HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400. In a medium bowl, combine cereal,flour,cinnamon,sugar,baking soda and powder. In a large bowl; combine carrots,raisins, milk,applesauce,margarine and orange rind. Add dry ngredients to wet ingredients and mix until just combined. spoon mixture into 12 sprayed muffins tins, sprinkle with oats. bake for 20 minute or until an inserted toothpick comes clean or when tops are firm to touch.
Dice onions and garlic Add to ground beef. Add breadcrumbs, tomato sauce, beef broth, and all sesaonings to ground beef. Beat eggs and add to mixture. Form meatballs. Place in pre-heated (400 degrees) or pan-fry.
Put butter and sugar in a large mixing bowl and beat with an electric mixer on medium speed for 3-4 minutes. Stir in buttermilk, eggs and almond extract; mix well. Combine dry ingredients. Add to the buttermilk mixture; stir just until dry ingredients are moistened. Stir in cherries, chocolate chips, and nuts. Grease and flour bottom only of 9 X 5 inch loaf pan. Pour batter into prepared pan. Bake in a 350 degree oven 55-65 minutes. Let cool in pan on wire rack 10 minutes and remove from pan. Cool. Wrap in plastic wrap and store in refrigerator. To toast almonds: Spread almonds in an ungreased pan. Bake in a 350 degree oven for 5-7 minutes, stirring occasionally, or until brown.
Prepare jars for canning. Bring vinegar, salt and water to a boil. In the bottom each hot sterilized jar, put the garlic cloves, cayenne pepper, mustard seed, and dill. Pack jars with fresh green beans, packed lengthwise. Do not snap beans. Process for 20 minutes at 1000' altitude, or adjust time according to your altitude.
Combine Neufchatel Cheese and Splenda and blend slow to medium speed, scraping sides of bowl, with an electric mixer. Add all remaining ingredients, except eggs, blending until smooth and no lumps. Add eggs and extra yoke one at a time blending very slowly just until incorporated into batter. This is where you want to make sure you don't over blend. Cover outside of a nonstick 9" spring form pan with foil creating a water tight barrier and pour in mixture. Place the spring form pan into a larger pan and fill with water half the depth of spring form to create a water bath. Place water bath and cheesecake batter in preheated 300 degree oven for 1 hour. Reduce heat to 200 degrees and bake 1 more hour. Turn off oven and leave cheesecake in oven until completely cool. It's okay to leave it for several hours. Once cool, remove spring form pan, cover with foil and refrigerate.
Mix milk and vinegar together, and set aside. Mix flour and salt. Cut in shortening with fork. Add milk and vinegar.
Combine batter ingredients in blender or food processor. Mix until smooth. Let rest 30 minutes. For filling, melt margarine in 10-inch ovenproof skillet. Add apple slices and cinnamon. Cook over low heat for 3 minutes, stirring constantly. Pour batter over apple, place in a preheated 425° oven and bake for 15 minutes. Reduce heat to 350° and bake 15 minutes more. Remove from oven. Blend glaze ingredients and drizzle over top of pancake. Cut into four wedges.
Preheat oven to Gas Mark 4/350F/180°C. Line a 12-cup muffin pan with muffin cases or grease the insides very well with butter if not using the liners. In a large bowl sift the flour, baking powder, baking soda and salt. Add in both sugars and chopped chocolate pieces and set aside. In a medium-sized bowl, combine the mashed bananas, eggs, melted butter and vanilla. With a rubber spatula or wooden spoon, lightly fold in the banana mixture into the dry ingredients until just combined and batter is thick and chunky (you should finish folding in 15 seconds and ignore the lumps in the mixture - DO NOT OVERMIX). Spoon the batter into the prepared muffin tin. Bake in the middle shelf of the oven for about 20-25 minutes or until a toothpick inserted in the center comes out clean. If you have lined the tin with muffin cases, then remove the muffins from the pan and place on wire rack to cool, otherwise let it cool in the pan for about 5 minutes and then transfer onto a wire rack to cool! Serve warm or at room temperature.
Slice the chicken breast and the bell pepper into thin slices and saute in the olive oil until the chicken turns white and the peppers become limp. Add the rest of the ingredients and cook over a medium heat until the chicken is completely cooked through, about 10 minutes. Serve over cooked rice or pasta.
Measure out 1 gallon of popped popcorn and lay out on wax paper. Melt butter, sugar, and water on stove until temperature reaches 245°F (about 5 minute after it starts boiling). Remove from heat and add salt and vanilla. At this point you can add food coloring to make it colorful! Pour mixture over popped popcorn and stir occasionally until completely cooled. ENJOY!
Sift together flour and soda. Cream butter, sugar and vanilla. Add eggs 1 at a time, and bananas. Stir in sifted ingredients alternately with yogurt. Pour into greased and floured bundt pan. Cook at 350 degrees for 45 minutes. While cake is baking, mix 2 Tbs butter, 2 oz cream cheese, 3/4 cup powdered sugar, 1 tsp vanilla and 1/4 cup banana in a bowl until creamy. Remove cake from oven and allow to rest in pan on a rack for 10 minutes. Remove cake from pan and allow to cool completely. Frost when cool.
Preheat oven to 350 degrees F. Beat sugar, cheese, eggs, and lemon juice until smooth. Line cupcake pans with papers. Place one vanilla wafer in the bottom of each. Spoon cheese mixture over wafers, to fill cups 3/4 full. Bake 20 minutes and cool. Cupcakes will sink in the middle while cooling. Spoon pie filling on each cupcake and refrigerate at least one hour.
Remove and discard tough ends from broccoli rabe stems, and coarsley chop. Heat oil in large pot over medium heat. Add garlic and cook stirring often for 30 seconds. Add broccoli rabe, stock and 1/2 cup water; bring to a slow boil and cook 5 minutes. Add tortellini and cook according to package directions, until tender and serve.
Using a small spoon, scoop out and discard pulp from each zucchini half, leaving a 1/4" rim around the edges. Heat 3 tablespoons of the olive oil in a 10" skillet over medium heat. Add garlic and onions; cook, stirring occasionally, until translucent, about 6 minutes. Add tomatoes and cook, stirring occasionally, until soft, about 4 minutes more. Remove from the heat and set aside. In a medium bowl, stir together the ricotta, 1/4 cup of the pecorino, 1/4 cup of the bread crumbs, the parsley, mint, oregano, and egg yolks. Fold in the onion mixture and season with salt and pepper;& a pinch or two of crushed red pepper flakes; set the filling aside. Arrange an oven rack about 7" from the broiler element and heat. Rub the insides of the zucchini with 2 tablespoons of the olive oil and season lightly with salt. Place zucchini cut side up on a foil-lined baking sheet and broil for 5 minutes. Remove baking sheet from oven and fill each zucchini half with enough of the ricotta mixture that it mounds slightly but doesn't spill over the edges of the zucchini. Sprinkle each stuffed zucchini with the remaining pecorino and bread crumbs and drizzle with the remaining olive oil. Broil until the zucchini are soft and the tops are lightly browned, 10-15 minutes. Serve with other (vegetarian) dishes & some nice Italian wine and enjoy!
Heat oven to 375. Spray 9 inch round cake pan with nonstick cooking spray. In large bowl, combine all cake ingredients; mix well. Pour batter into sprayed pan. Bake at 375 for 33-36 minutes or until toothpick inserted in center comes out clean. Cool in pan for 30 minutes. Remove from pan; place on wire rack. Cool 30 minutes or until completely cool. Meanwhile, in large bowl, combine pudding mix and 1 cup milk; beat with wire whisk until pudding thickens. Fold in whipped topping and bananas. With long serrated knife, cut cake into 2 layers. Place bottom cake layer on serving plate. Top with filling and remaining cake layer. In small microwave-safe bowl, microwave frosting on HIGH for 15-30 seconds, stirring until smooth but not runny. Pour warm frosting over top of cake, spreading frosting to edges and allowing some to run down sides. Sprinkle chopped peanuts on warm frosting. Refrigerate at least 30 minutes before serving. Store in refrigerator.
Preheat oven according to french bread package. Take dough out and flaten and stretch out a little bit to make a rectangle on a large cookie sheet. Melt butter in microwave and add garlic salt and garlic powder, brush over the top, flip and brush other side. Sprinkle corn meal on top and then flip over. Put all cheese on top over entire surface, sprinkle with 1/2 of parmesean, parsley, and remaining butter. Bake according to french bread package until cheese is melted and bubbly and bread is a light golden brown. Remove from oven and sprinkle with remaining parmesean cheese. Allow cheese to set for a minute or two. Cut widthwise into 1 inch slices, serve hot with warm marinara sauce.
Mash berries, water and wine together. Place in blender and puree. Put in large pot. Add cranberry juice, sugar, cinnamon and cloves. Bring just to a boil over med heat. Strain and cool. Whisk in lemon juice and yogurt. Chill. Serve with a dollop of sour cream.
Cook mustard greens in 2 batches in a 6 to 8 quart pot of boiling salted water, stirring to submerge, until wilted and tender, about 5 minutes. Transfer to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop. Cook garlic in butter in a 4 to 6 quart heavy pot over moderately low heat, stirring until softened, about 2 minutes. Add boiled greens, salt and pepper and cook, covered stirring occasionally until heated through, about 5 minutes.
Preheat oven to 350F and lightly grease a 13 x 9 pan. Spread each of the ingredients evenly in oblong pan or Pyrex dish, one on top of the other, in the order listed (pineapple, coconut, cake mix, nuts and margarine). Do not mix. Bake 1 hour. Deluxe Dump Cake: Same as before with the additional ingredient of 1 can cherry pie filling as the first ingredient.
Preheat oven to 350°F. Peel and slice potatoes in thin rounds. Cut onion into thin slicing. Season ground meat in separate bowl to taste (preferably garlic powder, onion powder, and pepper). Put cream of mushroom in a small bowl and mix it with water. Place a layer of potatoes on bottom of pan. Sprinkle onions and corn on top of potatoes. Put a layer of ground meat on top. Pour 1/2 cream of mushroom on top. Repeat steps 5-8 for your next layer. Place in preheated oven for 1 1/2 hours. Let cool for 10 minutes.
Set oven to 350°F. Butter a 13x9-inch casserole dish. In a large bowl stir together the undiluted soup, milk, sour cream, melted butter, seasoned salt, black pepper, garlic powder and 1/4 cup parmesan cheese; whisk or mix until well combined. Mix in the cheddar cheese, onions and hash browns. Spread into prepared baking dish. Sprinkle with about 1/2 cup parmesan cheese. Bake uncovered for 40 minutes or until hot and bubbly. If desired sprinkle about 2 cups grated chedar cheese on top and return to oven for 3 minutes to melt the cheese.
Place potatoes, leeks, thyme, pepper and salt into a 4ltr (8 1/2 pts) casserole dish. Cover and cook on full power 8-10 minutes. Stir in 2 cups of chicken stock, cover and cook full power 15 minutes. Blend with stick blender, add milk and re-heat and serve with fresh chives.
Brown ground chuck on top of stove, drain fat. Put ground chuck and the rest of the ingredients listed, in a 5-quart crockpot. Cook on low for 10-12 hours.
Slice steak thinly across the grain. Peel potatoes and cut into 1/2 inch cubes. Peel onions, cut into quarters and separate each layer. Heat oil in pan or wok, add potatoes, cook 5mins or until just tender but still crisp, tossing occasionally. Add onions and curry powder, cook further 2 minutes, remove from pan. Heat extra oil in pan, add steak, cook until golden brown on both sides and cooked through. Add potatoes, onion and extra curry powder; toss for 2 minutes. Add combined sate sauce, chilie sauce, soy sauce, water, stock cube, cornflour and sherry. Toss until sauce boils and thickens. Reduce heat, simmer 30 minutes or until potatoes are cooked. Serve with boiled rice.
Put eggs, spices and minced onion in a bowl, mix it all together. Add meat, mix well so everything is nicely blended. Shape small meatballs and brown them on all sides. Cook over medium heat until liquids run clear of blood. Add the beef stock, kitchen bouquet, salt and pepper, and fennel seeds and simmer on low heat about 20 minutes. In a small bowl mix the 1/4 cup of water and the flour well for a thickner. Add the thickner to the meat stirring constantly. Cook until the the sauce thickens. Add the cream and just heat until the cream is blended well and hot. Be careful not to let it boil or it will curdle the cream.
In a large frypan, saute and stir the zucchini and corn in hot oil for 3 minutes. Add in roasted pepper, garlic, basil, parsley, and sage; stir and cook for 2 minutes or until zucchini is tender. Add in bread cubes; stir. Place half of the mixture in a greased 2-quart baking dish. Sprinkle with half the cheese. Place remaining zucchini mixture over the cheese layer; sprinkle with remaining cheese. Sprinkle with pecans. In a mixing bowl, beat the eggs; add half-and-half, salt and pepper; stir to mix. Pour over bread mixture. Bake, uncovered, at 350° for 35 minutes or until a knife comes out clean. Let rest 10 minutes before serving.
Wash the rice in several changes of water and drain. Put in bowl with 5 cups water and soak for 1 hour. Drain in a sieve set over a bowl. Peel carrots & cut into 1/8" diagonal slices, then slice lengthwise into 1/8" julienne strips. Melt butter in wide, flame & oven-proof 3-quart pot with tight-fitting lid over medium flame. Add carrots & stir for 5 minute. Remove carrots with slotted spoon & set aside. Put pot aside as well. Cut orange peel into 2" by 1/8"strips & put in pot with 4 cups water. Bring to a rolling boil then immediately invert the pot into a colander set in the sink & rinse under cold water. Return the peel & 4 cups water back into the same pot and repeat the blanching process a second time, draining & rinsing as before. In a heavy saucepan, combine the peel, sugar, almonds & saffron & 1/2 cup water. Bring to a boil, reduce & simmer gently for 30 min., stirring often. Add carrots & raisins & simmer 5 minute being careful not to burn. The mixture should be thick & syrupy. Leave in a warm place. Preheat oven to 325°. Return pot with butter to medium heat & add drained rice. Stir & fry for 5 min., reducing heat if it sticks. Add 2 2/3 c water & the salt. Stir gently & cook until the water has evaporated. Quickly spread the orange peel mixture over the rice, cover tightly & place in oven for 25 minute. Stir the rice gently to mix before serving.
Fill glass with ice. Add Smirnoff Vanilla Flavored Vodka, lemon-lime soda, and orange juice. Stir well.
In a 9 x 13, mix first nine ingredients. Add split hotdogs to sauce. Bake 30 minutes at 325 degrees.
Sprinkle chicken strips with cajun seasoning and cook over medium heat for 3-5 minutes in skillet sprayed with cooking spray. Remove chicken and set aside. Add sausage, mushrooms, onions, and bell peppers to pan and saute for about 5 minutes or until veggies are tender. Stir in chicken strips and tomatoes and cook until heated through. Add pasta and toss well. Sprinkle with fresh ground pepper.
In a thick, bottomed sauce pan add 3 cups of the cream and cinnamon sticks. Scrape the seeds of the split vanilla bean into the mixture and add the beans. Bring to boil and remove from heat. Set aside to cool for one hour. In an electric mixer at high speed, whip the egg yolks and 1 cup of sugar until the mixture becomes pale and creamy. Strain the cream and discard the cinnamon and vanilla bean. Heat the cream over very low heat. Whisk constantly and slowly add the egg mixture, stirring until the mixture coats the back of a spoon or until it starts to froth. Chill for two hours. Whip remaining cream and sugar. Fold into chilled cream mixture and then whisk in olive oil well. Put in ice cream churner. You may have to do it in two batches or halve this mixture for a domestic churner.
In large bowl, combine pineapple, tortellini, sausage, bell pepper and parsley. Combine remaining ingredients for salad dressing. Add dressing to salad; toss until mixed.
MIX VELVEETA and tomatoes in microwaveable bowl. MICROWAVE on HIGH 5 minute or until VELVEETA is completely melted, stirring after 3 minute. SERVE with assorted cut-up vegetables, WHEAT THINS Snack Crackers or tortilla chips.
Cream butter and sugar. Add vanilla. Beat in egg yolks. Sift together flour, soda and salt and add to sugar mixture. Form into balls the size of a walnut, dip in slightly-beaten egg whites, and roll in chopped nuts. Place on a greased cookie sheet and press down slightly in the center with your thumb. Bake at 350 degrees for 8 minutes. Remove from oven and press down in center again. Bake another 10 minutes. Cool. Just before serving, put a dab of jelly in the center of each cookie.
Combine all ingredients. Microwave until heated through. Or combine in crock pot to keep warm!
Preheat oven to 350°. Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 1/4 cup plus 1-1/4 teaspoon. Cook the noodles al dente according to package directions. Rinse under hot water, then cold water, and drain. Pour 1 teaspoon of the oil into your hands and rub into the noodles. Sprinkle 2 teaspoons of the seasoning mix over the noodles and blend well with your hands. Place the ground sirloin in a bowl, add 1 tablespoon plus 1 teaspoon of the seasoning mix, and blend it in well with your hands. Combine the cream cheese, sour cream, line juice, green onions and parsley in a bowl and mix thoroughly with a spoon until completely blended. Heat the remaining 2 tablespoons oil in a 10-inch skillet over high heat until very hot, about 4 minutes. Add the onions, celery, garlic and the remaining seasoning mix and cook, stirring occasionally, until vegetables are golden brown and sticking to the bottom of the skillet, about 7 to 8 minutes. Add 1/2 of the cup of beef stock, scrape the crust from the bottom of the skillet, and cook until another crust forms on the skillet bottom, about 3 minutes. Add another 1/2 cup stock, scrape up the crust on the skillet bottom, and cook 2 minutes. Add the seasoned meat, breaking it up with a spoon and cook, scraping occasionally, until most of the liquid has evaporated, about 7 to 9 minutes. (Be careful not to let the meat get too dry.) Add the butter and cook 3 to 5 minutes, without stirring, to allow another crust to form. Stir in the tomato sauce, scrape the bottom of the skillet, and cook 3 to 4 minutes. Add the remaining 1-1/2 cups stock and bring to a boil. Remove from the heat and stir in the sour cream mixture until completely blended. Spread half the seasoned noodles in the bottom of a deep 10-inch square casserole. Pour about 3 cups of the meat mixture over the noodles and sprinkle with the Monterey Jack cheese. Add the remaining noodles, cover with the remaining meat mixture, and sprinkle the Cheddar cheese, evenly over the top. Bake, uncovered, 25 to 30 minutes, or until brown and bubbly. Spoon up and serve with a crisp salad.
In large dutch oven add oil for frying and brown the beef and drain it, then return it to the original pan. Add onions gr pepper and garlic, cook until onions are transparent. Add the cabbage, rice, tomatoes, tomato sauce, water and seasonings. Cover and bake at 375 for 50-60 minutes or until cabbage is tender.
Arrange corned beef on 4 slices of bread. Top each with a quarter or the sauerkraut, 2 tablespoons of the dressing and a slice of the cheese. Top with remaining bread slices. In a skillet over medium heat, melt 2 to 3 tablespoons butter. Cook sandwiches until bread is lightly browned on one side. Turn sandwiches over, and brown on other side, adding more butter if necessary. Cook until cheese is melted and meat is heated through.
Preheat oven to 375°F. Form dough to a medium pizza stone or pan per package instructions. Brush surface of dough with olive oil and sprinkle evenly with garlic. Arrange separated onion rings evenly atop garlic, leaving 1/2-inch space for pizza edge. Arrange tomato slices atop onions, overlapping slightly for maximum coverage. Sprinkle basil and red pepper flakes atop tomatoes and pizza edge. Arrange mozzarella evenly atop tomatoes. Sprinkle parmesan cheese atop mozzarella and pizza edge. Bake for 20-25 minutes or until crust is golden, and cheese begins to bubble and brown. Remove from oven and allow to rest for 10-15 minutes. Slice into eighths, serve and enjoy!
Marinate chicken breasts in first 5 ingredients (lime juice, salsa, minced garlic, chili powder and cumin). Wrap tortillas in stacks of 4-inch foil, heat in 350°F oven approx 10 minutes. Meanwhile in in a large skillet over medium heat, heat oil (enough to cover bottom of skillet). Saute onions that have been cut in strips and peppers that have been cut in strips until tender crisp approximately 3-5 minutes. Remove and set aside(keep warm). Add marinated chicken with marinade mixture to skillet and cook through. Cut into strips. Combine with onions and peppers add salt and pepper to taste. Spoon mixture into tortillas and roll. Serve topped with sour cream, grated cheddar and salsa.
Peel potato. Cut potato into 1/2-inch cube pieces (I like to cut it into little triangles, but that's just me!). Grease frying pan with butter. Set stovetop to medium heat. Add minced garlic. Add potato bites. Stir occasionally. Cook until potatoes are soft and garlic is slightly browned (Cooking times will vary, I usually cook 20-30 minutes).
Heat oven to 375 degrees. Butter 3 quart casserole dish and set aside. Place bread pieces in medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter,. Pour butter into the bowl with bread and toss. Set breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skilled over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 102 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside. Fill a large saucepan with water,. Bring to a boil. Add macaroni: cook 2 to 3 minutes less than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stire macaroni into the reserved cheese sauce. Just about now, your kitchen smells wonderful and everyone wants to know "When do we eat?". Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
1. Preheat oven to 400 F/200 C. 2. Line a baking sheet with foil. 3. Place the chicken, peppers, and onions on the baking sheet and drizzle with oil. 4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts. 5. Salt and pepper the peppers and onions, tossing to coat. 6. Top each chicken breast with a generous pour of salsa. 7. Bake in a preheated oven for 25 minutes. 8. Rest chicken for 10 minutes, before slicing into strips. 9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge. 10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days. 11. Meal-prep FTW! Enjoy!