HumbleIntelligence/food-ner-1-Million huggingface dataset:
1.Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish. Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside. Beat the egg yolks with the sugar until light. Add butter and vanilla extract and keep beating for another minute or two after which you can add the flour and mix it in until fully incorporated. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are fold You can also add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked. Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could be different, it greatly depends on the oven, so check it at around 40 minutes and see how it looks. Sprinkle some confectioners sugar after cake has cooled and before serving. Quick Tip: Many prefer this cake chilled as it has a custard-like consistency.
On waxed paper, combine bread crumbs, parmesan cheese and pepper. Coat chops with bread crumb mixture. In 3-quart oblong baking dish, arrange chops. Bake at 400°F for 20 minutes or until chops are no longer pink. Pour spaghetti sauce over chops. Sprinkle with mozzarella cheese. Bake 5 minutes more or until sauce is hot and bubbling. If desired, serve over hot cooked spaghetti and garnish with fresh marjoram and sweet yellow pepper strips.
Adjust an oven rack to the middle position and heat the oven to 450. Brush the surface and sides of a 12 inch skillet with the oil. Place the skillet on the oven rack and heat until the oil is shimmering, about 10 minutes. Meanwhile, combine the flour, cornstarch, lemon zest, and salt in a large bowl. Whisk the eggs in another bowl until frothy and light, about 1 minute. Whisk the milk, butter, and vanilla into the eggs until incorporated. Whisk one-third of the milk mixture into the flour mixture until no lumps remain, then slowly whisk in the remaining two-thirds milk mixture until smooth. Carefully pour the batter into the heated skillet and bake until the edges of the Dutch baby are deep golden brown and crisp, about 20 minutes. Transfer the skillet to a wire rack and sprinkle the Dutch baby with the lemon juice and confectioners' sugar. Cut into wedges and serve.
Pre-heat oven to 400 degrees. Combine crab meat, mayo, green onion, garlic, shredded cheddar and pepper in a medium bowl. On cookie sheet, lay croissants out open faced. Spread crab mixture over bottom half and lay cheese slices over top half. Bake in oven until browned. About 15 minutes. I serve with a light green salad.
Add mushrooms and flour to a bowl; toss well. In a medium skillet, combine wine, shallots, and vinegar; bring to a boil, cook about 3 minutes or until thick. Reduce heat to medium; add in broth, Worcestershire sauce, tomato paste, and rosemary; cook 1 minute. Add mushroom mixture; cook 3 minutes, stirring constantly. Stir in mustard.
Combine the undrained tomatoes & chicken broth; still well and add oregano & basil. Cook on high for 4-6 hours. Strain tomato chunks and place in blender; puree until no bits remain. Add cream to the tomato/broth mix in the crock pot and stir well. Add the tomato puree back to the broth mix and heat through. Serve in crocks or bowls and top with pats of butter, croutons, sour cream, shredded cheese, or whatever you like! Enjoy!
Melt semisweet chips along with canned milk in the microwave on low-med or setting 5 for approximately 45 seconds or until chips can be gently stirred into the milk. set aside. Mix all the dry ingredients together well. add the rum a little at a time until everything makes a stiff dough. You may need more rum, just add until it's the right consistency. Like play dough. Add melted chocolate mixture and rum extract and mix well. Rum Ball dough should be stiff yet pliable. Roll into teaspoon sized balls and coat with powdered sugar. put into small papers and store covered in the fridge for at least 3 days to let flavors mellow, then just before serving, roll in more powdered sugar. These freeze well. Just freeze on a cookie sheet and store in a freezer bag for up to 4 weeks.
In a large skillet on low heat melt 1 tablespoon of butter and add the kippers cooking 3 to 5 minutes per side. In a bowl whisk the eggs, curry powder, milk, 1 tablespoon of butter salt and pepper. Pour egg mixture into another frying pan/skillet and on low heat gently scramble the eggs. Serve with the hot buttered toast and lemon wedges.
Marinate pork loin in wine, garlic and herbs overnight. Place pork in a a large covered roasting pan (I used a three quart casserole, but if you want to add a few extra veggies, you may want to go bigger. Arrange vegetables around the roast. Pour the marinade over roast and vegetables. Cover and bake at 350°F for 1 1/2- 2 hours. Remove cover and continue baking for another 1/2 hour.
Spread slices of sweet potatoes in a greased metal dish of 13 inches x 9 inches. Set aside. In a measuring cup, mix brown sugar, butter, orange zest and juice, ginger, salt, pepper. Cover and heat in microwave, at high power, for about 1 minute or until butter has melted and brown sugar is dissolved. Mix well and pour on the sweet potatoes. Cook in a preheated oven of 375 F for about 45 minutes or until sweet potatoes are tender (baste with orange glaze sometimes during cooking). Keep cooking under preheated grill for about 3 minutes or until sweet potatoes are golden and glazed. When ready to serve, sprinkle with green onions.
In a medium sized bowl, combine all ingredients. Mix well. Refrigerate at least one hour. Serve with potato chips. (Thick or ruffled chips stand up to this dip better.).
Beat egg in large bowl. Add orange juice,applesauce and sugar, beat well. Sift together dry ingredients. Stir into egg mixture, mix until moist. Gently fold in shredded carrots, zucchini and raisins. Spoon into well greased muffin pans about 2/3 full. Bake for 20 minutes at 400°F.
Steam cabbage till tender crisp. Drain if necessary. Arrange cabbage and ham in alternate layers in a 2-quart casserole sprayed with cooking spray. Mix together soup and milk. Pour over cabbage and ham. Top with buttered bread crumbs. Bake at 350° for 30 minutes.
Combine mayonnaise, cider vinegar, honey, poppy seeds and salt and pepper. Refrigerate overnight for the flavors to meld Place chicken breasts in a shallow baking dish with 1/4-1/2 cup water. Cover chicken and bake in a 375F oven until cooked through - about 25-30 minutes. Cool and cut the chicken breasts into 3/4 inch pieces (or whatever bite size you wish) then chill. Add the chopped celery, chopped toasted pecans, and grapes. Pour the dressing mixture over the chicken mixture and combine gently until coated. Serve on top of a green salad or as a sandwich.
Preheat oven to 200 deg Celsius. Prepare a 20cm round tin with cooking spray. Beat eggs and sugar until light and fluffy. Stir in milk, melted butter and the vanilla. Combine flours then fold into mixture. Pour mixture into prepared tin then arrange the apple slices on the top. Combine cinnamon and sugar and sprinkle over top of cake. Bake for about 30-35 minutes or until inserted skewer comes out clean.
To make vinaigrette, whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 10-12 minutes. (If the spears begin to brown, reduce heat to low.). Transfer aspargus to serving dish. Drizzle with the vinaigrette, toss, and serve immediately.
Toss all the ingredients into a mini food processor and pulse until combined. Marinate meat for 1/2 hour. Grill. Eat. Say: Yumm.
Put milk and egg into measuring cup. Add enough tepid water to make 1 cup. Pour into bread machine pan. Add the softened butter, 1/3 cup sugar, salt, bread flour and yeast. Set bread machine to dough cycle. Add raisins at the beep. Remove the dough at the end of the dough cycle. Roll dough to 10x12 rectangle. Brush egg white on surface of dough. Brush with melted butter. Combine cinnamon and sugar. Sprinkle over dough; leaving about 1 inch on each edge. Roll from short side. Pinch where it meets and roll ends under. Place in loaf pan. Cover with cloth and let rise for about an hour. Preheat oven to 350 degrees. Once the dough has risen, brush top with egg white and sprinkle with 1 1/2 teaspoon sugar. Bake at 350 for about 35 minutes.
Preheat oven to 350 degrees Fahrenheit Grease a 12 cup muffin pan and set aside In a medium size bowl combine dry ingredients and set aside In a large bowl mix the cranberries, oatmeal, yogurt and eggs together mixing just until the cranberries are incorporated into the oats and yogurt. Slowly add the dry ingredients to the wet mixture and stir until all the flour has been absorbed by the cranberries. Stir in the oil and combine to make a glossy batter. Take a large spoon and place small amounts in each muffin cup filling 3/4 full. Place in oven for approximately 20 minutes and then remove from oven and let cool for 10 minutes before putting on a cake rack to cool completely.
Preheat your oven on BROIL to 300* F. First, you start off by getting your ingredients ready to go. Take the ground beef ( or whatever you are using), and put it in a medium size mixing bowl. Then, add your bread crumbs, thyme, and parsley with your ground meat and mix together with your hands.(it gets messy). Now, mince your garlic and add that to the meat as well as add your salt and pepper (if you desire). Last, add 1 teaspoons of EVOO (Extra-Virgin olive oil) and mix all together. Make sure your oven is ready to go and make sure the temp (300 degrees) and your broiler is on. Make 9 evenly sized meatballs and place them on your cooking sheet. Broil for about 25-30 minutes. Enjoy! makes approximately 9 meatballs with 1 pound of meat.
In a mixing bowl, combine 1 cup flour and 3 tablespoons sugar. Cut in 1/3 cup butter until mixture resembles fine crumbs and starts to cling. Pat into the bottom of a 9-inch square baking pan. For filling, in the mixing bowl, beat the 1 1/4 cups sugar and 3/4 cup butter or margarine until combined. Beat in the corn syrup and egg until just combined. Add the 1 cup flour and evaporated milk alternately to the mixing bowl, beating until just combined (batter will appear slightly curdled). Pour into crust-lined baking pan. Bake at 350 degrees F for about 35 minutes or until cake is nearly firm when you shake it. Let cool in pan on wire rack. Remove to serving plate. Sprinkle with confectioners' sugar.
DRESSING: Combine apricots, white wine vinegar and 1 tablespoon sugar in blender; whirl until blended. With blender running, slowly add vegetable oil until thick and smooth. Stir in basil. PASTA: Cook pasta as package directs; drain and let cool. Combine pasta, apricots, chicken, zucchini, red pepper, seasonings and basil in bowl. Toss with dressing, and serve.
Remove and discard excess fat and skin from chicken. Reserve 1 tablespoon of the flour; toss chicken in remaining flour, shake of excess. Heat half the oil in a large pan; cook chicken in batches until browned. Drain on paper towel. Heat remaining oil in the same pan and cook the leek and garlic, stirring until the leek is soft. Add the reserved flour and paste and cook stirring for about 1 minute. Stir in the stock, wine and undrained chopped tomatoes; bring to boil. Return the chicken to the pan and simmer covered for approximately. 1-1/4 hours. Add the celery and carrot, simmer uncovered, 20minutes until the vegetables are soft. Just before serving sprinkle the gremolada over. GREMOLADA: Combine rind, parsley and garlic in a small bowl and mix well.
Combine sugar, water, lemon peel and juice, and salt in a saucepan. Bring to a boil and cook without stirring until syrup reaches soft ball stage (234 degrees). Remove fro heat. Beating constantly, pour syrup in egg whites. Continue beating until meringue is cool and very thick. For each sighs, spoon a heaping tablespoons of meringue onto a buttered baking sheet. Top with a strawberry and spoon on just enough more meringue to completely cover and seal in the berry. Bake in hot oven 450 degrees for about 3 minutes or until golden. Remove to wire rack to cool.
Mix dry ingredients in large bowl. Add zucchini; stir to coat. Mix eggs, milk and oil. Add to zucchini mixture; Stir just until moistened. Fill greased muffin cups 2/3 full. Sprinkle with parmesan. Bake at 400* for 20 minutes or until done. Cool in pans for 5-10 minutes.
Mix orange blossom water with spices and allow them to mingle for 30 minutes. Add to hot freshly brewed coffee and stir thoroughly. Add optional milk to taste.
Preheat oven to 300°F Place flour, confectioners' sugar and cornstarch in food processor; cover; pulse to blend. Add butter; pulse until coarse crumbs form. Add honey, lavender and vanilla; pulse until dough pulls away from side of bowl. Place dough in ungreased 9-inch tart pan with removable bottom. Place waxed paper over dough. Press to form a smooth even layer in bottom of tart pan. Remove waxed paper. Pierce dough with a fork, then score top with sharp knife into 12 wedges. Bake 25 to 30 minutes or until firm and just starting to brown around the edges. (Shortbread should be pale in color.) Place pan on wire rack. Cut through shortbread into wedges. While still warm but not hot, remove shortbread from pan to wire rack to cool. PREPARE VANILLA GLAZE:. Mix cup confectioners' sugar, milk and vanilla extract in small bowl until well blended and smooth. Drizzle vanilla glaze over cooled shortbread. OTHER VARIATION:. Sprinkle shortbread with confectioners' sugar.
Heat oil in medium saucepan over medium heat until hot. Add shallots; saute 1 to 2 minutes or until soft. Add rice; cook 1 minute, stirring constantly. Add tomatoes, salt, pepper and stock; mix well. Cover; bring to a boil. Reduce heat to low; simmer 15 minutes or until liquid is absorbed and rice is tender. Place in serving bowl; top with cheese.
Heat the oil in a large frying pan, add the mushrooms and saute over a high heat for 5 mins stirring occasionally until pale golden. Add the garlic, thyme and lemon juice and seasoning to taste, stir well then remove from the heat. Arrange the lettuce in a large bowl, scatter over the remaining ingredients, then add the mushrooms and all the pan juices. Toss to mix and serve with crusty bread.
Toss garlic with 1/4 teaspoon olive oil. Roast at 425 until tender, 10-12 minutes. Slip off skin. In food processor, combine roasted garlic with remaining ingredients until smooth.
Directions: Start the BBQ sauce and Salsa. Mix together egg, ground beef, and soy sauce. Start your Grill. Cut the burgers into 4 quarters. Pat the burgers to make a smooth surface. Sprinkle with pepper and Cook until bottom is nicely browned. Flip the burger and cook until it is brown. Place a pineapple slice each on the bottom half of four buns. Coat the burgers with the BBQ sauce, place them on the buns, and place some fruit salsa on top of them. Try serving with diced pineapple, mango, and/or papaya. Directions For BBQ Sauce: Place sweet onions in butter in a small saucepan and saute until soft and translucent. Add brown sugar, dry mustard, cider vinegar, pineapple, ketchup, lime juice, pomegranate juice, soy sauce, and Worcestershire sauce. Stir until combined and cook over medium heat until reduced and thickened, 20 to 30 minutes. Directions For Fruit Salsa: In a medium bowl, combine all ingredients and mix well. Refrigerate it for at least 15 minutes.
Preheat oven to 350 degrees F (176 C). Fit a cookie sheet with parchment paper. Crush the candy canes or peppermint candies in a ziplock bag with a rolling pin or the back of a knife, set aside. In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. In a stand mixer fitted with a paddle attachment, combine oil and sugar. Mix on medium for 2 minutes, then add eggs one at a time. Next, add the vanilla, then add the flour mixture. Scrape down sides. Add chocolate chips, then crushed candy canes. Take a spoon and scoop 1 Tablespoon size pieces of dough. Roll dough into a ball, then roll ball into powdered sugar. Set on parchment paper. Continue to do this with the remainder of the dough until all is rolled. Bake for 10 minutes, cool, and enjoy!
Mix cherries, peel, fruit and juice together well, and let stand for two days, stirring frequently. Add to remaining ingredients, mixing very thoroughly. Pour into bread pans, and bake three hours at 300 degrees. Enjoy some of the happiness we knew!
Preheat oven to 350°F. Cream softened butter. Mix in sugar thoroughly. Beat in egg yolk, and extracts until light and fluffy. Stir in flour by hand, 1 cup at a time, making a soft dough. Press cookies out following directions for your cookie press. Suggestions are "Fingers", "S-swirls", "Stars", and "Shells". Bake 8-10 minutes (depending on size) at 350°. Let cool completely on a rack. Optional: Melt 8 squares of semisweet chocolate over hot (not boiling) water. When melted, remove from flame but leave it over the hot water. Dip each cookie in hot chocolate, resting it on a long tined fork. It can be half dipped or bottom dipped or however you choose. Let set upside down on rack or waxed paper. It helps set the chocolate if you place the dipped cookies in the refrigerator for 15 minutes. The chocolate should remain solid at room temperature, but a hot summer day could make it soft enough to give anyone sticky fingers. In that case store in the refrigerator. While chocolate is still warm you can dip the edge in coconut or ice cream sprinkles (jimmies) The finger shapes can also be spread with raspberry or apricot Jam and sandwiched together. This produces the fancy cookies seen on Bakery trays. Notes: The dough can also be chilled for several hours and then rolled out to make cut out cookies. For a different flavor leave out the almond extract and substitute 2 teaspoons of orange or lemon extract.
Sprinkle gelatine over hot water and stir to dissolve. Combine coconut milk powder and warm water, place in a mixing bowl with cream, condensed milk and rum and beat until thick. Beat in gelatine, fold in pineapple and spoon into serving glasses. Refrigerate until set.
Melt 2 tbsp butter in a medium saute pan over medium heat. Add the shrimp, onion, and garlic and saute 3-4 minutes. The shrimp will start to plump up a bit. Add the wine, lemon zest and juice, and 4 tbsp more butter. Reduce heat and gently saute the shrimp until the sauce thickens. If sauce is too thin add 1-2 tablespoons more butter. Add the tomatoes and parsley and season with salt and pepper to taste. Add the barbecue sauce and toss well. To serve, remove shrimp from the pan and place on plates. Drizzle sauce over shrimp.
For the Red Wine Vinaigrette: In a large jar with tight fitting lid, combine the oil, vinegar, lemon juice, mint, salt and pepper. Cover and shake well and set aside For the salad: In a large salad bowl, toss together the romaine, lettuce mix and cabbage. Add all the remaining ingredients and toss gently To serve the salad, shake the dressing, drizzle ove the salad and toss well Serve immediately.
Place croutons in large bowl. Brown celery and onion in butter, add pepper and chicken broth. In another skillet brown sausage. Pour vegetable mixture and sausage over croutons. If the mixture is not wet enough add 1/4 to 1/2 cup of water or chicken broth. Cover and bake at 375° for 25 to 35 minutes.
Preheat oven to 325 degrees. Mix all ingredients in blender in order given, starting with cottage cheese and ending with flour. Mix well. Grease 10 inch deep dish pie plate, I use butter flavored cooking spray. Pour in cheese mixture. Sprinkle with cinnamon. Place pie plate on cooking sheet. Bake for 40 minutes. Cool and refrigerate.
boil sugar & water to 260 degrees with candy thermometer. beat 2 egg whites til stiff then add sugar mixture in fine stream while beating. fold in nuts & extracts. drop by teaspoon on to well greased cookie sheet bake @ 250 for 15 min or until firm.
Whisk together first 10 ingredients. Cut up meat, poultry and vegetables into 3/4-inch chunks. If using all three, separate each into individual bowls before marinating. Marinade in the refrigerator for 6 to 8 hours covered. When ready to grill, remove and discard marinade. Skewer up meats and vegetables and grill until done.
In large saucepan combine water, sugar, and gelatin. Bring to boiling, stirring to dissolve. Place undrained peach slices in blender. Cover; blend until smooth. In extra-large bowl combine gelatin mixture, pureed peaches, peach nectar, and lemon juice. Divide peach mixture among four 1-quart containers. Cover and freeze overnight or until firm. Note: Mixture can be frozen up to 3 months. Use as many containers as needed to continue with Step 3. (Each quart makes 6 servings). To serve, place one or more containers at room temperature for 1 hour. Break in chunks with large fork. Place in punch bowl or jug. Stir in 2 bottles of ginger ale per container of peach mixture until slushy.
Preheat oven to 375F degrees. Slice carrots in to 1/4" wide by 2 1/2" long strips. Mix together, butter, brandy, sugar, salt and black pepper. Place in a 8x8x2" baking dish. Cover and bake 40 minutes. Sprinkle with chives before serving.
Boil potatoes in salted water till tender. Rice potatoes. Add remaining ingredients and stir inches Season lightly with salt if desired. The soup mix is salty so be careful. Twice baked option:. Bake washed whole picked potatoes for 1 hour at 400 degrees, slice in half, remove potatoes leaving 1/4 inch skin intact, rice the potatoes and mix in the remaining ingredients, stuff, topped with butter and bake at 350 for 20 minutes.
In large bowl, stir together meat, green pepper, onion, bread crumbs, 1/4 cup of the ketchup, parsley, milk, Worcestershire sauce, salt and pepper until well blended. Fit a long piece of foil into oval slow cooker so ends are hanging over sides and press into place. Spoon meatloaf mixture onto foil and form into an oval-shaped loaf. Spread remaining 3 tablespoons of ketchup over top of meat mixture. Cover and cook on high for 3 hours or low for 6 hours, or until internal temperature registers 160 degrees on an instant-read thermometer. To serve, carefully lift meatloaf out of slow cooker using foil handles. Slice using a serrated knife and serve immediately.
Combine juice, wine, sugar, brandy, Cointreau, orange and lemon. Chill. Before serving, add ice and club soda. Serve in a festive pitcher.
In med sauce pan heat milk, salt and pepper to a low boil on med to med high heat. (you need to stir frequently so milk does not scorch.). Whisk 1/2 cup flour and the 1/2 cup milk to a slurry and slowly stir into hot milk. (at this point you will want to stir constantly as the flour will have a tendency to collect on the bottom of the pan and burn.). Reduce to simmer stirring constantly for 10 minutes or so until gravy reaches desired thickness. (Simmering will cook the flour and remove the pasty flavor. Gravy will thicken a little more as it cools.). This is good by itself but you can also add your favorite meat for additional flavor. Serve over your favorite biscuit recipe.
Cut the squash in half and remove seeds and strings. Place in oven proof dish (large enough to hold all you are preparing if you are multiplying this recipe) skin side down and pour 2" water in dish. Bake for 40 minutes on 350°F. Remove and fill each cavity with the brown sugar and butter. Salt and Pepper. Return to oven for 10 minutes.