HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375. Spray bottom of 8 x 11 pan with non-stick spray. With floured fingers press room temperature dough into the bottom of the pan. Bake 12-15 minutes or until golden brown. Dot the peanut butter over the warm cookie crust. Put the marshmallows on next and press slightly into the dough. Bake 3-4 minutes more until the marshmallows puff and are slightly toasted. Mix peanuts, M&M's, and pretzels together and sprinkle over the whole pan. Warm the carmel and drizzle over everything. Melt almond bark and spread over top of everything like "icing". Cool completely in refrigerator about 30 minutes.
Beat eggs, add remaining ingredients ( except bread, pecans and coconut ). Dip bread slices in egg mixture and cook on hot, lightly oiled skillet or griddle until golden brown on each side. Sprinkle some pecans and coconut on top of each serving, Or serve with your favourite syrup or top with fruit.
Preheat oven to 425°F. Cut leek in half lengthwise, then cut each piece in half crosswise. Cut each quarter into long, thin strips. Rinse the strips in hot water and pat dry. Toss in a medium bowl with oil. In a small bowl combine flour, paprika, garlic powder, salt and pepper. Sprinkle flour and spice mix over leeks; toss well to combine. Spread in an even layer on a baking sheet. Bake, stirring once or twice, until the leeks are crispy and golden brown, 10 to 12 minutes.
Set oven to 350 degrees F. In a saucepan add first 6 ingredients; cook stirring occasionally until onion is softened, about 3 minutes. Add vinegar, cook 1 minute. Stir in ketchup and preserves; bring to a light boil then reduce heat to low; simmer until mixture is thickened and reduced to 1 cup (about 20 minutes). Meanwhile line broiler pan with foil then coat with cooking spray. Reserve 1/4 cup sauce. In a large bowl toss wings with remaining sauce, then place wings in pan. Bake 30 minutes on lowest rack brushing occasionally with reserved sauce. Remove broiler rack from lowest position, then set oven rack for broiler position. Set oven heat to broiler. Broil wings for 2 minutes or until browned.
Preheat oven to 400 degrees. Saute onion and green pepper in butter. Add eggs, creamed corn can, corn and liquid, Jiffy mix, salt, sour cream and cheddar cheese. Pour into a 9x13 inch baking pan and bake for 45 minutes or until top is golden brown.
Crush the biscuits using a food processor so they look like fine breadcrumbs. Now add the softened butter and mix; if the mixture looks firm enough then only add a small amount or no honey at all. Press firmly into a small metal cutter ring to prevent air gaps.
Roast poblano peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred). Place poblanos in a bowl and cover with plastic wrap. Let cool, then rub skin to remove as much as possible. Cut out seeds and then place in a food processor or blender to finely chop. Set aside. In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute. Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add chicken pieces and continue to cook until chicken is cooked through, about 10 minutes. Add cream cheese and two cups of the cheddar cheese and whisk until smooth. To serve, divide into 6 bowls and sprinkle each with 1/4 cup shredded cheddar cheese. Sit briefly under the broiler until cheese is melted and browned (this step is optional but OH SO GOOD!).
Heat olive oil in pressure cooker using the Brown setting. Add onions, garlic, peppers and brown until the onion is soft. Add zucchni, tomatoes, eggplant, water, thyme, salt and pepper and brown for 4 minutes. Cover and set to high pressure for 5 minutes. Release the pressure using the quick release method. Unlock and remove lid, add the basil and parsley. Adjust seasonings to taste.
In a mixing bowl, cream margarine and gelatin. Beat in egg substitute and vanilla. Add flour and baking powder; mix well. Chill for 1 hour. Roll out on a lightly floured surface to 1/4-in. cookie cutter. Place on ungreased baking sheets. Bake at 400° for 6-7 minutes or until bottoms are lightly browned and cookies are set. Cool on wire racks. Yield: 6 dozen.
Take Graham crackers and roughly crush them, pour in melted butter and toss until coated. Place on Baking sheet and bake at 375 for 6 minutes, remove from oven and let cool. Whip Cream Cheese, 1/2 cup of sugar, Lemon zest, and lemon juice until well creamed. Whip heavy cream with 2 tbs of sugar until it forms peaks. Fold the whipped cream in with the cream cheese mixture. Add in the graham cracker crumbs and mix well. spoon into mini muffin tins and freeze for a minimum of 1 1/2 hours.
Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the turkey, egg, salt, pepper, dill, and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up. Remove the turkey mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets and coat them with the bread crumbs. In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side. Menu Suggestions. Sauteed mushrooms are the traditional Russian accompaniment to turkey cutlets. Beets, glazed carrots, and mashed potatoes are other excellent possibilities.
Heat a large skillet over medium-high heat. Add ground beef, onions, garlic and pepper. Saute until onion is golden brown. Drain meat mixture and put in crock pot set to low. Stir in cream of mushroom soup, tomato sauce, bouillon cubes and paprika. Simmer on low setting for about 3 hours. Cook pasta and add to cooked sauce. Serve with vegetables and garlic bread!
Beat eggs lightly. Beat in flour, salt and sugar. Add milk, beat 5 minutes. Melt enough butter in frying pan to coat bottom. When hot, pour in 4-5 tbs batter, turning pan to make batter spread to form large, thin, flat pancake. Cook till batter bubbles, turn, cook other side.
Use an electric beater to beat the cream in a medium bowl until soft peaks form. Use a large metal spoon to fold in the icing sugar mixture and vanilla bean paste. Pour the coffee liqueur evenly among serving glasses. Add the coffee and top with the cream mixture. Sprinkle with cinnamon and serve immediately. Notes & tips. The Spanish love their coffee sweet and strong - make yours special with a splash of Kahlua. Prepare this recipe to the end of step 1 up to 1 day ahead. Cover and store in the fridge. Continue from step 2 just before serving.
Lightly oil 6 cup ring mold. Place raspberry Jello in a large bowl. Bring wine to simmer in small saucepan. Add wine to Jello and stir until Jello is dissolved, about 2 minutes. Stir in orange juice and lemon juice. Place bowl in a larger bowl filled with ice and water. Cool until Jello begins to set slightly, stirring occasionally, about 20 minutes. Meanwhile, grate 1 tbsp orange peel from oranges. Cut remaining peel and white pith from oranges; discard. Cut between membranes; release segments. Add orange segments and peel, 1 cup grapes and 1 cup strawberries to Jello; stir to blend well. Pour mixture into molds. Chill at least 6 hours or overnight. Run knife around mold sides to loosen Jello. Place mold in bowl filled with enough hot water to come halfway up sides of mold for 30 seconds. Place platter atop mold; invert Jello onto platter. Garnish with additional fruit.
Preheat the oven to 350 degrees. Cook the noodles accordign to the package directions, omiting the salt if desired. Spray 9x13 inch baking dish with nonstick spray. Spray a large nonstick skillet with nonstick spray and set over medium high heat. Add the red onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Add the beef to the onion/pepper mixture and cook till browned; drain off excess oil. Combine the beef mixture, noodles, tomatoes, 3/4 cup of cheese, parsley and pepper in the baking dish. Sprinkle top with remaining cheese and the crushed crackers. Spray the top with nonstick spray. Bake until hot and the cheese is melted (approx 40 minutes).
Sprinkle chicken with garlic salt. Heat oil in 12 inch skillet over medium-high heat. Add chicken and cook until brown on all sides; drain. Place chicken in 4 quart slow cooker. Top with ham, onion, and bell pepper. Add broth. Cover and cook on Low 5 to 6 hours until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from crock pot. Stir rice mix into mixture in crock pot, add chicken. Cover and cook on High about 1 hour or until rice is tender. Serve chicken and rice sprinkled with olives.
Combine all ingredients. Roast in shallow pan at 350°F for 1/2 hour stirring at least once. They can be roasted longer for a toastier flavor. Cool on paper towels.
Mix It all together. refrigerate at least two hours to let the flavors blend. Your choice of vegetables.
Preheat oven to 350F and lightly grease/flour your baking pan (you can use a 13 x 9, a bundt pan or two 9" round pans). combine eggs and sugar; beat well. in another bowl mix flour, baking powder, baking soda, salt, cinnamon, and carrot. Add the flour mixture to the eggs mixture in low speed, then add the vanilla and oil. Bake for 60 minutes OR until your cake tests done.
Cook pasta. Melt butter in saucepan, add bacon, garlic and onions. Cook until tender, about 4 minutes. Drain pasta and add to bacon mixture. Stir in egg product, milk and pepper. Cook 1 minute or until warmed through. Toss with cheese and enjoy!
In a 10-inch skillet, melt 1 Tbs. of the butter over medium heat until it begins to foam. Add the shallots and cook until soft and fragrant, stirring occasionally, about 3 minutes. Add the wine and boil until it's completely evaporated 5 to 8 minutes. Stir in the parsley, thyme, and sage and cook until fragrant, 2 minutes more. Transfer to a medium bowl and refrigerate. When well chilled, put the remaining butter in the bowl of a mixer fitted with the paddle attachment. Add the herb mixture and beat on medium speed until blended, about 1 minute. On a large piece of plastic wrap, shape the herb butter into a log. Wrap in plastic and refrigerate.
Toss potatoes, water, butter, salt, pepper, and garlic and put them into the crock pot. Cook the potatoes (covered, of course) for 4 hours on high or 7 hours on low in the crock pot. Add milk and mash the potatoes.
Bake the empty pie shell and remove from oven (usually bakes 7 minutes at 425 degrees). Lower oven temperature to 350 degrees. LEMON FILLING: Mix cornstarch, flour, 1-1/4 cups sugar and salt in large saucepan. Add boiling water gradually and blend thoroughly. Cook, stirring constantly, for about 3 minutes at medium-high, until thick and clear. Beat egg yolks in small bowl. Add 1 Tbsp of the hot mixture to egg yolks and stir immediately and vigorously. Repeat 3 times. *This step keeps the eggs from cooking during the next step. Add egg yolk mixture to hot mixture in saucepan. Cook for 2 additional minutes, constantly stirring. Remove from heat. Slow stir in lemon juice, butter and lemon rind. Pour into cooled pie shell. Let cool. MERINGUE TOPPING: Beat egg whites until stiff. Beat in 1/3 cup sugar, a little at a time. Continue beating until thick and smooth. Gently spoon onto cooled pie, pushing out to edges. Bake at 350 degrees for 12 - 15 minutes, until lightly browned.
Cook the potatoes in a large pan of boiling, salted water for 3-4 minutes. Drain well. Preheat the oven to 200°C. Meanwhile, heat the oil in a large frying pan and cook the carrot and onion for about 1 minute over a medium high heat, then add the lamb mince and stir fry until well browned. Pour in the hot stock and stir in the brown sauce and soy sauce. Bring to the boil and simmer rapidly for 3-4 minutes. Mix the cornflour and a little water to a paste, and stir into the lamb mixture with the peas; bring back to the boil, stirring, until slightly thickened. Season with salt, pepper and Tabasco, to taste. Spoon the mince mixture into a heatproof dish and top with overlapping slices of potato and tomato to cover the mince mixture completely. Sprinkle over the grated cheese, if using. Bake for 25 minutes until golden.
Beat the cream cheese and whipping cream to a smooth consistency. Then beat in the Kahlua. Brush the top of the ladysfinger with the coffee and brandy mixture. Lay half the packet of the soaked ladysfinger on a flat, rectangular tray and top with half the cream cheese mixture. Sprinkle on half the coconut flakes. Top this with the other half of the ladysfinger. Spread on the rest of the cream cheese mixture and sprinkle on the coconut flakes. Dust with the icing sugar and cocoa powder. Refrigerate the cake for at least an hour, preferably overnight. Serve with some chocolate shavings (optional).
Cook rice according to package instructions. Chop pepper and celery. . Mix pepper and celery with rice and pineapple. Check seasoning, salt and pepper to taste. Garnish with shrimps.
Rub the margarine in to the flour and stir in the herbs and salt. Stir in the water and mix to a firm dough. Divide the dough in to two halves. Knead each half lightly on a floured surface. Roll each half out thinly in to about a 9" square. Thinly is the operative word, or they're rather chewy. Cut in to 3" squares and put on to a lightly greased baking sheet. Prick each square well to prevent it from rising and bubbling during baking. Bake at 200°c (Approx 390°F) for 10 to 15 minutes or until the edges just begin to colour, but do not let them brown. Cool slightly on the baking sheet then transfer to wire racks. For Vegan use only a Vegan [non dairy] margarine and only the water.
Flatten out the flank steaks with a meat pounder and spread mustard on the "inside" of the meat. Dice 1 onion, the bacon and the pickles and distribute even amounts onto your roll up meat. season well with salt, pepper and paprika powder. Roll up meat from the short side up and secure edge with either tooth picks or some yarn/thread. spread more mustard on the outside of roll ups and season some more Heat oil in a heavy broiler pan and brown roll ups from all sides. ad 1 1/2 cups of broth to the broiler as well as the left over 3 onions cut into quarters INCLUDING the brown skins (very important, this will give color to the gravy). cover your boiler pan and broil in the oven at 350 F for 2-3 hours (uncover for the last 1/2 hour) or until meat is tender. ad broth if needed. take rouladen out of pan and set aside. Strain the liquid into sauce pan and reduce until thickened. Serve with potato dumplings and red cabbage.
Preheat your oven to 350°; grease a 9-inch loaf pan. Cut the apricots into small pieces and places in a bowl; add the boiling water and set aside to cool. Sift the flour, baking powder, and salt and set aside. In a large bowl, combine the egg, vanilla, sugar and oil; beat until blended. Gradually add the apricot mixture, beating constantly. Add the flour mixture and beat until smooth; stir in the nuts, then scrape the dough into the prepared pan. Bake for 1 hour. Let the bread cool in the pan for 10 minutes, then loosen with spatulas and transfer to a rack; cool then wrap in foil and store in the fridge for at least 12 hours before serving.
Cook first 6 ingredients in large heavy saucepan over medium-high heat until sausage and beef are brown, crumbling with fork, about 5 minutes. Add tomatoes, 2 tablespoons juice (from tomatoes), tomato paste and pepper flakes; simmer 5 minutes, breaking up tomatoes with back of spoon. Add kidney beans and heat through. Season with salt and pepper. Add mostaccioli, Parmesan and parsley and toss to combine. Spray 9-by-13-inch baking pan with nonstick spray. Transfer mixture to prepared pan. Sprinkle with cheese. Bake until cheese melts, about 30 minutes.
Preheat oil for frying. In a sauce pan, melt the butter. Add the apples and saute for 2 minutes. Stir in the cinnamon, nutmeg, 1/4 cup sugar, and brown sugar. Continue sauteing for 1 minute, stirring constantly to dissolve the sugar. Add the water and lemon juice. Bring the liquid up to a boil. Add corn starch dissolved in 1 Tablespoon of water. Whisk the vanilla and slurry into the liquid. Reduce the heat to a simmer and cook for 15 - 20 minutes, or until the apples are soft. Remove from heat and cool completely. In a mixing bowl, sift the flour, sugar, salt and baking powder, together. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Break the dough into 12 equal portions. On a lightly floured surface, roll the dough pieces into thin rounds, about 5 inches in diameter. Put 1/4 cup of the mixture in the center of each round, fold over and crimp the edges with a fork. Fry the pies, two to three at a time, in the hot oil, until golden brown. Remove from the oil and drain on paper towels. Powder the pies with the powdered sugar. May serve with vanilla ice cream.
Preheat oven to 350°F Lightly grease loaf pan or put liners in muffin pan. In medium bowl, combine flour, baking soda and salt; set aside. In large bowl, add 2 bananas and sugar. Whip for a good 3 minutes until light & fluffy. Add melted butter, eggs and vanilla; beat well scraping sides. Mix in dry ingredients until just blended. Mash other 2 bananas so they still have a bit of texture and fold into. Pour batter into loaf pan or muffin cups. Bake for 1 1/4 hours if in loaf pan. Approx 15-20 minute if large muffins. Check with toothpick. Cool for 10 minutes then turn out loaf or pull muffins out of pan to cool completely. Dust with powdered sugar. Optional, toast bread slices.
Preheat oven to 375°. Cream the butter and sugar. Add the egg and vanilla; blend well. In another bowl, mix the flour, salt and baking soda. Add dry ingredients to the wet ingredients; mix well. Mix in the chocolate chips and mini M&Ms. Spoon the dough onto a greased cookie sheet. Bake for 8-10 minutes or until golden.
In a bowl, combine the soy sauce, oil, sugar, garlic, ginger and mustard. Pour 1/4 cup marinade into a large resealable plastic bag and add the turkey. Seal bag and turn to coat. Refrigerate for up to 4 hours. Refrigerate remaining marinade for basting. Place turkey on foil on grill and cover. Cook over medium heat for 8-10 minutes or until a meat thermometer reads 170 degrees F. Turn turkey occasionally and baste with reserved marinade.
Chill deep bowl and beaters of electric mixer in freezer for at least 20 minutes. (If freezer is too crowded to fit bowl, place beaters in bowl, fill bowl with ice water, and chill on counter. When bowl and beaters are well chilled, dump out water and dry thoroughly.) Add cream, sugar, and vanilla to chilled bowl. Beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium and continue beating until beaters leave a trail, about 30 seconds. Increase speed to high and continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks or about 30 seconds for stiff peaks. If necessary, finish beating with whisk to adjust consistency. Serve immediately or spoon into fine sieve or strainer set over measuring cup and refrigerate for up to 8 hours.
In a large skillet, heat the water over medium heat, and add the TVP, stirring well. Allow the TVP to reconstitute for 2-3 minutes. Add oil and soy sauce, then peppers and taco seasoning, stirring well. Allow to cook for another 3-5 minutes, stirring frequently. Mix in salsa and remove from heat. Serve wrapped in a flour tortilla or hard taco shells with your choice of toppings.
Mix together and enjoy. Adjust the ingredients to make it best for you! Perfect for those horribly chewy gluten free pizza crusts!
Butter 3 pie dishes. Cut the potatoes into even sized pieces and boil until tender. Drain and mash with a tablespoon of butter and some milk, season with salt and pepper - set aside. Meanwhile, place the cleaned fish in a baking dish, tucking the bay leaves inside the fish and add the 2 table spoons of water. Cover tightly with foil and bake in a moderate oven until just done. (my fish tend to be big and take about 30 mins). Take the fish from the oven and let cool in the tin still covered in the foil. When cool, remove skin and bones and flake the fish in large flakes evenly into the 3 buttered pie dishes. Make the sauce by taking the milk and the juices from the fish and put these into a sauce pan with the spinach and parsley. Add 2 desert spoons of slaked (with milk) cornflour to thicken and salt and pepper to season. Cook for a couple of minutes until the sauce has thickened then pour over the fish in each pie dish. Top each pie with mashed potato and bake in a moderate oven intil golden brown on top. (about 35 -40 mins depending on size of pies). Each pie serves 2 very hungry people. Serve with additional vegies if liked.
Clean salmon, and place them in a shallow dish. Combine the ketchup, soy sauce, lime juice and zest, sugar, oil and chili in a small bowl. Pour over the salmon and marinate at least 30 minutes and up to 3 hours in the refrigerator. Remove the salmon from marinade, reserving marinade. Pan-fry or grill the salmon for three minutes each side, beginning with skinless side first. Remove salmon and allow to rest. At the same time, heat the olive oil in the wok. Add the peppers and stir-fry 5 minutes. At the end of this time they should be cooked, but not browned. Add the udon noodles to the wok, along with the reserved marinade. Stir well to combine with the peppers, and heat through, about 2 minutes. To serve, place a portion of noodles on each plate topped by a salmon fillet. Garnish with three pepper slices, one of each color.
Preheat oven to 350°F Line 2 baking sheets with parchment paper, or almunim foil (butter foil). OPTIONAL: Soak 1 cup of rasins overnight in water to make them nice and plump. In a small bowl, mix the flour, baking powder, cinnamon, baking soda, and salt with a fork. In a seperate large bowl, beat the butter and both sugars in with an electric mixer until fluffy. Then beat in honey, eggs, and vanilla. Gradually add the flour mixture to the large bowl while beating on low. Stir in oats, raisins, and pecans. Drop batter by large tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten mounds only slightly if you want a fat, chewy cookie; or flatten mounds more if you want a thinner cookie. Bake cookies until the tops start to turn golden brown, about 11-12 minutes. Cool for 3-5 minutes on cookie sheets, then move cookies to a cooling rack. Store cookies in an airtight container to keep them nice and moist.
Soak gelatin in cold water for five minutes; add sugar and salt and dissolve into hot pineapple. Cool slightly and add lemon juice. Continue to cool; when it begins to thicken, beat until light and foamy. Fold in whipped cream and pile into baked pie shell; continue chilling until firm.
Combine shortening, peanut butter and brown sugar. Mix in egg, milk and vanilla. Sift and combine flour, cinnamon, salt, nutmeg and baking soda mix in well to wet misture. Mash and add banana, mix well. Stir in quick oats, fold in raisins and nuts of your choice. Place round tablespoonfuls on greased baking sheet spaced 1-2-inches apart. Bake at 375° for 12-13 minutes or until done.
Trim the leeks, cutting off and reserving the leaves. Slice the leek bulbs and add to the sliced onions. In a large heavy skillet, heat the olive oil. Add the butter and wait until it foams and begins to turn nutty brown. Add the onions and leeks and cook over a high heat until the onions are brown. Add the beer and heat until the liquid reduces by half. Add the stock and simmer for 6 to 8 minutes. Season with salt and pepper. Ladle half the soup, a little at a time, into a blender and puree. Combine the pureed soup with the simmered soup. Cut the leek leaves into thin ribbons and stir into the soup. Ladle into bowls, top with bread and generous amounts of shaved cheese.