HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F. In a mixing bowl, stir together flour, oats, brown sugar, and baking soda. Stir in melted butter until combined. Set 2 cups of the mixture aside for topping. Press the remaining mixture into the bottom of an ungreased, foil-lined 15x10x1-inch baking pan. Bake at 350 degrees F for 12 minutes. Cut large pieces of fruit in pie filling so they are smaller. Carefully spread pie filling on top of baked crust. Sprinkle the reserved topping mixture over the pie filling, and gently pat the mixture into the filling. Bake at 350 degrees F for 20-25 minutes more (I usually only do 21 minutes) or until the top is golden. Cool in pan on a wire rack. When cool, cut into bars.
Preheat oven to 350 degrees. Grease bottom of 9" x 13" casserole dish with butter or cooking spray. Melt butter in skillet over medium heat. Saute onions in butter until very soft, stirring constantly. Add garlic during last two minutes of cooking. In large bowl combine cooked rice, onion/garlic/butter mixture, sour cream, cottage cheese, chilis, salt and pepper. Layer half the rice mixture in bottom of casserole dish and top with half of shredded cheese. Repeat with remainder of rice mixture; top with remainder of cheese. (If making ahead of time, cover with plastic wrap after everything is assembled and refrigerate up to a day. Remember to let your dish come to room temperature before you place it in the oven.). Bake for 30 - 40 minutes or until cheese is bubbly.
Combine yeast, sugar, salt and water. In the bowl of a large mixer with the hook attachment, combine flour, dry ingredients and melted butter Mix until all ingredients come together. Knead on medium speed for 4-5 minutes. Remove dough from bowl and form into ball. Lightly spray or oil bowl, return dough and cover with a tea towel for 1 hour or until doubled in size. Preheat oven to 450 degrees Farenheit. Line two large baking sheets with parchment. Separate dough into 8 equally sized pieces. In a large, wide pan, combine 10 cups of water and bring to a boil. Add 2/3 cups of baking soda. Lightly wet hands to help with formation of "logs" of dough. Roll each piece into a 24" piece. Form into a traditional pretzel shape - or any shape you wish. Place onto baking sheet and cover with a barely damp towel. Two at a time, "bathe" pretzels in the water and baking soda mixture for 30 seconds and remove back to the baking sheets. Beat an egg and brush each "boiled" pretzel with the glaze, then sprinkle with salt. Bake for 14-15 minutes, until mahogany brown. Remove and cool. Delicious hot, warm or cooled. For crunchy pretzel rods, use the same ingredients EXCEPT increase the water in the dough to 1 3/4 cups and ELIMINATE the butter. Proceed as above but cut risen dough into 36 equal pieces and roll out to 14" and boil in plain water, then bake for 15 minutes.
Day 1: In a small bowl, stir the yeast into 1/2 cup of warm water. Add sugar and stir. Leave 10 minutes to ferment. Stir together the flour, cheese, rosemary and pepper. Place in a mound on a large board or counter, and make a well in the center. Add the yeast mixture, the remaining water, and the oil into the well. Mix together until stiff, and knead by hand until smooth for about 10 minutes. Shape into a ball, place in a greased bowl, cover with clingwrap and refrigerate overnight. Day2: Preheat the oven to 350 degrees F. Grease 4 baking sheets. Take a handful of the dough, leaving the rest covered. Dust well with flour and press into a flat disk. Run the the first setting of the rollers in your pasta machine. Dust again with flour and roll through a second time. Again dust with flour and pass through the fettuccine cutter on the pasta machine. Carefully separate the grissini and place on the baking sheets so they do not touch. Brush with a little more oil and sprinkle with salt. Bake for about 30 minutes or until golden brown. Cool and store in an airtight container. Note: If the Grissini are well floured it makes separating them after they have been cut much easier!
Heat olive oil and add mushrooms, and onions. Cook until tender. Add flour and curry. Gradually add the chicken broth. Cook and stir constantly over medium heat until thickens. Add everything else, but the milk. (For a thinner soup reduce the amount of canned pumpkin). Simmer 10 minutes. Add the milk and stir until hot.
For the rub: In a small bowl, add the garlic, chile powder, salt, brown sugar and cumin. Rub the spice mixture over the entire skirt steak and let sit for 25 to 30 minutes in a dish or a re-sealable bag. For the glaze: Meanwhile, whisk the pomegranate glaze ingredients together in a small saucepan. Bring to a boil over medium heat and simmer until thickened, about 1 minute. Remove from the heat and set aside. For the steak and vegetables: Preheat a grill pan over high heat. Place the steak, onion and peppers on grill, if it all fits. If not, cook the steak first and then as the steak rests char up the vegetables. Cook the steak for 3 to 4 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain. You want the vegetables to get softened and charred, so they can stay on the grill as the steak rests, about 10 minutes total. Serve the sliced steak, onions and peppers on the side of warmed tortillas, fresh salsa, sliced avocado, cheese and the pomegranate glaze.
Combine beef, onions, ketchup, salt, egg, and bread crumbs. Form into 4 patties. Brown both sides lightly in skillet. Place in slow cooker. Cover with bbq sauce. Cover bake on high 3 hours or low 6 hours.
Coat roast in flour and garlic salt. Braise the roast on all sides on pan prior to placing in crock pot. Place all ingredients in a crock pot. Cook on High for 5-6 hours or Low for 8-10. Remove the meat from the crock pot and place on a deep plate-to collect juices. Strain the broth well so that it is clear and no spices or onions remain. Add a few cups of water to create aus jus. Place in a saucepan and keep warm. Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch. (Remember to add the juices that drain off the meat). Heat Hoaggie buns to warm and slice the meat thin. Place a good amount of sliced meat in each of the buns and offer the Aus Jus in individual ramekins.
Heat the oil in a pan over medium heat. Add the onion and cook until just softened, not coloured. Add the green pepper and saute until it turns a bright green. Add the currants, lemon, roasted red pepper, couscous and stockpowder and combine well. Remove from heat. Pour over the boiling water and stir again. Cover and allow to stand for 3-5 minutes or until water is absorbed and couscous has swelled. Add the butter and stir over a very low heat for a further 2-3 minutes. Stir through the lemon thyme and serve at once.
Preheat oven to 250°F Have ready an ungreased 10 inch tube pan (4 1/2 inches deep). Beat egg yolks with 1/2 cup sugar until very thick. Add chocolate, orange juice and rind; beat to combine. In a small bowl, combine 1 cup of the ground walnuts, cake meal and potato starch. Fold into yolk mixture. In a separate bowl with clean, dry beaters, beat whites until foamy. Gradually beat in remaining 1/2 cup sugar until stiff peaks form. Gently fold in chocolate mixture into beaten whites. Scrape into pan and bake 55 to 60 minutes, until cake tests done. Invert pan over a bottle neck and let cake cool completely (cake will be upside down). Prepare the filling: Melt preserves; stir in orange sections. Cool for 5 minutes. Prepare the chocolate glaze: Heat orange juice until warm. Remove from heat, add chocolate, stirring until melted and smooth. Cool for 5 minutes. Run a knife around edge of pan; remove cake from pan. Slice cake in half horizontally. Spread orange filling over bottom half of cake. Replace top layer of cake. Coat cake with glaze. Garnish with remaining 1 cup nuts and the orange sections.
Pour cream in to a chilled glass or metal mixing bowl and beat until soft peaks form gradually add powder sugar until all has been blended and then add vanilla slowly until it has also been blended. Mixture should have stiff peaks. The whipped cream may be put into a pastry bag and used for that added effect.
Cook the noodles: cook the ramen noodles according to package instructions. They shouldn't take more than a couple minutes to cook. Toss them with the olive oil to keep them from sticking together. Prepare the egg mixture: in a medium sized bowl, whisk together the eggs with the Parmesan cheese. Set aside until ready to use. Cook bacon: In a large skillet cook the bacon until brown and crisp. If too much fat is in the skillet, drain leaving 1 tbsp of bacon fat. Add the garlic and saute for 30 seconds until aromatic. Finish the carbonara: Add the ramen noodles to the skillet and toss together with the bacon. Remove from heat. Pour the egg/cheese mixture over the noodles and toss well. The heat of the noodles should cook the egg as needed. Garnish and serve: Garnish the carbonara with some fresh basil and some more freshly ground black pepper and serve while still warm. NOTE: Allow the carbonara to cool completely before storing it in an airtight container in the fridge. It should last up to 4 days refrigerated.
Pasta:. Cook according to directions on the box. When done, drain and place in an oven safe bow and mix in the margarine. Place in oven on low heat to keep it warm. Sauce:. Slowly warm the Half-and-Half on medium heat and add the slowly add the cheese. Once all of the cheese is added, add the nutmeg. Continue to cook until the all of the cheese is melted. Pour the sauce over the pasta and serve.
Line an 11x17-inch baking tray with parchment paper. Break up 4 ounces of chocolate into 1/2-ounce pieces. Set aside. In a food processor, finely grind the remaining chocolate with the sugar. Lay 8 sheets of phyllo out on top of each other. Place one sheet lengthwise on the work surface. Keep the remaining sheets covered with a damp towel. Brush the sheet with some melted butter. Sprinkle with 1 1/2 tablespoons of the sugar mixture. Place a second sheet over the sugared sheet. Butter the second sheet and sprinkle with the sugar mixture. Add 2 more sheets, buttering and sprinkling between each. Cut the phyllo horizontally into 4 even strips. Starting at the left side of one of the strips, place a 1/2-ounce piece of chocolate 2 inches from the end. Fold the phyllo that is to the left of the piece of chocolate over the chocolate toward the back side of the strip, making a 3-inch triangle. The left end of the phyllo should be even with the back edge. Fold the piece of chocolate to the right, over itself, retaining the triangular shape. Fold the chocolate piece toward the front edge of the strip. Continue wrapping the chocolate, alternating the direction with each fold, until you get to the end. (It is like folding a flag). Wrap the other strips in the same manner. With the remaining sheets, make 4 more chocolate-filled triangles. Preheat the oven to 350°F Place the triangles on the baking sheet. Bake until golden brown, about 10 minutes. Serve warm.
Boil the gooseberrys with the ginger, the sugar and the juice in some water until soft. Strain through a strainer, removing pips and peel. It might be decorative to save some pips to make the sorbet spotted. Season with juice and sugar, it shouldn't be to sweet sorbet but consider that the taste is mitigated when refrigigated. Refrigigate in a metal bowl, stirring ones every hour until the sorbet is even after about 10 hours. Serve in glasses decorating with "fresh" gooseberrys and cumcuats.
Heat over to 375 degrees and grease baking sheets. Cream margarine and sugar, add eggs and beat well. Stir in flour, oatmeal and spices. Add apple, fruit, nuts and milk powder and stir mixture until combined. Drop by tablespoon onto baking sheets, spreading lightly. Bake for approximately 10 - 12 minutes, depends on your oven. Enjoy!
Preheat oven to 350 degrees F. Spread almonds onto a baking sheet in a single layer. Roast about 10 to 15 minutes, until slightly browned, tossing a couple of times for even browning. Let cool to touch. In a blender, mix or pulse the almonds with the walnut oil and salt. This can take about 10 minutes or so. Once smooth, spoon in honey and blend for 30 seconds to mix thoroughly.
Grease a 10-inch quiche dish or a 2 quart baking dish; set aside. In a medium skillet cook green pepper, onion, and garlic in 1 tablespoon hot oil till tender but not brown. Stir in the kidney bean, pinto beans, vegetable juice cocktail, chipotle, spices and cilantro. Heat through. Spoon the bean mixture into prepared baking dish. In a medium bowl stir together the cornmeal,. flour, baking soda and salt. Combine eggs, buttermilk, green chilis, and 2 tablespoons oil. Add to cornmeal mixture evenly over the top of the bean mixture. Bake uncovered in a 375 degree oven for 25-30 minutes or till golden brown.
Saute chopped onion in a little olive oil, until fragrant. Add all ingredients, except pepperoni, to crockpot. Cook on low for 6 hours. Once done cooking, stir in pepperoni and serve.
Roll out the pastry and put it in a tart pan. Cook blind in a preheated 350F oven. Cut the watermelon into cubes, lifting out the seeds. Whip the egg yolks with the sugar, and pour the flour in a stream into the mix, whipping all the while. Heat the milk in a saucepan until little bubbles form. Pour this onto the egg mixture, blend well, then return it to the pan. Cook over low heat, stirring with a wooden spoon. When it is thick like a custard cream, add stiffly beaten egg whites (from the 2 eggs). Fold in carefully. Pour this cream over the tart pastry, then distribute the watermelon pieces evenly. Drizzle honey over the top, and pop it into the oven for 20 minutes. Dust with icing sugar as soon as the cooked tart has cooled.
CROUTONS *** Preheat oven to 350°F. Combine all crouton ingredients in large bowl and gently toss to coat. Bake until crispy, about 20 minutes, turning once or twice during cook time. When done, set aside to cool. Place 1 cup of the croutons in a plastic bag and crush by using a rolling pin. PORK ROAST *** Increase oven temperature to 400°F. Season roast with salt and pepper, place in a shallow pan and roast for 30 minutes. Remove from oven, spread surface with mustard and sprinkle with crouton crumbs. Return to oven and continue to roast for 10-15 minutes longer until meat thermometer registers 155°F. Remove from oven, let stand for 5 minutes, slice, serve and enjoy!
Bring a small saucepan of lightly salted water to a boil and add the beans and cook for 10-12 minutes. Drain the beans and plunge immediately into icy cold water until totally cool. Refrigerate. Put the anchovies in a bowl and then pour the milk over them and set aside for 10 minutes. Drain the anchovies and put all of the salad ingredients into a bowl and mix together. For dressing: beat the ingredients together until mixed and refrigerate until right before serving. Enjoy!
Spread shrimp evenly in large shallow baking pan. Mix herbs, spices and seasonings and sprinkle over shrimp. Add lemon juice, butter, and Worcestershire sauce. Bake uncovered in 350 degree oven for 25 minutes, stirring occasionally. Allow shrimp to cool before handling then peel and discard shells. Don't worry about losing the seasoning with shells, the remaining sauce will be spicy enough! Pour remaining sauce into a container with a lip. Spaghetti noodles can be placed in individual casseroles (4 or 6) or one large casserole dish. Arrange shrimp on the spaghetti and pour reserved sauce over mixture. Top casserole with grated Velveeta. Bake at 350 degrees until cheese is bubbly. Tres bon!
Combine first 6 ingredients in a large bowl. Cut bread in half lengthwise. Place on baking sheet. Spread both halves with cheese mixture. Bake 350 F for 15 - 20 minutes till cheese melts. Cut each half into 8 slices.
1. Preheat oven at 350 degrees. 2. Butter 9x5x3 - inch loaf pan. 3. With an electric mixer - cream butter and sugar until light and fluffy. Add the eggs beating well. 4. Sift dry ingredients together and combine with butter mixture - blend well. 5. Add the bananas, sour cream and vanilla. Stir well. 6. Stir in the nuts (if desired) and pour into prepared pan. 7. Bake 1 hour, until cake tester comes out clean. 8. Turn out onto rack to cool.
Preheat oven to 325F degrees. Cut bread into dice-size cubes. Toss into medium size bowl. Mix oil into melted butter in small, separate bowl. Drizzle oil/butter over cubes, while tossing them around in the bowl. Keep tossing, while adding garlic. When evenly coated, place in single layer on ungreased cookie sheet. Bake for 6 to 8 minutes, or until browned. Cool. Store in airtight container or zip lock bag.
Cook cabbage (whole or sliced) 'til tender, paring off the thick "spine" portion on each leaf. Combine ingredients from cooked rice to pepper; set aside. Combine the tomato soup, tomatoes, water; set aside. Spray a casserole pan. Put 1/2 of the sauerkraut in bottom of pan. Then 1/3 of the tomato mixture. Then 1/2 of the cabbage. Then all of the meat mixture, spreading it evenly; sprinkle onions on top of that. Then another 1/3 tomato mixture. Then the remaining cabbage. Then the remaining sauerkraut and then the remaining tomato sauce; if desired, drizzle ketchup on top. Bake covered at 350 for one hour; remove lid and bake for additional 35 minutes; if you use a large shallow pan, reduce baking time accordingly. Let set for a least 1/2 hour before serving; provide sour cream for individual serving garnish.
Cut lard into flour until it is the consistency of coarse oatmeal. Add 7-up and mix thoroughly. Place in fridge for approximately one hour.
Line a 9 inch square pan with aluminum foil. Beat powdered sugar, butter, 1 cup peanut butter and the vanilla in large bowl with electric mixer on medium speed. Stir in graham cracker crumbs and peanuts (mixture will be stiff). Press into pan. Melt chocolate chips and 1/4 cup peanut butter over low heat, stirring frequently, until smooth. Spread over bars. Refrigerate about 1 hour or until chocolate is firm. Remove from pan, using foil to lift; fold back. foil. Cut into 6 rows by 6 rows. Refrigerate about 2 hours or until firm. Store covered in refrigerator.
Stir together sugars and syrup in heavy saucepan. Bring to a boil stirring constantly. Remove from heat. Add peanut butter and vanilla. Stir to blend. Add cereal and combine well. Drop by teaspoons onto waxed paper. Let cool and enjoy.
To make the doughnuts, sift the flour on to a small sheet of baking paper. Bring the water and milk to the boil in a pan. Tip in the flour and beat vigorously with a wooden spoon, stirring until the dough forms a ball and no longer sticks to the sides of the pan. Remove the pan from the heat and let the dough cool a little. Gradually beat in the eggs, adding just enough to give a piping consistency. Spoon the mixture into a piping bag fitted with a large fluted nozzle. Preheat the oven to 150°C/300°F. To cook the doughnuts, heat the oil in a deep fat fryer or a wok until a piece of bread sizzles as soon as it hits the oil. Squeeze the piping bag over the pan, snipping off 10cm/4in lengths with kitchen scissors. Fry the donuts in batches of 4-6 til golden, then remove them with a slotted spoon, drain on paper towel and keep warm in the oven while making the hot chocolate. To make the Hot Chocolate: Break up the chocolate into small pieces, and put in a heat-proof bowl set over a pan of barely simmering water. Leave alone for 10 minutes, until it has completely melted. Bring the milk to the boil in a small pan. When the chocolate has melted, remove it from the heat and stir in a little milk. Now whisk in the remaining milk (a hand held blender is good for this) until frothy. Pour into mugs and serve hot. Remove the doughnuts from oven, roll in the sugar and eat immediately, dipping them into the hot chocolate. Enjoy!
Heat oven to 400°F Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. High Altitude (3500-6500 ft): Bake 30 to 35 minutes. Make the Most of This Recipe. Did You Know?. This recipe has been on the Bisquick(R) mix box for years, and it is still one of the most-requested Impossibly Easy Pie recipes. Special Touch. Top off a slice of this delicious pie just like you would a cheeseburger. Some favorites are barbecue sauce, bacon, ketchup, salsa and sliced tomato. Or go wild with pineapple slices or avocado!
Preheat oven to 350 degrees. Place all ingredients in a food processor and process until smooth. Pour into a well greased 10 1/4 '' spring form pan and bake 1 hour. Gently cut around the rim to prevent the cake from sticking to the rim, then let cool completely before removing the ring. Serve with whipped cream or whatever topping or frosting you like (we had it without topping).
Empty drink mix into large pitcher. Add cranberry juice cocktail, orange juice and lime juice; stir until drink mix is completely dissolved. Stir in club soda and fruit. Serve over ice cubes in tall glasses.
In large glass bowl, combine all ingredients except garnish, stirring to mix well. If liquid does not cover peas in bowl, add a little more dressing. Marinate, covered, in refrigerator for 24 hours. Drain excess salad dressing, and spoon salad onto a shallow bowl lined with red cabbage leaves. Garnish with green onion tops.
Directions. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese. Nutrition Information. Servings Per Recipe: 10 Amount Per Serving Calories: 719 cal Total Fat: 37.1 g Cholesterol: 90 mg Sodium: 2427 mg Carbohydrates: 64 g Fiber: 13.7 g Protein: 37.3 g.
Prepare pasta according to package directions; drain and set aside. Brown sausage in a large skillet over medium-high heat. Drain off grease and set aside. Saute peppers and onions in 2 tablespoons hot oil over medium-high heat 2 to 3 minutes or until crisp-tender. Stir in tomatoes, broth, and sausage; cook 3 minutes or until tomatoes are tender and mixture thickens slightly. Remove from heat; add cooked pasta to tomato mixture and stir. Sprinkle with cheese and parsley. Serve.
Heat a large pot over high heat. Add 2 T of the oil. When the oil is hot, add the shrimp shells and saute, stirring, until the shells have turned pink, 1-2 minutes. Add the wine, deglaze the pot and simmer, 1-2 minutes. Add the stock, season with salt and pepper, and simmer 5-6 minutes. Strain the liquid and transfer to a large bowl. Set aside stock. Discard the shells. Heat large pot over medium-high heat. Add the remaining T of oil. When the oil is hot, add green onion, onions, carrot, celery and paprika. Season with salt and pepper and saute until the vegetables are soft, about 3 minutes. Add the stock, shrimp and edamame, and simmer until the shrimp are just cooked through, about 3 minutes. Whisk in the yogurt and adjust the seasoning, if necessary. Heat skillet on the stove and cook Texas Toast according to box directions (couple minutes both sides). Ladle the soup into 4 individual serving bowls and serve with the bread.