HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 250 degreesF. Spray roasting pan with no-stick cooking spray. Place cereal in prepared pan. Combine brown sugar, butter and syrup in 3-quart saucepan. Cook over medium-heat heat until mixture comes to a boil (8 to 9 minutes). Continue cooking, stirring constantly, 1 minute. Remove from heat. Add baking soda; mix well. Pour syrup mixture over cereal; toss gently until well coated. Bake for 40 to 50 minutes, stirring every 15 minutes, or until coating is set. Spread mixture onto waxed paper. Cool 10 minutes. Break apart. Store in container with tight fitting lid.
Mix peanut butter, milk powder, honey and wheat germ (if using). Place the graham cracker crumbs in a shallow bowl. Shape teaspoonfuls of the peanut butter mixture into balls, then roll in the graham cracker crumbs. Place on cookie sheet or pizza pan, freeze for several hours, then move to resealable plastic bag. Store in freezer until ready to use, and thaw bfore eating.
Peel, wash and cube potatoes. Add chopped onions and savoury. Add just enough water to almost cover the potatoes. Salt to taste. Boil until potatoes are tender. Remove from heat. Let cool a few minutes. Add cream and buttermilk. Return to medium low heat. Slightly thicken soup with flour and water mixture.
Saute noodles in a large skillet; stir gently with a fork to coat them on all sides. Sprinkle with salt and celery seeds.
Preheat oven to 180°C Brush two 32 x 28cm biscuit trays with melted butter. Line base with paper; grease paper. Using electric beaters, beat butter and sugar in a small mixing bowl until mixture is light and creamy. Add th egg yolks one at a time, beating thoroughly after each addition. Add vanilla essence; beat until combined. Transfer mixture to a large mixing bowl. Using a metal spoon, fold in sifted custard powder and flours. Stir until ingredients are just combined and the mixture is almost smooth. Press mixture together with fingertips to form a smooth dough. Roll 1 level teaspoon of mixture at a time into bowls. Arrange on prepared trays about 5cm apart. Flatten lightly with base of glass to 2.5cm rounds. Bake 12 minutes or until biscuits are golden. TO MAKE VANILLA CREAM: Beat butter and essence in a small bowl with a wooden spoon until smooth. Add sugar and milk gradually, stir until well combined and mixture is smooth. Stand biscuits on trays for 5 mins, transfer to a wire rack to cool. Spread half the biscuits with filling and sandwich together with remaining biscuits. If you like you can dust biscuits with icing sugar as well. Keeps for up to 2 days in an airtight container.
Preheat the oven to 450°. Grease an 8-inch square baking dish. In a medium saucepan, combine the sugar, 1 tablespoon flour, the berries and 1 cup water (if you use frozen blueberries, add 1 tablespoon fresh lemon juice to the simmered filling). Bring to a boil, lower the heat and simmer for 2 minutes; remove from the heat. In a medium bowl, rub the butter into the remaining 2 cups flour. Stir in the milk until a soft dough forms. Turn out the dough on a lightly floured surface. Pat into a square, then roll into an 8-inch square; cut into 6 long strips. Pour 1 cup of the berry mixture into the pan. Arrange 3 dough strips an equal distance apart over the blackberry mix. Bake until golden-brown, about 12 minutes, then remove from the oven and pour the remaining berry mixture over the baked strips. Arrange another layer of dough strips perpendicular to the first row and bake until golden-brown, about 12 minutes more. Let cool for about 20 minutes. Serve warm with the ice cream.
If desired partially freeze meat for easier slicing. Arrange salad greens on four dinner plates. Set aside. Trim fat from meat. Cut meat across the grain into thin bite - sized strips. Lightly coat an unheated large skillet with cooking spray: heat over medium - high heat. Add meat strips. Cook and stir for 2 - 3 minutes or until meat is slightly pink in center. Remove from heat. Stir in basil. Season to taste with kosher salt and black pepper. To serve, spoon the warm meat mixture over greens. Top with carrot, tomato, and bell pepper. Drizzle with Buttermilk dressing. Serve immediately.
Beat with mixer the pudding and milk for 2 minutes. Add cool whip, then fruits. This keeps for one week in the refrigerator. Option: Add minature marshmallows, fresh grapes or bananas. Add just before serving.
Add raw nuts in a shallow aluminum disposable pan. Spray with Pam to coat. Season with salt and spices to taste. Smoke in smoker or use indirect heat method on a grill with a cover (Webber is best). Cook at 225 degrees for about an hour. I prefer mesquite, but hickory or pecan would be good choices too. Let cool then serve up.
Grease 9 x 13 glass pan. Mix bread with melted butter. Add cheese, ham or sausage, and mushrooms. Place in baking dish. Mix and beat eggs. Add milk and seasonings. Pour over mixture in pan. Cover with foil. Refrigerate overnight. Bake 1 hour @ 325° with foil removed. Remove from oven. Let stand for 10 minutes. Do not overbake.
In a large bowl, combine pudding mix, milk, and reserved pineapple juice. Mix with an electric mixer until smooth (will be thick). Add sour cream and mix again until smooth. Stir in pineapple and chill for 30 minutes.
Preheat oven to 350°. Combine ingredients except parsley in shallow non-stick 11"x14" baking pan, well covered with cooking spray. Cover loosely with a sheet of foil. Bake for 25 to 30 minutes, basting occasionally with the pan liquid (add a little water if all the liquid evaporates). Makes 8 servings.
Set oven to 400 degrees. Great a 13 x 9-inch baking pan. In a large heavy plastic bag combine the flour, salt, paprika, garlic powder and pepper. Place one or two pieces of chicken in the bag and toss to coat the chicken. Then dip the floured chicken in the 1/2-cup melted butter. Place in the baking dish skin side up. Repeat with the remaining chicken pieces. Bake uncovered for 30 minutes. Remove from oven and drain off any fat or pan drippings, then turn the chicken over. In a small bowl combine the honey, lemon juice and 1/4 cup melted butter, then pour over the chicken in the baking dish. Cover with foil and return to oven for another 25-30 minutes, or until the chicken is done, basting occasionally with the pan juices. Delicious!
Preheat oven to 350 degrees F. Whisk together the oats, pumpkin pie spice, cinnamon and salt in a large mixing bowl. In a separate bowl, whisk together the honey, brown sugar, pumpkin, applesauce and vanilla extract until smooth. Pour the wet mixture over the oats and mix with a wooden spoon. Stir in the cranberries and pecans. Pour and evenly press the mixture into a coated 8 x 8 pan. Bake for 35 to 40 minutes or until golden brown. Allow to cool, then cut into bars and serve. Store at room temperature in an airtight container.
In a large saucepan, combine 1-1/4 cups water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well. Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to mixture. Bring the spice mixture to a simmer over medium-high heat. Turn the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens and is reduced somewhat. Add the coconut milk, salt, kokum or tamarind paste, and bring to a simmer. Add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through. Add salt and pepper to taste. Serve while hot.
Dough: Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy. Add 1/4 cup sugar and continue processing until fully incorporated. Add flour and pulse just until dough comes together. Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours. Filling: In a medium bowl, mix together 1/4 cup plus 2 tablespoons granulated and brown sugar, 1/2 teaspoon cinnamon, raisins, and walnuts; set aside. On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick. Spread a thin layer of preserves over dough; sprinkle with filling mixture. Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet. Repeat process with remaining piece of dough. Place dough logs in refrigerator; let chill at least 1 hour. Preheat oven to 350°F; line baking sheets with parchment paper and set aside. Topping: Mix together 1 cup sugar 2 teaspoons cinnamon for the topping; set aside. Slice chilled dough logs crosswise, about 1/4 inch thick. Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets. Bake until lightly browned, 18 to 20 minutes. Cool on wire rack.
In a sealable bag, pour Italian dressing over chicken and refrigerate 2 to 4 hours. Bring a small saucepan water to a boil and add jalapenos. Return to a boil and shut off heat allowing jalapeno to seep for 5-10 minutes. Pour off water and drain jalapenos on a paper towel. Once cool to handle, stuff each jalapeno with cream cheese. Remove chicken from marinade; discard marinade. Roll chicken breast around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks. Prepare the grill, by lightly oiling the grill grate and heating the grill to medium high heat. Arrange wrapped chicken breasts on the prepared grill. Grill for 20 minutes turning frequently, or until bacon is browned and the chicken juices run clear. UPDATE: I tried baking the chicken at 375 degrees for 30 to 40 minutes and it came out very good as well.
Place oven rack about 6-inches from heat. Preheat broiler. Cut off 1/4-inch from the stem end of each tomato. Scoop out pulp and seeds from the tomatoes. Place cut side up in an 8 X 8-inch glass. In a nonstick skillet, melt butter over medium heat. Add onionand cook until tender. Stir occasionally. Stir in the creamed spinach, salt, cayenne, and pepper and cook until mixture simmers. Remove from the heat and add 1/2 cup of the shredded cheese mix well. Evenly spoon the mixture into the tomatoes; sprinkle 1/4 cup of the left over cheese. Broil 2 to 3 minutes or until the cheese has melted, and lightly browned.
Mix all ingredients together. Your can adjust the ingredient amounts to suit your own taste. Store in a airtight container.
Lightly grease a 8-inch cake pan with softened butter. Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately. Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts. The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with"holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, as a little goes a long way.
In a soup pot, heat 2 tablespoons olive oil and saute 2 garlic cloves and the jalapeno pepper for about 5 minutes on low heat. Add the beans, chili powder, cumin, 1/2 cup stock and cook, uncovered for approximately 25-30 minutes, increasing heat to low-medium. Add the bell pepper last 5 minutes of cooking. Season to taste with salt. In the meantime, heat the remaining tablespoon of olive oil in a saute pan and saute the 2 garlic cloves on low heat for about 2 minutes. Add the remaining 2 cups of stock, bring to a boil. Stir in the rice, reduce heat and cook 17 minutes. Once rice is cooked, stir in the spices. Season to taste with salt. Arrange the black beans on one side of a serving platter. Arrange the rice on the other half.
Cut the tops off peppers, clean out the seeds and any heavy membranes, and set into 2 (lightly oiled)deep baking dishes. Saute 2 of the onions with the (diced) tops of the peppers in olive oil. Set aside to allow to cool. Saute remaining onion (until translucent) and garlic in olive oil in saucepan (add the garlic in last 3 minutes, so it does not burn). Add the tomato sauce (reserve about 1/4 cup), diced tomato (if no fresh tomato is available, a small can of diced tomato works fine), and sugar. Let sauce simmer gently while stuffing peppers. Slightly beat egg in a medium bowl. Add ground beef, the reserved tomato sauce, rice, sauted peppers/onion mixture, and spices. Mix lightly and fill peppers. Add sauce to baking dish. Bake (covered) at 350 degrees for 45 minutes, putting cheese on top during last 15 minutes of baking time. Serve with a green vegetable or salad.
In a mixing bowl, beat eggs until they are thick and lemony colored. Gradually stir in sour cream until well blended. In another bowl, sift the flour, baking powder, and salt. Gradually add the dry ingredients to the liquid ingredients; stir well after each addition. Heat a griddle or large skillet over medium heat until a drop of water sizzles. Coat with a thin film of oil or spray with non-stick cooking spray. Pour 1/4 cup batter onto griddle; lower heat to medium-low. Cook until tops of pancake are covered with little bubbles; flip pancake and cook until bottom is golden brown. Repeat with the remainder of the batter. Serve with your favorite topping.
Cook pasta in boiling water. Drain. Meanwhile, heat olive oil in a saucepan over a moderate heat and add garlic, capsicum and chicken. Cook until chicken is cooked and golden and capsicum is soft, stirring constantly. Add the tarragon, sour cream and salt and pepper and cook for approximately 2 minutes. Serve the chicken on a bed of fettucine pasta.
Preheat oven to 400 degrees F. Mix cheese, crumbs, and seasonings in a bowl/dish. Dip chicken in butter and dredge in cheese/bread crumb mixture and place chicken in greased 15x10 baking dish. Bake 20 minutes or until chicken is cooked through.
Preheat the oven to 300°F Bake the potatoes until tender,about 1 hour. Cool and cut them into 3/4-inch squares. Mix the mayonnaise, mustard, and salt and pepper to taste in a medium bowl. Heat about 1 inch of oil in a deep skillet or small pot until a deep-fry thermometer reads 325 degrees F. Fry the potatoes until golden brown and crisp, about 3 to 5 minutes. Drain on paper towels. Combine the potatoes with the mayonnaise mixture, taste, and season. Serve warm. Serve immediately; the salad does not hold well for long periods.
Puree zucchini with 1/4 cup of water and juice of 1/4 lemon to make about 2.5 cups. Mix dry and wet separately, mix dough, at some point you have to use your hands. Add water if it is too stiff. Oil the pan, and split dough in half. Roll each half long enough to go around the bundt pan, and then oil each of these. Press the first one into the ring and fit together, then press the second oiled dough coil on top and press together. Push both down. Bake at 350°F for a long time in a bundt cake pan. 40 minutes or until top is golden and crusted.
Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on electric mixer until well blended. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form. Fold into cream cheese mixture; pour over crust. Top with reserved crumbs; chill until firm.
Preheat oven to 200 C. Grease a large shallow baking dish Melt butter in pan and cook mushrooms till lightly browned. Spread tortellini over base of dish. Top with mushrooms. Cover with pasta sauce. Drizzle cream over sauce. Sprinkle with parmesan. Bake for 15 minutes or till golden brown. Garnish with basil and serve.
Beat the cream cheese and butter until creamy. Gradually, add the flour, beating at low speed just until blended. Cover and refrigerate up to three days. TO BAKE: Preheat the oven to 400 degrees. Lightly spray a muffin tin and fill with 2/3 full. Bake 17 minutes or until golden.
Empty can of chicken into large bowl or even crockpot container, do NOT drain. Open stuffing and can of cream of chicken, mix with large spoon or use clean hands to break up meat and throughly mix ingredients. Place in crockpot. Cook on medium for approx 2 hours or until warmed thru, stir as needed. Add and stir in the chicken broth as needed if mixture becomes a little dry. If preparing to bake in oven, add extra broth prior to baking in a greased casserole at 350.
Preheat oven to 350°; prepare 12 regular muffin cups with foil or silicone liners. Heat a skillet over med-high heat, add the olive oil and onions, then add potatoes. Add salt and pepper and thyme, and cook, stirring occasionally, about 15 minutes. Stir in corned beef and divide mixture among the cups, pressing down into the bottoms. Place contents of 1 egg on top of each cup, and bake for 12 minutes, until whites are set.
Combine all ingredients, except for he steaks in a blender and process until blended. In a bowl or marinating dish combine beef with half of the marinade/sauce and let stand for at least 30 minutes or up to 4 hours. Remove steaks from marinade and discard. Grill steaks, basting with remaining sauce until done.
In a 3-quart crock pot, combine the sausages. In a small bowl, whisk together the barbecue sauce, marmalade, mustard & allspice, then pour this mixture over the sausages, stirring to coat. Cover & cook on high for 2 1/2 to 3 hours or until heated through. Stir in the pineapple before serving.
Rinse and remove stems from currents and raspberries. In a medium pot add 2 cups of water. Add the currents and raspberries. Bring to boil and take pot off the heat and set aside to draw the juice and cool slightly, about 1 hour. In the meantime wash, half and seed the cherries. Wash, hull, and half or quarter strawberries. Go back to current, raspberry and water mixture and pour and stir through a metal sieve into a 4 cup measuring cup. (Remove about 1/4 cup of juice to mix with the cornstarch later). To the juice add water to make up to 4 cups liquid. Pour into a sauce pan. Add sugar and start heating over medium heat bring to boil. Stir the corn starch into the 1/4 cup of juice until well mixed and not lumpy. Stir into juice to thicken bring to rolling boil for 1 minute. Carefully fold the cherries and strawberries into the sauce. Pour into glass bowl. So that no skin forms, sprinkle with more sugar. Let cool. Then serve with ice cream or what ever you like. Enjoy.
Lightly grease pie pan. Preheat the oven to 400 degrees F. heat the oil in a large skillet over medium-high heat. Add the pancetta and cook until just crisp, about 2 minutes. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the spinach, salt, pepper, and nutmeg, mix well, and cook, stirring, for 2 minutes. Remove from the heat. Add the egg and cheese, and mix well. Let cool. Roll out 1 pie crust and fit in bottom of pie plate. Fill with the cooled spinach mixture. Top with remaining crust. With a sharp knife, cut slits into the top crust and brush with the melted butter. Bake until the crust is golden and the filling is set, about 40 minutes. Remove from the oven and let rest for 5 minutes before serving. Serve with aged balsamic vinegar.
Preheat oven to 350 degrees F. Combine flour, baking powder, and salt in a medium bowl; set aside. Beat butter, brown sugar, and vanilla extract in a large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup morsels, and nuts. Spread into ungreased 13x9-inch baking pan. Sprinkle with remaining morsels. Bake for 30 to 40 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack.
Make the mayo mixture. In a large bowl, stir together mayonnaise, diced pimiento, Worcestershire sauce, grated onion, until blended. Toast the pecans. Preheat your oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted, stirring halfway through. Shred the cheese. Fresh cheese makes a difference. Stir and enjoy. Add pecans and shredded cheeses to mayo mixture, stirring until blended. You can store it in the refrigerator up to 1 week. Serve with celery sticks, bread or assorted crackers.
Mix apple pie filling and the cinnamon/sugar mix together in bowl. Pour into a 9 x 13 baking dish. In a separate bowl, mix together brown sugar, flour and cinnamon. Cut butter into small pieces and add to the flour/sugar mixture and cut in a with a pastry cutter or fork until it resembles crumbs. Sprinkle evenly over the top of the apple mixture. Place in a 375* oven and bake for 35-40 minutes or until bubbly in places and the crumbs begin to brown and crisp.
Open biscuits and slice each one into 8 equal pieces. Place in a large bowl; fold in pie filling. Pour into a greased 9x13 pan and bake at 350* for 20-30 mins, or until the tips are golden brown. Serve hot or warm with whipped cream or ice cream.
1. Preheat oven to 425°F Spray a baking sheet with nonstick cooking spray or line it with parchment paper. Melt butter in a small saucepan over low heat and cook until it begins to turn light brown, about 2 minutes. Skim foam and pour into a small bowl. Stir together oats, flours, sugar, baking powder, baking soda and salt in a large bowl. Stir in raisins and make a well in the center of the dry ingredients. Combine the browned butter, egg, yogurt and oil in a small bowl; add to the dry ingredients, stirring just until moistened. Turn out onto a lightly floured surface and gently knead several times to form a ball. Pat the ball into an 8-inch circle and cut into 8 or 12 wedges (depending on the size you want). Place the wedges on the prepared baking sheet and bake until lightly browned and firm to the touch, about 12 minutes. Transfer to a rack and let cool slightly. Serve warm.
Preheat oven to 350 and butter an 8 x 8 pan. Melt butter in a glass bowl in the microwave. Meanwhile, process oatmeal in a food processor or clean coffee grinder for a few moments till it is more flour-like. Add the cocoa to the melted butter and mix well. Stir in the sugar. Stir in the egg. Stir in the oat flour and vanilla. The batter will be rather stiff. Spread it evenly in the buttered pan. Bake for 25 minutes.
Heat a large wok and when hot add the oil and heat. Stiir-fry the chicken thighs for 5 minutes or until golden. Remove and drain on absorbent kitchen paper. You may need to do this in 2-3 batches. Pour off the oil and fat and, using absorbent kitchen paper, carefully wipe out the wok. Add the garlic with the root ginger, soy sauce, chinese rice wine or sherry and honey to the wok and stir well. Sprinkle in the soft brown sugar with the hot chilli sauce to taste, then place over the heat and bring to the boil. Reduce the heat to a gentle simmer, then carefully add the chicken thighs. Cover the wok and simmer gently over a very low heat for 30 minutes, or until they are tender and the sauce is reduced and thickened and gazes the chicken thighs. Stir or spoon the sauce occasionally over the chicken thighs and add a little water if the sauce is starting to become too thick. Arrange in a shllow serving dish, garnish with freshly chopped parsley and serve immediately.
In a blender add all ingredients except the ice cubes, blend on low speed for 2 minutes. Add the ice cubes and blend on medium speed for a minute or more. Makes two tall drinks. Serve with a orange slice on side of glass with straw and if you have a mini umbrella. Note: For those of you who like a night time cooler on the patio or deck, add your favorite liqueur or try Pernod ,Rum, or Vodka.