HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 325°F Grease and flour, or spray with baking spray with flour, 12-cup fluted tube cake pan. In large bowl, beat dry cake mix, dry pudding mix, water, melted butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes. Fold in cranberries. Spread in pan. Bake 57 to 63 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar. In 1-quart saucepan, cook all sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake. High Altitude (3500-6500 ft): Bake 63 to 69 minutes.
To keep seafood from sticking to the grill, slice a raw potato in half lengthwise. Once the grill is hot, slide the cut potato down the grill in one direction. The starch from the potato will coat the grill and make it non-stick!
Mix all ingredients together and bake at 425 degrees for 17 minutes. I use the large muffin tins.
Place water, oil, and lecithin in a blender (the magic bullet works really well for this recipe). Turn on the highest setting until it thickens into a lotion. Spoon mixture into a bowl that has a lid, and add other optional ingredients at this point. Add as much or as little as you like. For a great scar lotion, add lots of vitamin E oil. But beware, this makes a lot of lotion, so split this recipe in half if you don't intend to use it up in time. Put on the lid and keep this lotion in the fridge. It will warm up in your hands very quickly when you're ready to use it.
In a bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, eggs, melted butter, and vanilla; bend well. Pour the liquid ingredients over the dry ingredients; mix with the whisk, stopping when everything is just combined (don't worry if the batter is a bit lumpy). Lightly butter or oil or spray your griddle or skillet. Preheat over medium heat (if using an electric griddle, set to 350°; if you want to hold the pancakes until serving time, preheat oven to 200°. Spoon 1/4 cup batter onto griddle for each pancake, allowing space for spreading. When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown. Serve immediately or keep the finished pancakes in the preheated oven while you make the rest of the batch. Serve with desired toppings.
Prepare grill. Place peppercorns and rosemary in a spice or coffee grinder; pulse until the pepper is coarsely ground. Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks. Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness.
Spray 8 inch square baking dish with non-stick cooking spray. Place 4 tortillas in bottom of dish, overlapping as necessary, about 1/2 to 1 inch up sides of dish. Cut the last tortilla in half, and then into strips. Sprinkle 1/2 cup of the cheese over tortillas in dish. Top with chorizo, chiles and 1/2 cup cheese. Arrange tortilla strips over cheese. In medium bowl, combine eggs, milk, oregano and red pepper; beat well. Pour over mixture in baking dish. Sprinkle with remaining cheese; press lightly into egg mixture. Cover with foil and refrigerate 8 hours or overnight. Heat oven to 350. Bake covered casserole 30 minutes. Uncover, bake an additional 15 to 20 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with salsa.
Mix together all fruit. Mix honey, yogurt and vanilla together. Pour over the fruit and toss. Cover and chill. Before serving, slice the starfruit and arrange decoratively on top. Enjoy!
Heat oven to 350 degrees. Sprinkle ribs with 1/2 tsp of the salt and all the pepper. In a 4 to 5 quart ovenproof pot, brown ribs on all sides in hot oil over medium high heat. Set ribs aside; discard all but 1 TB drippings from pot. Reduce heat to medium-low. Add carrots and garlic to pot; cook and stir about 10 minutes or until carrots are just tender. Return the ribs to the pot. Add broth, wine, thyme, bay leaf and remaining 1/2 tsp of salt. Bring to boiling; remove from heat. Over pot; transfer to oven. Bake for 2 hours or until meat is very tender, adding frozen onions during the last 30 minutes of cooking. Transfer ribs to a large, deep serving platter; cover and keep warm. Skim fat from cooking liquid; discard bay leaf and any bones that have fallen off ribs. If cooking liquid is too thin to serve as a sauce, bring to boiling and cook uncovered for 5 minutes to reduce slightly to about 2 1/2 cups. Whisk in mustard and horseradish. Pour sauce over ribs. To make orange gremolata combine two tablespoons snipped fresh italian parsley; 2 cloves minced garlic and 2 tsp finely shredded orange peel. Top the ribs with the orange gremolata.
Simmer water, ginger, and cinnamon sticks in a pot, covered, 1 hour. Strain through a sieve into cups and garnish each serving with 3 pine nuts. Serve with honey. Note:. Tea can be made 8 hours ahead and chilled. Reheat before serving.
Mix meat using a fork with all of the ingredients except the cheese and bread. (I wear plastic food safety gloves) Form into 10 patties (pat to make thin). Put 5 of the patties onto a heated (on max) george foreman grill. Put 1/2 a cheese wedge on top of each patty, and top with additional patties. Close grill lid and let cook for 6 minutes (flipping if you like halfway through.). Put onto bread spread with your favorite condiments. Add veggies if you prefer and enjoy!
Grate 1/2 teaspoon of zest from 1 orange into a large mixing bowl. Squeeze in 1/3 cup of orange juice. Stir in the lemon juice, 3/4 teaspoon salt, 1/2 teaspoon pepper, the garlic, rosemary, and 1/4 cup of the oil. Reserve 1/4 cup of the dressing. Add the chicken to the bowl, cover, and refrigerate for 30 minutes. Heat grill to medium. Place the chicken, skin-side up, over indirect heat and cook, covered, for 35 minutes. Turn the chicken and cook, uncovered, over direct heat, until cooked through, about 10 minutes. Meanwhile, brush the onion with the remaining oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill until tender, 8 minutes. Peel the remaining orange and slice into 1/4-inch-thick rounds. Combine them with the onion, lettuce, and reserved dressing in a bowl. Transfer to individual plates. Serve with the chicken.
Preheat oven to 425F; have ready an ungreased 2-quart casserole dish. In a large skillet, heat oil over medium heat. Add onions and saute until light golden brown; about 7 minutes. Then add parsley, garlic and sugar to onions and stir well. Next, add tomatoes and cook until they soften and their liquid is absorbed; about 20 minutes. Now add wine to skillet and cook until the liquid is absorbed. Next, add shrimp, stirring constantly, for just 30 seconds; remove from heat. Pour shrimp mixture into casserole dish and top with the feta. Bake for about 5 minutes, until the shrimp are cooked (don't overcook the shrimp though) and the cheese melts.
MIX everything in a bowl except 3 tablespoons of pinipig. FORM mixture into balls. ROLL balls in the remaining pinipig. Serve and enjoy.
Toss pork cubes with flour, cinnamon and thyme. Place in 4-quart slow cooker with onions. In medium bowl, stir together broth, wine, honey and vinegar. Pour over pork; cover and cook on low heat setting for 9-10 hours, until very tender. Serve portions in shallow soup plates over pasta or rice, garnish with goat cheese.
In bowl place cabbage, radishes, celery and onion. Mix salad dressing as label directs. Toss with cabbage mixture.
In a large skillet, cook the potatoes in 2 Tbs butter over medium heat for 6-7 minutes or until golden brown, stirring occasionally. In a small bowl, whisk the eggs, milk, chilies, and seasonings. In another large skillet, heat remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Layer 1/3 cup potatoes, about 1/2 cup egg mixture, 1/4 cup bacon, 1/2 cup cheese and 1/4 cup salsa off center of each tortilla. Fold sides and ends over filling and rool up. Serve immediately.
Heat half the oil in a pan. Add the onion and cook over low heat stirring frequently. Add the sugar and vinegar and cook until well caramelised (this took around 30 minutes for me to be happy with it and I stirred often). Remove from heat. Heat the remaining oil, add the rice and stir to coat all the grains with oil.Add 2 1/4 cups stock (RESERVE 1/4 cup). Stir, then simmer covered on low for 12 minutes or until rice is tender. Remove from the heat and add the remaining stock, butter, 1 cup of parmesan, and the caramelised onion. Refrigerate overnight. Preheat a fan forced oven to 180c. Grease a 24 hole mini muffin pan. Roll about 3 teaspoons rice into a ball, make a hole and insert a cube of mozzarella cheese inside moulding rice to close the hole. (use your own judgement here, your mini muffin pan might be a slightly different size to mine which was different to Chriss'). Sprinkle over extra parmesan then bake 20 minutes or until firm and golden. Cool in the pan, then remove and serve at room temp or re-heat a little when you serve them.
Put the butter in a pan (I use a stick free, the butter is for taste) and melt. Add potatoes, and turn over every few minutes until brown. Not all need to be brown, but make sure they are cooked through. Usually takes about 15 minutes. Add salt and pepper sometime during frying time, to taste.
Combine water and the gelatine in a jug. Whisk with a fork until the gelatine has been dissolved. Stir the cocoa into the gelatine mix. Set aside to cool for 10 minutes. In a large mixer bowl, beat the egg whites and cream of tartar until soft-peaks form. Slowly add the sugar and beat until thick and glossy (beat between slow additions of sugar). With the mixer on high speed add the egg yolks (add one at a time). Slowly pour the gelatine mix into the egg mixture. Beat constantly until well combined. Pour mixture into 6 serving cups and refrigerate for 4 hours or until set. Dust with some extra cocoa to serve or use some chocolate shavings if desired.
Preheat oven to 350F. Beat butter, honey and sugar together. Add eggs one at a time, incorporating well. Add lemon juice and flour, mixing well. Fold in zest. Best done by hand. Fill a 12-cup muffin pan with paper cups and divide batter between them. Bake 20-22 minutes or until done. Serve with a dollop of slightly sweetened whipped cream or Cool Whip.
steam together for 6 minutes, until beans are tender. or just cover with water and boil. then drain. cool and puree.
Set oven to 180°C Cut off and discard a sliver from two sides of each mushroom to ensure even slices later on. Wipe the caps clean with a damp paper towel, brush with oil and season lightly. Cook in the oven, cap side up for 10 minutes then turn over and cook for another 5 minutes. Cut into 1/2 cm slices. Meanwhile, heat a frying pan and cook the pinenuts, tossing, until they just begin to colour. Take care becasue they burn easily. Put aside. Heat 1 tbsp of oil in the pan, slice the haloumi and cook for a minute or so on each side, or until it turns a patchy golden brown. Shake the lemon juice, Extra Virgin Olive Oil and seasonings in a screwtop jar, then toss the dressing with the salad greens, keeping a little bit back. To serve, arrange the salad greens on plates and top with the mushrooms and cheese slices. Drizzle with the reserved dressing and scatter with the pinenuts.
Stir together pesto and olive oil, set aside. If desired, scrape off black gills under mushroom caps, and discard (the original recipe calls for this step but it is optional). Spoon 2 tablespoons pesto mixture into each mushroom cap and spread evenly. Gently mix feta cheese with diced tomatoes, and divide evenly to top each mushroom. If making ahead, wrap the topped mushroom in plastic wrap, and chill till ready to grill. Grill mushrooms over medium heat for 10 to 20 minutes, or until soft when pierced with knife. Serve hot and enjoy.
Pour the boiling water over the TVP and let stand until softened. Braise the onion, bell peppers and garlic in water until onion is clear, then add remaining ingredients, including TVP. Simmer for at least 30 minutes.
Trim fat from lamb; cut lamb into 1 1/2 -inch cubes. Place lamb cubes in a bowl; add cumin, turmeric, salt, yogurt, onion, gingerroot and garlic. Mix together well; if desired, add enough coloring to give mixture a red tint. Cover and refrigerate 4 to 6 hours. Drain lamb from marinade and thread cubes onto eight short skewers, pressing cubes closely together. Preheat broiler or grill. Cook kabobs 15 to 20 minutes, or until done, basting kabobs with any remaining marinade and turning occasionally during cooking. The lamb is ready when it is browned on the outside and still slightly pink in the center. Sprinkle with Garam Masala and serve at once.
Crush the digestive biscuits to fine crumbs in a blender or food processor. Add the melted butter and sugar and mix. Press onto base of greased 24cm springform cake tin. Chill for 1 hour in the refrigerator. Mix the cornflour with the sugar and beat in the cream cheese, egg yolks and vanilla extract with an electric mixer (or by hand). Slowly pour in heavy cream and sour cream, beating constantly. Add the lemon zest. Clean and dry your whisk. In another bowl, beat the egg whites with the salt to stiff peaks, then fold into the cheese mixture carefully. Scoop cheese onto base. Bake in a 170°C oven 1 to 1 1/2 hours without opening the oven door until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours. Open door, stand a further hour. Then chill it in the refirgerator for a few hours. Serve chilled, dusted with icing sugar and decorated with berries.
Put the apple juice in a blender and'liquidify' for 20-30 seconds. Add all the juice from the can of pineapples and 5 pineapple slices. 'mix'contents until the pineapples are no longer solid. Add 8 maraschino cherries and 1/2 cup of the maraschino juice'blend or mix' until the cherries are liquid-like. When this is done you should have a thick red liquid with some foam. If you wish to make this drink last longer just add water, but don't add more than 1 1/2 cups or it will lose it's tangy taste.
Cook instant polenta in salted water according to package instructions. Mix in ground nutmeg, butter and parmesan cheese. Remove from stove top and let sit for 2 minutes. Pour into a greased, rectangular casserole dish. The polenta should be about 1 inch thick in the dish. Cover and refrigerate the casserole dish overnight or atleast until set and well-chilled. When polenta is set, cut polenta into 1 inch cubes. Gently remove polenta cubes from casserole dish. You can now brown them briefly in hot butter in a pan, or skip this step (for a lower-fat version) and stick a toothpick into each cube. Drain artichoke hearts and sun-dried tomatoes on papertowels. To assemble appetizers:. Add a piece of salami to each toothpick. Then put a sun-dried tomato on each toothpick. Cut larger tomatoes in half or in quarters, if needed. Top off with an artichoke heart. Artichoke hearts can also be halved or quartered, if needed. Arrange attractively on a platter before serving. Keep refrigerated until serving.
Preheat oven to 425°. Adjust rack in center of oven. Line 1 or 2 baking sheets with parchment paper or a baking mat. Sift together flour, baking soda and baking powder into a large bowl. Add salt, 2/3 cup sugar, and the cornmeal. Stir with a wooden spoon until combined. Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in cherries. Make a well in the center; add buttermilk. Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl. Let the batter stand for 5 minutes. Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pans about 2 inches apart. Sprinkle the 1/4 cup sugar on top of the scones. Place the scones on the middle rack of the oven and immediately turn the temperature down to 375°. Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.
Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.
Preheat oven to 350-degrees F. Spray 9 x 5-inch loaf pan with cooking spray and dust with corn meal. Mix first six ingredients (flour- salt) in large bowl. Mix eggs, melted margarine/oil, milk in small bowl. Add egg mixture and corn to dry ingredients. Stir until combined. Pour batter into pan. Bake for 1 hour.
dice all veggies. drain garbanzo beans. mix all ingredients together. top with dressing/sauce of your choice. I love it with honey dijon. Makes 4 lunch sized servings, or 6-8 as a side salad.
Spray crock pot with Pam and place pork roast inside. Mix remaining ingredients until sugar has dissolved. Pour over roast and cook on low until pork can be shredded with a fork (8-10 hours). The finished meat/liquid mixture can be frozen for later use. My favorite way to put this meal together is as follows: make a bed of delicious cilantro lime rice (#310516) on a plate. Top with a scoop of black beans and a scoop of sweet pork. Cover with romaine lettuce and drizzle with equal parts Ranch dressing and salsa verde on top.
Combine butter and cream cheese until blended. Add eggs, baking soda and brown sugar; mix until blended. Add Jiffy muffin mix and chips. Mix until blended. Place in refrigerator for 1-2 hours. Scoop onto ungreased baking sheet, placing 2 inches apart. Bake at 350F for 12 minutes.
Save 1/2 c of the tomato sauce to glaze the meatloaf with later. Mix everything else together. Pack into a loaf pan. Pour remaining sauce over loaf. Bake at 350' for 1 1/2 hours.
Combine fennel seeds, rosemary, garlic powder, onion powder, salt, and pepper in a food processor or blender. Process until fine. Stir in oil. Spread the mixture on both sides of pork chops. Broil or grill 4 to 6 inches from heat for 14 to 16 minutes or until done. (If using meat thermometer, it should read 160^F in center part of chop). Turn meat once during cooking. Serve immediately.
Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on bottom of 9 X 13 cake pan- put in refrigerator or freezer to set up while next layer is prepared. Boil 1/4 cup butter, 1 cup sugar, and 1/4 cup evaporated milk together for 5 minutes. Take off stove and add 1 1/2 cups marshmallow creme, 1/4 cup creamy peanut butter, 1 teaspoon vanilla, and 1 1/2 cups salted and chopped peanuts. Pour over first layer that was chilling then place back in freezer. Melt 14 ounces of caramels with 1/4 cup whipping creme until smooth then pour over second layer that is chilling- place back in freezer. Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on the top of of third layer in the pan. Return to chill until set up. Store in refrigerator to keep from getting too soft and to aid in cutting and serving. Too wonderful for words!
In a large saucepan of boiling salted water, cover and cook potatoes until tender, about 25-30 minutes. With slotted spoon, remove and let cool; peel and cut into 3/4 inch cubes. Place in a large bowl. Meanwhile, blanch leeks and celery in same boiling water for 20 seconds; drain well and add to potatoes. In a small bowl, whisk together mayonnaise, parsley, oil, lemon juice, salt and pepper; pour over veggies and mix well. Sprinkle with feta cheese and olives.
Place butter, shortening, syrup and sugar in the top of a double boiler and bring to a boil over direct heat. Remove from heat and blend in flour and nuts. Drop by teaspoonfuls on a greased, foiled line cookie sheet. Bake at 325 degrees for 8-10 minutes. Cool slightly before removing from sheet. Place chocolate in new pan and melt over double boiler. When almost melted, remove from heat and stir until melted. Brush one cookie with chocolate and cover with another. Refrigerate til set.
Preheat oven to 325. Put brie in baking dish. Brush on approximately 3 T. of softened butter. Sprinkle about 1/4 cup of brown sugar over the brie. Add a few (about 1/4 cup) of walnuts or chopped pecans, really just whatever you have on hand. Bake for 20-25 minutes. Serve with sliced french bread.
In a large skillet over medium heat, cook pork chops in 1 tablespoon butter for 4-5 minutes on each side or until a meat thermometer reads 160°. Meanwhile, in a small bowl, combine the brown sugar, cinnamon, nutmeg and salt. Remove chops and keep warm. Add the apples, pecans, brown sugar mixture and remaining butter to the pan; cook and stir until apples are tender. Serve with chops.
Preheat oven to 375 degrees Fahrenheit. Mix shortening, sugar, corn syrup, egg and rhubarb thoroughly. Blend flour, baking powder, baking soda and spices together. Blend rhubarb and flour mixtures together. Stir in rest of ingredients. Drop dough by heaping teaspoons on greased baking sheets. Bake for 15 to 18 minutes.
Grease and flour a 10" Bundt pan. In a medium bowl, whisk together the flour, cinnamon, baking soda, cloves, ground ginger and salt; set aside. In a separate large bowl, whisk together the sugar, oil, molasses, eggs, water and fresh ginger. Add the dry ingredients, a third at a time, stirring each addition with a wooden spoon just until the dry and wet ingredients are mixed. Sprinkle the crystallized ginger over the surface. Stir just enough to mix into the batter. Scrape into the prepared pan, smoothing the top. Bake in the centre of a 350 degree F oven until a cake tester inserted into the centre comes out clean, about 1 hour. Let cool on a rack for 30 minutes. Loosen the cake at the top edges of the pan. Place a metal rack over the pan and turn the cake and rack over. Lift the pan off and let the cake cool completely. Dust the cooled cake with icing sugar.
Wrap each apple in two sheets of caramel. (I find these in the produce section of my grocery store.). Place a candy stick into each apple. Set apples aside on waxed paper sheet from the caramel kit. Melt chocolate according to directions. Dip apples into the melted chocolate coating completely. Let excess chocolate drip off. Dip apple into topping of your choice. Let cool on the paper sheets from caramel wraps.
In a saucepan, combine water & punch concentrate, then bring to a boil. Sprinkle farina into boiling mixture & stir vigorously. Simmer over low heat until farina is cooked, about 5 minutes. Pour mixture into 1 1/2 quart bowl, then beat with an electric mixer for about 1 minute at a time, at intervals of about 5 minutes, until pudding is fluffy & cool. Chill before serving with milk or cream, if desired.
Cream sour cream, sugar, butter, vanilla and eggs. Add bananas baking soda and flour. Bake in a moderate oven *350 degrees* in a prepared 9x13 pan. Baking time varies. 45 minutes should be way more then enough. Mine takes 40 minutes and five to toss together. Icing: as cake is baking bring orange juice and butter to room temperature. add powdered sugar in a mixer. Until its at desired consistency.
To a cup of rice, add a beaten egg,scallions, thyme, salt and pepper. Heat the oil in a large, nonstick skillet over medium-high heat. Add heaping Tbsps. rice mixture(it will be loose, flatten slightly and fry until brown on both sides. Drain on paper towels.
Boil the gnocchi according to package directions. Drain. Meanwhile, combine the marinara sauce and meatballs in a microwave dish and cook on high for a few minutes until heated through. Combine sauce/meatball mix with the gnocchi. Sprinkle each serving with mozzarella, if desired. If Baking: Follow steps 1 through 3 and place in a 9x13-inch pan. Top with mozzarella and bake in a 375 degree Fahrenheit oven for about 25 minutes, until heated through.