend until well combined. Stir in the chilies. Transfer the mixture into prepared baking disg. Sprinkle the top with grated Parmesan cheese. Bake for about 35-45 minutes or until the top is browned and the center appears to be firm.
Melt butter over med. heat and saute garlic for 1 minute. Add cream cheese and stir until melted. Add milk slowly while whisking until smooth. Add parmesan cheese, whisk until melted. Add nutmeg and ground pepper. Stir. Pour over approximately 1/2 lb pasta, cooked.
Sift together the dry ingredients. Beat egg slightly and mix with the water. Add the dry ingredients. Stir only until mixed; mixture will be slightly lumpy. Dip shrimp, chunky-cut chicken and vegetables, etc. into the batter and deep fry until golden brown. Drain on paper towels.
*Noteon Masa: You can buy prepared masa dough at most Mexican and specialty food markets. Or you can readily purchase Masa Harina (made by Quaker Oats) which is dried corn that has been ground and treated. It is the basic ingredient used in making tamale dough (also called masa). Soak corn husks in hot water for 30 minutes until pliable. Drain. Place vegetable shortening and butter in a mixing bowl and beat on medium speed until mixture becomes fluffy and creamy. Add masa and mix on low speed for about 2 minutes. Add water and mix well on medium speed. Grind the corn coarsely in a food processor. In a large mixing bowl combine the corn meal, sugar, whipping cream, baking powder and salt. Add the masa mixture and the ground corn and mix well. To steam the corn cake, line the steamer basket with the softened corn husks. Fill with corn cake batter. Cover with more corn husks and a tea towel to absorb moisture. Steam on the stove for about 2 1/2 hours. Batter should not stick to husks when corn cake is done. If it does, it needs to steam longer. **Noteon steamers: You can also improvise a steamer by placing a rack on cans in a large stockpot or Dutch oven with a tight-fitting lid.
Preheat oven to 375 degrees F. Grease a 9" x 13" baking pan. Combine oil, sugar, and eggs; beat until smooth. Sift together flour, cinnamon, and baking soda; add to oil mixture and stir until combined. Fold in cantaloupe, apple, and raisins. Spread mixture in prepared pan. Bake 20 minutes. Lower oven temperature to 325 degrees F; bake 10 minutes longer, until a tester inserted in the center comes out clean.
Combine green onion or white onion, bread crumbs, serrano peppers, chipotle peppers, and salt in a large mixing bowl. Add beef; mix well. Shape meat mixture into four 3/4-inch-thick patties. For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, uncovered, for 14 to 18 minutes or until an instant-read thermometer inserted into the side of a patty registers 160°F, turning once. For a gas grill, preheat grill. Reduce heat to medium. Place patties on the grill rack; cover and grill as above. Grill or toast buns or bread. Serve burgers on grilled or toasted buns or bread topped, if desired, with flavored catsup, tomato slices, red onion slices, and serrano peppers.
Preheat oven to 400°F. Cream butter and sugar. Combine eggs and milk. Combine dry ingredients; add to creamed mixture alternately with egg mixture. Pour into greased 13x9-inch baking pan. Bake for 22-27 minutes or until a toothpick inserted near the center comes out clean.
Dump cranberry sauce and soup mix into a crockpot. Mix together. Add frozen turkey. If the bird has a string net, leave it on. Cook 2 hours on high, reduce heat to low and cook for 4 to 5 hours more. I cooked mine for 8 hours on low and it was not too dry at all. Remove string and serve with sauce.
Cook pasta and drain. In a large bowl, combine pasta and all other ingredients. Mix thoroughly and enjoy. For variety, mix in one cup of steamed vegetables, such as broccoli or peas. Vegan Mayo is optional, but recommended for creamier meal.
In a large pot melt the butter, fry the onions with the garlic for 2 minute Add the spices and fry 2 minutes. Add the apple juice and coconut milk to the spiced onions and stir. Add the tomatoes, water and Worcester sauce, bring to the boil. Add the chicken and cook for 5 minutes. Add the rest of the ingredients, reduce the heat and simmer till the potatoes are done. Serve with crusty buttered bred.
Preheat the oven to 350F, lightly oil a shallow roasting pan. In your blender (food Processor), with the metal blade blend the olives, garlic, spices and oil. Blend until almost pureed. Smear all over the lamb leg, place roast in the pan and roast for apprx 1 hour (apprx 20 minutes per lb.) or until the internal temp reaches 155F. Let it rest for 10 minutes before carving.
Heat Gill up to High. Remove the membrane off the inside of the rib. take a filet knife and work between the bone and the membrane until you can get you finger under the membrane. You should be able to easily pull it off once you get hold of it. this is an important step. brush the ribs with butter or bacon grease and liberaly salt, put on hot grill. sear both sides of the ribs. your looking to brown the outsides, not cook them. In a half size aluminum roasting pan place water and liquid smoke. Cut ribs in half and put lots of white pepper. lots. resalt and pack in pan with stand them up and remember that they are going to be covered, no bones sticking out. cover extra tightly with foil, I double cover mine. If there if a hole, the ribs will dry out :(. t 250 degrees bake, cook ribs for 6 hours . remove ribs and drain .refridgerate for 2 hours to overnight. pour Cattlemans into a bowl big enough to dip ribs submerse ribs. completely submeres the ribs. Over high heat on the grill, place the ribs, bone side down, on the grill, cook till sauce is starting to brown. do not burn.
Chop mushrooms, onions and garlic and cook til soft, then set aside to cool. Drain out the oil used to cook, and set aside to cool. In a bowl add frozen thawed spinach, package of lean ground turkey, eggs, parmesean cheese, cooled cooked mushroon/onion mixture, italian bread crumbs, salt and pepper to taste, and also throw in Oregano to taste. Mix them all up like meatloaf. Throw into VERY well PAM sprayed muffin pan and bake at 350 for half hour.
In stock pot, fry bacon until crisp; remove and drain on paper towels. Add onion to bacon fat in stock pot; saute until softened. Add potatoes, salt, pepper, and water; bring to steaming point. Lower heat and cook until potato is tender (about 15 minutes). Add creamed corn and frozen corn. Pour in milk and evaporated milk. Add butter and reheat slowly. Check seasoning; add more salt and pepper if needed. Stir in crumbled reserved bacon. Serve with oyster crackers.
Preheat oven to 350 degrees F (175 degrees C). Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside. In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish. In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture. (*or omit the butter and croutons and add crushed Goldfish/crushed cheez-it crackers*) Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.
Sprinkle the lamb with the seasoning. Heat the oil in a fry pan and cook the lamb until it is browned on both sides and cooked through. Remove from the pan and cover and keep warm. Add the garlic and wine to the frying pan and bring to the boil. Add the stock and the juice, and bring to the boil again. Boil uncovered until the liquid is reduced by half. Stir in the chives and season to taste with freshly ground black pepper.
Spray crock well with cooking spray. In a mixing bowl, whip egg and milk together. Stir in spices. Add cheese and noodles, and stir well to combine. Pour the mixture into the crock pot. It will be very liquidy. Cover and cook on low for 2-5 hours, or on high for 1-3. The cooking time will vary depending on what size crockpot you are using, and how quickly it heats and cooks. I was quite surprised at how quickly our pasta got fork-tender.