HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. press crescent rolls into cookie sheet. bake for 8-10 min. mix and spread mayonnaise cream cheese, herbs and spices. Chop and spread favorite veggies, suggestions above. Top with grated cheese.
Combine all ingredients in a cocktail shaker, add ice, shake and pour into a tall iced tea glass. Alternatively, place in a blender to make a slushy dad would love. Garnish with fresh mint and a slice of lemon.
Preheat oven to 350°F. Roast the nuts for 5-7 minutes and then chop coarsely. Turn up the oven to 375°F. Cook the onion in the butter until soft. Season with salt and pepper, add the garlic, chopped mushrooms, and herbs. Cook until the liquid released by the mushrooms is reduced. In a bowl, combine the onion/mushroom mix with the cooked rice, nuts, eggs, cottage cheese and grated cheese. Season to taste. Butter a loaf pan and fill it with the loaf mixture. Bake the loaf about 1 to 1/4 hours until the top is golden and rounded. Let the loaf sit out of the oven for 10 minutes before turning out onto a serving plate. Serve with a mushroom or herb bechamel sauce.
Layer the beets and onion in a bowl or refrigerator container and set aside. In a 2-cup measure, mix the reserved beet juice (adding water to make 1/2 cup, if necessary), vinegar, sugar and salt. Microwave on High 2 minutes or until the mixture is hot and the sugar is dissolved. Pour the hot mixture over the beets and onion. Cool, then refrigerate, covered, for at least 4 hours, stirring occasionally. Keeps well in the refrigerator for at least a week. To prepare the beets: Wash 4 medium beets, unpeeled and with at least 1" of stem left on. Place in a bowl with 1/4 cup water. Cover and microwave at High for 10 to 12 minutes or until fork tender, rearranging twice during cooking. Let stand 5 minutes. Drain, reserving the cooking liquid. Refresh the beets with cold water, then peel and slice.
Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan. In a large bowl, beat butter until creamy. Beat in flour, sugar, and salt until well mixed. With floured fingers, press 1 1/4 cup crumb mixture onto bottom of prepared pan; reserving remaining crumb mixture. Bake for 10 to 12 minutes or until edges are golden brown. Combine 1 cup semi-sweet chocolate morsels and sweetened condensed milk in a small heavy duty saucepan. Melt over low heat until smooth. Spread over hot crust. Stir nuts into reserved crumb mixture; sprinkle evenly over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining semi-sweet chocolate morsels. Continue baking for 25 to 30 minutes or until center is set. Cool completely on wire rack.
In medium sized container with lid, mix all ingredients well. Apply to wet skin in circular scrub motion. rinse well, then follow with body lotion. Use once a week. approximately 2 cups.
Puree all ingredients except lamb in a blender. Let sit covered during cooking. Preheat oven to 500* f. Rub lamb with salt and pepper to personal taste. Place baking pan in hot oven for 10 minutes, then place lamb fat side down on the pan for approximately 12 minutes for rare. Spoon generous amount of cilantro mint sauce on plate, top with 3-4 bones of lamb.
Whisk first 5 ingredients in medium bowl to blend. Add strawberries; toss. Let stand at room temperature 1 hour or chill up to 4 hours.
Batter:. Preheat oven to 325°F; position rack in lower third of oven. Grease and flour a 10-inch tube pan or a 12-cup Bundt cake pan. Set aside. In a medium mixing bowl, combine flour, baking powder, soda, salt, and spices; set aside. In a large mixing bowl, use an electric mixer to cream the butter. Add the sugars a half-cup at a time beating well after each addition. Beat in Bourbon whiskey or vanilla and continue beating for about 3 minutes - until light and fluffy (scrape the bowl often while mixing). Beat the eggs with a fork in a small bowl; add to sugar mixture, one-fifth at a time. With your rubber spatula, scrape down sides of bowl as you mix. Add pumpkin and beat on medium speed until smooth. Reduce speed to low and slowly beat in the dry ingredients until smooth and well blended. Using a wooden spoon, stir in the raisins (optional). Spoon batter into the prepared pan. Gently spread batter evenly around pan. Bake for 55 minutes, or until a wooden toothpick comes out clean when inserted into the center. Cool for 15 minutes; remove from pan onto a serving plate. Cool completely. Glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Drizzle glaze over cake and sprinkle with walnuts. Serve warm or at room temperature.
Preheat oven to 325*F (160*C). Butter 8-inch square baking pan; and set aside. Stir chocolate and butter in medium saucepan over low heat until melted and smooth. Cool to room temperature. Combine flour, baking powder and salt in small bowl. Beat 1 cup sugar, eggs and vanilla extract in medium bowl until mixture is very thick, about 3 minutes. Stir in melted chocolate mixture, then flour mixture. Stir in white chocolate. Pour batter into prepared pan and bake brownies for 25 to 30 minutes, or until wooden pick inserted into center comes out with moist crumbs attached. Cool brownies on a rack. Makes 1 dozen brownies.
Heat oven to 350. Spray 13x9" glass baking dish with cooking spray. In a 12" nonstick skillet, cook beef and onion over Medium-High heat 5-7 minutes, stirring occasionally, until beef is browned; drain. Stir in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic-pepper, sour cream and 1 cup of the cheese. Spread about 1 tsp of enchilada sauce on each tortilla. Top with about 1/2 cup beef mixture. Roll up tortillas; place seam sides down in a baking dish. In a small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas. Sprinkle with remaining cup of cheese. Spray sheet of foil with cooking spray; cover baking dish with foil. Bake 40-45 minutes or until heated through.
For fullest flavor, let these sausages sit overnight after mixed. Mix all spices into the meat and stir well with a wooden spoon, or hands. Form patties and cook like a hamburger in a skillet over medium high heat. To make sure the sausage is juicy "sear" both sides (on high heat) then reduce the the heat (medium or medium high) and finish the cooking. The well cooked outside will hold in the juices.
Combine beer, lime juice, cumin, chili powder, and cilantro. Add steak to the marinade, turning to coat. Cover and chill for at least 1 hour. Heat oil in a medium skillet. Add bell peppers and onion. Cook, stirring occasionaly until tender. Preheat grill. Remove steak from marinade and grill until med-rare to medium. Let rest for 5 to 10 minutes. Cut steak into thin strips across the grain. Serve with tortillas, onions and peppers, salsa, sour cream and guacamole.
Place potatoes in a 6-quart (6 L) pot; add salt and enough water to cover. Bring to boil on medium-high heat. Simmer on medium heat for 15 to 20 minutes or until fork-tender, adding green beans during last 4 minutes of cooking. Drain; return to same pot. Meanwhile, combine Alfredo sauce, garlic and pepper. Pour over hot potatoes and beans; toss to coat. Spread mixture in an even layer onto a rimmed baking sheet; cool 20 minutes or until room temperature. Transfer potato mixture to large container. Add tomatoes, cheese and lemon zest; mix gently. Cover and refrigerate 4 hours or until chilled. Add basil and pine nuts as garnish just before serving.
Cut tofu cake horizontally into 3/4 inch thick rectangles (about the size of your buns). Cover the bottom of a small pan with half of barbecue sauce. One by one, rub both sides of each tofu rectangle with chile powder; place in a single layer on sauce. Top with remaining sauce. Let stand for 30 minutes. Meanwhile, make slaw: Mix all ingredients (except for cabbage/slaw) together in a small bowl. Let sit for 5 minutes. Mix sauce into cabbage and chill until ready to use. Preheat broiler with rack 6 inches from heat. Line a baking sheet with aluminum foil; place a baking rack on top. Spray rack with cooking spray. Take tofu slabs out of the barbecue sauce and place on rack with space between pieces. Reserve leftover barbecue sauce. Broil until top of tofu is browned and bubbly, about 5 minutes. Turn tofu over. Broil until browned and bubbly, about 5 more minutes. Toast the buns, place tofu, more sauce (if desired), pickles and a scoop of slaw on top of each sandwich.
Combine all dry ingredients into a mixing bowl. Make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir a lot just blend. Gently fold in pumpkin mixture until blended. Let it rest for 7-10 minutes and put cupcake papers in pan, oil them. Fill each paper cup very well for nice voluminous muffins. Top with topping mixture and bake at 350F for 20-25 minutes or until done. Place on wire rack until cool. Enjoy!
In a large bowl, whisk together the beer, lime juice, garlic, parsley, chili powder, cumin, coriander, salt and pepper. Add the pork; turn to coat. Cover and marinate in the refrigerator for 4 hours. Place the pork on a greased grill over medium-high heat; brush with any remaining marinade. Close the lid and grill, turning occasionally, until just a hint of pink remains inside, about 18 minutes. Transfer to a cutting board; tent with foil and let stand for 5 minutes. Slice and serve.
Slice Steak into 2-3 inch strips as thin as you can do safely. Clean all Vegetables and slice into strips Julienne style. Now is a good time to premix your sauce since you will be very busy with stir frying later when you need to add it inches Mix Soy Sauce, Sugar, Ginger, Garlic, Pepper, Red Pepper, and 1/2 Cup of Water. Stir Well to mix and set aside. Heat 1 Tbsp of Olive oil in a Wok (or a large Sauce Pan) on high heat. Stir fry Steak strips until browned ( i usually let them boil in their own juices for a few extra minutes to ensure maximum tenderness). Drain fat from steak strips, add the remainder of your Olive oil and all your Vegetables except Broccoli and Bean Sprouts. Stir fry on High until vegetable are Tender Crisp (about 3-4 minutes) now add your Broccoli and Bean Sprouts ( if you add them to early they will wither and become mushy) stir fry an additional 2 Minutes. Now give your sauce a quick stir and add it into the Wok. Stir fry the mixture about 30 seconds. Now mix the remaining 1/2 cup of water with your cornstarch to make a slurry. Add the slurry slowly into your wok stirring as you go. Once the color of the juice in the wok starts to lighten stop adding the slurry. Reduce heat to medium and stir constantly for about 30 seconds as the sauce turns to a glaze. Serve immediately, best over Fried Rice.
Heat oven to 350°. In large bowl, blend all ingredients on low speed until moistened. Beat on medium speed 2 minutes. Pour batter into greased and floured 13 x 9-inch pan. Bake 25 minutes or until toothpick inserted into center comes out clean. Serve with whipped topping and fruit, if desired.
Preheat oven to 350°. For CRUST, in large bowl, beat Butter with an electric mixer on medium to high speed for 30 seconds. Add Sugar and Salt; beat until combined. Add Flour; beat on low speed until combined. Press two-thirds of the crust mixture into the bottom of an ungreased 13x9x2-inch baking pan. For FILLING, in medium saucepan, combine Sweetened Condensed Milk and Chocolate Chips. Cook and stir over low heat until chocolate is melted. Remove from heat; stir in Nuts and Vanilla. Spread filling over unbaked crust. Sprinkle with remaining crust mixture. Bake for 30-35 minutes or until golden. Cool in pan on wire rack. Cut into bars. NOTE (as written in booklet): To cut professional-looking bars with nice even sides, let the baked mixture cool completely so the block has time to set up. For softer bars, refrigerate the baked block for a short time before cutting.
Put all ingredients in a pan over medium heat until melted and warm. Serve warm or chilled with tortilla chips or crackers.
Break the eggs into a medium bowl and beat with a whisk until smooth. Stir in the herbs and scallion, and add in a good, amount of black pepper. Place a 10-inch saute pan or skillet over medium heat. After 1-2 minutes, add the olive oil, wait about 10 seconds, then swirl to coat the pan. Turn the heat up to medium-high, add the spinach, and saute for 2-3 minutes, or until the spinach has wilted and turned a deep green. With the heat at medium-high, pour the eggs into the pan, scrambling them slowly As eggs begin to set, push the curds from the bottom to one side, allowing uncooked egg to flow into the pan. The spinach will blend into the eggs. When the eggs are almost set but still slightly wet, sprinkle in the crumbled feta. Continue scrambling slowly, allowing the cheese to melt slightly into the eggs. After a minute, stir in the tomatoes. Cook for just a few seconds longer, or until the eggs are done to your liking. Serve immediately. Enjoy!
In a shallow dish, combine the soy sauce and lime juice. Season well with salt and pepper; add in the steak. Stir until the steak is coated in the marinade; let marinate 1 hours; drain, reserving marinade. Put the cooked noodles in a pan of boiling water; cook for 1 minute to separate them. Drain well, refresh under cold running water, and set on one side. Plunge the green beans into a pan of boiling water and blanch for 2 minutes, then drain, refresh under cold running water, and set on one side. Heat a wok until hot; add the oil, then toss in the beef; stir-fry 2-3 minutes. Remove the beef from the wok using a slotted spoon; set aside. Add the chilies, scallions, and green beans to the wok, stir-fry 1 minute. Add the fish sauce, reserved marinade, and sugar; stir, then return the beef to the wok along with the noodles, stirring constantly until heated through. Season with salt and pepper to taste, mix in cilantro; serve with the basil scattered over the top.
Place beef chunks on baking sheet in single layer, leaving 1/2 inch of space around each chunk. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes. Place half of meat in food processor and pulse until meat is coarsely ground, 10 to 15 one-second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturning bowl and without directly touching meat. Repeat grinding with remaining meat. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat. Gently separate ground meat into 4 equal mounds. Without picking meat up, with your fingers gently shape each mound into loose patty 1/2 inch thick and 4 inches in diameter, leaving edges and surface ragged. Season top of each patty with salt and pepper. Using spatula, flip patties and season other side. Refrigerate while toasting buns. Melt 1/2 tablespoon butter in heavy-bottomed 12-inch skillet over medium heat until foaming. Add bun tops, cut-side down, and toast until light golden brown, about 2 minutes. Repeat with remaining butter and bun bottoms. Set buns aside and wipe out skillet with paper towels. Return skillet to high heat; add oil and heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving for 3 minutes. Using spatula, flip burgers over and cook for 1 minute. Top each patty with slice of cheese and continue to cook until cheese is melted, about 1 minute longer. Transfer patties to bun bottoms and top with onion. Spread 2 teaspoons of burger sauce on each bun top. Cover burgers and serve immediately.
Grate cucumber, and place in a colander, pressing to drain excess liquid. Place between paper towels, and pat dry. Stir together cucumber and remaining ingredients. Cover and chill at least 30 minutes or up to 2 days. Enjoy on a gyro!
Saute butter and onions in a large pot until onions are clear. Whisk in flour until lumps are gone. Add milk slowly whisking the entire time to avoid lumps and cook until it thickens to a sauce. Remove from heat and add cheese and stir until lumps are gone. Arrange potatoes in a large roasting pan and pour cheese sauce over the top. Bake covered at 375 for 1 1/2 hours or until potatoes are cooked. When potatoes are cooked remove lid and cook for 30 minutes to brown the top.
PREPARATION: Preheat oven to 425 degrees. Wearing gloves, slice peppers in half horizontally,completely remove seeds and ribs; set aside. Combine the cheese and the crumbled bacon in a small bowl; set aside. Put the Panko in a low-sided dish. Coat a cookie sheet (preferably stoneware) with cooking spray. ASSEMBLY: In assembly-line style, arrange the peppers, cheese & bacon mixture and Panko. Spray the inside of each pepper, then stuff with about a tablespoon of the cheese mixture, then lightly spray the entire jalapeno again. Place in the Panko, press lightly to help crumbs adhere. Place on cookie sheet. Combine any leftover cheese mixture with leftover Panko and sprinkle over peppers on the cookie sheet. Spray lightly with cooking spray. Bake for 25 to 30 minutes, or until golden brown.
Brown meat, onion and garlic; drain. Stir in tomato paste and seasonings. Cook on low for 5 minutes (until thick, stirring constantly). Press biscuits on bottom and up sides of a greased muffin tin (they won't cover the whole side). Spoon meat mix evenly and sprinkle each with cheese. Bake at 375°F for 10-15 minutes. NOTE: When I first made this, I didn't think it would make much of a "cup" around the meat, but to my surprise they came out in perfect little "cups".
Preheat oven to 350°F Lightly butter three 8-inch-diameter cake pans with 2-inch-high sides; dust pans with flour. Combine cake flour, baking soda, baking powder and 1/2 teaspoon salt in medium bowl. Mix mashed bananas, buttermilk and 1 teaspoon vanilla in another medium bowl. Using electric mixer, beat 1/2 cup butter and sugar in large bowl until blended. Add eggs 1 at a time, beating to blend after each addition. Add dry ingredients alternately with banana mixture in 3 additions, beginning and ending with dry ingredients and beating just until blended after each addition. Divide batter equally among prepared pans. Bake cakes until tops are just beginning to color and tester inserted into center comes out with a few crumbs attached, about 20 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around cakes to loosen; turn cakes out onto racks and cool completely. Beat cream cheese and remaining 1 cup butter in large bowl until light and fluffy. Beat in remaining 1 tablespoon vanilla and pinch of salt. Gradually beat in powdered sugar. Cover and refrigerate frosting until firm enough to spread, about 15 minutes. Place 1 cake layer on platter. Spread 1/2 cup frosting over top. Place half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place second cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread 1/2 cup frosting over top. Place remaining half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place third cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover and chill. Let stand 1 hour at room temperature before serving.).
Preheat oven to 350°F Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess. In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin). Pour the batter into the prepared pan. Bake for 45-55 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely. TO MAKE ICING:. In a small bowl, whisk together confectioners' sugar, vanilla and enough of the buttermilk to make a thick but pourable icing. Set the cake on a serving platter, and drizzle the icing over the top.
Mix dry ingredients together in one bowl. Mix wet ingredients together in a different bowl. Combine wet into dry with Blueberries and just mix together. Grease bottom of muffin tin, and scoop in muffin mix. Bake at 350f and enjoy! Will make 12 regular sized muffins or 6 large muffins. Muffins will be done about 20 mins for reg. and 30-35 mins for lg.
Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream until smooth. Buttercream may separate after liquor is added, but continue to beat and it will reform.
Preheat oven to 350°F. In the bowl of a standing mixer beat the sugar and margarine until smooth and creamy. Beat in the tofu and mix again until well mixed. Add the flour and beat into the sugar mixture. If your mixer can't handle the job, just mix the rest of the flour until combined. Stir in the pecans. Reserve 1 cup of the pecan mixture. Press the rest of the pecan mixture into a 9x9x2-inch baking dish. Spread the strawberry preserves on top of the pecan mixture leaving a one half inch border with no filling from the edge of the baking pan. Put your reserved pecan mixture on top of the strawberry preserves and press lightly. Bake 45 minutes. Once done remove from the oven and cool completely on a wire rack. Top with powdered sugar or powdered sugar glaze. If you choose the glaze stir the milk and vanilla into the powdered sugar and beat until creamy. If this isn't liquid enough add more milk until it is at the consistency you like. With a spoon, drizzle the glaze over the cooled bars. Bon Appetit.
Preheat oven to 400°F. Cream butter & sugar. Roughly slice ripe bananas & beat well into butter/sugar mix. Add eggs 1 at a time & beat well. Add milk, vanilla, lime juice, rum, honey & flour. Mix well. Add raisins, cherries & nuts, blending just enough to distribute well thru mixture. Turn out mixture in a 9x13 in baking dish & bake for 45 minute (NOTE: Cooking time can vary from oven-to-oven. Ck for doneness by the toothpick method. If not dry, cont to cook till done. If toothpick comes out dry, remove from oven & allow to cool.). Cover top w/Cool Whip, sprinkle w/shredded coconut & refrigerate till ready to serve.
In a medium bowl, mix the chicken with the scallions, ginger, tamari, garlic and grill seasoning. Form into 8 small patties. In a large nonstick skillet, heat 1 tablespoon oil, 1 turn of the pan, over medium-high to high heat until smoking. Add the patties and cook until well done, about 5 minutes on each side; transfer to a plate. Add the remaining 2 tablespoons oil to the skillet and heat to smoking, then add the cabbage and stir-fry until wilted. Season with salt and add the sesame seeds. Pile the cabbage on plates and serve with 2 chicken patties per person. Pass the hoisin sauce around the table.
Preheat oven to 350 degrees. Pour fruit (do not drain) into ungreased 8 x 8 baking pan. Add juice or water to fruit (only if using pie filling instead of canned fruit in syrup). Pour dry cake mix on top of fruit. Top with melted butter. Bake approx 20 - 30 minutes uncovered until golden brown.