HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 deg. Spray pan with nonstick spray. The recipe called for using two 8X8 inch pans and freezing one. I'm going to try it in a 13X9. Cook the onions and mushrooms in hot olive oil until tender, add garlic and cook 30 seconds. Add wine and cook over medium high heat until the liquid is reduced, about 4 minutes. Remove from heat. In a mixing bowl, combine cottage cheese, egg, and Italian seasoning. Pour into pan(s) enough alfredo sauce to coat bottom. Add a layer of noodles. Spoon 1/4 (if using two pans) or 1/2 (if using one) of mushroom mixture over noodles. Sprinkle with mozzarella. Add a layer of noodles, and one of cottage cheese (using all). Add the diced tomatoes. The directions specify including the juice from the can, but I'm dubious. Use your own judgement. Add a layer of noodles, top with rest of mushroom mixture. Pour over remaining alfredo sauce. Sprinkle with remaining mozzarella. Cover with nonstick aluminum foil and bake 50 minutes with foil on, 5 with foil off. Time may vary if using one pan. The freezing directions say bake the lasagna for 50 minutes, recover with foil, and freeze. (I have always frozen my lasagnas uncooked and will try that first, myself) Reheating instructions say defrost in fridge for 24 hrs, let stand at room temp, uncovered, for 30 min, then reheat covered for 30 minutes at 325 and five more uncovered at 375. Since I will probably freeze mine uncooked, I will follow the defrosting instructions, but cook it for the full 50 min + 5 (or more if it looks underdone).
Preheat oven to 375 degrees. Sift the dry ingredients together (I used a dried orange peel, so it was sifted with my other dry ingredients). Using a pastry blender, cut the margarine and cream cheese into the dry ingredients (like a pie crust). Sprinkle the milk onto this mixture, mix and gather into a ball. On a lightly a floured surface, roll to 1/8" thickness. Use a 2" or 3" cutter to make 16-18 rounds. Spoon 1 to 1 1/2 teaspoons jelly onto the center of each round (don't use too much or it will "bleed out" when baking). Fold the cookie over and bake on an ungreased cookie sheet for 12-14 minutes (oven time may be less-- I used a toaster oven).
Combine water, cranberry juice, lime juice and sugar in punch bowl, stir until sugar dissolves. Stir in ice cubes, ginger ale and lime, garnish with fresh cranberries, if desired.
Set oven to 350 degrees. Line a baking sheet with parchment paper. In a bowl whisk together flour with baking powder and salt. Using an electric mixer beat the butter, sugar and eggs with extract until well blended (about 4 minutes). Add in the flour mixture, then the cranberries and almonds; mix well to combine. Divide the dough in half. With floured hands shape the dough in about 9 x 2-inch logs. Transfer the logs to prepared baking sheet, spacing evenly. In a small bowl whisk the egg white until foamy, the brush the egg white on top and sides of each log. Bake the logs until golden brown, about 35 minutes (the logs will spread when baked). Cool completely in the baking pan (leave the oven heat on to 350 degrees). Transfer the logs to a work surface. Shake out any crumbs from the parchment paper, then place back on the baking sheet with clean-side facing upwards. Using a serrated knife, sliced the logs on diagonal about 1/2 - 3/4-inches. Arrange the sliced biscotti cut side down on the same baking sheet. Bake for 10 minutes; turn the biscotti over and bake for another 5 minutes, just until beginning to lightly brown. Transfer biscotti to a rack to cool. For the glaze: stir the white chocolate in a double boiler over simmering water until smooth. Remove from over the water. Using a fork, drizzle chocolate over biscotti. Let stand until chocolate sets (about 30 minutes).
Rinse and drain strawberries. Hull and cut into halves or quarters into a big bowl and set aside. In a small saucepan over low heat, combine water, lemon juice, sugar and lavender and simmer, stirring occasionally, for about 3 minutes or until sugar is dissolved and lavender is infused. Remove from heat and strain the syrup, discarding the blossoms. Pour the strained syrup over the strawberries and toss gently to mix. Serve berries and syrup right away in nice glass bowls or stemmed glasses. Garnish with whipped cream, if desired. You can prepare the syrup in advance and let it cool. Toss with berries just before serving. Enjoy! Makes 4 servings.
Preheat oven to 450 degrees. Cut twelve 12-inch squares of aluminum foil or parchment paper. Set a square on the work surface so one corner points toward you. Below the imaginary midline that divides the square into two triangles, place a slice of tomato and a small amount of shallot; top with a piece of fish, a portion of the olives and capers, some salt and pepper, and a pinch of thyme. Sprinkle with 1 teaspoon lemon juice and a few drops of oil. Fold the triangle top down over the fish. Seal the packages by firmly folding over the edges three times and place the package in a large baking dish. Repeat with the remaining squares and ingredients. Bake for 15 minutes, rotating the pan in the oven after 10 minutes to ensure even cooking. Carefully open one package; the fish should be opaque in the center. If it is not, reseal the package and bake the fish about 5 minutes longer. Serve 2 packages per person, allowing each diner to open his or her own at the table.
Cook potatoes in large pot of boiling water until tender. Mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well. Cool slightly, place in removable liner of your crock pot and place in the refrigerator. Take out of refrigerator about 3 1/2 hours before you plan to serve them. Place in crockpot and dot with butter. Cook on LOW for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more.
In a large bowl, cream margarine, peanut butter and sugars. Add in egg and vanilla; stir to combine. Stir in zucchini. Add dry ingredients; stir to combine. Stir in nuts and chocolate chips. Cover and chill dough for at least 2 hours. Drop by teaspoonful onto greased cookie sheet. Bake in a 375A° oven for 12-15 minutes. Cool on wire rack.
1. CAKE. 2. Combine apples, brown sugar, 1 cup water, lemon juice and cinnamon. Cover and cook til apples are tender. 3. Beat together the sugar, egg, buttermilk, mollasses and oil. Set aside. 4. In a big bowl, stir together flour, baking soda, baking powder, spices, and 1/4 tsp salt. 5. Add the egg mixture to the dry mix and beat til smooth. 6. Combine cornstarch and 1 T cold water. Stir into apple mixture. 7. Pour into a 1 1/2 qt casserole. Spoon gingerbread mix atop apples. 8. Bake 350 degrees for 30 minutes. 9. (Can cook apple mixture in MW. Cook on High for 10-12 minutes, stirring 3 times during cooking.). 10. While cake is cooking make the Lemon Sauce. 11. LEMON SAUCE Makes 1 cup. 12. In saucepan mix sugar, cornstarch, nutmeg, and dash salt. Gradually stir in 1 cup water. 13. Cook and stir over low heat until thickened. Stir half of the hot mixture into egg yolks; return to pan. 14. Cook and stir 1 minute. Remove from heat; blend in the butter, lemon peel and lemon juice. (When grating lemon peel, make sure you don't include any of the bitter white part). 15. Spoon over hot gingerbread cobbler.
Brown ground beef and onion in large Dutch oven, drain off fat. Combine remaining ingredients in pot, cover and heat through. Serve over corn chips (Fritos) or rice and top with shredded cheese.
Combine flour, salt and pepper in a shallow bowl; coat chicken. In a large skillet, melt the butter; brown chicken. Add onion and celery; cook for 5 minutes. Stir in potatoes and carrots. Combine broth, thyme,bay leaf, ketchup and cornstarch; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
In a large saucepan, combine hot water, sugar and jell-o, stirring until dissolved. Set aside and let cool. Combine cold water, almond extract, pineapple and lemon juice in a large bowl and stir in cooled jell-o mixture. Freeze until about 3 hours before serving. To serve chop up partially defrosted mixture and combine punch with chilled soda or gingerale in a large punch bowl.
To make mix: In large bowl, combine flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg; mix well. Add oats; mix well. Transfer to resealable plastic bag, an unbreakable decorative jar with lid or other airtight container. Store in cool dry place. A quart canning jar is most commonly used. If using a jar, cut out a square or circle of pretty fabric with pinking shears and place over jar lid, tie with a pretty ribbon or raffia. Attach a gift tag with the following mixing and baking instructions: (Ingredients needed to complete Cookies): 1/2 pound (2 sticks) butter, softened (no substitutions). 3/4 cup honey. 1 large egg. In a large bowl, beat butter and honey with electric mixer until creamy. Add egg; beat well. Add half of cookie mix; beat well. Add remaining cookie mix; beat well. Divide dough into thirds; place each on a piece of plastic wrap and flatten to 1/2-inch thickness. Wrap tightly; chill at least 4 hours. Heat oven to 350°F Remove one portion of dough from refrigerator. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1/8-inch thickness with bottom of glass dipped in granulated sugar. Repeat with remaining dough. Bake 5 to 7 minutes, just until centers are set. (Cookies will feel soft. Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Combine 1-1/4 cups of the cilantro with the coconut milk, lemongrass, basil, chiles, garlic, salt, brown sugar, pepper, and coriander in a food processor or blender and puree until smooth. Arrange the chicken breasts in a nonreactive baking dish or other container large enough to accommodate them in a snug single layer. Pour the marinade over the breasts and turn to coat them well. Cover and refrigerate for at least 2 hours and up to 1 day. Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the chicken (covered on a gas grill) until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken (covering the grill) and continue to cook until firm to the touch and completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes. Transfer to a platter and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.
Put the steaks in a small pan so they fill most of the space. Take a fork and stab the steaks on both sides. Pour the Worcestershire and the Jack in the pan. Let sit in the refrigerator for 8 hours. Then cook steaks on the grill. Take left over sauce from pan and put in a pour cup. After you cook the steaks put them each on a plate. Then pour the sauce on top.
To make the pastry cream, add the egg yolks to a medium sized bowl and gently beat them together. Set aside. 2. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth. 3. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble. 4. Reduce heat to medium and simmer for 2 minutes. Remove from heat. 5. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't scramble the egg yolks. 6. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously. 7. Remove from heat and add butter and vanilla extract. Stir until smooth, then top with clear wrap that touches the top of the cream (it helps prevent a film from forming on top). Refrigerate until cool and ready to use. 8. Remove the two sheets of puff pastry from the box and cut each set into 3 strips, for a total of 6 strips. 9. Place on a baking sheet and bake for about 13 minutes. 10. Remove them from the oven and allow to cool. Press the baked pastry down just a bit, if needed so they layers are relatively flat. 11. To finish making the pastry cream, add the heavy whipping cream and powdered sugar to a large mixer bowl and whip until stiff peaks form. 12. Gently fold the whipped cream into the pastry cream. 13. To layer everything together, place a layer of puff pastry onto a serving plate and top it with some chopped strawberries. 14. Pipe or spread some pastry cream on top of the berries, then repeat another layer of puff pastry, strawberries and pastry cream. 15. Top off the pastry with a third pastry strip on top. Repeat steps 13 through 15 with the remaining puff pastry, pastry cream and strawberries. 16. To make the icing, add all ingredients to a small bowl and whisk until smooth. Spread the icing onto the top of the completed napoleons. 17. To add the whipped cream topping, add the ingredients to a large mixer bowl and whisk until stiff peaks form. 18. Pipe swirls of the whipped cream on top of the napoleons and top with a few additional chopped berries. Refrigerate until ready to serve. Napoleons are best fresh, or refrigerated for 1-2 days.
Prepare the marinade according to package directions and marinte chicken according to the package directions. Grill chicken. Serve with Salsa. Salsa directions: Drain pineapple and combine with remaining salsa ingredients. Marinade time will differ depending on your taste.
Mix apples and 1 cup sugar together and let stand until sugar is dissolved. Add eggs and mix well. Sift together the 1 cup flour, cinnamon, and baking soda. Stir into apple mixture. Add 1 cup walnuts, 3/4 cup raisins, and 1 teaspoon vanilla. Pour into a greased 8x8 pan and bake at 375 degrees for 40-45 minutes. While cake is baking, mix 1/2 cup brown sugar, 1/2 cup sugar, 1 cup water, and 2 tablespoons flour in a small saucepan. Cook over medium heat until slightly thick and clear. Add butter, 1 teaspoon vanilla, 1/2 cup walnuts, and 1/2 cup raisins and stir until butter is melted. Pour topping over hot baked cake while still in pan.
Place chilies in a 10-by-15-inch pan. Broil 4 to 6 inches from heat, turning as needed until blackened on all sides, about 15 minutes. (I do this on a burner) Then I put them in a plastic bag for about 10 minutes. Peel and discard peels, stems, seeds, and viens. Cut chilies into about 1/2 inch pieces. Meanwhile, rinse meat and pat dry, cut into 1/2-by 1-inch pieces. In a 5 to 6 quart pan over high heat, stir meat, onions, garlic, tomato paste and 1/2 cup broth until liquid evaporates and meat and onions are browned, about 25 minutes. Add chilies, remaining broth, 2 cups water and oregano. Bring to a boil; cover, reduce heat, and simmer until meat is very tender when pierced with a fork. about 1 hour. Stir in corn. In a bowl, blend cornstarch and 1/2 cup water until smooth, add to pan and stir over high heat uitil mixture boils. Pour stew into a 3-quart cassrole (about 9x13 inch). Preheat oven to 400 degrees. Dumplings; In a bowl, combine cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and green onions. In another bowl, beat egg to blend; mix in buttermilk. Add egg to cornmeal mixture and stir just stir until evenly moistened. Drop 1/4- cup portions evenly over stew. Bake about 20 minutes, until dumplings are firm and lightly browned. Spoon portions into bowls, add salt to taste. NOTE; May be assembled thruogh step 9, up to 1 day ahead. Chill airtight.
Combine tuna, oil, sherry, onion, and parsley. Toss lightly to mix. Chill several hours and serve on a bed of greens.
Heat 1 tablespoon oil in saucepan over medium-high heat. Add chicken and cook until browned, stirring often. Remove chicken. Add remaining oil. Add onion. Cook over medium heat 1 minute. Add carrots. Cook 1 minute. Add celery and garlic. Cook 1 minute. Add broth, soup and water. Heat to a boil. Add pasta. Cook about 10 minutes or until pasta is tender. Add chicken and parsley, if desired and heat through.
Dissolve baking soda in 2 tablespoons hot water. Cream butter and sugar; add eggs. Add spices, coffee and soda mixture. Mix nuts and flour. Add to mixture. If dough not stiff add little more flour. Drop mixture on greased cookie sheet by the teaspoon. Bake in 375°F degree oven for 15 minutes.
Preheat oven to 350 degrees. Lightly oil a 1-quart casserole or spray with a nonstick cooking spray. In a large bowl, combine rice, beans, and cheese. Mix well. In another bowl, combine remaining ingredients. Beat with a fork or wire whisk until well blended. Add to rice mixture, mixing until thoroughly combined. Place in prepared casserole. Press mixture down gently with the back of a spoon. Bake uncovered, 35 minutes or until set. Let stand 5 minutes before serving.
Combine onion through cheese in a large bowl. Shake dressing ingredients together in a jar and drizzle over salad. Toss to coat.
Preheat oven to 350 degrees. Defrost peaches. In large bowl, combine peaches, flour, sugar and Amaretto and mix well. Spray large deep pie dish or a 5" X 7 " casserole dish with nonstick cooking spray. Pour peach mixture into dish. In food processor, combine oatmeal, butter, pecans, sugar and flour. Mix until crumbly and sprinkle over entire peach mixture. Bake at 350 degrees for 45 to 60 minutes or until bubbly and slightly brown on top. Let cool slightly and serve with ice cream.
In large skillet or wok, heat oil over medium heat; stir-fry shredded cabbage, onion, carrot, bacon, vinegar, caraway seeds, salt and pepper for 3 minutes. Cover and cook just until cabbage is wilted, about 10 minutes. Arrange pierogies on cabbage mixture; cover and steam, turning pierogies once, until cabbage is tender, about 10 minutes. Serve with sour cream and chives.
Preheat oven at 400*. Whisk or blend above ingredients together. Grease muffin tins (makes 24 pop up pancakes). Bake for 15 minutes or until puffy and golden on top. You should be able to loosen the pancake with a knife. Serve with syrup, powered sugar, fruit or jelly. Enjoy!
Preheat oven to temperature 350°F Place butter in a 9x9 inch baking pan and put in oven to melt butter. Remove from oven and spread butter evenly over bottom of pan. Sprinkle with graham cracker crumbs, pressing down to form a crust. Sprinkle chocolate chips over top. Pour condensed milk over and sprinkle with a layer of nuts and a layer of coconut. Bake 15 minutes, or until coconut is golden. When cooled, cut into bars.
Preheat oven to 425 degrees. Divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle. Place in pie plate; set aside while making the filling. In a small bowl, whisk together the sugar, flour, cinnamon, and nutmeg. Place the apples in a large bowl and sprinkle them with the sugar mixture, making sure the apples are thoroughly coated. Place the apple mixture in the pie shell, distributing them evenly. Dot the filling with the butter. Roll out the second half of dough with a rolling pin until it forms a 10-inch circle. Place over apple filling; crimp the edges of the pie dough together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times. Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish. To bake, place the pie plate on a baking sheet and bake for 15 minutes. Decrease oven heat to 375 degrees and continue baking for 40 minutes, or until the apples are tender. Insert a cake tester or a knife into the pie to check the firmness of the apples. If the apples are still firm, continue baking the pie until they soften. The perfect apple pie will have visible juices bubbling around the crust. If the top of the crust is getting too brown and the apples are not done yet, cover the pie with foil to allow the apples to bake a big longer without browning the crust too much. Transfer the pie plate to a wire cooling rack and allow the pie to cool and se t for 1 1/2 hours before serving. Apple pies are best served either at room temperature or warmed at 350 degrees for about 10 minutes. This pie will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
Halve cooked artichokes lengthwise; scoop out center petals and fuzzy centers. Remove outer leaves and reserve to garnish salad; or refrigerate to use for snacks another time. Thinly slice hearts. Cover; set aside. Place whole bell peppers under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Carefully remove from oven with tongs; place in a paper bag for 15 minutes to steam skins. Carefully remove peppers from bag; remove seeds and ribs. Strip off skins; slice peppers into julienne strips. Prepare Dressing: In blender or food processor container, place 1/4 of the bell pepper strips, vinegars, garlic, basil, rosemary. Cover and process until well blended and nearly smooth. Assemble Salads: Arrange reserved cooked artichoke leaves or lettuce leaves on 8 salad plates. Arrange sliced artichoke hearts, remaining 3/4 of the bell pepper strips, red onion and olive slices on artichoke or lettuce leaves. Spoon dressing over salads. Makes 8 salads.
Mix flour, sugar and salt in food processor. Add butter and shortening. Using on/off pulses, process until mixture resembles coarse meal. Drizzle 3 T. ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes. Roll out dough on lightly floured work surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively.
Mix all ingredients except noodles. Heat until cheese is melted. Pour over pasta. Mix throughly and enjoy!
Mix together and grind in a coffee grinder until fine. Store in an airtight glass jar in the refridgerator.
Sift flour and baking powder together. Cream butter and sugar together. Add dry ingredients and water alternately, starting and ending with dry. Add vanilla. Remove from mixer. Fold in egg whites carefully. Bake in 2 8" cake pans (do not grease pans) at 350F for 30 minute. Top with Seven Minute Icing.
Mix together graham cracker crumbs, chocolate chips and nuts. Blend in condensed milk. Pour into an 8x8x2" pan which has been greased and bottom lined with waxed paper and greased again. Bake in a preheated 350 degree oven for about 30 minutes or until the top is a golden brown. Remove from pan immediately to a wire rack, and remove the waxed paper. Cool. Cut into 2" squares - makes 16 squares.
In a shallow bowl, combine the first eight ingredients. In another bowl, beat egg. Dip chicken strips in egg, then coat with corn chip mixture. In a large skillet, cook half of the chicken in 2 tbls. butter for 8 to 10 minutes or until the juices run clear. Repeat with remaining chicken and butter. Yield: 6 servings.
Mix all ingredients except the cookies. Chill to your own liking. Crush cookies and either sprinkle on top, or mix in, just before serving. (I prefer mixing them in so everybody gets some).
Sift together mustard and flour. Heat oil to 400°. Cut the fish into 7x2-inch pieces. With a mixer blend the flour mixture with the water, egg, sugar and salt. Dip fish into the batter, coating well. Drop into the hot oil. Fry fish until dark golden brown. Remove and drain on paper towels.