HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees. Place the cake mix, melted butter, 1 egg and cinnamon in large bowl and blend with electric mixer on low speed about 1 minute or until mixture forms ball. With your hands press into ungreased 13x9 inch pan, covering bottom and up sides about 1 inch. Set aside. Melt chocolate chips in microwave, cool slightly. Put the melted chocolate, cream cheese and sweetened condensed milk in the same bowl used to mix crust. With the same beaters mix on low 30 seconds. Add the 3 eggs and yogurt. Beat on medium speed for 1 minute. Pour fillling over crust. Bake at 325 degrees for 45 to 50 minutes or until center jiggles only slightly. Remove from oven and cool for 30 minutes. Refrigerate at least 1 hour. Cut into squares and top with whipped topping.
In a large saucepan over medium heat, melt butter. Saute onion for 4 minutes. Add flour, stirring constantly for 2 minutes. Add cream, salt, pepper, toamtoes, corn, chicken and Worcestershire sauce. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally. Serve warm with cilantro sprinkled on top.
To make sauce combine first 11 ingriedients in a food procesor. spread over crust. add chicken, onions, water chestnuts and sprouts. top with cheese. bake on 350 for 20 minutes. top with ginger.
Whisk dry ingredients (except chocolate chips). In separate bowl, whisk eggs and butter. Then add in buttermilk. Plug in waffle iron. Pour in wet ingredients and stir with a spatula. Do not overstir, the batter should be lumpy and have bubbles. Stir chocolate chips inches Let the batter sit for five minutes. Spray waffle iron with Pam spray. Pour in batter and cook.
In a mixing bowl, cream butter and brown sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3" thick rectangle measuring 11" x8". Cut into 2" x1" strips. Place 1" apart on ungreased cookie sheets. Prick with a fork. Bake at 300 degrees Fahrenheit for 25 minutes or until bottom begins to brown. Cool for 5 minutes. Remove to a wire rack to cool completely.
Clean, scrape, and grate carrots. Transfer to a large sieve, and press against them to drain any liquid. Allow to drain for approximately 10 minutes. Beat eggs in a large bowl. Add drained carrots, the finely chopped scallion, garlic, salt and pepper to taste. Mix, and add enough matza meal so that the mixture is pretty firm when shaped into a pancake. Heat oil in skillet over medium heat. Using about 2 tablespoons of the carrots mixture for each, drop the latkes into the hot oil and fry until golden brown on both sides. Remove from skillet and drain on paper towels. Serve, garnishing with sour cream and chopped scallions.
In a small bowl, combine the first 3 ingredients; rub mixture evenly over pork. Heat a large nonstick skillet over med-high heat; coat skillet with cooking spray. Add in pork; cook 1 1/2 minutes on each side or until lightly browned; remove pork from pan and set aside. Lower heat to medium; add in 2 tablespoons green onions, ginger, and garlic; cook and stir constantly for 2 minutes or until fragrant. In a small bowl, combine sherry and the next 5 ingredients; add sherry mixture to skillet; bring to a boil, scraping pan to loosen browned bits. Add pork back to skillet; cook 3 minutes or until pork is done. Remove pork from pan using a slotted spoon; keep liquid in skillet. In a small bowl, combine water and cornstarch, stirring with a whisk; add mixture to skillet; bring to a boil. Cook 30 seconds or until slightly thick. Serve sauce over pork; sprinkle with green onions.
Soak dried mushrooms in 1 cup hot water till softened. Remove mushrooms and drain liquid through cheesecloth and saving liquid and discarding sandy bits. Chop mushrooms set aside. In the drained hot liquid and crushed pinch of saffron. Set aside. In a large pot over medium heat melt 2 tablespoons oil and 2 tablespoons butter. Saute onions, garlic and all the mushrooms season with thyme, salt and pepper about 5 minutes. Optional carrot and celery may be added along with onions. Add sherry reduce to half. Add chicken stock and liquid reserved from mushrooms simmer 20 minutes. In a separate pot melt 4 tablespoons butter then add flour to make a thick paste whisk in 1 pint of cream. Then whisk into soup. Using a hand blender puree the soup to a nice consistency. Let simmer 5 more minutes stirring so not to burn. Serve with soup topped with a little extra sherry.
Saute the onion in oil in a 10-inch skillet until tender but not brown. Add the sausage, cooking and stirring, until the sausage is done, then drain. Beat the eggs, half-and-half and the oregano together well with a fork. Pour the eggs into the sausage mixture in the skillet. Cook, stirring gently, until all the eggs are cooked, but still moist, about 3 to 5 minutes.
Soup-melt 1 tablespoon butter in a large Dutch oven or soup pot over low heat. Toss in the onions and garlic, season with salt and white pepper; cook, stirring often, for about 5 minutes, until the vegetables are soft. Add in the mushrooms and remaining tablespoon butter; increase heat to medium; cook, continuing to stir, for another 3 minutes, until the mushrooms release their liquid. Increase heat to high and cook until almost all the liquid evaporates. Add in the wine and let it boil until it almost evaporates. Toss the herbs into the pot; add in the broth, and bring to a boil. Decrease the heat, cover the pot almost completely, and cook at a gentle simmer for 20 minutes. Pull out the rosemary sprig (it will have lost its leaves). Working in small batches in a blender or food processor, puree the soup until it is very smooth; or use an immersion blender (blender will give you the smoothest texture). Taste for salt and white pepper. Pour the soup back into the pot and heat it gently; it shouldn't boil, but it should be very hot. Salad-divide the mushrooms, scallions, parsley, and chives among six soup plates; season lightly with salt and white pepper. Ladle the soup into the soup plates, and top each with a dollop of creme fraiche, if desired.
Preheat oven to 350° F. Roll out the pastry, and line small pie tins or large muffin tins. Trim the edges and reserve the extra pastry. Sprinkle the breadcrumbs evenly over the pastry base. Warm the honey and marmalade very gently in a saucepan over a very low heat. Stir in the lemon juice and ginger. Pour the mixture over the breadcrumbs. Roll and cut the leftover pastry into small rounds to cover the individual tarts. With a sharp knife, make a small slit or two in the top of each one. Bake for 25 to 30 minutes until golden brown. Serve hot or cold with whipped heavy cream.
In nonstick skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes; drain off fat. Add onions, garlic, bean sprouts, carrot, water chestnuts and ginger; cook over medium heat until onions are softened, 3 minutes. In small bowl, whisk together soy sauce, cornstarch, 1 tbsp water, sesame oil and pepper; pour into pan and toss well. Let cool slightly. Forming 1 roll at a time, place wrapper on work surface; brush with water. Spoon 3 tbsp pork mixture on bottom third, leaving 1/2-inch borders on bottom and sides. Pull bottom edge over filling and roll up; pinch ends to seal. Place, seam side down, on rimmed baking sheet; brush with oil. Bake in 375°F (190°C) oven until golden and crisp, about 20 minutes.
Preheat oven to 350°F. Spray an 8-by-8 inch baking dish with butter-flavored spray. In a large skillet sprayed with butter-flavored spray, saute dried beef and onion for 5 minutes. In a covered jar, combine skim milk and flour. Shake well to blend. Add milk mixture to beef mixture. Mix well to combine. Stir in cream cheese. Continue cooking for 5 minutes or until mixture starts to thicken. Stir in mushrooms, cheddar cheese, and parsley flakes. Add noodles and peas. Mix well to combine. Pour mixture into prepared baking dish. Bake for 25 to 30 minutes. Place baking dish on a wire rack and let set for 5 minutes.
In a large skillet, heat olive oil over medium high heat. Add the chicken and cook, turning, until golden brown on the outside and white throughout, about 10minutes. Remove to a plate. Add potatoes and shallots to skillet and cook, stirring often, 2 to 3 minutes, until the shallots are soft. Stir in the broth, scraping and loosening the brown bits on the bottom of the pan. Add the leeks, carrots and red pepper. Heat to boiling. Reduce heat to medium low and simmer for about 8 minutes, until the potatoes are tender. Stir in the garlic powder, salt, pepper and balsamic vinegar. Heat to boiling. Return the chicken to the pan, spoon the sauce over the chicken and cook over low heat for 2 to 3 minutes to heat through.
Combine ingredients in a shaker over ice. Serve as shots in a highball (rocks) glass.
Preheat oven to 350 degrees. Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended. Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups. Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top). Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching. Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated). Microwave at medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 seconds at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes.
In a blender or food processor, combine the ingredients & process until smooth. Pour into two tall glasses & ENJOY!
Cook Rotini according to package directions. In saucepan over medium/low heat melt butter; stir in flour, salt, pepper and garlic powder till smooth. Slowly stir in milk; bring to a boil and stir till thickened. Remove from heat and add both cheeses and lemon juice stirring until cheese is melted. Combine cheese sauce with the Rotini. Sprinkle with Parsley or Paprika to garnish.
Preheat oven to 425 degrees F. Prepare a 9-inch square baking pan by lining it with foil and spraying the foil with nonstick cooking spray or brushing it with vegetable oil. Melt the semisweet chocolate and the butter in a double boiler (a pan set over a hot water bath); stir until smooth. Add vanilla and cinnamon; stir thoroughly to combine. Remove mixture from the heat and cool to room temperature. In the bowl of your stand mixer, beat the eggs on high speed until very frothy and about triple in volume (approximately 5 minutes). Fold half of the beaten eggs into the chocolate mixture and combine. Then fold in the remaining egg. Pour the batter into the prepared baking pan and smooth the top with a spatula. Place the pan of brownie batter into a larger pan, like a roasting pan and fill that pan with hot water half way up the side of the smaller pan containing the batter. Place the pan on the middle rack of the preheated oven and bake for 15 minutes. Turn off the oven but keep the brownies in the closed oven for another 10 minutes. After 10 minutes, remove the brownies pan from the larger water bath pan and place it on a wire rack to cool while making the glaze. To make the glaze, heat the cream and the dark chocolate in a double boiler over simmering water. Stir until the chocolate is melted and the mixture is smooth. Pour the hot glaze over the brownies and smooth it out with a spatula. Set the pan aside to cool completely. When cool, cover the pan with plastic wrap and refrigerate overnight. Cut chilled brownie into 12 squares. Brownies taste best when allowed to come to room temperature for 30 minutes before serving.
Preheat oven to 350° F and lightly grease a 9x13-inch baking dish with butter or non-stick spray. In a large bowl, whisk together sugar, flour, baking soda and salt, then mix in eggs and pineapple. Pour batter into your pan and top with an even layer of pecans and brown sugar. Place baking dish in oven and bake for 40-45 minutes, or until toothpick inserted in center comes out clean. While cake cooks, combine evaporated milk, sugar and butter in a medium saucepan over medium-high heat and bring to a boil. Remove from heat and stir in vanilla extract, then pour over hot cake. Let cake cool so it absorbs icing, then slice, serve and enjoy.
In a large pan of salted water, boil potatoes until just cooked. Drain, rinsed under cold water, and leave to cool. Fry bacon until crisp, remove from pan and set aside. Add onion to bacon drippings and cook gently until softened. Add honey and vinegar to pan and bring to a boil. Blend cornflour and water and add to the honey mixture. Cook mixture until thickened and bubbly. Remove from heat. Crumble bacon into the pan, and add the fresh or dried dill. Cut the cooled potatoes in half (leave skins on). In large bowl, combine potatoes and watercress. Pour dressing over the salad and toss gently. Serve immediately.
Mix together eggs, cream, sugar, salt and pepper. Add creamed corn; mix well and heat up in skillet - do not boil. Pour corn mixture into greased ramekins and bake in hot water bath at 375°F until set (about 1 hour). Turn out onto plates and serve.
In a skillet over high heat, saute half of the chicken livers in 1 tablespoons olive oil until browned but still pink inside. Season with salt and pepper. Set aside on a plate and loosely tent with foil. Repeat with the remaining livers and another 1 tablespoons olive oil. In the same skillet over medium heat, soften the shallots in the remaining olive oil. Deglaze with the vinegar. Reduce until all liquid has evaporated. Add the maple syrup and port and reduce until syrupy. Season with salt and pepper. Add the livers and reheat, coating thoroughly with sauce. Adjust the seasoning.
Peel eggplant and cut into sticks. Salt and drain on paper towels for 15-30 minutes. Rinse and pat dry. Make a batter of milk, egg, salt and pepper. Dip eggplant sticks in batter, roll in flour and deep fry until golden.
Preheat oven to 350°F Grease 9x13-inch baking pan. Microwave sugar, butter and water in large microwave-safe bowl on high (100%) power for 4-5 minutes or until mixture bubbles. Remove from heat. Add baking squares; stir until melted. Add in eggs, one at a time until blended. Stir in vanilla. Add flour, baking soda and salt; stir well. Stir in nuts. Pour into prepared baking pan. Bake 15-20 minutes or until a wooden pick inserted near center comes out slightly sticky. Cool in pan on wire rack. FOR SAUCEPAN METHOD: Heat sugar, butter and water in medium heavy-duty saucepan stirring constantly just to boiling. Remove from heat. Add baking squares; stir until melted. Proceed as above.
In a large bowl, combine brats, 2 cups cheese and the rest of the ingredients. Spread into a greased shallow 9x13 baking dish. Sprinkle with remaining cheese. Cover with foil and bake at 350 for 45 minutes. Uncover; bake 10-15 minutes more.
Melt butter on high 1 min in a glass measuring cup covered with plastic leave room to vent. In a medium bowl combine everything except chops and gravy. Trim fat from chops. Place 4 on bottom of microwave proof baking dish. Divide stuffing onto the 4 chops, then cover stuffing with the 4 remaining chops. Sprinkle 1/2 of dry brown gravy mix over the top of the chops, sprinkle the rest into the cooking dish. it will combine with the cooking juices. Cover with wax paper and cook on power level 7 or 70 (roast) for 18-20 minute Let stand 5 minutes before serving. If you don't like raisins, just add extra apples. You can also use this stuffing in your thanksgiving turkey--very delicious!
In a large bowl, using a fork, stir together the flour, sugar, poppy seeds, baking powder and salt. Make a well in the centre. In a medium bowl, whisk the eggs with the milk, sour cream, melted butter and vanilla. Pour into the flour mixture and stir just until evenly mixed. Melt 1 teaspoon butter in a large frying pan over medium heat. Use a 1/4-cup measure to pour the batter into the hot frying pan. Depending on the size of your pan, you can do 1 to 3 pancakes at a time. Immediately top each pancake with 2 or 3 peach wedges and push into the batter. Cook until the pancake surfaces are covered with bubbles and the edges are lightly browned, 2 to 3 minutes. Turn and continue to cook until the pancakes are golden, 2 to 3 minutes. Place on a plate and keep warm in a low-temperature oven while cooking the remaining pancakes.
In a large skillet or medium-sized Dutch oven, cook bacon until done; remove bacon with a slotted spoon and reserve for another use (for a salad, etc). In the bacon drippings, cook the onion and garlic until transparent. A. dd the rabbit pieces and saute over medium heat until rabbit is golden. Sprinkle on the flour and continue to brown rabbit for another 5 minutes or so, then add the beef broth, red wine, thyme, parsley and bay leaves. Cover and simmer over low heat for about an hour, adding more broth if necessary. Salt and pepper to taste (with the bacon drippings, not much salt is needed). Serve with mashed potatoes or buttered egg noodles.
Cut pork in medium size chunks. Brown in olive oil. When pork liquid is gone, coat with the flour and stir up with a fork (like when you are making a gravy). Pour the water over pork, add all ingredients (salt, cumin, and jalapenos to taste). Stir to make sure everthing is well mixed. Cook over medium heat until boiling, lower to simmer with lid on. Simmer until meat is tender, remove lid while simmering for less sauce.
On a microwave safe plate, place cheese on bun bottom. Evenly spoon on pork. Add bun top, and cover with a paper towel. Place in microwave for 90 seconds. Remove from microwave, remove paper towel. Add pickles and garnish with parsley if desired.
Cut broccoli into "trees" (stalks and florets together) then cut trees in half. Put broccoli on baking sheet and drizzle with olive oil. Salt and pepper to tase. Bake at 350 degrees for about 15 minutes or until tender. Take out of oven and sprinkle parmesan cheese over top and bake again until cheese is bubbly.
Pour the entire bottle of wine into a large pan; add water and fill the pot up as you would to cook pasta. Bring the wine and water to a boil over high heat. When the liquids boil, add salt and the pasta; cook to al dente. (you will use some of the cooking liquid later). Heat a large nonstick skillet over medium heat; add 2 tablespoons of olive oil; then chop and add the pancetta. Brown the pieces until they are golden at the edges and transfer them to a paper-towel lined plate. Add the mushrooms to the olive oil in the same skillet; season with rosemary; cook 6-8 minutes until deeply golden. Push the mushrooms to the sides of the skillet; add in the garlic and red pepper flakes; cook for a minute or so, then toss the mushrooms together with the garlic. Add the greens to the pan; season with salt, pepper, and nutmeg. When the greens have wilted down, add a couple ladles of the starchy pasta cooking liquid to the pan; cook for a minute to reduce it a little. Drain pasta well and add it to the skillet. Add in the pancetta and a handful of cheese to the pan; toss the pasta for a minute or so to allow it to absorb the remaining liquid. Adjust the seasonings and serve; pass the extra cheese at the table.
Heat a griddle or pan on the stove top. The griddle is ready for pancakes when water dropped on the hot griddle rolls and sizzles. Mix all the dry ingredients. Add the milk, water, oil, and vanilla. Mix well, but don't over stir; a few lumps are okay. Drop 1/4 cup of batter for each pancake. Flip the pancake when bubbles form and begin to pop. Keep the heat medium to medium low; they burn fast. Enjoy!
Saute the onion in the oil until fragrant. Add the celery and carrot. Continue to saute until the whole lot is beginning to soften and smell aromatic. Tip in the barley and split peas. Add 8 cups of water, reduce heat, and allow to simmer for about 40 minutes or until the legumes and grains are beginning to become tender. Add the tomatoes and puree. Stir and allow to simmer for another 20-30 minutes to allow flavours to meld. If it looks as if it is drying out, add a cup of water. Season to taste before serving.
Brown hamburger, add taco seasoning, simmer 5 minutes and drain grease. Set aside. In a 8 inch glass casserole dish, start to layer ingredients. First spread refried beans on the bottom. Next add the sour cream. Add the hamburger mixture, then the picante sauce. Top with cheese. Bake at 325°F for 30 minutes. Serve with tortilla chips or corn chips.
Place escarole and butter lettuce in a large salad bowl. Drain artichokes reserving 1 tablespoon of the marinade. Place it into blender. Add the dressing ingredients to the blender and blend till smooth. Season to your likings by adding more vinegar or seasonings. chill while preparing salad. Toss salad with artichoke hearts, onion slices and pear slices. Top with cherries and toasted pine nuts. Cool and scatter on salad. Placed sliced goat cheese on salad. Or crumble the cheese over salad. Pour over salad and enjoy.
Separate the garlic cloves from the head. Take a smallish saucepan and heat to boiling about a cup of water; add the cloves of garlic and simmer for about 1 minute- drain, peel the garlic (which should be softish and should peel easily) and set aside. Melt the butter in the saucepan; add back in the peeled garlic and saute over low for 10 to 15 minutes, until they're a creamy yellow color and are very tender. Add the cream to the saucepan, as well as the salt and a bit of freshly ground white pepper, and simmer over low for 5 to 10 minutes until garlic is"meltingly tender". Notes: These can be used in many recipes, such as mashed potatoes, in a creamy pasta sauce, over sauteed spinach, or just snack on them all by themselves!
Combine seasonings and flour. Dredge chicken pieces in seasoned flour, shaking off any excess. In a heavy skillet or Dutch oven, brown chicken pieces in hot oil, over medium-high heat. This will probably have to be done in two batches. Return the chicken to skillet and add water. Bake in preheated 325°F oven, covered, for 1 hour. Uncover and bake for 20 minutes. Remove chicken to platter and tent with foil to keep warm. Skim fat off of drippings, if desired. Evenly sprinkle flour over drippings while whisking. When incorporated, whisk in milk and bouillon cube. Simmer over a low to medium fire, stirring often, until thickened. Serve the milk gravy over chicken and garlic-mashed potatoes.
Preheat the oven to 400°F. Heat the oil in a large non-stick frying pan, add the onion, pepper and zucchini and saute over a medium heat for 4-5mins. Add the herbs and season with black pepper. Cook for a further 2 mins or until lightly browned and tender. Remove from the heat. Place the pizza bases on a baking tray and spread half the fresh salsa over each base. Scatter the vegetables over the pizza then crumble over the goat cheese. Season with black pepper and bake for 10-12 mins, until the base is cooked through.
Preheat oven to 400F (200C). Remove crusts from a few bread slices; set crusts aside for another use. Flatten bread slices lightly, with a rolling pin. Spread with undiluted soup, then roll up jelly-roll style and secure with a couple of toothpicks. Keep making slices until you run out of soup. Place rolls on an ungreased baking sheet and brush with melted butter. Bake until bread is toasted, about 10 to 15 minutes-- keep an eye on them.
Preheat the oven to 350. Combine the tomato paste, wine, water, garlic, basil, oregano, and salt in a small saucepan. Bring to a boil, then reduce the heat to low. Simmer, uncovered for 15 minute Set aside. Combine the turkey, oatmeal, egg substitute, zucchini, and 1/2 cup of the tomato mixture ina large bowl. Mix well. Shape into a loaf and place into an ungreased 8"x4" loaf pan. Bake for 45 minute Discard any drippings. Pour 1/2 cup of the remaining tomato mixture on top of the loaf. Bake for an additional 15 minute. Place on a serving platter. Cool for 10 min before slicing. Serve the remaining tomato sauce on the side.