HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°F. Grease bottom and sides of rectangular pan (13x9) with shortening and lightly flour. Beat all ingredients (except baking cocoa and 1/8 teaspoons baking powder) with electric mixer on low speed for 30 seconds, scraping bowl occasionally. Pour two-thirds of the batter (about 3 cups) into pans. Stir 3 tablespoons baking coca and 1/8 teaspoons baking soda into remaining batter. Drop heaping tablespoonfuls of chocolate batter randomly into peanut butter batter. Pull knife through batters in S-shape curves for marble design. Turn pan 1/4th turn and repeat marbling. Bake for 40-45 minutes until toothpick inserted in center comes out clean. Cool. Frost with fudge frosting or Chocolate/Peanut Butter Buttercream Frosting.
Preheat the broiler. In a bowl, beat together the eggs, salmon, sour cream, chives, salt, and pepper. Heat the butter in a large ovenproof skillet over medium heat until the foam subsides. Pour in the egg mixture and cook, stirring for about a minute, until the egg is set on the bottom and still wet on top. Place the skillet under the broiler and broil for about 2 minutes, until the frittata turns golden brown. Using a spatula, carefully remove the frittata from the skillet. Cut into 4 wedges and serve immediately.
Mix everything together and spread into a greased pan (I use 9x13 for thick bars, but for thinner more snack sized bars use bigger) and chill then cut into bars. If you add the optional ingredients you may need to add more liquid binder.
In a crock pot, place the frozen chicken breasts, package of zesty Italian dry mix, and the whole jar of pepperoncinis. You can buy the whole pepperoncinis or the sliced ones. Turn the crock pot on high and allow the chicken to cook for 6-8 hours. Use a fork to shred the chicken while it is cooking.
Heat oven to 350 degrees Fahrenheit. Grease bottom only of 9X5-inch loaf pan. In large bowl, mix flour, sugar, baking powder, salt and allspice with spoon. Beat in buttermilk, butter and eggs until blended. Stir in blueberries and pecans. Spread batter in pan. Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Run knife round edges of pan to loosen loaf. Remove loaf from pan; place on wire rack. Cool completely, about 1 1/2 hours. In small microwavable bowl, microwave white chocolate chips on high 30 seconds. Stir until melted; if necessary microwave in additional 10 second increments until melted. Beat in powdered sugar and enough milk until smooth and desired drizzling consistency. Drizzle icing over loaf. Let stand until icing is set before storing.
Spread onions on bottom of 13x9-inch greased dish. Add chicken breasts (remove skin if desired). Season with salt and pepper to taste. Combine honey, mustard, lemon juice, oil and curry; pour over chicken. (Can prepare to this point and refrigerate up to 8 hours). Bake uncovered at 375 for 40-50 minutes. Baste 2 or 3 times during cooking.
In a medium saucepan melt butter over medium heat. Add chopped onion and salt. Saute until soft, about five minutes. Add garlic and saute until fragrant, about 30 seconds. Add remaining spices and stir. Saute for about 1 minute, cooking spices. If spices start to stick to pan, add some water - 1/4 cup should do. Add peas and stir to coat with butter, onion, and spice mixture. Add broth, 1/2 cup water and bring to boil. Cover and reduce heat to simmer. Simmer for 40-50 minutes or until peas are tender and most of the liquid has been absorbed. (Check peas periodically - you may need to add more water during cooking if peas are absorbing the liquid too quickly). Garnish with chopped cilantro/coriander leaves before serving. Options: Serve with hot basmati or brown rice for a filling one-dish meal. Or, double the broth/water to make a curried pea soup. To turn this into a spicy curry, add some finely chopped jalapeno, serrano, or chile pepper at the same time as the garlic. Update 1/6/2010: Some people have reported issues with the peas taking longer to soften. I have never had an issue but try cooking the onions without salt and waiting until the last 10 minutes or so of cooking time to add the salt. I have heard salt interfers with lentils softening perhaps it is the same for split peas. Curry powder - I usually use a mild Indian yellow variety, the all-purpose kind found in most US supermarkets. But I have also made this with a hot Madras and it was also delicious (but spicy!).
Preheat oven to 200 degree Celsius. Spread 2 teaspoons mustard over each chicken breast. Wrap 2 slices prosciutto around each breast and secure with a toothpick if necessary. Place chicken into a small baking dish and bake for 20 minutes or until chicken is cooked through. Serve with mixed vegetables.
Pour all ingredients into a blender, starting with the beans at the bottom. Blend thoroughly, making sure beans are chopped up and well incorporated. If the mixture is too thick, blend in small amounts of water until desired thickness is reached.
Soak beans overnight in 8 cups water. Next day drain water and add to pot with lots of water. Bring to boil reduce heat and simmer 1 to 1 1/2 hours. till tender. Drain and rinse with hot water. Place beans, onion, 1 cup hot water, cooked bacon, brown sugar, molasses,tomato paste, salt, dry mustard and pepper in a crock pot and mix throrougly. Simmer 10-12 hours on low setting.
In a 4-quart Dutch oven cook the potatoes, covered, in enough boiling lightly salted water to cover for 12 minutes or until tender; drain. Remove potatoes from pan. Add the butter to the hot Dutch oven and let it melt. Add the potatoes to the Dutch oven; mash with a potato masher until smooth. Stir in the sour cream, milk, salt, and pepper. Cook and stir over low heat until heated through. Transfer to a serving dish. If desired, place a dot of butter on top. Makes 8 to 10 servings. Make-ahead directions: Prepare potatoes through Step 2 but do not heat through. Transfer to a 2-1/2- to 3-quart casserole. Cover and chill for up to 24 hours. Before serving, preheat oven to 325°F Bake, covered, in the preheated oven for 55 to 60 minutes or until heated through.&#65533;&#65533;. Maple Mashed Sweet Potatoes: Prepare as above. Before serving, drizzle 1/4 cup maple syrup over potatoes and sprinkle with 1/4 cup chopped hazelnuts or almonds, toasted.
Preheat oven to 170°C. Mix the dry ingredients in a bowl, stir in the water to form a batter mixture. Heat oil in a shallow pan. Coat the zucchini, prawns or whatever with the batter, fry 2 minutes each side. Remove from pan, drain on kitchen paper, place in oven to keep warm while the rest of the zucchini is fried. Serve hot, or straight from the pan.
Combine the cranberries and rum and microwave for about a minute. Let it sit for about 15 minutes so that the cranberries can get a nice, steady buzz. In a food processor (Unless you really like working with a mortar and pestle for a long time) combine the hazelnuts with the margarine until it has a rough paste consistency. Stir together the sugars in a large mixing bowl. Beat together the egg and vanilla extract and mix them with your hazelnut 'butter'. Sift together the flours, baking soda, salt, and spices. Add the dry stuff to the wet stuff a little bit at a time. Do some light stretching and get ready for a really good workout. When all of the flour mixture has made it into the sugar mixture, pop your dough ball in the fridge for about an hour or so. Roll the dough into little balls (about a spherical inch, maybe). Mix the reserved sugar, crushed hazelnuts, and cranberries in a small dish and press the dough spheres into dough patties in the mixture. Put the dough patties on a cookie sheet lined with parchment or a silpat if you've got it and bake each batch for roughly 8-10 minutes at 375°F You don't really need to worry about too much spreading as the nuts hold the melting point of the dough up pretty high. Cool the finished product completely on a cooling rack. Dunk these babies in some milk and revel in the deliciousness you've just created. Good job!
pre-heat oven at 400 degrees. combine flour, salt, baking powder and spices in a meduim size bowl and set aside. mix pumpkin, soy milk, vegetable oil, and molasses until smooth. slowly add dry ingredients in with wet ingredience, and mix till smooth. grease 12 unit muffin pan. scoop batter into pan, filling each unit only 2 / 3 full. bake at 400 for 18 - 20 minutes, or until a toothpick comes out clean. cool and enjoy!
In a large salad bowl, combine the watermelon cubes, scallions and red onion. In a small non-reactive bowl whisk together the vinegar and olive oil. Season with salt and pepper to taste. Pour the vinaigrette over the melon mixture. Add the herbs and toss gently to coat. Cover and refrigerate 1 hour.
Spread berries in a greased 8 inch square pan. Cream shortening and 3/4 cup sugar well. Sift flour, baking powder, and salt together. Add alternately with milk to creamed mixture. Batter will be thick. Spread batter over berries. Combine remaining sugar and cornstarch together then sprinkle evenly over batter. *NOTE* This is a juicy cobbler but if you want the berries and sauce to be thicker add an extra 1/2 to 1 tablespoon of cornstarch to the remaining sugar. Pour boiling water over all. Do not mix. Bake at 350* for 30-45 minutes, until golden brown and toothpick inserted into middle comes out clean. Serve warm or at room temperature with whipped cream or ice cream if desired. (Doubled recipe fits into a 9x13 pan, but must bake 20-30 mins longer than normal).
Preheat oven to 350°F Mix chicken, soup, green pepper, 1/2 cup of the sour cream, 1 cup of the cheese and 3 tablespoons of the cilantro until well blended. Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with the salsa and remaining cheese. Bake 25 minute Sprinkle with remaining 1 tablespoons cilantro; top with the remaining 1/2 cup sour cream.
In a sealable container, preferable a sealable jar, combine the coffee granules, sugar and warm water. Mix until all is dissolved. Add milk and coffee creamer to the container of the sugar and coffee mixture. Shake until mixture becomes frothy. Pour over a cup of ice and enjoy.
Combine the peaches, apples, raisins, currants, apricots and cinnamon in a crock pot. Stir in the water, lemon juice and peel, and sugar. Cover and cook on low until the fruit is tender, 5 to 7 hours. Discard the cinnamon stick. Serve topped with vanilla ice cream or yogurt, if desired.
Separate eggs. Beat egg whites into stiff peaks In a separate bowl mix together melted chocolate, passion fruit pulp and egg yolks. Fold in egg whites. In martini glasses (you can use bowls if you like but the glasses look beautiful!) place some raspberries in the bottom of the glass. Top with spoonfuls of mousse. Place in fridge for 2-3 hours.
Preheat the oven to 400 degrees. Place the ground pork or chicken in a large bowl. To the bowl add the remaining meatball ingredients. Mix until just evenly combined. Cover a baking sheet with foil. With wet hands roll the meatball mixture into small balls, about one tablespoon each. Don't squeeze too tightly or the meatballs will become tough. The yield should be about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until cook through golden brown, about 30-35 minutes. In the meantime, begin cooking the rice according to the package directions: Place the rice and water in a medium pot, cover, and bring to a rapid boil over high heat. As soon as it reaches a full boil, turn the heat down to the lowest setting. Allow to simmer on low for 20 minutes, then turn the heat off and let the rice rest, undisturbed, until the rest of the meal is complete. The rice will continue to steam after the heat is turned off, so don't remove the lid. While the meatballs are in the oven, prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, sesame oil and ginger. Heat over a low flame until the brown sugar is dissolved, just a few minutes. Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer. Once thickened, add the sesame seeds. When the meatballs are done, transfer them from the baking sheet into the pot with the glaze. Stir to coat. Fluff the rice with a fork. Build the bowls by placing one cup of rice in a bowl, add five meatballs and a couple of spoons of extra teriyaki glaze, then sprinkle a few sliced green onions over top.
Combine juice, honey, lemon juice, garlic, seasonings in a large ziptop container. Add chicken pieces, seal bag, shake to coat well and let marinade in the refrigerator for 8 hours or overnight. Heat oven to 350°F and have ready a large roasting pan, 9" x 13". Remove chicken from the marinade, shake off the excess and set chicken aside on a plate. Pour marinade into a small saucepan and bring to a boil, reduce heat to medium and boil until it has reduced to 1 cup and has begun to thicken (about 10-15 minutes). Heat oil in a skillet and brown chicken parts over fairly high heat just a few minutes per side, lowering heat if needed to prevent from charring- you want the chicken to be evenly browned, but not fully cooked yet. Place chicken in the roasting pan and pour the reduced marinade on top. Bake 30-55 minutes, or until chicken is fully cooked and no no longer pink (will vary based on the chicken pieces you use). Skim fat from the pan juices and serve juices as a dipping sauce if you like. Garnish with lemon wedges.
Preheat oven to 325 degrees. Clean chicken and remove giblets. Hack chicken all over with the tip of a sharp chef's knife to make gashes. In a small bowl, mix together thyme, garlic, salt, pepper and vinegar, and slather liberally on chicken, taking care that mixture gets into slits in the meat. Place chicken on rack in roasting pan and roast about 2 hours until golden and fragrant, basting every twenty or thirty minutes with a splash of wine and any juices in the pan. Now this is the crucial part, which will make or break the entire dish: If this is cooked properly, your chicken should be running with wonderful juices as you carve. Dredge each slice of carved meat in those juices before placing on platter-- the juices are loaded with garlic and herb flavor.
Beat all the liquids together well in a large bowl. Mix the dry ingredients together well in a medium bowl. Add dry ingredients to liquids. Then add either the vanilla or lemon extract. Refrigerate overnight. Set oven to preheat at 400 degrees. The dough is very sticky. Using a tablespoon, scoop out about a'golf ball size' spoonful of dough. Having your counter or bread board covered with flour (it takes quite a bit to avoid having it stick -- ), drop the spoonful onto the flour and roll it enough to get all the outside coated with a thin film of flour. Then roll the dough like a thin (1/2" thick or slightly less) rope. Putting the rope on your pre-greased cookie sheet, twist the ends over one another one time. Bring the loop at the top down over the twisted ends. That should make the shape you want (a figure eight shape). Put about 12 on each cookie sheet, and begin baking. Put the first cookie sheet on the lower (not at the lowest level, though) rack in your oven. Bake for 6 minutes (be exact -- she set a timer!) then transfer that sheet to the top rack of your oven (if you have an electric oven with the broiler on top, don't put them very close to the heat). Bake another 6 minutes (exact -- ) and take them out. They should be lightly browned on both the top and the bottom, if you have the correct temperature in your oven.
Drop cabbage in boiling water. Once it's back to boiling, cook 3-5 minutes, or until just tender. Drain in a colander and, while still hot, toss with vinegar, generous amount of black pepper and salt to taste. Cabbage should have a pleasing tartness and a nice snap of pepper. Serve hot, warm or at room temperature. Good with fish, meats or poultry, especially anything grilled.
Preheat oven to 350. Grease 13x9inch pan. Fill bottom of pan with chicken. Next layer- tortillas. Then layer onions. Mix soup and rotel together & pour mixture evenly over the top. Then top with cheese. Bake at 350 for 30 minute or until melted through. (*hint*I usually add a few chunks of cheese throughout the layers. Just a personal preference, because we love cheese).
mix all ingredients with a mixer. spread on your favorite cakes and cupcakes to your heart's desire!
Blend all ingredients in blender on high for 2-3 minutes until creamy. Pour into skillet and cook on medium high until thick, stirring constantly. Serve over mashed potatoes, turkey, etc.
For the lemon cream cheese topping, beat cream cheese, powdered sugar, lemon peel, and lemon juice in small bowl on medium speed until well combined and fluffy. For pancakes, heat griddle or skillet to medium high heat, and grease with cooking spray, veg oil, or shortening. Beat egg with whisk in medium bowl until fluffy. Beat remaining ingredients until just smooth. Pour batter by scant 1/4 cup-fulls onto heated skillet or griddle. Cook about 1 1/2 minutes until bubbles form. Turn and cook other side until golden brown. Serve with topping.
Take the bananas and peel them. (cut off the ends if you would like to.). Take the orange and squeeze it over the 2 bananas. (this will make the coconut stick.) Roll it in the coconut and serve.
In a small saucepan over medium heat, combine the honey, blood orange juice, and sugar and heat until the sugar dissolves. Add the brandy and simmer for about 5 minutes. Add strawberries and continue to simmer for another 5 minutes or until the strawberries have lost their firmness. Remove from heat and let cool. When the stawberry mixture is cool, place in a blender and puree for one minute or until smooth. Add wine and stir. Pour into wine glasses (with ice if desired) and garnish with a ripe strawberry.
Melt butter in a large pot. Add leeks, mushrooms & garlic. Saute' for approximately 5 minutes. Add clam juice, tomatoes, parsley, dill salt & pepper. Heat broth to almost boiling & add salmon. Cook salmon for approximately 3 to 5 minutes. Stir in cream & whisk in flour. Reheat. To serve, garnish w/fresh dill sprigs.
Preheat oven to 375. Roll out crescent rolls onto a lg. non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11-13 minutes in the preheated oven, or until golden brown. Allow to cool. Place cream cheese in a med. bowl. Mix cream cheese with taco seasoning mix and taco sauce. Adjust the amount of taco seasoning mix, to taste. Spread the mixture over the cooled crust. Arrange carrots, bell peppers, broccoli, onion and black olives on top. Press down with hands. Chill in the refrigerator approximately 1 hours. Cut into bite-size squares to serve.
Cook tortellini according to package directions. Meanwhile, in a big skillet, saute chicken in butter until no longer pink. Remove and keep warm. In the same pan, cook red pepper until crisp-tender. Add in garlic; cook 1 minute. Add in 2 cups broth; bring to a boil. Combine the flour, salt, pepper, and remaining broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, lemon peel, and pepper sauce; add in spinach; cook just until wilted. Drain pasta; toss with sauce. Sprinkle with cheese.
Soak mushrooms in boiling water. Reserving water, squeeze excess moisture from mushrooms, remove stems, wash, and quarter. Cut cauliflower (and broccoli if using?into florets and wash. Mince green onion. Heat empty wok over highest heat. Add oil and swirl to heat. Add minced green onion, minced ginger, and minced garlic, and toss a moment until fragrant but not burned. Add cauliflower (and broccoli) and stir-fry. Add mushrooms and continue to stir-fry. Season with salt, rice wine, msg, and some of the mushroom water, tossing after each addition. Transfer to platter and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.
Brew tea with boiling water in a microwave safe container for about 5 minutes, or until tea is very strong. Add gelatine, stir to dissolve and microwave for about 30 seconds, stir again. Add sugar and stir until dissolved. Add cold water and lemon juice and stir. Place in moulds (optional) and refrigerate until set.
Preheat oven to 400°F and butter 2 8" x 4" loaf pans. In large bowl, stir together flour, baking soda, baking powder, salt and cumin seeds. In separate bowl, mix together yogurt, milk and honey; stir to blend well (if the honey is stiff, warm it a little to make it more liquid before mixing with the yogurt and milk). Pour yogurt mixture into flour mixture and stir until dry ingredients are well moistened (mixture will be sticky but quite stiff). Stir vigorously for several minutes. Divide dough evenly among prepared pans, smoothing tops with wet spatula. Place in centre of oven, lower heat to 385°F and bake for 30 minutes, then lower heat to 350°F and bake another 20 minutes or until loaves have pulled away from sides of pans and a skewer inserted in centre comes out clean. Turn loaves out of pans onto rack. (The loaves will be about 2" high.). Allow bread to cool for at least two hours before slicing to give loaves time to firm up.
Arrange an oven rack in the lower third of the oven and preheat the broiler. Toss the chicken with the vegetable and sesame oil and sprinkle with the salt and pepper in a large mixing bowl. Arrange the chicken on a wire rack set over a rimmed baking sheet. Broil the chicken, turning after 10 minutes, until the chicken is golden brown, crisp and cooked through, about 15 minutes. Meanwhile, combine the vinegar and crushed red pepper in a small saucepan and bring to a simmer. Remove the saucepan from the heat and whisk in the honey, hoisin and soy sauce. Pour into an extra-large bowl. Add the chicken to the bowl and toss with the honey glaze. Transfer the chicken to a platter and garnish with the scallions and sesame seeds.
In a 3 1/2 quart slow cooker, combine the catsup, honey, vinegar, soy sauce, five-spice, onion, ginger and garlic. Position a broiler rack 6 inches from the source of heat and preheat the broiler. Broil the ribs, turning once, until browned, about 10 minutes. Tranfer the ribs to the slow cooker. Stir to coat the ribs with the sauce. Cover and slow cook until the ribs are tender, 5-6 hours on low. Transfer the ribs to a platter and cover with foil to keep warm. Skim the fat from the surface of the sauce. In a medium saucepan, bring the sauce to a simmer over medium heat. Cook until reduced to about 1 cup, 6 to 8 minutes. Stir in cornstarch mixture, and cook just until thickened. Pour the sauce over the ribs and serve immediately with hot cooked rice.
In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil. Bring to a boil. Add the chicken breast halves and return to a low boil, then reduce the heat to low and simmer 20-30 minutes or until the chicken is fork tender and the juices are clear. Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth. Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth. Bring to a boil. Simmer until thoroughly heated, about 45 minutes. To serve, ladle into soup bowls and sprinkle cheese on top. Refrigerate any leftovers; this chili is usually even better heated up the next day.