HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 400 degrees. Cream the butter and cream cheese until smooth. Add egg, milk, extract, cinnamon, cassia, and cardamom, blending well. Fold in the minced apple. Sift the dry ingredients together and gently fold in the moist ingredients. The mixture with be stiff. Fill muffin cups 3/4 full and bake for 20-25 minutes until barely golden. Brush with the melted apple jelly and return to the oven until golden and shiny.
Preheat oven 350 degrees. Grease 12 cup muffin pan with butter. Roll out dough on lightly floured board to 12x8 inch rectangle. Mix honey and cinnamon and spread in even layer over dough. Sprinkle with nuts. Roll up dough and cut roll into 12 equal size buns. Place buns, spiral side up, in muffin cups. Cover with plastic wrap and let rise 30-60 minutes. Bake for 15-20 minutes. Remove and turn pan upside down. Enjoy!
1. In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly. 2. Preheat oven to 400*F. In a medium bowl, combine the apples, flour, and cinnamon. Mix well. 3. Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust. 4. Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes. 5. In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better). My Note: I also added a little cinnamon to the glaze which added just the right extra touch in my opinion. Try this- you'll love it. Oh- and warm each slices in the microwave about 25-30 seconds. It's so much better that way! A couple of suggestions: 1) The recipe suggests serving the pie cold, but try it at room temperature, or slightly warm (30 seconds in the microwave should do it) 2) The thinner your apple slices, the better! Try it with pear and/or peach. Adding walnut pieces is a nice variation. Use aluminum foil at the end of baking to keep the crust from getting too brown. A little extra cinnamon or lemon zest in the glaze is good. (I use an extra deep dish, make a lattice top and extra custard and glaze.) Make 2 and hide 1 if you want leftovers. Delicious!
In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan. Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.
Boil noodles following package directions till tender, drain and set aside. In a sauce pan, add soup, milk, butter, and heat until creamy, then remove from heat. Then add noodles, chicken, salt, pepper, diced onion, and sprinkle lightly with french fried onions and shredded cheddar cheese. Mix all ingredients thoroughly, and transfer to a large buttered baking dish. Sprinkle lightly with more french fried onions and shredded cheddar cheese to cover as topping. Bake at 400 degrees for 12-15 minutes or until thoroughly heated and cheese is melted. Enjoy!
Mix together the finely grated rind of the lemon and the yoghurt. Divide between four 1/4 pint ramekins and sprinkle sugar on top. Place under a hot grill for 1-2 minutes or until melted and bubbling. Chill until ready to serve.
Preheat oven to 370 degrees. In small bowl, mix the 1 Tablespoon sugar and cinnamon and set aside. In large bowl, beat eggs well. Add rest of ingredients and beat until smooth (about 4 minutes) Pour 1/3 of batter into greased bundt pan. Sprinkle with 1/2 of sugar mixture. Add another 1/3 of batter followed by remaining sugar mixture. Add last 1/3 of batter. Bake for about 50 minutes or until toothpick comes out clean.
Combine cabbage, carrots, sugar, salt and pepper. Pour milk over and chill for 30 minutes. Meanwhile, mix remaining ingredients. Once cabbage mixture is chilled, combine with mayo mixture. Chill in fridge until ready to serve.
Combine potatoes, carrots, and onion in your slow cooker. Pour broth over top. Cover and cook on HIGH for 4-6 hours. Mix well before serving.
Rinse and roughly chop golden potatoes and sweet potatoes. If your golden potatoes are small, don't even bother chopping. In a medium saucepan, place golden potatoes at the bottom, sweet potatoes on top, then add just enough water to cover all the potatoes. Bring to a boil and simmer until potatoes are fork tender but not falling apart (about 20-25 minutes). In the meanwhile, pour stuffing into a 9-inch pie pan, add hot water and 3 tablespoons melted butter. Mix well. Press the stuffing down to the bottom of the pan and push it up to cover the side to shape a crust. When the potatoes are done, drain. Rinse each potato piece in cold water while peeling the skin by pressing your thumb into the potato. The skin should come right off. Place golden potatoes and sweet potatoes in two separate bowls. Now, preheat oven to 350&deg;F. Add ground cinnamon, 2 tablespoons milk, 1 tablespoon butter, a dash of salt and pepper into the sweet potatoes bowl. Mash it until well blend. Add chopped pecan, mix well. In the golden potato bowl, add nutmeg, 4 tablespoons milk, 2 tablespoons butter, a pinch of salt and pepper. Mash until well blend. Scoop mashed sweet potatoes into a shallow small bowl or a glass; put it upside down in the center of the pie pan; add mashed golden potatoes around it and press it to the bottom as well as the side of the pan. Once the mashed golden potatoes are in place, carefully remove the shallow bowl by pulling it out, leaving the mashed sweet potatoes in the middle. Use the back of a spoon to arrange it nicely. Top with a few more pecan halves. Bake for 45 minutes and enjoy!
Preheat oven to 350. In a large bowl, beat butter until creamy. Add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla extract, beat well. Add flour and cornstarch and mix well until thoroughly combined. Using your hands, roll cookie dough into 1-inch balls. Place on an ungreased cookie sheet and bake for 15 minutes, until bottoms are light brown, remove and cool on wire cooling racks. Once cool, spread lemon frosting onto cookies. In a medium bowl combine butter, lemon zest, lemon juice and powdered sugar. Stir until well mixed. Additional lemon juice may be needed to get the frosting thin enough, then dip the cookie into the frosting.
In a shallow bowl, stir together the flour, and salt. Whisk in the egg, tablespoon amd a half of oil,milk, and water until batter is smooth. The batter should be thick enough to stick to the apples, and coat them. If the batter is to thin, add more flour. If batter does not stick, toss the apples with a bit of flour. Add and Heat 1/2 inch vegetable oil in a deep heavy skillet to 375 degrees.(This would be the 2 cups ). Coat apple slices with batter, and place 4 or 5 slices into hot oil at a time. Fry until golden on one side, and then use tongs to flip and fry until brown on other side. Drain on opaper towels. Stir togrther the cinnamon, and sugar. Sprinkle over apple slices, and serve.
Spray a large skillet with cooking spray then heat until hot. Add the onion, peppers, & garlic and cook over medium heat for 2 minutes. Add the tofu, soy sauce, & pepper to the vegetables, stir. Continue to cook another 3-4 minutes or until the tofu is heated through. Remove from the heat & cool slightly. Mix the tomatoes & spinach in with the tofu & vegetables then stuff each pita half with the mixture. Serve immediately.
Bake cake according to package instruction. Cool on a wire rack. While the cake is cooling, gently toss the strawberry slices with sugar (if using). Let sit on the counter for 30 minutes. You'll also get some very nice juice to drizzle. To serve, cut cake into individual serving size pieces. Then cut each piece horizontally into two layers. Spread the bottom layer with Cool Whip. Top with some of the strawberries. Do not mound them, or the next layer will slide off. Top with second layer of cake and press gently. Add a large dollop of Cool Whip and garnish with more strawberries. Yes -- that simple.
Salt and pepper chicken breasts. Heat olive oil in a nonstick skillet over medium high heat. Cook chicken until no longer pink, about 4-5 minutes per side. Remove chicken, keep warm. Add wine, sugar, and vinegar to pan, increase heat to high, reduce until thick and syrupy. Cut rolls in half, spread with goat cheese. Add chicken, spinach, onion, peppers, and sauce. You may have sauce left over. Save it. It's great on steaks, too.
Preheat oven to 350'f. Butter and flour two 10-inch round cake pans. Sift flour, cocoa, salt, baking soda, and baking powder into a large mixing bowl. Stir in the sugar. In another bowl, combine the eggs, vanilla, and beat. Mix in the dry ingredients. Add the buttermilk, melted butter, and coffee. Scrape batter into the prepared cake pans. Bake cakes until set, and the tester sick comes out clean( about 50 min.) Let cool in pans then invert them onto a rack. And enjoy.
Preheat skillet and broiler. Saute spinach and garlic in hot skillet with a drizzle of olive oil until spinach is wilted, about 2 minutes. Remove from heat and stir in ricotta and nutmeg in the hot skillet. Place bread on a broiler pan and top with spinach mix then sprinkle with parmesan. Broil 2-3 minutes or until brown and bubbly. Watching carefully- it doesn't take long!
Spread olive oil onto baking dish. Spread chopped cauliflower on baking dish and coat with olive oil already on dish. Put chopped olives, anchovies & garlic on cauliflower. Broil at 450° and check every 5-10 minutes Will not take much longer than 15 minute (Unless you like your cauliflower BLACK). Take out of oven and toss in salads, eat straight or use as a side dish!
Preheat oven to 375. Leave peels on sweet potatoes and chop them and apple, onion and sausage into bite sized chunks. Place potatoes, onions and apples into ziploc bag. Pour in olive oil and all seasoning (more or less of these taste.). Shake bag until everything is coated well. Pour into 13x9 in pan and toss with sausage. Bake uncovered in 375 degree oven for 1-1 1/2 hours until sausage is browned and potatoes are tender.
Heat oil in large skillet over medium-high heat until hot. Add onion, red pepper and garlic; cook and stir until onion is tender. Stir in rice, tomatoes, olives, parsley and oregano; heat thoroughly. Remove from heat; add cheese, lemon juice and black pepper; stir until well blended. Garnish with oregano. Serve immediately.
Add pasta to a large pan of boiling water and cook until just tender. Whilst pasta is cooking, cut zucchini in half lengthwise, cut diagonally into 5mm slices. Heat butter in pan, add onion and garlic, cook, stirring, until oniion is soft. Add zucchini cook and stir for 1 minute. Stir in cream and milk, simmer, uncovered, 1 minute. Add pasta, cheese and basil to zucchini mixture, stir until combined.
Cut the bread into fingers and layer them in the bottom of a small dish. (About 600 ml capacity). Add dried fruit. Whisk together the egg, milk, cream, vanilla extract and cream. Pour over the bread and let it sit for about 1 hour. If you don't have an hour it does not matter too much. Micorwave on medium power for 4 - 5 minutes until it begins to set at the edges. Let it stand for 5 minutes and then serve with cream or custard and a big grin.
Proof yeast in 1/8 cup warm water (I add 1 Tablespoon honey). Add sugar, scalded milk, and butter. Add flour; knead 5 minutes. Let rise until doubled; punch down; cut into 5 equal pieces. Roll out each piece until they are a thin round shape. While dough is rising, make filling by mixing tahini and sugar together. Spread the filling on each round equally. Roll up jelly-roll style. Let rest, covered with a damp cloth, for 30 minutes. Hold them at both ends of the roll and swing them to make them longer and thinner (That's what the recipe says.). Wrap them like a cinnamon roll. Place parchment paper on an oven tray; arrange dough on it. Brush with egg wash; sprinkle with sesame seeds. Let rest 10 more minutes (I am guessing until doubled). Preheat oven to 400 degrees Fahrenheit. Bake for 30 minutes.
Bring lightly salted water to a boil in a steamer with a tight fitting lid. Peel, slice and steam sweet potatoes in steamer basket, covered, for about 10 minutes or until tender. When tender mash with potato masher adding rest of ingredients.
wash, quarter removing seeds, then slice oranges. place seeds in cheesecloth bag. place oranges, seeds, and water in bowl, cover and let stand 24 hrs. place oranges, seeds, water and lemon juice in a non corrosive pan and boil 40-45 minutes or until peel is soft. remove seed bag. add sugar stirring until disolved and boil gently for 40-50 minutes or until jam starts to jel. cool slightly skimming and stirring. ladle onto jars and water bath process for ten minutes.
Dissolve the cornflour in 1/2 cup cold milk, stir well. Set aside. Heat the remaining milk in a saucepan with the cinnamon stick. Beat the egg yolks with the sugar. Add the cold milk mixture to the eggs and sugar. When the milk is starting to boil, remove the cinamon stick and add the mixture of flour, milk, eggs and sugar. Stir well over the heat until the custard thickens. Don't boil. Put the natillas into individual bowls or dessert glasses. Sprinkle with a little cinnamon powder.
In a heavy saucepan over medium heat, melt chocolate with milk stirring constantly until chocolate is completely melted. Add sugar, salt and corn syrup to saucepan and stir just until mixture comes to a boil. STOP STIRRING when mixture boils. Clamp candy thermometer on side of saucepan and let mixture boil to temperature of 238 F. Remove from heat immediately. DO NOT STIR! Add butter, without stirring, to chocolate mixture. Let cool to at least 110 F, then add vanilla. Now it's time to stir. Beat mixture by hand or with hand held mixer until fudge loses it's glossiness and thickens slightly. Pour fudge onto a waxed paper lined 9 inch pan and let set for a few hours.
Preheat oven to 450 degrees. Coat roasting pan with olive oil. Slice onion and place about a third in the bottom of the pan. Sprinkle with garlic salt and paprika. Put brisket on top of onions with fat side up. Cut the remainder of the vegetables and scatter them, along with the cloves of garlic, around the meat. Pour tomatoes over everything. Cover and cook for 30 minutes to sear the meat. Turn oven down to 350 degrees and cook for a minimum of 35 minutes per pound of meat (4 LB roast cooks for a minimum of 2 hours and 20 minutes). Uncover meat for last half hour to allow for browning. If you have more time, cook at 300 degrees and extend cooking time by about an hour. Watch that roast doesn't dry out, and add water, tomato juice or stock if necessary.
make four slits in each egg ,lenghtways, leaving a 1/2" gap at the top and bottom. In a non-stick pan heat the oil and fry the potatoes till brown about 10 minutes Remove them from the pan and set aside. Take the pan off the heat and stir in chilli powder and the 1/4 tsp turmeric, put the pan on the heat and fry the eggs till brown. Remove them from the pan and set aside. Fry the onions, ginger,cinnamon, cardamoms, cloves and green chilli, till the onions are light golden in colour. Add the tomatoes and cook for 2 minutes. Add the turmeric, ground coriander,fennel and chilli powder mix well and cook for 3 minutes. Add the potatoes, salt and water, bring to the boil and simmer covered till potatoes are tender. Add the eggs and simmer without the lid for 5 minutes. Stir in the coriander leaves and serve.
Mix all batter ingredients in a bowl with wisk until well incorperated and light. Pour into non greased 8 x 8 baking pan. Drain peaches of syrup except for about a tablespoon of juice in each can, and mix with sugar until it has dissolved. Pour over batter but do not mix -- batter will rise over peaches and juices on it's own. Mix all topping ingredients with hands slightly breaking up almonds as you incorperate. Do not place on cobbler yet as the almonds will burn! That step will come later. Place into 375 degree oven for 45 minutes. Then, while leaving cobbler in oven, place crumble topping over cobbler and bake another 10-15 minutes. Watch carefully so that nuts don't burn. Serve while still a little warm with some cinnamon ice cream and enjoy!
Start boiling the water in a 2 quart pot. Peel and devein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. If you want, you can tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes. Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup inches Crush chili pepper and add to the bowl. Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Add the shrimp and turn off the heat. Shrimp gets too tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve. Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland. It's right if it's good for your sinus.
Arrange muffin pieces, crust sides down, in an 8-inch square baking dish coated with cooking spray; drizzle with butter. Arrange ham and next 4 ingredients (ham through garlic) over muffin pieces. Combine nutmeg and remaining ingredients in a bowl; stir well with a whisk. Pour over muffin mixture. Cover; chill 8 hours or overnight. Bake in oven preheated to 375 for 50-55 minutes, or until set. Let it rest for 10 minutes and serve warm.
To make the frosting: in a large mixing bowl, cream butter and cream cheese; gradually add powdered sugar, beating (with an electric mixer) until mixture is light and fluffy. Stir in vanilla; set aside. To make cake: In a large mixing bowl, cream butter and shortening; gradually add sugar, beating well with an electric mixer at medium speed. Add egg yolks, one at a time, beating well after each addition. In another bowl, combine buttermilk and soda; stir until soda is dissolved. Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Mix after each addition. Stir in vanilla. Add in 1 cup walnuts and coconut; stir well. In another bowl, beat egg whites (at room temperature) and cream of tartar until stiff peaks form; fold egg white mixture into batter. Pour batter into 3 greased/floured 9-inch round cake pans. Bake in a 350° oven for 22-25 minutes or until pick comes out clean. Cool cakes in pans 10 minutes; remove from pans and let cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Press additional chopped walnuts onto sides of cake.
Beat all ingredients together with a fork and dip day old raisin or plain bread into it. Fry with margarine. Sprinkle with icing sugar and serve with sliced apples, or syrup.
Preheat oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch baking dish. In a large saute pan, over medium-high heat, add 1tablespoon oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes, stirring occasionally. In a large pot of boiling salted water, cook noodles until tender, about 10 minutes. Drain and rinse, keeping separate before layering so noodles don't stick together. In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the cottage cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.
In bowl, pour 1/2 cup chocolate milk and sprinkle with gelatin. Let sit 5 minutes. In saucepot, cook sugar and remaining chocolate milk until just boiling. Add gelatin mixture. Cook 3 minutes stirring occasionally. In food processor, puree 1 cup milk mixture and cream cheese for 30 seconds. Pour into saucepot and whisk. Divide mixture among four 8 oz ramekins. Refrigerate 2 1/2 hours or until firm. To serve, run knife around edges and invert onto plates. Drizzle hot fudge sauce over and top with a sprinkle of the berries.
Pre-heat oven to 375 degrees. Cook pasta until al dente. Combine tuna, sour cream, soup, veggies, and garlic in a pot and warm on stove top over low heat. Combine tuna mixture with cooked, drained pasta and pour into a greased 9x12 pan. Top with cheese and crackers and bake for 25 minutes. Mmmm, good.
Preheat oven to 300 degrees. Grease an 8"x8" square cake pan. In a heavy bottomed saucepan over very low heat, combine the chocolate, cocoa powder, and butter. Stir constantly until melted and smooth. Add the brown rice syrup and vanilla. Allow the mixture to cool completely. Once cool, add the eggs and stir until well-combined. Add the flour and nuts (if using) and stir until almost combined. Add the salt,and gently stir until just combined, being careful not to over mix the batter. Pour the batter into your prepared cake pan and spread to the edges. Place in the oven on the center rack. Bake, until the kitchen smells of chocolate, the center is firm to touch, and a toothpick inserted into the center comes out clean, about 20 minutes. Allow to cool in the pan for at least a full 10 minutes. Invert pan and remove brownies, and place on cooling rack.
Blend all the ingredients in a blender or with pestle and mortar. Leaving it to stand for a while allows the flavors to develop. Mix with pasta or place a dollop on meat or fish. Enjoy!
Mix butter, shortening, honey, molasses, sour cream and brown sugar in saucepan over low heat. When blended, cool a little but while still somewhat warm, stir in coarsley chopped walnuts, candied fruit and eggs. Stir 5 pounds of flour less 4 cups with the spices, salt and soda. Add this to fruit and nut mixture. This mixture will be very firm. Add more flour if needed. Mix this dough until you cannot possible add any more flour into the dough. When it is very stiff, cover and put in refrigerator overnight. In the morning take small amounts of dough (keep rest in refrigerator) and roll out 1/4 inch thick and cut into oblong shape using a Spam Can for cookie cutter. Use as little flour as possible when rolling cookies. Place on greased cookie sheet, press a whole almond in middle to decorate and bake 8 to 10 minutes at 350-375 degrees. Do not overbake. They should be done in the middle, but still soft and chewy. Her recipe said you could use hickory nuts or walnuts. Instead of the candied fruit mix, she used candied orange peel, citron and lemon peel. If you don't have a Spam Can cookie cutter roll the dough 1/2 inch thick and cut in oblongs that are 1 1/2 inch by 2 1/2 inch. Sue C's. Great Grandma's recipe.