HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. Beat first 3 ingredients at high speed, using an electric mixer, until foamy. Gradually add sugar, 1 T at a time, beating until stiff peaks form and sugar dissolves (2-4 min). Fold in chocolate morsels and pecans. Drop mixture by heaping teaspoonfuls onto cookie sheets lined with aluminum foil. Place in over, and turn off heat immediately. Do not open door for at least 8 hours. Carefully remove cookies from foil. Store cookies in an airtight container up to 1 week.
Saute onions and mushrooms in skillet with a little bit of oil until cooked. Add tomato sauce, cream of mushroom soup, parsley and salt & pepper to taste. Stir to combine thoroughly and then add meatballs. Simmer until meatballs are heated through, stiring occasionally. Serve over hot noodles.
Combine all ingredients except icing sugar; mix well (batter will be thick). Pat into a greased 13x9-inch pan. Bake at 350°F for 20-25 minutes. Do not overbake. Sprinkle with icing sugar. Cool and cut into squares.
Melt butter in a small saucepan. Remove from heat and add Worcestershire sauce, lemon juice, green onions, garlic, pepper, salt, and hot sauce. Mix until well blended; let cool. Pour over shrimp in a glass baking dish; cover and marinate for one hour. Drain, reserving marinade. Grill shrimp, basting with marinade.
In a small saucepan, combine the vinegar, sugar, salt and poppy seeds and bring mixture to a boil. Boil for 1 minute or until sugar dissolves. Remove this from the heat and cool. Once the liquid mixture is cool, whisk in the oil. In a large bowl, combine the remaining ingredients and toss well. Pour the liquid mixture over the slaw mixture and mix well. Cover and chill for one hour before serving. You will need to use a slotted spoon to serve this if you don't want the liquid mixture all over your plate!
Preheat oven to 350°F, and grease and flour a 9"x11" cake pan. (grease normally, then toss about 3 tablespoons inside and shake around until all sides are floured, then discard the remaining flour.) With an electric mixer beat the cream cheese and half of the sugar together in a large bowl. Mix in the egg whites and lemon peel. Then in a separate bowl add 1 cup of the flour and baking soda and mix well. Add this to the cream cheese mixture alternately with sour cream, making sure to mix well after each addition. Pour the cream cheese mixture into the cake pan. Then toss 2 cups of the berries with left over 1/4 cup sugar and 2 teaspoons of flour on top of the batter. Now bake it for 40-45 minutes, or until a wooden skewer comes out clean. Garnish with the remaining cup of berries and dust with icing sugar before serving. You can serve it cold or slightly warm. its a very nice light spring dessert.
Heat up grill. In a small bowl, mix oil and garlic together. Brush the chicken breasts with 1 teaspoon of the oil mixture and sprinkle with seasoned salt. Place on grill over medium-high heat and cover grill. Cook for 12-18 minutes,turning once, until juices are gone from chicken. Reduce heat to medium-low. Place tortillas on ungreased cookie sheets. Brush the remaining oil mixture on tortillas. Sprinkle each tortilla with 1/4 cup of the mozzarella cheese. Cut the chicken into strips and arrange on top of the cheese. Add the tomato slices, sprinkle the remaining cheese and add the basil. With a spatula, carefully slide the pizzas onto the grill over medium-low heat. Cover the grill and let cook 3-5 minutes. (rotate the pizzas around to avoid hot spots). Once cheese is melted, remove the pizzas off the grill and serve. Enjoy!
Fold cottage cheese and cool whip together. Add dry jello and mix well. Add well-drained pineapple and refrigerate 20 to 30 minutes or overnight. Garnish with pineapple tidbits.
Step 1. Stir the carrots, 1 cup broth and the brown sugar in a 6-quart slow cooker. Step 2. Cover and cook on HIGH for 3 1/2 hours or until the carrots are tender. Stir the remaining broth and the cornstarch in a small bowl until the mixture is smooth. Stir the cornstarch mixture, marmalade, butter and sage in the cooker. Step 3. Cover and cook on HIGH for 30 minutes. Stir and season to taste. Serve immediately or keep on WARM for up to 3 hours. The sauce will continue to thicken on WARM, so add more broth, if needed, until desired consistency.
Combine everything but the tortillas and lettuce in a bowl. Spoon onto warm tortillas and and the lettuce. Roll up and fasten with toothpicks.
Place Butter, chicken, onion and frozen vegetables in a microwave safe container. Microwave on high for 6 minutes. Blend stock cubes into water. Add stock, rice and herbs to the container. Microwave for 10 minutes, stir and then microwave for a further 10 minutes checking occasionally.
Preheat oven to 375°F. In a large bowl mix quartered biscuits, garlic, l cup of sauce & 2 cups of cheese. Add toppings and save some for the top layer. Spread mixture into a 9x13 pan. Pour remaining sauce & cheese on top followed by the toppings. (use more sauce or cheese to taste). Bake for 30 minutes or until golden brown.
Beat cream cheese and marshmallow creme in a mixing bowl until smooth. Stir in sherbet. Fold in 2 cups whipped topping. Pour into crust. Freeze 3 hours. Remove pie from freezer 10 minutes before serving. Garnish with remaining whipped topping.
Puncture strawberries with fork tines and cut any large ones in half. Combine remaining ingredients together in a saucepan; bring to a boil, stirring until sugar and salt are dissolved. Remove from heat and let cool slightly; pour over prepared berries. Cover saucepan and let stand at a cool room temperature for at least six hours or overnight. Prepare canner, jars and lids. Re-heat berries, gently stirring occasionally until strawberries are heated through but still hold their shape. Gently spoon strawberries and hot pickling liquid into hot jars, leaving 1/2 inch head space. Remove air bubbles and adjust head space as necessary by adding hot pickling liquid. Wipe rim and place hot lid on jar; screw band down until fingertip-tight. Place jars in canner and return to a boil. Process for ten minutes. Turn off heat, remove canner lid and let jars stand in hot water for an additional five minutes. Transfer jars to a towel-lined surface or a cooling rack and let stand undisturbed until completely cool (about 24 hours). Check lids and refrigerate any jars that are not sealed.
Cut the chicken thighs into 1/4 inch pieces. It is okay to leave some of the fat if there is some. In a glass bowl add the egg white, cornstarch and dark soy sauce. Add the chicken. Stir well and let stand in the refrigerator for 20 minutes. Chop and seed the red chilies. Cut them into 1/2 inch pieces and set aside. Chop the green bell peppers into 1/2 inch pieces and set them aside as well. Wash and dry the parsley and tear off the leaves so you have about a handful of it and set aside. Crush the garlic and set aside. Mix all the sauce ingredients together in another bowl. Heat a wok over med-high heat until very hot. Cook the chicken pieces in two batches in the hot oil, stirring quickly for about two minutes per batch. Remove the chicken with a slotted spoon and place in a glass container. Add the chilies in the same hot oil and cook for two minutes and remove with slotted spoon and put on top of cooked chicken. Carefully pour off most of the oil except for 3 T and reheat the oil. Add the garlic and stir vigorously and then add the green bell peppers. Stir for one minute and add the chicken with chilies and parsley. Stir in the sherry and pour in the sauce mixture and stir-fry for about one minute. Add the sesame oil and stir. Serve immediately over hot rice.
Heat oven to 350°F Cook and drain noodles as directed on package. Spread 1 cup of the tomatoes in ungreased 13x9-inch (3-quart) glass baking dish. Top with 5 noodles, overlapping slightly as needed. Layer with half each of the remaining tomatoes, the shrimp, sausage, Alfredo sauce and mozzarella cheese. Repeat layers. Sprinkle Parmesan cheese over top. Cover dish with foil. Bake about 30 minutes or until center is hot and bubbly. Uncover; bake 15 to 20 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Sprinkle with parsley.
Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Generously add salt and 3 tablespoons of oil and add the spaghetti. Bring back to a boil and cook for 11 to 13 minutes until the spaghetti is just tender. Drain into a colander and rinse under cold water. Return the spaghetti to the pot and set aside. Heat 2 tablespoons of the olive oil in a medium skillet over medium heat for 1 minute. Add the garlic and onion and cook for 3 minutes, stirring occasionally. Add the tomatoes, kalamatas, 1 teaspoon of salt and a few grinds of pepper and cook for an additional 5 minutes until the tomatoes begin to break down. Remove the mixture from the heat and set aside. Whisk the eggs and cream together in a large mixing bowl. Add the remaining teaspoon of salt, a few grinds of pepper, the red pepper flakes, basil, fontina, feta, 4 ounces of the Parmesan and the tomato mixture. Mix in the spaghetti. Heat the remaining olive oil in a 10-inch skillet over high heat. Add the spaghetti mixture, reduce the heat to medium and cook for 5 minutes. Transfer the skillet to the preheated oven for 30 minutes until the center of the pie is set and the top is golden. Remove from the oven and let cool for 10 minutes. Run a spatula around the edges and underneath the pie to loosen. Place a large plate over the skillet and invert the pie onto the plate. Place another plate onto the pie and invert again. Let the pie set for an additional 10 minutes.
For the Miso Dipping Sauce, grind the sesame seeds in a coffee grinder until fine; place with all other ingredients in a small pan over moderate heat, and stirring constantly to dissolve the sugar, bring to the boil; immediately remove from heat and place the sauce in a small serving bowl. For the Peanut Dipping Sauce, microwave peanut butter for a few seconds to soften, then place with other ingredients in a bowl and mix together thoroughly; add more water if sauce is too thick, or more peanut butter if too thin. For the Sweet and Sour Dipping Sauce, place the first four ingredients in a small pan and bring to the boil, stirring; blend cornstarch and water into a slurry, then continuing to stir, add it to the other ingredients until the sauce thickens.
Place eggplant cubes in a colander in sink. Sprinkle with 1 teaspoon salt and toss to mix. Let stand 5 minutes, then rinse under cold running water. Drain well. Pat dry with paper towels. In non-stick Dutch oven or large, wide saucepan, heat oil over medium-high heat. Add eggplant to cook, stirring occasionally, until golden at edges and beginning to soften, 6-7 minutes. Add onions, bell pepper, and garlic. Cook, stirring occasionally, until lightly golden and beginning to soften, about 5 minutes. Add zucchini and cook 5 minutes, stirring occasionally. Stir in tomatoes, 1/2 cup of water, pepper, and remaining 1/4 teaspoon salt. Bring to a boil. Reduce heat to medium-low and simmer briskly until vegetables are tender and sauce has thickened slightly - about 7 minutes. Remove from heat and stir in basil. Serve hot or at room temperature.
Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced. Combine vinegar, mustard, soy, sugar, garlic, and mix well. To serve warm: Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over. To serve cold: Plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.
Combine soy sauce, rice wine, sake (or dry sherry) and sugar in medium bowl and stir until sugar is dissolved. Add scallops and let stand for 30 minutes, turning occasionally. Meanwhile, bring 2 1/2 cups water and salt to a boil in medium saucepan over high heat. Add asparagus. Reduce heat to medium-high. Cook 3 to 5 minutes or until crisp-tender. Drain asparagus and keep warm. Drain scallops, reserving marinade. Preheat broiler. Line broiler pan with foil. Brush broiler rack with vegetable oil. Place scallops on rack. Brush lightly with marinade. Broil about 4 inches from heat source 4-5 minutes or until brown. Turn scallops with tongs and brush lightly with marinade. Broil 4 to 5 minutes or just until scallops are opaque in center. Serve immediately with asparagus. Garnish as desired.
Brown ground beef in large skillet. Drain. Add green pepper, onion flakes, tomatoes, bouillon, and rice. Break up tomatoes if using whole. Cover and cook over low heat until rice is done and mixture is thick. May have to add water and more bouillon to taste.
Cream the butter and sugar together by beating them against the sides of a bowl with a wooden spoon (or with electric mixer at medium speed) until light and fluffy. Beat in the flour 1/2 cup at a time, then add the almonds, vanilla extract and salt, continuing to beat until the mixture becomes a slightly stiff dough. Shape the dough into a ball, wrap it in wax paper and refrigerate it for about an hour. Preheat the oven to 350°F. Lightly butter two 12x15-inch baking sheets. Pinch off walnut sized pieces of the chilled dough and place them on a floured board; roll each one into a strip an inch wide and 1/2 inch thick. This will make it about 2-1/2 inches long. Shape each piece into a crescent by pulling it into a semi-circle. Arrange the crescents at least 1/2 inch apart on the baking sheet. Bake in oven for 15- 20 minutes, remove and leave to cool for 5 minutes, then transfer them to a cake rack. Dust with confectioners' sugar. Many people prefer "vanilkove rohlicky" a few days old.
Heat oven to 375°F. In small bowl, combine onion crumbles, butter, Parmesan cheese, poppy seed, 1/4 teas. chili powder, garlic powder and pepper; mix well. Separate dough into 4 rectangles; firmly press perforations to seal. Cut each rectangle lengthwise into 2 strips, forming 8 strips. Spoon about 2 teas. onion mixture down center of each strip. Bring long sides of dough together over filling; firmly pinch edges to seal. Twist each filled dough strip; form into a ring. Pinch ends of strips together to seal. In small bowl, combine bread crumbs and 1/4 teas. chili powder. Brush tops and sides of rings with beaten egg and sprinkle with bread crumb mixture. Place, crumb side up, on ungreased cookie sheet. Bake for 10-15 minutes or until deep golden brown. Serve warm.
Spread chicken pieces in a 13x9 pan. Combine soup and sour cream; pour over chicken. Mix cracker crumbs with butter, celery seed, and poultry seasoning. Sprinkle over chicken. Bake, uncovered at 350* for 35 minutes.
In a large skillet cook the beef with onion, garlic, bell pepper and jalapeno pepper (if using) until the meat is browned drain fat. Add in beef bouillon powder; mix to combine then season with seasoned salt and black pepper. Stir in the cooked rice, cream of mushroom soup, green chiles and beef broth or water and hot sauce or Tabasco to taste; stir over low heat until combined and heated through. Remove from heat and stir in the grated cheddar cheese until melted and combined. Top with crushed corn chips just before serving.
In a bowl, combine cream cheese, cilantro, peppers and garlic. Spread about 2 tablespoons on each slice of beef. Roll up tightly; wrap in plastic wrap. In another bowl, combine cream cheese, carrot, zucchini and dill. Spread about 2 tablespoons on each slice of ham and turkey. Roll up tightly; wrap in plastic wrap. Refrigerate overnight. Slice into 1 1/2 inch pieces.
Tear the romaine into bite-sized pieces and place in a salad bowl. Arrange the oranges, cucumber, onion, jicama, and pepper on top. Mix together the oil, vinegar, oregano, and salt and pepper. Pour this dressing over the salad and mix lightly.
Cook the noodles in salted water according to package directions. While the water is coming up to a boil, preheat a large skillet over high heat with oil, about 2 tablespoons. Add the chicken, spreading it out in an even layer, and season with salt and pepper. Cook 3 minutes on each side. In another large preheated skillet, heat remaining 2 tablespoons of oil and add the mushrooms. Cook until tender, stirring occasionally. Once the mushrooms have browned up, season them with salt and freshly ground pepper. Melt 1 tablespoon of butter in the mushroom skillet, then add the flour. Cook for 1 minute and whisk in 1 1/2 cups chicken stock, the heavy cream and Dijon mustard. While the mushroom skillet is coming up to a bubble, add remaining 1/2 cup chicken stock to the skillet with the chicken and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits on the bottom of the skillet. Transfer chicken and the liquid to the skillet with the mushrooms. Stir to combine, and cook about 1 minute more, or until thick. Drain and then return the noodles to the pot and add the 2 tablespoons of butter a little salt, pepper, chives, and parsley and stir to melt the butter. To serve, divide the noodles between 4 serving plates, spoon the chicken and mushrooms over the noodles and garnish with chives.
heat oven to 350*F. secure wings to body of chicken. in small bowl stir together butter, rosemary, salt, pepper and garlic. rub chicken with 1/2 of butter mixture. place on rack in roasting pan. place potatoes, carrots and onions on bottom of pan around chicken. dollop remaining butter mixture evenly over vegetables. bake basting chicken and vegetables often. bake 2 to 2 1/2 hours or until fork tender. sprinkle with parsley.
Preheat the oven to 350 degrees. Combine the flour, sugar, baking powder, and baking soda in a mixing bowl and stir together. Make a well in the center of the flour mixture and pour in the remaining ingredients. Stir together until well blended, but don't over beat. The batter should be medium-thick. If it seems too stiff or dry, add a small amount of additional milk. Stir in the additional ingredient or ingredients of your choice, then divide the batter among 12 oiled or foil-lined muffin tins. Bake for 20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center of one comes out clean. Let cool until just warm to touch, then transfer muffins to a plate. I would store these in the refrigerator so they don't get moldy from the moist fruit.
Combine ingredients except for the bread. Chill in refrigerator. When ready to serve, cut the top part of the Hawaiian King bread off leaving a hallow space to put in the chicken salad. Cut up the bread into chunks. Use the bread to dip into the chicken salad.
Preheat oven to 350°. Prepare cake mix according to package directions using the water and lemon juice. Stir in lime rind. Spread in an ungreased 10' tube pan, break the air pockets by cutting through batter with a knife. Bake on lowest oven rack for 40 min, or until cake springs back when lightly touched. Let cool, Loosen from sides of pan with a knife or metal spatula and invert onto a plate. If desired, serve with whipped topping and lime slices.
Cream butter and 1/4 cups sugar. Stir in almond extract. Add 1 1/4 cups flour and mix well. Knead in remaining 3/4 cups flour. Cover and chill at least 2 hours. Roll out onto a lightly floured surface to 1/4 inch thickness. Cut with a 1 1/2-2 inch cookie cutter. Place on ungreased baking sheets. Beat egg white until foamy and brush over cookies. Sprinkle with remaining 2 tablespoons sugar and almonds. Bake at 350 F until lightly browned, about 7-8 minutes.
Chop cauliflower to rice-sized pieces and garlic in a little bit of olive oil until cooked and dry. Cool and then place in mixing bowl with remaining ingredients. Mix thoroughly and press into 12" pizza pan that has been sprayed with oil, or use parchment paper. Bake for 20 minutes @ 400 degrees, or until golden. Remove, layer sauces and toppings, then bake again until everything is hot and browned.
1. Preheat oven to 350'F. Grease a 8.5x3.5 loaf pan. 2. In a large bowl, sift in flour, cocoa powder and baking powder. Add in salt, sugar. Stir to mix well. 3. Then, add in all the wet ingredients: yogurt, eggs, coffee and oil. Use a whisk and whisk everything together until blended. 4. Pour into the prepared loaf pan and bake for 50 minutes or until toothpick inserted in middle comes out clean. Cool in pan for 5 minutes before taking it out to cool completely on wire rack.
Trim the beans, cut them in half and then boil in a small pan of water for two minutes. Drain and cool with some cold water. Place the cheese in a bowl with the olives, mint or basil, a squeeze of lemon juice, salt and pepper. Mix together. Mix the onion and balsamic vinegar together in a bowl. Halve the cherry tomatoes and pile over top of the onion mixture. Season with a bit of salt and pepper, add two tablespoons of the olive oil and garlic and mix together. Toast the bread, then rub one side with the remaining olive oil and spread thickly with the cheese mixture. Cover with each piece of bread with a ham slice, place the toast on plates and pile with the onion mixture. Garnish with the beans and serve.
Cream butter, then add sugar. Add eggs. Combine flour and baking powder. Use some of your flour to coat cherries. Alternate the dry ingredients with the milk into the butter mixture. Add the cherries. Pour into greased loaf pan. Bake at 350° for 45 minutes to an hour until brown on top.
In a Dutch oven cook onions in hot oil and butter until soft and golden brown. Add garlic and continue cooking. Add potatoes, carrots, and chicken stock. Bring to boiling; reduce heat. Cover and simmer for 1 hour. Meanwhile, separate broccoli into small flowerets (reserve) and tender stems, discarding tough stems. Coarsely chop tender stems. Core and separate cauliflower into small flowerets. Add broccoli stems and cauliflower to potato mixture. Cover; simmer 45 minutes. Add broccoli flowerets and cook, covered, for 15 minutes more. Add milk, cream, cheese, salt, and pepper to vegetable mixture. Lightly puree with a potato masher until coarsely blended to desired texture. Add water, if needed, to desired consistency. Note: I use an immersible blender.
Simmer broccoli covered in inch of water for 5 minutes, until tender. Drain broccoli and return skillet to heat. Heat skillet over high heat. Add oil, crushed pepper, and garlic. Turn broccoli in hot spicy oil and season with salt.
Combine breadcrumbs and spices in paper bag. Brush chicken with water. Place pieces of chicken in paper bag (a few at a time); shake to coat. Place on non-stick cookie sheet. Bake at 375 degrees for 40 minutes or until tender.
Boil the potatoes in salted water until tender, about 9 minutes. Drain and combine with remaining salad ingredients, vinegar, salt and pepper. Top with sliced boiled egg, minced parsley and anchovies. Serve with sour cream on the side.
Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring frequently , until the sugar dissolves. Remove from the heat and stir in the almond or vanilla extract. Brush both sides of each slice of cake with the sugar/water syrup. Cut the slices into 1-inch cubes. Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream. Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.