HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350F degrees. Prepare brownie mix as directed on the back of the box for the 9x13 inch pan using the above oil and eggs, substituting 1/4 cup of milk for the 1/4 cup of water and adding 1 teaspoon of vanilla. Bake and cool as directed. Prepare pudding mix as directed using the above 2 cups of milk. Once the brownies are cool, cut them into small 1 inch squares. Place 1/2 of the brownie squares in the bottom of a large trifle dish or glass bowl. Press them down slightly to flatten. Pour 1/4 cup of Bailey's over the brownies, pouring slowly to cover all the brownies. Pour half of the pudding on the brownies, spreading evenly out to the edges and topping with half of the toffee bits. Spread enough cool whip to cover the toffee/pudding layer using more or less depending on your liking of cool whip. Evenly spread out that layer too. Repeat with remaining brownies (gently pressing down again), Bailey's, pudding, toffee bits & cool whip. Sprinkle with reserved 1 Tablespoon of toffee bits. Cover and refrigerate at least 4 hours or overnight before serving. Best when made the night before, then all the flavors have a chance to sit and meld together. Cover and refrigerate any remaining trifle, if there is any left!
In a 2 quart saucepan, heat sugar, cocoa, water, cinnamon, and nutmeg over low heat, stirring constantly until mixture is smooth. Heat to boiling; reduce heat. Simmer 4 minutes, stirring constantly. Stir in milk. Heat over low heat. Pour cocoa into 6 mugs. Top each with 2 T marshmellow creme.
Thaw frozen seafood. Halve large scallops. Scrub mussels; remove beards. Combine 2 cups of the water and 3 tablespoons of the salt; soak mussels 15 minutes. Drain and rinse. Repeat twice. Cook onion and garlic in hot oil till tender. Add cumin, cinnamon, and ground red pepper; cook and stir 1 minute. Stir in broth, tomatoes, saffron, and 1/4 teaspoon salt. Bring to boiling; add seafood. Return to boiling; reduce heat. Simmer, covered, 5 minutes or till shells open. Serve with couscous. If desired, top with parsley. *Provence Rose/California Fume Blanc, pairing for wine.*.
Simmer the shiitakes in 2 cups water for 15 minutes. Drain, but reserve the cooking liquid. Trim and discard the mushroom stems. Slice the caps. Saute the onion in the oil, in a large soup pot for a few minutes. Add the carrot, celery, and cabbage, and continue to simmer for a few more minutes. Add the broth with the reserved mushroom liquid and simmer until the veggies are barely tender. Add the fish and mushrooms, simmering for 5-7 more minutes. Mix the soy sauce, sherry, and sesame oil together. Add it to the stew when the fish is finished cooking. Add the snow peas and scallions, and serve.
Rub Dry Rub all over ribs. Place in a glass baking dish; cover and refrigerate several hours or, even better, overnight. Stir together ketchup, beer (or water), vinegar, Worcestershire sauce, mustard, brown sugar (add more, if you like your sauce sweeter), oregano, basil, thyme, and pepper in a medium-size bowl. Transfer ribs to a 5-quart Dutch oven. Reserve 1 cup sauce for basting later; pour remainder over ribs. Cover pot and cook the ribs over low heat for about 45 minutes or until ribs are tender. (Ribs may be prepared up to a day ahead and refrigerated.). Prepare grill or heat broiler. Remove ribs from sauce; discard sauce. Spread ribs with half the reserved sauce. Cook ribs over medium coals (or medium direct heat on a gas grill) or broil until crispy and browned, about 5 minutes. Turn ribs over. Spread with remaining sauce. Cook 5 minutes more. DRY RUB for COUNTRY-STYLE RIBS: Combine 2 tablespoons salt, 3 tablespoons brown sugar, 3 tablespoons granulated sugar, 2 tablespoons dried lemon peel (found in the spice section of your supermarket), 3 tablespoons black pepper, and 1 tablespoon paprika in a small bowl. Store unused dry rub in an airtight container in a cool, dark place.
1. beat peanut butter,sugar,cream cheese,butter,whipped cream , and vanilla in large bowl with electric mixer. 2. divide mixture between two crust equally and refrigerate until firm. optional : melt 3-1.45 oz hershey bars with 3 tbls milk in saucepan over low heat spread over pies once pie has been refrigerated and set. then refrigerate once more with chocolate till firm.
Preheat oven to 350°F. Sift together flour, baking powder, salt, and baking soda. Add nuts, mix well. Melt butter and mix with sugar, stir in eggs and vanilla Add flour mixture to sugar mixture slowly Pour into a greased 9 x 13 pan and sprinkle chips on top Bake for 30 minutes or until toothpick comes out clean.
Peel kohlrabi like you peel apples. Remove leaves (don't throw away baby leaves, you can slice them and put into stew later) and cut kohlrabi like you cut potato for French fry potato, but just little bit thicker. Melt lard (or butter) in a pot, add flour and saute it 1 minute. Add water and make creamy liquid. Add sliced kohlrabi and add water to cover the vegetable. Add salt and pepper and baby leaves if you want. Cook about 30 minutes or until kohlrabi softens. At the end add sour cream, stir well and serve.
In saucepan combine all ingredients. Stir on low heat until the chocolate has melted and is smooth. Serve in a chafing dish over low heat. Dip dipper in sauce.
Preheat oven to 350°. CAKE BOTTOM - Grease bottom of 9-inch springform pan. Prepare cake mix as directed on package. Pour batter into the springform pan. Bake 20 minutes at 350°. FILLING - Beat cream cheese, sugar, and vanilla at medium speed with an electric mixer until well blended. Add the eggs, 1 at a time, mixing at low speed after each addition, just until the mixture is well blended. Blend in the sour cream. Pour the batter over the cake layer. Place pan in oven and bake at 350° for 35 minutes or until the center is almost set. Run a butter knife or metal spatula around the rim of the pan to loosen the cake. Cool before removing rim of pan. TOPPING - Melt chocolate and butter in a small saucepan over low heat, stirring until smooth. Remove from heat. Add the boiling water, powdered sugar and vanilla; mix well. Spread the chocolate mixture over the cooled cheesecake. Refrigerate for 4 hours or overnight.
Mix together flour, salt, soda, cinnamon, espresso powder, cocoa (use a good cocoa powder; I used King Arthur Dark Cocoa) and baking powder. In another bowl mix together zucchini, applesauce, sugar and vanilla. Stir well into the dry mixture. Fill muffin lined tins 3/4 full with mixture and bake at 350 for 20-25 minutes.
Heat 12 inch skillet over med. heat. spread one side of each bread slice with gourmet mayonnaise and other side with butter. Place 2 bread slices, butter side down, in skillet. Top each with 2 salami slices, 2 tomato slices, 1 cheese slice and 1 bread slice, butter side up. Cook 2 to 3 minutes or until bottoms of sandwiches are golden brown. Turn sandwiches; cook 1 to 2 minutes or until bottoms are golden brown and cheese is melted. Repeat with remaining two sandwiches. * I prefer the Italian salami and have it sliced very thin -- so I use many more than just 8 slices. Note: If you have a George Foreman Grill or Panini Grill -- use that instead of a skillet. In addition to cutting down on the cooking time, you can also eliminate the butter/margarine.
Stir together first 10 ingredients in a large bowl just until combined. Place in a 9- x 5-inch loafpan. Bake at 350° for 40 to 45 minutes. Pour chili sauce over meat loaf, and bake 20 to 25 more minutes or until meat is no longer pink in center. If you are using bacon, place on meatloaf then arrange cheese slices in a crisscross pattern on top of meat loaf. Let stand 10 minutes before slicing.
Pierce sweet potatoes several times with a fork; place on a baking sheet. Bake at 375* for 1 hour or until done; cool to touch. Peel sweet potatoes, and mash. Set aside 1 cup mashed sweet potatoes; reserve any remaining sweet potatoes for another use. Sprinkle sugar in a 10-inch round cakepan; place over medium heat, and cook, shaking pan constantly, until sugar melts and turns a light golden brown. Remove from heat, and set aside. (Melted sugar may crack slightly as it cools). Combine half of sweet potatoes, 1 can sweetened condensed milk, and half of next 6 ingredients in container of an electric blender; blend until smooth, stopping once to scrape down sides. Pour mixture into a large bowl. Repeat procedure; add to bowl, stirring well with a wire whisk. Pour mixture over caramelized sugar in cakepan; cover with aluminum foil, and place in a larger shallow pan. Add hot water to larger pan to depth of 1/2 inch. Bake at 325* for 1 hour and 15 minutes or until a knife inserted in center comes out clean. Remove cakepan from water, and uncover; cool in pan on a wire rack 30 minutes. Refrigerate 8 hours or overnight. Loosen edges of flan from pan with a small knife; invert onto a serving plate. Garnish, if desired, with toasted coconut. Yield: 1 (10-inch) flan.
Place pectin in the bottom of the jam & jelly maker. Top with fruits, butter, lemon juice, zest of one orange, and ginger. Set for jam then press enter. Wait 4 minutes when beeps gradually add sugar. Place lid on. When done press cancel and unplug appliance. Preserve water canning method. Fill Sterilized jars leaving 1/4 inch headspace. Wipe rims and place lids and rings. Place in hot water bath and process for 10 minutes. Turn off heat and let sit for 5 minutes. Place at room temperature for 12 - 24 hours. Check lids, lable, will store for up to 1 years. Any unsealed jar can be placed in the refrigerator for 3 month. LOL like it`ll last that long.
Place venison chops in a bowl or zip-lock plastic bag. Add canola oil and gin or aquavit and mix to coat chops well. Cover bowl or seal bag. Refrigerate for 24 hours. Remove from refrigerator fifteen minutes before cooking. The Chutney: In a large saute pan over medium heat, combine olive oil and brown sugar. Stir to dissolve sugar. Add shallots, garlic, cinnamon stick and star anise and saute until shallots soften, about 2 minutes. Add apricots, prunes and dates and saute about one minute. Add fresh berries, cranberries, lime zest and thyme and mix well. Add orange juice and vinegar. Lower heat and simmer until liquid is almost absorbed, about five minutes. Stir in mustard and season to taste with salt and pepper. Keep warm over very low heat. The Chops. Preheat oven to 400°F. Heat a large iron skillet on top of the stove until very hot. Season chops with salt and pepper and then sear quickly in the skillet, about one minute per side. Place skillet in the oven and roast chops, about three to four minutes for rare, five to six minutes for medium rare. Remove chops to a board, cover with foil and let rest for five minutes. To serve, spoon chutney onto each of four plates. Thinly slice venison chops parallel to the bone and fan out slices over the chutney.
Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400°F For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15-20 minutes. Whisk vinegar, 1 teaspoon salt, and hot red pepper together in large bowl. Whisk in oil. Add basil, oregano, and garlic. Add pork loin and toss to coat. Spread zucchini and bell peppers on top of pork, season with remaining 1/2 teaspoon salt, and let stand 5 minutes. Stir to coat with marinade. Do not marinate longer than 15 minutes. Skewer pork, zucchini, and bell peppers, alternating ingredients, onto 6 metal kabob skewers. If using wood skewers, soak for at least 30 minutes before using. Lightly oil cooking grate. Place kabobs on grill and cover grill. Cook, turning occasionally, for about 10-12 minutes or until pork is browned. Let stand for 3 minutes, then serve.
Cook 1/2 cup orzo according to package directions. Drain reserving 1/2 cup liquid. Melt 1 teaspoon butter in nonstick skillet over medium heat. Brown 2 tablespoons almonds. Set aside. Season Salmon with salt and pepper to taste. Saute on both sides until done. Divide orzo and salmon between two plates. Add reserved liquid to skillet with 2 tablespoons lemon juice and 1 tablespoon capers. Bring to a boil. Stir in 3 teaspoons butter and almonds. Spoon over plates.
One cup sugar, one cup milk, 2 eggs beaten fine as silk, salt and nutmeg (lemon will do), of baking powder teaspoons two. Lightly stir the flour in, roll on pieboard not too thin. Cut in diamonds, twists, or rings; drop with care the doughy things - into fat that briskly swells, evenly the spongy cells. Watch with care the time for turning, fry them brown just short of burning. Roll in sugar, serve when cool, price a quarter for this rule.
Heat butter in a large saucepan over low heat until melted. Add garlic. Stir in flour and salt. Cook,stirring constantly until bubbly. Remove from heat. Stir in milk, broth and white wine. Return to stove and heat to boiling, stirring constantly. Boil for 1 minute. Add mozzarella cheese,onions, basil and pepper. Cook over low heat until cheese is melted, stirring constantly. Spread about 1 1/2 cups of the sauce in an ungreased 9X13 pan. Top with UNCOOKED lasagna noodles, overlapping as needed. Spread the cottage cheese over the noodles. Spread with another 1 1/2 cups of sauce and then top with another 5 lasagna noodles. Spread seafood over this layer and top with another 1 1/2 cups of sauce. Cover with the last 5 lasagna noodles and top with all of the remaining sauce. If desired, top with 1/2 cup grated Parmesan cheese. Bake, uncovered at 350~F for 35 - 45 minutes or until the noodles are tender. Let stand for 15 minutes before cutting. Hope you love this as much as we do!!!
Sauce Prepare sauce by placing all ingredients except for ice cream in blender. Reserve raspberry sauce and ice cream for garnish. Pancakes-6 Combine egg, butter and milk. In a seperate bowl add flour, salt, sugar and baking powder together. Quickly combine flour mixture to egg mixture. Heat griddle and butter lightly. Pour batter onto pan, when partially cooked add peaches to each pancake. Cook for 1 minute then turn. When pancakes are ready served garnished with ice cream scope and raspberry sauce.
Combine all ingredients together in a tea pot. Bring to boil. Let sit 1 minute or 2 to allow the flavors to come out. Strain and pour into mug. Enjoy!
Mix all ingredients, except the oil, in a large bowl and chill for 30 minutes. Divide the mixture evenly into 12 portions and shape each one into a flat round pattie. Heat the oil (enough to cover the bottom of the non-stick frying pan) over moderate heat for 3-4 minutes on each side, or until cooked through. Remove and drain on a paper towel if you wish. Serve hot with dipping sauce or raita.
Whip eggs and stir in butter. Place bacon in a skillet and fry until crisp. Remove bacon but leave drippings in pan. Add mushrooms to drippings. Cover and cook for 15 minutes. Remove cover and cook until browned. Stir bacon pieces and onion into egg mixture. Add egg mixture to hot pan and cook stirring, until eggs are set and cooked to your liking. Season to taste.
In saucepan, cook bacon until crisp. Remove bacon, reserving 2 tablespoons of drippings in pan. Drain bacon and set aside. If using fresh corn, cut the corn from cobs, with a sharp knife, at 2/3 depth of the kernels-- do NOT scrape cob. Add the fresh or frozen corn, water, onion and pepper to the saucepan. Bring just to boiling. Reduce heat, cover and simmer for 5 to 7 minutes, or until corn is crisp-tender. Add the cream cheese to the undrained corn mixture. Stir over low heat until melted. If necessary, stir in the milk to make corn mixture of desired consistency. Stir in reserved bacon and serve. Enjoy!
Preheat oven to 450 degrees. Cover an 8"x8" pan with tin foil and spray with cooking oil and sprinkle on salt. Cut potato to desired wedge sizes. Place potato pieces into quart size bag and spray in some cooking oil and add the herbs. Shake until the pieces are coated evenly. Pour into the 8"x8" pan and add some more salt on top (I like mine really saltly). Place in oven and bake for 15-20 minutes for softer fries and 25-30 minutes for crispier fries. Enjoy with sauce of your choice!
Brush lamb chops with oil. Sprinkle with thyme. Pepper & salt Cook in large skillet over medium-high heat for 10 mins.(turning once). Heat vinegar & honey in another large skillet. Stir and bring to boil. Core & cut apples or pears into 10 slices (if figs are used, cut them in half). Add fruit to bubbling mixture (turning to coat). Cook until the fruit is glazed and just tender. Place browned lamb chops into the bubbling mixture. Turn the chops every minute to glaze with sauce. Cook to desired degree of doneness. Serve glazed fruit and a drizzle of sauce.
In a bowl, mix together the first 8 ingredients. Shape mixture into 4 hamburger patties. Place patties on a prepared grill/direct heat. Grill 5 minutes; turn patties over and grill until desired doneness. Place patties on buns (toast buns and apply whatever spread you like).
Cook onions in oil until soft. Add broth and barley and bring to a boil. Add salt, cover, and simmer on low 5 minutes. Add broccoli, cover and simmer until brocooli is tender, about 5 more minutes. Stir in beans and heat until hot.
Trim the fat from the tenderloin and cut into 3/4 inch slices. Sprinkle meat with the juice of 1/2 a lemon. salt and pepper the meat, then let it sit till ready to cook. Saute the slivered almonds and garlic in the olive oil, till golden. Remove from pan. Discard garlic. Saute meat 8-10 minutes each side. Transfer meat to warm plate. Add brandy to pan and flame. When flame dies, add cream, and stir well. Add meat and almonds. Heat thru and serve.
Combine cereal and milk. Let stand 1/2 hour. Add egg and oil; beat well. Add rest of ingredients. Beat just until combined. Put into muffin pans sprayed with Pam. Bake at 400 degrees Fahrenheit for 20 minutes or until golden brown.
Mix together the flour, sugar, baking soda, cinnamon and salt in a large bowl; add the carrots, walnut, coconut and apple and mix together. In a small bowl, beat together the eggs, oil and vanilla; add the egg mixture to the large bowl and stir until just combined. Bake in muffin tins greased or lined with paper liners, in a 350 degrees F oven for about 25 to 30 minutes, until a wood pick inserted in the center comes out clean.
grease and flour pans. Combine dry ingredients. Add eggs, milk, oil and vanilla. Beat on medium for 2 minutes. Stir in 1 Cup boiling water. (batter will be thin) Pour into pans. Bake 30 minutes at about 350. cool and freeze cake. For the chocolate ganache frosting: combine chocolate chips and heated whipping cream and stir until smooth. Put over the frozen cake and the ganache will set faster. Store in the fridge.
Place all the vegetables into a large saucepan, place the chicken on top of the vegetables then add the broth. Season with salt and plenty of pepper, bring to the boil then reduce the heat, partially cover and simmer for about 45 minutes. At the end of the cooking time, place the egg yolks in a small saucepan over a medium heat and cook, stirring with a wooden fork or spoon until lightly scrambled. To serve - transfer the eggs to a large soup tureen, pour the soup broth, vegetables and pieces of chicken into the eggs stirring constantly. Garnish with chopped parsley.
Combine all ingredients except Corn Puffs. Bring mixture to a low boil and boil for 1 minute. Pour over corn puffs in a big bowl and toss to coat. MMMMM, so yummy!
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 inches or 1 loaf pan, 9X5X3 inches, with shortening. Mix zucchini, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 8-inch loaves for 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour to 20 minutes, until tootpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool Completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Place all the veggies in the TM bowl. Blitz until completely chopped. Add the olive oil and cook 3 minutes/100 degrees/speed 1.5. Add the broth and slowly raise the speed from 1 to 6 to completely puree the mixture. Cook 10 minutes/100 degrees/speed 1.5 - or until heated through.
Combine all above ingredients in a food processor. Pulse for 10 seconds, scrape down the sides, then repeat till combined ~ about 1 minute.
Mix the zaatar and olive oil in a bowl and set aside. Preheat the oven to 500 degrees F and lay a baking tray in the oven to heat. Cut the Lebanese Pita Dough into 12 pieces. Roll out the dough to 1/4- inch thick. Pinch the edges around the dough to form higher edges. Take a fork and pierce the dough all over, releasing any air pockets. Spread 1 to 2 tablespoons za'atar (make sure you mix before using) over each pita dough. Place 3 to 4 pitas on the hot baking tray in the oven and close the door immediately, making sure to not overcrowd the baking tray or oven. Bake until golden on the bottom and a little golden on the top, about 5 minutes. Serve with labneh, tomatoes and black olives rolled inside. The perfect Lebanese breakfast! Lebanese Pita: Sift the flour, yeast, salt, and sugar together. Make a well in the middle of the dry mixture. Pour in the lukewarm water. Mix by hand on a floured work surface until the dough comes together. Then knead the dough for 10 to 15 minutes until smooth and the dough bounces back when you push into it. Drizzle the dough with olive oil and place in a warm spot covered with a damp towel. Let rise until the dough doubles in size, depending on the temperature, it could take 30 minutes to 1 1/2 hours.
Heat the oven to 375 degrees F. Combine the apples, sugar, flour and 1 cup of cheese. Place in a greased 8-inch square baking pan. Combine the flour, sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs then sprinkle over the apple mixture. Bake in the preheated oven for 30 to 35 minutes. Remove from the oven and top with the remaining cheese. Return to the oven until the cheese melts. Serve warm with hard sauce or ice cream.
Oil 9x9-inch baking dish and set aside. Preheat oven to 350 degrees F. Spread oats, sunflower seeds, almonds, and wheat germ on cookie sheet. Place in oven and toast 15 minutes, stirring occasionally. In the meantime, combine honey, brown sugar, oil, extract and salt in medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. Once the oat mixture is done, remove from oven and reduce the heat to 300. Immediately add the oat mixture to the liquid mixture, add the dried fruit and stir to combine. Turn mixture out into the baking dish and press down (I use a bacon press with parchment paper to get it firmly pressed). Place in oven to bake 25 minutes. Remove from oven and all to cool completely. Cut into squares and store in airtight container for up to one week.
Dip chicken in milk; coat with biscuit mix. Heat 1/4 inch fat in heavy skillet; add chicken. Cook over medium heat until browned on both sides. Cook spaghetti according to package directions; drain. Combine spaghetti, tomatoes, sour cream, wine, mushrooms, onions, garlic, oregano, salt and pepper; mix well. Turn into shallow greased baking dish; top with chicken and cheese. Bake at 375* for 1 hour or until chicken is tender.
Combine first four ingredients and set aside. In large saucepan, combine combine ketchup, vinegar, water and onion. Stir in dry mixture. Bring to a rolling boil, reduce heat and cook uncovered 1 1/4 hours, stirring every ten minutes. The mixture will reduce to almost half, about 55 ounces. Pour into sterilized jars and let rest for a few days. When I make this, I just pour the mixture into the empty ketchup bottles and store in the refrigerator.