HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a 9x13 pan with Pam. Tear bread into bite-sized pieces and fill pan. Microwave 1 stick of butter and 1 cup of sugar for 1 minute. Add 4 cups of milk and 1 tsp of vanilla; microwave for an additional 2 minutes. Add 3 eggs (beaten) to the mixture. Pour over bread and sprinkle with a lot of cinnamon. Bake for 45 minutes at 350°F. When finished, melt 1 stick of butter, half of a bag of which chocolate chips using microwave (and using melting directions on chips' bag). Add 1 tsp vanilla, 1/2 c powdered sugar, and 6 tsp water to butter & white chocolate mix and stir well. Power over the bread and EAT! Notes -- I've made this in advance and then just rewarmed -- and it was still fabulous!
Set a rack in the center and preheat the oven to 350°F. Butter an 8-inch square baking dish. Coat the bottom and halfway up the sides with the rye flakes or oatmeal. Set aside. In a heavy 2-quart Dutch oven or saucepan, combine 2 3/4 cups of water with the buckwheat, dill, 1/2 teaspoon of the salt, and the pepper. Bring to a boil over high heat. Stir in butter. Cover, reduce the heat to low, and simmer until the buckwheat is tender, about 10 minutes. Stir in another 1/4 cup of water if the mixture gets dry before the buckwheat is tender. Transfer the cooked buckwheat to a medium bowl. Stir in the cottage cheese, followed by the eggs and the remaining 1/2 teaspoon salt. Pour the mixture into the prepared baking pan. With a rubber spatula, spread the sour cream in a layer on top. Dust with paprika. Bake until the edges are firm and the center is set, 45 to 50 minutes. Remove from the oven and let cool for 5 minutes. Run a knife along the edges and cut into 8 portions. Use a spatula to remove the pieces from the pan.
Heat nonstick griddle or frying pan over medium to medium high heat. Combine oatbran, flour, SPLENDA, baking powder, soda, and salt into large bowl. Set aside. Beat together milk,egg using a wire whisk. Pour the egg mixture over the dry ingredients. Stir together until ingredients are just blended and no large lumps appear. Using a scant 1/4 cup, pour pancake batter onto hot griddle. Cook pancakes until puffed, browned and slightly dry around edges, Flip and cook other side until golden brown. Serving size 2 pancakes= 2 1/2 starch.
Place lemon juice in large bowl. Cut bottoms off sprouts and discard. Halve sprouts lengthwise and thinly slice crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly. (Or you could process in food processor to facilitate, but this might result in uneven cooking.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and separate leaves. (Recipe can be prepared up to this point and refrigerated, covered, for up to 3 hours.). Heat oil and butter over high heat in skillet large enough to hold all sprouts. When very hot add sprouts, garlic and seeds and cook, stirring often, until sprouts are wilted and lightly cooked, about 4 minutes. Some leaves might brown slightly. (I think we browned a bit more as per picture.). Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add more salt and pepper to taste and stir in lemon zest, reserving a little for top of dish. Transfer to serving bowl; sprinkle with remaining zest and serve.
Put all ingredients in bread maker in that order (unless your bread maker has a special requirement). Put on dough cycle. After dough cycle is complete, turn out onto a lightly floured surface. Roll into a log. Cut log into 6 equal sized pieces, make each piece into a roll. Place on a parchment sheet. I like to flatten them so they are more like hamburger rolls and better for sandwiches. Brush with oil. Cover with a cloth or piece of plastic wrap and allow to rise in a warmish place for 50-60 minutes or until doubled in size. Bake in a 200 degree oven for 12 minutes.
Cut the bacon strips into 1/4 inch pieces, and place into a 12 inch skillet along with the chopped onions. Cook the bacon and onions until the bacon is cooked but not crisp--about 5 minutes. Cut the baby Brussels sprouts in half lengthwise. Push the bacon and onions over to the side of the skillet. Arrange the Brussels sprouts cut side down in the skillet, and sprinkle with the salt and pepper. Add the water and cover tightly. Cook for 8 to 10 minutes until the sprouts are fork tender. Stir the sprouts, bacon and onions together and place in a serving dish.
combine water and sugar. microwave for 30-45 seconds and stir. allow to cool, then add coloring and extract. stir well. mix into sprite and pour over ice.
Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan. Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits. In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown. Meanwhile, in a small bowl combine confectioners' sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.
Combine pineapple, oranges, coconut, and prepared apple and banana. Add containers of yogurt and cool whip and if desired, nuts. Chill for 30 minutes or as desired.
Brown the ground beef in a skillet; drain. Stir in the spagetti sauce, parmesan cheese and pasta. Spoon into 9 X 13 baking dish. Top with mozzarella cheese. Bake at 375 F for 20 minutes.
In mixing bowl, dissolve dry yeast and baking powder in the water. Mix in egg yolks, salt, sugar and oil. Add the flour and prepare a smooth dough by kneading for 5 minutes. Let dough rise in a covered bowl at room temperature for about 6 hours. Punch down. In lightly oiled large round skillet, place the dough. Cover pan and let dough rise for 1 hour. Cook it still covered, over gas or electricity on the top of the stove at low heat for 25-30 minutes. Turn the loaf over and bake on the other side 5 mins more. Serve at room temperature.
Coat a 9-inch-square baking pan or dish with oil or non-stick cooking spray; set aside. Put the sesame seeds into an ungreased 10-inch skillet (preferably one with a non-stick surface) and stir them over medium-high heat for about 5 to 10 minutes, or until they are lightly browned and aromatic. Temporarily transfer the seeds (they will be hot) to a bowl, making sure that none are left in the skillet; set aside. Put the honey, brown sugar, cinnamon, and ginger into the skillet and mix them well. Slowly bring the mixture to a boil over medium heat, stirring constantly. As soon as the entire mixture comes to a full rolling boil, cook it vigorously for exactly 2 minutes. Remove the skillet from the heat and immediately stir in the sesame seeds until well mixed. Quickly turn out the hot mixture into the prepared pan and use a metal spatula that has been dipped into cold water to press the candy into a very smooth and even layer. Cool the candy in the pan for l5 minutes, or until it is solid but still lukewarm. Run the spatula around the edge of the candy to loosen it. Then turn out the whole slab of candy onto a wooden board or other cutting surface. Use a sharp knife to cut the large square of warm candy into very small squares, diamonds, or rectangles. Cool the candies completely; then store them in an airtight container at room temperature. If a professional look is desired, roll each cooked candy in a small piece of stiff cellophane and twist the ends.
Grease bottom and sides of 9" x 13" glass casserole dish with butter. Tear bread into bite-sized pieces and place in dish, arranging so that they form a fairly solid layer but do not overlap (you may not need the whole loaf). Melt 3 tablespoons butter in a small saucepan; drizzle evenly over bread. Sprinkle grated Swiss and Monterrey Jack cheeses evenly over bread. Top cheese layer evenly with cooked bacon bits. Break eggs into large mixing bowl and beat lightly by hand; add milk, wine, chopped green onion, mustard, black pepper and cayenne, beating again until foamy. Pour egg mixture evenly over casserole; cover tightly with foil, and refrigerate overnight. The following day, remove dish from refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 325 degrees. Bake, covered with foil, for approximately 45-50 minutes, until eggs are'set' in the center. Remove from oven and spread sour cream evenly over the top of the casserole; sprinkle with grated Parmesan. Return to oven uncovered; bake an additional 10 minutes or so until lightly-browned.
Preheat oven to 350 degrees. Spray a 11 x 13 with cooking spray. I use a 11 x 9 pan. Combine all meat loaf ingredients and form into a rounded loaf shape in center of pan. Scatter the chopped onions and around the meatloaf and sprinkle the water on top of the onions. Bake for 1 hour. Combine the glaze ingredients, if using and brush over the meatloaf. Bake for 15 minutes. Let sit for 10 minutes before slicing.
Place the UNopened can of condensed milk (don't open the can!) in a saucepan and cover with water. Bring the water to the boil then reduce slightly and let the can boil covered for 2 1/2 or 3 hours (if you're patient enough to wait for 3 hours it is better). IMPORTANT- Don't ever let the saucepan boil dry. Keep checking up on it and adding water if necessary. Remove the can and wait a few minutes before opening it very carefully in the sink. The condensed milk will look like creamy brown caramel. Stir the caramel in the can with a fork to remove any lumps, then pour into your pie crust and let it cool, then refrigerate till cold. Slice bananas thinly and lay them on top of the toffee filling. Whip the cream and spread it over the bananas. I usually just cover the bananas, but if you like more cream, spread it as thickly as you want. Dust the cocoa or powdered drinking chocolate on top for effect, using a sieve. Serve in thin slices with coffee. Enjoy!
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the onion and cook until tender-crisp. Add the spinach and cook until the spinach is wilted. Stir the soup and water in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cook until the beef is cooked through, serve the beef mixture over the tomato. Season with the black pepper. SERVING SUGGESTION: Serve with hot cooked whole-grain egg noodles and a green salad with Dijon vinaigrette. For dessert serve fresh fruit salad.
Preheat oven to 450. Cut the jalapenos in half lengthwise and remove the seeds and ribs. (If you like them hot, leave some of the seeds in). In a medium bowl combine the cream cheese, cheddar cheese, salt, pepper and garlic powder. Stuff the pepper halves with the cheese mixture. Wrap each pepper with a slice of bacon and secure with a toothpick. Try to cover the whole top of the pepper so the cheese doesn't ooze out while it's cooking. Place the wrapped peppers on a cookie sheet and cook for 15 - 20 minutes or until the bacon is crispy and cheese is bubbly. Remove from the oven and let cool slightly before serving.
Beat cream cheese, butter, vanilla, and cocoa powder with an electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This generously frosts tops and sides of two 8- or 9-inch round cakes. (Have the recipe to frost a 13x9x2-inch cake.) Store left-over frosting in a sealed container in the refrigerator. Cover and store frosted cake in refrigerator.
Wrap each melon wedge with proscuitto or place wedge on plate and drape with proscuitto slice. Enjoy!
Heat olive oil in large skillet over medium-high heat. Add beef cubes and cook, stirring frequently, until browned on all sides. Transfer to Crock-Pot cooker with 1 tablespoon olive oil drizzled on top. Stir in tomatoes, green beans, onions, cinnamon, allspice, sugar, and any other seasonings you desire. Cover. Cook on LOW 8 HOURS or HIGH 4 HOURS. Uncover, let stand for 15 minutes for flavors to absorb. Serve with either basmati rice, or couscous.
Remove membrane from back of ribs. Combine all ingredients for the rub except cooking spray. Sprinkle the seasoning mixture evenly over ribs on all sides. Line inside of large baking pan with foil. Spray foil with nonstick cooking spray. Bake ribs uncovered for 2 hours at 250 degrees. Remove from oven and cover ribs with foil. Seal tightly around edges so steam does not escape. Return to oven and bake another hour or until ribs are tender. While baking combine all glaze ingredients. When ribs are tender remove from oven and pour off all juices that may have accumulated. Cut ribs into individual pieces. Turn broiler to high. Brush glaze evenly on ribs on one side and place them back in the pan and put under broiler. Watch ribs closely and as they get brown and sticky remove from oven, turn ribs and brush with glaze. Repeat this process of brushing, turning and brushing until all the glaze has been used.
Gently toss all ingredients together (except pistachios). Sprinkle with pistachios just before serving.
Preheat oven to 375°F. Mix garlic, sage, salt, pepper and tbsp of oil in mixing bowl; evenly coat pork loin. Coat large baking pan with 2 tbsp of oil. Place pork loin in baking pan; cover pan with aluminum foil. Place in oven and roast for 45 minutes or until middle of pork loin reaches 140°F. Remove foil; roast additional 15 minutes or until well browned. Remove pork loin from pan and place on cutting bord. Let stand 10 minutes. Place empty baking pan on stovetop over medium heat. Add wine. Using spatula, scrape bottom of pan to release drippings. Add grapes; cook until soft and wine is reduced by half. Slice pork loin into 1/2 in slices. Place on serving platter. Pour grapes and sauce over pork. Serve immediately.
Mix together 2 cup brown sugar, 1/2 cup shortening, 2 cups water and 1 lb. sticky raisins. Boil for 5 minutes. Remove from heat and let cool. Sift together flour, baking soda, salt, nutmeg, cinnamon and cloves. Add to raisin mixture. Bake for 1 hour in 325F oven. You can also add cherries (red and green), mixed peel, nutmeats, and currants as well to this recipe.
1. Cook the pasta in boiling and lightly salted water. 2. Heat a small frying pan over a low heat. Cook the sunflower seeds until golden, shaking occasionally. 3. Place tuna, anchovies, parsley and olive oil in a food procesor and process until smooth. 4. Add Creme Fraiche and blend again. 5. Drain the pasta and transfer back to the saucepan. 6. Add the fish mixture to the pasta and toss to combine. Season with salt and pepper. 7. Sprinkle generously with the roasted sunflower seeds and enjoy!
Mix all ingredients together. Add ribs and marinate 24 hours. Bake at 350 degrees for 45 minutes (check for doneness). Serve with white rice.
Cook the sausages in a large heated pan, in batches until browned all over. Drain on paper towel and then slice thickly. Discard the fat in the pan then cook the onion and garlic stirring, until the onion is soft. Return the sausages to the pan with undrained crushed tomatoes, the water, wine, paste, basil and parsley and bring to the boil; simmer, uncovered, about 10-15 minutes until the mixture thickens. Place the sausage mixture in a shallow 3-litre ovenproof dish. You can refrigerate or freeze at this stage. Cover sausage mixture with Rosti topping, sprinkle with paprika and bake in a moderately hot oven for about 30 minutes or until browned. Rosti Topping: Boil, steam or microwave potatoes until just tender, drain, cool then coarsely grate the potato into a large bowl, combine with the cheese. Garlicky Cabbage: Melt the butter in a large pan and cook the cabbage, garlic and wine, stirring until the cabbage is just tender. Just before serving stir in the chives. Serve the Garlicky Cabbage with the sausage and rosti.
In a gallon jar dump in the yellow chili peppers, juice and all. Then dump in the undrained beets over the peppers. Place the sliced onion rings on top of the beets. Then place the shelled, whole eggs in on top of the onion rings. Pour vinegar over everything to cover, making sure that all the ingredients are immersed in the vinegar, beet juice & chili juice. Put the lid on the jar or cover it with plastic wrap and refrigerate for 5 to 7 days. As I said, these are just gorgeous sliced and the beets and onions are yummy too. I don't eat the peppers because they're just too hot for me, but the brave may want to munch on them as well. Enjoy!
Place the food coloring and the water in a medium bowl and mix well,then slowly add the corn syrup,stirring continually until the mixture becomes thick, but not too solid. The fake blood can be smeared on any part of your body, but the solution may stain some garments, so wear old clothes.
In a medium saucepan, combine the half and half, butter, sugar, yolks and cornstarch. Bring to a boil over medium heat. Remove from the heat and stir in the coconut and walnuts. Cool to room temperature before frosting cake.
Boil noodles (according to instructions on bag). Watch the time, don't let them get too soggy. Pre-Heat Oven to 350 degrees. When they are done, drain in a colander and then put in a large bowl. Put the stick of margarine directly on the hot noodles and mix until the margarine is melted. Add the eggs, sugar, applesauce and vanilla and mix all together. Put the noodle mixture in a 9x13 aluminum baking pan. Sprinkle with cinnamon. Cover the noodle kugel with aluminum foil and cook for 30 minutes, then uncover the foil and cook for another 30-35 minutes.
Preheat oven to 400. Cook pasta in boiling water for 5 minutes, omitting salt and fat; drain. Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned, stirring to crumble. Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper, and garlic. Cook 10 minutes or until vegetables are tender and zucchini begins to brown, stirring occasionally. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 minute. Combine zucchini mixture, pasta, sausage, and feta cheese in a large bowl; toss well. Spoon pasta mixture into an 11x7" baking dish coated with cooking spray. Sprinkle evenly with mozzarella. Bake at 400 for 20 minutes, or until bubbly and lightly browned.
Quick-soak beans by boiling for 2 minutes, then letting sit, covered, for 1 hour. Drain, then add to slow cooker. Cook bacon in a large skillet over medium heat until crisp. Remove from pan and crumble, leaving drippings in the pan. Season the pork with 1/8 teaspoon salt and 1/4 teaspoon pepper. Brown in the bacon drippings over medium high heat, then remove and add to the slow cooker. Season the ribs with 1/8 teaspoon salt and 1/4 teaspoon pepper. Brown in the bacon drippings over medium high heat, then remove and add to the slow cooker. To the slow cooker, add the onion, broth, garlic, ham hock, and 1/2 teaspoon salt. Stir to combine ingredients, cover, and cook on low for 8 hours, or until meat and beans are tender. Remove the ribs from the slow cooker and let sit for 15 minutes. Remove the meat from the bones, and shred. Discard bones.Discard the ham hock. Return the shredded beef to the slow cooker, along with the vinegar and crumbled bacon. Stir to combine, then serve with orange wedges to garnish.
Combine first 6 ingredients; set aside. Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 seconds, stirring constantly. Add spice mixture; cook 30 seconds, stirring constantly. Add potato, squash, and bell pepper, stirring to coat with spice mixture; cook 1 minute, stirring constantly. Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Sprinkle with cilantro.
Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to 4, 4-ounce bottles. Seal the lids. Refrigerate up to 1 month.
Combine Potatoes, Celery, Carrots, Onion, Parsley, Broccoli and Pepper into Pot. Add 1 cup of water and 2 bouillon cubes. Bring to a boil; reduce heat cover and simmer until potatoes /carrots are tender. Whisk flour and milk together, pour into soup. Stir constantly until soup thickens. Add cheese and Ham. Stir until cheese melts and Ham is warm. See "recipe description" at top for notes on bigger portions.
Slice the cheese into 1/2" thick triangles or 3-4" squares (depending on the style you buy). Place brandy into a zip-lock baggie and add cheese portions, seal and let marinate for 2 hours). Heat oil in a cast iron skillet over a med/high heat. Remove cheese portions from marinade, reserving marinade for later use. Dredge cheese thru the flour, shaking off excess. Fry the cheese slices approx 2 minutes, flip with spatula and fry an additional 1-2 minutes. Remove from heat when nicely seared on each side and gooey. Now here is where you need to heed a caution -- Carefully carry the cast iron skillet to the dinner table. Pour 1 ounce of the brandy marinade over the top of the fried cheese, and immediately set ablaze with a lighter. (Be sure to yell "Opa". Immediately squeeze a lemon slice over the top to dowse the flames. Serve with warmed pita slices and additional lemon wedges. Enjoy!
Preheat oven to 350 degrees. Grease and flour as 12-cup bundt pan. Combine cake mix, pumpkin, eggs and orange juice in a large mixer bowl. Beat on low speed until moistened and then beat on medium speed for 2 minutes. Add poppy seeds and mix until blended. Pour into prepared bundt pan. Bake for 35-40 minutes or until pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes and then remove to wire rack to cool completely. *****FOR GLAZE****. Sift the powdered sugar until fine. Mix the powdered sugar with 2-3 tbls of orange juice in a small bowl and stir until smooth. Drizzle glaze over cooled cake and allow to set up before serving.
Prepare jars, lids and bands. Combine rum, shallots and orange rind in a medium saucepan. Bring to a boil over high heat, reduce heat and simmer for a few minutes until rum has reduced and mixture is a syrupy glaze. Add cranberries and sugar. Stirring constantly, cook until cranberries pop and sugar dissolves. Remove from heat and stir in pepper. Ladle hot relish into prepared jars leaving a 1/2" headspace. Check for air bubbles and adjust headspace if needed by adding more relish. Process half pints for 10 minutes and pints for 15 minutes in a boiling water bath. Adjust time according to your altitude.
Mix all ingredients together, real good. Chill for at least an hour. (At my house it never gets chilled for an hour, they get into it right away).
Mix together the garlic, ginger, scallions and red chilis. Heat 2 tbsp oil in a stir-fry pan, then stir-fry the garlic mix. Add the rice to the garlic mix and toss until hot. Stir in the egg, crab and peas and cook for a couple of minutes until heated through. Stir through the basil and some soy sauce to taste. Serve sprinkled with extra scallion, chili and lime.
Boil pasta with olive oil and salt as directed by package. While pasta is cooking, cook chicken and chop into bite-sized pieces. Chop each tomato into thirds. Toss chicken and tomato with chopped garlic. When pasta is done toss in chicken and tomato mixture. Drizzle with pesto sauce and toss lightly. Serve family style in large bowl, sprinkled with crumbled feta.
Mix dressing ingredients in a jar, shaking to combine. Rough chop basil and oregano. Place salad ingredients in a bowl, except cheese. Toss with dressing, and top with cheese.