HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400 degrees. Fit 1 pie crust into a 9" pie plate and crimp edges. Refrigerate until ready to fill. Unroll second crust. Using a 1" star cookie cutter, cut out 50 stars; place on baking sheet and refrigerate until ready to use. Cream cheese layer: In a medium bowl, beat cream cheese, sugar, vanilla, and egg until smooth. Spread evenly into bottom of pie crust. Pumpkin layer: In a large bowl, beat pumpkin puree, milk, brown sugar, eggs, pie spice and salt until smooth. Using a ladle, gently spoon pumpkin mixture over cream cheese mixture. Brush edge of pie with egg-water was. Overlap pastry stars around edge. Brush stars lightly with egg-water wash. Bake at 400 degrees for 15 minutes. Cover edges with foil, reduce heat to 350 degrees and bake for and additional 45 minutes. Cool pie completely on rack. Refrigerate until completely chilled. Before slicing, leave out for 30 minutes.
Combine all ingredients in a food processor or blender, then season with salt and pepper. Puree until fine, then scrape into a bowl. Sprinkle with extra pine nuts and the reserved parsley leaves to serve.
Put flour in shallow pan, add salt, baking powder, and sugar. Rub in butter with fingertips. Add the well beaten egg and milk and stir thoroughly. Toss on floured board, roll to one-fourth inch in thickness, shape, fry, and drain. Mix cinnamon and nutmeg with icing sugar to taste and use it to dust the cooled donuts.
Brown hamburger and combine with rest of ingredients. Simmer until ready to serve. Times are approximately.
Dissolve the yeast in one cup of lukewarm water with 1 teaspoon of the sugar. In a separate bowl combine the remaining water with the molasses, shortening and salt. Add the remaining sugar and the yeast mixture, mix until smooth. Gradually add the flour mix. Place dough on a light floured surface and knead until smooth and elastic, about 12 minutes. Place dough in a grease bowl, turn dough over to grease the other side. Cover and let rise until doubled in size, about 1 hour. Divide into three portions and shape into balls. Place three balls side by side in a baking pan. Brush top lightly with melted margarine and let rise until doubled, about 1 hour. Heat the oven to 375F degrees. Bake for 45 minutes or until the golden brown (use the lowest rack in the oven). Remove bread from the pan and brush the top with additional melted margarine sprinkle with quick oats, place back in oven for 15 minutes. Place on wire racks to cool.
Mix all ingredients together. Pour into greased bundt pan. Bake at 335 degrees between 40 - 50 minutes. Note: I know that everyone's oven bakes differently. This is how this cake turns out best in my oven. Start looking at the cake at 35-40 minutes to see if it finished. It should be light to medium brown and mostly set when jiggled.
Heat oil in a large frying pan (or use your griddle pan). Add potatoes and onions (and green bell pepper if desired). Season to taste with salt, pepper and optional garlic powder. Fry potatoes for about 5 minutes, turning occasionally. Sprinkle paprika over potatoes and continue cooking and turning them for another 5-10 minutes until heated through. Serve with ketchup.
Preheat oven to 350 degrees F. In a 10-inch cast iron skillet, warm the apple pie filling, butter, cinnamon. In a bowl, beat the eggs until frothy. Add the milk, flour, sour cream, lemon zest, and salt. Beat just until batter is smooth. Pour over the hot apple mixture in the skillet, and immediately put the pan in the oven. Bake for 20 to 25 minutes, or until the pancake is puffed up and golden brown. Using a small, fine sieve, lightly dust the top of the pancake with confectioners' sugar. Serve warm.
Set oven to 400°F (oven rack set to lowest position). Lightly grease a 13 x 9-inch baking dish. Pat the chicken dry with paper towels. Season both sides of each piece of chicken with a small amount of onion powder, then pace the chicken into the baking dish facing skin side up. Bake uncovered for 25 minutes. Meanwhile in a bowl combine the oyster sauce with garlic, 1/2 cup sugar and water (taste the sauce and if it is not sweet enough for your taste then add in more sugar until you have achieved your desired sweetness taste). After the chicken has cooked for 25 minutes remove from oven and spoon off any fat that has accumulated in the bottom of the dish. Pour the oyster sauce over the chicken and turn the chicken to coat with the sauce (the chicken should remain skin-side facing up). Return the chicken to the oven and bake for another 20 minutes.
Cut the pork into cubes no more than an inch square. Finely chop the onion. Heat the stock. Wash and drain the rice. Heat the oil in a large, heavy based saucepan. Dust the pork in the flour, then brown the meat in the oil, add the onion. and cook for a few minutes. Season to taste, add the rice and hot stock, cover the pan and simmer gently for 20 minutes. Peel, quarter and dice the apples and stir into the casserole with the peas. Re-cover the pan and simmer for a further 10 minutes. Sprinkle with the chives.
Place one sheet of pastry on counter. Spread with pesto and sprinkle on cheeses. Place second sheet of pastry on top and press firmly to seal. Cut into 2cm strips. Twist each strip 2 or 3 times& place on greased oven tray. Bake at 220C 10mins or until golden. Serve warm with your favorite dipping sauce.
Place all ingredients in a jar with a tight-fitting lid, and shake vigorously. Keep refrigerated. Makes 2 cups.
Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball. Roll out the dumpling dough on a floured surface thin and cut into bite size pieces. Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone). Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!
Cook the squash and onion in some water for 5 minutes; drain well. Mix together the soup and sour cream. Stir in the shredded carrot. Fold in the squash and onion. Combine the stuffing mix with the melted butter; mix well. Spread one-half of the stuffing in 7 1/2" x 12" pan. Add the squash mixture. Then add the rest of the stuffing on top. Bake 350 degrees for 25-30 minute.
Pop half a cup of popcorn in your preferred method of popping corn! :) Place remaining ingredients marshmallows, butter and brown sugar for 30 seconds at a time in the microwave. Stir to mix well. Pour over popcorn and mix evenly with a fork. Spread into single layer on wax paper. (I place my wax paper on a large cookie sheet.). Allow to dry completely before storing in an airtight container (if there is any left!).
Combine potatoes and sauce mix according to package directions. Spoon into a greased 13x9 inch baking dish; set aside. In a large skillet, brown pork chops in oil; arrange over potatoes. Bake, uncomvered, at 375 for 40-45 minutes or until meat juices run clear and potatoes are tender. Sprinkle cheese and bacon over chops. Bake 2-3 minutes longer or until cheese is melted.
whisk rum extract into half and half. whisk in pudding mix. fold all but 4 tbsp topping into the mix. divide evenly among 4 dessert cups. refrigerate 20 minutes, or up to 2 days. garnish each dish with 1 tbsp topping.
For the bun, cut a wedge in the circus peanut. If the caramel is soft, roll it into a hot dog shape. If it's hard, first soften it in your hand or in a microwave for a few seconds. Caution: the caramel can get hot! Place the "hot dog" in the bun and squirt on a squiggly line of yellow and/or red icing. Garnish with green gumdrop "relish," if you wish. Frost the cupcake with white icing, place the hot dog on top, and sprinkle on nonpareils.
Soak the shiitake and wood ear mushrooms in cold water for 2 hours, and up to overnight. Soak the noodles in hot water for 30 minutes. Drain the shiitake and wood ear mushrooms. Squeeze the water from the shiitakes, and then thickly slice. Tear the wood ear mushrooms into pieces. Cut the king oyster mushrooms into 1/4-inch planks, and then 1/4-inch slices. Halve the onion, remove the root end, and slice with the grain. Cut the bell peppers into 1/4-inch slices. Grate the carrots on a mandoline using the 1/4-inch coarse-toothed blade. Cut the chives into 2-inch lengths. Keep all the vegetables in separate piles on a platter and place near the stove. Bring a large saucepan of water to a boil. Heat 3 tablespoons of the grapeseed oil in a large skillet over medium-high heat. Add the king oyster mushrooms, onions, and 1/2 teaspoon of the salt and cook, stirring with tongs, until softened, for 3 to 5 minutes. Remove from the pan to a large bowl or platter. Add 2 more tablespoons of the grapeseed oil to the pan, and then the yellow and orange peppers and 1/4 teaspoon of the salt. Cook, stirring, until softened, about 4 minutes. Remove from the pan to the bowl. Add 1 more tablespoon of the grapeseed oil to the pan, and then the red peppers, carrots, and 1/4 teaspoon of the salt, and cook, stirring, until softened, for 3 to 4 minutes. Remove from the pan to the bowl. Add 1 more tablespoon of the grapeseed oil to the pan, and then the shiitake and wood ear mushrooms and 1/4 teaspoon of the salt. Cook, stirring, until softened, for 3 to 4 minutes. Remove from the pan to the bowl. Add 3 more tablespoons of the grapeseed oil to the pan, and then the chives and 1/2 teaspoon of the salt. Cook, stirring, until limp, about 2 minutes. Remove from the pan to the bowl. Add the noodles to the boiling water and boil until they turn clear and soften, about 3 minutes. Drain. Heat 2 teaspoons of the grapeseed oil in a medium nonstick skillet over medium heat. Add the egg whites and tilt and swirl the pan so they cover the bottom in an even layer. Turn the heat to low and cook until the whites set, for 2 minutes. Flip and cook for 30 seconds on the other side. Remove to a cutting board. Add the remaining 2 teaspoons grapeseed oil to the pan and put over medium-high heat. Add the egg yolks and tilt and swirl the pan so they cover the bottom in an even layer. Cook until the yolks are set, for 2 minutes. Flip and cook for 1 minute on the other side. Remove to a cutting board. Fold each egg pancake into thirds and slice into very thin strips. Toss the hot noodles with tongs in a large mixing bowl with the sesame oil. Drizzle in the soy sauce and toss, coating the noodles well. Scatter in the garlic and mix well. Then add all the vegetables and mix with the tongs (or your hands if not too hot) to really get the vegetables and noodles integrated. Sprinkle in the scallions, honey, and sesame seeds and toss well. Transfer to a serving bowl and scatter the egg slices on top.
Heat oven to 350 degrees F. Coat cookie sheets with cooking spray. In a medium mixing bowl, sift together flour, cornstarch, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat cream cheese until softened. Beat in butter until creamy. Beat in sugar until well combined. Beat in egg, vanilla and almond extract until combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in Oreos until combined. Chill cookie dough in the freezer or refrigerator until cold. Place rounded tablespoons of dough onto cookie sheets. Bake 12 minutes or until puffed and light golden brown around edges. Remove pans from oven; press a kiss in the center of each cookie. Transfer cookies to wire racks to cool.
Melt 1/4 cup butter in 1-quart saucepan over medium heat. Cook, stirring constantly and watching closely, until butter just starts to turn golden (5 to 6 minutes. Butter will get foamy and bubble.) Remove from heat and cool completely. Combine browned butter, powdered sugar, cream cheese and vanilla in small bowl. Beat at low speed, scraping bowl often, until smooth (2 to 3 minutes). Frost cooled bars. Sprinkle with pecans.
Combine the sugar and water in a 3 quart saucepan. Stir the contents until the sugar is dissolved. Stir in lime and lemonade concentrate next. Continue stirring and bring to boil just below the boiling point (210 degrees.) DO NOT BOIL! Remove pan from heat and chill. Once chilled, add a ratio of 1 part syrup to 5 parts chilled water. Transfer beverage to pitcher and enjoy! Garnish each serving with mint leaves, lime slice and a maraschino cherry. Sorry, the yield is estimated.
Heat oven to 375. Grease 10-12 muffin cups. In large bowl: combine the flours,oats,sugar,baking soda& powder& salt. Stir in beaten egg,mashed bananas,melted butter,and oil. Fold in nuts and raisins. Combine well. Pour batter into greased muffin cups. Bake 20-25 minutes or until toothpick in center comes out clean. Let muffins cool for at least 15 minutes before removing from tins.
Combine sugar, flour, cocoa, baking soda, baking powder, and salt. Mix well. Add espresso, milk, lemon juice, eggs, olive oil, and extract to dry ingredients. Mix well. Pour into a greased bundt pan. Mixture will be EXTREMELY THIN. Don't worry! Bake at 350*F for 35-45 minutes, or until a toothpick inserted near the middle comes out clean. Let cool for 10 minutes before removing from pan. After the cake cools completely dust with a tablespoon or two of powdered sugar, if desired. You can also frost the cake with your favorite frosting, but it is very good without frosting.
Grind the flax seeds in a coffee grinder, making approximately 1/4 cup of meal. Add baking powder, protein powder, salt and sweetner to the meal. In a separate small bowl beat the eggs with the vanilla and heavy cream. Pour into the meal mixture and blend thoroughly with a fork or whisk. Heat griddle to medium heat; melt butter or coconut oil, and drop pancakes by quarter cups full. Turn when bubble appear on top of pancake, cooking for just a minute more. Serve with your favorite syrup.
Combine softened butter with chopped rosemary and 2 tablespoons teriyaki sauce in a bowl. Roll in plastic wrap or paper till a 3 inch wide cylinder is formed and refrigerated for 1 hour. In salted boiling water place green beans and cook for 6 minutes then plunge into ice water. In salted boiling water place peppercorns, garlic cloves and potatoes and boil for 15 minutes. Season pork chop to taste and grill medium heat 8 minutes on each side. Take off grill, cut butter into 1/2 pieces and place two on top of pork chops. Cover with foil and let rest for 5 minutes. Heat olive oil over medium heat and place potatoes along with garlic puree in saute pan. Saute for 5 minutes till garlic is browned and potatoes are coated, and then add chopped thyme. Season to taste. Saute green beans in a teaspoon of Teriyaki Butter till glazed and warm. Season to taste. Serve glazed grilled pork chop with your garlic herb fork mashed potatoes along with your citrus scented al dente French green beans. ENJOY.
Beat cream cheese and sour cream with mixer at medium speed. Blend in sugar, liqueur, and cream. Chill. Put fruit in serving dishes and spoon cream cheese mixture over fruit. Serve and enjoy.
Spread 2 tablespoons butter in each of 2 9x13-inch ovenproof glass baking dishes. Place bread in large bowl; pour milk over and let soak until liquid is absorbed, about 1 hour. Preheat oven to 350 degrees. Using electric mixer, beat eggs,egg yolks,cream,sugar,bourbon,rum and brandy in medium bowl until smooth and thick; pour egg mixture over bread. Add raisins and stir until combined. Divide mixture between 2 prepared dishes, spreading evenly. Sprinkle each with 1 teaspoon nutmeg. Place dishes into larger baking pans; add water to pans to come 2/3 way up sides of dishes. Bake until knife inserted in center comes out clean, about 1 hour. Serve pudding warm with vanilla ice cream or whipped cream, if desired.
Thaw peas. In large bowl combine cooked macaroni,shrimp,peas,eggs and onion. Dress with mayonnaise and horseradish. Salt and pepper to taste. Cover and chill at least 2 hours.
Cook bacon in large, heavy skillet over medium-high heat until crispy. Drain off all but 1 T of the drippings. Add onion; cook, stirring, until lightly browned, 5 minutes. Stir in red pepper and garlic; cook, stirring, 1 minute. Add rice; cook, stirring, until lightly colored, about 3 minutes. Stir in chicken broth, peas, salt, thymeand peppers; heat to a boil. Cover; reduce heat. Cook until rice is tender, about 10 minutes. Stir in parsley.
Beat eggs and milk in small bowl with fork until blended. Add ham, onion, and pepper; mix well. Spray an 8-in. nonstick skillet with cooking spray. Pour egg mixture into skillet; cover. Cook on medium heat 6 minutes or until egg mixture is set but top is still moist. Sprinkle cheese evenly onto half of omelet. Using spatula, fold egg mixture over filling; cover. Remove from heat; let stand 1 minute. Cut in half to serve.
Combine first four ingredients in a small dish and set to the side. Start water boiling for pasta. Put pasta on to cook, according to package directions. Heat the Tomato and basil sauce. Rinse shrimp. Saute shrimp over medium-high heat in the 1 T of olive oil until it turns pink (2-4 minutes). Add oil and vinegar mixure and stir while cooking for one minute. Turn off heat. Drain pasta. Add Tomato & basil sauce to pasta and stir to coat. Add pasta to shrimp and stir to combine sauces. Add tomatoes to dish. Serve hot.
Preheat the oven to 375. In a large mixing bowl combine the dry ingredients and set aside. Cream together the butter, both sugars, and the vanilla extract in a kitchen aid free standing mixer if you have one. Once nice and creamy add one egg at a time until well combined before adding the next egg. Don't add the chocolate chips just yet, we'll save those for last. Now slowly add the flour mixture to your creamy ingredients. You want to have everything evenly mixed. When you have everything mixed well add those chocolate chips and mix once more, this step goes quickly if you have a free standing mixer. Grease two 14 X 17 cookie sheets. I didn't use a measuring tablespoon but rather one from our dinner ware set, but it's approximate to a tablespoon, I used that to scoop and plop onto the cookie sheet. No need to roll the dough or do anything fancy, just plop down 4 rows of 3 evenly spaced making sure that the cookies are not too close to the edges as they might spill over, better to get a little stuck together than to have them spilling in your oven. Bake for 10 minutes. You may want to set the timer for 5 minutes and check for doneness but no more than 10 minutes. We found that 10 minutes was PERFECT. Remove from oven and place on the counter to cool for about 2 to 3 minutes max before transferring to a plate. While the cookies in the oven are baking you can load up the second cookie sheet to have it ready. You should have a small container, I use a tortilla container that we got ages ago from tupperware to put the cooled off cookies in until I am done baking. Then I take all of those minus the ones on the plate and put them in gallon size zip lock bags to keep the air out and help prevent them from getting hard. Enjoy with a cold glass of milk.
In a microwave safe bowl mix together the oat bran and soy milk. Microwave it for 1 minute. Stop, stir and add the cinammon and stevia. Microwave it for another 1.30 minutes, or until you achieve the desired consistency (I like mine a little more dry). Remove from the microwave, stir and put the peanut butter. Enjoy!
In a large skillet brown the beef with dried chili flakes, onion, garlic and the green pepper until the beef is no longer pink (about 10-12 minutes, make sure the beef is well browned) drain any fat. Add in taco seasoning mix with Parmesan cheese; mix to combine and cook 1 minute. Add in the cooked chopped bacon, tomato sauce, 2 cans tomato soup and brown sugar (if using); simmer for 30-40 minutes, stirring occasionally. Season with seasoning salt and pepper and mix in 2 cups shredded Tex-Mex or cheddar cheese. Add in the cooked macaroni pasta; mix to combine. Set oven to 350 degrees F. Grease a 13 x 9-inch casserole dish (or larger). Transfer the mixture to the casserole dish. Sprinkle with grated Parmesan cheese, then about 2 cups (or more)grated Tex-Mex or cheddar cheese. Bake uncovered for about 20 minutes, or until bubbly and the cheese has melted. Delicious!
Cook the pasta for 4 minutes less than the package instructions. Drain and set aside, reserving 1/4 cup of the pasta cooking water. Preheat oven to 350 degrees F. In a medium saucepan over medium heat, melt the butter and then add the flour. Whisk together, cooking until the flour resembles wet sand and begins to smell nutty and fragrant. Add the milk, whisking until there is no lumps. Bring to a boil and cook for one minute, stirring often. Remove from heat and stir in the cheese. Season generously with pepper and add salt to taste (this will depend on the saltiness of your cheese.) Add the pasta and fold together until the pasta is coated, add 1 tablespoon of the pasta cooking water, if necessary, to loosen. Lightly grease a muffin tin and line each cup with a piece of precooked bacon to come up sides of cup. Spoon mac and cheese into each of the cups and then top with some Italian panko breadcrumbs. Bake for 10-15 minutes, until golden brown. Remove and allow to cool 5-10 minutes to settle into cups before removing and serving.
Dump all the ingredients in a blender and whizz on high for 30 seconds. Bottle in a tightly sealed container and keep in the fridge. Be sure the shake the bottle well before serving. This will keep for up to two months in the fridge. Note: Don't use heavy cream, it tends to separate. If you can't find light cream, use half and half, or whole milk.
*NOTE: You can use store bought tortilla chips or as I did, prepare your own. Using either corn or flour tortillas, cut up into thin strips and bake on a cookie sheet at 350 degrees for about 12-15 minutes or until toasted and crunchy. Set aside to cool. SALAD DRESSING: In a non-reactive bowl combine all the ingredients and using an immersion blender, mix well. Whisk salad dressing before serving. SALAD: In a large bowl combine the salad ingredients. Toss with a little bit of the dressing to coat. Sprinkle tortilla chips on top to garnish. Grate some freshly ground black pepper on top. Serve the remaining salad dressing on the side.
Spread mayonnaise and cranberry sauce on tortillas. Top with turkey, lettuce, and pecans. Roll up and serve. Weight Watchers 4 points.
NB. You could make this without pre-made garlic mayo, in which case I'd suggest 2 heaped tbsps of mayo and one large clove of garlic (minced/chopped). Pre-heat oven to 200c. Remove crusts from bread (if desired) and butter bread. Spread 1/2 tbsp garlic mayo over each slice of bread. Bake for approximately 10 minutes.
Combine all ingredients by hand and chill thoroughly. Crab Cocktail 2 whole fresh Dugeness crab, cleaned and cracked Shredded fresh icebury lettuce 2 fresh lemons, quartered Line a serving bowl with the shredded lettuce. Arrange a cracked crab attractively on top of lettuce and garnish with lemon quarters. Serve cocktail sauce in separate bowl. Serves 4 a list for those seeking a lost favorite or family recipe
Peel the ginger, using the back of a spoon, and cut it into thin slices. Split the vanilla bean in half lengthwise. Bring the ginger, vanilla, sugar, and water to a boil. Reduce heat to medium-low and simmer until the ginger is soft-about 20 minutes. Let the syrup cool. Do not strain yet. Zest the orange and place the zest in a sealable glass container along with the syrup and brandy. Discard or eat the remainder of the orange. Seal and shake, then let this mixture steep for one day. After one day, remove the vanilla bean and let the mixture steep for an additional day. Strain mixture through a fine mesh strainer, then through a coffee filter into your bottle or jar for storage. Let it sit for one more day before using to let flavors mellow.
Combine all ingredients in Crock-Pot. Cook on high for 4 hours.