HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 325. Brush 2 baking sheets with the MELTED butter and dust with flour. Beat the ROOM TEMPERATURE butter and the sugar in a large mixing bowl until pale and creamy, about 5 minutes. Beat in the honey,then the eggs, one at a time. Stir in the cloves, cinnamon, and half of the hazelnuts. If the mixture is not stiff enough to hold its shape, add more or all of the hazelnuts. Place heaping tablespoons of the mixture 2 inches apart on the baking sheets. Pull dough gently up into a cone shape. Bake 20-25 minutes or until firm, but not hard. Transfer to racks to cool. Liberally dust with confectioners' sugar and pile high on a platter.
Waffles: Dissolve the yeast and sugar in the warm water in a large mixing bowl; let stand for 5 minutes. Add the flour and next 5 ingredients; beat at medium speed of an electric mixer until blended. Cover and chill 8 hours. Bake in a preheated, oiled waffle iron. Serve with warm Dutch Honey. Dutch Honey: Combine all ingredients in a large saucepan; bring just to a boil over medium heat, stirring frequently. Yields 2 1/2 cups.
Step one:. Mix together Water and Yeast, let rest for 5 minutes. Then add Honey,(or Brown sugar or Molasses)Powdered Milk,Whole Wheat Flour and White Flour. Beat all these ingredients together well. This batter will be thick. Once well mixed, let rise 1 hour. Step Two:. Fold in Salt,Oil and Flour. Use more Flour as needed to Knead bread. Let Bread rise for 50 minutes, then punch down. Let rise 40 more minutes then shape into loaves. This makes approximately 5 loaves. Put loaves into greased pans. Let loaves rise for 20 minutes. Bake at 350 degrees for 1 hour. When you remove the loaves from the oven, take a stick of Butter or Margarine and rub it over the top crust of the bread for a softer crust. Let cool in the pans for 5 minutes and remove to cooling racks. Now when my mom makes this Bread, she makes half of the loaves with Cinnamon,Sugar,a little melted Butter and Raisins (my Husbands favorite) Make those loaves just like you would a Cinnamon Roll - flatten the dough out and spread the rest of the ingredients on the dough, then roll back up and put in pans.
Chop the onion and garlic and sautee in some oil/butter, add the meat. Chop all you veggies up and add them to the meat, when softened a bit add the can tomatoes and the can of kidneybeans (rinse them before adding!) add cumin and cayenne to taste. Serve in bowls with a dollop of low fat cremefraiche and low fat cheese sprinkled on top. You can additionally serve whole wheat pitabread on the side (my 4 yr old loves to make crisps of the pita in the oven and then use them to dip with). *NOTE* You don't have to serve small children low fat products! They need some fats in their diet.
Place the shrimp in a pot of boiling salted water and cook only until they begin to curl into a "c" shape; drain and place in a large bowl that has a tight-fitting lid. Combine the parsley, onion, celery, vinegars, olive oil, mustard, red pepper flakes, salt and pepper in a medium-size bowl and mix well. Pour over the shrimp. Cover the shrimp and refrigerate for at least 24 hours. Stir the mixture every several hours. Drain off the marinade and serve the shrimp in a shallow dish, accompanied by cocktail forks or toothpicks.
Preheat oven to 375. In a skillet, cook chicken through. Add seasoning per envelope directions. Set aside. In a smaller skillet, fill up to halfway with vegetable oil, heat until hot. Quickly dip each corn tortilla into the oil, letting oil set in (about 2-5 seconds). Place on a paper-towel on a heat-proof plate. Repeat until all have been heated. On a workspace, place one tortilla (Be careful, as the tortillas may be VERY hot). Spoon 1-2 Tablespoons of chicken onto center of tortilla. Sprinkle with cheese and roll up tortilla (ends will be open). Place seam-side down on a cookie sheet. Repeat until all have been used. Place in oven, bake about 15-20 minutes or until slightly golden brown and crispy. For cheese sauce, in a microwave-safe bowl, place velveeta cheese. Melt in microwave. Add Rotel to taste, and milk or water to thin. Tip: If you have leftover tortillas, cut them into wedges and bake for 5-10 minutes until crispy for chips.
In large saucepan, heat oil over medium-high. Add onion and cook about 3 minutes until tender. Stir in remaining ingredients EXCEPT rice. Bring to a boil then stir in rice. Cover, reduce heat and simmer for 5 minutes. Remove from heat and let stand 5 minutes before serving.
Heat oven to 350. Blend sugar and cinnamon in a small bowl, set aside. Spray 10 inch tube or bunt pan with non stick spray. Dust pan with the sugar, cinnamon mixture. Blend cake mix, applesauce and egg beaters, and pour into pan. Bake.
Fill a tall glass with ice. Add brandy (1 to 2 shots, depending on how happy you are). Add creaming soda and lemonade. Stir. Taste. Top up with additional cream soda or cold water if it's too strong.
Prepare the shrimp according to package directions. Place shrimp on the hoagie rolls and top with lettuce, tomato, mayonnaise, tartar or your favorite sauce.
1.	Preheat oven to 350 degrees and lightly grease a mini muffin pan with some coconut oil or cooking spray. 2.	Place all ingredients (except berries) into a blender or food processor, and blend until smooth. The batter will be thick. 3.	Fill the muffin cups 1/3-1/2 full and place berries on top, berries will sink down as they bake. 4.	Place tray in the oven for 7-10 minutes until golden brown on top and tooth pick comes out of the center of the muffin clean.
Boil all of the potatoes in water until tender. Drain well and mash the potatoes with the butter, buttermilk and 1/4 teaspoon sage; add salt and pepper, to taste. Heat the oil in a large pan and saute the turkey, onion, garlic, carrots and zucchini for 5 minutes. Add the cayenne pepper, 2 teaspoons marjoram, 2 teaspoons sage, tomato paste and stock. Simmer, uncovered, gently for 10 to 15 minutes. Add the peas and adjust the seasoning. Put the turkey/vegetable mixture into the bottom of a 2 quart casserole and frost the top with the mashed potatoes. Sprinkle with the sunflower seed kernels and bake in a pre-heated oven at 350°F for 30 to 40 minutes.
Heat oil in a large, heavy stew pot on medium heat. Add onion and cook til soft. Add carrots, celery & garlic. Cook for about 3 minutes. Remove veggies from the pot to a bowl & set aside. Add sausage to the pot. Crumble and cook till brown. Drain off grease. Add sausage & veggies back to the pot. Add oregano, basil, pepper flakes & salt. Stir to coat well with spices. Add tomatoes, tomato sauce, broth and beans. Bring to a boil. Reduce heat & simmer for about an hour. Add the tortellini and simmer for 10-15 minutes or till tortellini is done. Serve with parsley and parmesan cheese sprinkled on top.
!.add egg yolks,worcestershire sauce,walnuts and chicken livers to food processor and blend .Set aside. 2.brown sausage. 3.Mix stuffing with the spices and salt. 4. add chopped vegetables to stuffing mixture. 5.add egg yolk mixture and broth to stuffing. 6.fold all ingredients together. 7.stuff turkey cavity. 8.follow directions for baking times on stuffed bird.
1.	Bring a large pot of water to a boil and salt it. Add chicken to pot along with smashed garlic and sliced ginger. Bird should be completely submerged, but only just. Cover, reduce heat to medium, and cook for 10 minutes. Turn off heat and let bird remain in water for 45 minutes to an hour, covered, or until it is cooked through. 2.	Remove chicken from pot, reserve stock, and let bird cool to room temperature. Put half the peanut oil in a skillet over medium heat; you may add trimmed chicken fat to this also. When oil is hot, add remaining garlic, along with shallots; cook, stirring occasionally, until lightly browned, about 5 minutes. Add rice and cook, stirring, until glossy. Add 4 cups reserved chicken stock and bring to a boil, then reduce heat to low and cover; cook for about 20 minutes, until rice has absorbed all liquid. Stir in salt and pepper to taste. 3.	Make a dipping sauce of remaining oil, ginger, half the scallions and a large pinch of salt. 4.	Shred or chop chicken, discarding skin. Put rice on a large platter and mound chicken on top of it; decorate platter with cucumbers, tomatoes, remaining scallions and cilantro. Sprinkle sesame oil over all and serve with dipping sauce.
Place ingredients in bread maker in the order suggested by your ABM manufacturer (mine is a Corner Bakery and it is supposed to go in as written above). Some are wet to dry and others are dry to wet. Cook on French Bread Setting on Light crust for best results.
Preheat oven to 350°. Beat pumpkin, eggs, oil and brown sugar together until fluffy. Combine dry ingredients together. Then add molasses and dry ingredients to your mix until well blended. Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2-inches apart. Bake for 10-13 minutes or until done. Filling: Add all ingredients in a bowl and beat until fluffy. When whoopie shells are cooled, place a scoop of filling between two shells. Wicked good!
Mix all ingredients together in large bowl and then pour into 3 graham cracker crust and put in the freezer overnight and when time to serve drizzle magic shell chocolate harding over top. enjoy!
melt butter and add eggs one at a time, beating well after each addition. add vanilla extract. add flour and mix well. pour batter into a pan. bake for 35-40 minute or until brownies are tested done with a toothpick. let it cool before cutting.
Layer half of each of green onions and mushrooms in a greased 9-inch baking dish. Add fish, and sprinkle with salt, pepper and Italiian seasoning. add remaining onions and mushrooms. Combine olive oil and next 4 ingredients, pour over vegetables and fish. Cover and bake at 350 for 40 minutes or until fish is opaque. Sprinkle with paprika and parsley.
Halve cucumber lengthwise; seed and thinly slice crosswise. Place in bowl. Peel and halve carrot; thinly slice crosswise and add to cucumber. Add radish and onion. (We used fresh mushrooms instead of onion). Whisk together oil, vinegar, sugar, soy sauce, sesame oil and hot pepper sauce; add to cucumber mixture and toss to coat. (We left out the sugar and used tahini as a substitute for the sesame oil).
Preheat oven to 400 degrees. Thoroughly wash chicken in cold water, especially cavity, pat dry. Using kitchen shears, remove backbone and ribs to "butterfly" chicken. Gently separate, but do not remove, skin over chicken breast, legs and thighs. Wash and cut potatoes (skin on), carrots, and onion into coarse cubes. Spray a 13 by 9 inch baking dish with non-stick spray. Spread vegetables in bottom of dish, drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoons garlic salt and 1/2 teaspoons coarse ground black pepper. Place chicken on top of vegetables. Combine 1/4 cup olive oil, 1/4 cup lemon juice, 1 teaspoons lemon pepper, and 1/2 teaspoons garlic salt with a whisk. Gently lift chicken skin and drizzle olive oil and lemon juice mixture under the skin. Pour any remaining oil mixture over skin. Tent dish with aluminum foil. Place in preheated oven for 40 minutes, remove foil, and roast for 30-45 minutes longer, until chicken juices run clear.
Heat oven to 425°F. Prepare dough using mix and 2/3 cup milk,. according to package directions for biscuits. Roll dough into a 18 X 10-inch rectangle. Saute onions in butter. Combine onions,tuna, mushrooms, and dill with 1/2 cup mushroom soup, reserving balance of soup. Spread mixture over biscuit dough and roll up starting at wide edge. Seal edges tightly by pinching two sides together. Place on ungreased baking sheet with sealed edges down. Cut slits on top and bake 15-20 minutes or until lightly browned. Warm reserved soup and a 1/4 cup milk in a saucepan; pour over tuna roll and serve.
Heat oil in heavy large skillet over medium heat. Add sausage; saute until cooked through and brown, breaking into pieces with spoon, about 8 minutes. Using slotted spoon, transfer sausage to large bowl. Add celery and next 6 ingredients to drippings in skillet. Saute over medium heat until vegetables are soft, about 5 minutes. Discard bay leaf. Add mixture to sausage. (Can be made 1 day ahead. Cover; chill. Reduce to lukewarm before continuing.) Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Add bread to sausage mixture. Whisk milk, broth, and butter in bowl to blend. Mix into stuffing; season stuffing with salt and pepper. Mix in eggs; transfer to prepared dish. Bake uncovered until cooked through and brown, about 50 minutes.
Preheat oven to 375°F. Place frozen tamales in microwave and cook on high until thawed, about 5 minutes. Remove husks. Cut tamales in half lengthwise. Place in single layer in 10-inch-diameter glass pie dish. Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend; drizzle over casserole. Sprinkle grated cheese over top. Bake casserole until heated through and bubbling, about 35 minutes. Sprinkle with 1/2 cup cilantro. Serve with avocado and more salsa, if desired.
Put dried lentils and rice in crock pot. Fill crock pot up with warm water until there is about two inches of water above the beans and rice. The crock pot should be on the highest setting for it to cook the fastest. Cook the turkey or beef in a skillet until browned. Add meat to lentils and rice and stir together in crock pot. Once the lentils and rice are fulled cooked,. shut off the crock pot and stir in your frozen vegetables. The last step is measuring and freezing the individual servings for easy feeding to your dog.
In a large pan mix the tomato sauce, soup, onion flakes and mushrooms. Stir in the cheese, parsley, and pepper. Cook over medium heat, stirring ofte, until the cheese melts. Add the elbow macaroni and mix it well. Lower the heat and cover. Simmer for 10 minutes, stirring occasionally.
Preheat oven to 350*. Grease and flour 10" bundt pan. set aside. for STREUSEL: combine 2 tbls cake mix, 2 tbls brown sugar, 1 tsp orange peel and cinnamon in medium bowl. Stir in 1/3 cup pecans. set aside. for CAKE: combine remaining cake mix, eggs, pudding mix, 1 cup orange juice and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Sprinkle with streusel. Swirl with knife. Bake at 350* for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool in pan 25 minutes. Invert onto serving place. for GLAZE: combine 1 tbls brown sugar, 1 tbls orange juice and vanilla extract in small bowl. Add powdered sugar gradually, stirring until smooth. Stir in 1 tsp orange peel. Drizzle half the glaze over warm cake. Sprinkle 1/3 cup pecans over glaze. Drizzle remaining glaze over pecans. Serve warm.
Preheat oven to 425 degrees F. Combine golden onion recipe soup mix with flour; set aside. Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well. Place in large shallow baking pan, on rack, and chill 30 minutes. Drizzle with butter, then bake 45 minutes or until well done. NOTE: This is a great recipe for picnics or just eating on the patio.
Combine flour, baking powder, salt, sugar, and baking soda in a large bowl. Whisk to blend. Combine eggs, oil, sour cream and buttermilk. Stir into flour mixture until smooth. Spoon about 1/3 cup batter per pancake onto nonstick griddle or skillet that is ready to cook on. Turn when tops are covered with bubbles and edges look cooked. Cook until browned. Serve with your favorite syrup.
Cook Lasagne noodles according to the instructions, drain, separate and lay them out on a cutting board or countertop. In a skillet saute the onions& Leeks in the tbsp of oil until onions are transparent, remove from heat, allow to cool. Mix the Feta& Ricotta cheese with the beaten egg, add onions& leeks (make sure they have cooled befor adding). Pour 1/3 of the pasta sauce into the bottom of a 9 x 13" baking dish. Divide the cheese/onion mixture evenly between the noodles. Spread the mixture to cover each noodle and roll up the noodle. Place rolled noodles seam side down in the baking dish. Top the rolled noodles with the remaining sauce and bake in a 350 Oven for 30 minutes. Sprinkle some feta cheese on top before serving (Optional).
Place meat in crockpot. Combine mushroom soup, onion soup mix and soda. Pour over meat. Cover and cook for 6-8 hours on low (until beef is tender). Serve over rice.
Peel the bananas and cut each into half down the middle of the fruit using a knife (with help from an adult) and then cut the banana across to make 4 or 6 pieces. Heat the coconut milk in a pan (This must be supervised at all times) and add the palm sugar and salt. Simmer gently until the sugar has melted. Do not cover the pot with its lid. Gently add the banana to the coconut milk and simmer until bananas are soft. This should take about 2 minutes. (Again supervision is needed at all times). Take care to keep the bananas submerged or they will change colour. Adjust sugar and salt to taste. Serve immediately in shallow bowls, allowing one banana per person.
Melt butter and oil in a large frypay on a medieum high heat. When just melted add chilli and crushed garlic. Allow to bubble until the garlic smells good. Add the bay leaves and chopped chicken livers to the pan and seal lightly on both sides. Add sherry to the pan and simmer until reduced by half. Stir in tomato paste, water and oregano until combined (this will be a thick sauce). Simmer gently while rice cooks. Stir occassionally. I also crush a couple of the livers under my spoon to make a rich sauce. Rice: Put kettle on so you have boiling water before adding to the pot. In a medium pot place the rice, boiling water and butter. Put lid on pot and bring to boil ( it won't take long). Leave the lid on and drop the heat to a slow bubble. Cook for 20 minutes without removing the lid. Serve. It's also nice with a bit of grated parmesan and ground pepper on top of each serving.
Cut steak into strips. Combine flour, salt, and pepper into a ziplock bag add steak and toss until coated. Add coated steak, onion, garlic, and green pepper to the crock-pot (slow cooker); stir. Mix together tomatoes, beef base, soy sauce, and Worcestershire sauce then pour into crock-pot. Cover and cook on low setting for 8-10 hours . If you'd like a thick gravy, one hour before serving turn to high setting, and add a smooth paste of 3 tbs flour and 3 tbs butter (or water) stir into crock-pot. Serve over a bed of rice.
Clean & trim shrimp & make 1/4-inch-deep incision on the top of each one (the side without the feet) from tail to head, then under cold running water, open the incision & wash away any brownish-black matter (including the thin, dark vein). In a large nonreactive) stainless steel or glass bowl, combine lime juice, pineapple juice, rum, cilantro & garlic, then salt & pepper to taste. Add shrimp, cover the refrigerate, allowing shrimp to marinate for as least 2 & not more than 3 hours. Remove shrimp from the marinade & set the shrimp aside, discarding everything else. Run a skewer through each shrimp, skewering it in the tail area & also in the thicker, upper area, fitting 8 shrimp on a 10-inch skewer. IF USING WOODEN SKEWERS, DO NOT LEAVE ANY GAPS BETWEEN THE SHRIMP! Place shewered shrimp on the grill over medium-high heat & grill about 3-4 minutes on each side, until the shells turn bright red & the meat is an even, opaque white. Remove shrimp from the grill & serve on a bed of Mango Lime Relish, either skewered or not, as you prefer.
Combine all dry ingredients in a bowl. Stir in the vegetable oil. Stir in the boiling water (adult only) and mix until combined. When the dough has cooled a little, knead it on a clean surface until it loses all stickiness and becomes smooth and stretchy. No residue should come off on your fingers. If it is still sticky, add a little more flour. If it's too dry and crumbly, add more water (a tablespoon at a time).
Combine soy sauce, calamansi or lemon juice, sprite, sugar, pepper and garlic and pour over pork stirring until all meat is coated and well marinated. Marinate overnight. When ready, grill on hot charcoal. Use marinating liquid to baste the meat while on the grill.
Beat eggs well. Stir in veg. oil, sour milk, and diced apples. Sift dry ingredients together. Set aside. Streusel Topping: Combine flour and Splenda. Rub in the margarine. Pour in the semiliquid ingredients into a well made in the center of the dry ingredients. Stir quickly just until moistened. Spoon the muffin mixture in 18 greased muffin cups, 3/4 full and sprinkle with the struesel topping. Bake at 350 F(180 C) for approximately 15 minutes, or until knife inserted in muffin comes out clean.
Place all ingredients into a large mixing bowl, and mix for approx 2 minutes. Pour into a hot non stick pan and cook until air bubbles form on one side. Flip and cook until done (do not press on pancakes too hard because they will shrink.). Other variations include using all purpose plain flour with a small amount of bicarbonate soda, or substituting half the milk for a sweet lemonade. Top with maple syrup or lemon and sugar mix.
Rinse the chicken and pat it dry. Beat the eggs in a 9x13" dish. Lay the chicken pieces in the dish, and sprinkle with salt, pepper & garlic powder. Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated. Put enough oil in cast iron pot or electric skillet to come just halfway up the sides of the chicken parts. Heat the oil until just smoking, about 375°F. Put the flour in a paper bag, add the chicken pieces, a few at a time, and shake to coat well. Remove the chicken with tongs and place it it in the hot oil. Cover the pan, leaving a crack for steam to escape, lower the heat to 325F for electric skillet and cook for 10 minutes. Turn the chicken with tongs, cover again (leaving the lid open a crack) and cook for 10 minutes longer. Very large pieces may need to be cooked longer. Drain the chicken on paper towels and transfer to platter. To make the glaze, melt butter in a saucepan over low heat. Whisk in the honey until well blended. Bring to a simmer and add the pecans. Simmer for 10 minutes, stirring occasionally. Ladle the glaze over the hot fried chicken and serve.
Peel and seed the melon, cut in chunks and process in a blender or food processor until smooth. Pour into a large mixing bowl; set aside. Combine 1/2 melon puree and cream cheese in blender. Process until smooth. Add to remaining puree and set aside. Combine sugar, gelatin and orange juice in a small saucepan. Cook on low heat, stirring until sugar and gelatin dissolve. Slowly add to melon mixture, stirring well. Pour into crust. Chill until firm. Garnish pie with Cool Whip and melon balls.
Brew a pot of coffee - as strong as you can make. Add 3 cups of sugar to coffee & stir to dissolve. Once cooled, add pint of Everclear to coffee/sugar mix . Store in 1/2 gallon glass container for at least 10 days. I plan to split between 2 - 1 quart Mason jars, dividing the vanilla bean between between the two jars.
Blend honey and mustard in a small bowl with a fork until emulsified. Drizzle in the balsamic vinegar until dressing is just thin enough to pour over salad. Taste and add more vinegar if desired. Crush the peppercorns with a mortar and pestle or in a spice grinder. Mix in dressing and drizzle on salad.
Put sugar and lime juice in bottom of a highball (tall) glass. add mint leaves and muddle. add the rum and fill the glass with ice. Add cranberry juice and top with sparkling water.
Dissolve the mustard powder in the water, add the other ingredients, whisk until smooth. The mixture will taste bitter and acrid at first, until the powdered mustard reconstitutes, but will mellow as it sits. Prepare one hour in advance.