HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Spray a 10x15-inch pan with non-stick cooking spray (Pam) or grease pan. Cream 1 cup margarine with sugar in a large bowl. Add eggs, one at a time, beating well after each addition. Add oats, flour, 2 teaspoons vanilla, baking soda and 1 teaspoon salt. Stir in 1 cup walnuts (if using). Set aside. Combine milk and chocolate in top of double boiler over hot water (or melt in microwave), stirring until chocolate melts. Add remaining ingredients (walnuts - salt) and stir well to combine. Spoon 2/3 of the oatmeal mixture into prepared pan, spreading evenly. Spread chocolate mixture over top of oatmeal mixture in pan. Crumble remaining oatmeal mixture over chocolate and spread evenly with fork or spatula. Bake for 25-30 minutes or until golden brown. When cool cut into bars.
BROTH: To make broth boil water, add chicken, whole celery sticks, bouillon & boil for 45 minutes take out chicken & let cool, drain the broth into another pan through a strainer. This is your homemade broth, throw away celery & take of the skin of chicken and pull of the meat from the bone & set to the side until ready to add back to broth. MEATBALLS: Mix ground beef or g. turkey, egg, parsley, garlic & bread crumbs. Now take a small melon baller to make the same size meatballs every time & scoop put & roll into balls & pan fry until browned on the outside. Set them aside & drain on paper towels after browned until ready to add to broth. PASTA: In a small pot boil water with salt & add pasta cook as directed on the box, probably 8 mins drain through strainer. Chop 2 cups each of celery & carrots. Now add all ingredients back into broth -- celery, carrots, shredded chicken, lil meatballs & bring to boil then simmer for 25 minutes. at the end you'll prob add a few more cups of water to the broth & add to handfuls of chopped spinach. I ALWAYS serve with fresh parmesan that melts in the broth & is delish! You can always add some fresh basil when serving also! I usually have fresh bread with evoo & italian herbs to dip bread in & this is a wonderful meal! ENJOY.
Lightly oil an electric frypan or pancake griddle with no-stick cooking spray and heat. Whisk (wet ingredients) milk, oil, and eggs together; combine remaining (dry) ingredients and add them to the wet ingredients; stir to combine all. Pour 1/4 cup of batter at a time onto hot griddle to form 5-6" pancakes; cook until surface of pancakes is bubbled; flip pancakes over and cook until both sides are light golden brown. NOTES: The ratio of white flour to whole wheat flour can easily be varied (example: 1 cup white with 1/2 cup wheat flour) to suit your family's preference. Also, you may opt to use two whole eggs instead of fussing with egg whites. And for this recipe, your choice of either quick-cooking or regular old-fashioned oatmeal will work just fine.
Beat cake mix, 1 cup whipping cream and eggs together at low speed for 30 seconds. Increase speed to medium and beat for 3 more minutes. Pour into a lightly greased 13x9 pan. Bake at 350 for 25 minutes. Process almonds, butter, sugar and flour until almonds are finely chopped and mixture is creamy. Be sure to scrape down sides. Remove cake from oven. Drop almond mixture evenly over warm cake. Bake 10 more minutes or until almond mixture is bubbly. Remove from oven. Spread almond mixture evenly over cake. Broil cake 4 inches from heat 1 minutes or until top is lightly browned. The edges of the cake may get dark. Cool on wire rack.
Mix together sugar, brown sugar, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla and eggs. Add pumpkin to this mixture and stir well. Stir in 2 cups of flour, 1/2 cup at a time. Stir in apples and pecans. Bake 60-70 minutes at 350 in a greased and floured bundt pan. Ice with cream cheese frosting and sprinkle with nuts.
1. Mix together the flour, juice, milk, sugar and spices. 2. In another bowl, grate the ham and cheese, stir together. 3. Heat a lightly oiled frying pan over medium high heat. 4. Use one full ladle for one pancake and cook until it's brown (about 5 minutes). 5. Turn the pancake over and again cook until brown. 6. Remove the pancake from the pan and fill with ham and cheese while it's still warm. 7. Top with ketchup or just eat as it is. Enjoy !
In saucepan, over medium low, combine chocolate and condensed milk. Cook until chocolate is almost melted. Remove from heat and add whiskey, stirring until smooth. Spread in prepared pan. Cover and refrigerate until firm. Cut in squares.
Rinse beans then place in steamer basket over water. Bring to boil, then reduce heat & steam about 15 minutes or until crisp tender. In a nonstick skillet, melt butter, then add bean, cooking & stirring until heated through. Remove from heat & add parsley, lemon juice salt & pepper, tossing to coat. Serve immediately.
For the sauce, melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce. Preheat the oven to 450°F For the lasagna mixture, whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl. Add a tablespoon or 2 of oil to a large pot of boiling water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. Butter a 13x9x2 inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle. Lay the lasagna rolls seam side down and place in baking dish on top of bechamel sauce. Repeat with the remaining noodles and ricotta mixture. Spoon 1-2 cups of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Add 2 tbsp of grated parmesan and enjoy!
Mix the grated carrots with the orange juice and cumin. Season with sugar, salt and pepper. Drizzle with the olive oil and sprinkle over a couple tablespoons each of chopped coriander and parsley, if desired.
Put the pork in a large crock pot and top with onion, potatoes and green beans. Mix seasonings (not mustard) in water and pour over the top. Cover and cook on LOW heat 6 to 8 hours or HIGH 3 to 4 hours. Drain and serve with stone ground mustard, if desired.
Combine all of the ingredents in a large sauce pan. Simmer uncovered over low heat for 5 - 6 hours or until meat fall's into shred's. The mixture should be thick. Spoon onto toasted hamburger buns. Serve.
Preheat the oven to 400°F. In a greased casserole or stone crock mix together cornmeal, molasses, sugar, butter, salt, baking soda, eggs, cinnamon, nutmeg and raisins (if using) together. Stir in 3 cups of hot milk. Bake in oven until it comes to a boil. Turn heat down to 275°F. Stir in remaining milk and bake, covered for 4-6 hours, stirring every half hour or so. Serve warm with whipped cream or vanilla ice cream.
Preheat oven to 350°F. Grease and flour a 13x9-inch baking pan. Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in nuts. Cream butter and sugar together. Stir in eggs, one at a time, mixing well. Stir in vanilla. Peel, core, and chop apples. You should have about 3 cups. Stir dry mixture and milk alternately into creamed mixture, starting and ending with dry mixture, making 3 additions of dry and 2 of milk. Fold in the chopped apples. Bake in the greased and floured 13x9-inch baking pan in a preheated 350°F oven for about 35 minutes, or until a tester poked in the centre comes out clean. Cool 10 minutes in the pan before cutting. Cut into 32 pieces.
Heat a small heavy-bottomed pot over medium heat. Add 2 tablespoon butter and let melt. Add shrimp and season with salt and pepper. Stir occasionally with a wooden spoon and cook until just cooked through, about 5-7 minutes. Transfer cooked shrimp to a plate, cover with aluminum foil and set aside. Add 3 tablespoons of butter of the pot and let melt. Add shallot and garlic and season with salt and pepper. Let cook until translucent, about 5-7 minutes. Add the cauliflower rice and cook 2-3 minutes. Add 1 cup of the chicken broth and simmer on medium high until the moisture has been absorbed by the cauliflower. Add 1/2 cup of broth and let absorb. Repeat without remaining 1/2 cup broth. Lower heat to medium and add the cream cheese, parmesan and a pinch of freshly grated nutmeg. Stir to combine and cook for 1 minute. Add the cooked shrimp and parsley. Season with salt and pepper. Cook for 2 minutes until heated through. Garnish with more parsley and serve with lemon wedges.
In a large bowl, combine the shrimp, tomatoes, avocados, shallot, and basil. In a separate bowl, whisk together zest of one lemon, 2 tablespoons lemon juice, garlic, vinegar, salt and pepper to taste; slowly pour in olive oil, while whisking until combined. Pour dressing over shrimp mixture and serve.
Place the teabags and the mint in a glass pitcher and pour in 2 cups cold water. Bring a kettle with 3 cups water to a rolling boil. Pour the boiling water over the teabags and cover the pitcher with a small plate. Steep for 10 to 15 minutes, then remove the teabags and mint leaves. Add the sugar and stir until dissolved. Stir in the lemonade, apricot nectar, almond extract, and 3 more cups of cold water. Serve over ice and garnished with a fresh mint sprig.
Place bread pieces in 9x13 inch greased casserole dish. Slice sausage links into 1/2 inch thick slices. Brown sausage pieces in skillet and drain on paper towels. Spread cheese on bread pieces and then layer sausage on the cheese. Beat eggs, dry mustard and 2 1/2 cups milk and pour over casserole. Refrigerate overnight. When ready to bake, dilute soup with the 1/2 cup milk and pour over casserole. Bake at 300 degrees for 1 1/2 hours.
Wash and clean the herring, discard the head, and soak in cold water 1 to 2 hours. The herring should retain some saltiness. Remove the skin and bones. Rinse the fillets and pat dry. Grind the fillets or chop them very finely. Press the eggs through a sieve, reserving 1 egg yolk for a garnish. Combine the chopped herring with the sieved eggs and the remaining ingredients. Mash to a smooth paste. If the mixture is very soft, chill it before spreading. Garnish with the sieved egg yolk and finely chopped parsley or scallions.
Heat oven to 350°F Combine flour, baking powder and salt in medium bowl. Set aside. Beat sugar and 1 cup butter in large bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, two at a time, beating well after each addition. Add 2 teaspoons vanilla. Reduce speed to low; add flour mixture alternately with 1 cup milk, beating well after each addition. Pour batter into greased 13x9-inch baking pan. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely. Meanwhile, beat 1/2 cup butter and cooled chocolate in large bowl at medium speed until creamy. Gradually add powdered sugar, alternately with 1/4 cup milk and 2 teaspoons vanilla and scraping bowl occasionally, until well mixed. Frost cooled cake. Sprinkle with decorator sprinkles, if desired. TIP: Add 1 to 2 tablespoons additional milk to frosting for desired spreading consistency. TIP: This cake is very versatile. Frost the cake or, leave unfrosted and top each serving with sliced strawberries and whipped cream.
Combine all ingredients in a freezer container. Stir every few hours. When ready to serve use a potato masher to break up chunks. Serve slush in margarita glasses.
Cream butter and sugar until thick and pale. Stir in egg, then sifted flour a little at a time, then nuts. *see intro*. Stir to combine. Place rounded teaspoonfuls onto a lightly greased baking tray and press with fork to flatten. Cook 350F/180C for 20 minutes until golden brown. (I bake mine in a fan oven at 160C for 12 minutes and 30 seconds exactly! - and they come out perfect every time.).
Meat -- If you have left over meat, don't worry. If not, make sure to saute it ahead of time. Just use a little olive oil in a pan to saute on medium heat until done and then set to the side to drain and cool. Vegetables -- if you cooked your meat in that pan you may have a little oil left to saute your vegetables, if not -- add a little olive oil to cook your vegetables. Add them and saute 4-5 minutes until soft. Remember they won't cook much in the oven and you want most of the water cooked out of them. They also should be set to the side, drained and cooled. You don't want extra water in the calzone to make it soggy. Crust -- Just roll out your pizza dough. Pillsbury comes in a rectangle so roll out as flat as you can make it. Add a little flour to your counter top or cutting board so the dough doesn't stick. I like ro roll out with a rolling pin to get in even and spread out. It should be about 13x9, each can or 14 oz of dough. Then with a 6" bowl right from your kitchen cabinet -- press down on the crust to make as many calzones as possible. This recipe will make right about 8 for both rolls. Any left over crust, just add all together and press down again to maybe get one more calzone. Stuffing -- Add some of the cooled meat, then the vegetables and cheese. Now put a little water on your finger and moisten 1/2 the edge of each circle. Then fold the circle over to make a half circle. The water will just make it stick together good. Press together well to seal and then use a fork to press the edges down even more and make a nice decorative edge. Bake -- Brush a little olive oil if you want on the calzones to make a crisp crust (optional). Transfer the calzones to a cookie sheet lined with parchment paper or foil and bake at 450 for about 15 minutes until golden brown. One batch I made took 20 the other 15 so, just keep an eye of them. Serve with a good Marinara. And remember, any mix of fillings, broccoli, ham, cheese; bacon, cheddar and onion; or chicken, spinach and mozzarella. Just think what is left in your fridge. Six dollars for pizza dough and marinara and you can make a great use of leftovers and with some soup in your freezer, you have a whole new dinner.
Mix granulated sugar, powdered sugar, butter, and cooking oil together. Add eggs, mix again. Add flour, cream of tartar, vanilla, and baking soda mix together. Drop small balls of dough on cookie sheet. Pour a small amount of granulated sugar in a bowl. Dip bottom of a cup in the small bowl of sugar. Then slightly flatten dough with the bottom of cup. Bake in oven at 375 degrees. Bake for about 10-12 minutes or until lightly brown.
Chop large pieces of giardiniera if needed. Combine all ingredients and chill until ready for use. Chill time is cook time.
Dissolve Jell-O in boiling water. Chill until almost set. Add all other ingredients. Pour into a lightly greased mold or pan. Chill until set. Cut into squares and serve on lettuce leaves.
Combine all ingredients in a large bowl and pour into a greased 13x9x2-inch baking dish. Bake, uncovered, at 350 degrees for 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
Heat oven to 325. Mix ginger snap crumbs, butter and 2 tablespoons sugar; press onto bottom and up side of 9-inch pie plate. Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Stir in half each of pie filling, nuts and toffee. Pour into crust. Bake 35 minutes or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee.
In a medium saucepan, melt 1 tablespoon butter over medium heat. Add shallots and saute about 4 minutes, until tender. Add brown sugar and cook, stirring, 1 minute more. Add the chicken and beef broth and the Cognac. Simmer until sauce is reduced to 1/2 cup, about 20 minutes. Add cream. The sauce can be made well in advance, covered and refrigerated or even frozen. If frozen, thaw before proceeding. Season steaks. Melt remaining 1 tablespoon butter in a large nonstick skillet over medium high heat. Add the steaks to the skillet and cook to desired doneness. For medium rare, cook about 4 minutes per side. Remove steaks from skillet and place on a plate, keep warm. Add the sauce to the skillet and bring to a boil, scraping up any brown bits left from the steaks. Season. Slice the steaks and fan the slices on plates. Top with sauce and chives.
In a mixing bowl, add softened cream cheese, and mayonnaise and mix well to blend. Add dried dill weed, Bea monde seasoning, parsley and scallions and mix well to blend. Chill before serving. Refrigerate any unused portions. Bea Monde Seasoning is available in most super markets or specialty food stores. If desired, you may substitute and use sour cream instead of cream cheese.
Preheat the oven to 350°. In a small bowl, combine the goat cheese, rosemary and lemon peel; set aside. Using a small sharp knife, cut into the side of each chicken breast half to create a pocket. Stuff each chicken breast with about 1 1/2 tablespoons goat cheese mixture and secure with a toothpick. In a shallow bowl, whisk the eggs and set aside. Place the bread crumbs in another shallow bowl and season with salt and pepper. Add half the melted butter to the bread crumbs and combine. Keep the remaining butter warm for basting. Cover a baking sheet with foil. Dip each stuffed chicken breast in the egg and then in the bread crumbs to coat; set on the prepared baking sheet. Bake until cooked through, about 45 minutes, drizzling with the remaining butter every 15 minute.
Place 1 cup beef stock and 1 cup water in sauce pan. Add diced potato and bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. While the potatoes are boiling, cook the frozen vegetables, according to the package, in the microwave. When the potatoes are tender, reduce heat to medium and add the remaining ingredients except water. Use an additional cup of stock if you desire a stronger flavored broth. Add enough water to cover the meat and veggies with broth. Stir to combine. Allow to simmer for 10-15 minutes, stirring occasionally, or until heated thoroughly.
Melt the butter in a large saucepan over a medium heat. Remove the pan from the heat, and stir in the sifted icing sugar and cocoa, and mix well. Stir in the beaten egg, and return the pan to the heat and stir until the mixture boils. Remove the pan from the heat and stir in the coconut, biscuit pieces and nuts. The biscuits are generally broken into pieces about the size of a hazelnut, but some larger pieces is fine, and the pieces certainly don't have to all be the same size! Spoon the mixture into a baking paper lined 18cm x 28cm (approximately 7" x 11") slice pan and press down firmly. Icing the Hedgehogs: Melt the dark chocolate, milk chocolate and copha together in a microwave-safe bowl or jug in a microwave oven on a Medium setting for approximately 2 minutes; stir well, pour - and spread evenly - over the hedgehog base. Chill to set. Once chilled, cut into 24 slices. Or larger or smaller slices if you wish! Notes: For extra flavour, add 1/4 cup of sultanas.
Place all ingredients in a saucepan. Boil, whisking continuously, for 2 - 3 minutes. Pour into two cups. dust with cinnamon. enjoy.
Cream together butter, peanut butter, brown sugar, eggs, and vanilla. Combine flour, wheat germ, dry milk, salt, baking powder, and baking soda; stir together lightly. Add flour mixture to creamed mixture; stir. Add together liquid milk, oats, raisins, sunflower seeds, coconut, and chopped dates; mix well. If desired, combine optional ingredients equal to 1-2 cups and add to oat& seed mixture; mix well. Depending upon what you add, you may want to increase the liquid a bit to make sure everything holds together. Add oat& seed mixture to flour/creamed mixture combo; mix well. Roll dough into 1-2" balls; yield will vary by size of cookies. Press rolled dough into a pattie shape and press into sesame seeds, if desired. Bake on greased cookie sheet for approx 12 min at 375F. Watch closely to avoid scorching, especially if rolled in seeds. Store in airtight container.
Spread peanut butter and jelly on one slice of bread. Top with second slice of bread. Cut sandwich diagonally to make 2 triangles. Place triangles on plate with long edge up. Use raisins to make eyes and mouth. Cut cherry in half and use one half for each nose. Break pretzels into several pieces and use the pieces to create antlers on top of reindeer's head.
rinse quinoa thoroughly and drain. bring broth and quinoa to a boil. reduce heat and simmer for 5 minutes. turn off heat and let sit for 15 to 20 minutes. remove quinoa to salad bowl and let cool completely. combine tomatoes, cucumber, green onion, parsley and basil. make dressing- combine lemon juice, oil, garlic. toss together. add salt and pepper to taste.
Panna Cotta: In a small saucepan, combine cream, sugar and gelatin. Heat until gelatin dissolves, stirring constantly as you heat. Add sour cream and vanilla. Whisk until smooth. Pour into indivudual ramekins and chill at least 3 hours. Raspberry Sauce: Puree raspberries, sugar, and lemon juice in a blender until smooth. Strain mixture through a fine-mesh sieve, pressing firmly with a rubber spatula. Taste and adjust sweetness, if necessary, by adding either a bit more sugar or lemon juice. Serving Directions: Top each ramekin with a bit of raspberry sauce and a few sliced strawberries, fresh blueberries or raspberries.
Preheat oven to 325 degrees Fahrenheit. With a Magic Bullet or food processor, grind shredded coconut into a fine, powdery meal. Scoop almond flour into measuring cup, and pack it in firmly with your hands, like you're measuring brown sugar. Sweep it level. Add to coconut and the rest of the dry ingredients. Melt butter, and beat in eggs, vanilla extract, and coconut milk. Add dry ingredients into wet ingredients, and beat together for a couple of minutes. Line a mini muffin pan with mini muffin papers, and spray with extra virgin olive oil spray. Alternatively, grease mini muffin wells very well with coconut oil. Pour batter almost to the top of mini muffin cups. Rap muffin tin gently on the counter to pop air bubbles. Bake for 18-20 minutes, until springy and firm to the touch. You might have to bake these longer since my oven in this apartment runs hot. Remove cakes from muffin tins as soon as they are cool to the touch, and cool on a wire rack. Dip cakes into glaze. Serve at room temperature.
Freezing octopus tenderizes it. No need to beat it. Blanch the thawed octopus in boiling water for one minute. Drain. Bring another pan of water to a boil with the slice of onion and the bay leaves. Add the octopus and let it cook at a simmer for about one hour. It should be tender, just a little chewy. Remove and let it cool slightly. When cool enough to handle, slide off the pinkish skin and discard. (Optional. Many prefer to leave the skin.) Cut the potatoes in half and add them to the same water in which the octopus cooked and cook them until tender. With scissors, cut the octopus into bite size pieces. Arrange them on wooden plates with the potatoes. Sprinkle with salt, paprika, garlic, and drizzle with the oil. Serve.