HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°F Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish. In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1/4 cup syrup. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over top. If desired, spoon syrup over individual servings.
In a large bowl, combine pancake mix with brown sugar, cinnamon and nutmeg, set aside. Combine remaining ingredients - except applesauce or syrup - in separate bowl. Add wet ingredients to dry ingredients just until blended. Heat griddle and cook according to package directions. Serve with applesauce and/or Aunt Jemima(R) syrup.
Ingredients list includes cookies and glaze. THe last three items listed are for the glaze. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture. Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour. Glaze: In a medium bowl, whisk together 2 cups confectioners' sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.
Preheat oven to 325°F Line two large baking sheets with parchment paper; set aside. In a large bowl, whisk together sweet potatoes and broth. Add flour, cornmeal, mint and apples and stir until combined. Knead the dough a few times until it holds together. Roll out half of the dough on a generously floured surface until about 1/4-inch thick. Use (2-inch to 4-inch) cookie cutters to cut out treats. Transfer to baking sheets; reroll and cut the scraps. Bake until dried and just slightly golden on the bottoms, 35 to 40 minutes. Turn off the oven, leave oven door ajar and let the treats cool and dry out in the oven for 1 to 2 hours. Store in an airtight container up to 1 week.
In a skillet, cook the sausage until no longer pink. Add the green onions and garlic; cook for 3-5 minutes longer. Drain and set aside. In a bowl, mix together the Greek seasoning, mayonnaise, Parmesan cheese, artichoke hearts and sausage mixture. Pour into a greased 2-quart baking dish. Bake at 350 degrees for 25-30 minutes or until bubbly and lightly browned. Serve warm with tortilla chips.
Slice open one end of the pita to open the pocket. With a knife or spatula, spread hummus inside, making sure to cover all of the pocket. Slice the hard-boiled egg, tomato, cucumber, mushrooms and olives and layer into the pita. Add the onion and leafy greens. Shake in seasonings. If eating hot, either place on the grill or hot oven for no more than 5 minutes or microwave on Medium for up to 2 minutes. You can also add cheese if desired. Other combinations of veggies, such as asparagus or eggplant (especially breaded and pan-fried) can make this into a dinner option, too.
In a double boiler, melt glycerin soap base. Meanwhile, melt the shea butter seperately. Combine the glycerin base, shea butter, and essential oil (if using). Pour into molds. Cool completely before unmolding.
Cut up Round Steak or Sirloin Steak into finger-sized pieces (about 1" or so in diameter, but no thinner or the meat will cook too fast), about 1/3 to 1/4 pound per person. (To make slicing easier, place the meat in the freezer for about 30 minutes before slicing.). Dip the Steak Fingers into the Soy Sauce, then dredge in the flour. (You can use a plastic bag for the flour-dipping part.). Repeat Step 3, then place all the meat on a plate or platter. (At this point, if I want the pieces to turn out especially rare, I put them back into the freezer for a bit before cooking.). When you get a plateful of breaded Steak Fingers prepared, quickly place them into a frying pan of heated vegetable oil one at a time. They should really sizzle as soon as you drop them into the oil. As soon as the entire plateful of meat is in the oil, begin turning the pieces. As soon as you have finished turning all the pieces, begin taking them out to drain on a paper towel covered plate. Sprinkle with cracked pepper and serve over hot rice with a salad. NOTE: The entire frying process should only take a few minutes. DO NOT LEAVE THE STOVE OR THEY WILL OVERCOOK. The meat may turn out tough if it is cooked well done. P.S. These steak fingers heat well the next day for lunch, just so long as they are not cooked well done to begin with.
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will place a quick chill on this easy side-salad as it defrosts--no need to refrigerate!
Preheat oven to 325°F. Check to see if there are is a packet of giblets on the inside of your duck (especially if it is store bought). Season your duck by rubbing salt and pepper on the outside. Place the duck in a roasting pan. Pour in an inch of water. Remove packaging from giblets and place in the pan. COVER. Place in the oven for 3hr. Enjoy!
Put cold eggs into cold water and bring to a boil for about 15 minutes. Put into ice water and when thoroughly cold, they should peel easily. Do not try to peel warm eggs or the shells will stick! Meanwhile, boil potatoes just until the crunch is gone and they are barely soft. While potatoes and eggs are cooking combine remaining ingredients in a large bowl and whisk together (I find that the mixing bowl from my KitchenAid is perfect)! Drain potatoes when done and after they have stopped steaming but still warm put into a large bowl with whisked ingredients. Fold together gently trying not to break up the potatoes. Since the potatoes are warm your sauce may appear to be a little runny. Fear not- Kitchen Warrior! They will thicken back up after cooling a bit. But pouring the mixture over WARM potatoes allows the sauce to be absorbed by the potatoes resulting in a much better flavor that usually only occurs the second day. And we all know that potato salad is better the second day, don't we Dears?. At this point,coarsely chop the egg into the bowl. Leave really big chunks. I usually just hold it in my hand over the bowl. Halve it with a butter knife lengthwise, then cut it into fourths crosswise. Gently fold the eggs in the salad and then turn into a covered 8x8 casserole. It just barely fits. Refrigerate until chilled- the longer the better. After it has chilled thoroughly- correct the seasonings with more salt or pepper if needed. Don't try to do it when it is warm- let the flavors blend before doing anything else. Edith takes these to church potlucks and she says that no matter how many potato salads there are this one goes first. I make these for Dugan's monthly poker party and riots ensue if this dish isn't chilled and ready upon their arrival. Edith and I can't agree whether to sprinkle bacon crumbs or not over the top. Miserable sand-eating wench.
rinse quinoa and set aside. Pour water into rice cooker. add quinoa. Chop onion, slice carrot, cut asparagrass stalks into 1 inch pieces. Add all vegetables. break kombu into 1/2 inchi pieces add to water. add all remaining ingrediants. Hit the on button on rice cooker and cook until done.
Preheat oven to 190°C. Mix together the mustard and black pepper in a small bowl and then spread it over the beef joint. Place the joint in a roasting pan/tin (my preference would be on a rack). cover with foil or a lid if your pan has one and bake for 45 minutes. During this 45 minutes cook the potatoes and pumpkin in a pan of boiling water for 5 minutes and then drain (could be done in the microwave). Put oil in a shallow sided baking tray and either heat up on the stove top or in the oven. Once thoroughly heated (this gives you the least amount of fat in the vegetables), add the vegetables and turn/toss them in the oil until coated. Place in the oven and roast for 15 minutes. Uncover the beef and roast with the vegetables for a further 15 minutes. Lift out the beef and vegetables and put the tin/pan on the stove top and stir the cornflour into the pan juices, then blend in the stock. Bring to the boil, stirring until smooth. Carve the beef into slices and serve with the vegetables and gravy and garnish with parsley sprigs.
Combine sugar, tapioca, and salt in a saucepan; stir in milk and egg. Let stand 5 minutes. Add chopped chocolate squares and instant coffee. Cook, stirring over medium heat, until mixture comes to a full boil and chocolate is blended, about 15 minutes. Remove from heat and stir in vanilla. Cool for 20 minutes; stir and chill. Serve with whipped topping if desired.
In a skillet on med heat cook first 5 ingredients till meat is no longer any pink. Add any seasoning of your choice. Drain off any fat. Press into a ungreased 9 inch pie plate Put the cheese on top. In a bowl combine eggs,Milk,and biscuit mix , Mix well. Pour over cheese. Bake at 400°F for 35 min or until knife or toothpick comes out clean. In addition you can pour gravy over this wonderful meat pie YUMMM.
Preheat oven to 350°F. Wash and halve tomatoes. Scoop out most of the flesh and discard liquid and seeds. Sprinkle each tomato half with 1/2 tablespoon brown sugar. Mix 1/2 cup grated cheese with mashed potatoes, white parts of green onion, and pepper. Stuff each tomato with equal amounts. Dot each with a little butter. Place into a well-greased, shallow baking dish and bake for 10 minutes. Remove, sprinkle with remaining cheese, and bake for another 5 minutes. Remove, sprinkle with remaining green onion and serve.
Melt butter in microwave oven. Add salt and toss with pecans. Place on a cookie sheet for 15 to 20 minutes and bake at 300°F degrees.
Beat cream cheese in mixer until nice and smooth. Gradually add seasoning salt, basil and garlic salt until well blended. Stir in pineapple, bell peppers, green onion and cheddar cheese. Blend in 1 cup of the chopped pecans. Refrigerate for 2 hours. Shape into ball and roll in remaining 1 cup of pecans. Serve!
Cream shortening, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and water,. Compbine flour, and next 5 ingredients, add to creamed mixture, mixing well. Fold in pecans and raisins, if using. Spoon into 2 greased and floured 9 x 5 x 3 inch loafpans; bake at 350F for 1 hour or until wooden pick inserted in center comes out clean. cool in pans 10 minutes; remove from pans, and cool on wire racks.
Preheat oven to 350 degrees. Cook cabbage, celery and onion in oil over med-high heat until cabbage softens. Cut Kielbasa (cut long strips first then slice) and add to cabbage mixture and continue to cook. Add pepper and garlic salt. Take cabbage mixture off of heat and allow to cool down. Unroll dough and divide up into rectangles (two triangles still connected) and pinch up seams. You should have 4 rectangles from each package making a total of 8 rectangles. Spoon 1/8th of cabbage and sausage mixture (try not to spoon excess liquid from the pan) onto each rectangle of dough. Pull corners up and pinch seams. Bake 15-18 minutes until brown (use a 375 degree oven if not using dark or non-stick cooking sheets).
Combine sugar and water in a saucepan over low heat. Stir until sugar is dissolved. Bring to boil and boil ten minutes. Cool. Add sugar syrup to grapefruit and orange juices. Chill thoroughly. Add grenadine and ginger ale just before serving. Makes about 11/2 quarts.
Carefully stuff each lychee with ginger. Put the chocolate& shortening in the top of a double boiler, stir over simmering water until the chocolate has melted, allow to cool slightly Dip stuffed lychees into the chocolate carefully remove with a fork& tap lightly to remove surplus chocolate Place lychees on an oven tray lined with wax paper, place in fridge to set. Drizzle any left over chocolate over the chocolated to make a little pattern Keep refrigerated until you are going to serve them.
Mix all brine/marinade ingredients in a large bowl and then separate into zip lock bags and add chicken. Chill and marinade for at least 4 hours or more (I usually brine mine for 12 hours). Grill chicken on a well oiled grill until browned on all sides, turning only once, about 15 to 20 mins each side. (A good indicator that legs are being cooked well in the inside is by observing blood seeping out from the top of the legs). Since all grills run at different temperatures, (if possible) make sure that grill is covered first and allowed to raise to 400 degrees before uncovering the grill, oiling the racks, and placing the legs onto the grill. This will help your grilling off to a great start. Depending on your environment, grill your chicken without the cover as the sudden increase in heat can turn your legs to charcoal. Towards the end of your grilling(5-10 mins) liberally spread a bbq of your choice (I like "Sweet Baby Ray's") on to one side of the chicken. Then (if possible) place chicken legs on a top rack for indirect heat with the bbq side of the leg down and the none bbq'd side up. Spread the other side with bbq now and let the bbq really caramelize onto the legs for 5-10mins on indirect heat.(if you dont have a top rack, just reduce this time to 3 to 5mins). Now take the legs off the grill and Wah-Lah! You've just made some amazing BBQ'd legs. Bon Appetite! *All grills have hot spots so be mindful of these spots and switch your chicken around the grill as not to completely char them.
Preheat oven to 450°. Combine the first 6 ingredients in an 8-inch square baking dish; stir with a whisk to combine. Add fish to baking dish; spoon sauce over fish. Bake at 450° for 15 minutes or until fish flakes easily with a fork, basting occasionally with sauce.
Place rack in the center of the oven and preheat oven to 350 F (175 C). Lightly mist a 9x13 pan (or coffee cake Bundt pan) with vegetable oil spray. FILLING: Combine brown sugar, cinnamon and nuts in small bowl and set aside. Measure honey and set aside. CAKE: If using Verona Assistent Original, combine all liquids (sour cream, oil, and eggs) in white 3.5 liter bowl with cake beaters first before gradually adding cake mix on low speed. Otherwise put cake ingredients in mixer bowl in order listed and blend on low speed for 1 minute to combine. Scrape down sides of bowl, increase mixer speed to medium, and beat 2 minutes, scraping down bowl sides again. Batter should look thick and well blended. 9x13 PAN: If using 9x13 pan, pour all batter in pan and smooth it out. Add the filling: drizzle the honey on top of batter, then sprinkle the sugar-nut mixture evenly across top. With a dinner knife, swirl through these ingredients to blend them slightly. Place the pan in the preheated oven and bake for 38 to 40 minutes. Cake should be golden brown (if not completely covered by filling) and spring back when lightly pressed with your finger. When done, place pan on wire rack to cool while you prepare the glaze. COFFEE CAKE BUNDT PAN: If using silicone coffee cake Bundt form, place Bundt form on rigid cookie sheet and pour in half of the batter. Leaving 1/4-inch to 1/2 inch margin next to form's walls, drizzle honey and then sprinkle sugar-nut mixture. Then cover with remaining batter, making sure filling is sealed in by batter. Place cookie sheet with form in oven and check for doneness at 50 minutes. When done, place cookie sheet with form on wire rack for 5 minutes. Then remove cake from form onto serving plate. GLAZE: Place confectioners' sugar, milk and vanilla in a small mixing bowl, and stir until mixture is well combined. Pour the glazed over the top of the hot cake in the 9x13 pan or drizzle over the rounded top part of the Bundt coffee cake. Allow cake to cool for 20 minutes or more before cutting into squares. This can be served warm or at room temperature. (Don't cut cake into slices until ready to serve; that will help it last the duration of the storm power outages.).
In heavy saucepan, combine sweetened condensed milk, egg yolks and margarine. Over medium heat, cook and stir until thickened and bubbly, about 8 minutes. Stir in remaining ingredients. Serve warm. Bottle and refrigerate leftovers.
Prepare the fillet of beef by hammering it with a meat cleaver or the side of a chinese meat cleaver. Slice into wafer thin slices. Mix all the ingredients for the spicy coating on a plate. Coat the beef in the spice mix. Heat a wok or pan over a high heat and add the peanut oil. Add the beef and stir fry for less than one minute until browned and tender. As the beef starts to cook, add the rice wine and season with the soy sauce and a pinch of salt. Take off the heat, stir in the cilantro and scallion and serve immediately.
In a small bowl, combine the lemon juice, mayonnaise and salt. Toss with the chicken, celery, and almonds in a medium bowl. Serve on mini slider rolls.
Combine the lentils, vegetable broth, water, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven and bring to a boil. Rub saffron between your fingers and add to the pot, along with the turmeric. Stir, reduce the heat, add salt to taste, cover and simmer for 30 minutes. After 30 minutes, add the remaining ingredients except the spinach. Return to a simmer, cover and simmer an additional 25-30 minutes, until the lentils and vegetables are tender. Remove the onion, garlic cloves and bay leaf and salt/pepper to taste. Stir the spinach into the hot stew a 5-7 minutes before serving to allow it to wilt.
Preheat oven to 425 Fahrenheit. Peel and cut off just the roots of the onion, do not cut off the whole bottom "core". Cut the top of the onion into a pointed core, save the cut out portion. Set the onion into the center of a piece of foil large enough to make a fairly loose packet (shaped kind of like a Hershey's Kiss) and bring up the sides. Place the bouillon cube in the opening, add the butter and pour on the Worcestershire sauce, chop the saved core and add to the top. Bring foil together and seal well. Bake for 1 1/2 hours, open packet and place into a bowl, slice up and serve.
Preheat the oven to 350°. Line a 12-cup muffin pan with foil baking cups. Put 4 additional foil cups on a small baking sheet. Sift together the flour, cocoa powder, baking powder, salt and baking soda. In a large bowl, beat the butter and sugar until light and fluffy. At medium speed, add the eggs one at a time, beating until each one is fully incorporated before adding the next. Add the vanilla. At low speed, alternately beat in the dry ingredients and the 3/4 cup of creme fraiche in 2 batches. Spoon the batter into the foil cups, filling each one two-thirds full. Bake the cupcakes for 15 minutes, or until springy when gently pressed and a cake tester inserted in the center comes out clean. Let cool slightly, then remove from the pan. Place a dollop of creme fraiche on each cupcake and serve.
Blend brown sugar and butter in a 9X13 pan, add cream. Spread over bottom of pan. Flatten bread dough, sprinkle cinnamon-sugar mixture on top and roll up and cut each loaf into 4 pieces. Place on top of caramel mixture in pan. Let rise in a warm place to double in size or overnight. Bake at 350F degrees for about 45 minutes or until brown on top.
In a large soup pot, combine split peas, carrots, celery and 1 onion with water. Bring to a boil. Stir in barley, bay leaf and garlic, if using. Reduce heat and simmer partly covered for 1 1/2 to 2 hours. Stir occasionally. Add salt and pepper to taste. In a nonstick skillet, heat oil. Saute the remaining 2 onions on medium heat until well-browned, about 6 to 8 minutes. Add onions to soup along with dill. Simmer soup 5 to 10 minutes longer. Discard bay leaf. Reheats and/or freezes well. If soup gets thick, add a little water or broth.
Bring a medium pot of water to a boil and blanch the cauliflower until tender-crisp, about 2 minutes; drain and rinse under cold water to cool off. Pack the cauliflower, onion, and garlic into a quart jar. To make the brine: In a small saucepan, combine the vinegars, water, sugar, 1 1/2 teaspoon salt, coriander, and lemon zest and bring to a boil. Pour the hot brine over the cauliflower and let cool to room temperature. Cover and refrigerate overnight or up to 1 week.
In medium bowl, blend onion recipe soup mix, water and vinegar. Stir in oil, dill, parsley and garlic. Toss with remaining ingredients; chill.
Combine all vegetables and herbs in a bowl. Combine vinegar, salt, pepper, and oil. Pour dressing over vegetables and mix gently. Allow to marinate 1 1/2 to 2 hours in refrigerator.
Heat oil in large 2-quart saucepan; stir in flour and chili powder cook for 1 minute. Add remaining ingredients bring to a boil and simmer for about 10 minutes.
Preheat oven to 375 degrees F. Peel potatoes and grate them into ice water. If grating with a food processor, cut the potatoes into large chunks befroe adding to the porcessor bowl, and transfer them after processing them, into ice water. Peel and grate the onion and set aside. Break the eggs separately and inspect for blood spots, discarding any spotted ones. Separate the yolks and whites and set aside. Place the grated potatoes in a fine colander and wring them out, holding them in either paper or linen dish towels. Squeeze very firmly and when the pieces are damp and almost dry, put the potatoes into a large mixing bowl. Add the grated onion to the bowl. Thoroughly grease a 2 quart baking dish with oil, margarine or chicken fat. Beat the egg yolks and add the yolk to the potatoes and onions; mix well. Add the matzoh meal, the baking powder, the salt and pepper, and the oil to the potato mixture; mix thoroughly. Beat the egg whites separately with a cake mixer or egg beater; the fluffier the better. Carefully fold the egg whites into the potato mixture and transfer to the greased baking dish and bake for 45-60 minutes, until golden brown on top.
Cook ground beef in large frying pan. While cooking, stir and chop beef with spatula to crumble. Continue cooking for about 7 minutes or until the meat is brown and cooked through. Add the onion, garlic, chili powder, salt, cumin, oregano, cayenne, and tabasco. Cook while stirring, until onion is translucent, about 5 minutes. Transfer to large pot. Add the Kidney beans (juice and all), canned tomatoes (juice and all), the tomato paste, jalapenos (yep, juice and all), splenda (or sugar), and beer. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally. Top individual bowls of chili with a dollop of sour cream and a generous sprinkle of cheese.
For the cake: mix together the eggs, sugar, vanilla and oil. Add flour and then Fanta and mix well. At the end, mix in the baking soda then turn immediately into an ungreased 9 X 13 inch pan. Bake at 350°F for 30-45 minutes until golden brown and a toothpick inserted into the center comes out clean. Let cool. For icing: Whip cream until stiff and then fold in the soured cream and powdered sugar and "Whip it"/"Sahnesteif". Put peaches on the cake and then top with the icing. Serve chilled. Note: People in the United States should NOT be looking for "Sahnesteif", they should be looking for "Whip it". If you're in a German speaking country - you should be looking for "Sahnesteif" not "Whip it". No matter if you are in America or Europe - it's in the baking aisle and "Whip it"/"Sahnesteif" is ALWAYS in a blue envelope right next to the yellow envelopes of Vanilla Sugar. If your store doesn't sell it - you can always buy it off the internet.
Combine watermelon, tomato, cheese, scallions and salt in a bowl. Whisk together 2 tablespoons of watermelon juice, oil, vinegar and cayenne and gently toss with salad. Garnish with cilantro or parsley.