HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Cream the butter, add sugar and eggs. Mix well, add the bananas, nuts and vanilla. Prepare the sour milk by stirring the lemon juice into the milk. Sift the dry ingredients and add them to the banana mixture. Mix in the sour milk gently. Pour into a prepared 9 x 12" pan. Bake at 350 degrees for 45 min - 1 hour (until firm in the center). *We find this cake sweet, so I usually just sprinkle icing sugar on top and serve it warm with vanilla bean ice cream. It's also nice with vanilla or chocolate buttercream frosting. If making cupcakes, bake for 15 - 20 minutes, or until toothpick comes out clean.
Preheat the oven to 350 degrees F. Place the butter in a saucepan over medium heat. When the butter is hot, add the onions and cook uncovered for 2-3 minutes. Add the green peppers, the mushrooms and the garlic. You may also add the red pepper now, or save it for garnish. Season with salt and pepper and mix. Stir in the rice, then add the chicken and the chicken stock. Mix well, bring to a boil then cover and place in the oven at 350 degrees F for 16 minutes. If you are using the red pepper for garnish, saute it first in butter for 1-2 minutes.
Pour 1 cup buttermilk into top half of a double boiler and sprinkle in gelatin. Allow to sit 5 minutes, until soft. Meanwhile, line a strainer with cheesecloth. Fill bottom half of double boiler with water and bring to a simmer. Combine heavy cream and maple syrup in a small saucepan and bring to just a boil. Add cream and syrup mixture to buttermilk and gelatin mixture in top half o fdouble boiler, an dplace over bottom half with simmering water, whisking until gelatin is dissolved, about 4 minutes. Stir in remaining 1 1/2 cups buttermilk. Pass through cheesecloth-lined strainer. Pour into 8 to 10 small custard cups or cordial glasses. Place plastic wrap on top of each container and refrigerate at least 5 hours. Serve custard in cordial glasses, drizzle additional maple syrup on top.
1. Combine milk with apple cider vinegar and set allow to "curdle.". 2. Add sugar, oil, vanilla, lemon extract, lemon juice and zest to milk mixture. 3. Sift dry ingredients and add to wet ingredients with whisk until smooth--don't overmix though. 4. Fill cupcake tins (lined with paper liners) 3/4 full. 5. Bake for 350 degrees for 18-20 minutes.
Soak the noodles in boiling water for 1-2 minutes. Drain and set aside. Heat the wok, add the oil and swirl it around. Throw in the chicken and stir-fry for 2-3 minutes or until golden all over. Add the shallots and capsicum and stir-fry for 30 seconds. Add the drained noodles and toss well to combine. Add lime juice and sweet chill sauce and toss again. Divide between two warm bowls. Garnish with coriander leaves. Tip - 10-12 medium green prawns (cleaned, deveined, tails left on) can be substituted for the chicken.
Assemble fruit on sticks. Place in large glass pan. Pour the marinade over and let sit overnight.
Preheat oven to 350 degree. Combine all ingredients in a large mixing bowl and mix well by hand (do not use electric mixer). Pour into greased 9x13 pan. bake 40-50 minutes or until set. Serve with whipped cream.
Heat Smart Balance butter spread in pan over medium heat until melted. Add flour all at once, whisking until smooth. Cook, stirring occasionally, over medium heat until flour mixture is cooked, about 3 minutes. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture begins to thicken, at least 5 minutes. Stir in salt and Tabasco. Add parmesan and mozzarella to sauce, reserving a little of both to sprinkle on top later. Stir until cheese is melted. Meanwhile, cook Dreamfields pasta according to directions on box and drain. Layer cheese sauce and macaroni in oven safe casserole dish. Sprinkle reserved parmesan and mozzarella on top of macaroni and top with S&P as desired. Bake at 350 for 30 minutes or until cheese is bubbly and brown. Suggestions: if you like a spicy version of macaroni and cheese, add 1 tsp of chili powder and extra dashes of Tabasco to white sauce as it is cooking.
Brown the sausage and bacon. In crock pot, layer the items until you have run out. Be sure that the first layer is a meat. Mix together the eggs and milk (salt and pepper to taste) and pour over the top. Cook on low for approximately 8 hours.
Place chicken breast in lightly greased baking dish, season with seasoned salt, and pepper. Bake at 450 for 30-35 minutes, until breasts are done. Remove from oven and reduce heat to 350°F. In medium bowl add cream soup, sour cream, poppy seeds, and 1/4 cup of parmesan cheese. Stir well. Chop chicken and add to bowl of soup and sour cream mixture. Stir well. Place chicken in a lightly greased 11x7x1 1/2 inch baking dish, spread evenly. Combine crushed crackers, 1/4 cup of parmesan cheese, and butter and sprinkle over chicken mixture. Bake uncovered at 350°F for 30 minutes. Note: You do not have to roast the chicken, I just prefer the layer of flavor. You can also use fat-free sour cream and soup to save fat.
Preheat oven to 350. Line a 8x8 square pan with buttered parchment paper. In a small double boiler, or in the microwave, melt the chocolate and butter. In a food processor, pulse the black beans until well blended. Add the remaining ingredients, except chocolate. When all is blended, pour the chocolate into the top of the food processor and blend again. Pour the batter into the pan. Bake until done. Frosting: In a bowl, cream the cheese and sugar. Melt the chocolate and margarine; add vanilla, pour into the cream cheese mixture and beat until smooth. Frost the brownies when cool. The brownies and the frosting will firm up as they cool. They will be dense and delicious. Frost the cooled.
Preheat oven to 350°F. Mix water, tomato sauce and Sauce Mix in medium saucepan. Bring to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. Set aside. Meanwhile, brown beef in medium skillet on medium-high heat. Drain fat. Stir 1/2 cup sauce into meat. Dip tortillas into sauce to coat. Spoon about 1/4 cup meat filling onto each tortilla. Roll tortillas tightly. Place seam-side down in lightly greased 11x7-inch baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese. Bake 15 minutes or until sauce is bubbly and cheese is melted.
Cook noodles according to pkg. directions. Drain well. Set aside. In a saucepan, cook onion in butter, until tender. Stir in remaining ingredients. Pour into a 2 quart shallow baking dish. Bake at 400, for 20 mins., or until hot. Top with sliced cheese, if desired. Bake until cheese melts.
Put juice and ice cubes in a blender; mix until ice cubes are completely chopped. Add raspberries and apples; mix until completely blended. Scoop in yogurt and add Splenda; blend to desired consistency.
To prepare stuffing: Over med low heat melt 1 tbs butter in small skillet and add finely diced onion with a pinch of salt. sweat onion till soft and opaque. turn up heat to med and add sausage. Crumble sausage as fine as you can get it as it cooks with side of spatula. Drain excess fat and let cool. Add bread crumbs, thyme, parsley, salt and pepper, pecans. Mix well and add beaten egg to hold it all together. Cut a pocket in the thick side of the chicken breast (butterfly cut) and fill with stuffing. Brown both side of breast in skillet. Place in casserole dish and add 1 cup chicken broth. Bake @ 350 degrees F for 25 - 30 minutes or until done. Chicken should come out tender with no dryness. Pour off broth into a small sauce pan, bring to a boil and stir in 1tbs slurried flour to thicken. Salt and pepper to taste if needed. Pour gravy over stuffed chicken breasts.
Line a 8" or 9" cake pan with parchment paper which has been lightly greased with vegetable oil. (Place your squeezed lemon juice by your prepared pan so you don't forget.). Put the apples in a large saucepan and add water, just to cover. Bring to a boil and cover pan with a lid. Cook for about 30 - 40 minutes until apples are very soft. Strain and discard the liquid. (Note: I strained mine in a colander and lightly pressed with the back of a spoon to release some liquid.) Place the apples in a food processor or blender and puree/pulverize into a fine pulp. Measure how many cups puree. Return the apple pulp to the saucepan and allow 1 cup of sugar for each 2 cups of puree. Over low heat dissolve the sugar then increase heat, stirring continuously with a wooden spoon until the mixture is very thick, about 45-50 minutes. Adjust heat as you go. The mixture will deepen in color and considerably pull away from the sides and bottom of the pan. When drawing a spoon through the paste, if the drawn line in the bottom of the pan does not disappear, it is thick enough. Stir in the lemon juice. With a spatula, spread the paste evenly to form a slab. Cool completely. Invert onto a platter and allow to dry for a day or two. Cut into cubes. (Note: If you didn't cook the mixture long enough, it is possible to firm it by placing the pan in a low oven for a few minutes to dry.). Store in an airtight container.
Preheat oven to 375 ° F (190°C). Combine mushrooms, peppers, zucchini, onion, and garlic in 9 x 13 inch (3L) baking dish. Stir remaining ingredients except for feta in a small bowl. Drizzle over vegetables and stir in to evenly coat. Bake in oven for 20 minutes. Sprinkle with crumbled feta cheese. Serve.
Fry the chorizo, without oil, turning until browned. Pour the brandy, stand back and ignite with a match. When the flames have died down, serve warm, speared with toothpicks.
Fill 16 oz. glass about 1/3 of the way with wine. Mix in 1 tbsp sugar into wine. Add a few cubes ice. Top off with seltzer and mix. Taste. It will probably need more sugar, but i like to add it slowly. I've found there's a fine line between bitter and overly sweet when it comes to this drink. Add bit by bit, mixing and tasting as you go, until you have a refreshing summer drink. Garnish with an orange slice. Happy hunting!
Place flour in medium sized bowl. Mix in salt. Make well in centre and add yoghurt. Mix first with a spoon and then with your hand. Add extra flour as needed. Knead for about 5 minutes. Cover and refrigerate until ready to use - by rolling out thinly into 5-inch circles. Place filling inside and bake at 425 degrees F for 15 minutes then reduce heat to 375 degrees F and bake 10 minutes more.
Preheat oven to 325°F. Line baking sheets with parchment paper. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks, eggnog and rum extract. Gradually mix in the flour. Chill for two hours. Shape into 1.5 inch balls and bake until bottoms are golden brown, about 10 minutes - tops won't brown much. Cool completely. For the Frosting: Beat In a large bowl, beat the first five frosting ingredients until blended; Mix in additional eggnog to reach desired consistency. Frost cookies and sprinkle with nutmeg if desired. Store in airtight containers.
Boil cranberries in 1 quart of water 10 minutes; set aside. Mix the remaining 2 quarts of water, sugar, cinnamon candies, cloves and cinnamon sticks in crock-pot. Cover and heat on high approximately 2 hour or until cinnamon candies dissolve. Strain the cranberry mixture and add to crock-pot. Stir in the juice from oranges and lemons; cover and heat on high 2 hours; turn to low to keep warm and serve directly from crock-pot.
Place raisins in a bowl; cover with 1/2 cup hot water. Let stand 30 minutes or until plump. Drain. Trim top and root end of onions. Cook onions in boiling water 2 minutes. Drain. Cool and peel. Melt butter in a large nonstick skillet over medium-high heat. Add onions to pan, stirring well to coat. Stir in 3 tablespoons water, red wine vinegar, sugar, salt, and black pepper. Cover, reduce heat, and cook 40 minutes, stirring every 10 minutes. Add raisins and pine nuts to pan. Increase heat to medium, and cook, uncovered, 10 minutes or until lightly browned and liquid almost evaporates, stirring occasionally.
Muddle the cucumber with the sugar in the bottom of a cocktail shaker. Add in the rest of the ingredients and 1/2 cup of ice. Shake vigorously for 10 seconds and strain into a birdbath champagne glass or martini glass. Garnish with a slice (or ribbon) of cucumber or a lime wedge.
A couple of tips from helpful reviewers. The dough is meant to be on the dry side so it can be rolled, not dropped. If you're not getting a good flavor, try using a higher quality vanilla and/or chocolate chips. (Penzey's Madagascar Vanilla, Ghirardelli chips, fresh/real butter). Check your oven temperature, cooking time and temperature is critical. If the cookies are not chewy they are probably overcooked. Bread flour will make the cookies even more chewy, biscuit flour will make them less chewy. Do not let your dough get warm, I like to scoop it on to pans and refrigerate before I pop them in the oven. Pan color is very important, if they are too dark you may experience some crisp edges, try using some parchment and lowering the cooking temperature a bit. Place oven racks in the upper and lower 1/3's of the oven. Preheat oven to 325°F. Cover 2 large cookie sheets with parchment paper Mix flour, baking powder & salt in a bowl or bag and set aside. Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla. Mix until incorporated. Add dry ingredients and mix until just combined. Stir in chips and optional nuts. Divide into 18 equal balls, a 2" cookie scoop works just about perfectly, about 60 gms each. EVENLY space 9 on each cookie sheet. Bake for 12-18 minutes, rotating front to back and top to bottom after 8 minutes. Cool on sheets to maintain chewy texture.
Heat milk and cream on the stove or in the microwave until scalding. Boil water on the stove. Add sugar and salt to water and stir in until sugar melts. Add chocolate to the water and stir until melted. Once everything is well blended, boil for 5 minutes. Add scalded milk, coffee and vanilla. Beat with egg beater to make it frothy and enjoy.
Mix spices with minced onion and garlic. In a separate bowl, mix the flour with the yogurt, and then mix in the lemon juice. Melt the margarine in a frying pan with the oil. Add the chicken and cook for 5 minutes on medium heat. Flip the chicken over, add the spice mixture and cook for an additional 5 minutes. Add the wine, cover the pan and cook for 10 minutes. Remove the chicken alone (without the sauce) from the frying pan and put in an open baking pan. Pour the remaining contents of the frying pan into the yogurt-lemon juice-flour mixture and mix. Pour this mixture over the chicken in the pan and bake for 15-20 minutes on medium heat.
Peel and quarter potatoes. In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender. Drain potatoes. Preheat oven to 425 degrees F. Mash drained potatoes with a potato masher or beat with an electric mixer on low speed. Add yogurt, margarine or butter, salt, and red pepper; beat just until combined. Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy. Fold in 1/2 cup of the feta cheese. In a 12-inch skillet bring the 1/4 cup water to boiling; add spinach to skillet. Toss spinach for about 1 minute or until spinach is slightly wilted; drain. Press out excess liquid. Coarsely chop spinach. Spread half of the potato mixture into a lightly greased 2-quart rectangular baking dish. Layer spinach on top; sprinkle with remaining feta cheese. Spread remaining potato mixture on top and sprinkle with paprika. Bake, uncovered, for 15 minutes or until top is lightly browned.
Combine vinegar, soy sauce, honey, sesame oil, chili paste and garlic, stirring until honey dissolves; cool slightly. Pour vinegar mixture into a zip-lock plastic bag. Add chicken to bag; seal. Marinate in refrigertor 1 hour, turning occasionally. Remove chicken from bag, reserving marinade. Preheat over to 425 degrees. Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt to taste. Bake 425 degrees for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remainder marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.
Preheat oven to 450 degrees F. Combine the biscuit mix, cheese, sesame seed and half and half in a bowl and mix well. Shape into balls and place on a greased baking sheet, flaten slightly with palm of hand. Brush with the melted butter. Bake for 10 to 12 minutes or until lightly browned.
Bring large pot of salted water to a boil on high heat. Add spaghetti. Boil according to package directions until al dente. Drain. Heat oil in small skillet on medium heat. Add sesame seeds. Saute 2 minutes or until brown. Toss spaghetti with soy sauce, sesame seeds and scallions. Serve immediately.
Slice the avacado into halves or quarters and scrape into bowl, removing the pit. Using a fork and the edge of the bowl, mash and stir the avacado until moderately smooth (I like mine with lots of lumps). Peel and mince the garlic cloves (I used a garlic press), and mix into the avacados. Add some pico for a little depth, as much or as little as you'd like. Enjoy!
In a large frying pan, saute bacon pieces until crisp; remove to paper towels to drain. In same pan, cook potatoes in the drippings, following label directions for pan-frying. Drain potatoes on paper towels; reserve pan drippings. Cut potatoes into bite-size pieces and place in a large salad bowl along with the bacon and the celery; toss gently. Pour off all bacon drippings, then return 2 tbsp to the skillet. Whisk in remaining ingredients and bring to a boil, reduce heat and simmer for one minute. Pour over potato mixture, toss to mix well, and serve warm.
Preheat oven to 350 degrees. Mix all ingredients except catsup. Press into ungreased loaf pan. Spoon catsup over top. Bake for 1 hour.
saute sliced onion in 1 tablespoon butter, over very low heat, for about 20 minutes. remove with slotted spoon. melt 1 tablespoon of butter and lightly saute the apple slices untill golden and slightly soft. turn up the heat and add the onions to the pan. sprinkle with sugar, add vinegar. stir to combine, put on lid, turn off heat. leave for about 10 mins before serving, or cooling.
Place potatoes in a large saucepan and cover with water; bring to a boil. Cover and cook for 20-25 minutes or until very tender. Drain well. Mash potatoes with the cream, 2 tablespoons butter, salt, and pepper. Spread 1 1/2 cups of the mashed potatoes into a greased shallow 1-1/2 quart baking dish. In a large skillet, saute onion and garlic in remaining butter until tender. Stir in flour until blended. Gradually stir in broth, mustard, thyme, and 2 tablespoons parsley. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pork; heat through. Pour over the potato crust. Pipe or spoon remaining potatoes over top. Bake, uncovered, at 375 for 35-40 minutes or until browned. Sprinkle with remaining parsley.
In a microwave-safe bowl heat the hot water with bouillon cubes, garlic powder (if using) and black pepper on HIGH until boiling removing once or twice to stir. In a small bowl or cup stir together the 1 tablespoon water with cornstarch until smooth; add to boiled broth and cook until thickened, removing once to stir.
Toast the sesame seeds in a small skillet over medium-high heat until lightly browned, about 2 1/2 minutes. Set 1 tablespoon seeds aside. Place the remaining seeds in the jar of a blender. Add the oil and process on low speed for 10 seconds. Scrape down the sides of the blender and process for another 10 seconds. Add the soy sauce, mirin, and vinegar and process to combine, about 5 seconds. Set the dressing aside. Bring 3 quarts of water to a boil in a medium pot. Add the salt and soba noodles and boil until al dente, about 4 minutes. Drain the noodles in a colander and return them to the cooking pot. Add cold water to the pot, swishing the noodles around to wash away the starch. Drain well. Transfer the noodles to a large mixing bowl and toss with the dressing. Let stand 5 minutes. Add the radishes, scallions, sprouts, and reserved tablespoon sesame seeds and toss to combine. Serve immediately.
Pre-heat oven to 375 degrees. Spray an 8X8 inch baking dish with non-stick cooking spray. Mix the two cheeses together in a medium bowl. Place 1/2 of the chilies in the bottom of the dish and top with 1/2 of the cheese. Repeat the layers. Beat the sour cream, egg substitute and pepper together in a small bowl; pour over the top of the cheese and chilies. Bake for 50-60 minutes or until done in the middle and egg mixture is cooked through. If it starts to brown, cover loosely with foil so it doesn't get too brown. Let stand 3-4 minutes before cutting.
Preheat oven to 375. Place Boboli on an ungreased cookie sheet, and spread tomato paste evenly. Arrange Canadian bacon, pineapple, pepper, and onion. Sprinkle with Cheese. Baker 10 - 12 minutes.
Combine all marinade ingredients in a resealable bag and mix together. Then add the flank steak and reseal the bag and turn bag several times to coat the meat with the marinade. Refrigerate 20-30 minutes, turning once or twice. Preheat grill to high for 20 minutes (while the meat is marinading). Remove meat from bag and sprinkle fresh ground pepper over the steak before placing on grill. Grill steak 5-6 minutes and then turn over and grill until done (3-4 more minutes for medium rare; 5-6 minutes for medium - depends on thickness of steak and temperature of grill). Remove steak to a platter and tent with foil and let rest for 5 minutes before slicing and serving.
Sift flour into a bowl; add sugar, egg, baking powder, vanilla, and butter. Mix with wooden spoon until you have a firm dough. Leave in warm room to let dough rise slightly. Shape into circlets or half moons about the diameter of a silver dollar, and spread as evenly as possible so that they'll cook through. Fry in a small amount of hot butter about 4 minutes but do not burn. Sift confectioners' sugar over and serve warm. Makes about 18 cakes Woman's Day Encyclopedia of Cookery.
Place a baking stone on the middle shelf of the oven; preheat oven to highest setting for at least 1 hour. Flour work surface and hands; shape dough ball on counter; transfer it to flour-dusted pizza peel. Spread 1/2 cup of tomato sauce over the surface of the dough, leaving 1/4 inch border. Spread half the garlic over the sauce, then top with 2 tablespoons grated cheese. Drizzle 1 tablespoon of the olive oil over the surface, spiraling it from the center. Sprinkle half the oregano over the top. Carefully slide the pizza from the peel onto the baking stone; bake 7-9 minutes. When it is done, the crust should be puffy and slightly charred on the edge and thinner in the center. The underside of the crust should be brown and crisp, not white and soft. Remove pizza from oven and serve it whole (usually 1 pizza per person). or let it cool for about 2 minutes before slicing and serving. Repeat with the remaining ingredients to make the second pizza.