HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees and spray bundt pan with cooking spray. Slice one apple into 1/8 inch slices. Chop two remaining apples into small pieces. Bring Butter and Brown Sugar to a boil on stove top. Pour into bottom of bundt pan. Lay apple slices on top of brown sugar mixture. Add cake mix, cinnamon, apple juice, eggs, and apple sauce to a mixing bowl and mix for about 2 minutes. Fold chopped apples into cake mixture. Pour cake mix into bundt pan. Bake at 350 for 35-40 minutes or until a toothpick comes out clean. Immediately invert onto plate. Be careful the caramel is HOT! Top with vanilla ice cream and enjoy!
Cook noodles, drain. Add butter, salt, cheese soup, evaporated milk, and eggs. Mix well. Grate cheese. Save 3/4 cup and add the rest to the macaroni mixture. Mix well and pour into the crock pot. Put 3/4 cheese on top. Cover and cook on low for 2-2 1/2 hours.
Cut up chicken breast in bite sizes pieces. Beat 2 eggs. Soak chicken for 1 hour hour in refrigerator. Drain after done soaking, and coat chicken in seasoned bread crumbs. Brown in butter (not oil). Spray 9x13 pan and put chicken in, add white wine. Cover with sliced cheese. Bake at 350 covered with foil for 15 minutes. Bake uncovered for additional 15 minutes.
Spray skillet and heat to med heat. Mix all ingredients together in a large bowl, and add a few spoonfulls at a time to make the pancakes.
Beat the egg white and sugar in a blender. Add the Pisco, lime juice, ice and angostura bitters. Mix well and pour into whiskey sour glasses.
In mixing bow, dissolve yeast in warm water. Let stand for 5 minutes. Add butter, sugar, eggs, salt and 1 cup of flour. Mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled in size; 45 minutes. Meanwhile combine cream cheese, sugar, lemon juice and vanilla extract. Set aside. On a floured surface, roll dough into a 15 x 9 inch rectangle. Place on a greased baking sheet. Spread cream cheese filling lengthwise down center third of dough. Spread the raspberry pie filling on top. On each long side, cut 1 inch wide strips, 3 inches into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise for 20 minutes. Bake at 350 for 25-30 minutes or until golden brown. Cool if desired. Combine icing ingredients and drizzle over braid.
Preheat oven to 425 degrees. Cut 1 nectarine in half. Quarter one nectarine half and the remaining 6 nectarines. Combine sugar, water and juice in a 12-inch stainless steel skillet. Cook for 2 minutes or until sugar is golden (do not stir). Remove from heat; stir in butter and vanilla. Let stand 3 minutes. Place nectarine half, cut side down, in center of sugar mixture; arrange nectarine quarters, cut side down, around center. Return pan to medium heat. Cook for 10 minutes or until bubbly (do not stir). Remove from heat; let stand 3 minutes. Roll pie dough into a 12-inch circle on a lightly floured surface. Place dough over nectarine mixture, fitting dough over nectarine mixture, fitting dough between nectarines and skillet. Bake at 425 degrees for 15 minutes or until lightly browned. Remove from oven and cool for 10 minutes. Carefully invert tart onto a serving plate. Cut into wedges. 183 calories per serving.
Preheat oven to 425 degrees. Line tart shell with parchment and bake with weights or beans for 10-12 minutes. Remove from oven and brush with egg white while stil very hot. Lower oven temp to 375 degrees. Cut each pear lengthwise in half and remove core. Place each pear half, cut side down, on cutting surface. Cut crosswise into thin slices. Lift each pear half with spatula and arrange on crust, separating and overlapping slices (retain pear shape) to cover surface of crust. Mix remaining ingredients; sprinkle over pears. Bake 15 to 20 minutes or until crust is golden brown and pears are tender. Cool on a rack and serve warm.
In a slow cooker (crock pot) mix pork, tomatoes, onion soup mix, paprika, garlic, and caraway seeds. Cover and cook on LOW for 7 to 9 hours or until pork is tender. When ready to serve, stir in sour cream (if using) and dill.
Spray hot skillet with Pam cooking spray. Pour in beaten eggs. Add green onions and sliced mushroom. Add shredded cheese. Add avocado slices. Flip in half; top with salsa. Plate.
Preheat oven to 350. In a mixing bowl with an electric mixer, cream together the mascarpone cheese, egg whites and oil. Make sure to scrape the sides and bottom of the bowl. Add the cake mix, lemon zest, lemon juice, and water. Beat with mixer until it's well combined. Stir in the fruit. Spread batter into a 13x9 baking dish (I used glass). Bake for 35-40 minutes until it tests clean and is light brown on top. While the cake is baking, stir the jello into the boiling water until it's dissolved then stir in the cold water. (I used a 2 cup pyrex and the microwave for this step.) Set aside. When the cake is done, remove from oven and poke holes through the whole cake with a fork. Pour the liquid jello over the cake and let it cool to room temperature. When cooled put a cover on the baking dish and put it into the refrigerator. Let chill for 4 hours or more until the jello is firm. Spread the top with Cool Whip Lite. This cuts into nice firm squares for serving.
Melt butter in a pan, add olive oil. Saute the leeks and garlic for about 15 minutes on a very low heat until sweet and tender. Do not brown. Add the marsala and wine and increase the heat, boil for a few minutes until the smell of alcohol disappears. Add the cream and bring back to the boil.now add the mussels and boil until opened, remove the ones that don't open. Remove from heat, add the parsley and seasoning. Serve with crusty bread.
Combine limeade, tequila, Sprite and Grand Marinier in a 2 cup measure. Mix. Fill 3 tall glasses with ice. Divide the limeade mixture among the three glasses. Serve with uncapped Coronitas. Add beer periodically to your glass as you enjoy.
Place the potato pieces on a large baking sheet; drizzle with 1/8 cup oil. Sprinkle with 1 tsp black pepper and the salt; toss well. Bake at 425 degrees for 35 minutes or until the potato pieces are tender. Cook the pepper strips and onion in 1/8 cup oil in a large skillet over medium-high heat, stirring constantly, until the vegetables are crisp tender. Combine the potato pieces, bell pepper mixture, and artichoke hearts in a boil. Add the remaining 1/8 cup of oil, freshly chopped basil, and garlic; toss. Serve warm or at room temperature.
Blend coffee and dry ingredients in a blender. Blend in flavoring and extracts. Scrape sides and blend 15 seconds more. Makes one 8-cup pot. Add sugar/sweetener and/or creamer as desired. To give as a gift: Place coffee mix in a filter. Place filter on a square of plastic wrap. Draw together with a ribbon.
Melt margarine in an 8x8 pan. Add all ingredients except topping and mix well. Sprinkle on topping. Bake at 350 for 30-45 minutes. Sliced apples are usually found in the pie filling section. If you want to use fresh apples, just peel, core and slice (not too thin) and place in boiling water for about 5 minutes. (You do not want them to lose shape.) Drain and use in place of canned apples.
Cook penne according to package directions. Drain, rinse with cold water to eliminate sticking, and set aside. Lamb mixture:. Heat olive oil in a large saute pan over medium high heat. Brown lamb in two batches, seasoning with salt and pepper. Set lamb aside and pour off excess grease. Reduce heat to medium and add onion. Cook until translucent, about 5minutes. Add garlic, rosemary, oregano, and nutmeg. Cook another minute. Add wine and deglaze pan. Reduce wine to about 1 tablespoon. Stir in tomatoes, including liquid, and lamb. Season with additional salt and pepper. Simmer for about 15 minutes. Stir in Haloumi cheese and cook another 5 minutes. Heat oven to 400°F. Sauce:. Heat milk in the microwave on high for 1 1/2 minutes. Melt butter in a sauce pan over low heat. Whisk in flour and cook, stirring constantly, for four minutes. Slowly pour in hot milk, whisking steadily, and cook until thickened. Slowly whisk in egg yolks. Whisk in kefalotiri (Haloumi or parmegiano) cheese, cooking until melted and thick. Stir in salt and pepper. Assemble:. Toss pasta with shredded Haloumi or mozzarella cheese. Layer 3/4 of pasta in the bottom of 9 x 13 casserole dish. Layer meat mixture on top of pasta. Distribute remaining pasta over meat. Pour sauce evenly over pasta. Place casserole in middle of oven and cook for 35 - 45 minutes or until top is a golden brown. Serve with fresh crusty bread and a salad.
Put the bread slices on a baking tray and cook one side under a grill (broiler) preheated to medium until golden brown. Arange the cherry tomatoes and sardines on the untoasted side of the bread slices and grill (broil) until the sardines are browned. Top the sardines with the rockets (arugula) and sprinkle with the lemon juice and season with creacked black pepper.
In a large bowl combine dressing, benas, cumin and salt and pepper to taste. Set aside. Heat a non-stick pan and roast corn until lightly browned. Remove from heat, let cool and add corn and remaining ingredients to beans. Chill until ready to serve.
sift together flour cocoa salt baking powder and 1 cup of sugar. seperate eggs. beat egg whites with cream of tarter until soft peaks are formed then add 1/2 cup sugar gradually until firm peaks are formed about 8 minutes with electric mixer stir together yolks water and vanilla. blend in the sifted dry ingredients beat 1 minute carefully fold into the egg whites pour into waxed papaer lined jelly roll pan or cookie sheet for us poor bakers lol do not grease sides of pan bake in moderate 350 degree oven for 15 minutes remove from pan immediately and roll in towel dusted with confectioners sugar cool when cool remove gently from towel spread inside with marsmallow cream and reroll dust outside with confectioners sugar. and sprinkle with colored sugars. chill before slicing for the filling combine sugar. cream of tarter and water cook together until syrup spins a thread 240 degrees beat egg whites until stiff add marshmallows to sirup beat until marshmallows are dissolved poUr over eggs whites (temper them 1st). beat until smooth.
Clean, wash and wipe lady fingers absolutely dry. Remove the stem. Cut a slit lenghtwise and keep aside. Remember not to slice it through. Mix all the powders and salt. Stuff the lady fingers/okra with this masala. Keep aside the left-over masala. Heat oil in a kadahi. Add sliced onions and cook for till light brown. Add stuffed lady fingers/okra. Cook covered on low heat. Stir only once or twice. Add rest of the dry masala when lady finger/okra is almost cooked. Cook covered for some more time on very low heat till lady fingers/okra are fully cooked and tender. NOTE: DO NOT ADD ANY WATER TO THIS VEGETABLE !
Cut stems and top 1 1/2 inches from artichokes. Cut away first outside row of artichoke leaves. Using scissors, cut off pointed tips of leaves. Place Artichokes in steamer. Steam artichokes until knife pierces base easily, adding more water if necessary, about 25 minutes. Heat oil in heavy medium saucepan over medium heat. Add garlic and thyme; cook 1 minute. Add lemon juice and butter. whisk until butter melts. Season with salt and pepper. Serve artichokes warm with seasoned butter. Dip leaves and pull off flesh with teeth and dunk heart when you reach it.
Core the pears and cut into small bite size pieces. Split the cucumbers in half length-wise and scoop out the seeds with a teaspoons Slice cucumbers into thin slices. Combine all ingredients in a bowl and toss. Serve on bed of lettuce leaves.
Make crust (mix sugar, flour and butter until it feels like dough). Press crust into sides and bottom of greased and floured 9 X 13 pan. Bake 25 minutes @350 until light brown. While baking crust, make mix by mixing eggs, sugar and lemon juice. Then add flour and baking powder to mix. Mix well and pour into finished crust. Bake 30 minutes. Cool in pan. Cut into squares. Decorate with confectioners sugar. Let stand uncovered to dry out.
Brown the beef and drain off the fat. Dump the beef and all other ingredients into a pot. Cook until hot, stirring occasionally.
Place deep non-stick skillet over medium heat, add olive oil. When oil is just hot, don't let it smoke, add boneless skinless chicken breast strips, turning a couple of times and cook 6 to 8 minutes until done. In same skillet, add the soy milk and creamy pesto seasoning mix, stir until seasoning mix is blended inches Add the lemon juice and artichoke hearts. Let simmer over low heat about 5 minutes. Serve over the hot fettuccini noodles.
In a medium sized pan, saute the onion with butter and olive oil. Add the garlic and when the smell of the garlic comes out, add the chicken. Cook the chicken until the colour changes. Add the mushrooms, tomatoes, cubanelle pepper (red bell pepper), salt and pepper. Simmer for about 15 minutes with the lid covered. Turn the heat off and sprinkle some oregano all over. Transfer to the oven proof dish. Sprinkle the shredded cheese and red pepper on top. Preheat the oven to 400 F (200 C) and bake until the cheese melts. Serve with Turkish Pilaf.
Sprinkle yeast over the 1/2 cup warm milk in a small bowl; set aside about 5 minutes to soften. In a large bowl, mix together flour, sugar and salt. Lightly beat the egg yolks with a fork. In a small bowl mix melted butter, 1 1/4 cup warm milk, vanilla, egg yolks. Add the butter, milk, vanilla, egg yolks to flour mixture. Mix until smooth. Beat egg whites until soft peaks form. Stir in the yeasted milk. Fold egg whites gently into batter. Leave it out on the counter until doubled in volume, then bake. The flavor is better if refrigerated overnight.
Whisk balsamic vinegar, chives, parsley, mayonnaise, Dijon mustard and sugar together. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Refrigerate until needed.
Preheat Oven 325°F. Melt chocolate chips and butter on low heat. Stir then add Eagle Brand milk,. flour, nuts and vanilla. Cool. Spoon by teaspoon onto greased pan. Bake at 325°F for 10-12 minutes.
In a large skillet, cook the grated carrots and sugar, covered, for about 20 minutes. Add the dry milk; cook, stirring occasionally to avoid sticking at bottom, until no moisture is left (about 1 hour). Stir in the butter. Cook on medium heat until the mixture is of desired consistency that can be spread on a tray and cut into pieces. Add more dry milk as needed. Mix in the cardamoms and spread on a 9 by 13 inches greased cookie sheet. Garnish with nuts. Cut into squares when cold.
In a medium sized bowl, pour 1 cup of water, the lemon juice and the flour. Set aside. Also put 1 garlic clove and 1/4 of the corriander to one side until the end of cooking. Take a heavy bottomed pan or pressure cooker and place the meat (if using small pieces or boneless meat, it's best to secure them in a muslin cloth bag), add the vegetables and remaining corriander roughly chopped. Fry those ingredients with a little oil, 1 tsp of ras el hanout for a couple of minutes then pour on the water and leave to simmer, covered for 1 and a 1/2 hours or around 45 minutes in a pressure cooker. (or until meat and vegetables are tender) Add salt & pepper to taste. Remove the meat and set aside. Remove any traces of bones, gristle etc. Liquidise the remaining vegetables and push through sieve when finished, take another cup of freshly boiled water and pour over sieve to get any last traces! Put everything back in the pan and on low heat (just enough to reach a slow boil) You may wish to add a little more water or stock at this stage. When the harira reaches the boil, lower heat a little & add the flour mixture prepared in step 1. Add a few tbsp of the harira to the flour mix first. Remember to add gradually and stir continuously to avoid lumps. Turn heat to low and finely chopped coriander (last 1/4), final garlic clove minced & 2 tsp of ras el hanout. Allow the harira to heat through again so garlic is not raw. Sprinkle more coriander on top if desired and serve with fresh bread.
Heat oil in a large pot over medium heat. Add onion, carrots and jalapeno and saute until almost soft about 8 minutes. Add garlic, ginger and lime zest and saute another 3 minutes. Add spices and saute until fragrant. Stir in broth, tomato sauce and diced tomatoes and bring to a boil. Stir in peanut butter, reduce heat and simmer until it melts. Stir in coconut milk, garbanzo beans and dried fruit and simmer for another 10 minutes. Salt to taste. Put cooked brown rice in bowls and ladle curry over rice. Top with a dollop of yogurt and cilantro.
Preheat the oven to 375°F. Lightly grease a cookie sheet and set aside. Beat the butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the eggs and cocoa powder. Beat in as much flour as you can with the mixer. Stir in any remaining flour, the hazelnuts, and 4 ounces bittersweet chocolate with a wooden spoon. Divide the dough in half. Shape each portion into a 9" long roll. Place rolls 4 inches apart on the prepared cookie sheet; slightly flatten each roll to 2 inches wide. Bake in preheated oven for 20-25 minutes or until a wooden pick inserted near center comes out clean. Cool on cookie sheet for about 45 minutes. Reduce oven temperature to 325*F. Cut each roll diagonally into 1/2-inch-thick slices, slicing carefully with a serrated knife. Place slices, cut sides down, on cookie sheet. Bake in 325*F oven for 8 minutes. Carefully turn slices over and bake for 7-9 more minutes or until dry and crisp. Move to wire racks and let cool, about 1 hour. Makes 2 dozen. Microwave chopped chocolate and shortening in a small microwave-safe bowl on 50 percent power (medium) for 1 to 2 minutes or until melted, stirring twice(or you can melt in a small saucepan on the stovetop, just stir and watch carefully). Dip one end of each cookie into melted chocolate; let excess drip back into bowl. Place cookies on waxed paper; let sit until set. *Note: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 375*F oven for 4-5 minutes or until nuts are slightly golden brown, stirring once or twice. Wrap warm nuts in a clean kitchen towel. Rub nuts in towel to remove any loose skins; cool completely. Chop nuts and set aside. To Store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
If you want to frost the glasses, dip the rim or 4 martini glasses in a shallow plate of lemon juice and then in the sugar. Allow to dry for 15 minutes. Combine the Cognac, Triple Sec, and lemon juice in a pitcher. Pour some into a cocktail shaker with ice, shake well and pour into the glasses. Garnish with a cherry or lemon peel.
Heat oven to 350 degrees (F). Combine flour, brown sugar, and butter in a large bowl; mix until fine crumbs form, though a few large crumbs may remain. Press into an ungreased 13x9-inch baking pan. Sprinkle nuts over crust and set aside to prepare toffee topping. In a small saucepan, combine brown sugar and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 30 seconds. Pour over crust immediately. Bake 20 to 22 minutes or until topping is bubbly and golden. Remove from oven and sprinkle chocolate chips over top, if needed, press gently onto surface. Cool completely and cut into bars. Enjoy!
Preheat oven to 350 degrees F. Sift together, in a large mixing bowl, the soy flour, dry milk powder, salt and baking powder. Stir in the nuts and dates. In a second bowl, beat together the eggs, vegetable oil, orange rind, orange juice and honey. Add the egg-orange juice mixture to the dry ingredients and stir just until all the dry ingredients are moistened. Do not over stir. Spoon the batter into oiled or buttered muffin cups (2/3 full) and bake for 25 minutes, or until risen and slightly browned.
In a bowl, combine corn, bell pepper, parsley and green onion. Stir in the pancake batter, salt and pepper. Heat a non-stick skillet over medium heat and brush pan with butter. Add heaping tablespoons of batter, cook until golden brown on each side. Remove and place in warm over while cooking rest of batter. Serve warm with small dollop of sour cream and garnish with chive.
preheat oven to 350 degrees mix all ingredients in a casserole dish stir. bake for 25-35 minutes. Serve right away.
In a small bowl, add warm water, sugar and yeast. Stir and let sit 10 minutes. In the bowl of a stand mixer, add milk, oil, yeast mixture, eggs and salt. Mix until well combined, about 2 minutes. Stir in enough of the flour to make a soft dough. Knead on a lightly floured surface or with a dough hook for 6 to 8 minutes, or until smooth and elastic. Place dough in a greased bowl, turn to grease top. Cover, let rise in a warm place until doubled, about 45 minutes. Meanwhile, thoroughly drain sun-dried tomatoes; lay on paper towel to absorb moisture. Using kitchen shears, finely chop tomatoes. Line two large baking sheets with parchment paper. Punch down dough, divide in half. Roll one piece into a 22 x 81/2-inch rectangle. Sprinkle on half of the garlic, cheese, basil and tomatoes. Starting with 22-inch side, roll up (jelly-roll fashion) tightly. Pinch edges to seal. Place roll seam-side down on baking sheet. With scissors, cut lengthwise down center of roll, about 1-inch deep to within 1/2-inch of the ends. Keeping cut-side up, form an "S" shape. Tuck both ends under center of "S" to form a "figure eight"; pinch ends to seal. Cover; let rise in a warm place until doubled, 45 to 60 minutes. Repeat with the remaining dough. Bake the first loaf in a preheated 350 degree oven 35 to 40 minutes. Tent loaf with foil after 15 to 20 minutes to prevent over browning. Bake remaining loaf. Remove from pan; cool on wire rack.
Cook the bacon until done. Drain off the bacon grease. Add potatoes and cover skillet with a lid to cook the pototoes quicker. When potatoes are almost done, add the onion and cabbage. Add salt and pepper. Cover. Cook until the cabbage is tender.
Pour all Diablo sauce ingredients in a pan. Stir the mixture well. Put the pan on low heat and simmer for a couple of minutes. Remove from the heat and cool the mixture. Heat the oil in a frying pan or flat grill until very hot and stir-fry the seafood for 2 minutes. Add the vegetables and stir-fry for 2 minutes. Add udon noodles in the pan and stir-fry 1 minute. Put 1/3 cup of water in the pan and cover it with a lid. Steam the noodles for a few minutes. Take the lid off and add diablo sauce. Stir the noodles well and fry them for a few minutes.
Preheat oven to 350. Lightly grease/spray a casserole dish; set aside. Place your 3 cups hot cooked rice in a large bowl and set aside. Steam/microwave the broccoli flowerets until fork-tender; drain (you should have 4 cups cooked flowerets) and place in bowl with hot cooked rice; set a side. In a small saucepan, over med-low heat, melt butter; add onion and saute for about 3-4 minutes. Add in milk and beaten egg; stir well. Add in the cheese, salt, pepper and paprika. Continue to cook, stirring often, until cheese is melted. Pour this mixture over broccoli and rice in the large bowl. Stir together well to evenly coat. Pour mixture into prepared casserole dish. Bake, uncovered at 350 for 30 minutes.
Put all ingredients into food processor. pulse until desired consistency. add water or liquid from chickpea can if too thick.
-	In a casserole, combine the mixture of char siu sauce, hoisin sauce, stir-fry sauce, soy sauce and water. Set aside. - In an oven toaster, toast the tofu in 20 minutes. -	Mix the mixture well and combine with onions, peppers and tofu. -	In a sizzling plate, sizzle the tofu in 2 minutes and serve hot.