HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350°F Rub muffin tins with a 1/3-cup capacity with butter (or line tins with paper liners.) To encourage even baking, the author suggests filing alternate cups in a 24-cup tin, or to use two 12-cup tins. I never am good at following directions. For the streusel topping, measure the flour, oat bran, sugars, and salt into a mixing bowl. Add the butter to the dry mixture. Rub the butter between your fingers, (or use a pastry blender) breaking it into smaller bits. Continue rubbing until the mixture feels coarse, like cornmeal. The more quickly you do this, the more the butter will stay solid, which is important for the success of the recipe. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain that may remain in the sifter. Stir the carrots into the dry ingredients. In a small bowl, whisk the buttermilk slowly into the melted butter, add the egg and whisk until thoroughly combined. Using a spatula, mix the wet ingredients into the dry ingredients and stir to combine. Scoop the batter into 8 muffin cups. The batter should be slightly mounded above the edge. Sprinkle the streusel topping evenly over the mounds of batter and press it into the batter slightly. Bake for 32 to 35 minutes, rotating the pans halfway through. The muffins are done when they smell nutty and the bottoms are dark golden-brown and the tops are crisp. Remove the tins from the oven, twist each muffin out, and place it on its side in the cup to cool. This insures that the muffin stays crusty instead of getting soggy. Eat warm from the oven or later that day, or freeze and reheat.
Preheat oven to 350F degrees. Grease 8x8 pan. Combine all ingredients with mixer. Press into pan. Bake for 20 minutes. Cool and cut into bars.
Melt butter in pan then add bananas. Stir over medium high heat until blended. Stir in brown sugar, cinnamon, vanilla, and salt and continue to cook, stirring constantly. Add Amaretto, reduce heat, and stir until mixed through then remove from heat. Serve immediately over vanilla ice cream or vanilla pudding.
Preheat oven to 375. Combine: flour, baking soda, salt and spices in a small bowl. Beat (cream together): butter, sugar, eggs and vanilla in a large mixing bowl. Gradually beat in flour mixture. Stir in oats, butterscotch chips and raisins. Drop by rounded teaspoons. onto cookie sheet. Bake 7 to 8 minutes. Cool 2 minutes on pan than transfer to rakes till cool. Cook's Note in Response to Marg (CaymanDesigns)'s Review: I've found it's important to make sure you replace any of the add-ins you leave out (raisins or butterscotch chips) either with the same amount of another add-in or with an equal amount of extra oats. That will keep the cookie from being too "runny".
First Layer: Melt and cook 3 minutes the first 5 ingredients (butter, sugar, cocoa, vanilla and egg). Add next 3 ingredients (graham cracker crumbs, coconut, and milk) stirring well. Remove from heat and press into a 9 x 9" pan. Cool. Second Layer: Add all ingredients (butter, milk, vanilla pudding powder and powdered sugar) into a medium size bowl or stand mixer bowl and mix well. Spread on cooled first layer. Third Layer: Melt chocolate and butter over low heat. Spread on top of second layer. Let cool and cut into 1" square pieces.
Slice thin, arrange on foil lined baking sheets and season lightly (to taste). Preheat oven to 400 degrees F and bake until lightly brown, about 15 minutes. Non-Weight-watchers Alternate: - use a salt substitute like potassium chloride rather than table salt. - sprinkle on a little sugar or Spenda and/or black pepper, depending on your preference.
Prepare slow cooker with vegetable cooking spray. In a large bowl, combine sugar, and baking mix, stir in eggs, vanilla, evaporated milk, and butter. Mix well. Fold in peaches and pour into slow cookerand stir well. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. Serve with warm peach ice cream.
Put the water, salt and potatoes in a pot and cook until the potatoes are just tender. Drain well. Pour the melted butter over the potatoes. Sprinkle the chopped parsley over the potatoes and toss lightly. Serve hot.
Grate cucumber. Drain juices using a sieve, pressing down to squeeze out as much of the juice as possible. Blend all ingredients together thoroughly. Refrigerate overnight to allow ingredients to blend properly.
Saute taco meat and corn in small fry pan for approximately 5 minutes. While that's cooking, put 3 cups salad mix in large bowl & mix with vinaigrette. Pour meat & corn over salad. Top with a dollop of sour cream.
Melt the chololate over hot water, then cool. Cream butter. Add powdered sugar. Mix. Add eggs; beat well. Add cooled chocolate, vanilla and flavoring. Mix well and drip on waxed paper. Place in fridge for at least 4 hours, preferably overnight. Store in cool, dry place.
Preheat the oven to 450°F Mix the first five ingredients in a medium bowl. Pour 1 teaspoon of the spiced oil mixture into a small bowl, whisk in the yogurt and set this aside for the table sauce. Place the chicken on a rimmed sheet or baking dish large enough to accommodate all the pieces without overlap. Rub 2 tablespoons of the spiced oil mixture over the chicken. Add the chickpeas, cherry tomatoes, and 1/2 cup of the cilantro to the remaining spiced oil mixture and toss to coat. Pour the mixture around the chicken pieces. Season everything with salt and pepper. Roast until the chicken is cooked through, about 20-30 minutes. If you are using skin-on cuts, you can place the dish under the broiler for a minute or two (no more!) for a final browning. Remove from the oven and sprinkle with remaining 1/2 cup cilantro. When plating up, dress each chicken piece with a generous spoonful of the chickpea and tomatoes. Serve with the yogurt sauce. This dish goes well with rice or a loaf of good crusty bread.
Pre-heat oven to 350 degrees. Grease or spray and flour your pan. I either use a 9X13 or a bundt pan. Core and chop the apples first so that you can put the sugar on them to extract part of the juice from the apples. Sprinkle 1 C sugar over the apples in a 4 C measuring cup if you have one, otherwise just in a bowl. Cream the butter, 3/4 C sugar and eggs till smooth. Add remaining ingredients, except apples. Mix until smooth. Will be very stiff. Add apples. If not much juice has formed, like less than 1/4 cup, add about 1/4 cup water to rinse out the bowl or measuring cup. I live in the rockies so it is really arid here. Spread in pan to fill evenly. Bake for 30- 40 minutes. Check middle of pan to see if done. If pick or spagetti comes out clean, then it is done. Cool slightly and serve. Can serve with a sauce, (rum, vanilla, caramel, and lemon are good), ice cream, or whipped cream. Or in your hand. Nuts are a favorite addition of many people, but we don't like them in our family so I never add them.
Generously grease and flour 2-9 inch round or 13x9 cake pan.Cream butter and shortning,sugar and vanilla until fluffy.Blend in eggs.Combine cocoa,flour,baking powder,baking soda and salt in bowl. Add milk and flour mixture alternatly to batter.Blend well and pour into pans.Bake at 350 for 30-35 minutes or until cake test done.Cool 10 minutes and remove from pans if using round pans. Frost with your favorite frosting. We use homemade white butter flavored frosting. (Cake is very heavy).
Preheat oven to 350 degrees. Butter a loaf pan and dust with flour. Tap out the excess flour. In a food processor, pulverize together the sugar and marzipan until the mixture is in fine pieces. Transfer the mixture to a large bowl. Add the butter and almond extract and mix until light and fluffy, about 1-2 minutes. Add the eggs one at a time, beating well after each addition until thoroughly combined. Sift together the flour, baking powder, and salt over the egg mixture and beat in just until thoroughly blended. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed - about 1 hour 15 minute Transfer the pan to a wire rack and let cool for 15 minutes, then run a knife blade around the edge of the cake and invert onto the rack. Lift off the pan and cool the cake upright on the rack for at least 30 minutes before serving.
Preheat oven to 375 degrees. Line two baking sheets with parchment paper and spray well with nonstick spray or brush with oil. Cut off ends of eggplant and peel. Make a cut lengthwise so the eggplant is stable without rolling. Carefully slice eggplants into even 1/2 inch slices lengthwise. Arrange planks on prepared sheets. Brush oil on both sides of the eggplant planks and sprinkle with salt and pepper. Bake for about 30 minutes. If using whole tomatoes (preferable) - strain, chop up and return to juice. Heat 1 tablespoon oil in large frying pan over medium low heat. Add crushed garlic, 1/4 teaspoon oregano, 1/2 teaspoon salt, red pepper flakes. Cook for 30 seconds. Add tomatoes and simmer for 15 minutes to reduce to about 1/2. Remove eggplant from oven and let sit for 5 minutes then flip over so it doesn't become soggy. Mix ricotta, 1/2 cup pecorino or mozzorella (pecorino is preferable in this recipe) , breadcrumbs, lemon juice, 1/2 teaspoon salt, 1/4 cup chopped basil. When eggplant is cool, place about 1 tablespoon filling onto the large end and roll up. Use a bit more filling for larger slices and a bit less for smaller ones. Place roll seam side down on top of sauce. Continue using the rest of the eggplant and filling. Turn burner to medium and simmer about 5 minutes. Turn on broiler. Place the pan 8 inches below the broiler element and let brown 5 minutes. Remove pan from oven and WRAP HANDLE WITH TOWEL so no one grabs the handle and is burned! Sprinkle with extra cheese and let sit for a few minutes. Sprinkle remaining basil and serve with sauce on the side.
In a large saucepan, saute garlic and onion in olive oil until onion is tender. Stir all remaining ingredients in with onion mixture; heat to boiling; reduce heat and simmer, uncovered, for 45 minutes, stirring occasionally. Carefully puree hot sauce in in a food processor or blender; serve hot over cooked pasta and top with fresh-grated Parmesan cheese.
Preheat oven to 350°F. Heat 3 tablespoons oil in heavy large skillet over high heat. Season pork with salt and pepper. Dredge in 1 cup flour; shake off excess. Working in batches, add pork to skillets and saute until brown, about 3 minutes per side. Arrange pork in single layer in 15x10x2-inch glass baking dish. Sprinkle 1 teaspoon paprika over pork. Discard contents of skillet; wipe clean. Add 3 tablespoons oil; heat over medium-high heat. Add onions; sprinkle with sugar and saute until well browned, stirring often, about 20 minutes. Add garlic; saute 1 minute. Add 1 tablespoon paprika. Place onions over pork. Pour enough broth over so that chops are almost covered. Cover with foil. Bake until pork is tender, about 45 minutes. (Can be made 1 day ahead. Uncover; cool slightly. Cover; chill. Rewarm covered pork in 350°F oven, about 20 minutes). Reduce oven temperature to 200°F. Using tongs, transfer pork to large bowl, leaving onion mixture in baking dish. Pour contents of baking dish into strainer set over medium bowl. Return onion mixture to same baking dish, spreading evenly (reserve cooking liquid). Arrange pork atop onions; sprinkle with cheese. Cover dish with foil; set in oven to keep warm. Melt butter in heavy large saucepan over medium heat. Add 5 tablespoons flour. Cook until mixture just begins to color, whisking often (mixture will be dry and crumbly), about 4 minutes. Gradually whisk in reserved cooking liquid. Bring sauce to boil, whisking constantly. Boil until thickened, whisking often, about 5 minutes. Season with salt and pepper. Transfer pork and onions to plates. Spoon sauce around pork and serve.
Preheat oven to 325 degrees. Grease and flour a 9 x 9 " baking pan. In a medium bowl, cream 1 1/4 cups of sugar and 4 tbsp of butter. Add 2 eggs and mix well. Stir in half of the Kahlua. Sift together 1 cup of flour, cocoa poweder, and salt. stir into the butter mixture until well blended. Spread half of this mixture evenly into the prepared baking pan. In another bowl, stir together the 1/4 cup flour and 1/4 cup sugar. Add softened cream cheese and mix well. Stir in one egg and the vodka. Mix until smooth. Spread this evenly over the chocolate layer. Pour the remaining chocolate mixture over top of this. You can make a pattern of stripes or swirl the chocolate with a toothpick. Bake for 35 to 45 minutes in the preheated oven. When brownies are cool, brush with the remaining 1/4 cup of Kahlua. .
Soak sweetbreads in acidulated water (water and a little vinegar or lemon juice) for an hour and remove membranes and veins;. Bring a pot of water to the boil; add salt and lemon juice. Place sweetbreads in boiling water; reduce heat and simmer for 20 minutes. Drain sweetbreads and plunge into icy water to stop cooking process. When cold, cut into 1/4" dice. Place lettuce leaves in a chilled salad bowl. Mix the diced sweetbreads with part of the mayonnaise; pile into center of lettuce leaves and frost with remaining mayonnaise. Garnish with thinly sliced onion, if desired.
Marinade: In a bowl, combine all the ingredients. Season with salt. Set aside. Thread the shrimp onto the skewers and place in the marinade. Coat thoroughly. Preheat the grill, setting the burners on high or preheat a ridged nonstick skillet. Remove the skewers from the marinade and cook for about 2 minutes on each side. Serve the shrimp with basmati rice and raita. Tips: Garam masala is a spice mixture from the northern region of India that enhances most vegetable, fish, and meat dishes. You can find garam masala in specialty grocery stores, but you can make a homemade version. In a large skillet over high heat, pan-fry for 1 minute 5 ml (1 teaspoon) of green cardamom seeds (small grains), 5 ml (1 teaspoon) of cumin seeds, 5 ml (1 teaspoon) of coriander seeds, 5 ml (1 teaspoon) of black peppercorns, 5 ml (1 teaspoon) of whole cloves, 1 cinnamon stick and 1 ml (1/4 teaspoon) of ground nutmeg. Let cool, then grind the spices together very finely.
Heat oven to 325°F Toss beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. Transfer to a bowl and repeat two more times with beef and oil. Add the last 1 1/2 teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer. Return beef and accumulated juices to Dutch oven. Cover and bake 2 1/2 hours, stirring once halfway through cooking time, until beef is very tender.
Use an electric mixer to blend together all the crepe ingredients (except the butter for the pan) in a large bowl. Blend just until smooth. The batter will be very thin. Combine the filling ingredients in a medium bowl and mix by hand. Keep the filling nearby. Preheat a 10-inch frying pan over medium heat. (This size pan tapers to about 8 inches at the bottom.) When the pan is hot, add about 1/2 teaspoon butter. When the butter has melted, pour 1/3 cup batter into the pan. Swirl the batter so that it entirely coats the bottom of the pan. Cook for 11/2 to 2 minutes or until golden brown on one side. Use a spatula to lift an edge of the crepe. Grab it with your finger, slip the spatula underneath, and quickly flip it over. Cook for another 11/2 minutes or until a bit lighter shade of brown than the first side, and then slide it out of the pan. Repeat with the rest of the batter and stack the finished crepes on top of each other to keep them warm. Heat the cheese filling in the microwave for 1 to 2 minutes or until hot. When ready to fill the crepes, place each crepe, dark side down, on a plate. Pour 2 to 3 Tablespoons of cheese filling across the center of the crepe. Fold the sides in and turn the entire blintz over (to hide the seam) onto a serving plate. Serve 2 to 3 blintzes on each plate with one dollop of sour cream and two of strawberry preserves. Sprinkle with powdered sugar.
Preheat oven to 325 degrees F. Line 9" square baking pan with enough foil to overhang sides by 2". On medium speed,beat butter and 1/2 cup sugar until smooth. On low speed,gradually beat in flour and salt until dough comes together. Press into bottom and 1" up sides of pan:prick dough with fork. Bake 20 minutes or until golden brown. Meanwhile,whisk together eggs,juices,zest and remaining 1 1/4 cups sugar until blended. Whisk in cornstarch and baking powder until blended;Pour into crust. Bake 25 minutes or until golden and filling is set,sprinkling with coconut during the last 5 minutes of baking time. Cool on rack. Using foil,lift from pan;remove foil and cut into triangles.
In large, shallow dish, whisk together lager beer, buttermilk, 1/2 cup herbs, salt and pepper. Add chicken to dish, turning to coat all sides. Cover and refrigerate for at least 2 hours or up to 24 hours. Turn chicken occasionally as it marinates. Preheat oven to 400 degrees. Cover a large sheet pan with parchment paper or coat with cooking spray. In shallow dish, place bread crumbs and remaining 1/2 cup of herbs. Stir to distribute herbs evenly. Remove chicken from marinade and drain. Dip each piece of chicken in the crumbs, rolling to coat all sides thoroughly. Place chicken pieces on sheet pan, leaving space between each piece. Bake 45 minutes to 1 hour, or until chicken is golden brown on top and cooked through. Baking time will depend on size of chicken pieces. To test for doneness, insert a meat thermometer into the thickest part of the meat. The chicken is done when the temperature registers 160 degrees. Serve chicken hot, room temperature or cold.
Heat the oil in a large pan and fry the onion about 5 minutes or until soft. Add the crushed garlic and cook for a couple of minutes more. Add the wine and cook for a few minutes then add the tomatoes and chickpeas. Allow to cook gently for about 10 minutes. Meanwhile, pour the boiling water over the couscous and cover for about 5 minutes. Add the prepared couscous, herbs and capers to the tomato mix, season well with salt and pepper and set aside while you cook the tuna. Season the tuna steaks with salt and pepper. Heat the oil in a large pan and cook the tuna about 4 or 5 minutes each side: this will give you a rare steak, if you'd like it cooked more add a couple more minutes each side. Remember though that it will keep cooking after you take it off the heat. Gently reheat the tomato mix for a couple of minutes, then divide it between 4 plates and serve a tuna steak on each. Serve with a dollop of yogurt over each steak.
In a small, heavy saucepan, combine the rhubarb, 1/2 cup of the sugar, and 1 slice cut from the lemon. Bring to a boil over high heat, stirring until the sugar melts. Reduce the heat to medium and simmer 12 to 13 minutes or until thickened and reduced to about 1/2 cup. Let cool. In the bowl of a food processor, combine the flour and 3/4 cup of the sugar. Add the butter and pulse until the mixture resembles coarse crumbs. Measure 1 cup of the mixture into a small bowl and add the walnuts and cinnamon. Set aside. Add the baking powder, baking soda, salt, sour cream, vanilla and one egg to the remaining flour/butter mixture in the food processor. Pulse until a soft, sticky dough is formed. With floured fingers, press the dough evenly over the bottom and 2 inches up the sides of a greased 10" springform pan. Wipe out the bowl of the food processor and add 1 teaspoons grated lemon rind, the cream cheese, 1/4 cup sugar and the remaining egg. Pulse until well blended. Spread the cream cheese mixture over the dough in the cake pan. Top with the rhubarb mixture. Sprinkle the walnut mixture evenly over the top. Bake in a 350 degree F oven for about 1 hour or until a knife inserted in the centre of the cake comes out clean. Place the pan on a wire rack and let cool for 15 minutes. Remove from the pan. Serve warm, cut into wedges and refrigerate any leftovers.
Break dough into small balls (golf ball size). Melt butter in medium size bowl. Mix sugar and cinnamon in separate bowl. Roll the balls into the butter bowl, then the cinnamon-sugar bowl and place in pan (loaf, cake, bundt, etc.). Pour remaining butter and cinnamon-sugar mixture onto balls; mix. Let rise until doubled (about 30 minutes in a warm place). Bake at 350 degrees F for 20-25 minutes. Let cool for approximately 2 minutes, then flip over onto plate. If desired, drizzle icing over top while hot.
Combine all ingredients in a stand up mixer and mix until smooth. You will need to knock it down every so often. If you don't have a mixer, use your hands. This is a very stiff dough. Let stand 1 hour. Pinch of small amounts, flatten slightly and press around each cherry, sealing well. Place on waxed paper to dry. Let stand about 30 minutes, turn cherries over and dry another 30 minutes. Combine chocolate and paraffin in double boiler until melted and smooth. Dip balls into chocolate mixture. Place on waxed paper to harden. Keep cherries in a cool, dry place for 2 weeks before serving. Do not store in the refrigerator as this will discolor the chocolate coating.
Preheat oven to 375 degrees. Heat chicken in a non-stick skillet over medium heat 2 minutes, stirring occasionally. Stir in bell pepper and onion; cook about 4 minutes, stirring occasionally, until vegetables are slightly crisp. Spoon into a 13-inch x 9-inch x 2-inch baking dish. Combine tomatoes, soup and seasoning; stir into chicken mixture. In a medium bowl, combine Bisquick, milk and eggs. Pour over chicken mixture. Bake 30-35 minutes or until light golden brown.
Melt butter in sauce pan on low heat, stir in brown sugar and remove from heat. In large bowl mix eggs, white sugar, melted butter and brown sugar mixture; Add both types of Karo mixing well. Stir vanilla, salt, and pecans into mixture. Pour mixture into pie crust. Bake at 350°F for 50-55 minutes or until knife inserted into near center comes out clean. Cool on wire rack.
In saucepan, mix cornstarch with small amount of cold bouillon. Add remaining bouillon and other ingredients except eggs. Bring to boil and simmer until clear, stirring occasionally. Gradually stir in eggs, season to taste, then serve at once.
Preheat oven to 375 degrees. Mix all ingredients together just until blended well, and pour into greased 10" cast-iron skillet (or 13x9 baking dish). Bake 35-40 minutes, or until top is deep golden-brown.
Prepare bacon and reserve 4 Tbl of bacon fat for dressing. Combine bacon fat and flour in medium saucepan and heat over medium low heat until mixture is nutty brown. Slowly add water and whisk until thickened and smooth. Add sugar and vinegar and combine. Keep dressing warm until ready to serve. In large bowl, place spinach, bacon, onion and eggs. Pour warm dressing over salad and serve immediately. (Be careful to only use enough dressing as needed. You can refrigerate the leftover dressing for another meal.).
Cook pasta per package directions. Always salt pasta water. Pour cooked pasta into greased 9x13" baking pan. While pasta is cooking, brown meat. Once cooked thru, add sauce and let simmer while you finish cheese step. Put cottage cheese in a mixing bowl, add egg, garlic, salt and pepper to taste, 1/4 c parm cheese and 1/2 c mozzarella cheese. Mix well. Spread cheese mixture over pasta. Pour sauce mixture over cheese. Top with remaining shredded cheese. Bake at 350 until bubbly and cheese is golden brown, about 30-40 minutes.
Preheat oven to 450°F Toss together onion, oil, vinegar, salt, and pepper on baking sheet. bake 18 min or until onion slices are browned. Transfer to bowl and cool. Coarsely chop onion slices and return to bowl; stir in sour cream, soy sauce, and thyme. Season with salt and pepper. transfer to serving bowl and enjoy with chips, crackers, and veggies.
Steam the broccoli, until cooked (6 - 7 minutes). Bread Crumbs: Heat the oil in a medium skillet over medium high heat. Add garlic and cook for 1 minute. Add bread crumbs, oregano, salt and pepper and cook, stirring until the crumbs are toasted and golden brown, about 2 minutes. Put the broccoli in a dish, and sprinkle with the bread crumbs.