HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 335 degrees F. In a large bowl combine oatmeal, cinnamon, nutmeg, other spices, baking powder, sugar, baking soda, salt . Mix eggs, milk, apple sauce, vanilla, and protein powder together until well mixed. Combine wet and dry ingredients together and mix well. Pour into greased casserole dish. Bake at 325 for 60 minutes. Serve hot or cooled in bars.
Sift the dry ingredients together. In large bowl, place chopped fruits and nuts. Add the sifted flour and mix to coat well. Beat the eggs and add the vanilla. Mix with the dry ingredients and fruit and nuts until well coated. Grease a 9x5x3 loaf pan and line with wax paper. Add mixture to prepared pan. Bake at 300 degrees for 1 hour and 45 minutes. Remove from pan and immediately remove wax paper and cool before slicing.
In a bowl beat together brown sugar and oil. Add eggs, banana and orange juice; beat well. In another bowl combine flour, soda, powder and salt. Stir banana mixture into dry mixture JUST until mixed. Pour into a greased and floured loaf pan. Bake 350°F degrees oven until toothpick comes out clean. Turn out and cool on a wire rack. Wrap and store OVERNIGHT before slicing and serving (it's hard).
Cook the pasta following pack instructions. Mix together the rest of the ingredients in a large bowl and season. Drain the pasta and toss everything together.
Cover and cook potatoes in boiling salted water for 15 to 20 minutes, until potatoes are fork tender. Drain potatoes. Mash potatoes in a large mixing bowl until no lumps remain. Add butter and milk, salt, and pepper mashing in to blend together. Fold in pesto very lightly just to streak the potatoes. Garnish with pine nut and basil.
In a large bowl, toss together melon cubes, lime juice, jalapeno, salt and chile powder. Top with cilantro, seeds, and cheese as desired.
Combine oats and milk. Let stand. Mix dry ingredients. Add egg and melted butter. Add oat mixture. Stir til moist. Fold in blueberries. Fill greased muffin tins 3/4 full. Bake 400F 15-22 mins.
Place peaches in bottom of 9x9 pan or casserole. Sprinkle lemon juice over peaches Sift dry ingredients. Beat egg slightly and add to dry ingredients. Toss with fork until crumbly. Sprinkle over peaches. Drizzle butter over top. Bake at 375 degrees for 35-40 minutes.
Mix all of the ingredients together -- by hand, mixer, or in a bread machine or food processor -- just until the dough comes together; it will remain slightly sticky and soft. Remove dough from bowl onto a well-floured surface, and let it rest for 30 minutes. Roll the dough into a 16 1/2 x 8 1/2-inch rectangle approximately 1/3 to 1/2-inch thick. Cut it into eight 3 3/4-inch (approximately) circles. Dust a baking sheet with cornmeal; grease the English muffin rings (or other round, metal rings approximately 3 3/4 inches in diameter), and place them on the baking sheet. Fill each ring with a piece of dough; sprinkle the tops with cornmeal. Place a baking sheet on top of the rings and dough, and let the buns rise for 40 minutes. Bake the buns in a preheated 375°F oven for 20 to 25 minutes, until they're lightly browned top and bottom. Remove them from the oven. After cooling for 10 minutes, remove rings move to wire rack.
In a small bowl, beat cream cheese and butter until smooth. Beat in honey and lemon rind. Refrigerate until ready to use. Make your favorite sweet bun recipe. Pipe mixture onto warm buns in the shape of crosses. Do not reheat once crosses are in place.
Melt butter in medium pan. Stir in cocoa until dissolved. Add sugar, milk, extract. Cook and stir until blended. *Optional* add more milk for softer spreading.
If using canned apple pie filling, place apples and water (1/3 cup) in greased 9 x 13 pan. If using fresh apples, slice and place in medium bowl. Then sprinkle approximately 3-4 tablespoons of sugar depending on the sweetness of the apples plus 1 tablespoon cinnamon, and a pinch of salt and mix. Then place in pan. Pour 1/2 cup of water into pan. For the topping: Cream butter and sugars together. Add flour and cinnamon. Mixture should be fine. Sprinkle on top of apples in pan. Bake at 325A° for 1 hour.
HEAT large nonstick skillet on medium-high heat. Add chicken; cover skillet. Cook 5 to 7 minute on each side or until chicken is done (165°F). Remove chicken from skillet; keep warm. ADD milk, VELVEETA, broccoli and 2 tablespoons Parmesan cheese to skillet. Cook, uncovered, on medium heat 4 minute or until VELVEETA is melted and broccoli is heated through, stirring occasionally. RETURN chicken to skillet. Cook and stir 1 minute or until chicken is coated and heated through. Sprinkle with remaining Parmesan cheese.
Mix hamburger, 1/4 cup flour, garlic powder, salt and pepper. Form into 4 square patties and brown. Add onions to pan and Saute. Remove patties and onions from pan. Mix 1/4 cup flour and water in pan. Add beef cubes stir and heat until thickened. Add salt, pepper and a little browning sauce if desired. Add patties and onions back to pan and simmer for 30-45 minutes. Serve with potatoes, noodles, or rice. If sauce is to thick or boils down add a little more water as it simmers.
Heat oven to 375°F. Spray 10 muffin cups with nonstick cooking spray. In medium skillet cook bacon until crispy. Drain on paper towels. Crumble bacon, set aside. Meanwhile, beat onion/chive cream cheese in small bowl until smooth. Gradually add milk and horseradish, beating at low speed until smooth. Stir in Swiss cheese and onions. Set aside. Separate dough into 10 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit round in each sprayed muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Place half the bacon in bottom of dough-lined muffin cups. Spoon cheese mixture evenly into cups. Bake for 21-25 minutes or until filling is set and edges of biscuit cups are golden brown. Sprinkle each with remaining bacon; lightly press into filling. Remove cups from pan. Serve hot or at room temperature. Enjoy!
In a shallow bowl, combine the flour, salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, brown chicken in oil over medium heat; drain. Cook pasta according to package directions. Meanwhile, pour soup over chicken. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until chicken juices run clear. Drain pasta; top with chicken and sauce. Sprinkle with basil if desired.
In a heavy medium saucepan, combine blueberries, water and sugar over medium high heat, bring to a boil and stir occasionally to dissolve sugar. Reduce heat to medium-low and simmer for 1 minute. Remove from heat and allow to stand for 30 minutes. Transfer blueberry mixture to food processor and process till smooth, 1 minute. Strain through a fine mesh sieve into a bowl. Cover and refrigerate about 3 hours to 24 hours, until well chilled. Add cream and lemon juice to blueberry puree and stir to combine. Transfer mixture to an ice cream machine and process according to manufacturer's directions. Transfer the ice cream to freezer safe container, cover and freeze until firm, about 3 hours. NOTE: Using Frozen Blueberries. Make the sugar syrup by combining the water and the sugar in a saucepan, bringing to a boil over medium high heat, cooking until clear, about 1 minute. Put the frozen berries in a heatproof bowl and pour the syrup over them. Allow to cool and then transfer to the food processor and proceed with recipe.
Preheat oven to 325°F For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside. For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed. Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze, if desired. Vanilla Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons water and 1/2 teaspoon McCormick(R) Pure Vanilla Extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set. Cinnamon Apple Streusel Cake: Prepare cake batter as directed, stirring in 1 cup chopped peeled apple.
Place mixed greens in a large salad bowl. Add warmed chili meat, sliced olives, tortilla chips, tomatoes and shredded cheddar cheese. Add a dollop of sour cream and chives on top. To serve, add ranch dressing and mix thoroughly. Divide among 4 salad plates. Place additional dollop of sour cream and chives on each plate and serve. YUMMY!
Cook the onion and celery until tender in the oil (6-8 min). Add salt, sage and poultry seasonings. Combine the breads in a large mixing bowl. Stir in the cooked onion, celery, salt, sage and poultry seasonings. Place in crock pot. In a small bowl combine the soup, broth, eggs, and vinegar. Pour over other ingredients in Crock-Pot and cook on high for 30 minutes. Turn heat down to low and cook 3-4 hours. Poach chicken breasts in chicken broth and break into pieces. About 1 hour before it's done, fold in chicken.
Preheat easy bake oven 15 minutes. Place margarine and marshmallow cream in the warming cup. Put on the warming tray and cover. Warm for nine minutes stirring occasionally. Half fill the other warming cup with puffed rice cereal. Thoroughly mix the puffed rice cereal with the warmed mixture of margarine and marshmallow cream in a bowl. Take a small amount from the bowl and form a cookie shape. Place the shapes on a plate. Refrigerate for about 1/2 hour or until firm.
Add fruit spread, wine, vinegar and rosemary to a small saucepan, whisk to combine and bring to a boil. Reduce heat and simmer until reduced by half, about 15 minutes. Add oil to a skillet and brown chops over medium high heat, 2 minutes per side. Spoon glaze on chops, reduce heat to medium low, cover and cook 6 minutes. Turn chops and cook 5 minutes more or until no longer pink in the center.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon aside. Add oil to bacon drippings in skillet over medium-high heat. Add onion, and saute 5 minutes, stirring frequently. Stir in 1 teaspoon rosemary, salt, and pepper. Continue cooking 15 to 20 minutes or until onion is a deep golden brown, stirring frequently. Preheat oven to 400°. Place pizza crust on 12-inch pizza pan. Top with onion. Add cheese and walnuts; bake 7-10 minutes or until cheese melts. Remove from oven; top with 1 teaspoon rosemary, reserved bacon and arugula.
Heat oil in large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.
Combine cornmeal, Parmesan cheese, pepper, Mrs.Dash, and basil. Trim pork chops of visible fat and dredge in mixture. Coat skillet with cooking spray and put on medium heat. Put chops in skillet and reduce heat to medium low. Saute 10 minutes each side. Add onion and garlic. Continue sauteeing another 10 minutes, stirring to prevent sticking. Sprinkle with parsley to garnish and serve over noodles.
Combine all ingredients except vinegar and pepper in a crock pot. Cover and cook on low heat setting 5/12 to 6 hours (the onion and green pepper will still be crunchy). Stir in the vinegar and season with pepper to taste.
Beat 1 cup butter, 2/3 cup powdered sugar and vanilla with a mixer until light and fluffy. Beat in 1 1/2 cups flour on low speed until just combined. Press dough firmly onto the bottom of a greased jelly-roll (15x10) pan. Bake at 375° for 20 minutes or until golden. Let cool and set aside. Combine berries, sugar, cornstarch and water in a saucepan. Heat to boiling, stirring frequently; boil for 1 minute. Remove from heat and set aside. Combine oats, remaining flour, brown sugar, and cinnamon in a medium bowl. Cut in butter until mixture resembles coarse brumbs. Set aside. Spread berry mixture over cooled crust. Sprinkle oat mixture over berries. Bake at 375° for 35-40 minutes or until berry mixture bubbles and top is golden. Cool completely in pan on wire rack. Sprinkle with remaining powdered sugar. Cut into bars.
1. Wash and dry chicken breasts. Cut each breast into 6 pieces. 2. Place butter or margarine on top of chicken. 3. Pour Tapatio Sauce over butter or margarine, and add some Garlic Pepper. 4. Add Shredded Cheddar & Monterey Jack Cheeses. 5. Turn Crockpot onto HIGH for 8 hours. Stir occasionally. 6. During the 6th or 7th hour, add vegetables, avocados, & Tomatoes. 7. Serve with flour or corn tortillas or rice.
Cook sweet potato chunks in a covered pot of boiling water until very tender, about 8 minutes. Drain and rinse until cool to the touch. Transfer sweet potato to a mixing bowl. Use the back of a fork to mash the sweet potato until mostly smooth. Add the soy sauce, sesame oil, shallot, garlic, cilantro or chives, and ginger, and stir well. To assemble the dumplings, brush the edges of a won ton skin lightly with water (use a clean finger or a small pastry brush). Place about a teaspoon of the sweet potato mixture in the center of the wrapper. Fold the wrapper in half and make 5-6 small pleats as you seal the wrapper together, pinching gently to ensure total closure. Repeat with the remaining filling and wrappers, until all the dumplings are made. To cook the dumplings, heat 2 tbsp of oil in a large non-stick frying pan (make sure it has a fitted lid and set it near the stove), over medium heat. Working in batches, arrange the dumplings close to one another (but not touching) in the pan) and let cook for 2-3 minutes, until a golden crust begins to develop on the bottom. Flip the dumplings, and cook on the other side for 1-2 minutes, until a crust develops. Carefully pour about 3 tbsp water over the dumplings, then cover the pan quickly and let steam for about 3 minutes. Remove the lid and let the dumplings aerate until the excess water is cooked away and the bottoms become crisp again. Transfer the cooked dumplings to a serving platter, repeat with the remaining uncooked dumplings, then serve immediately, with soy sauce (or your favorite asian sauce) for dipping.
HEAT oven to 200°F Coat 15 x 10 x 1-inch baking pan with no-stick cooking spray. Place popcorn in large bowl. Discard any unpopped kernels. REMOVE lid from topping. Microwave on HIGH 30 seconds to warm. DRIZZLE topping over popcorn, stirring to coat evenly. Spread evenly in prepared pan. Bake 40 minutes, stirring halfway through cooking time. Stir in cashews. Sprinkle evenly with salt. Bake an additional 15 minutes. Cool completely on sheets of wax paper. Store in airtight container. Nutritional information (amount per servings): Total Calories: 200. Sodium 160mg. Fat: 8g. Carbohydrates: 31g. Cholesterol: 0mg. Protein: 3g. Fiber: 2g.
Place thawed pork chops in a resealing plastic bag, and then add all of the ingredients. Marinate pork chops for 4-6 hours in refrigerator. Turn pork chops over every hour. Discard marinade before grilling. Grill until pork chop temperature reads 145 degrees F or until desired doneness. (I use to cook it until it reached 160 degrees F which usually produced a dry unappealing chop, however now the US FDA is recommending the 145 degree F internal temperature). Enjoy!
Cook cauliflower but leave a little crunchy. Break up into flowerettes and put in a 8x8 dish. Stir together the mayo and the mustard. Spread on top of cauliflower. Sprinkle on top of cauliflower the grated cheddar cheese. Bake at 350 oven about 5 minutes or til the cheese melts. Very good and very easy to make.
Prepare marinade and pour into large resealable bag. Clean and chop chicken into desirable tenderloin slices. Place chicken in bag and coat. Marinade for one hour. Grill.
Cook everything over medium heat to 240°F on a candy thermometer. Remove from heat and beat till it starts to thicken. This takes a while, so you have to have good arms! Drop by large spoonfuls onto wax paper. Cool and wrap individually in plastic wrap or store in an airtight container.
Saute meat over medium-high heat until browned. Drain off fat. In a food processor, place meat and pulse until you get a smaller grind. Place the meat and remaining ingredients into a bowl and mix well. Chill in the refrigerator until you are ready to make your ravioli.
Preheat oven to 400°F. Use a metal skewer or ice pick to pierce two of the soft spots at the top, where the "eyes" are. Drain the liquid and save for use in other recipes. Place the coconut on a cookie sheet and bake for 15 minutes. Remove from oven and let it cool until it can be handled (about 5 minutes). If it is not already cracked open, place the coconut on a hard surface and tap with a hammer until the shell breaks. Remove the white flesh with a spoon or table knife. Peel off the thin, brown inner skin with a vegetable peeler. Grate the coconut pieces on the fine side of a manual grater or cut into coarse pieces and grind in a food processor. In a blender (or food processor fitted with the metal blade), process the coconut and hot water for about 2 minutes. Let cool for 5 minutes. Strain the mixture through a coffee filter into a small bowl, pressing down hard on the solid grated coconut flesh to squeeze out all the liquid. For thinner milk, add a little more water. Use in any recipe calling for coconut milk. Note: Fresh coconut milk should be used immediately, it loses its flavor even if refrigerated.
Heat oil and butter in a heavy skillet and cook onions and mushrooms over medium-low heat for 7-10 minutes. Remove and set aside. Add cut steak to the same skillet and quickly fry over high heat for 3-5 minutes. Add brandy and continue cooking until alcohol burns off, add stock, mustard, bay leaf, salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits, they will add much flavour to the sauce. Bring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling. Stir in sour cream and parsley and take off the heat. Serve with mounds of mashed potatoes or rice.
I purchase the REAL thick bacon at Sam's Club. This way I use less pieces, but get more texture because of it's thickness. If you're using another (thinner) bacon, you'll have to adjust the cutting of the bacon appropriately. Work with the bacon cold, right out of the refrigerator. It will be a lot easier to cut because it will be relatively hard. If you let it warm up, it'll be too soft to be able to cut evenly. Cut the bacon into quarters, then each piece (lengthwise) in half. Let it sit out for at least 10 minutes before you begin wrapping the chestnuts to let it soften. If it's too cold, you won't be able to stretch the bacon around the water chestnuts. Wrap 1 piece of bacon around one water chestnut, and secure with a tooth pick. Be careful not to put the toothpick in too far because it will split the water chestnut. Place them in a bowl. Mix the rub by combining the blacken and the dark brown sugar, and mixing well. Dump it on the water chestnuts, and carefully mix it around to evenly coat all. It's OK to place these in a plastic bag and refrigerate overnight, but be sure to use the thicker freezer type bags otherwise the toothpicks will tear the bag up. Preheat oven to 350 degrees. Place a pieces of parchment paper in a sheet pan, and place the wrapped water chestnuts on so that they don't touch. Bake about 15 minutes. Or, until the bacon is crisp. Serve while hot.
Put the ground pork, minced onion and garlic,dry mustard, allspice, salt and pepper in a medium size pot and begin to cook on med. high heatuntil meat looses some of its pinkness -- add the can of soup and water and cook till the mixture begins to bubble. Lower heat and let simmer 1/2 hr, stirring often so it doesn't stick. When the mixture has cooked and cooled, put into food processor and pulse -- careful not to make it too fine -- you want it a wee bit chunky but spreadable. You can put it into small plastic containers.or as mom does -- freeze in ice cube trays -- then pop out just one at a time. It's a good idea to seal with bacon fat -- unhealthy but it does seem to give it good flavor and keep it moist.
Toast walnuts over high heat until fragrant. Set aside. Bring 2 cups water to boil. Add kale and 1T salt. Cook about 15 minutes, or until tender. Drain kale. Add to food processor with garlic and walnuts. While processing, slowly add olive oil until smoothly pureed. Add Parmesan. Serve with pasta, rice, bean, on toast or over potatoes.
Cream the egg yolks and the sugar together until thick and pale in colour. Beat in the flour, cornflour, and a very small amount of the milk taken from the 300 ml total, just enough to make a smooth paste. Heat the remaining milk until almost boiling (I use the mirowave) and pour it into the egg mixture, sirring constantly. Stir mixture over a low heat until it boils, then remove. Beat egg white until stiff and fold it into the custard. Return to the heat again and add vanilla essence and cook for another few minutes. Use as Choux pastry (cream puff) fillings etc.
Shred Cabbage. Chop Celery and Carrot (fine). Mix the Vinager, sugar, and mayonaise together. Combine all ingerdiants in a large bowl. Let sit for 2 hour before serving. For best results allow to sit overnight.
Peel, remove seeds and cut the pumpkin into medium sized chunks. Place in a medium to large saucepan along with chicken stock, chopped onion, sliced spring onions, and peeled and chopped tomatoes. Simmer until vegetables are tender, then puree in a blender or food processor. Return vegetable puree to saucepan. Add cream, lemon juice, curry powder and brown sugar, and season to taste with salt and freshly ground pepper. Reheat to blend, but do not boil. Serve hot or chilled with whipped cream and chives to garnish.
In a large pot, brown beef over med-high, seasoning with salt and pepper. Drain grease and add worcestershire, onion, garlic, red peppers, and jalapeno. Cook 5 min then add chili powder and cumin, and cook 2 more minute Stir in broth and scrape up drippings. Stir in tomatoes, tomato sauce, and beans. When it comes to a bubble, reduce heat to a simmer and cook 15 minutes. Stir in cilantro just before serving. Mix together muffin mix, milk, eggs, oil and scallions. Batter should be thick. Heat a nonstick skillet or griddle over moderate heat. Nest a pat of butter into a folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter onto hot pan in 3-4 inch rounds. Cook 2-3 min on each side, until golden. Transfer to a plate and repeat. To serve, top bowls of chili with corn cakes. Eat the chili and corn cake as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.
MIX meat and seasoning mix. Shape half of the mixture into 24 (1-inch) balls; place in 15x10x1-inch baking pan and bake at 350 F for 15 to 20 minutes or until cooked through. Brown the remaining seasoned ground beef and add salsa. Fill each taco shell with a thin layer of ground beef, sour cream, lettuce, and tomatoes. Position 2 meatballs inside the taco shell and add a dollop of sour cream to each. Garnish with olives to make "eyeballs." Spread the cheese out along to the top for stringy hair.
Deep fry the chicken wings just until lightly golden and slightly crisp. Drain grease off. Place the chicken wings in the crock pot then pour the BBQ sauce over the wings stirring to coat. Turn the crock pot on low and cook for 6-8 hours. When cooking is done remove the chicken wings from the crock pot and place on a cookie sheet. Preheat an oven to 350°. Coat all the chicken wings with BBQ sauce and bake for 15-20 minutes or until the sauce on the chicken wings is sticky to the touch.