HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together butter and brown sugar until the mixture is light and fluffy. Beat together egg, sour cream, and molasses. Stir in the raisins. In a bowl whisk together the flour, baking soda, salt, and bran. Add the dry ingredients to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.) Spoon into 12 paper lined muffin tins. Bake at 400°F oven for 15 to 20 minutes. I baked mine 6 at a time in the toaster oven -- took 15 minutes.
Combine all ingredients except roast, buns, and pickles in crock pot. Mix well. Add roast. Roll the roast around to coat with the other ingredients. Cover. Cook on Low 8-10 hours. Remove roast. Cool enough to shred meat with two forks. Depending on the direction of the grain of the meat, you may want to cut into smaller pieces with a knife before shredding. The last time I made this, I had very long shreds of meat that didn't stay on the bun very well when I bit into it, because the grain ran weird on the roast, and I just shredded it anyway. Return meat to sauce. Heat well. Serve on buns with pickles, if desired.
Pound lamb until it is an even thickness. Place it in a shallow glass dish. Mix remaining ingredients until well-blended and pour over lamb. Turn meat in marinade, cover, and marinate in refrigerator overnight. Drain lamb and reserve marinade. Place meat on grill 6 inches above gray coals and grill for 40 to 45 minutes, brushing with marinade and turning every 10 minutes. Let lamb rest for 10 minutes. Cut meat into thin slices (lamb will be pink) and sprinkle with chopped fresh mint.
Put whole turkey breast in the crock pot. Stir the cranberry sauce to break it up somewhat before pouring over the turkey breast. Cook on low for 10 hours.
Heat oven to 350 degrees. In medium bowl, combine cookie crumbs, 1/2 teaspoons espresso powder and melted butter; mix well. Reserve 1/4 cup crumb mixture for topping. Press remaining mixture in bottom of ungreased 8-inch square pan. Beat cream cheese in medium bowl at medium speed until smooth and creamy. Add sugar, remaining 1/2 teaspoons espresso powder, vanilla and egg; blend well. Pour over crust. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 15-20 minutes or just until center is set. Cool 30 minutes or until completely cooled. Cover loosely; refrigerate 3-4 hours or until firm. With hot, wet knife, cut into bars. Store in refrigerator.
Combine all ingredients in a slow cooker. Cook on high 4-5 hours or on low 6-7 hours. Serve with desired toppings.
Bring a pan of salted water to a boil, and cook the potatoes for 30 minutes. Drain, and put back into the dry pan. Peel the garlic cloves and put them in the dry pan with the potatoes. Mash the potatoes and garlic so they are cracked and split. They can be done ahead up to this point and left in the pan but leave the lid off, so they don't get watery. Preheat the oven to 425 degrees F and slip a roasting pan in to heat up at the same time. When the oven is hot, pour the oil into the pan and leave it to heat up for 10 minutes. Carefully tip the potatoes and garlic into the hot oil and cook for 15 minutes. Turn the potatoes over and cook another 15 minutes until browned and crispy. Serve immediately.
heat butter in frying pan until it melts. Fry sausage, or whatever you chose. toast bagel until brown or however you desire it. Spread your butter, mayo, etc. onto the bagel. when pan is hot, crack egg into the pan, and scramble it well. next, add the cheese to the egg and leave it there till it melts. put the egg onto your bagel and then add the sausage or bacon etc. Enjoy your sandwich.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can french fried onions. Pour into a one-quart casserole. Bake at 350° for 30 minutes. Top with remaining onions and cheese. Bake uncovered, 5 more minutes.
Heat oven to 400°F Grease an oval 2-quart casserole dish with tablespoon of the olive oil. Spread potatoes and peppers over bottom of the dish. Season with 1/8 teaspoon each of the salt and pepper. Bake at 400°F for 35 minutes or until potatoes are tender, stirring occasionally. Scatter garlic over potatoes and peppers. Season fish with remaining 1/8 teaspoon each salt and pepper and place on top of the potatoes. Distribute olives and tomatoes over the casserole. Drizzle with lemon juice and remaining 1 tablespoon olive oil. Sprinkle with parsley. Bake at 400°F for 25 minutes or until fish flakes easily when tested with a fork.
Preheat oven to 180C/350°F. Using a sharp knife, trim away any fat or meat about 5cm down from the cutlet tips. Scrape the bones clean with a knife. Next, interlock the cutlets to create a joint and secure with string. Place in a roasting tin. Mix together all the remaining ingredients until well combined, then place the stuffing in the centre of the joint, pressing in well. Roast for about 55 mins or until golden brown and tender. Remove the joint from the oven. Leave to rest for approximately 15 minutes in a warm place, then transfer to a warmed serving plate and garnish with sprigs of fresh herbs before serving.
Preheat oven to 300. Put half the sugar in a saucepan over medium heat. Stir and let the sugar caramelize. When melted and golden brown (not burnt), pour the caramel equally into 4 remekins. In a small pan, heat the coconut milk over allow heat until warm. In a bowl, beat eggs with the remaining sugar until light and creamy. Gradually add the coconut milk, beating as you do. Strain the custard and pout into remekins. put the remekins into a baking panm and pour enough hot water around them so it come halfway up the cups. bake for 30 - 40 minutes, until the coconut caramels are set. When cool, refrigerate the remekins. To serve, run a knife around the edges of the bowl and invert onto plate. Make 4 individual custards.
To make the crust, spread crescent rolls in a 10x15 pan, sealing all seams. Bake until golden. Let Cool. Mix cream cheese, sour cream, and taco seasoning with a mixer until creamy. Top with tomato, olives, green onions and cheddar. Refrigerate to blend flavors. Cut into appetizer size pieces.
Make waffle batter (all above ingredients minus the orange, apples, butter and syrup) in a blender or mixing bowl with hand mixer. Place on greased waffle iron. Cook until steam stops escaping from the waffle iron. Cut oranges and apples. Serve Pumpkin Chocolate Chip Waffles with Fruit topped with Butter and Syrup.
Mix together all the ingredients. Roll into SMALL balls (they are very rich) and then roll the balls in the extra wheat germ.
Heat oven to 350. Line a cookie sheet with foil, coat with nonstick spray. Whisk flour, cocoa, and baking powder in a medium bowl until thoroughly blended. Melt butter and one cup of the semi sweet chocolate chips in a medium saucepan over low heat, stirring as needed. Remove from heat; whisk in sugar, then eggs and vanilla until blended. Scrape into flour mixture, stir until smooth. Stir in 1/2 cup semi sweet chocolate chips, 1 cup of white chocolate chips and nuts. Let stand 5 to 10 minutes, then drop 1/4 cupfuls 2 inches apart on prepared baking sheet(s). Bake immediately for 12 minutes or until cookies are puffed and shiny. Cool on foil for 1 to 2 minutes, then remove to a wire rack to cool completely.
Preheat the oven to 350 degrees F. Spread parchment paper on a baking sheet. Heat the water, margarine and salt in a pot until the margarine is melted. If you are using kosher for Passover margarine this may take some time. Bring this mixture to a boil, remove from the flame and tip all the matzoh meal into the pot at once, stirring furiously. Return to low heat and cook for 1 minute. Keep stirring. The dough should come away from the sides of the pot and form a rough ball. Remove from the heat and let cool for about 5 minutes. Beat in 1 egg. When the dough is smooth and the egg has been fully incorporated into it, beat in another. Keep doing this until all 5 eggs have been added and the mixture is completely smooth. You will get a good workout if you do this by hand with a wooden spoon. Spread the dough on the baking sheet covered in parchment paper in pizza crust formation. You can make one large of several smaller crusts. I would go with the smaller crusts, as the dough bakes into a delicate"bread" and one large crust may not be supportive enough. Bake for about 15 minutes, until the crusts can hold their shape. Remove from the oven and let cool for about 10 minutes. Spread the tomato sauce evenly over the pizza crusts. Sprinkle the cheese over the tomato sauce. Sprinkle oregano over the top. If you want to add any toppings, this is the time and place. One of my kids likes olives on her pizza, another likes chopped tomatoes. Bake in the oven for another 15-20 minutes, or until the cheese is bubbly.
Mix dressing ingredients in blender, or mix and shake well. Dressing can be made in advance and refrigerated. Toss all salad ingredients with dressing.
Preheat oven to 180°. Hand mixer together butter and sugar. Add eggs and crushed bananas. Mix well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Mix just until combined. Do not overmix. Pour into greased loaf pan. Bake for 60 minutes.
Heat oven to 325°F. Grease 12-cup muffin pan or line with baking cups. Place metal bowl over medium saucepan of barely simmering water (bowl should not touch water). Add butter and 6 oz chocolate. Let stand until melted; stir until smooth. Cool to room temperature. Whisk in sugar and egg yolks. Stir in flour and baking powder. In large bowl, beat egg whites at medium speed until frothy. Add cream of tartar. Beat at medium-high speed until soft peaks form. Fold one-fourth of the whites into chocolate mixture. Gently fold in remaining whites until mixed. Spoon batter into muffin cups, filling two-thirds full. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan; cool completely. To make chocolate curls for garnish, line 4x2x2-inch mini loaf pan with plastic wrap. Melt 6 oz of the chocolate in metal bowl set over pan of barely simmering water (do not let bowl touch water). Pour into mini loaf pan; cool until firm. Unmold chocolate; remove plastic wrap. Using vegetable peeler, make curls. In medium saucepan, combine remaining 6 oz semisweet chocolate and whipping cream. Heat over low heat until melted and smooth, stirring frequently. Spread each cupcake with frosting; let cupcakes stand until frosting is cool but not set. Garnish with chocolate curls.
Mix mayonnaise with curry powder and check for taste. Gently mix with all but the nuts. Allow to combine. Sprinkle with nuts and serve on lettuce leaves.
Mix crushed wafers, confectioner's sugar, 1 cup of the pecans and the cocoa. Add the corn syrup and rum. Mix well. Roll into 1" balls. Roll half in the granulated sugar and the other half in the remaining pecans.
Combine dry ingredients in a medium mixing bowl. Whisk till well mixed. Combine wet ingredients in a measuring cup; whisk till well mixed. Add to dry ingredients. Scoop into greased muffin tins (a scant 1/4 cup each). Bake at 400 deg. F. for 12-15 minutes, till done.
Mix together first seven ingredients. Cover and chill for 15 minutes, until dough is easy to handle. In a small bowl, blend Cinnamon-Sugar ingredients together. Form dough into walnut-size pieces and roll into Cinnamon-Sugar. Place cookies 2 inches apart on a greased baking sheet. Bake at 350 degrees for 10-12 minutes. don't overbake. Remove to a wire rack to cool. You can sprinkle a little extra colored sugar on top of freshly baked cookies, if you want more color.
In a very large mixing bowl, add the sugar, oil and salt into the boiling water. let cool to lukewarm, then stir in eggs. If you think the water may to too hot for the eggs, temper them by putting the them into a small dish and very slowing pour about 1/4 c of the water on to them stirring with a fork the whole time. When mixed, pour them into the sugar/water mixture. In a separate bowl, stir the flour and yeast together, them add to the water mixture about 2 cups at a time. Exact measurements will vary, but the dough should be soft, not sticky. Dump the dough onto a lightly oiled cookie sheet and knead the dough. Clean and oil the large bowl it was in, put the dough in and brush with oil. Let is rise in a warm place (the oven - shut off, but with light on is a good spot) until doubled. Punch down, let rise until double again. Shape into buns and place into well oiled pans. Let rise, bake @ 350 for 20-25 min's until brown. Brush with butter when baked. This is a very large batch and can be halved. It is also a great dough for cinnamon buns and pizzas if you have some left over.
Whisk lime juice, honey, mint, and oil together until honey is dissolved. Combine the melons and onion in a large bowl. Toss melon mixture with lime dressing to coat. Garnish with salt and pepper to taste.
Bring 4 quarts water to rolling boil, covered, in stockpot. Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside. Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes. While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot. Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.
Parboil lobster for 7 minues in salted water. Remove and cool. Place the lobster on its back and use a good size, firm knife. Start at the lobsters mouth and quickly slice down the middle of the body and tail. Use both hands to open the body and remove the stomach (located just behind the mouth parts) and the tomalley (the green liver type organ that will be very obvious). Prepare a stuffing of your choice. I like this simple one. Fill the body and tail of your lobster with the stuffing mix. Preheat oven to 450 degrees F. Place the stuffed lobsters on a cookie sheet, and bake for 12-15 minutes or until stuffing is browned.
Smash all together using a fork (coarser), blender (smoother), or food processor (smoothest). Put in a bowl, sprinkle a handful (more or less) of cheese over top and melt in microwave or oven. top with sour cream and diced tomatoes (opt.). Serve with pita chips, tortilla chips, warm crusty bread, or corn chips.
Over a peive of parchment or wax paper, sift together the flour, sugar, baking powder and salt. Pour from paper into a mixing bowl. Add yogurt, oil, and eggs to flour mixture. Beat 1 minute with hand mixer on med speed. Pur batter into a 9X9" greased baking pan. Sprinkle half of the cinnamon-sugar mixture over the top. Bake at 350 F for 35-40 minutes, or until a toothpick inserted comes out dry. Sprinkle half of the blueberries over the top. Sprinkle the remaining cinnamon-sugar mixture over the top. Turn oven to broil. Broil until hot and bubbly over the top. Cut into squares and serve with the reserved blueberries on the side.
MIx finely chooped walnuts, sugar and 1 heaping T rosewater set aside. Render butter and skim off curdle. Butter cookie sheets with curdle. Lay 1 sheet dough & butter entirely. Place another sheet over this and butter the ends. Mound nut mixture along the short end of the dough and roll up. Crimp the ends of the roll and place on cookie sheet Place rolls tightly against each other When sheet is full, butter the tops. Diagonal cut while raw. Bake at 300 degrees for 1 hour (brown). Syrup - In a sauce pan, mix 1 bottle of white Karo syrup lite with a little water and 1 heaping T rosewater. Boil. Apply to bakliva while hot. Let cooll completely before storinn in air tight plastic container. May be frozen.
Preheat oven to 350 degrees F. Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 ramekins (7-8oz size). Top each ramekin with 1/2 cup of the remaining crisp topping. Place ramekins on a sheet pan and bake in the middle rack of the oven for 30-35 minutes or until the fruit is bubbling and the topping is browned. Allow to cool for 1 minutes before serving. Crisp topping. Place the flour, sugar, nuts and cookies into a large mixing bowl and combine. Work the butter into with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.
Beat eggs, oil, and vanilla until frothy. Add remaining ingredients, and beat with electric mixer until smooth consistency, or until well blended. Pour into 13 x 9 pan and bake at 350 degrees for 35-40 minute or until a toothpick tests clean. Frost with cream cheese frosting when cool.
Sieve flour with salt into a flat dish. Pour the milk and some water and knead to a smooth dough. Cover with cloth and set aside for 1 hour. Knock back the dough, add the vanaspati, ajwain and crushed fennel seeds and knead well till the dough is soft. Make 12-15 balls and keep aside covered with a wet cloth for 1 hour. Roll out into a disc about 5 inches in diameter, layer with oil and dust with some flour. Cut a radius and keeping the centre as pivot, roll into a cone. Cut the top of the cone and insert at the back. Flatten the dough with your palm to make a pedha. Repeat for all the others, dust with flour, separate by butter or brown paper and refrigerate for 20 minutes. Shallow fry fry on a tawa till golden brown and serve hot.
Pour or squeeze lemon juice over 1 cup of fat free greek yogurt and stir to combine. That's it! You're done!
Beat all ingredients with wire whisk or hand beater until well blended. The batter will be thick. Pour batter onto hot griddle, by spoonfuls, grease if necessary, spread lightly. Cook until edges are dry. Turn, cook until golden brown.
Trim all fat from the meat and cut into pencil-thin strips. In a deep skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth; cover and simmer for 15 to 20 minutes, or until the meat is fork-tender. Stir in the green pepper strips, celery, onions, and 4 fluid ounces of Coca-Cola; cover and simmer for 5 minutes- do not overcook, the vegetables should be crisp-tender! Peel the tomatoes, cut into wedges, gently stir into meat. Blend cornstarch with 2 fluid ounces of Coca-Cola and the soy sauce; stir mixture into the meat and cook until sauce is thickens, about 1 minute, stirring lightly with a fork. Serve over hot rice.
Instructions: Pound chicken breast (4) you may fillet chicken depending on desired thickness and coat each piece in flour mixture (flour,sea salt,pepper,and Parmesan cheese). Fry in pan with hot canola or olive oil. Turn only once each side until crispy brown, set aside on plate with foil tent. Melt butter in pan with oil and bits from frying. Add garlic and shallots and saute. Stir in lime juice, chicken broth and stir until smooth. When sauce is slightly thickened, add serrano chilis and grapes. Dilute with more chicken broth/white wine to desired consistency. Arrange chicken on a bed of linguine or mashed potatoes and pour sauce over top- garnish with lime wedges and Parmesan cheese if desired.
Peel onions, slice very thin. place in shallow 2 1/2 qt. greased casserole dish. Place layer of Swiss cheese over onions Layer onions and swiss cheese ONLY ONCE. Combine in large bowl: flour, milk, salt and Tobasco. Beat until smooth. Add egg, beat again. Pour over onions and cheese. Bake 35-40 min. at 350°, in 9x13" pyrex dish.
Let cream cheese soften. In a bowl, beat all ingredients together. Blend mixture until it's smooth. Refrigerate several hours. Roll into a ball and roll in nuts of your choice.
Preheat oven to 400 degrees. Line cookie sheet with foil. Place 40 crackers in one layer on cookie sheet. In saucepan on low heat, combine butter and brown sugar. Heat until blended. Boil 3 minutes. Pour mixture evenly over crackers. Sprinkle cracker centers with chocolate chips. Place in oven until chips melt. Sprinkle with chopped nuts. Cut while warm. Store on wax paper.
Brush butter over the entire top of one tortilla. Sprinkle generously with cinnamon sugar. Cut into 8ths. Put onto a cookie sheet and bake at 350 degrees till light brown (not to dark). Approximately 8 to 10 minutes.
Beat eggs well. Add flour stirring constantly. Stir in milk, salt and butter. Pour into greased pie pan. Bake 450 for 12-15 minutes. Sprinkle with powdered sugar. Serve hot with butter and honey.
Combine tortilla chips and butter; stir well. Firmly press into bottom of 10" spring form pan; set aside. Beat cream cheese until creamy; add eggs one at a time beating well after each addition. Add mayonnaise, taco seasoning and flour; beat at low speed until smooth. Stir in chicken and cheese. Pour batter into prepared pan. Bake at 325 for 55 minutes. Spread sour cream on top of cheesecake and bake 10 additional minutes. Let cool to room temperature in pan on wire rack. Cover and chill at least 8 hours. To serve carefully remove sides of pan. Arrange toppings on cheesecake. Serve with picante sauce.
Remove the pit from the avocados, and scoop into a food processor along with the lemon juice and salt. Puree until completely smooth, scraping down the sides ith a rubber spatula as necessary. Add the cucumber and pulse until cucumber is finely chopped. Add the mint and dill and pulse again so combine. You just want them well incorporated into the mid, not pureed. Let the mixture sit for 10 minutes or so to let the flavors marry, and then taste for salt and seasonings. Arrange the sliced of bread on the counter. Spread the avocado mixture onto all 12 slices. Add a single layer of cucumber on 6 of the slices. Close each sandwich. Use a steak knife to cut off the crusts. With a gentle touch (so as not to squish the filling out too much), cut each sandwich into 4 equal pieces, either squares or triangles. Serve topped with extra herbs, or lettuce.
In a large bowl, combine first 6 ingredients, and beat on low for 30 seconds. Switch to medium speed, and beat for 2 minutes. Pour into two floured ,and greased 9 inch round baking pans. Bake 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes, then remove from pans to wire racks to completely cool. In a small bowl, beat cream cheese, and sugar until smooth. Fold in whipped topping, Place one cake on a serving plate, and top with half of the cream cheese mixture and strawberries. Repeat with other 9 inch cake. Store in refrigerator.
Heat oven to 350°F. In a small bowl, beat cream cheese, sugar, and egg until smooth. If using coconut stir inches. Remove half of the dough from wrapper. Press half of the dough into bottom of an ungreased 9 or 8 inch square pan. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of cookie dough over cream cheese mixture. Bake at 350°F for 35-40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 1 hour until chilled. Cut into bars and serve chilled.