HumbleIntelligence/food-ner-1-Million huggingface dataset:
1. Heat oven to 350°F Grease 8-inch square baking pan. 2. Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan. 3. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer. 4. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.
Add all ingredients in a sealable container and mix well. Can be kept for up to a week or two.
HEAT oven to 350°F Line baking sheets with parchment paper, if desired. Beat brown sugar and butter in large bowl with electric mixer on medium speed until creamy. Add 1/2 cup peanut butter, egg and vanilla, beating until blended. COMBINE flour, baking soda, salt, cinnamon and baking powder in medium bowl, stirring until well blended. Gradually add to creamed mixture, beating just until blended. Mix in oats. DROP by 2 level teaspoonfuls, 2 inches apart, onto prepared baking sheets to make 48 mounds. Bake 9 to 11 minutes or until golden brown. Cool on baking sheet 3 minutes. Remove to wire rack to cool completely. BEAT frosting and remaining 3/4 cup peanut butter in medium bowl with electric mixer on medium speed until blended. Spread in an even layer on the flat side of half the cookies. Place another cookie, flat side down, on top of filling mixture to make sandwich cookies.
In a large skillet over medium heat cook chicken in butter until browned on both sides. Stir in remaining ingredients and heat until bubbly. Reduce heat and simmer covered, stirring occasionally, until broccoli is tender (about 20-25 minutes).
In medium skillet, saute onion in butter until soft, but not brown. Add ground beef. Cook, breaking up the meat until done. In a 2-quart buttered casserole with cover, layer the carrots and half the cabbage. Sprinkle with salt & pepper. Add meat mixture, press down slightly. Add remaining cabbage. Combine spaghetti sauce, Worchestershire sauce & chives. Pour sauce over top casserole. Cover & bake at 350° F for about 1 hour or until cabbage is soft. Add cheese on top, bake uncovered for another 5-8 minutes until cheese is melted.
Bring orange juice to boil in small saucepan over medium-high heat and simmer until reduced to about 1 Tbsp., about 6 minutes. Meanwhile, place spinach in large bowl, and set aside. Whisk reduced orange juice, zest, ginger, vinegar, and honey together in small bowl. Whisk in vegetable and sesame oils and season with salt and pepper. Toss shrimp, orange segments, and scallions,with 2 tablespoons dressing in bowl and season with salt and pepper. . Toss spinach with remaining dressing and season with salt and pepper. Divide spinach among 4 individual plates and top with shrimp and oranges. Serve.
Heat beans on low in saucepan. Cut up hot dogs into pot. Add brown sugar, mustard, and ketchup or BBQ sauce. Heat and serve!
Combine all ingredients except for the oil. When well blended add the oil slowly. Chill before using.
Salt and pepper chicken thighs and drumsticks as desired. Dredge in flour, and then shake off excess. Lightly coat a saute pan with oil. Set over high heat. When almost hot enough to smoke, brown chicken pieces on all sides. Remove to a side dish. In the same pan, lightly brown the onions, and then return the chicken to the pan. In small mixing bowl, blend wine, stock or bouillon, and tomato paste. Add this mixture to the saute pan with chicken and onions. Add the herb bouquet, immersing it in the liquid. Bringing to a slow simmer, cover and cook for about 25 minutes. Chicken should be tender (a fork will pierce it easily). Note: This can be made in advance to this point; simply cover and reheat. Place chicken on a heated platter, skimming off any fat that is visible. Over high heat, reduce remaining juices for several minutes until lightly thickened. Adjust seasoning as desired (salt and pepper), and then pour sauce over chicken and serve.
Preheat oven to 350 degrees Fahrenheit. Grease 13x9 baking dish. Add butter and olive oil to frying pan on medium-high heat. When hot, add Spam and fry until slightly browned. Remove Spam from pan and add sliced onions (add more butter to pan if necessary); cook onions for 4 or 5 minutes until translucent. Slice potatoes (I used a mandoline set to 1/32). Layer in greased casserole dish: Potatoes, onions, Spam, cheddar, alfredo sauce (just drizzle on each layer, no need to pour - this is very rich!). Keep layering until you run out of ingredients. Cover with foil and bake for 2 hours.
Arrange fruit in bowl. Pour the fruit juice over it. Sprinkle with almonds and garnish with fresh mint, if using.
Preheat oven to 300°F. Remove the chorizo's case and heat it in a large skillet over medium-high heat until no longer pink, for about 6 to 7 minutes. Remove from heat and spoon off most of the fat. Slice cheese into 1-inch cubes and place half in a 2-quart casserole dish. Top with half the chorizo, the green peppers and remaining cheese. Top with remaining chorizo. Bake 15 to 20 minutes, until creamy and bubbly. Remove from oven. Top mixture with green onions and cilantro. Serve immediately using a spoon to serve on the tortillas. Mmmm -- delicious.
Preheat oven to 350°F. Place a paper cupcake liner in each cup (12 total) of muffin pan. Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each. Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper. Bake for 20 minutes. Allow tarts to cool completely before filling. When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling. Chill thoroughly before serving.
Snap off ends of asparagus and cut on the diagonal and blanch (add asparagus to boiling water and cook until just tender,while still maintaining bright color. Then remove, drain and IMMEDIATELY immerse into a bath of COLD water and ICE). Prepare vegetables and grapes and then toss together with dressing. Season to taste and top with roasted almonds. Serve.
Part boil potatoes for 20 minutes and let them cool. (You can do this step 1-2 days in advance and refrigerate them). Cut into wedges. Mix salt, pepper, paprika and garlic powder and sprinkle over potatoes. Sprinkle with olive oil making sure each wedge is evenly coated with spices and oil. Preheat oven to 430&deg;F. Line baking sheets with aluminum foil (or parchment paper) and place potatoes on sheets. Bake on 430 F for around 40 minutes or until golden, turning potato wedges once. Serve with parsley and parmesan cheese on top and a side of ketchup.
Combine the yogurt, sour creamn, chutney, vinegar, lemon juice, allspice, and pepper in a medium bowl.
Dissolve the yeast in the milk; Add salt, 1/4 cup olive oil, 1 tablespoon oregano, and 1/4 cup parmesan cheese. Add flour a little at a time; When dough is manageable, turn out dough onto lightly floured surface and knead until smooth. Place in bowl lightly oiled with olive oil; Rise for 1 hour in dark, warm place until dough has doubled. Knead dough for 2-4 minutes; Divide dough into 20 equal pieces, roll each piece into a ball; Butter large loaf pan and place 14 of the balls on the bottom in 2 rows, 7 in each row; Brush with olive oil; Place remaining 6 balls down the middle on top of the other 14; Brush with olive oil and sprinkle with 1 tablespoon oregano and 2 tablespoons parmesan. Cover and let rise for 45 minutes. Bake for 35-40 minutes at 400 degrees. The balls will produce a beautiful,"mountainous" surface on the bread- a real conversation piece!
Preheat oven to 375°F. For the Tofu Ricotta (see also my recipe #279343): In a large bowl, mush the tofu up with your hands, till it's crumbly. Add lemon juice, garlic, salt and pepper and basil. Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes. Add olive oil, stir with fork (olive oil is sticky). Add nutritional yeast and combine all ingredients well. Cover and refrigerate until ready to use. For the "meat" layer: In a large pan over medium heat, saute the chopped onions in the olive oil until slightly tender. Add garlic and saute until fragrant. Add the dried Italian seasoning and crushed red pepper, if using, and stir to coat onions/garlic evenly. Next add the dried textured vegetable protein (TVP). It will begin to absorb ALL the liquid in the pan. Add a splash or two of the vegetable stock and stir to coat all the TVP with the garlic/onions. Next add the tamari, which will give the TVP it's darker color. Stir to coat, add the nutritional yeast then slowly add the vegetable broth, and slowly stir as the liquid absorbs. Lower the heat and let simmer for 5-7 minutes. Add the chopped spinach and stir to incorporate evenly. Keep mixture on low until ready to assemble. Layer you lasagna as you wish. If using the "no bake" noodles, be sure to use plenty of sauce on each layer to soak into the dry sheets. 1-2 cups sauce on the bottom of pan, layer of dry noodles, layer of 1/2 "meat" spinach mixture, layer of sauce. Then layer of noodles, layer of vegan ricotta, layer of sauce. Layer of noodles, layer of second 1/2 of "meat" spinach mixture, layer of sauce, then top with noodles and sauce. Cover with foil and bake in oven for 1 hour. Remove and let sit for 20 minutes before serving. Can be topped with vegan "parmesan cheese".
Put your very clean half-pint jars and bands into a huge pot of boiling water. Put lids in hot but not boiling water. Start your water-bath canner and let it come to a rolling boil before you start the recipe. Crush the strawberries a layer at a time in a big pot (the recipe boils up) but don't pulverize them as they cook down easily. When the first layer is crushed add another layer and repeat until all of the berries are crushed. Add Fresh Fruit and Sure Jell and stir well. Add lemon juice and stir well. Bring to a boil over medium to medium high heat and add the sugar stirring constantly until it comes to a full boil. Boil for one minute, stirring all the while. Remove from the stove and set on a few thicknesses of bath towels. Drop in a teaspoon of butter to help cut the foam and skim if you need to. Ladle into hot jars and process in a fiercely boiling hot water bath for ten minutes. Turn off the heat and wait about 2 minutes and remove the jars to a rack set over a bath towel or on a double thickness of bath towels. Wait 24 hours, check seals, remove bands and wipe the jars and label them.
Pre-heat oven @ 350. Mix together the "Apple Mix" ingredients in a large bowl. In another bowl, mix together the crust ingredients. Spread the "Apple Mix" in a 9"x12" baking tray, and evenly distribute the crumb crust on top. Bake @ 350 until browned nicely, or until all the water is absorbed. NOTE: Cooking time is an estimate.
Mix peanut butter and powdered sugar together in mixer, then mix in the butter. Roll mixture into balls. Melt the chocolate candy coating according to package directions. Dip balls into melted chocolate leaving a circle of peanut butter showing. Place on wax paper. Store in refrigerator.
Heat oven to 350° F (325° F for glass or insulated baking pan) and grease bottom only of 13" x 9" pan. Microwave chocolate and canola oil in large microwavable bowl on high for 2 minutes. Stir until chocolate is completely melted. Stir sugar into chocolate until blended. Mix in eggs and vanilla. Stir in flour and nuts. Spread into prepared pan and bake for 25-30 minutes (add 3-5 minutes for insulated baking pan) or until toothpick inserted in center comes out with fudgy crumbs - DO NOT overbake. Cool in pan; cut into 24 brownies.
Preheat oven to 350°F Flatten chicken to 1/4" thickness & sprinkle with pepper. Place a slice of ham & 1-2 slices of cheese down the center of each piece. Roll up & tuck in ends; secure with toothpicks. In a shallow dish, pour in milk. In another dish, combine the crushed cornflakes, paprika, garlic powder & salt. Dip chicken in milk, then roll in crumbs. Place in a 13x9 greased baking dish. Bake uncovered for 25-30 min or until juices run clear. Meanwhile, in a small saucepan, whisk the soup, sour cream/yogurt & lemon juice until blended; heat through. Discard toothpicks from chicken & serve with sauce.
Combine mango, papaya, cucumber and red onion in a bowl. Whisk together vinegar, orange juice, rind, mustard and honey. Slowly whisk in oil. Stir in poppyseeds and mint. Toss with fruit, cucumber, and red onion. Lay watercress on a platter and top with salad. Great served with spicy chicken.
In a large skillet, cook sausage over medium high heat until browned and crumbly, about 10 minutes. Sprinkle flour onto sausage, and stir until well combined. Gradually whisk in milk, cream, salt and pepper, and bring to a boil over medium heat. Reduce heat and simmer, stirring frequently, until thickened, about 10 minutes. Serve over split biscuits. Enjoy!
Toast the bread. Spread the peanut butter on the toast, then the apple butter. Top with banana slices, and make a trail in between slices with the cheerios. Enjoy!
Pull the caps away from the mushroom stalks. Finely slice the caps and chop the stalks, keeping the 2 piles separate. Heat the oil and half the butter in a heavy based saucepan and add the chopped onion, mushroom stalks and 1/2-3/4 of the sliced mushroom caps. Fry about 1-2 minutes, stirring frequently, and then cover and sweat over a gentle heat for 6-7 minutes, stirring occasionally. Stir in flour and cook for 1 minute. Gradually add the stock and milk to make a smooth, thin sauce. Add the basil, and season with salt and pepper. Bring to the boil and then simmer, partly covered, for 15 minutes. Allow to cool slightly and then pour into a food processor or blender and process until smooth. Melt remaining butter in a heavy based frying pan, and fry the remaining mushrooms over a gentle heat for 3-4 minutes until they are just tender. Pour soup into a large clean saucepan and stir in sliced mushrooms. Heat until very hot but not boiling and add salt and pepper to taste. Add the cream. Serve at once garnished with the basil leaves.
Bring the pineapple juice to a boil in a small saucepan and reduce until it measures 1/4 of a cup; once reduced, cool and reserve. Combine the milk, sugar and salt in a medium saucepan over medium heat and bring up to a simmer, stirring occasionally. Dissolve the cornstarch into the cooled pineapple juice, whisk to make sure there are no lumps and then whisk into the simmering milk mixture. Continue to simmer and stir until the mixture begins to thicken, about 10 minutes. Add some of the milk mixture to the egg yolks, mix and then add the egg yolks to the pot, stirring all the while. Raise the heat, bring the mixture to a boil, stirring constantly, until the mixture is very thick and puddinglike. Remove immediately from the heat and pour into a dessert bowl. Refrigerate at least four hours or overnight. Dust with nutmeg before serving.
Preheat oven to 400 degrees. Grease muffin tin, or line with paper liners. With an electric mixer, cream butter until soft. Add sucanat and molasses, and beat until light and fluffy. Add egg and pumpkin, stir until well blended. Sift flour, salt, soda, cinnamon, cloves and nutmeg into the butter mixture, and fold in, being careful not to overmix. Gently fold in raisins. Spoon equal amounts into muffin tin. Bake until the tops spring back when lightly touched, about 12-15 minutes. Let cool in pan 3 minutes before moving to cooling rack.
In large pot, heat margarine with ham pieces and onion; cook until onion is tender and ham is nicely browned. Add green beans, potatoes, salt, pepper, chicken broth, thyme, parsley, and marjoram, stirring mixture thoroughly. Bring mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer, for 20 minutes, or until potatoes are tender, stirring occasionally. Note: If you prefer to use smoked ham in this recipe, adjust your seasoning for salt to taste.
MUSHROOMS: Combine first six ingredients in resealable plastic bag. In a medium bowl, combine buttermilk and pepper sauce. Add mushrooms and let soak for about 5 minutes. Meanwhile, heat 2-3 inches oil in deep fryer or large deep saucepan to 375°F. Remove mushrooms from buttermilk mixture and toss in flour mixture. Carefully drop 2-3 mushrooms in hot oil and fry 2-3 minutes or until golden brown. Drain on paper towel-lined plate. CHIPOTLE MAYONNAISE SAUCE: Combine mayonnaise and hot pepper sauce and serve with mushrooms.
Oil grill and heat barbecue to medium. In a medium-sized bowl, stir yogurt with seasonings. Open thighs. Add to yogurt mixture and turn to coat. Lay chicken flat on grill. Barbecue, covered for 4 minutes. Baste with any remaining yogurt mixture. Turn chicken and continue to barbecue, covered until chicken feels springy when pressed, 4 to 6 more minutes. Place on platter and sprinkle with coriander.
Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper, or use a nonstick pan. Melt butter in the microwave about 30 seconds. Toss the pecans in the melted butter to evenly coat. Spread the nuts on an ungreased baking sheet and bake 10 to 15 minutes, or until golden and aromatic. Let cool, then chop roughly. Place the chopped pecans and the remaining ingredients in a bowl and mix with a wooden spoon until evenly moistened. Spoon about 1 tablespoon of batter for each cookie onto the lined baking sheet and gently flatten (these cookies do not spread). Bake 10 minutes or until the coconut turns very pale golden, being careful not to overbrown.Let rest on cookiesheet 5 minutes then transfer to wire racks to cool.
In a large skillet, melt 1/4 cup of the butter (reserving the other 1/4 cup for later)over medium heat. Saute the onion, celery, bell pepper and garlic until tender. Add the other 1/4 cup butter to the skillet and stir in until melted. Sprinkle the flour into the skillet and stir until combined. Add the canned tomatoes, tomato paste and red wine, blending well. At this point, add all the remaining ingredients except for the shrimp. Let come to a boil, then reduce heat to low, cover and let simmer for 30 minutes, stirring occasionally to prevent sticking. Add shrimp to simmering creole and stir to combine. Cook approximately 10 more minutes, until shrimp turns pink and is done. Remove bay leaves before serving. Serve over hot cooked rice.
Beat together the flour and 2 T melted butter. Pour boiling water over and whisk to mix. Whisk in yolk/cream mixture. Whisk in lemon juice. Keep warm until serving time. Whisk in remaining butter.
Beat cream cheese and sugar in large bowl, with a mixer, on high speed until smooth. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. Add pie filling as a topping (optional). Keep leftovers refrigerated.
Heat oil. Saute onions until translucent. Add garlic, peppers and tomato paste. Cook for 10 minutes. Add beef, caraway seeds, paprika, stock and lemon juice. Simmer for about 1 1/4 hours Add potatoes and continue simmering until meat and potatoes are tender. Season with sea salt and pepper to taste.
Heat oven to 375°F In medium bowl, stir cookie mix, flour, butter and egg until well blended. Roll into 1 1/4-inch balls. Spray cookie cutter with cooking spray; place on ungreased cookie sheet. Press dough ball evenly into cutter. Remove cutter; reshape dough if necessary. Continue making heart-shaped cookies, placing 2 inches apart on cookie sheet. Spray cookie cutter as needed with cooking spray. Bake 6 to 8 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet.
In small mixing bowl combine sour cream, peppadew peppers, and white wine. Mix thoroughly and refrigerate for 1 hour. In large stock pot cover potatoes with water and add 2 tablespoons salt. Set heat on high and boil until fork tender. In a large saute pan over medium heat cook bacon and saute onions until caramelized. Transfer bacon and onions from pan on to a paper towel to absorb grease. Distribute evenly on a platter and keep warm. Leave remaining fat in pan. When potatoes are fork tender, drain, and with a clean kitchen towel, palm smash the hot potatoes to approximately 1/3-inch thick. Reheat fat in saute pan and add 2 tablespoons olive oil. Heat to oil medium heat and place potatoes in oil. Season with salt and pepper and brown on both sides, then transfer to onion and bacon platter. Repeat, adding more oil, until all potatoes are cooked crispy. Top potatoes with Parmesan and then with sour cream mixture.
Set a rack at the highest oven position and heat the oven to 400°F In a small, shallow bowl, whisk the hoisin sauce, vinegar, soy sauce, garlic, and ginger. Dredge each chicken piece in the glaze, coating completely. Put the pieces, skin side down, in a rimmed, shallow 10x15-inch sheet pan. Pour any leftover glaze over the chicken; sprinkle liberally with pepper. Roast on the top rack until the juices run barely clear when you prick the chicken, about 40 minutes. Remove the pan from the oven and set the broiler on high. Turn the chicken over and baste it with the pan drippings. If a lot of fat has rendered out, spoon some off before broiling to prevent flare-ups. Broil, basting the chicken and rotating the pan for even browning, until the chicken is shiny and well browned, about 8 minutes. Drizzle the chicken with the pan drippings before serving.
Wash and dry the button mushrooms. Place them in a food processor. Mix the corn starch into the mushrooms. Process until it's finely chopped. Cut the pancetta into lardons. Saute the pancetta with the butter slowly, until golden brown. Add the onion to the pot, and cook until translucent. Using a microplane, mince the garlic directly into the onion and pancetta. Add the mushroom mixture. Add three tablespoons of the beet puree. You can keep the rest of the beets in the freezer, to use another time. Add the nutmeg, tomato paste, cream, curry, and soy sauce, and cook slowly for 20 minutes. It will thicken like a bolognese. Season with salt and Pepper. Add the cooked soba noodles and sprinkle with parmesan cheese and chopped chives.
Place one pie crust in a baking dish. Combine spices with LUCKY LEAF Apple Pie Filling. Pour apple mixture into crust. Melt caramels and milk in microwave-safe bowl for about a minute, stirring twice. Pour melted caramels over the LUCKY LEAF Apple Pie Filling. Place pecans on top and cover with the second crust. Vent crust for baking. Brush top of pie crust with the beaten egg wash and sprinkle with 1 teaspoons sugar. Bake at 425 for 45 minutes.
Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Add sliced leeks and saute until golden and tender, about 10 minutes. Add sliced zucchini and saute until beginning to soften, about 3 minutes. Add 1 cup half and half and crumbled goat cheese and stir until goat cheese melts. Remove sauce from heat. Season sauce with salt and generous amount of pepper. Meanwhile, cook fettuccine in large pot of rapidly boiling salted water until pasta is just tender. Drain fettuccine and return to pot. Add sauce to fettuccine and toss until thoroughly coated. Transfer fettuccine to large bowl. Top pasta with smoked salmon and serve immediately.
Place all ingredients (except cornflour) into a container and marinade for at least 1 hour. Place all ingredients into a pan and simmer for 30-45 minutes. Remove the lamb from the sauce and continue to boil for 5 minutes. Thicken with the cornflour if desired. Char grill the poached lamb and cook for 5-8 minutes on both sides. Serve with rice and sauce.
Prepare sauce by mixing all ingredients. Chill. Thread shrimp on skewers. Brush shrimp with olive oil, then season with salt and pepper and grill over coals until pink. Serve with sauce and lime wedges.