HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400; set aside a lightly greased baking stone or cookie sheet. In a large bowl, combine dry ingredients; cut in butter to resemble coarse crumbs; select one or more Optional Add-In from the list above (equalling about 1 cup total); make well in the center. In a measuring cup, mix milk and eggs, pour into well in flour mixture EXCEPT -- reserve about 1 tablespoon of egg-milk; add flavoring of choice. Stir flour-milk mixture with a fork, it will be slightly dry and rather stiff (add a bit extra milk if it appears "too" dry). Dump dough onto a floured surface, incorporating any dry crumbs from the bottom of the bowl; knead several times but DO NOT OVERWORK the dough. Divide into two balls; place one on either end of the baking stone or cookie sheet; pat into an 8-inch disk, about half-inch thick. Using a pastry brush, spread the reserved egg-milk over the tops of both disks; sprinkle with Topping of Choice covering thoroughly. With a pizza cutter or big knife, cut each cake into wedges (four large or six small), LEAVE IN PLACE. Bake for 20-25 minutes (tops will be golden brown); separate wedges and check that dough is "dry" -- if not, pop back in oven & give it 2-3 more minutes; then serve immediately. SERVE WITH: Recipe #186965 or Recipe #208437. LEFTOVER SCONES: as if -- but okay IF you have leftovers, cut horizontally, spread with butter and toast lightly. GREAT COMBINATIONS: chocolate chips with cranberries & brown sugar topping. chocolate chips with orange zest & orange flavoring. cranberries with walnuts. cranberries with apricots. apricots with nuts. poppyseeds with lemon flavoring & zest. cheese with nuts or chocolate chips.
Combine corn, half-and-half, garlic, curry powder, salt, and pepper in small (1 qt.) kettle. Heat on medium heat, stirring frequently, until heated through. Add cheese and heat, stirring occasionally, until cheese is melted and sauce is thickened.
Place chocolate in heavy saucepan on very low heat. Stir constantly until just melted. Set aside to cool. Combine in large bowl, with mixer at low speed, confectioners sugar, butter, milk and vanilla. Beat at medium speed 1-2 minutes until creamy. Add cooled chocolate and beat until combined. If desired, add more milk until frosting is spreading consistency.
Combine the flour, paprika and salt in a resealable bag. Shake the meat in the flour mixture and brown in oil. (Use an oven safe dutch oven if you have one). Remove the meat and keep warm. Saute the onion in the pan drippings and stir in the water, soup and pepper. Bring to a boil. Add meat and cover tightly and bake at 325 degrees for 30 minutes, then turn oven up to 425 degrees. Dumplings: Combine the dry ingredients, then add the milk and oil, stirring just until moist. Mix the breadcrumbs and melted butter in a small bowl. Drop the dumpling batter into the crumbs and roll until coated. Once the oven is heated to 425, place the dumplings on top of the meat mixture and bake 20-25 minutes or a toothpick inserted in dumpling comes out clean. Do not lift lid while baking.
Brown chuck and onion in heavy skillet Add spinach and heat through. Make a hole in the middle of the above mixture. Break the two eggs in the hole in the spinach mixture and scramble the eggs until completely mixed in with the spinach mixture. Add mushrooms. Add soy sauce, garlic powder, salt and pepper.
In large skillet, melt butter over medium-high heat until lightly brown. Add mushrooms and saute 4-7 minutes or until lightly browned and tender. Stir in Plum sauce, soy sauce, and ground ginger. Bring to a boil, reduce heat. Simmer, stirring often 3-4 minutes. Keep warm. Heat oil in a large non-stick skillet over medium-high heat. Sprinkle tuna evenly with pepper. Cook 4 minutes each side (rare) or until desired amount of doneness. Serve with warm sauce. Serves 6.
In a medium saucepan, bring coconut milk and water to a boil. Stir in the rice and the salt, cover and reduce the heat to low. Simmer (never removing the lid) for 15 minutes, or until all of the liquid is absorbed.
Combine brown sugar, raisins,walnuts,cocoa, cinnamon and instant coffee in a bowl. Set aside. Cream butter in a large bowl and gradually beat in sugar until mixture is light and fluffy. Stir in vanilla. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder, soda and salt together twice. Stir flour mixture, 1/3 cup at a time,into butter mixture, alternating with the yogurt. Beat until just well mixed. Do not overmix. (batter will be thick) Grease and flour a 10 inch tube pan or bundt pan. Spoon in one fourth of the batter. Sprinkle with one third of the raisin-walnut mixture. Repeat layering twice, ending with batter. Bake 1 hour at 350*F. Cool on rack. Unmold coffee cake and set on serving plate. Frost sides and top with Coffee Icing. Sprinkle with raisins and walnuts and chill until ready to serve. For Icing, mix coffee with water until completely dissolved. Cool. Cream butter and cream cheese until light. Gradually beat in sugar. Beat in vanilla, orange juice,salt and coffee mixture. Whip until double in volume, about 4 minutes.
Place the diced apple in a breakfast bowl. Pour yogurt on top and sprinkle with flax seeds. Mix and enjoy!
Preheat oven to 350 degrees. Mix all ingredients in oven safe casserole dish. Top with additional cheddar cheese if desired. Cook for 25-30 minutes until warm and bubbly. Let cool 5 minutes before serving, to allow casserole to set a bit.
Cucumber Salad: Toss cucumbers, onions, rice vinegar, sugar, and salt in a medium sized bowl. Let it marinate at room temperature for 1 hour. Burger: Mix ground turkey, rice, panko, green onions, egg, sesame oil, soy sauce, Thai chile, and sugar very well. Make into 4 patties. Season with salt and pepper. Heat peanut oil in a large skillet over med-high heat. Saute burgers until cooked through, approximately 5-6 minutes per side (depending on how thick you make them). Wasabi Mayonnaise: While burgers are cooking, toast buns, and mix mayonnaise, with wasabi powder, ginger, and lemon peel in a small bowl. Drain cucumber salad well. Smear 1 tablespoon wasabi mayonnaise on toasted bun halves. Spread with a layer of drained cucumber salad, then top with burger, and cover with bun top.
Mix eggs and sugar until it looks white. Melt butter/margarine and mix it in with the egg/sugar mix. Stir in flour, baking powder, vanilla sugar and cocoa, and then stir milk in gradually while still stirring. Stir until evenly mixed. Bake in a long shallow pan at 180 C or 350 F for 25 - 35 mins in the middle of oven. Let cool. Icing: Melt butter/margarine and chocolate in saucepan. Mix in icing sugar, vanilla sugar and coffee. Stir until evenly mixed. Put icing on cake when it is cool. Optional: Decorate with coconut, grated almonds, icing sugar, or sprinkles.
Blend cheeses with the seasonings. Add mayo alternately with cream. Whip until smooth and refridgerate for 4 or more hours before serving.
Beat milk, eggs, sugar, cocoa, vanilla and salt in a medium bowl. Grease a 1-quart casserole. Cut the croissants into 1-inch pieces and layer half in the casserole along with the chocolate chips, and half the egg mixture. (I use the crock pot insert.) Repeat layers with remaining croissants and egg mixture. Add a rack to a 5-quart crock pot. Pour in 1 cup water. Place casserole on rack. Cover and cook on LOW 3 to 4 hours. Remove casserole from crock pot. Top each serving with 2 tablespoons whipped cream, if desired. Note: I did make this in my 3-1/2 quart crock pot with no problems.
In a oven-proof Dutch oven, combine the cider, fresh garlic (if using), broth, onion, celery, parsley, bay leaf, thyme, salt, paprika and pepper, add in the cubed pork; heat to boiling, reduce heat, simmer partially covered until the pork is tender (about 1 hour). Mix the evaporated milk with the egg yolk; stir into the pork mixture. On a small plate, work the butter and flour together; whisk into pork mixture in the pot. Cook, stirring constantly until thickened. Stir in lime juice. Heat the oven to 350 degrees. Transfer the pork mixture into a 1-1/2 quart baking dish. Arrange the sliced apples evenly over the top. Sprinkle with cheese. Bake for 20-35 minutes, or until the cheese is melted and lightly browned.
Preheat oven to 350 degrees. Coat a 9" spring form pan with cooking spray and set aside. In a medium bowl, stir together brownie mix, one egg and oil until combined. Stir in mini-chocolate chips. Spread into springform pan. Bake for 10 - 12 minutes or until brownie is just set. In a large bowl, beat cream cheese and sugar on medium speed until smooth. Beat in eggs on low until just combined. Carefully spoon half can of cherry pie filling into center of brownie, leaving a 2 inch brownie border along sides of pan. Dollop cream cheese mixture over surface and carefully spread to edges of the pan. Bake for 35 - 50 minutes or until the center is set but jiggles when pan is tapped. Cool on wire rack for 1 hour. Cover and chill at least 4 hours before serving. Before serving, top with remaining cherry pie filling and Cool Whip.
Preheat oven to 400. Combine flours, oats, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine yogurt, milk, oil, vanilla and egg substitute stirring with a whisk. Add yogurt mixture to flour mixture. Stir just until moist. Gently fold in blueberries. Spoon 2 rounded tablespoons of the batter into each of 30 muffin cups that have been coated with cooking spray. Combine 1/4 cup whole wheat flour, almonds, brown sugar and butter (or margarine). Sprinkle evenly over batter. bake at 400 for 15 minutes or until muffins spring back when touched dlightly in center. Cook in pans 10 minutes on a wire rack. remove from pans. Serve warm or at room temperature.
Preheat oven to 400. Grease 9 in pie pan w pam w flour. Combine all ingredients in large bowl. Beat until smooth Pour into prepared pan. Bake for 15 min at 400. Lower temperature to 325 and continue baking for approx 45 minutes or until inserted knife comes out clean.
Bring first three ingredients to boil in heavy small saucepan, stirring mixture constantly. Pour into small bowl; cool. Bring broth to boil in heavy medium saucepan. Mix in couscous and cranberries. Cover; remove from heat. Let stand five minutes. Transfer couscous to bowl; fluff with fork. Cool. Whisk shallot and vinegar into oil mixture. Pour over couscous. Mix in green onions, beans and mint. Season with salt and pepper. Serve cold or at room temperature.
Combine the crushed tomatoes and tomato paste with water, brown sugar, oregano, basil and garlic in a large sauce pan. Cover and cook slowly for an hour, stirring occasionally. Remove from heat and add 1 cup mozzarella cheese into the sauce and 1/4 cup parmesan cheese to the sauce. Meanwhile brown beef and onion in a frying pan, separating meat into chunks. Drain and add 1 cup of mozzarella, bread crumbs, parsley, salt and pepper. Cook the manicotti for about 4 minutes in hot water; drain. Place 1 cup of the sauce in the bottom of 9x13-inch pan and spread evenly. Fill manicotti with beef mixture and place on top of the sauce in the pan in 1 even layer. Add any leftover beef to the sauce mixture. Top with remaining sauce and sprinkle with 1/4 cup Parmesan cheese. Bake at 350° for 45 minutes. Let stand 5 minutes before cutting. *Update*. Leftovers may be frozen in airtight bags then reheated in boiling water or microwave after fully thawing.
Combine butter and sugar until creamy. Add milk, and stir. Add baking powder and flour and combine until just mixed. Add chocolate chips and mix all together. Roll dough into balls (golfball size or smaller) and place on an ungreased cookie sheet. Press down with fork tines. Bake in a moderate over at 350 and remove when the bottoms become golden brown.
Bake and cool the prepared pie crust. Set aside. In a small saucepan over lowest heat, slowly melt the chocolate and butter together over low heat. Remove from heat and stir in the marshmallows to melt and then the cream and vanilla. Refrigerate while making strawberry filling. For the Strawberry Filling, crush or mash the first amount of strawberries. Combine the sugar and cornstarch in a small bowl and whisk. In a medium saucepan, heat the crushed berries with sugar until they start to get a little liquidy. Cook and then add the cornstarch mixture until lightly bubbling and thickening. Remove from heat and stir in extract and vinegar. Cool 15 minutes and then fold in fresh strawberries. Refrigerate 2 hours. To assemble pie, spoon chocolate filling into pie shell. If the filling is too thick and cold, put it in a food processor and whiz with some whipping cream drizzled in, until it is soft enough to use as filling (but not gloppy). Top with the strawberry filling and then offer with dollops of sweetened whipped cream. Dust top with chocolate crumbs and diced strawberries. Serve at once or chill up to two days.
Whisk dry and wet ingredients separately. Fold wet ingredients into dry Spray nonstick pan with olive oil spray. Pour in 1/3 cup batter for each pancake. Cook pancakes about three minutes per side. Serve with butter and syrup.
Boil 4 cups water in pot and add oysters for 10-15 seconds . Remove with slotten spoon to paper towels to drain. Blend cornstarch with 4 Tbs water and add oyster and soy sauce. Heat oil in wok, add wine, oysters, green onion& ginger. Stir fry 15 seconds. Add cornstarch mixture and stir fry 1 minute. Enjoy.
Combine all ingredients except chicken and oil. Place about 1 cup flour mixture in a paper or plastic bag. Shake a few chicken pieces in the bag at a time, coating well. On medium-high, heat 1/2 inches of oil in a large skillet. Brown chicken on all sides; remove to a large shallow baking pan. Bake, uncovered, at 350° for 45-60 minutes or until done. Recipe makes enough coating for three chickens. Store unused mixture in an airtight container.
Place the garlic and olive oil in a blender or food processor and process until smooth. Transfer to a large pot over medium heat and cook until very fragrant, about 3 minutes, being careful not to let the garlic brown. Stir in the stock and season with salt and cayenne to taste. Bring to a boil, reduce the heat to medium-low, and simmer for 20 to 30 minutes. Meanwhile, cook the pasta in a pot of boiling salted water, stirring occasionally, until al dente, about 5 minutes. Drain and divide among 4 soup bowls. When ready to serve, add the sherry to the soup, ladle into the bowls, and serve at once.
Saute mushrooms in butter in a skillet over medium heat for 2 minutes. Add whipping cream and mix well. Bring to a boil, stirring constantly. Bring to a rolling boil, stirring occasionaly. Boil until mixture is reduced by 1/2. Serve with your favorite steak and enjoy!
Cut the melon in half, scoop out the seeds and cut the flesh into wedges. Slice the fruit from the skin then cut the flesh into thick cubes. Keep the pieces generously sized. Remove the rinds from the bacon. Grill the bacon - or fry it in a non-stick pan - until crisp, then drain on kitchen paper. Cut or break the bacon into pieces about 2 cm in length. Pull the leaves from the parsley and roughly chop. Dissolve the honey in the lemon juice, season with a few grinds of black pepper and beat in the olive oil with a fork or small whisk. Add the bacon and parsley to the melon. Pour over the dressing and gently toss, trying not to break up the melon. Divide between two plates and serve.
Lightly oil or spray a baking dish before placing fish in a single layer. Mix remaining ingredients; spread over fish. Bake at 400 degrees F for 15-20 minutes or until done.
Soak the beans in plenty of water over night then boil for 30 minutes in a stainless steel pot start to heat oil and fry the ground beef. When beef starts to lose its pink add the garlic and onions and fry while stirring for 3 minutes. Add the rest of the veggies and stir while frying for three minutes. Add all the herbs and ground chilies, salt, black pepper, cilantro and stir for 5 minutes constantly. Add the tomato, tomato past, and broth and let boil for 30-45 minutes on medium heat stirring regularly. Once the boiling is done ladle into bow; top with cheddar cheese.
Place eggs in bowl and beat add milk and butter & mix. Place Flour, Thyme & Cayenne in second bowel. Place Oil 3 inches deep in Frying Pan. Cut each potato into 6 (1/4-inch) Mojo rounds. Place MoJo rounds in egg mixture covering completely. Then Roll MoJo potatoes in Flour Mixture. Place MoJo potatoes on cookie tray while others are battered. Once all MoJo potatoes are battered drop in frying pan. Make sure oil covers the MoJo potatoes completely. If needed add more oil. Once golden brown, and cooked, drain oil and add all season salt. Serve.
Preheat oven to 400°F. Heat the oil in the skillet over medium heat. Add the onions and cook until tender, about 7 minutes. In a large bowl, add the milk and egg to biscuit mix, stirring just until the mix is moistened. Fold in the onions and 1/2 cup of cheese. Spoon the dough into a buttered 8-inch round cake pan. Mix the onion salt or powder - into the melted butter and drizzle the mixture over the dough. Sprinkle the bread with chives or parsley and bake for 15 minutes. Top the bread with remaining 1/2 cup of cheese and bake until the bread is cooked through and the cheese top golden, about 5 minutes longer. Cut the bread into wedges and serve warm with butter.
In a microwave-safe bowl stir together the rhubarb with the sugar. Cook on HIGH for about 10-12 minutes stirring a couple times. Chill until ready to use.
Heat oven to 450°F. Spray top of broiler pan lightly with no stick cooking spray; line bottom of pan with aluminum foil. Combine brown sugar and cinnamon in small bowl. Coat bacon slices with brown sugar mixture. Place coated bacon onto prepared pan. Bake for 12 to 15 minutes or until well-browned. Immediately remove bacon; place onto serving plate.
Brown hamburger in large skillet with onion, drain fat. Stir in water, gravy mix, poultry seasoning, salt and pepper. Bring to simmer, stirring until thickened. Stir in veggies, heat through. Sprinkle with as much cheese as you wish, cover till melted. Remove from heat and serve over mashed potatoes.
Rinse sauerkraut in a colander and drain well. Place in serving bowl. Add ham, celery, green pepper and onion. Combine sugar, and vinegar in a small bowl. Stirr untill sugar is almost dissolved. Add apples and toss well, pour over sauerkraut. Toss and season to taste with salt and pepper. Serve chilled.
Place cut up ham hock in crock pot. Rinse beans and snap into halves or thirds. Place beans over ham. Place chopped onion and minced garlic over bean/ham mixture. Sprinkle with salt and pepper. Pour chicken broth over all. Cover and cook on high 4 hours.
Preheat oven to 350 degrees F. In a small saucepan, melt coconut oil over low heat. In a large bowl, toss together, the potatoes, coconut oil, sugar, salt, pepper, and nutmeg. In a large baking dish, spread the potatoes out evenly and roast, tossing occasionally, until softened and caramelized, about an hour.
Combine the soy sauce, mirin, sake, sugar, and ginger in a large zip-top bag. Add the beef or chicken and marinate for 2 hours in the refrigerator. Remove the meat from the marinade, and pour the marinade into a medium-sized saucepan. Place over medium heat and reduce until slightly thickened, about 5 minutes. Reserve 2 tablespoons of reduced marinade and set aside. Preheat the broiler. For the beef teriyaki: Slide the beef onto wooden skewers that have been soaked in water for 1 hour and place on a broiler pan. Place the broiler pan on a rack 6 inches from the broiler and broil for 6 minutes. Turn the meat over, check for doneness, checking every minute or two. Brush with the reserved sauce just before serving. For the chicken teriyaki: Place the chicken on a broiler pan skin-side down. Place the broiler pan on a rack 6 inches from the broiler and broil for 3 minutes. Turn the meat over and baste with the reduced sauce. Broil another 5 minutes. The skin should be dark brown in spots and the chicken should be cooked through. Brush with the reserved sauce just before serving. Tip: Teriyaki is often cooked over a grill. For this technique, place the marinated meat directly on a barbecue grill rack situated 6 inches over hot coals. Turn and baste with sauce as directed in the recipe.
Preheat the oven to 350°F. Sift the flour twice with 1/2 cup of the sugar. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition. Stir in the vanilla, and add lemon zest. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated. Put the batter in an ungreased 10" tube pan and bake until the cake is a light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan. While the cake is baking, puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached. Strain through a fine strainer, pressing with a rubber spatula to release the juices. Place 1 slice of cake on each of 6 plates. Spoon the blueberry sauce on and around the cake.
Put onions, chili powder, orange juice, honey, salt and sweet potatoes in a large, microwave-safe bowl. Cover and microwave on high power, stirring once, about 20 minutes or till potatoes are done but still hold their shape. Add beans. Blend butter and flour and add to the mixture. Microwave on high power 5 minutes or till beans are heated through and stew has thickened slightly. Sprinkle with almonds, if desired.
Preheat the oven 375°F Lightly grease 12 muffin cups. Whisk together the dry ingredients in a medium sized bowl. Make a well in the center. In a separate container, beat together the remaining ingredients. Pour this mixture into the dry ingredients, and stir just enough to combine thoroughly. Fill the muffin cups just up to the edge of the pan. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Remove the muffins from the pan right away, and cool on a rack for at least 10 minutes before eating.
Mix all dressing ingredients together in shakable jar best if refrigerated overnight or until cold. Toss salad with dressing and add dry noodles to top of salad. Serve immediately.
Saute onions in butter. Add curry paste, potatoes, carrots, cauliflower, lentils, tomato puree and water. Simmer 40 minutes stirring frequently. Add zucchini and peas. Continue to simmer for 15 minutes. Stir in sour cream and serve.
Preheat oven to 325°F Grease and flour a 12 cup tube or bundt pan. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears. Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and pecans. Pour batter into a greased and floured 12-cup tube pan. Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.