HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend all ingredients together by hand until moistened. Bake in a greased and floured bread pan at 350-375 for 60-70 minutes.
Put all ingredients in blender. Blend until smooth. Add more skim milk if thinner consistency is desired.
Spray the bottom of a 9" x 13" glass pan with Pam. In a large bowl, mix the pumpkin, spices, eggs and egg whites, sugar and evaporated milk. Pour the pumpkin mixture into the bottom of the prepared pan. Sprinkle the dry cake mix over the top evenly. Sprinkle the pecans evenly over the cake mix. Melt the butter, then drizzle it evenly across the top of the cake mix and nuts. Bake for one hour at 350 degrees Fahrenheit. Serve warm or cold, depending on how you like your pumpkin pie! Top each serving with a dollop of whipped cream if desired.
Preheat oven to 350°F; spray a loaf pan with cooking spray. In a large bowl, combine beef, salsa, oatmeal, carrot, tomatoes, and mushrooms. Shape the mixture into a loaf. Place the loaf in the pan. Bake until browned and knife inserted in center comes out clean and hot, about 1 hour and 5 minutes. Let stand about 10 minutes before slicing.
Clean and dice red skin potatoes into 2" pieces (do not peel). Place potatoes in a large pot and cover with 2" of cold water. Add salt to water, allow to come to a boil over high heat. Once at full boil, reduce heat to low. Continue to cook for approximately 20 minutes, or until potatoes are tender. Drain potatoes for at least 5 minutes, making sure they are dry. While potatoes are draining, melt margarine over low heat. Add garlic, allowing to heat without browning. Once drained, place potatoes back into pot. Add the margarine and garlic mixture, nutmeg, white pepper, and salt to taste. Begin mashing mixture with a fork, and add vegan creamer and oat milk. Use more oat milk for lighter texture and less for thicker texture. (Creamer and milk may be substituted with other vegan dairy replacements).
Preheat oven to 350F. Butter and flour three 8" round cake pans, knocking out excess flour. Into a bowl sift together first four ingredients. In a small bowl, whisk together mashed banana, yoghurt or buttermilk, and vanilla. In a large bowl, using an electric mixer, beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Stir dry ingredients and banana mixtures alternately into the creamed mixture, beginning and ending with flour mixture, and stirring after each addition until just combined. (Do not overmix) Divide batter evenly among pans, smoothing tops, and bake in upper and lower thirds of oven, switching position of pans halfway through baking, about 18-20 minutes total, or until layers are springy to the touch and a tester comes out clean. Cool layers in pans on racks 10 minutes. Run a thin knife around edges of pans and invert layers onto racks to cool completely. (Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.) Frosting: Into a large bowl, sift confectioners' sugar. In another large bowl and using an electric mixer, beat together cream cheese and butter until light and fluffy. Beat in vanilla and a pinch salt. Beat in confectioners' sugar, a little at a time, and beat frosting until smooth. Cut 2-3 firm-ripe bananas diagonally into thin slices. Put a cake layer on a serving plate and spread with a thin coating of frosting. Arrange one layer of banana slices on frosting, overlapping them slightly, and top with second cake layer. Spread cake layer with another thin coating of frosting and arrange 1 more layer of banana slices in same manner, cutting and using slices from third banana if necessary. Top bananas with remaining cake layer and spread remaining frosting over top and sides of cake. (Cake may be made 8 hours ahead and kept in a cake keeper at cool room temperature.).
Put 2 inches of water in the bottom of a double boiler. Add the chocolate chips and vegetable shortening to the top of double boiler. Allow the chocolate and shortening to melt. Stir in the sugar a little at a time. Add the milk. Remove the top pot from the heat. Beat frosting with the electric mixer until it is thick and creamy--about 5 minutes. With a metal spatula or knife, spread about 1/3 of the frosting between the two layers and use the rest to cover the top and sided of the cake.
Dressing -- In a small bowl, add the salsa, sour cream, lime juice and zest, cilantro, cumin, pinch of salt and pepper. Mix well and refrigerate. NOTE: I start out with 1/2 cup salsa, and 6 tablespoons of sour cream. You can always add more once you dress the salad. Pasta -- Simply cook in good salted water according to package directions. Vegetables -- In a large bowl, add the chopped green and red pepper, onion and scallions. Toss -- Once the past is done, drain and this is one time where I actually rinse my pasta under cold water. Drain well. Add to the bowl with the vegetables and add the dressing and the cheese. Toss well. You can add a bit more sour cream and salsa if necessary. Taste for seasoning and add any more salt and pepper if needed. And remember - this is not a creamy mayo type of salad. This is a healthier light version so there is not as much dressing. Serve -- ENJOY!
Sprinkle beef with salt& pepper. Place beef in 3 1/2 to 4 quart slow cooker. Sprinkle beef with onion and mushrooms with liquid between layers of beef. Pour soup over beef. Cover and cook on low 7-8 hours or until beef is tender.
Cook brown sugar, orange juice concentrate, butter, salt, chili powder, and pepper in a skillet over medium-high heat, stirring until brown sugar dissolves. Remove from heat, and stir in pecans. Transfer to a lightly greased baking sheet. Bake at 350 degrees F. for 8 minutes or until toasted. Cool and store in an airtight container.
Preheat oven to 350F (175C). Lightly butter a small baking dish. Place the cauliflower in a saucepan with enough water to cover. Bring to a boil and cook for 5 minutes, or until tender but crisp. In a separate saucepan, melt the butter over medium heat and gradually mix in the flour, salt, pepper, garlic powder {or roast garlic}, onion powder, nutmeg, red pepper flakes, and milk. Bring to a boil, remove from heat, and mix in the Swiss cheese until melted. Spread about 1/4 cup of the melted Swiss cheese mixture in the bottom of the prepared baking dish. Place cauliflower in the dish, and top with the remaining cheese mixture. Bake uncovered 20-25 minutes until bubbly.
Place meat in a shallow glass dish. Whisk together olive oil, vinegar, garlic, oregano, salt, and pepper. Pour over the meat, using about 1/2 cup per lb of meat. Cover and marinate several hours or overnight, turning occasionally. Remove the meat and place the marinade in a small saucepan. Boil for about 1 minute and then grill the meat, basting frequently with the marinade.
Mix first 5 ingredients until smooth. (Zender's seasoning can be purchased at the restaurant or by mail order.) It contains garlic and paprika along with some other spices. I use the Zender's seasoning. Store in refrigerator. Chill before using. Shred cabbage. Add carrots, onions, red cabbage and green peppers. Add dressing until it coats the cabbage but doesn't make it soggy. Recipe may be halved as it makes a large quantity, otherwise.
NOTE: TIMING is important with this dish - ideally the pasta finishes cooking when your sauce is ready - although the sauce will 'hold' for a short while on very low heat. If you are using fresh fettuccine, it can cook in as little as 2 minutes (plus the time it takes your water to boil), so you must prepare your ingredients accordingly. Fettuccine Alfredo is 'finished' in the pan - the cooked and drained pasta is added directly to the warmed and mixed ingredients in the pan. IN a pan large enough to hold all the pasta , melt the butter over low heat. ADD slowly the slightly whipped heavy cream and whisk either with a whisk or stir continuously with a wooden spoon till it is hot and slightly reduced. (variation: use 1/2 of the cream here, add the rest just at the end before you add the pasta.). ADD slowly the grated cheese as you continue stirring or whisking. COOK the pasta. ADD salt and pepper to the sauce to taste. ADD the cooked and drained pasta, mixing well with a wooden spoon. TURN into a warmed serving bowl, or directly onto warmed plates. PASS grated Parmesan at the table. PERSONAL NOTE: I went searching for a broccoli and chicken alfredo and found this. I will be adding chicken and broccoli to this, putting it into a greased casserole dish, topping with mozzarella cheese and baking it (at 350F) until the cheese melts.
Place biscuit mix in a medium bowl and break up any lumps. Combine remaining ingredients and stir into the biscuit mix. Fill paper-lined muffin cups 2/3 full. Bake at 400F 15-20 minutes. Cool in pan 5 minutes.
Wash and clean the chicken legs with skin off. Mix yoghurt and all ingredients in a bowl. Marinate the chicken legs. Keep overnight in the fridge. Take out of the fridge atleast an hour before cooking. Preheat the oven at 350 degrees. Place the marinated chicken legs in a oven dish lined together leaving the extra marinate. Bake it for 1 hour. Because it tastes good if it is cooked well. Turn it over after first half-an-hour.
Combine all ingredients in large bowl. Shape into 6 patties or meatballs. Grill or broil burgers until cooked through. Meatballs can be baked or fied. I bake mine.
Mix berries in large bowl and pour into prepared pie shell. Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat and add jello. Stir until dissolved. Cool to room temperature and pour over berries in pie shell. Refrigerate for 3 hours. Spread Cool Whip over pie before serving.
Toss the hot penne pasta with 3 tablespoons of pesto sauce. Put pasta on large platter and cover to keep warm. Over medium high heat, cook the peppers and onion in oil 8 minutes. Add the zucchini, shrimp and salt; cook for 8 more minutes or until the shrimp are opaque, stirring frequently. Top the pasta with mixture; add the remaining pesto and toss.
Preheat oven to 325°F Over hot, not boiling water, combine chocolate chips, 1/2 cup sugar and coffee. Heat until smooth. Remove; set aside. Combine wafer crumbs and butter. press firmly onto bottom and up sides of 10-inch springform pan. In bowl, beat cream cheese until fluffy. Gradually beat in 3/4 cup sugar. Mix in sour cream and vanilla. Add eggs, one at a time. Beat well before adding the next one. Divide batter in half. Stir melted chocolate into 1/2 of the batter. Pour into pan. Cover with plain batter. With a knife, stir chocolate batter through making a marble effect. Cook 50-60 minutes. Refrigerate.
Place blossoms in a teacup Cover with boiling water. When cool enough to taste, add sugar if desired. Garnish with mint.
Preheat oven to 375. In a medium bowl, stir together chopped meatloaf, soup, mustard, and ketchup; press into bottom of unbaked pie shell. Set aside. Stir bacon crumbles into macaroni and cheese. Spoon evenly over meat mixture; top with french fried onions. Bake in preheated oven for 35-40 minutes. Slice and serve hot.
Preparation: Starter: In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Stir in flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. Cover with plastic wrap; let stand in warm place until bubbly and puffy, and wheaty aroma develops, 8 to 12 hours. Stir in 3-1/4 cups (800 mL) of the flour, warm water, honey and salt to make soft sticky dough. Turn out onto generously floured surface; knead, dusting with as much of the remaining flour as necessary to prevent sticking, until smooth and elastic, about 8 minutes. Form into ball; place in greased bowl, turning to grease all over. Cover dough with plastic wrap; let rise in warm place until doubled in bulk, 1 to 1-1/2 hours. Grease 9- x 5-inch (2 L) loaf pan; set aside. Punch down dough. Shape into ball; cover and let rest for 10 minutes. Press into 11- x 8-inch (28 x 20 cm) rectangle. Starting at short end, roll up into cylinder; pinch along bottom and ends to seal. Fit, seam side down, into prepared pan. Cover with clean tea towel and let rise in warm place until doubled in bulk, 1 to 1-1/2 hours. Topping: Dust top of loaf with flour. Slash top lengthwise down centre, starting and ending about 1 inch (2.5 cm) from edges of pan. Bake in centre of 375°F (190°C) oven until instant-read thermometer registers 215°F (102°C) and loaf is golden and sounds hollow when tapped on bottom, 50 to 60 minutes. Transfer to rack; let cool. Additional Information Variations Unbleached White Loaf: Replace multigrain bread flour with unbleached white bread flour. Replace buckwheat honey with mild liquid honey. Whole Wheat Loaf: Replace multigrain bread flour with whole wheat bread flour.
"For the cookies". Whisk flour, cocoa, baking powder, baking soda, and salt in bowl and set aside. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy (about 2 minutes). Beat in egg and vanilla until incorporated, reduce speed to low and add flour mixture. Mix until dough forms (about 1 minute). "for the topping". Heat chocolate and milk in saucepan over low heat until chocolate is melted (about 5 minutes)the mixture should have the consistency of mayonnaise. Off heat, stir in reserved cherry juice. Cover and keep warm. "To finish". Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Roll dough into 1-inch balls and place 2 inches apart on 2 rimmed baking sheets. Using thumb, make indentation in center of each cookie and place 1 cherry in each indentation. Top each cherry with 1 teaspoons of warm chocolate mixture. Bake until cookies are just set (10-12 minutes) switching and rotating sheets about halfway through baking. Transfer cookies to a wire rack and cool completely. Repeat with remaining dough.
Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 10-inch tube pan with vegetable oil spray and dust it with flour. Shake out the excess flour. Set the tube pan aside. Place the cake mix, flour, butter, granulated sugar, chocolate syrup, 1 egg, and 1/2 cup of water in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Add the remaining eggs one at a time, beating on low speed until each is incorporated, stopping in between to scrape down the side of the bowl with a rubber spatula. When all of the eggs have been added, increase the mixer speed to medium and beat the batter 1 minute longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Transfer the batter to the prepared tube pan, smoothing the top with a rubber spatula. Bake the cake until the top springs back when lightly pressed with a finger, 50 to 55 minutes. Transfer the tube pan to a wire rack and let the cake cool for about 20 minutes. Run a long, sharp knife around the edges of the cake and invert it onto a wire rack, then invert it again onto another wire rack so that the cake is right side up. Let the cake cool completely, about 20 minutes. Dust the cake with confectioner's sugar or top it with a chocolate glaze.
Saute hamburger until brown. Add wine,raisins, pine nuts,and spices. Stir until liquid is absorbed. Cool. Cut phyllo into 3 strips. Butter the phyllo. Place 1 tbsp of filling at the base. Tuck each side in about 1/2 inch. Roll up. It should look like a sleeping bag. Brush the top with butter. They can be frozen at this point. Place seam side down on a cookie sheet. Bake at 375* until golden (25 minutes). 45 minutes if frozen.
Mix the ingredients for the brine well to dissolve sugar and salt. Pour brine into a zip-lock bag and add the pork chops. Place in a bowl and set in refridgerator for 2 hours. Do not allow to brine longer than 2 hours. Take chops of the the brine and dry. Season with salt and pepper. Put the 3 tbs olive oil in a large frying pan and heat. Add the pork chops and brown 4 minutes, turn over and brown 4 minutes on the other side. Place browned chops into a glass baking dish and put in a 350 degree oven for 30 minutes. They should reach 140-145 degrees in the center. While the pork chops are in the oven, put the 2 tbs butter in another frying pan and melt over medium heat. Add the apples and thyme to the pan and stir frequently until golden and softened. Add the raisins, the apple juice concentrate, brown sugar, cinnamon, cloves, mustard, salt, pepper and the juice of the 1/2 lemon. Allow everything to simmer until chops are done. Serve the pork chops with the apples and raisins spooned on top.
Lightly butter 13x9-inch glass or ceramic baking dish. In medium saucepan, combine milk and cream. Cook over medium heat until bubbles just begin to appear around edges; remove from heat. In large bowl, whisk together eggs, 2 egg yolks, sugar and salt. Slowly add milk mixture, whisking constantly. Whisk in 1/2 cup of the peanut butter and vanilla. Spread remaining 1/2 cup peanut butter over one side of the bread slices; arrange in baking dish, peanut butter side up. Pour egg mixture over bread (slices will float). Cover and refrigerate 1 hour. Heat oven to 350°F Place baking dish in large roasting pan or broiler pan; pour hot tap water into roasting pan, almost halfway up sides of baking dish. Bake 45 to 55 minutes or until top is puffed and knife inserted in center comes out almost clean. Let stand 30 minutes; serve warm. Meanwhile, melt butter in heavy small saucepan over low heat. Stir in brown sugar and liqueur; cook 2 minutes or until brown sugar dissolves. Remove from heat; let stand 1 minute to cool slightly. Whisk in 2 beaten egg yolks. Return to low heat; cook 4 to 5 minutes or until mixture coats back of spoon, stirring constantly. Strain through fine sieve, if necessary. Serve warm sauce over pudding.
When I originally wrote this recipe, I really didn't think about the garlic much. I was using peeled garlic. If you use a head of garlic, do yourself a favor: Cut the head in half across the grain, and either use a garlic roaster, or wrap the head in foil tightly and bake for an hour at 250; That will loosen the cloves, and roasting will impart more flavor. Just squeeze each clove into the pan. OR (original instruction) mince the garlic until it's very fine. Melt the butter in a small pan. Add the minced garlic. brown the mixture. Add the flour and whisk to form a roux. Add the lemon juice and milk. Continue whisking until the sauce is smooth. Hey! you're done! Pour a bit over your fish and enjoy!
Heat the shortening to 350°F in a deep fryer or cast iron pot. There should be enough shortening to cover wings completely. Dredge the wings in the flour mixture and drop into heated shortening. Cook 10-12 minutes. When cooked, remove wings and drain. Mix honey, mustard and hot sauce together. Toss the wings in the hot sauce recipe. Serve immediately with ranch dip dressing.
In a shallow dish combine flour, cornmeal, garlic powder, salt, and lemon pepper until well combined. Place the eggs in a shallow dish. Dip fish fillets into the eggs then dredge in the flour/cornmeal mixture until well coated. Heat butter with oil in a large skillet. Add in the fillets and fry until brown on both sides. Place the fish on a serving platter and top each fillet with 2 to 3 lemon slices if desired. Delicious!
Mix all ingredients for the rub together until well blended. Rub on the pork roast. Allow to stand 30 minutes before cooking. Place pork roast in a baking pan, add about 1/4 cup water and cover tightly. Bake slowly (250 F- 300 F) for 4 to 5 hours, or until the meat is tender enough to"pull" with a fork. Shred the meat and then add 1/4 to 1/3 cup of recipe number 51595, True Southeastern North Carolina BBQ Sauce. Stir through the meat until absorbed (you don't want sauce standing in the bottom of the dish, as it can become quite strong in flavor). Serve with hush puppies and coleslaw (I recommend Chia's Cole Slaw recipe#47606). If making pulled pork sandwiches, just put the pork on a hamburger bun, with some coleslaw that has been flavored with mustard.
Heat oil in lg skillet; add shrimp, green onions, and red pepper. Saute for 3 minutes. Add peas, broth, salt and ginger. Cover, bring to a boil, reduce heat and simmer for 5 minutes. Mix soy sauce and cornstarch; Stir in to shrimp and cook and stir for 1 minute. Stir in the cashews.
Preheat oven to 425 degrees and lightly spray two baking sheets with cooking spray. Mix rosemary and sea salt in a small bowl. Mix all purpose flour, white whole wheat flour and salt in a medium bowl. Add olive oil to the bowl with flour and salt mixture, and then slowly add the water. Stir with a rubber spatula until the dough comes together (sometimes it helps to press the dough against the side of the bowl). Divide the dough into three balls. Cover two of the balls with some saran wrap and set aside while you work the first ball. Lightly flour your work space and with your fingers press the dough into a flat oval. Use a rolling pin to further roll out the dough. I suggest using one because you want the dough to be pretty thin. With a cookie cutter or biscuit press, cut out each cracker and place on baking sheet. Continue to do so for each ball of dough, or in batches depending on the size and how many baking sheets you use. Lightly brush the top of the dough with some water and sprinkle the top of each cracker with the rosemary sea salt mixture. Be careful not to over season the crackers. Bake for 8-10 minutes till slightly golden. Remove and let cool.
Mix together - Peanut butter, melted butter, brown sugar. Stir in - Powdered Sugar & vanilla. Melt Chocolate chips in double broiler or microwave. Line up muffin pans with paper baking cups inside. With a rubber spatula, drip some chocolate on the bottom of all the baking cups, then layer with peanut butter mixer, then add more chocolate on top. No thicker than 1/4" each. Let cool in the refrigerator for 15 minutes to harden. Peel paper, eat and enJOY! *For a fast and easy recipe just spread the peanut butter mixture on a cookie sheet (with a lip) then spread melted chocolate over the top. Cool and then cut into squares.
Cook pasta according to package directions. Drain. Brown meat. Drain. Combine meat, pasta, spaghetti sauce, onion powder and mushrooms(if using) in crock pot. Mix well. Cover. Cook on High for 1 hour. Reduce heat to Low for 30 minutes. Serve with Parmesan cheese.
Mix the last six ingredients together. Place the chicken breast in a 9x12" baking dish and pour the mix over the breast. Let this mixture marinate for several hours (4 to 6), covered. Bake covered for 1 hour at 350°, stir the mixture up a bit and let it cook an additional 15 to 20 minutes. Preparation time does not include the marinating time.
Soak wakame in water until soft and salt is removed. Drain and cut into bite size pieces (about 3/4 to 1 inch by 3/4 to 1 inch). I usually do this with scissor. With a bit of salt, rub the okra to remove the fuzziness. Parboil okra for about 1 - 2 minutes in hot water. Plunge in chilled water to cool down quickly. Slice okra into 1/4 inch slices. Combine sugar, soy sauce, rice vinegar, water and salt in a small bowl. Place wakame, okra, and ginger in the bowl and combine well. Chill before serving. Best served immediately or within 6 hours.
Heat olive oil over medium heat in saute pan. Chop onion and red pepper into a medium dice and add to pan. Mince garlic and add to pan once onion and pepper begin to soften. Cut Zucchini into a large dice and add to the pan. Cook all vegetable until slightly softened. Add salt and pepper and seasoning salt to desired taste. Remove pan from heat and place vegetables in a bowl. Turn heat up to medium high heat. Brown sausage links. Bring water to a boil for penne. Remove sausage and cut into coin -shaped pieces. Add sausage and veggies back into the pan and toss with spaghetti sauce and red pepper flakes. Add pasta once it is cooked and drained and simmer until ready to eat!