HumbleIntelligence/food-ner-1-Million huggingface dataset:
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips and Hershey Bar. CHILL DOUGH OVERNIGHT. (This makes a BIG difference!). Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.
In large mixing bowl beat butter on high speed for 30 seconds. Add sugar and beat until combined. Beat in lime peel, lime juice and vanilla until combined. Mix in flour until combined. Add nuts and stir just until combined. Divide dough in half. On lightly floured surface, roll each half of dough to 1/4 inch thickness. Using 1-2 inch cookie cutters, cut out dough (shape of your choice). Place cutouts on ungreased cookie sheets. Bake at 350 degrees for 8-10 minutes or until light brown around the edges. Transfer to wire rack and cool completely. While cooling, beat all frosting ingredients together with mixer, until smooth. May tint with green food coloring if desired. Adjust consistency with powedered sugar until spreadable. Frost cooled cookies. Store frosted cookies in refrigerator.
Dice or grind the chicken and place it in the bowl of a food processor and process. While the machine is running, add the egg whits and then the cream and the brandy in a steady stream. (You have now made a mousseline.). Season the mousseline with nutmeg, salt and pepper and poach a small amount to test for seasoning; adjust seasoning if necessary. Transfer to a metal mixing bowl in an ice bath. Separately blanch the carrots and broccoli; drain and blot dry on a paper towel. Saute the mushrooms in the oil; when soft, remove from the pan, drain them and chill them. In the same pan, saute the bell papper and leek till just softened; remove from the stove and add the herbs. Fold the carrot, bell pepper, leek and herbs into the mousseline. Roll out the brioche dough to about 1/8" (3 millimeters) thick and refrigerate until well chilled. Line a buttered pate mold (12 x 4 x 3 inches or 30 x 10 x 7.5 cm)with the chilled brioche, reserving the excess to cover the top and for garnish. Fill the mold one fourth full of mousseline. Layer the mushrooms over the mousseline and then cover them with another layer of mousseline, followed by the broccoli. Repeat, finishing with a last layer of mousseline. Fold the brioche dough over the top and brush with beaten egg yolks. Make a top from the remaining brioche and place it over the mold; cut a vent and insert a foil funnel into the vent. If you like, cut remaining brioche dough into decorative shapes such as leaves or braids for the edge and garnish the top. Mix the eggs and water and brush the top of the terrine. Bake at 425 degrees F. (220 degrees C.) until the internal temperature reaches 125 F (52C), approximately 25 to 30 minutes. Cool in the mold, then carefully turn it out and Voila!
In large saucepan, heat olive oil and add garlic, onions, celery, and mushrooms. Saute vegetables until limp. Add tomatoes, tomato paste, wine, and clam juice. Bring to boil, and then reduce to simmer. Add remaining ingredients, except fish. Simmer 30 minutes. Keep hot. Place fish portions in 6 individual casserole dishes. Top with sauce and bake in preheated 425 degree oven approximately 10 to 15 minutes or until fish flakes easily. Note: May be baked in large baking dish, laying fish out side by side and topping with sauce. Bake the same. Garnish with lemon wedges.
Heat oven to 350F and bake the potatoes until fork tender, about 1 hour to 1 hour 15 minutes. (You can bake the potatoes beforehand). Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Cook the roux (flour in butter) until a very pale golden. Gradually add milk to the roux, garlic and season to taste, whisking constantly. Cut potatoes in half, scoop out the interior and set aside. Chop up half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted in . Note: You can set aside a bit of the bacon, green onions and cheese to sprinkle on top for a nice appearance. Enjoy!
Grate Potatoes and onion together. Add flour and egg. Add salt and pepper to taste. Mix well. In fry pan add enough oil to coat pan. Place 1 heaping tablespoon of mixture in pan and spread out. Cook until crisp and then turn over. Place on paper towel to remove grease.
Combine meat, Parmesan, bread rumbs, milk, and egg. Make into about 20 meatballs, using a rounded tablespoon for each. Brown and drain. Sprinkle with flour. Stir gently to coat meatballs. Combine tomatoes, Heinz 57, sugar, and salt. Pour over meatballs. Simmer uncovered for about 25 minutes. Stir occasionally. Serve over noodles, rice, or pasta of your choice.
Pick over split peas, discarding any that are discoloured. Wash in several changes of cold water. Place in a deep pan and add the amount of water stated. Put on medium heat and bring to a boil, skimming when necessary. When boiling reduce heat to low and cover pot and simmer gently for one hour without stirring. Peel potatoes and cut into small dice leave in some cold water on the side so they do not dicolour. In a small pan fry onion in olive oil until lightly flecked with brown. Add potatoes, onion and oil to split peas. Cover and simmer for a further hour or until peas and potatoes are very soft. Do not stir during cooking as this can cause scorching. When cooked stir in sea salt to taste and puree. (I use a blender). Serve in deep plates with lemon wedges to be squeezed to individual taste. Additional olive oil is often drizzled onto the puree. Serve with a side of fresh salad topped with gourmet black olives & feta for a lovely light meal. Enjoy!
Preheat oven to 350°F. Grease and flour bundt pan. In a large mixing bowl, place cake mix, water, oil, eggs and almond extract. Mix until just blended. Beat on high for 2 minutes. Fold in nuts. Pour into prepared bundt pan. Bake for 50-60 minutes at 350°F or until cake tests done. Remove from oven and cool for 15 minutes. While cake is baking, prepare glaze. In a small saucepan, bring corn syrup and butter to boil. Remove from heat; stir in almond liqueur, keep warm over heat. Invert bunt cake onto cake round. Poke warm cake with a fork. Carefully brush on glaze every few minutes until glaze is done. Cool well before wrapping.
Preheat the oven to 350°F Lightly grease a 9 x 13-inch pan. To make the streusel: In a large bowl, cream together the butter, sugar, salt, cinnamon, and vanilla. Add the flour, beating until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside. To make the batter: In the same bowl in which you've just made the streusel (you can use a different bowl if you want, but this saves on washing dishes), cream together the butter and brown sugar, beating until smooth. Beat in the eggs, scraping the bowl and again beating until smooth. Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour. The mixture will be fairly stiff. Scoop the batter into the prepared pan. Dollop the cranberry sauce on top, breaking it up with a fork first, if necessary. Sprinkle the streusel over all. To bake the coffeecake: Bake coffeecake for 40 minutes, or until a cake tester inserted into the center comes out clean. Remove it from oven, and cool for 30 minutes before serving (or serve it hot from the oven, if you don't mind it crumbling a bit!).
Combine all ingredients except sugar substitute and milk in a saucepan. Bring to a boil, reduce to a simmer, and allow to simmer for 15 minutes. Strain into a pitcher. Add the sugar substitute and stir until dissolved. Chill until very cold. To serve, pour 2 tablespoons of evaporated milk over ice in a tall glass. Pour over 6-8 oz of iced tea, stir and enjoy!
Preheat the oven broiler. Smear a thin coat of softened butter on one side of each of piece of bread. Dust bread with cinnamon in a mottled pattern. Sprinkle sugar on top. 1/2 to 1 tbsp per slice depending on taste and size of bread slice. Place under hot broiler. Remove when the tops are sizzling and the edges of the crust are one step away from burning.(approx 1 1/2 to 2 minutes). Serve with Mexican hot chocolate. Note: If you are a toast purist, toast the bottom sides before buttering and seasoning the tops.
Preheat oven to 180 degrees Celsius. Grease a 12 hole 125ml muffin tin. Put butter and sugar in a large bowl and beat until pale and creamy. Add eggs, one by one, then add vanilla and beat until well combined. Sift flours together and fold into butter mixture while slowly adding the milk. Stir until almost smooth. Divide mixture between muffin holes and bake for 20 minutes. Remove from the oven and leave in the tin for at least 10 minutes. Turn out on rack to cool. For the icing, melt the chocolate in a bowl over hot water, stirring until smooth. Remove from the heat and cool slightly. Gently beat in the sour cream until icing is thick and creamy. Spread icing on the cooled cupcakes and decorate with raspberries.
Dissolve gelatine in hot water. Add cocoa powder to one cup of milk and heat for 5-7 minutes. to make a smooth paste. Add the gelatine, walnuts, chocolate, the other cup of milk and the condensed milk. Mix very nicely and keep aside. Whisk cream in another bowl and fold in the chocolate mixture. Serve chilled with cream and grated chocolate.
In a small heavy saucepan melt butter. Add in flour and whisk 1 minute. Gradually whisk in cream, wine and chicken broth; boil until the mixture is thick enough to coat the spoon (about 1 minute). Add in crumbled Gorgonzola and stir/whisk until the cheese is melted and smooth and the sauce is reduced to desired consistency (about 5-6 minutes).
In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm. Add mushrooms; saute until tender. Return steak to pan. Add soup, sour cream, onions, thyme and marjoram; heat gently (do not boil). Serve over noodles or rice.
Preheat oven to 350°F Coat a 9 x 5-inch loaf pan with nonstick cooking spray. Add flour to a large bowl, followed by the sugar, baking powder, baking soda, salt and nutmeg; stir well with a wire whisk. In another bowl, combine the zucchini, oil, egg and egg white, vanilla, lemon zest and yogurt. Add zucchini mixture to flour mix, combining until just moist. Pour into loaf pan and bake for 55 minutes to an hour, or until a toothpick inserted in the middle comes out clean.
Place ingredients in a shaker filled with ice. Shake vigorously and strain into a chilled martini glass that is rimmed with finely ground Oreo cookies.
Preheat oven to 350. Line muffin pan with 12 paper liners. In medium bowl, combine dry ingredients. In large bowl, combine milk, butter, honey, eggs and orange zest. Fold into flour. Stir in cranberries. Divide batter among 12 muffin cups. Bake 25-30 minutes.
Heat 3 tablespoons oil in a large skillet over medium heat; add in mushrooms, onion, bell pepper, cabbage, bean sprouts and celery; cook stirring with a wooden spoon until browned and the cabbage is softened (about 10-12 minutes) adding in the garlic the last 2 minutes of cooking. Dissolve the cornstarch in water, add to the veggies along with the water chestnuts or cashews, chicken broth, soy sauce, cayenne and sugar; bring to a boil and simmer over medium-low heat for 10 minutes. Add in the cooked chicken and black pepper then heat through. Season with salt if desired.
Grease 13x21x6-inch pan. Cut each doughnut into 8 pieces. Place in bottom of pan. In large bowl, beat together eggs and milk. In separate bowl, stir together nutmeg and cinnamon (equal parts), sugar, vanilla and raisins. Spread atop doughnuts. Pour egg mixture over all. Stir and let sit about 30 minutes; stir again. Bake in 350°F oven 30-45 minutes, until pudding is brown. NOTE that doughnuts cut better if refrigerated 2-3 days prior.
Cream together the shortening and sugars. When light and fluffy, add the vanilla and egg. Beat well. Mix in all the dry ingredients, including the dandelion petals. Drop by spoonfuls or roll into balls about 1/2 inch round, and place on an ungreased cookie sheet. Bake at 375 degrees F for about 7 minutes or until the edges are slightly brown.
Combine apple juice, mustards, vinegar, oil, lemon juice and shallot in a medium bowl and mix well. Place chicken in a single layer in a shallow non-reactive pan. Pour marinade over, cover and refrigerate 8 hours or overnight. To cook, drain chicken, reserving marinade. Place chicken over medium-hot coals and grill 6-7 minutes per side, until internal temperature is 165 degrees Fahrenheit (74 C). While chicken is grilling, place reserved marinade in a saucepan over medium heat and bring to a boil (or use a fresh batch of marinade ingredients). Reduce heat and simmer 8 minutes, or until chicken has finished cooking. Spoon sauce over chicken and serve.
In a 1-1/2-quart casserole, stir together sugar, cocoa, salt, milk, and vanilla until partially blended. Put butter or margarine over top in center of dish. Microwave on HIGH power 2 minutes. Stir well until smooth. Pour into a greased 8-inch square dish. Chill about 1 hour.
In a large skillet, saute onions in 1 tablespoon of butter until tender; remove and set aside. Spread barbecue sauce on four slices of bread. Layer each with one slice of cheese, 2 slices of Canadian bacon and turkey, pickles, onions, and top of with another slice of cheese. Cover with remaining slices of bread. In the same skillet over medium-low heat, melt remaining butter as needed. Cook sandwiches on both sides until golden brown and cheese is melted.
Cook pasta according to package directions. In a medium saucepan (for the shrimp), bring water to boil. Place shrimp in boiling water. Return to Boil. Remove from Heat. Peel/Devein shrimp. In a large bowl, mix crab and veggies together well. In a medium bowl, combine ingredients for dressing. Whisk until well blended and smooth. Add hot cooked pasta, and mix all ingredients together well.
DO NOT thaw peas. Break apart with hands and place in bowl. Mix frozen peas with cream of mushroom soup and 4 ounces of the grated swiss cheese. Pour into 8x8-inch casserole dish. Top with remaining 4 ounces grated swiss cheese. Mix together bread crumbs and melted margarine. Sprinkle over top of casserole. Bake, uncovered, in 400 degree oven for 35 to 40 minutes. If top starts getting brown too fast, loosely cover with aluminum foil.
Cut croissant in half and spread mayonnaise on both sides (use more is desired). Place chicken on one side of the croissant, sprinkle with salt and pepper. Top with cheddar slices and serve.
Preheat oven to 350°F. Grease 2 cup in a muffin tin. Break an egg in both and BREAK the yoke with a fork . Cook for 10 - 15 minutes until eggs are white and cooked. Cook the sausage rounds over medium heat in one teaspoon of oil till cooked. Toast English Muffins. When finished toasting, use margarine or butter as spread. Make your sandwich. Add sausage, cheese, then the egg. Enjoy and review recipe.
Preheat oven to 400°F Line a baking sheet with foil. In a small bowl, mix together the honey, butter, cinnamon and salt and pepper to taste. Arrange the squash on the baking sheet, cut side up, and coat the squash with the butter mixture. Roast until soft, about 40 minutes. While the squash is roasting, heat 2 teaspoons olive oil in saucepan. Add quinoa and toast lightly, about 3 minutes. Add the water. Bring to a boil. Add large pinch of salt and cover. Simmer for about 15 minutes. Let cool and fluff grains with a fork. Scoop squash flesh into a small bowl and mash lightly. Add about 2 cups of the squash to the quinoa with the hazelnuts, breadcrumbs, beaten egg, crushed red pepper and salt and pepper to taste. Cover bowl and refrigerate for 30 minutes. Form into 6 patties and refrigerate the patties for another 30 minutes. Heat remaining two tablespoons olive oil in large nonstick skillet. Cook burgers until crusted and brown, about 3 minutes per side. Melt a slice of Gruyere cheese over each burger for the last minute of cooking. Toast buns. Arrange lettuce leaf on bun bottom along with tomato slice and caramelized shallots (Recipe #408147). Top with a burger and spoonful of Piquillo Pepper Ketchup (Recipe #408089). Serve with oven fries (Recipe #408087).
Drain pineapple, reserving juice. Add enough water to juice to measure 2 1/2 cups; pour into saucepan. Bring to boil. Pour liquid over gelatin mixes in large bowl. Stir 2 minutes, until powder is completely dissolved. Stir in pineapple, cranberry sauce, walnuts, and apple. Spoon mixture into 24 paper-lined muffin cups. Refrigerate 2 1/2 hours or until firm. Remove liners.
Scrub the potatoes and cut into bite size pieces. Cook in water to cover in a saucepan just until tender. Place half the potatoes in a 2 quart baking dish. Season with salt and pepper. Drizzle with half the melted butter. Sprinkle with half the bacon, half the cheese and half the scallions. Repeat layers with the remaining ingredients. Bake at 350*F for 20 minutes or until bubbly and heated through.
Preheat oven to 350 F. On 2 cookie sheets, toast the bread cubes for 15 minutes, or until the bread is golden brown. Transfer to a very large mixer bowl. Bone the chicken and very finely chop the meat, discarding the skin. (I do this in the food processor while chicken is still warm.) Add the chopped vegetables and chicken meat to the bread, along with the seasonings. Toss. In a medium bowl, beat the eggs;add the evaporated milk and broth. Pour over the bread mixture and blend. The mixture will be quite moist. Allow to stand 1 hour. Preheat oven to 350 F Transfer the dressing to an oiled 3 quart glass casserole that is 10 inches in diameter and 3 inches deep (at this point, dressing can be frozen for future use; thaw before baking.) Bake dressing for 2 hours, or until the center of the
Take a date, make a vertical cut deep enough to remove the pit, but not so deep as to cut the date in half. Discard the pit. Stuff each date with two hazelnuts and dip it in melted chocolate. Roll each to cover completely and then lift out with a fork letting the excess chocolate drip off before placing on a parchment lined baking sheet. Sprinkle flake salt on top of each chocolate covered date when they are almost dry. If you sprinkle the salt too early when the chocolate is too wet the salt will become slightly brown. Store the stuffed dates in an airtight container in the fridge, but bring them to room temperature before serving to heighten the taste of the chocolate. Package them up in a pretty box and you have homemade gift that's sure to be remembered.
Add all ingredients (except macadamias) to your bread-maker in the order as per your instruction manual. Select sweet bread option & crust light and large loaf setting, press start. When your machine is ready for add-ins (mine beeps) add the macadamias.
Cream together sugar, shortening, eggs and vanilla. Add all dry ingredients and mix thoroughly. At this point stir in your favorite candy, chocolate chips, nuts, candied fruit, raisins or anything you would like to use. Drop by teaspoonfuls on greased cookie sheet and bake at 375 degrees for 10 to 12 minutes.
Combine the cabbage, carrots, apples, onions and pecans in a large bowl; mix well with your hands and set aside. In a small bowl, stir together mustard, sugar, cayenne, red pepper flakes[if using],cumin, mayonnaise and lemon juice until blended. Season with salt and freshly ground pepper. Pout the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning. Mound onto a platter and garnish with mint leaves.
Combine the raisin filling ingredients in a saucepan and heat over medium heat until the raisins are plump and the liquid has almost completely evaporated (about 10 minutes). While the raisin filling is heating, cream the butter and brown sugar together, mix in the dry ingredients and 1 tablespoon of water (it will be very crumbly). Press half of the mixture (about 2 cups) firmly into the bottom of a greased 9"x13" pan and spread with the raisin filling. Mix 1 tablespoon of water with the remaining crumbs and scatter over the raisin filling. Bake at 350°F for 35 minutes and then cool slightly. Mix together the cinnamon icing, adding enough milk to make a drizzling consistency, drizzle over the top and cut into squares.
Cream together cream cheese, mayo, sour cream. Blend in spices, Worcestershire sauce, and hot sauce. Stir in cheeses, pimientos, black pepper and beat until creamy and combined. A hand mixer works well for this. Cover and refrigerate for about and hour. Serve with crackers and celery sticks.
Preheat oven to 350 degrees. Trim fat from chops. Combine juice and next 4 ingredients in a bowl; stir well. Combine breadcrumbs, italian seasoning, paprika, and dash of garlic powder in shallow dish; stir well. Dip chops in juice mixture and dredge in breadcrumb mixture. Place chops on a broiler pan coated with cooking spray. Bake at 350 degrees for 50 minutes or until tender, turning after 25 minutes. Yield 4 servings. 5 ww pts per serving.
Preheat oven to 375 degrees. In large mixer bowl, combine sugar, brown sugar, molasses, egg, baking soda, cinnamon, ginger, cloves and zest. Beat at medium speed until well mixed. Add flour and sour cream; continue beating well. Spoon batter into greased mini muffin pans, filling cups 3/4 full. Bake at 375 for 11-14 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes then remove from pan. Sprinkle with powdered sugar.
Combine sauce ingredients in a saucepan. Bring to a boil and cook until cherries soften. Remove from heat and set aside. Preheat the oven to 350 degrees. In a medium bowl, combine the goat cheese, fresh herbs and heavy cream to create an herbed goat cheese mixture; set aside as this will be stuffed inside the chicken breast. Prepare your chicken by creating a pocket for the stuffing. Using a sharp paring knife, make a slit into the side of the chicken breast, cutting along one edge of the chicken. The slit should be about 2-3 inches, depending on how large your chicken breasts are. To fill your chicken breasts, place 1/4 of the herbed goat cheese mixture inside the slit of each breast. Season the chicken breast with salt & pepper to taste and set aside. Prepare your skillet by heating up the oil and butter on high heat. Carefully place the chicken in the skillet and gently brown on all sides. Place the browned chicken in a baking dish and carefully pour the cherry balsamic braising sauce around the chicken. Bake in the preheated oven for 30-35 minutes. Plate chicken and pour glaze over each piece.
Preheat oven to 375°F Grease a 9x13" baking dish. Cut tops off tomatoes and spoon out the flesh. Place flesh in a sieve and press down lightly to retain juices (you will need 1/4 cup of juice total). Blot insides of tomatoes with a towel to remove excess juices. Season insides with salt and pepper. Melt butter with 2 tbs of the olive oil in a skillet over LOW heat. Add onion and saute for 5 minutes. Add garlic and saute for 3 minutes. Remove from heat. Stir in bread crumbs, herbs and Parmesan. Stir in reserved 1/4 cup tomato juices and then the egg. Stuff tomatoes with breadcrumb mixture. Place tomatoes in prepared baking dish in a single layer. Drizzle with remaining 2 tbs of olive oil. Bake for 30 minutes until topping is browned and crisp. Serve immediately while hot/warm.
Chop onion, Green Onion and Celery. Heat Oil and cook veggies for ten minutes. Make sure not to color veggies while cooking. Make a garni of 2 sprigs of parsley and thyme and one bay leaf. Add water or chicken stock, I used one can of chicken stock and the rest water. Add potato and garlic which have been halved. Cook 30-40 minutes adding additional salt and pepper for taste.When soup is done remove garni and blend the whole soup. If there is strings from the veggies you can strain. Reheat. Make garnish from piece of celery for the top of soup when you serve, by making tiny strips not slices.