HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F; line sheet pan with parchment (don't use a silpat). Combine ingredients through soda in a stand mixer and mix thoroughly on medium-low speed. Mix in briefly nuts and fruit. Mix molasses eggs and zest in a measuring cup. With mixer on low slowly add egg mixture. Mix for a minute or two, till the dough starts to come together in clumps. Divide dough in two,about 1 lb each. Form logs about 10 inches by 1 1/2 inch each. Bake on pan about 30 to 35 minutes. Tops will be cracked and will spring back when lightly pressed. Let cool on a rack about 10 minutes. Peel the logs from parchment and move to a cutting board. Slice diagonally into pieces about 3/4 inch wide. Place biscotti back on pan, cut sides down, (ok to reuse parchment) and bake for 10 to 20 minutes, depending on if you want chewy or crunchy. Let cool completely, store in airtight container.
Brown Kielbasa. Add drained sauerkraut, chicken stock and butter. Simmer for 10-15 minutes and serve.
slice ingredients. layer alternately on a round plate in decreasing circles. garnish with parsley.
Preheat oven to 350°F. Spread the nuts on a baking sheet and bakd for 5 minutes. Drizzle soy sauce on nuts and stir well. Bake for 5 more minutes. Turn off the oven, stir the nuts again, and leave them in the oven for an additional 5 minutes. The nuts will be dry and crisp. Allow nuts to cool.
Preheat oven to 400°F. Coat a shallow baking dish with cooking spray. Heat oil in a large skillet over medium heat. Add scallions, green pepper, tomato and garlic; saute 5 minutes. Add egg whites and whole eggs; cook until eggs are scrambled, about 3 minutes. Remove skillet from heat and stir in cheese, cilantro, salt and black pepper. Place a tortilla on a flat surface; spoon 1/4 of egg mixture onto center of tortilla and roll up tortilla. Fill remaining tortillas with remaining egg mixture, then place tortillas side-by-side in prepared baking dish; lightly coat with cooking spray. Bake until golden brown and tortilla ends are slightly crisp, about 10 minutes. Serve with sour cream and salsa spooned over top. Yields 1 enchilada, 2 tablespoons of sour cream and 2 tablespoons of salsa per serving.
Cook tortellini according to package directions. Drain and set aside to cool. Mix together sour cream, mayonnaise, basil and chives. Stir in lemon pepper and garlic powder and salt. Add sour cream dressing mixture to the cooked tortellini and shrimp. Gently toss. Chill at least 2 hours.
Preheat over to 375 degrees. Combine rice, parsley, scallions (or onions)and cheese. (You may saute onions first.). In blender, combine tofu, milk, pepper, spices and hot sauce until well mixed. Combine rice and tofu mixtures. Pour into crust. Bake for 30 minutes or until set. Serve hot. (I think it takes even better the next day when the flavors have blended and mellowed.).
Preheat oven to 350 degrees. Split the jalapenos end to end, making little "canoes" of them. Clean out the centers, removing all the seeds and veins. Fill each half level with cream cheese. With the sausage, take a "meatball" sized portion, flatten it in your hand, making a rectangle out of it. Take the filled jalapeno half and wrap it completely with the sausage. Wash hands thoroughly to remove pepper "stuff". Place on a broiler pan or cooling rack suspended over a baking pan that has been sprayed with cooking spray. Bake in the oven for 30 to 40 minutes, or until evenly browned. Let "eggs" cool a bit and enjoy!
Cream the butter in a bowl with a wooden spoon until it is light and fluffy. Beat in the cream a little at a time, and then beat in 1/2 cup grated Parmesan cheese, a few tbsp at a time. Cover the bowl and set it aside (refrigerate if not ready to use, but bring to room temperature before use). Prepare the chicken and keep it warm. You can use leftover chopped cooked chicken, or dice skinless, boneless chicken meat and saute in olive oil or butter a few minutes until cooked but still tender. Season as you like. Set a large pasta bowl or casserole in a 250 oven to heat while you cook the fettucine. Bring the water and salt to a rolling boil in a large stock pot. Drop in the fettuccine and stir gently with a wooden spoon or fork for a few moments to prevent strands from sticking. Boil, stirring occasionally until the pasta is tender (soft, but al dente or resistant to bite). Immediately drain the pasta into a colander. Make sure it's completely drained before transferring to the hot pasta bowl. Add the chicken and the creamed butter and cheese mixture and toss with the fettuccine and chicken until every strand is well coated. Season with salt and freshly grated pepper. Serve at once and pass grated Parmesan cheese.
Preheat the oven to 350*F. Lightly grease 24 to 30 muffin cups or line them with paper liners. 1. In a heavy saucepan heat the butter, Guinness and dark cocoa powder until the butter is melted and the mixture is smooth. Remove the pan from the heat and let the mixture cool. In a large bowl, sift together the salt, flour, sugar and baking soda. Add the Guinness cocoa mixture and beat for 1 minute on medium speed. 2. Add the eggs and sour cream and beat for 2 minutes on medium speed. 3. Evenly divide the batter among the prepared muffin cups. Bake for about 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. 4. While the cupcakes are baking, make the frosting. In a medium bowl, beat together the cream cheese, butter, confectioners' sugar, milk and vanilla. 5. Leave as is or tint it with green food coloring for a festive look. 6. Remove the cupcakes from the oven and let them cool for 5 minutes in the muffin tin. 7. Then remove the muffins onto a wire rack to cool completely. Frost the cupcakes as desired. Sprinkle with green sprinkles or sugar. My Notes: With St Patty's coming up, seemed appropriate to pick up one of these old standbys. 12 oz bottled poured into a standard pint glass at around 45*F. Dark brown, almost black, big 2-3 finger kahki head with good retention and lacing. BUT Stout is a dark beer made using roasted malt or roasted barley, hops, water and yeast. Stouts were traditionally the generic term for the strongest or stoutest .
Marinade: Grate the zest of the lime into a large bowl, then juice the lime into the same. Add all remaining ingredients (except the chicken & water) and stir well to make the marinade. Portion the chicken legs into thighs and drumsticks and add to the marinade ensuring an even coating. Cover with cling film and place in the fridge for at least 1 hour. Make 3 or 4 tin foil parcels, sealed by rolling the sides. Evenly distribute the chicken pieces - and marinade - into the parcels. (Consider adding a 1-2 tsp of water to each parcel). Seal the parcels. Place the tin foil parcels on the BBQ - this can be when the BBQ is still too hot to start grilling. Be careful when turning to avoid the seals unrolling or piercing the foil to ensure the chicken will be steaming in the marinade and its own juices. The parcels should puff-up during cooking. Cooking time is fairly flexible, but within 15 minutes of the parcels first puffing up the chicken should be cooked through (depending on the heat of your BBQ). Open one of the parcels and test the largest chicken portion with a knife, the juices should run clear. Remove the rather pale steamed chicken from the parcels and grill until browned to your liking. This should only take a couple of minutes each side and can be done on the hottest part of the BBQ (so they brown up quickly, without letting the meat get dried out). Note: once removed from the foil, consider brushing with sweet chilli dipping sauce to create a lovely and sticky coating.
While the eggs are boiling, mix drained tuna with mayonaise, mustard, lemon juice, relish, salt, pepper and paprika. Fold peeled and smashed eggs into tuna mixture. Place in refridgerator for 30 minutes for flavors to come together. When ready to serve, spread a little of the miracle whip on the bread and toast. Top toasted bread with tuna and serve with lays plain potato chips.
1. Heat oven to 350°F Line 24 regular-size (2 1/2-in.-diameter) muffin cups with paper or foil liners. 2. Beat butter, sugar, baking powder, vanilla, orange juice and zest in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Spoon evenly in muffin cups. 3. Bake 22 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean and tops are golden. Cool in pans on a wire rack 5 minutes before removing from pans to rack to cool completely. 4. Frosting: Beat ingredients labeled frosting in medium bowl on medium-high speed until soft peaks form when beaters are lifted. Tint with food color; beat just until blended. Frost and garnish cupcakes.
Preheat oven to 350*. Grease 9" round cake pan; line bottom w/ parchment paper & grease. FOR CAKE: Combine eggs and sugar in large bowl. Stir in flour, melted butter, Choco Bake, vanilla, and salt until smooth. Pour into prepared pan. Bake for 25 mins or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of pan; cool for an addition 10 minutes. Invert cake onto serving platter; remove pan and parchment; cool completely. FOR PEANUT BUTTER LAYER: Beat peanut butter, butter, & vanilla in med bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes. FOR GANACHE: Heat cream in small saucepan to boiling; remove from heat. Add semi-sweet chocolate chips; let stand 5 minutes. Stir, refrigerate for 30 mins or until mixture is spreadable. Spread on top and sides of cake. FOR DECORATION: Melt peanut butter & milk chocolate chips in resealable plastic bag on 70% power for 10-15 seconds. Knead bag to mix. If necessary, microwave for an additional 10-15 seconds until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store cake in frig; let stand 30 mins before serving.
Preheat oven to 350°F. Grease and flour 10inch fluted tube pan. In medium bowl stir apples, cinnamon and 1 tablespoon sugar. Set a side. In large mixing bowl beat sugar and eggs with el. mixer on medium speed for 2 minutes. While mixer is on, slowly add oil and mix for another minute or two. Add orange juice and vanilla extract and mix well. Add flour and baking powder, mix on low speed just until combine. Pour 1/2 batter into prepared pan add apples and pour rest of the batter over the apples. Bake for 1 hour or until wooden toothpick inserted comes out clean. In a half way baking I cover mine with aluminum foil to prevent to be dark on top. Cool cake in pan on a wire rack for 10 minutes and then remove from pan.
You'll need a 13 x 9-in. baking pan lined with nonstick foil; let foil extend over ends of pan. Remove enough zest from grapefruit to measure 1/4 cup. Juice the grapefruit (you'll need only 1 cup juice). Put zest, 1 cup of the sugar and 1/4 cup of the juice in a blender; puree. Pour into a 6-qt saucepan. Stir in remaining 2 1/2 cups sugar and 3/4 cup juice. Stir over medium heat until sugar dissolves and mixture comes to a boil. Let boil gently for 4 minutes, stirring occasionally. Stir in butter; boil 3 minutes longer, stirring occasionally. Remove from heat; stir in pectin and food color until incorporated and color is light red. Quickly pour into prepared pan and spread with offset spatula. Let stand at room temperature until jelly is firm to the touch, about 2 hours. To cut and decorate: Put 1 cup sugar on wax paper or a plate. Lift foil by ends onto cutting board. Cut with 1 1/2" cookie cutter (or into 1 1/4-in. squares). Lift shapes from foil to sugar and turn to coat on all sides. Scraps can be cut into small shapes and sugared, or discarded. Storage Tip: Store in airtight containers with wax paper between layers at cool room temperature, or in refrigerator for up to 3 weeks.
Preheat oven to 350°F Prepare a loaf pan (I like to oil it then line it with wax paper so it doesn't stick at all). Mix sugars and melted margarine in a large bowl. Pre-mix your fake eggs (or beat your regular eggs) and add them. Mash the 3 ripe bananas and mix those in too. Add soda, vanilla, cinnamon, allspice and nutmeg. Mix in the flour, oats and wheatgerm. Now add all your seeds and raisins. Place mixture into the pan and cook in the oven for an hour (should be nice and brown on top, if not give it more time). And there you have it! enjoy!
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Heat oven to 350 degrees F and butter a 1 1/2 quart casserole dish. Peel and slice the bananas lengthwise and cover the bottom of the casserole with the sliced bananas. Mix together the brown sugar,salt, cinnamon, ginger, nutmeg and cloves. Beat the spice mixture into the pureed pumpkin. Beat together the eggs, evaporated milk& the whole milk. Gradually stir the liquid into the pumpkin mixture, mix well. Pour over the bananas into the casserole. Bake for apprx 1 hour or until a knife comes out clean when inserted in the center Serve with a good dollop of whipped cream on top.
In a small bowl combine the first 7, dry ingredients. In a another bowl whisk the egg white, molasses, raisins, buttermilk, and coconut oil. Add the dry ingredients into wet mixture and stir until just moistened. Fold in chopped apple. Coat 6 cup muffin tins with cooking spray and fill 3/4 full with batter. Bake at 375 for 16-18 minutes or until a toothpick comes out clean. Cool. Serve warm.
In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return the pan to medium heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, one at a time, incorporating each egg completely before adding the next. Beat until smooth. Add the grated apple and stir to combine. If not frying immediately, cover with plastic wrap and reserve in the refrigerator. Combine the whipping cream, 2 tablespoons confectioners' sugar, and cinnamon in a medium bowl. Whip until medium soft peaks form. Transfer the whipping cream to a serving dish. Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F. Using a small ice-cream scooper or 2 small spoons, carefully drop about a rounded tablespoon of the dough into the hot olive oil. Turn the zeppole once or twice, and cook until golden and puffed up, about 4 minutes. Fry the zeppole in batches so as not to overcrowd the pan. Drain on paper towels. Transfer the zeppole to a serving dish and sprinkle with powdered sugar using a small sieve. Serve with the cinnamon whipped cream alongside for dipping.
Preheat oven to 375 degrees. Dice up the onion, red and green peppers and garlic. Put aside. In a large bowl, season ground turkey with the salt and cayenne pepper. Mix with your hands for even distribution. Add diced garlic to the meat. Add egg and mix with hands again. Add the breadcrumbs and mix with hands for the last time. Take chunks of the meat and ball them into whatever size you want. On a baking sheet lined with foil (non-stick), place the meatballs. Drizzle 1 tablespoon of oil on meatballs. Bake in oven for 30-45 minutes, until brown. Bring water to a boil. Boil Spaghetti for 12 minutes. Heat a skillet and add the remaining tablespoon of oil. Cook diced onions and peppers till tender. Add jar of pasta sauce to simmer for 5-7 minutes. Turn off fire. Strain pasta when done. And put aside too cool. When meatballs are done baking, add them to the sauce. Serve with the spaghetti.
Mix all cake ingredients together for about 4 minutes. Pour into greased and floured 9x13 cake pan. Bake for 30-35 minutes at 350 degrees. While cake is baking, mix icing together. It will be thin. When the cake comes out of the oven, gently poke holes all over with a fork. Drizzle icing over the hot cake. (Use all of it.) Enjoy!
Place mint leaves, bourbon, simple syrup and lemon juice into a blender and pulse for just a second or two. Add 3/4 cup of crushed ice and blend until slushy. Pour into a chilled, large old-fashioned glass or large goblet and garnish with mint sprig.
In a medium bowl, combine flour and salt. In another bowl, whisk together the eggs, milk, butter and brandy (vanilla or almond extract) and then add to the flour mixture. Gently combine with the whisk. Let the batter stand for at least one hour at room temperature OR cover and refrigerate it overnight, stirring again before using. Heat a crepe pan or a small (6-7 inch), non-stick skillet over medium heat. Brush pan with canola oil (my favorite) or spray with a non-stick cooking spray. Pour about 3 Tablespoons of batter (scant 1/4 cup) into the pan and quickly tilt the pan to coat the bottom. Cook the crepe until the edges start to curl up and the bottom begins to brown (about 1-1/2 minutes). Loosen edges of the crepe with a spatula and gently flip it over. Cook the top about half a minute. Slide the crepe onto a wire rack to cool. Repeat with remaining batter, stirring occasionally. Keep the cooked crepes warm by removing them from the rack and into a pie plate. Cover lightly with foil and put in your oven, set at the lowest temperature. For storage: Cool crepes, wrap in foil and refrigerate for several days before reheating in a warm oven, or wrap tightly in foil and then put in a Ziplock bag and freeze for up to one month. You do not need to put wax paper between the crepes before freezing. To reheat from frozen, allow the wrapped crepes to thaw at room temperature for an hour, and then reheat (in the foil) at 350° for 15 minutes.
Bring 1/2 cup water to a boil in a medium saucepan, over high heat. Add beans and onion, cover. Reduce heat to low. Simmer 8 minutes. Stir corn into bean mixture, cover, simmer 5 minutes or until vegetables are tender. Drain bean mixture, discard liquid. Place bean mixture in serving bowl, stir in salt, sugar and dill weed until well blended.
Preheat oven to 350 degrees Fahrenheit. Place the margarine and chocolate in a saucepan or double boiler and heat over simmering water until melted. Remove from heat. Beat in sugar; add the eggs, one at a time, beating well after each addition. Mix in vanilla, flour, salt and nuts. Pour batter in an ungreased 8" square pan and bake for 30 to 35 minutes. Cool slightly; cut into 2" squares.
Heat oil in large saucepan over medium heat. Add leeks and garlic, cook until soft, about 2 minutes. Add oregano, cook 1 minute. Add tomatoes and bring to a simmer; partially cover pan and simmer 5 minutes. Puree soup in pan using immersion blender, or (working in batches) transfer tomato mixture to a blender and puree until smooth - be careful not to splatter hot liquid. Return puree'd tomato mixture to pan. Set pan over low heat and add milk. Simmer 1 minute to heat through. Remove pan from heat and stir in basil. Season to taste with salt and pepper.
Cook fettuccine according to the directions on the box. Drain well and set aside. While fettuccine is cooking spray a nonstick wok or 12 inch skillet with cooking spray. Over medium high heat cook chicken for 3 to 4 minutes or until golden brown stirring often. Stir in the vegetables and mushrooms cooking for approximately 3 minutes or until tender crisp and chicken is no longer pink in the center. Stir the hoisin sauce into the chicken mixture and heat until boiling, stirring constantly. Boil and stir for one minute. Add well drained fettuccine and toss well until coated and heated through. Serve immediately.
Preheat the oven to 350 degrees. Roughly ten minutes before you are ready to bake the bread (while you are mixing the batter) place the one Tablespoon butter into a 7 x 11 glass baking dish and put the dish into the hot oven. In a small bowl stir together the flour, cornmeal, baking powder, and baking soda. In a large bowl, beat the eggs, quinoa, and melted butter until well-blended. Add the sugar, salt, milk and vinegar and stir again. Then add the dry ingredients and stir just until the batter comes together. The batter will be very thin. Pour the batter into the heated dish. Drizzle the heavy cream all over the batter, but do not stir. Carefully place in the oven and check after 45 minutes. The bread is done when the top becomes lightly browned and the center just set, somewhere between 45-60 minutes. If you want, you can finish with a very short time under the broiler to brown the top nicely. Serve warm, and enjoy!
Melt the butter in a pan over a medium heat and gently saute the leeks, onions, garlic and thyme for 5-10 minutes or until they have softened. In the last few minutes, add the teaspoon of brown sugar. Pour in the white wine and leave the pan over the heat for a further 5 minutes. Add the double cream, season to taste with the black pepper; and simmer gently for 5-6 minutes. Transfer the leeks and onions to an ovenproof dish and leave to cool. Preheat the oven to 180°C/355°F/gas 4. In a small bowl, combine the cheeses, nutmeg and nuts. If the leeks and onions mixture seems too thick, to be having the cheeses and nuts added to it, add a little more wine, a tiny bit at a time; then add the cheese and nuts mixture to the ovenproof dish containing the leeks and onions; and bake it in the oven for 20-30 minutes. The cheeses and nuts can serve as a topping for the leeks and onions or you can mix the cheeses into the leeks and onions mixture. Go with your preference. Serve hot, garnished with fresh chives.
Preheat oven to 350. Bring water to a boil in a saucepan. Add grits and return to boil, then reduce heat and simmer about 5 minutes. Remove from heat. Add all other ingredients, and put into a greased casserole dish. Bake uncovered for about 45 minutes, stirring once after 20 minutes.
Preheat oven to 375°F. Cream the shortening and sugar together until fluffy; beat in egg. Sift the dry ingredients together. Add the dry ingredients to the batter and mix well. Refrigerate dough 1 hour before rolling into 1 inch balls. Roll balls in sugar before baking. Bake 8-10 minutes on an ungreased baking sheet.
In large deep skillet, add chicken, rice, Taco Spices & Seasonings, water and tomato sauce. Bring to a boil; cover, reduce heat to low and cook for 20 minutes. Stir in tomato and green onion. Scoop 1/2 cup filling on each tortilla. Fold in sides and roll-up to enclose filling. Top each burrito with cheese, if desired, and heat in 350°F oven until cheese melts, about 5 minutes. Garnish each burrito with salsa and guacamole, if desired.
Pre-heat the oven to 450°F. Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet. Bake for 20-25 minutes, or until crispy and caramelized at edges. Remove from the oven, place into a large bowl and toss with the hot sauce.
For the meringue:. Mix together cornstarch and cold water. Add to 1/2 cup boiling water. Cook over low heat until it thickens. Set aside to cool. Beat egg whites, dash of salt, and sugar until stiff. Add cooled cornstarch mixture to beaten egg white mixture. To make pulp: peel persimmons and press through colander. Add sugar, mace, lemon rind and salt; cook over low heat. Add a small amount of pulp to butter and well beaten egg yolks; return to persimmon mixture and stir until slightly thickened. Pour into baked pie shell; cool. Preheat oven to 350°F. Spread meringue on pie, making sure it covers the edges well. . Bake in oven until very lightly browned, about 20 minutes. Serve pie very cold.
Boil shells according to package directions. Remove from pot with tongs to avoid tearing and allow to cool on a sheet of wax paper. Combine eggs, cheeses, and seasonings in bowl. Spoon about 3 Tbls. cheese mixture into each cooked shell. Spread 2 Tbls of the spaghetti sauce in bottom of 13"x9" baking dish. Arrange shells in dish over sauce.Pour remaining sauce over stuffed shells. Sprinkle cheese over sauce. Bake in 350F degrees oven for 30 minutes.