HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix raisins, dates, shortening, hot water, salt, cinnamon, cloves and prunes. Boil 5 minutes. Cool and add vanilla, flour, baking soda and baking powder. Line pans with paper. Bake 350 30 minutes. Reduce heat to 325 and bake until tests come clear 25-30 minute more.
Preheat broiler. Adjust rack 4 inches below broiler. Line a baking sheet with foil. Rub salmon fillets entirely with Zesty Lemon Grapeseed Oil. Place on foil lined baking sheet. Season each with Rancher Steak Rub. Broil 7-10 minutes or until salmon is cooked through and flakes easily with a fork. While salmon is cooking mix together remaining ingredients. In the last minute of cooking remove salmon from oven, spread each fillet with mustard mixture. Return to oven and finish cooking for 1 minute. \.
Place the chicken pieces in a large bowl; pour the buttermilk over and toss with hands to coat. Cover and refrigerate overnight. In a large bowl combine the flour with kosher salt and black pepper. Remove the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Place the coated chicken on a large platter (make certain to have all of your chicken coated before frying). Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F. Working in batches carefully place several pieces of chicken into the oil and fry about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven) do not crowd the pieces while frying. Remove the chicken from the oil and place each piece on a metal baking rack on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried bake at 350 degrees F (set oven rack to lowest position) for about 30-35 minutes or until the chicken is no longer pink.
In a bowl, combine the ground beef with the red curry paste, chopped cilantro, egg, light soy sauce and black pepper. Mix the ingredient together with your hand until sticky. Divide into 8 portions and shape into mini burger patties. Heat up the grill and cook this over high heat for 4-5 minutes on each side, or until cooked through. Cut the baguette (lengthwise) into 4. Assemble each with 2 cooked mini burger patties, shredded lettuce and a little sweet chili sauce. Serve warm.
In a large bowl, combine soy sauce, brown sugar, dark soy sauce, and ginger. Add chicken, toss to coat, cover, and chill for at least 1 hour and up to overnight. Preheat oven to 375°. Lay out 8 pieces of aluminum foil, 6 to 8 inches long each. Put 1/8 of the marinated chicken in the middle of each. Top chicken with green onions and sprinkle with pepper. Fold 1 side of foil over the chicken to cover it, fold opposite side of foil over first fold, and then fold in each end once to seal and create a little packet. Lay packets on a foil- or parchment-lined rimmed baking sheet (packets will leak while cooking, and the marinade is difficult to clean up once it cooks onto a pan). Bake until chicken is cooked through and marinade is reduced and starting to caramelize in each packet, 45 to 60 minutes. Serve hot or warm.
Add ingredients in to the bread machine in the order listed, or the order recommended by your bread machine manufacturer. Run on the whole wheat cycle. Allow to cool for at least one hour before slicing. For best taste, slice & toast, serve with butter & honey.
Bake at 400 degrees. Grease muffin tins with Pam spray. Combine flour, Splenda, baking powder, baking soda, salt & cinnamon and mix together. In a bowl, beat egg whites with a wisk or fork. Stir in mashed banana, applesauce, nuts and milk. Add flour mixture and mix together. Spoon into muffin tins. Bake for 20-25 minutes. Stick a toothpick in the center of muffin to be sure cooked thru. Cool in pan for 5 minutes then remove and cool on a wire rack.
-- Crust --. Heat oven to 350°F Finely grind graham crackers in food processor adding butter till combined. Press into bottom of 9" springform pan. Bake until golden, about 8 minutes. Maintain oven temperature. -- Filling --. With blender mix cream cheese (should be at room temperature) and sugar till smooth. Beat in flour. Add eggs one at a time beating till just combined. Mix in rest of ingredients. Pour into crust and bake 10 minutes at 350F then reduce temp to 250°F Bake until set, about 45 to 50 minutes. Cool in pan on rack for 10 minutes. Run sharp knife around edge of pan to loosen. -- Glaze --. Simmer cream in heavy medium size sauce pan. Reduce heat to low and add chopped chocolate stirring till melted. Let cool to luke warm. Release pan from sides of cake, remove and place cake on wire rack. Place aluminum foil or wax paper under rack to catch drippings. Pour glaze over cheesecake allowing excess to run over sides. With the back of spoon swirl the chocolate from center outwards to coat entire cake. Let cheesecake cool completely, dust with confectioners sugar for effect.
Prepare cake mix as directed using the 3 eggs, 1 1/4 cup of water and 1/2 cup of butter, then pour into 8" or 9" pans. **depending on what brand of cake mix you buy the amount of eggs, butter, water may be different - just use the ingredients listed on your box of yellow cake and omit any of mine that aren't needed. I used Betty Crocker butter recipe yellow, but it doesn't not matter which one you use**. Meanwhile, mix together the sugar, coconut and sour cream. Set aside 1 cup of the coconut mixture. After the cake has cooled split the layers using a serrated knike, so you have 4 layers. On a covered cake dish begin layering the cake with the coconut mixture, leave the top layer unfrosted. Take the remaining cup of coconut mixture and mix with the cool whip. Frost the top and the sides of the cake. Cover the cake and refrigerate for 3 days before serving. LOVE IT!
Mix oil, milk and egg. Add honey and vanilla. In a separate bowl mix flour and baking powder. Add dry ingredients to wet ingredients. Pour in a greased loaf pan. Bake for 35 minutes at 350 degrees.
Put all ingredients into a blender and blend until smooth. If you want a colder smoothie, freeze the fruit first. Makes 1 large or 2 small smoothies.
Brown ground meat in large dutch oven or 6 quart pan. Add chopped onion and minced garlic. Once meat is brown and the onion & garlic are translucent stir in stewed tomatoes and tomato paste. Cook lasagne noodles according to package instructions. (I always add an exra noodle or two.). While noodles are boiling, add spices to meat mixture. Continue cooking until meat sauce is thick, stir often. Add sugar to meat sauce, Stirr well. Remove meat sauce from heat and carefully stir in baking soda. Prepare a 9 x 13 pan by lightly spraying pan with cooking spray and spread a thin layer of meat sauce on bottom of pan. Lay three noodles side by side on top of meat sauce. Spread 1/3 of cottage cheese on top of noodles. Sprinkle one cup motzerella cheese over cottage cheese. Spread 1/3 of meat sauce over motzerella cheese. Lightly sprinkle parm cheese over meat sauce. Repeat last 5 steps 2 more times. Bake in pre-heated 350 degree over for 30 minutes or until bubbly. Let set 5-10 minutes before serving.
Shred up the kani so it is in very thin strips. Cut the cucumber so it is in kani size strips. Mix with the mayonnaise. If you want more mayonnaise, add, but it should spread out evenly and shouldn't drench the kani and cucumber in it. Refrigerate for 2 hours. Add the flying fish roe and mix.
Fill ramekins 1/2" deep with raw cookie dough. Place ramekins on a cookie sheet and put in middle rack of oven. Bake 375 degrees for 12-18 minutes or till top starts to turn golden brown (you want them slightly underdone, but not too doughy). Remove from oven and place each ramekin on a pretty napkin so that you can hold the hot dish as you eat. Top with a scoop of ice cream and enjoy!
Preheat oven to 400 degrees F. Shell & devein the shrimp. In a small baking dish, combine the melted butter with the hot sauce, garlic, salt, cracked pepper, parsley and rosemary. Stir. Arrange the shrimp side by side in the baking dish with the sauce and bake for 6-8 minutes. Immediately broil the shrimp for 2 to 4 minutes or until the shrimp are done, but not chewy. Squeeze some lemon juice over the shrimp. Serve the shrimp sizzling hot in the baking dish.
Preheat oven to 210°C. Line 2 oven trays with baking paper and place one pastry sheet on each tray. Prick the pastry all over with a fork and bake for 10 to 15 minutes. Cool. Make the custard by mixing the custard powder, sugar and cream in a heavy saucepan. Gradually add the milk, stirring all the time on a medium heat until the custard boils and thickens. Remove from the heat and stir in the essence. Put a bit of baking paper or cling wrap on the surface so it doesn't get a skin and cool completely. Make the icing by combining the passionfruit, butter and icing sugar in a heatproof bowl. Stand over a pan of simmering water and stir until the icing is smooth and remove it from the heat. Place one sheet of pastry into a baking tin of the same size. You can cut the pastry to fit if needed. Spread evenly with the custard. Turn the other pastry sheet upside down and place on top of custard. Spread the icing evenly over the top. Refrigerate for several hours. The pastry will soften slightly and the custard should be firm. Cut into squares to serve using a serrated knife.
Place steak in a resealable plastic bag. Mix soy sauce, brown sugar, pepper, and olive oil. Pour into bag with steak, making sure to coat both sides. Seal bag (get as much air out of the bag as possible). Let bag sit at room temperature for 30 minutes, turning several times. Heat a large heavy skillet, add butter when it is very hot. Add steak to skillet and cook over high heat until charred on one side (about 6 minutes). Turn and cook until charred on the other side (about 3 to 5 minutes more). The result will be charred on the outside, slightly pink in the middle. Serve immediately on a well heated platter.
Preheat oven to 375°F Butter a 12-cup nonstick muffin pan or line with paper liners. Heat 1/2 cup of the milk and figs for 1 - 2 minutes or until slightly warmed in a glass measuring cup in microwave on Medium power (50%) or in saucepan over medium heat on stove-top. Set aside. In a large bowl, combine flours, flax seeds, baking powder, baking soda, and salt. In another bowl, whisk together remaining milk, egg, yogurt, honey butter and vanilla, until well blended; stir in fig mixture. Pour over dry ingredients and sprinkle with walnuts; stir just until moistened. Spoon into prepared muffin pan. Bake about 25 minutes or until tops are firm to the touch or tester inserted in the middle comes out clean. Let cool in pan for 5 minutes. Transfer to rack to cool completely.
Preheat the oven to 400°F. Brown the chicken breasts, make a slit down the side of each and fill with the cream cheese mixed with the pesto. Wrap each chicken breast in 1 slice of prosciutto. Bake for 10-15 minutes in a hot oven or until cooked through.
Preheat oven to 400 degrees F. Grease 3- 12 inch cake pans, set aside. In an electric mixing bowl with a wire whip attachment, add 1 Egg Yolk& 2 Whole Eggs. Add, one ingredient at a time: Sugar, Salt, Baking Powder and Cake Flour. Whip until smooth and appearance is light and yellow. Add Oil. Continue to mix 1 minute until fully incorporated. In a separate clean, dry bowl, with wire whip, add Egg Whites. Whip until stiff, but not dry peaks. In a separate bowl, combine Granulated Sugar and Cream of Tartar Add to egg whites and mix quickly. Remove egg white mixture to a large, dry mixing bowl. Incorporate the first mix a little at a time by folding in and mixing by hand. Be careful not to overmix (note:For a lemon flavored cake you can add 2 teaspoons lemon extract). Spoon finished mixture into cake pans, spreading evenly. Bake at 400 degrees for 35 to 40 minutes. Cooking time may vary according to equipment and environment. If using an alternate size pan, the heat should be adjusted. The deeper and wider your cake pan, the lower you should have the heat. Check for doneness by inserting a toothpick into cake, when it comes out clean, cake is done. Cool cakes on rack before removing from pans. Fill layers with desired filling and frost with lots of whiped cream.
Cook noodles al dente as per package directions. Combine mushroom soup and milk in a 10 x 10 casserole dish ( or similar in size). Add in peas (drained). Add in tuna in water (drained). Mix gently as you do not want the tuna fish to mince. leave some chunks in there. Add in cooked noodles and blend well. Top with pat of butter. Microwave for 5 minute stir. Serve and enjoy. *** Prep time does not include time to get noodle water to boil. *** Can sizes vary, I generally use the standard size anywhere from 10-14 oz.
Crack eggs into a large bowl. Add cream, and spices. Whip with a hand whisp. Stir in squash and salt Pour in un-bake pie crust. Back at 350 degrees about 60 to 75 minutes until a butter knive inserted about 1 inch from center comes out clean. Serve cooled with whipped cream if you like.
1- Combine boiling water and oats. Let it cool. 2- In a mixing bowl, combine yeast, sugar, oil, egg, salt, oat mixture and 2 cups white whole wheat flour. Beat until smooth. 3- Add remaining flour to form a soft dough. Knead until smooth and elastic ( about 8 minutes ). 4- Press the dough evenly into a greased 13-in. X 9-in. baking pan. Cover and let it rise in a warm place for 45 minutes. 5- Punch the dough down in the pan and with a sharp knife, cut diagonal lines 1-1/2 inches apart completely through dough. Repeat in opposite direction, creating a diagonal pattern. 6- Cover and let it rise until doubled, about 1 hour. 7- Brush with the melted butter, sprinkle with kosher salt, pamesan cheese, herbs and garlic powder, if desired. 8- Bake at 350° F for 20 to 25 minutes or until golden brown.
In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches. Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.
Combine the milk,sugar and butter in a saucepan and bring to boiling point. Add the pineapple and cook over medium heat to soft ball stage or 235 degrees,stirring constantly. Cool. Add the lemon juice and beat until thick. Turn into a buttered platter and cut into squares. Decorat with pecans.
bring the milk to a boil on the stove, careful not to burn it. (If you're short on time or looking for a quicker more convenient alternative to the stove, you can always use the microwave, but be careful not to blow it up. try 1 minute intervals and stir in between each to avoid heat pockets.). remove the milk from the stove and pour into glass or mug whichever you prefer and add the tea bag. let steep for 3-6 minutes depending how strong you like it. (I recommend somewhere in the middle!). stir in the nutmeg (optional, but it ads some extra yummy flavour!) and sprinkle the cinnamon on top. voila!
Spray bake pan (I used a 9 x 13) with cooking spray. Mix cake mix and jello. Add eggs, oil and wine. Beat at low, medium speed (as directed on cake mix box). Bake at 350 degrees for 50-60 minutes. Mix powdered sugar and enough wine to thin to spreading consistency. Drizzle over cake.
Bake the rolls the night before and put aside. Cut each roll in half and then each half in thirds. Place the cut rolls in a colander and pout the boiling water over the rolls. boil the three cups of milk. add the honey, according to taste Stir well about 1 to 2 minutes. pour over the poppy seed and mix. Add to the Bobalky. Mix well.
Spray crock pot with nonfat cooking spray. Pour all cans of beans in cooker. With a hand-held mixer beat beans in crock pot on high speed for 1 minute to make a thick base for the soup. Add cubed ham, tomato soup, onion soup mix and water. Stir until well mixed. Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours. Directions for stove top: Cook on medium- low heat for about an hour. Stir often.
Preheat oven to 350 degrees Fahrenheit. Spray a baking dish with cooking spray (Pam) until well coated. Place cut up potatoes, onions, and kielbasa in the baking dish. Place baking dish in the oven. Cover with foil. After 30 minutes remove baking dish from the oven. Remove foil and stir the vegetables and meat. Return the baking dish back to the oven, without the foil, and continue to bake for another 30 minutes. Remove from oven; stir and serve.
This is a double-rise dough typical of Neapolitan pizza. Two different rise methods are provided, one overnight in refrigerator and the other with a sponge. Refrigerator Rise Method: Mix 2 1/2 cups flour with salt, yeast, and water. Mix in remaining flour until dough is slightly sticky and not dry. Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. Place dough in bowl dusted with flour and covered with plastic wrap in refrigerator overnight. In the morning, punch dough down and divide in fourths (approximately 7 ounces each) or halves. Dust dough portions with flour and put in ziploc bags and return to refrigerator until ready to use. Sponge Rise Method: Prepare dough sponge by mixing yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with plastic wrap. Let rise for 1 hour. (Throw out and start over with fresher yeast if not foamy.) Stir dough sponge to deflate. Mix 1/2 of remaining flour with salt, remaining water, and dough sponge. Mix in remaining flour (dough should be slightly sticky and not dry). Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled (2 to 3 hours). Punch dough down and divide in fourths (approximately 7 ounces each) or halves. Dust dough portions with flour and put in ziploc bags in the refrigerator until ready to use. Remove dough portions from refrigerator when ready to shape into crust. Punch down dough thoroughly and roll out dough on a floured surface to half of its final size. Let rest for 10-15 minutes (while you prepare toppings). Stretch out dough over your floured knuckles and fly 2-3 times until desired size is achieved. Move dough crust to pizza peel spread with flour. Add sauce, cheese, and toppings and bake in preheated 500° F oven directly on the pizza stone for 8-10 minutes or until crust is golden brown. Cool 2-3 minutes on a wire rack before cutting and serving. note:This recipe makes two 12" or four 9" crusts.
In a small bowl, whisk together oil, vinegar, mustard, Worcestershire sauce and thyme. Trim as much fat as possible from steak. Place in shallow glass dish, just large enough to hold steak. Pour marinade over meat, turning to coat. Cover and refrigerate at least 4 hour or overnight, turning occasionally. Drain meat. Place meat on broiler pan. Broil 3 inches from heat for 13 to 17 minutes for medium doness, turning once. To serve slice beef thinly across the grain. Or BBQ over medium heat for 4 to 5 minutes per side for rare.
Preheat oven to 375. Unroll pizza crust. Spread evenly with softened butter leaving 1/2 inch unbuttered at one end of long side. Sprinkle evenly with sugar and cinnamon. Sprinkle with nuts or raisins (optional). Roll up dough long ways and pinch unbuttered edge to seal. Slice into 9 sections. place in greased 9X9 inch pan. Bake for 15 minutes or until lightly browned and dough is no longer gooey.
Cook macaroni according to directions, making sure to not overcook. Rip kale off its stem into bite-sized pieces. (Be sure not to use the stem, as it is quite bitter. I've tried cutting it, but it works better to rip it). Rinse kale in a large bowl of cold water and drain. Heat oil in a large skillet or stockpot (you will need a lid later). Add garlic and red pepper, cooking over med-high heat for about 2 minutes. Stir in kale and broth and cover pan, stirring occasionally, until kale is wilted but bright green and tender, about 7 minutes. Gently stir in salt, followed by beans, macaroni, and Parmesan. (Do not use canned parmesan, as it really will not taste right. Use the "real" grated parmesan!).
Add the ingredients in order to bread machine pan. Set on dough setting. After machine finishes dough cycle, remove dough from bread machine pan and place in a loaf pan that has been sprayed with nonstick cooking spray. Let rise in warm place for 30 minutes. I usually turn on the oven for a minute or two to warm it, turn off the oven, and place the loaf in the oven to rise. Bake for 30 minutes at 375 degrees. Remove from pan immediately and put on cooling rack. Slice when cooled and place in bag.
Saute the onions and garlic in a heavy iron pot in olive oil, until translucent, then remove from pot, and set aside. Put sausage in pot with ground fennel and brown. Add basil, oregano, and parsley. Stir in onions and garlic, as well as tomatoes, tomato sauce and paste. Let simmer gently about 2-3 hours. Boil lasagna noodles according to package directions, and hang to dry. Beat together eggs, ricotta and parmesan cheese, set aside. Build lasanga: Barely cover bottom of large, deep lasagna pan with sauce. Place a layer of noodles lengthwise over sauce. Place all of spinach over noodles. Cover this with a layer of noodles shortwise. Spread ricotta cheese mixture over noodles, and cover this with a lengthwise layer of noodles. Put one half of remaining sauce over noodles and cover with shortwise noodles. place mozzerella cheese over noodles into a somewhat solid sheet and cover with lengthwise noodles. Pour remaining sauce over top. Bake at 350 degrees for about 40 minutes, or until bubbly. Grate hard cheese over top as soon as you pull it from the oven. Serve with Italian bread and a salad.
Heat a large frying pan over medium high heat, film with sesame oil and saute onions, bell peppers and chilis until softened, ~3-4 minutes. Remove from pan. Cook ground beef with garlic & black pepper, crumbling into small bits until browned and cooked through, ~8-10 minutes. Add vegetables back to pan. Stir in chicken stock, oyster sauce, fish sauce, and sugar. Stir well and cook until reduced a bit, ~2 minutes. Fold in basil leaves and stir to combine. Serve over rice. Top with grated carrot, cilantro and a squeeze of lime juice if you want.
Mix the flour, wheat bran, wheat germ, brown sugar, cinnamon and salt together with fingers until lumps in sugar are gone. Add beaten eggs, then oil. Stir in grated vegetables, nuts, raisins or dates and coconut. Finally, add the baking soda. Butter and wax paper line a 9 x 13 inch pan. Bake at 350°F for 1 hour and for 15 minutes more at 300°F Store covered for a few days. Wheatland Bounty.
In blender container, combine 1 1/2 cups strawberries and lemon juice; cover and blend until smooth. Add sweetened condensed milk; cover and blend. Pour into large pitcher. Gradually stir in carbonated beverage. Add ice. Garnish each serving with whole strawberry (optional).
Cut lamb into 2-inch cubes; toss with onion and garlic in a bowl. Cut fat from lamb into slivers. Combine pomegranate juice with salt and pour over lamb (meat and fat), set in a cool place (but NOT cold like refrigerator) and marinate 4-12 hours. After marinating lamb, pat each piece dry as you place it on 6 long skewers, interspersing lamb fat slivers with meat cubes; put a cube of bread at the end of each skewer to hold the meat on the skewer. Brush each skewer's contents with oil and sprinkle with pepper to taste. Grill (traditional) or broil 12-20 minutes from very high heat, turning once and basting with any juice that runs off, until meat is cooked through. Slip meat directly off skewer onto plate, one plate for each person being served.