HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350. Remove 1/2 cup cookie dough from roll and wrap in plastic wrap and refrigerate for another use. Cut remaining cookie dough into 3/4 inch slices and press in bottom and 1/2 inch up sides of ungreased 9 inch springform pan. In medium bowl, beat cream cheese and sugar with electric mixer on low speed just until smooth and creamy. Do not overbeat. Beat in eggs just until blended. Add pumpkin and pumpkin pie spice. Beat on low speed just until blended. Pour into cookie crust spreading to cover edge of crust. Bake 42 to 46 minutes or until center is set. Cool 1 hour an run knife carefully around side of pan. Refrigerate at least 2 hours until chilled. To serve, top each slice with a dollop of whipped topping. Sprinkle whipped topping with additional pumpkin pie spice, if desired.
Preheat oven to 350. Grease loaf pan. This recipe makes two loaves. So you can save half the recipe for muffins or a second loaf. Combine sugars and butter in mixer. Next add vanilla, pumpkin, and eggs (or banana) and mix. In a separate bowl, combine flour, salt, soda, powder, cinnamon, nutmeg, and cloves. Now add this to the batter. Once all mixed well together, last add the raisins and apples. Bake for 50-60 minutes. During the last ten minutes of baking, combine the topping ingredients and sprinkle on top of bread. Topping is optional.
Using a vegetable peeler or cheese slicer, shave the Parmesan cheese into"ribbons". Intertwine a few ribbons of cheese andham on each of 6 chilled plates to form a small, fluffy mound. Using a mandoline or sharp knife, slice the pear as thinly as possible. Add a few pear slices to each mound of cheese and ham. Over each plate, toss a few leaves of baby arugula, sprinkle with pine nuts and drizzle with the extra virgin olive oil. Garnish with cracked black pepper. Looks and tastes like you slaved all day; who knew it could be so easy!
Rinse and drain salmon, picking out any bones or skin you find. Let sit to drain well. Prepare White Sauce: In saucepan on stove, heat margarine, flour, salt, pepper, and milk. Stir over low heat until slightly thickening. This should be the consistency of a coffee cream. Grease 9x5x3 loaf pan. Preheat oven to 350. Beat eggs until light fluffy. Add lemon juice. Toss together the bread cubes and salmon. Pour egg mixture over and toss gently. Add white sauce and toss gently. Add mixture to loaf pan and gently press to fill loaf pan firmly. Bake at 350 for 35-45 minutes. Before serving, combine soup and water to make a sauce to top loaf. You can turn out of loaf pan or serve in pan. Pass around the sauce (in gravy/sauce dish) to pour atop servings. ENJOY!
Preheat oven to 400 degrees. Cook and crumble ground beef. In a bowl, combine bisquick bacon and cheese. Stir in cooked beef. Add buttermilk and stir in with a fork until just moistened. Shape into 1 1/2 inch ball. It will be a bit sticky. Place 2 inches apart on ungreased baking sheet. Bake 12-15 minutes until puffed and golden brown. Cool on wire racks. Puffs may be frozen. Reheat at 400 degrees 7-9 minutes. They do not need to thaw first.
Combine first 7 ingredients and mix well. Allow to sit until enough syrup has formed allowing the mix to be brought to the boil. Reduce heat immediately and gently simmer for 10-15 minutes until peaches are tender. The time may be increased if peaches are extra firm, in order to cook them to the tender state. When peaches are tender, remove from heat, and add the almond extract, peach brandy and butter, stirring to mix well. Pie Pastry: Roll out half of the pie pastry and cut to fit a baking dish or pan 8 X 10" (slightly larger will work). Butter the pan or dish generously and spoon half the hot peach mixture into pan. Cover the peaches with the prepared pie crust. Place into a preheated oven 475* for about 12 minutes. Spoon the remaining peaches over the crust and top again with the remaining crust,. which has been rolled out and cut into strips to make a lattice work top. Place back into the oven, and bake for another 12-15 minutes until it is the desired golden brown that you like.
Combine all the ingredients and marinate for several hours. Prepare barbecue. Remove meat from marinate and grill until done.
Add garlic, oil, cumin, cayenne, lime juice, pepper and salt to large mixing bowl. Wisk well. Add all other ingredients. Mix well to coat all ingredients with the dressing. Cover. Refrigerate until chilled. Stir well before serving. Serve cold.
For the sauce: Combine the water, brown sugar, and cornstarch in a saucepan and mix well. Cook over medium heat until the brown sugar and cornstarch dissolve, stirring frequently. Stir in the catsup, vinegar, Worcestershire sauce, and Tabasco sauce; simmer until thickened, stirring frequently. Let stand until cool. For the chicken layer: Combine the chicken,carrots,peanuts, and green onions in a bowl and mix well. Stir in the soy sauce,cilantro,gingerroot,sesame oil, and garlic. Chill, covered, in the refrigerator. For the cheese layer: Beat the cream cheese with the milk until light and fluffy, scraping the bowl occasionally. To assemble: Spread the cream cheese mixture over the bottom of a flat 12 inch plate. Spread with the chicken mixture. Drizzle the sauce from a spoon over the chicken layer in a decorative pattern. Chill, covered, until serving time. Serve with rice crackers.
Fry chicken portions skin side down in butter and oil until golden. Turn. Add onions, garlic, spices, salt, orange juice and 300ml of water. Cover and bring to the boil, reduce heat and simmer for 30 minutes. Mix couscous with salt and 350ml of water. Leave to soak for 5 minutes. Add rest of ingredients for couscous. Line a steamer with greaseproof paper and spoon the cous cous inches. Place over chicken and steam for 10 minutes. Remove steamer, stir honey into chicken liquid and boil rapidly for 3-4 minutes. (At this point I stirred in 1 tsp of cornflour mixed with a little water to thicken the sauce). Serve chicken on top of couscous and pour over a little of the sauce.
In a pan, melt 1-2 tablespoons of butter. Add the shrimp and liberally sprinkle garlic powder on them. Stir occasionally until cooked. Set aside. In a small sauce pan, melt butter. Add garlic and let simmer until garlic is soft,. about 2 minutes. Add heavy cream, and pepper, simmer for 8-10 minutes. Add. Parmesan cheese and let simmer for 5-8 minutes longer. When sauce is. thickened add mozzarella cheese and stir until melted. Serve. Yield: 2 1/2 cups sauce.
Combine all the marinade ingredients to make the marinade. Trim any excess fat and skin from the chicken pieces and marinate them for a couple of hours. (I used 2 hours). Mix the milk with the egg in a bowl. Combine the other dry ingredients in another bowl. Drain the marinated chicken on paper towels. Dip each chicken piece in the egg and milk, and then coat it in the dry flour mixture. Dip into the egg and milk mixture again then back in the flour. Make sure every piece is well coated. Preheat the shortening in a deep fryer to 350 degrees F. Stack the chicken on a plate until each piece is coated. Drop the chicken pieces into the hot shortening, one at a time with tongs being careful not to splash any of the hot oil to avoid burns. Oven mits are a good idea. Fry 4 pieces of chicken at a time until golden brown. This will take 12 to 15 minutes. Stir the chicken halfway through the cooking time for an even finish. Drain the chicken pieces on wire racks for 5 minutes and serve hot.
Heat oil to 375 degrees F in deep fat fryer. Mix all together. Drop by tablespoonfuls in hot oil. Fry until golden brown.
In a microwave-safe dish, add potatoes and toss with butter to coat. Sprinkle with Parmesan cheese, seasoned salt and pepper and toss. Cover and microwave on high for 6-8 minutes or until tender, turning once. Let stand for 5 minutes. Sprinkle with parsley.
Thaw Chik'n. Combine flour with salt and pepper (to taste). Heat oil/butter over med-high heat until hot, not smoking. Dip Chik'n in flour and shake off excess (since there will be little moisture, it may not stick very well. If you have a lot of extra flour, add a little of it to the pan). Brown Chik'n on all sides (don't overcook, I only cooked them maybe 2-3 minutes). Add celery and onion, cook 2 minutes. Add bay leaf, thyme, parsley, and stock. Bring to boil, cover, reduce heat, simmer 15 minutes. Stir in creamer and continue to simmer for 5 minutes. Prepare dumplings. Mix ingredients together to form a thick batter. Drop a TBL at a time into the stew. Cover tightly and cook 20 extra minutes. Remove bay leaf and serve immediately.
In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed inches Pulse until smooth, but still chunky. Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving. Gently pull off the leaves from the endive, being careful not to tear the leaves. Wash thoroughly with cold water and dry completely. Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.
Spray a 9 x 3 inch springform pan with cooking spray. Cook spaghetti according to package directions. Rinse spaghetti with cold water and drain. In a large bowl, combine Parm with ricotta cheese, Italian seasoning and egg whites. Toss with cooked/rinses spaghetti to coat. Press half the spaghetti mixture the pan. sprinkle with half the basil. top with half the tomatoes place half the provolone cheese on top of tomatoes. Repeat last 4 steps with remaining half of ingredients. Bake in preheated 350 (F) degree oven for 30 minutes. Let stand about 15 minutes. Remove sides of pan. Transfer to a serving platter, cut into wedges to serve.
Wrap tortillas in foil; bake at 375°F 10-15 minutes or until soft and heated through. Can also be wrapped in plastic wrap and microwaved for 1-2 minutes on high until soft. While tortillas heat, saute zucchini, onion and canned chilies in oil for three minutes on medium heat. Reduce heat to low, add water and salsa, cover and cook for three minutes. Stir in almonds (remember to reserve 3 tbsp for garnish). Remove from heat. Spoon 1/2 cup vegetable mixture down center of each tortilla. Divide cheese into sixths and sprinkle on top of vegetable mixture. Roll up tortillas (fold one end in towards vegetable/cheese mixture, then roll). Place burritos on serving dish and spoon 1 tbsp sour cream and 1 tbsp salsa down length of each burrito. Garnish burritos with reserved almonds. Serve immediately. If desired serve with shredded lettuce, chopped tomatoes and sliced avacado on the side. Refried beans and Spanish rice are also nice side dishes to go with the burritos and makes for a full course meal. Enjoy!
Cook sausage and drain. Let cool and mix with cream cheese. Put 3-4 tablespoons full of sausage and cream cheese mixture into each cresent roll. Roll cresent roll as usual and bake for 15 minutes or until golden brown on top. Any leftover mixture will store in frige or freezer for next batch.
Preheat oven to 350°F Coat a 2 quart casserole dish with nonstick cooking spray. Combine carrot and turnip chunks in a large pot. Pour in enough water to cover them. Add salt. Bring the pot to a boil over high heat. Reduce heat to medium-low and simmer for 20 minutes until the carrots and turnip are tender. Drain and allow to cool for 1 or 2 minutes. Return them to the pot and mash them. Add butter, salt, flour and 1/4 cup sugar. Mix well. Combine eggs and milk in a bowl and whisk well. Add the milk mixture to the carrot mixture. Blend well. Transfer the mixture to the prepared casserole dish. In a small bowl, mix together 2 tablespoons sugar and cinnamon. Sprinkle over the mixture in the casserole. Bake for 45 minutes or until the top starts to turn golden brown. Serve hot.
Prepare the biscuits according to package directions. Heat the oil in a large nonstick skillet over medium high heat. Add the sausage; cook 3 minutes or until browned, stirring to crumble. Remove from heat, cool slightly. Crumble the sausage into 1/2" pieces, and return to the skillet. Lightly spoon flour into a dry measuring cup, level with a knife. Mix the flour and milk, stirring with a whisk until smooth. Add the milk mixture, salt and black pepper to pan; bring to a boil over medium high heat. Cover, reduce heat and simmer for 3 minutes or until thick. Split biscuits in half. Place 2 biscuit halves on each of 8 plates, top each serving with about 1/3 cup gravy. Serve immediately and enjoy!
Lightly peel cucumbers, less perfect is ok! Thinly slice and place in a colander. Liberally cover with salt, shake up and place more. Place colander in a sink or on a towel as the salt will make the cucumbers "leak" any moisture. Leave them like this for at least an hour. In a jar or dish mix together water, vinegar, sugar and dill - a dash of salt and pepper is good too. Add cucumbers, with OUT rinsing them. Store in fridge overnight. YUM!
Mixing and storing the dough: Mix the yeast, salt and sugar with the water in a 5-quart bowl,or lidded (not airtight) food container. Mix the dry ingredients and the cheese without kneading, using a spoon. You may need wet hands to incorporate the last bit of flour. Cover (not airtight), and allow to rest at room temperature until dough has risen and collapsed (or flattened on top), about 2 hours. Refrigerate the dough in a lidded (not airtight) container for use over the next 7 days. On baking day, dust the surface of the dough. Cut into 1-pound or grapefruit-sized pieces. Dust your working surface with flour. Quickly shape into loaves. For twists, divide each ball in half, make two long strands and twist together. Allow the dough to rest and rise on a pizza peel or cookie sheet dusted with cornmeal. Preheat the oven to 450 degrees. Place a broiler tray half-filled with water on the lower rack to create steam while baking. Brush the loaves with egg wash. Bake in the oven for about 25 minutes, or until deeply browned and firm in the center. Smaller or larger loaves will require adjustments in baking time. Allow to cool before slicing or eating.
Preheat ovento 350 degrees F. Line cupcake tin. Sift together the flour, baking powder,salt and instant pudding mix. Set aside. In a largebowl, cream together the shortening and sugar until light and fluffy. Beat inthe egg yolks one at a time, and then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared tins. Bake in thepreheated oven for 20 to 25 minutes, or until tops spring back when lightlytapped. Cool 15 minutes before turning out onto cooling racks. For Maraschio cherry Italian Buttercream. Combine the maraschino cherry juice and sugar in a saucepan over medium heat. Bring the mixture to aboil, stirring occasionally. Once it boils, stop stirring and insert a candy thermometer. Meanwhile,whip the egg whites in the bowl of a stand mixture to soft peaks. When the cherrysugar is at 238 degrees, add it to the egg whites in a slow steady stream withthe mixer on medium speed. Increase thespeed to high and beat until cooled to room temperature. Add thebutter a few tablespoons at a time, while continuing to mix on medium highspeed. Add the vanilla. Increase the speed to high and beat until smooth. Stir in minced maraschino cherries.
Pre-heat oven to 400 degrees. Combine water and 1 teaspoon vanilla. Lightly coat both sides of tortillas with spray. Brush each side with water mixture. Place on wire rack on baking sheet. Bake at 400 degrees for 6 to 8 minutes or till lightly browned. Combine ricotta, yogurt, 1tablespoon lemon juice, sugar, lemon peel and 1 teaspoon vanilla in a small bowl. Spread equal amounts on all 4 tortillas leaving about 1/4 inch edge. Place 1 tablespoon lemon juice, orange, mint or basil, banana, and strawberries in a bowl and gently toss to combine. Spoon equal amounts on top of each tostada. Garnish with mint or basil sprigs.
Place cold water in a large bowl and add the cornstarch. Stir well until the cornstarch is completely dissolved (there should be no lumps as long as you do this in cold water). Place the almond milk and rice flour in a saucepan and stir well to dissolve. Add the cornstarch and place the saucepan over a low heat. Stir continuously while the liquid heats up and bring it to a simmer. Stir continuously! Simmer for about 10 minutes or until it becomes the consistency of thick custard (stirring continuously!). Pour into a large wide rectangular dish (like a big lasagne dish) and smooth the surface out level. Allow to cool. Refrigerate for a couple of hours and then cut into diamond shaped slices in the pan. Spread the crushed pistachios over the top and serve.
-----------Crust--------------. Sift the flour and salt together. Cut the chilled butter into tiny pieced and drop them into the flour. Work the butter into the flour very lightly with fingertips or a pastry blender. Gradually add just enough water to make the dough hold together in a soft ball (about 3 tbsp). Wrap the dough in plastic cling wrap and chill for 30 minutes. Heat oven to 350°F. Press the chilled dough into the bottom and sides of a 10-inch pie dish with your hands and bake for 10 minutes, COOL completely. ---------Filling--------------. Mix together the cheese, eggs,1-tsp of the cinnamon and the honey and blend well. Turn the oven up to 375°F. Pour the cheese mixture gently int the pastry shell and place in oven for 35 minutes or until the pie is firm and the top is golden. Dust the pie with the rest of the cinnamon and let it cool at least 1 hour.
In the morning of your party, in a very large bowl, combine all ingredients except ginger ale; you may want to then pour this mixture into juice jugs to refrigerate to avoid any spills. When ready to serve, place 7 cups of the punch mix in punch bowl along with 2 cups of the ginger ale; float a Citrus Ice Ring (recipe posted separately #24758) in the bowl; this allows you to refill (refresh) the punch bowl two more times without it getting too watered down as the ice ring melts.
Preheat oven to 300 degrees F. Mix all of the ingredients together and place in a 3-quart covered saucepan. Bring to a simmer on the top of the stove and then place, covered, in the preheated oven. Bake without disturbing or stirring for 2 hours and 45 minutes. The pudding will almost caramelize and become a pale golden color.
Brown chicken (in hot oil if desired). Add broth and bring to a boil. Stir in rice and return to boil. Reduce heat to low, cover & simmer for 5 minutes. Remove from heat. Stir in parsley, lemon peel, and pepper. Cover & let stand until rice is tender (5-10 minutes.
Spice Mixture: Combine all the ingredients for the spice mix then set aside to be used later. Place the lentils in a medium saucepan & cover with 3 cups of water. Bring to a boil then reduce the heat to low, cover and simmer. Cook until the lentils are tender, about 25 minutes, stirring occasionally. Drain any remaining water then season with salt and pepper and set aside, covered. While the lentils are cooking, warm olive oil over medium-low heat in a medium-sized saucepan. Cook the garlic and onions in the oil until translucent, about 5 minutes. Add the harissa and 1 tablespoon of the spice mixture and continue to cook until fragrant, about 3 minutes. Increase the heat to medium then add the tomatoes and their juices. Simmer the sauce, stirring occasionally, until the flavors are well blended, about 10 minutes. Season with salt and pepper. Preheat the oven to 400 degrees. Spray a baking pan with cooking spray & set aside. Season the salmon fillets with salt and pepper then coat them on both sides with the remaining spice mixture. Heat the canola oil & the butter in a large skillet. When the oil is very hot, add 2 salmon fillets to the pan, skin side down. Saute the salmon fillets for 3 minutes (do not turn over). Repeat with the other 2 fillets. Carefully transfer the fillets to the baking sheet & roast the salmon for about 6-10 minutes, or until the skin is very crisp and the fish is just cooked through. Spoon the lentils into the center of warmed dinner plates and set the salmon fillets on top, skin side down. Spoon the tomato sauce around the lentils and serve at once.
Bring sugar and water to a boil in a medium saucepan. Add pie filling. Add Jello and stir until dissolved. Remove from heat and add Pepsi and pineapple (juice and all). Pour in a 9x9 in pan. Chill till thick.
Mix ground beef, ground pork, bread crumbs, milk, egg and spices; mix well. Shape into 1 inch balls. Heat 1 tbs butter in pan. Place meat balls in pan and cook, turning as necessary to completely cook meat balls. When meatballs are done, take them out of the pan and place them on a plate. Mix flour, sugar, salt and pepper together. To remaining drippings in pan, add flour mixture, stir with whisk. Add water to make a gravy. Slowly add 1 cup cream, stirring constantly. Stir until thick. Do not boil. Add meatballs to gravy and keep heat low. Allow flavors to blend. I would personally serve them with rice as a main course, but I don't think that would be traditional. I think my mom used them as appetizers- to go with a smorgasbord.
remove membrane from ribs. drizzle with evo. add salt. pepper. liquid smoke. wrap in banana leaves. marinate for 3-4 hours. bake @ 350 in oven for 1 hour. remove banana leaves place on grill @ 350 for another hour. glaze with bbq sauce while grilling.
Dissolve yeast in 1/4 cup of lukewarm water. Beat the eggs well. Add the sugar, beat well, add the dissolved yeast. Mix in the 3 cups of flour, and mix until you get a soft dough. Melt the butter, let it cool until lukewarm, then pour this into the dough. Blend together well and set in a warm place to rise until double in size. Heat oil to 350 degrees. Take dough (1 tbsp.) in your hand. Stretch it until it is round and thin. Drop it in the oil, and turn to brown on both sides. Coat each one with sugar and cinnamon while still warm.
Melt butter then saute minced garlic. Drain collard greens, add to butter/garlic mix. Stir for about 5 minutes, then serve. (I like to pour the saute over the greens.
Heat oven to 350 degrees. With a spoon, mix dry cake mix, oil and eggs in a large bowl until dough forms. Work out any clumps of mix with spoon. Stir in mint chocolate chips. Using a tablespoon, scoop dough and shape into 1 inch balls. Roll in confectioner's sugar. Place cookies about 2 inches apart on an ungreased cookie sheet. Bake 8 to 10 minutes until set. Tops will appear cracked. After one minute, remove cookies from baking sheet and place on a wire rack to cool.
Lay your bread out on the counter the night before you prepare the dressing so that it will dry. Crumble the breads. Add all other ingredients except butter. Salt to taste. Pour into a sprayed crock pot. Dot with butter. Cover and cook on high for 2 hours or on low for 4 hours.
In an 11 x 17 cookie sheet or jelly roll pan (needs to have sides), sprinkle 1/2 cup of the chopped nuts. Place all remaining ingredients except nuts and chocolate chips in a heavy skillet. Turn heat to high and cook stirring constantly until the mixture is the color of honey (about 7 - 10 minutes). Poor mixture into the cookie sheet or jelly roll pan. Let stand for approximately one minute and then sprinkle the chocolate chips over the top. Let stand until chocolate chips have softened (about 5 - 10 minutes), then spread the chocolate over the mixture and sprinkle with the rest of the chopped nuts. Let it cool until the chocolate isn't sticky (about 2 hours), then break into pieces. It keeps for weeks if stored in a cool, dry place, but trust me it won't last that long!