HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a blender, combine milk and eggs, blend until foamy, approx 20 seconds or so. Turn off. Add sugar and salt, blend for a few seconds turn off. Add melted butter and vanilla, blend a few seconds turn off. Add flour, blend until all mixed. Okay now for cooking them, this is what I did -- I had a small tefal frying pan, (measured 6-1/2 on bottom, 9-1/2 or so across top) I sprayed it with non-stick Butter Flavor cooking spray. Heat it on medium-high heat. Use a 1/3 cup measuring cup and dump crepe mixture into pan, swirl around real quick to coat bottom of pan. I used a silicon spatula to lift edges of crepe and to form round if any stray edges -- it will start to bubble, not much, but its safe to flip when you see edges on underside becoming brown. Just flip with plastic spatula. So once first side cooked, flip and cook about 2 minutes or so, transfer to plate and continue with rest of batter. *** Each crepe I made, I sprayed pan with butter cooking spray. So when I took crepe out, i sprayed bottom of pan before putting next cup of batter, do each time. Serve with powdered sugar, jam, fruits any filling of your choice! *** For chocolate crepes, add two tablespoons of chocolate syrup to blender when adding in vanilla. *** For saltier crepes to make with meat or veggies, omit sugar and vanilla.
Preheat oven to 350°F. Spray cavities with vegetable spray or line with baking cups. In large bowl, combine flour, sugar, baking powder, cinnamon and salt. In small bowl, whisk milk, egg and melted butter until well blended. Stir wet ingredients into dry ingredients, mixing only until moistened. Do not overmix. Divide batter into muffin cups. For topping, combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Sprinkle evenly over muffins. Bake 16-18 minutes or until golden brown. Makes 6 muffins. Optional Tweaks from readers at Wilton.com: >Increase to 1/4 cup of brown sugar for topping. >add an extra egg and (more) cinnamon or apple pie spice to either/both the batter and streusel. >more sugar, more spice and maybe even some vanilla. >More bk powder. >1/8 teaspoon salt to topping. >Change white sugar to Light Brown Sugar for batter or half & half.
55Heat oven to 350°F Coat 9 x 5-inch loaf pan lightly with flour no-stick cooking spray. Stir olive oil and sugar together with spoon. Stir in eggs until blended. Add pumpkin and milk. In a bowl combine flour, baking soda, salt, cinnamon and ginger. Add to pumpkin mixture, stirring until well combined. Stir in 1/2 cup pecans. Pour batter into prepared pan. Combine 1/2 cup pecans, brown sugar and olive oil until mixed and crumbly. Sprinkle over batter. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan.
open pita pocket and spread one side with feta the other with the tzatziki sauce. stuff the pocket with all other ingredients. cut in half and enjoy!
Cook cocoa and 1/2 cup milk together until smooth and thick; cool and set aside. Cream shortening and add sugar slowly, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift dry ingredients together and add alternately with 3/4 cup milk to creamed mixture. Add chocolate mixture and mix well. Bake in two greased 9 inch pans at 350* for about 20 minutes. Frost and fill as desired.
For the vegan option: Substitute Mozzarella Rice Shreds for the Creamy Toscano cheese and sprinkle the top of your dish with Parma! Preheat oven to 375°F. Heat the olive oil in a large skillet over medium heat. Gently saute the onion until tender about 4-5 minutes then add the minced garlic and saute 2-3 minutes more until softened and onions are translucent. Add the drained fire roasted tomatoes and crush any large chunks with a potato masher or the back of a fork. Add the white beans and allow to cook for 5-7 minutes or until beans are warmed through, stirring frequently. Just before the beans are cooked through add the fresh spinach and gently turn and toss so that it will start to wilt, about 1-2 minutes. In a large bowl combine 2 cups of the precooked couscous, reserved tomato juice, minced basil, pine nuts, salt and pepper; mix thoroughly. Fold the bean and tomato mixture into the couscous mixture until combined then spread half of it into the bottom of a shallow baking dish or individual ramekins. Sprinkle the grated cheese evenly over the dish then top with the remaining couscous mixture. Cover the dish with foil and bake 15-25 minutes until warmed through and bubbly. At the very end of the cooking time uncover the baking dish and pop it under the broiler just to lightly brown the top, 1-2 minutes max.
Cook spaghetti according to package directions. Drain, rinse with cold water, and drain well. Transfer to large bowl. In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers until well blended. Stir in cucumber, onion, and tomatoes. Pour over spaghetti and toss lightly to coat evenly. Cover and refrigerate at least 2 hours or up to 24 hours. Garnish with parsley.
Process 1 cup broth, next 5 ingredients, and 1/2 teaspoon salt in a blender or food processor until smooth, stopping to scrape down sides. Remove 1 cup sauce, and stir in crabmeat, next 3 ingredients, and remaining 1/4 teaspoon salt. Set aside. Stir together remaining 2 cups sauce and remaining 1/2 cup chicken broth. Cover and chill up to 4 hours, if desired. Spoon crabmeat mixture evenly down center of tortillas. Sprinkle evenly with 2 cups cheese, and roll up. Place seam side down in a lightly greased 13- x 9-inch baking dish. Cover and chill up to 4 hours, if desired. Pour sauce mixture over top, and sprinkle with remaining 1 cup cheese. Bake at 350° for 20 minutes. Serve immediately.
Preheat oven to 350. Crumble sausage into medium skillet;Cook over medium heat until browned, Stirring Occasionally. Remove sausage and drain. In a Large lightly greesed casserole dish,layer one half noodles, one half sausage and one half remaining ingredints. repeat with second lqyer of noodles, then sausage and remaning ingredients, Reserving several pepperoni slices to garnish top. Bake 35 to 40 minutes. Serve immedatly of refridgerate leftovers.
In a frying pan, brown burger with onions. Drain grease. Add tomatoes and kidney beans, including juice. Add seasonings and simmer 15 minutes. Add noodles, stir. Simmer for 20 minutes. Top with parmesean cheese if wanted. Makes a large dish!
whip the cream until stiff, then fold thru the mayonnaise. (I used my whisk for both). set aside 1/3 of this mixture. Drain your fish and pick out all the bones etc. Combine with the 2/3 cream mix, adding your onions and dill, cayenne and lemon juice. salt and pepper optional. On a sturdy platter, (or a biscuit tray covered in baking paper) lay out 9 slices of crustless bread. If you slices are realy big, use 6 slices, and 3 X 1/2 slices, laying them out to form the base of the "cake". spread half the mixture over the bread. top with 9 more slices. cover evenly with the rest of your mixture and top with the last 9 slices of bread. Press it down with your hand to get an even top. Using the saved 1/3 of the cream mixture, spread over the top and sides of the cake. refrigerate overnight. garnish! there are no rules to garnishing, a row of egg slices, then some chopped cherry tomaoes, then a band of fresh chopped parsley. You can slice the smoked salmon and do a criss-cross design. Use the cucumber around the sides of the cake. Slice thinly and press against the sides.
In saucepan, heat together cream, milk and half of the sugar over medium heat until steaming and bubbles form around edge. Meanwhile, in bowl, whisk egg yolks with remaining sugar. Whisk in about half of the hot cream mixture in thin stream; stir back into pan. Cook over low heat, stirring constantly, until thick enough to coat back of spoon, about 5 minutes. Strain into clean bowl; stir in vanilla. Place plastic wrap directly on surface; let cool. Refrigerate until cold, at least 1 hour. (Make ahead: Refrigerate for up to 3 days.). Variations: Eggnog Creme Anglaise: Omit vanilla. Stir 2 tbsp dark rum and 1/4 tsp grated nutmeg into finished sauce. Orange Whisky Creme Anglaise: Omit vanilla. Add 1 tsp grated orange rind to cream mixture before heating. Stir 2 tbsp whisky or Cointreau into finished sauce. Rum Spiked Creme Anglaise: Stir 2 tbsp to 1/4 cup rum into finished sauce.
Put flour and salt in the bowl of a food processor and pulse a few times to mix well. With the motor OFF, cut in the cold butter and margarine. Pulse until the fats are in about 1/4 inch pieces. Put the lemon juice OR vinegar and the egg, beaten into a measuring cup and add enough ice water to make 1/2 cup. Start your processor and feed water in a slow stream through the tube. Watch what your doing as you may not need all the liquid, because as soon as the dough begins to gather together stop the machine. The dough does not have to form a ball but it should be soft and silken. Turn dough out onto waxed paper, form into two balls, wrap and chill for 30 minutes.
The wings can be baked or deep fried. When I bake them I brush melted butter over them and season them w/ a little salt and pepper. I bake them for about 40-45 minutes and then I put them under the broiler to finish them and make them crispy. In a deep fryer I season them and then fry them for 10-12 minute. While the wings are cooking, one stick of butter in a large bowl. It needs to be big enough to mix the sauce and toss the wings inches. Add the seasonings to the butter. When I made this I added a little bit of each at a time until it tasted the way I liked it. The lemon shouldn't overpower the buttery flavor, it should compliment it. If it tastes to lemony, add more butter. When the wings are done, drain them and then put them in the bowl with the sauce. with a large spoon, stir them until the sauce coats all the wings. I didn't think these needed a dipping sauce, they had great flavor on their own but you could reserve some of the sauce and use it as a dipping sauce.
Preheat oven to 375°F. Measure Nutella, corn syrup, and cinnamon sugar in measuring cups. Set aside the measuring cups (with the ingredients still in them). Melt butter and set aside with a pastry brush in it. Unroll 1 sleeve of defrosted phyllo dough on work space. Grease a square baking pan with butter. Now pick up a sheet of phyllo dough and put it into the bottom of the pan (some will lay over the edge of pan so just butter it and stuff the thing in the pan, no big deal.). Try to work fast because it's easy. Use up 5 of the sheets this way. Layer the next 5 sheets by sprinkling cinnamon sugar on top of the butter. Put a sheet down and butter it. Next, put a sheet down and brush it with butter and while holding down the phyllo sheet spread all of the Nutella on the sheet (if the phyllo moves around and your getting uptight soften it in the microwave). Don't worry about getting it perfectly smooth and even. Use the rest of the sheets by alternating buttered sugar cinnamon layers and buttered corn syrup drizzled layers. When doing the corn syrup, use the amount you think you would like (you might want less or more than the said amount). Brush the top with butter and sprinkle cinnamon sugar and drizzle a tiny bit of corn syrup. Cook in oven on the bottom rack (to be sure that the bottom layers get cooked) for about 9 minutes or until the top layer is nice and brown. Cut and eat ! This dessert's quality is compromised after a couple hours so you really shouldn't plan on storing it.
Preheat oven to 400°F Lightly grease a baking sheet; set aside. To assemble sandwiches, spread one side of each toast slice with honey mustard. Layer three of the toast slices, mustard sides up, with the turkey, ham, and cheese. Cover with remaining toast slices, mustard side down. Place on the baking sheet. Bake for 15-20 minutes or until heated through, turning once. Cut in half diagonally.
Cut zucchini into 1 1/2" spears. Julienne the tomatoes. Coarsely chop the garlic. Mix everything together in a large bowl and let marinate for an hour or so. Transfer the zucchini to the grill wok with tongs, leaving some marinade, tomato and garlic behind. Grill over medium-high heat, stirring occasionally, until the zucchini starts to soften up and gets some grill marks, about 10 to 15 minutes. Return the zucchini to the bowl and toss together with the remaining marinade and tomatoes. I've added toasted pine nuts at the end, and crumbled feta another time. Mix it up!
Sift together flour, soda, salt, cinnamon and nutmeg. Cream shortening and add sugar beating until mixture is light. Add egg and blend well. Add banana's, quick oats and raisins. With this mixture combine flour mixture and drop by tsp onto cookie sheet. Bake @ 375 for 15 minute *Oil can be used to replace shortening*.
Preheat oven to 325 degrees. Grease and flour a 9-inch bundt pan. In a small bowl, combine flour, salt and baking soda. In a large mixing bowl, mix sugar and oil for 5 minutes. Add eggs, one at a time. Add vanilla and mix. Add flour mixture and mix just till combined. Fold in walnuts, cranberries, dates or prunes and raisins. Spoon 1/2 of the batter into prepared bundt pan. Place 1/2 the figs around on top of batter and push lightly into the batter. Spoon remaining cake mixture on top of figs. Sprinkle remaining figs evenly on top of cake and lightly press them into cake batter. Bake for 1 hr 25 minutes or until cake tester comes out clean (I use a long bamboo stick, as a toothpick is not long enough for a thick cake.) Cool in the pan for 15 minutes. Turn out onto a cooling rack.
Preheat oven to 350°F Cut squash into quarters, remove seeds & place in a baking dish with 1/2 c water. Cover & bake til ltender (50 to 60 minutes). Let cool & mash flesh. Set aside. In a large bowl, combine 3/4 c squash with remaining ingredients to form a soft dough. Turn out onto a floured board & knead until smooth & pliable like a firm bread dough. Place in a bowl, cover with plastic wrap & let rest for at least 30 minutes. Shape & cook dough as desired.
Season chicken with salt, pepper and 1 t of cumin. Heat oil in a large skillet over medium-high, add chicken and cook until browned (about 5 minutes per side). Remove chicken from pan and set aside. Add black beans, corn, Rotel, tomato paste and 1 T cumin to the pan. Stir well, heat until bubbly then return chicken to the pan, reduce heat, cover and simmer for 10 minutes. Stir in cilantro and cook 2 minutes more.
Cream together butter, sugar and brown sugar. Beat in egg and vanilla. Add flour baking soda and baking powder and mix well. Then add Special K and coconut and mix well. Shape into 3/4-inch balls. Bake 2 inches apart at 350 degrees for 12-16 minutes.
In a pan add water and sugar. Boil it for ten to 15 mins high or till the water dries up into half. Turn off the heat & add the raisons (kish mish) in it. This would be yr sheera. In a separate pan warm up the ghee on medium high and add cardamom seeds and semolina (sooji) in it. Keep on stirring it till the semolina turns a bit darker or golder brown. Note u can not leave the semolina unattended now since it can stick in the pan & burn up easily. Stir fry it for 10 minutes. Now add the sugar water & cook it for 5 mins on high. Once the water dries up & the semolina puffs a little bit cover the pan & let it simmer for another 5 minutes. Take out in a serving dish. Sprinkle some chopped dry fruits. This sweet dish is best served hot.
Preheat oven to 350°F. Melt the butter in a medium saucepan. Add the brown sugar and continue cooking, stirring occasionally until the sugar is dissolved and the sauce starts to thicken somewhat. Add the cinnamon and the rum and remove from heat. Place the plantains in a covered baking dish. Pour the sauce on the plantains. Cover and bake 20 to 25 minutes. Add the macadamia nuts now, if using. Turn the plantains over, baste with the sauce in the dish, and continue baking uncovered for about 15 minutes. This will allow the plantains to brown slightly. Wonderful eaten alone, on ice cream or with pound cake or angel food cake.
Remove skin from chicken and sear all sides quickly on high in a pan of oil. Place chicken in crock pot, then onions, then rest of ingredients. Cook on low 6-8 hours. Serve over rice. Don't forget to pour the liquid over rice as well. Remove bay leaves before serving.
Make sauce first - see below. Preheat over to 375 degrees. Boil 6 qts water, add pinch of slat and cook pasta to almost done. Remove from water and shock in ice bath. In medium sauce pan add pepperoni and saute over medcium heat until crispy. Remove from heat and drain on a paper towel. in a 10 X 14 X 3 baking pan or dish, pour 1 cup of tomato sauce in bottom and around side. Layer lasagna sheets on the bottom of the pan overlapping by 1/2 inch. Add 1/3 amt. of ricotta, 1/3 amt of mozzarella, 1/3 amt of sausage, then sprinkle generously with the Parmesan, add 1/2 cup tomato sauce and 1/4 cup of pepperoni. Repeat this 2 more times. On the very top sheet, top with remaining ricotta, tomato sauce, mozzarella, pepperoni, and dust with Parmesan. Bake for approx 45 minutes. Remove from oven, let sit 15 minutes. TOMATO SAUCE - In sauce pan, heat olive oil. Add onion and cook over medium to low heat until transparent. Add garlic and cook until almost brown. Then add tomatoes and cook for 1/2 hour over low to medium heat. Add the basil and oregano and continue to cook for another 1/2 hour. Season to taste with salt & pepper.
Heat 1 Tbs. oil in large skillet, add meat and brown well. Drain fat from meat and add salt, pepper, garlic powder and nutmeg. Set aside. Drain thawed spinach, squeezing to eliminate excess water. Saute spinach with 3 Tbs. oil sprinkled with garlic powder. Add spinach to meat and stir well. Continue sauteing for 5-10 minutes. Cool, then add egg and Paresan cheese mixing well. Place 2 teaspoons filling into center of won ton wrapper. If using less filling - fold wrapper over and seal edges using a bit of water. If using more filling- place a second wrapper over filling and seal using a bit of water. Note: Nonna made the filling and then placed several slices of bread into a bowl. Then put the filling on top of the bread. She let that sit in the refrigerator to absorb any excess fat drippings. Then she would place filling into pasta. Place pasta in boiling water until float to top. Ravioli may be frozen.
Preheat oven to 350°. In a small skillet over medium heat, melt the butter; add in mushroom, onion, bell pepper, and garlic; stir/saute about 5 minutes, until tender. Transfer to a big bowl, add in the remaining ingredients except 1/4 cup ketchup; mix well. Transfer mixture into a lightly sprayed 9 x 5 inch loaf pan and gently pat down. Spread the reserved ketchup on top. Bake about 1 hour, until the loaf is firm and the top is lightly browned. Let stand in the pan for 5-10 minutes before serving. Remove the loaf from the pan and slice to serve.
Preheat oven to 400 degrees F. Place the leeks in a pan of cold salted water, bring to the boil and simmer for 3 minutes until just tender. Drain and put under cold water immediately to refresh and stop the cooking process. Place the butter, flour and milk in a saucepan and slowly bring up to the boil whisking all the time. Once it is up to the boil, reduce the heat and let it just simmer for 2 minutes. Add the grated cheddar and parmesan, then the mustards. Season with salt and pepper and the nutmeg. Put the leeks into a shallow serving dish and pour over the sauce. Mix the breadcrumbs and the cheese together and sprinkle over the top of the leeks. Bake in the oven for 20 minutes until the top is golden brown.
Heat oven to 350°F. Poke the pepperoni slices into the bottoms of the mini-muffin cups, or butter the cups well if you aren't using the pepperoni (I find that oiling the pans doesn't work as well). Cream the cream cheese with a mixer until smooth and fluffy. Add eggs, garlic, and oregano, and beat until smooth. Mix the rest of the ingredients in by hand. Fill the muffin cups with the egg and cheese mixture. Bake for about 15-18 minutes, or until lightly browned on top and set in center. Remove from oven, and cool for a few minutes (5-10), then run a knife around the top to loosen (I use a plastic knife for my nonstick pan). Remove to a plate.
Preheat frying pan to medium high; preheat oven to 350. Grease 13x9 pan with 1 T. of the olive oil. In a medium bowl, combine biscuit mix, Parmesan, basil, oregano, garlic and pepper. Pull "tenders" from breast halves. Dredge all pieces in the biscuit mixture; pressing it on as necessary. Add remaining oil to hot frying pan, and brown the chicken pieces, turning to brown all sides. Remove pan from heat. While meat is browning, mix tomato and spaghetti sauces; add garlic & more herbs if you wish. (I'm very heavy-handed with the basil & oregano.). Spread a layer of cooked pasta over the bottom (about 1/3 of total pasta) of the 13x9 pan. Sprinkle with 1/4 of the Mozzarella cheese. Spread about a cup of the sauce over this. Repeat twice. (You should have about a cup of cheese left.) Lay the chicken pieces over the last layer of pasta-cheese-sauce. Pour the remaining sauce over the top of the meat, sprinkle on the remaining Mozzarella. Pop in the oven for 30 minutes; then sprinkle on reserved Parmesan cheese, bake for 10 more minutes. SERVE: A small green salad and a few slices of crisp apple or orange or a handful of grapes are delicious accompaniments. PLANNED OVERS #1: Whatever meat is left, cut into bite-size pieces, mix thoroughly into remaining pasta, cheese and sauce. At the next meal, you may need to add a few drops of water or sauce to juice it up, but reheated--this works beautifully. PLANNED OVERS #2: If no meat is left-over, spread pasta in the bottom of a greased casserole, lay some pepperoni slices over the top, sprinkle with a bit of Cheddar cheese, and bake until bubbly. Sounds like SUPPER! SUBSTITUTIONS: Add some chili powder to the sauce (try some salsa in there), minced (dried) onions, lots of black olives, and you have a Taco-y flavored dish instead!
Place the chocolate in the bowl of a food processor and process just until finely ground (leave the chocolate in the processor). In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate to the pan. Stir until the chocolate is completely melted and the glaze is smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl; cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using. To glaze a cake, place the cake on the wire rack over a wax-paper- or foil-lined baking sheet. Slowly pour the glaze over the top of the cake, letting it drip down the sides. Let glaze set for about 30 minutes before slicing the cake.
In a large bowl, combine all ingredients; mix well to combine. Refrigerate for 1 or more hours to blend flavors. Note: if desired 1 (8 oz) pkg pre-shredded coleslaw can replace the 6 cups of shredded cabbage in the recipe.
TO MAKE SYRUP:. In a saucepan, combine water and sugar. Bring to a boil, reduce heat, and simmer 10 minutes. Add lemon juice, rose water, and strawberry extract. Bring back to a boil, reduce heat, and simmer another 10 minutes. Remove from heat. TO MAKE JELLY:. Rinse moulds under cold water, do not dry. Mix water and agar-agar. Bring to a boil and simmer until dissolved. Add coconut cream and rose syrup. Pour mix into the moulds and allow to cool to room temperature before refrigerating. Wait until completely set before removing from moulds. Top with a little bit of rose syrup; garnish each plate/cup with a fresh strawberry and mint leaf. NOTE:. The jelly is a nice light pink colour, for a more intense pink, feel free to add some food colouring.