HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F Cream together sugars and butter. Add in eggs and vanilla extract until mixed. In a separate bowl combine all other dry ingredients (except chips and nuts) and add to the creamed mixture. Once ingredients are combined, add chips and nuts and mix well. Scoop heaping tablespoon of mixture onto an ungreased cookie sheet. Bake 14 minutes. Let cool for 5 minutes before serving. Great served warm. Enjoy!
In a pot, combine gizzards with garlic, onion, carrot, bay leaf and herbs. Add enough water to cover and bring to a boil. Reduce to a simmer and cook 40-60 minutes, until gizzards are fork tender. Drain gizzards and cool to room termperature. Reserve broth for another use. Cut gizzards into 1/2" chunks, working around any gristle or tendons. Combine flour with salt, cayenne and seasoning. Beat egg in a small bowl. In a pot or deep skillet, heat 1 1/2 to 2 quarts of vegetable oil to 350°F Dip each piece of gizzard in egg, then in flour. Be sure to coat them well or the coating will not be crisp. Place coated gizzard pieces into oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately.
In the bowl of a standing electric mixer fitted with the dough hook, combine the 1 cup plus 2 tablespoons of all-purpose flour with the whole wheat flour, yeast, water, 1/2 teaspoon of salt and 3 tablespoons of the olive oil. Mix at medium speed until a soft, supple dough forms, about 10 minutes. Using oiled hands, transfer the dough to an oiled bowl. Cover with plastic wrap and let the dough stand in a draft-free spot until slightly risen, about 1 hour. Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil. Add the diced onion and cook over moderate heat until softened, about 7 minutes. Add the sumac and lemon juice and season with salt and pepper. Stir in the spinach and let cool completely. Preheat the oven to 450° and line 2 baking sheets with parchment paper. Divide the dough into 10 pieces. Form each piece of dough into a ball, dust with flour and let stand for 10 minutes. On a lightly floured surface, roll each ball of dough to a 5-inch round. Spread the spinach filling over half of each round, leaving a 1/2-inch border. Brush the rims with water and fold the dough over to enclose the filling; pinch the edges to seal. Transfer the spinach pies to the prepared baking sheets and brush the tops with the beaten egg. Bake the pies for about 18 minutes, or until golden; shift the pans from top to bottom and front to back HALFWAY through baking. Transfer the spinach pies to a platter and serve warm or at room temperature. MAKE AHEAD: The cooled spinach pies can be tightly wrapped in foil and refrigerated overnight. Reheat the pies in the foil in a 325° oven. NOTES: Sumac is a fruity, tangy spice made from dried, ground berries. It is available at Middle Eastern markets and online from penzeys.com.
Mix the first five items in a bowl. In a seperate bowl beat the eggs until they are a pale yellow color. Mix eggs and prior items together. Scramble mixture over medium heat. Place egg mixture in pita halves. Spice up with pepper and some hot sauce. Enjoy.
Heat 2 tablespoons extra-virgin olive oil in a large skillet, add the onions, garlic, Fresno chile, rosemary, bay leaf, salt, and pepper and cook to soften, 7 to 8 minutes. Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits. Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through. Stir in the stock and tomatoes. Break up the whole tomatoes and simmer the sauce to thicken a little. Bring water to boil for pasta, salt the water and cook to al dente. Reserve a cup of starchy pasta water just before draining, just in case. Drain the pasta and place back in the hot pot and toss with the sauce and as much starchy water as you need to combine. When I made this, I did NOT need to add any extra pasta water to make the sauce because it was fine as is. Sprinkle pasta with fresh parsley, and top with some vegan parmesan (recipe #413778). ENJOY!
(First I'd put some hot water in the blender to heat up the container, let stand for 5 minutes then pour out.). In a blender, combine water and gelatin. Cover and process until gelatin is dissolved. Blend in ice cubes until partially melted. Add strawberries; process well. Pour into a bowl; fold in whipped topping. Chill for 2 hours.
Heat oven to 375. Combine flour and cayenne pepper in a small bowl; set aside. Combine cheese and butter in food processor/ mixer until smooth. Add flour mixture and mix until well combined. Make straws using a cookie press or roll dough to 1/8 inch and cut into small strips. Bake for 8-10 minutes or until lightly browned.
Preheat oven to 350*. Grease two round 9" round cake pans -- with butter or margarine.Sprinkle bottom and sides with granulated sugar. FOR CAKE:. Combine cake mix, eggs, water and butter in large bowl -- Beat at medium speed with electric mixer at medium speed for 2 minutes. Pour into prepared pans. Bake at 350*.for 30-35 minutes or toothpick inserted near the center comes out clean -- Cool in pan 10 minutes. Invert on cooling rack.Cool completely. FOR FILLING & TOPPING:. beat whipping cream, sugar and vanilla extract until stiff in large bowl -- Reserve 1/3 cup for garnish -- Place one cake layer on serving plate. Spread with half the remaining whipped cream and sliced strawberries -- Repeat with remaining layer, Garnish with remaining whipped cream and strawberries -- Garnish with mint leaves, if desired. Refrigerate until ready to serve.
Take a casserole dish (I use 4 quart but can be any shape or size). Dice zucchini add to dish toss in onion, bread crumbs, grated cheese, garlic, oregano and pepper and mix well pour in oil and coat just to moisten crumbs-- not so it is sitting in oil. Mix til blended. Cover bake at 350°F for 55 minutes. Let sit 5 minutes before serving. Now please modify ingredients to your tastes this is a one step and dish, side dish-- can be served as stuffing or vegetable. It is really easy and a different fling to zucchini.
Preheat oven to 400 degrees. Place liners in a 12-muffin pan, spraying the liners with cooking spray isn't necessary but can keep the liners from sticking to the muffins. Combine the bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. Separately mix the applesauce, egg substitute, oil and vanilla. Mix the liquid and dry together. Fold the nuts and berries into the batter. Divide the batter between the muffin cups. Place the granola on top and light press it into the top of the batter to form a topping for the muffins. Bake approximately 18 minutes, until fully cooked. Cool.
In a medium bowl, stir together flour, baking soda, salt, sugar, cinnamon and milk powder: set aside. In a large bowl, beat eggs. Stir in sourdough starter abd sweetpotato. Stir in flour mixture until just moistened; set aside. Pour oil 3 inches deep in a medium skillet. Heat to 375 degrees. At this temperature, a 1 inch cube of bread will turn golden brown in 40 seconds. Carefully drop batter by small Tablespoons full into hot oil. Fry 2 to 3 minutes on each side or til golden brown, turning once. Drain on paper towels. Sprinkle with cinnamon sugar. Serve hot with honey and butter if desired.
Steam spinach until tender then press out excess moisture and chop coarsely. Mix mushrooms, onions and garlic and saute over medium-high heat until onions are tender. Drain excess liquid and cool. Mix ricotta cheese, 2/3 cup parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended. Cook lasagna according to package directions then rinse under cool water and drain thoroughly. Place four lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly. Top with 2 cups spinach filling. Sprinkle with 1 1/2 cups shredded cheese and 1/3 cup parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of marinara sauce over top (make sure all noodles have sauce on them so they don't dry out) and cover tightly with foil. Preheat oven to 350F and bake, covered, for 1 hour. Turn oven off and allow lasagna to sit for at least 30 minutes before removing from oven. Allow 10 minutes wait time before cutting. Top with extra Parmesan cheese. (Can be refrigerated for up to a day in advance of baking, if desired.).
Cook pasta according to package directions. Drain and cool. Add the shrimp, mayo, beef bouillon powder, season salt, garlic powder, pickles, onion, and pickle juice. Blend well. Chill in refrigerator for about one hour.
Place potatoes in a glass bowl and cover with water. Microwave for 10-15 minutes or until tender. Meanwhile, in skillet, saute beef and garlic in oil until no longer pink. Remove and keep warm; drain drippings. In the same skillet, saute green pepper and onion until crisp tender. Return beef to the pan. Add potatoes and pepper, heat through. In a small saucepan, combine cornstarch and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Drizzle over meat mixture and toss to coat.
Cream shortening, gradually adding the sugar, creaming well. Beat in the egg, chocolate, milk, vanilla and salt. Gently, but thoroughly, stir in the flour. Put through a cookie press or drop by level teaspoon fulls, 1 inch apart on ungreased cookie sheets. Bake at 375 degrees for about 8 minutes.
Sprinkle the onion soup mix in the bottom of the crock pot. Place the rump roast in next. Spoon the cranberry sauce around and over the roast. Cover and cook on low 8 - 12 hours. Remove roast from crock pot and allow to rest while you thicken the gravy. Turn the crock pot up to High. Blend the softened butter and flour into a paste and whisk it into the gravy. Cover and cook on high for about 10 minutes, until thick. Slice the roast into 1/4" thick slices and serve with the gravy. The left-over slices may be frozen in the gravy in plastic freezer bags.
Preheat oven to 160 degrees Celsius Line a 27cm spring form pan with foil. Place the chocolate and butter in bowl over a saucepan of simmering water until melted. Remove from the heat and allow to cool. Place eggs and sugar in a large bowl and beat with an electric beater for five minutes until thickened. Fold the cooled chocolate mixture into egg mixture stirring until well combined and reduced in volume. Pour into the prepared pan, then place in a large baking tray and pour boiling water into the tray to come halfway up the sides. Bake in the over for one hour. Turn off the oven and leave to cool completely in the oven. Serve thin slices of the cake with a dollop of creme fraiche.
Prepare 2 - 8" round pans, with butter and flour. Preheat oven 350. Cake: In a mixer, beat first 7 ingredients in order, adding one at a time. Sift the dry ingredients. Fold in boiling water and chocolate chips. (Note: if you add the boiling water and the chips together, they will melt, but if you delay adding the chips for a couple of seconds, they will keep their form). Bake for 25 minutes at or until cooked. Remove from pans and let cool on baking racks. Incredible Icing: In a food processor, blend butter, sugar and cocoa for 4 seconds. Combine vanilla, milk and hot coffee and blend in just enough liquid until icing is smooth and silky.
In a large bowl, whisk together eggs and sugar until light in color and sugar is dissolved. Whisk in vanilla, nutmeg, milk and brandy, if using. Strain into a small pitcher and chill. Pour into glasses and sprinkle with additional nutmeg.
Preheat oven to 375 degrees. In a food processor, pulse vanilla wafers until finely ground, to yield 2 cups. Transfer to a meduim bowl. Add melted butter, using your hands to combine. Press crumb midture into bottom and up sides of a 9-inch tart pan with a removable bottom. Place pan on a baking sheet.Bake crust until lightly browned, 10-12 minues. Remove from oven. In a fod processor, blend ricotta, cream cheese, eggs, sugar, lemon zest, and juice until smooth. Pour into crust. Bake until filling is set and browned in spots, 30-35 minutes. Remove from over. Cool completely before serving. Tart is best eated the day it is made.
Combine all ingredients in a blender (or use a stick/immersion blender), Refrigerate for 1 hour. Pour into prechilled ice cream maker canister. Process according to manufacturer's instructions.
Prepare the Hens -- Just rinse them well, inside and out, drain and pat try. Then add 1/4 cup butter, parsley, thyme, salt and pepper in a small bowl and melt the butter in the microwave for just a few seconds. Add in the oranges and onion quarters and toss well. Stuffing -- Add the orange, onion, butter and herb mix to the cavity of the hens. Skin -- Brush each of the hens with 1/4 cup of butter (not melted) and season with salt and pepper. Bake -- Place each of the hens on a couple of the onions slices in a small oven proof pan. The onion slices just make a natural baking rack so they don't sit directly on the pan itself. Bake at 425 for 10 minute and then reduce to 350 for about 20-30 minutes uncovered. NOTE: One reviewer wrote they were swimming in butter, but if you bake the hens on the onions used as a rack as suggested, they are not sitting in butter. The butter flavors the inside and outside, and remember, it is for 2 nice size birds. Also, the onions will absorb most of the butter and the natural juices will end up in the sauce at the end. NOTE: I used around a 1 3/4 - 2 1/2 lb hen, and then can take anywhere from 30-45 minutes. So just check and have your meat thermometer handy. This is one time when it really helps. I take mine out at 160, as it continues to cook once removed. The last time I cooked 4 for dinner they took 40 minutes. But just check to be sure. Glaze -- As the hens back, in a small measuring cup add the garlic, brandy and jelly and just heat until melted. You can also do this on the stove, but the microwave is easier, quicker and just a small cup to clean out vs another pot. Baste frequently with the glaze as the chicken cook. Sauce -- No I love the sauce for this but it is optional. Remove the chickens to a plate and cover with foil to let them rest. Bring the pan to the stove on medium heat and add the wine to deglaze. Get all the good dripping off the bottom of the pan. Add the broth and cook 3-4 minutes. Right before serving, just add the butter to thicken the sauce and serve with the chicken. This isn't a thick gravy, just a nice light sauce over the chicken.
Melt 1/4 cup butter in a large skillet over medium low heat; stir in the brown sugar, apples, lemon rind, lemon juice, and nutmeg. Cover, reduce the heat and simmer for 10 minutes or until the apple is tender, stirring occasionally. Combine the rum and cornstarch, stirring until smooth. Stir into the apple mixture; cook, stirring constantly, 1 minute or until thickened. Pour into pastry shell. Combine flour and 1/2 cup sugar in a bowl; cut in the remaining 1/4 cup butter with a pastry blender or fork until the mixture is crumbly. Stir in the almonds. Sprinkle the crumb mixture over the apple mixture. Bake at 375 degrees for 30 to 35 minutes or until golden. Let stand for 15 minutes before serving.
Tuck under the thin end of the tenderloin to make it an even thickness. throughout. In a small bowl, combine mustard, thyme, savoury, marjoram, salt and pepper to make a smooth paste. Spread or rub paste all over tenderloin. Roll in chopped parsely to entirely coat tenderloin. Place on rack in shallow roasting pan. Roast uncovered in 375° F oven for 30-35 minutes, or until meant is slightly pink inside and meat thermometer reads 160°F Slice into medallions. To make the sauce: In a small pot over medium-low heat, melt jam. Stir in mustard until smooth. Stir in vinegar and season to taste with salt and pepper. Pour over sliced tenderloin before serving.
Place the cream cheese, diced tomatoes, chicken, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on HIGH until the cheese has melted and the whole dip is thoroughly hot. Keep stirring occasionally and add the black beans. They take about 15 minutes to get hot.
Combine juices, ketchup, vodka and hot pepper sauce in large bowl. Whisk in oil. Add shrimp, onion and cilantro and mix well. Cover and refrigerate at least 3 hours and up to 6 hours. Drain before using.
1. Preheat oven to 350°F Grease and flour loaf pan. 2. Sift together dry ingredients. Set aside. 3. Cream together sugars and butter. Add yogurt, eggs and pumpkin. Mix until just combined. 4. Add dry ingredients alternately with milk; mix until just combined. 5. Toss cranberries in a little flour to prevent them from sinking to the bottom of the pan while cooking. Gently fold cranberries and ginger into the batter. Pour into prepared loaf pan and bake 1 hour 15 minutes. Make sure to watch it near the end as it may need more or less time depending on your oven.
Preheat oven to 350. Spray 2 quart casserole with cooking spray. Cook pasta according to directions, drain and set aside. Heat oil in large skillet over medium high heat. Add onion and pepper, cook and stir 1 minute. Add pasta and remaining ingredients, except cheese. Stir until combined. Place half of the chicken and pasta mixture in dish, sprinkle half the cheese. Top with remaining chicken mixture and cheese. Bake, covered, for 35 minutes.
Preheat oven to 350°F. Combine Brownie Mix and yogurt, stir until it has a glossy finish. Stir in walnuts. Spread batter into a foil lined 8 in square baking pan. Bake at 350 for 28 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Place butter, vanilla, and milk in a medium bowl; beat with a mixer at medium speed until smooth and creamy. Add powdered sugar, beating at low speed 1 minute or until preading consistency. Gradually add melted chocolate, beating until smooth. Spread frosting evenly over brownies. Remove brownies from pan by lifting foil. Remove foil; cut into 16 squares.
Additional Equipment: 3 cake pans (disposable pans work best for the mess) and 3 cookie sheets. Thaw frozen dough. This is done easiest by opening the bag for the dough and leaving in the refrigerator over night. Set out dough on counter until it is room temperature. While dough is warming up, coat the cake pan sides and bottom in butter. Sprinkle a heavy layer of brown sugar in the bottom of the cake pans. Drizzle the whipping cream evenly between the three pans. Once dough is room temperature combine the loaves and spread out on the table to around 1/2 inch thick. Spread out the dough should be a bit larger than 2 cake pans in size. Spread butter on the dough top to the edges. Sprinkle cinnamon over the dough all the way to the edges. Sprinkle brown sugar over the dough all the way to the edges. Roll the dough to make a long roll. Take unflavored floss and cut the dough for the pans. There will be 12 rolls per pan. Take Crisco and spread on the roll tops. Cover the pans with flour sack towels or any towels. Leave until the dough rises to twice it's size. To speed this up a bit turn on the oven to preheat and leave the pans on the stove-top. They will rise in about a half hour. Remove towels and bake in oven at 375 for 20 minutes. Rolls should be quite brown when they are done. Remove pan from oven. Take cookie sheet and place on pan. Flip over. TADA! Carmel rolls!
Mix the sugars, vanilla, & cream cheese together (it will be thick & hard to stir). After the mixture is well blended add the toffee bits. (I like to crush about half the toffee bits before adding them). Use as a dip to your favorite apples.
Rinse and sort beans to get any unwanted material out. Soak Beans overnight 1 lb to 6 cups of water, I usually add a little bit of salt to my soak. The package also lists directions for a quick soak but I prefer to soak mine overnight. Drain beans after soaking. You may use the same water you soak them in, it adds flavor and contains nutrients but, it causes an increase in flatulants. Place the beans in the crock pot followed by the jar of salsa and 4 1/2 cups of water. Stir in onion powder, garlic powder and dried onion flakes. Add sausage (I cut mine into 1/2 inch round pieces). Cook on low for 8 hours or on high for 4. Stir occasionally and add more water if neccessary. Add salt to taste and Enjoy with cornbread! Yummy!
Heat olive oil in a saute pan and add pancetta. Cook slowly over medium heat until crispy. Add onion and saute. Add rosemary and cook for only one minute, then remove from heat. Mix together red wine vinegar, tomatoes, salt, pepper, basil and grated Parmesan in a bowl. Add the hot pancetta and onion into the bowl, mix and cool. Combine beans with pancetta mixture and serve at room temperature. Can add extra grated Parmesan on top, if desired.
Preheat oven to 350 degrees. Cut zucchini slices in half. Cook in boiling salt water for 3 minutes, drain. Saute carrots and onion in butter until tender. Gently fold together cooked vegetables and all remaining ingredients. Spread into a greased 2 quart casserole dish. Bake for 45 minutes.
Dredge veal in 3 tablespoons flour. Combine 1 tablespoon flour and consomme, stirring with a whisk; set aside. Melt butter in a large nonstick skillet over medium-high heat. Add veal, cook 1 1/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan. Add wine to pan, scraping pan to loosen browned bits. Add consomme mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick. Return veal to pan; sprinkle with parsley.
Combine the feta cheese and the olives. Drizzle the garlic infused oil over the mix, until it looks juicy and perfect for dipping your bread into. Spray a skillet with olive oil baking spray, or pour enough olive oil in the skillet to just coat the bottom. Heat over medium-high heat. Warm your pita bread in the skillet. Remove, and cut into quarters. Repeat with the other piece of pita bread. (When desperate, I've seen this eaten with yeast rolls. lol). Serve the bread warm from the skillet with the feta cheese mix. The feta cheese/olive mix should be at room temperature or just slightly warmer. You don't want the olive oil congealed, so if made ahead of time, zap it at 50% in the microwave to knock the chill off of it. It's almost like Greek crostini!
Take a tall measuring jug or a tall glass container - it must be tall apparently! Put the egg yolks, Dijon mustard, garlic if using, salt & pepper in the jug. Mix them together. Pour in the oil. Using a hand blender - plunge it all the way to the bottom and then turn it on. NOTE: (The hand blender is one of those long thin ones, that has concealed blades underneath at the bottom.). Then very slowly pull it up towards the top of the jug, you will see the mixture turning into mayonnaise as you pull it up! Add the lemon juice as soon as your mixture has turned into mayonnaise! Blitz it again with the hand blender, taste & season again if you wish. Store in a jam jar for up to a week in the fridge. N.B. If you don't have a container which holds 500 ml, you can halve the quantities with no problem at all. Et voila, c'est parfait!
Wash plums. Cut into wedges, removing pit (quarters or sixths depending on the size of the plum). Place on dehydrator rack (or some ovens have low temperature setting for drying fruit). Dry at 135 degrees for about 24 hours. Drying time may vary considerably depending on humidity levels. They are done when they are leathery and sticky, but no longer juicy. Store them in ziplock freezer bags in the freezer until ready to use. FYI - Some varieties of blood plum are Ruby Blood, Satsuma and Mariposa.