HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Place cookies in a food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 to 3 times or just until combined. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 10 minutes; cool completely on a wire rack. Place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.
Mix all ingredients together with hands. Roll into balls. Microwave in a single layer on a plate for 5-6 minutes per side or cook in a frying pan just til browned on the outsides. Put meatballs in a crockpot with 2 jars spaghetti sauce for 2-3 hours on high or 4-6 hours on low. Serve over your favorite pasta or in hoagie rolls with melted cheese on top.
In a large skillet, brown ground beef and drain off fat. Slice or chop the onion, whichever you prefer, and add to the ground beef toward the end of browning. While the ground beef is browning, wash and slice the potatoes leaving the skins on. Add the potatoes to the hamburger/onion mixture, and mix together. In a large 4 cup liquid measuring cup, measure the 2 cup Italian dressing, and add 2 cup water to make 4 cups of liquid. Pour the dressing/water mix over the hamburger/potato mixture, and cook at high heat until liquid reaches a boil.**. Sprinkle seasoning salt over mixture (or seasoning of your choice, as desired), and stir. Turn heat down to low and cover skillet. Simmer mixture for 20-30 min., stirring occasionally, adding seasoning if desired. The dish is done when the potatoes are soft, and the liquid is cooked down, and the entire mixture is "saucy", but not watery. **You may need to add water during cooking time, if liquid cooks down too fast, and potatoes aren't soft yet.
Add the parsley, garlic, oregano, paprika, salt, cayenne and vinegar (not the olive oil yet) to a blender or food processor and pulse to process well, but do not puree. Leave a little chunky. Remove to a bowl and stir in the olive oil. Let stand for least 30 minutes to mingle flavors and serve at room temperature. It is recommended to let sit in the refrigerator for a few days.
Add quinoa, water, cinnamon and 1/2 cup of the milk in a pot and bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until most of the water has been absorbed. Add the remaining 1/2 cup of milk, if using walnuts, cranberries and raisins add and allow to simmer for about 5 minutes or until it reaches your desired consistency (it will gradually get thicker). Once it reaches the consistency you like, add the yogurt and stir. If making for the next morning you can wait and add the yogurt when ready to eat.
Melt margarine in a 2-quart baking dish. Sift dry ingredients. Add milk. Pour this mixture over margarine. Do not stir. Place peaches and syrup on top of this. Bake in 350 degree oven until brown. About 40 minutes.
Mix water, yeast, oil, honey, and molasses. While yeast is proofing (if not instant), grind flour. I start adding 10 cups flour, salt, dough enhancer, and wheat gluten, while yeast is proofing (no wait necessary if using instant yeast). Mix until even consistency. Add remaining flour minus about 2 cups. Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be around 15 cups (I believe it may be less if you are in a lower altitude area). If the dough mixture isn't "cleaning" the sides of the mixer, it is too wet. I sometimes add up to one additional cup -- I think altitude and humidity influence how much is needed, as well as how packed the flour is (if I get my mill full and "packed" the recipe takes less flour -- hence the need to add a l/2 cup at the end of the ingredient addition process. Mix on medium speed 5-7 minutes in Bosch or other heavy duty mixer. Put dough in a greased bowl to rise for 30 minutes (will get about about double in size). Shape loaves and put into 4 greased loaf pans, let rise another 30 minutes (I use a kitchen scale and my loaves are very close to 2 pounds each). Put loaves in preheated 350 degree oven and bake 36 minutes. I let it cool in the pans for about 10 minutes, then 20 minutes on a rack. I wrap in plastic wrap then store in a bread bag. We eat a lot of bread (toast for breakfast, sandwiches for lunch -- family of 6) so I am able to keep a couple of loaves out and a couple in the freezer. It's gone in a week. Enjoy!
In a wok, heat olive oil. Add pork tenderloin and saute till the pork is no longer pink. Add garlic and saute for a second making sure you don't burn it. Add vegetables and mushrooms and stir fry for approximately 5 minutes. In the meantime, in a small measuring cup, squeeze two oranges to make 1 cup of juice. Add ginger, garlic curry paste, and soy sauce to the orange juice and mix well. Pour sauce over vegetable/meat mixture and stir fry approxmately five minutes. Remove about 1/4 cup liquid from wok and add the cornstarch and stir thoroughly until there are no lumps. Turn up to high and add cornstarch, stirring constantly to thicken sauce.
Put all ingredients into a bread machine (with a 2 pound loaf capacity or larger) in the order suggested by the manufacturer. Set to the regular bake cycle.
Preheat oven to 350°F Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels; let cool, and crumble. Using a fork, mash potatoes in pan until light and fluffy; add cream cheese, butter, and sour cream, and stir until combined and smooth. Add the onion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper. Stir until well combined. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.
Pre heat oven to 300 degrees and heat oil in a pan. Mix the flour, salt and pepper together. Dredge steaks in flour mixture. Brown the outside of the steaks in oil. They do not need to be cooked all the way through. Put steaks in a 9X13 pan and pour in mushroom soup and milk. You can mix the mushroom soup and milk together before if you want. Make sure that the steaks are covered with milk and mushroom soup. Cook the steaks for at least three hours. If you don't want to heat up your oven for this long just cook these in a slow cooker. Serve these with mashed potatoes.
Mix the egg whites, milk, vanilla, and cinnamon in a large bowl. Pour the mixture onto a plate (but one with sides so the mixture doesn't slosh). Dip the bread in, allowing the mixture to soak in both sides. Do this with each slice of bread. Heat an electric skillet to 375 degrees fahrenheit. Spray it with cooking spray if needed. When it is hot, put the toast on and let it cook until one side is brown. When it is, flip the toast over. Do this with all the toasts. When the toasts are the right color, turn the heat off and serve the toast with light syrup, fresh fruit, or a sprinkle of powdered sugar. Yummy!
Brown onion and meat.drain. Add garlic and tomato paste. Cook and stir about 5 mn. till paste has turned a darker shade of red. Add sauce, diced tomatos, basil marjoam salt and sugar.Simmer till thickener.Add more herbs and spices as needed. Meanwhile blend ricotta, egg parmesan, and parsley.Boil noodles. Assemble.like this: layer of sauce , layer or noodles layer or ricotta mixture, layer of mozzarella, layer of sauce.Repeat making sure to end with a layer of sauce. Cover with foil and bake for 1 1/2 hours Remove foil, sprinkle with more parmesan. Let rest for 10 mn. and serve.
Preheat oven to 350 degrees. Mix potatoes, sugar, eggs, margarine and milk. Add vanilla. Pour into 9 x 13 casserole. For topping, mix ingredients and pour or spread on potato mixture. Bake 1 hour.
Place garlic cloves in pie pan or small roasting pan. Drizzle 2 T olive oil over the garlic cloves and roast in a preheated 400°F oven for 8 to 10 minutes. Remove from oven and cool. Remove skins, mince roasted garlic and set aside. In a small saucepan over low heat, combine remaining olive oil and corn oil; heat until warm but not hot, about 180°F. Remove from heat, add reserved garlic and let stand at room temperature for 20 minutes. Wrap rolls in aluminum foil and place in a preheated 400°F oven until rolls are crispy on the outside but soft and chewy on the inside, about 8 to 10 minutes. Transfer rolls to a colander or strainer set on a baking sheet. Pour reserved garlic-oil over the rolls so they are well-coated. Transfer rolls to a wax-paper lined basket, sprinkle with salt, oregano and parsley. Serve immediately.
Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
Heat a griddle or heavy skillet over medium-high heat until a drop of water sizzles on contact. Meanwhile, remove stems and seeds from chiles while rinsing under cold running water. Place them on the griddle and toast, 3 or 4 at a time, just until the aroma is released, 30 to 60 seconds. Be careful not to burn them. Place the chiles in a bowl and cover with the boiling water. Let soak until softened, about 10 minutes. Drain the chiles and discard the liquid. Place chiles, oregano, 2 garlic cloves and the water or stock in blender and process to a smooth puree. Add more water or stock if it is too thick. Work puree through a medium-mesh sieve into a bowl. Discard any solids that remain. Pour in a little more liquid to help rinse the sauce through the sieve. In heavy, medium-size saucepan, heat lard or oil over medium-high heat until rippling. Add remaining garlic and brown in the hot fat, pressing down with the back of a cooking spoon to release flavor. Remove and discard garlic. Add flour, stirring constantly until golden. Add strained chile puree and salt to the pan and reduce the heat to low. It will splatter, so be careful. Cook over low heat, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes. Reserve 1/2 cup of chile to mix with masa dough. Mix shredded pork into remaining mixture. Makes enough filling for 45 to 50 tamales.
Preheat oven to 400 degrees F. Coat nonstick 12 cup muffin pan with nonstick cooking spray. Option: Combine 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl for topping and set aside. Blend cereal and milk in large bowl; set aside for 5 minutes to soften. Meanwhile, combine flour, sugar, baking powder, baking soda, and salt in a large bowl; Mix well. Whisk pumpkin, egg, pumpkin pie spice and vanilla into softened cereal. Gently fold into flour mixture just until blended. Do not over mix. Spoon 1/3 cup equal amounts of batter into each muffin cup; sprinkle evenly with pecan chips and reserved cinnamon sugar topping. Bake 20 to 25 minutes. Cool on wire rack 3 minutes before removing muffins from pan. Serve warm or at room temperature. Don't stir muffin batter too much -- over mixing will make the muffins tough. There should be lumps in the batter; these will disappear during baking. Makes 12 muffins.
Combine coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds until sugar is dissolved. Add ice cream, and chocolate syrup, then blend on high speed until smooth and creamy. Makes 2 shakes. Note: You can make this recipe, and freeze half for later if you wish.
In a small bowl, whisk together the eggs and salsa. Set aside. Heat olive oil in a large skillet over medium heat. Add onion and jalapeno and cook until onion is soft and translucent. Add tortillas and cook, stirring frequently, another minute or two until soft. Reduce heat to low and add eggs. Scramble until eggs are almost set, then fold in cheese and remove from heat. Garnish and serve immediately.
Heat oven to 500 degrees F. Stir beer, allspice, minced Scotch bonnet pepper, minced garlic, thyme and sliced green onions in 1-quart baking dish. Fold in the shrimp, coating well. Drizzle melted butter over the shrimp. Slice bread into 1-inch-thick slices and place on top. Put baking dish with shrimp and bread on middle rack of oven. Remove from oven when bread is golden and shrimp is bubbling hot, 4-5 minutes. If oven is small, heat pans separately. Important Note:Use gloves when mincing Scotch bonnet peppers. Then remove gloves and wash hands thoroughly.
In a medium saucepan, melt butter over medium heat. Add cabbage, cover, and cook, stirring occasionally, until tender, 30 to 35 minutes. Add maple syrup, and cook for 5 minutes. Season with salt and pepper.
Preheat oven 375°F; butter and flour two large baking sheets. Pour milk into a shallow bowl. Spread sesame seeds on a piece of wax paper. Set aside. In the large bowl of an electric mixer, stir together the flour, sugar, baking powder, and salt. On Low speed, beat in the butter a little at a time. In a medium bowl, whisk the eggs, vanilla, and orange zest. Stir the egg mixture into the dry ingredients until well blended. Pinch off a piece of dough the size of a golf ball and shape into a log 2 1/2 inches long and 3/4 inch thick. Dip the log in the milk, then roll it in the sesame seeds. Place on a prepared baking sheet and flatten slightly. Continue with the remaining dough, placing cookies about 1 inch apart. Bake for 25 to 30 minutes, or until well browned. Let cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely. Store in airtight container.
Cut scallops in half or quarters depending on size. Beat egg with water in bowl large enough to hold scallops. Add scallops and stir to coat. Drain off excess egg. In a food storage bag mix flour, paprika, pepper and salt. Add drained scallops to bag and shake to coat. Heat a large frying pan over medium/low heat. When hot, remove scallops from bag throwing away excess flour mixture and add scallops to hot pan that has been sprayed with olive oil cooking spray. Cook scallops for about 5 minutes. Remove scallops and put aside. Meanwhile put pasta on to boil. While pasta is cooking, mix together broth, garlic, vinegar and soy sauce. Pour into the same pan that you cooked the scallops inches. Bring to a boil and add mushrooms and edamame. Cook for 5 minutes. Add scallops and cook for 5 to 7 minutes more. When pasta is done, drain and add to frying pan with other ingredients. Stir to mix in pasta and serve.
Combine the cake flour, brown sugar, all spice and salt. Cut butter into pieces and mix into the flour in a food processor. Add milk and you should now have a firm dough ball. Wrap the dough in clingfilm and allow to rest in a cool place for atleast 2 hours, but preferably for a day to draw out the spice flavour. Preheat the oven to 175 degrees celcius, roll out the dough into a rectangle about 1cm thick. Place this onto a lined baking tray and bake the spiced biscuit in the oven for about 30 minutes until done. Cool the biscuit on a wire rack. To serve: Break the biscuit into pieces and serve with warm chocolate milk.
Line a one-quart dish with plastic wrap. Place the garlic and cheeses in a food processor, and process. Add oil and thyme, and process again until well combined. Spread 1/3 of the cheese mixture in the dish. Then spread the pesto over the cheese. Spread another 1/3 of the cheese mixture over the pesto. Next, layer with the chopped red peppers. Finish with the final layer of cheese. Cover and chill at least 2 hrs. When ready to serve, unmold onto serving plate and garnish with additional red pepper strips, and fresh herbs (thyme or basil) if desired. Serve with crackers or raw veggies.
Cream butter with vanilla. Gradually beat in sugar, then blend in egg. Mix together with flour, nutmeg & salt. Add to butter mixture & mix well. Divide into 14 equal portions. On sugared board shape each piece in roll 12 inches long and 1/4 inch wide. Cut in 2 inch lengths and put on greased cookie sheet. Bake in preheated 350 Fahrenheit oven for 12 minutes. Cool on rack. Spread with frosting, sprinkle with nutmeg. Glaze Preparation: Cream butter with vanilla. Add rum extract and blend in sugar and cream. Beat until smooth.
Chick-fil-A sauce: In a small bowl whisk together mayonnaise, honey, mustard, lemon juice, and bbq sauce. Fried Chicken: In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Meanwhile, in a medium-sized pot, over medium-high, heat oil to 325 degrees F While oil heats, in a medium bowl, whisk togethers dry ingredients. Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dredge chicken pieces in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix) one more time, set chicken aside. Line a baking sheet with paper towels. Once oil is heated, cook chicken until golden brown on each side and opaque in the center, about 2 to 3 minutes. Place cooked chicken on prepared baking sheet to drain. Serve with Chick-fil-A sauce.
Spray your favorite Bundt pan with nonstick spray, and sprinkle with 1/2 cup chopped almonds or nuts of your choice. Place about 14 frozen Rhodes bread dough rolls on top. In a bowl mix melted butter, Triple Sec, orange rind, cinnamon, brown sugar, salt, vanilla, another 1/2 cup chipped toasted almonds and golden raisins. Pour over the frozen rolls. Finally sprinkle butterscotch pudding over the top and let rise overnight. In the morning preheat oven to 350 degrees and bake for about 40 minutes. Cover with foil the last few minutes if browning too quickly. Invert to serve.
In a 5 quart slow cooker, stir together the soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots and toss to coat. Cover and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid. In a 2 cup glass measuring cup, whisk cornstarch with 1 tablespoon of water. Ladle 1 cup cooking liquid into measuring cup;whisk to combine. Pour into a small saucepan and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, if desired, garnishing with cilantro spring and chopped scallions.
Mix all ingredients together. Pour in 2 greased bread pans. Bake on 350 for 1 hour and 10 minutes. Remove from oven, cool in pan 10 minutes, remove from pans and cool on racks.
Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add broccoli (or asparagus and red bell pepper and pea pods). Saute 4 minutes. Add 1 teaspoon sesame oil, shrimp and minced garlic. (Add optional mushrooms, if using.) Saute 4 minutes or until the shrimp are done. Combine sugar, rice vinegar, ketchup, cornstarch and red chili paste. Add to skillet; cook 1 minute, stirring constantly. Stir in sliced water chestnuts. Serve over rice. Sprinkle with thinly sliced green onion tops. (Serving is 1 cup shrimp mixture and 1/2 cup rice.).
In pot over high heat, combine chicken with 5 quarts water or enough to cover. Bring to a boil, skimming foam as needed; reduce heat to medium-low. Meanwhile, cut half the carrots and parsnips into 2" pieces. Halve the remaining carrots and parsnips lengthwise. Cut into 1/2" pieces; set aside. To soup add celery, onion, garlic, and reserved large carrot and parsnip pieces; simmer 1 hour. Add next 4 ingredients; simmer about 30 minutes. Strain, reserving broth and chicken. Discard skin from chicken. Pull meat from bones; cut or tear into bite-sized pieces. Return broth to same pot over medium heat; add remaining carrots and parsnips. Simmer until vegetables are almost tender, about 10 minutes. Add chicken; heat well, about 5 minutes. Stir in last 4 soup ingredients. Cover; set aside. Meanwhile, in a skillet over low heat cook reserved chicken fat, stirring occasionally, until melted and solids begin to brown, 30 minutes. Strain fat, discarding solids. Measure melted fat; add enough vegetable oil to equal 1/3 cup, if necessary. In small pot over medium heat, combine schmaltz, eggs, salt, pepper, and seltzer . Stir in matzo meal. Cover; refrigerate at least 30 minutes. Fill skillet halfway with water or chicken broth. Place over high heat; bring to a boil. Reduce heat to medium. With lightly moistened hands, shape tablespoonfuls of matzo mixture into balls. Gently add to simmering water or broth. Cover; simmer until all matzo balls are cooked through, about 20 minutes. using a slotted spoon transfer matzo balls to soup. Let stand 15 minutes to allow matzo balls absorb flavors of soup. Reheat, if necessary, and serve.
melt chocolate in microwave. place cereal and peanut mixture on wax paper. pour chocolate over all. chill and break into pieces.
Place first eight ingredients in crockpot. Cook 8 to 10 hours on low in crockpot. One hour before serving, add Chinese vegetables, cornstarch and water.
Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch baking pan. In a large mixing bowl, combine potatoes, ham, potato soup, sour cream and cheddar cheese. Sprinkle with Parmesan cheese. Bake in preheated oven until sauce is browned and top is browned, about 60 minutes. Serve immediately.
Add lentils to a large soup pot. Add in the next 11 ingredients; stir. Bring to a boil; lower heat to medium-low and simmer, covered for 45 minutes. Add in tomatoes, vinegar, and simmer over low heat, uncovered, for about 15 minutes. Ladle into individual bowls and sprinkle with parmesan cheese.