HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees Fahrenheit. Spray a 9-by-13-inch baking pan with nonstick cooking spray. Cream together butter, brown sugar and Splenda. Beat in pumpkin, maple flavor, vanilla extract, cinnamon, nutmeg, pumpkin pie spice, allspice, and clove. Stir in remaining ingredients and pour into prepared pan. Bake for 30 minutes or until toothpick inserted into the center comes out clean. Cool completely. Cut into twelve bars. Enjoy!
Whisk first 5 ingredients in large glass baking dish to blend. Add lamb; turn to coat. Cover and refrigerate overnight. Prepare barbecue (medium-low heat). Grill lamb to desired doneness, turning chops occasionally, about 25 minutes for medium-rare. Meanwhile, boil chicken stock and next 4 ingredients in small saucepan until reduced to 3/4 cup, about 12 minutes. Reduce heat to low. Add green onions and butter, stirring until butter melts. Cut lamb between ribs into chops. Place chops on plates; spoon sauce over.
Heat oven to 350 degrees. Lightly butter 15 1/2" by 10 1/2" jelly-roll pan (cookie sheet with sides). In medium bowl, mix cream cheese, sugar, egg, and vanilla with mixer until smooth. Remove dough from one tube of crescent rolls. Unroll and place in middle of pan. Pat out with fingers, pressing perforations together, until dough completely covers bottom of pan. Place in oven 4 minutes, or until slightly dry. Cool slightly and spread cream cheese mixture evenly over dough. Spread pie filling over cheese. Unroll remaining sheet of crescent rolls and separate into 8 triangles along perforations. Arrange triangles on top of cherries, spaced evenly (will not cover surface completely). Brush with egg glaze. Bake 30 minutes or until golden brown and cheese mixture is set. Let cool and dust with powdered sugar, if desired. Cut into squares and refrigerate until serving.
Make cornbread and bake according to package instructions. Crumble cornbread and set aside. If making your own salad dressing: mix all ingredients in bowl and set aside. Assemble salad as follows, forming pretty layers in order listed: Place 1/2 of cornbread crumbles in bottom of very large serving bowl. Top with pinto beans, tomatoes (1/2 of these), corn, red and green bell peppers (1/2 of these), chilies, and cheese. Repeat layers as follows: Romaine lettuce, cornbread crumbles, spring onions, green peas (uncooked), cranberry beans, and remaining red and green bell peppers. Spoon salad dressing over top of salad and spread to cover top of bowl. Sprinkle remaining cheese on top. Sprinkle cheese with tomatoes and bacon bits (optional). Tightly cover with plastic wrap and refrigerate up to 24 hours before serving. It's better if it sits at least 4-6 hours for flavors to blend. Play with the layers and substitute for anything you don't like-- just be sure to keep the cornbread layers and salad dressing on top. NOTE: If you add a lot of Optional ingredients, use more salad dressing accordingly, so you have enough to lightly coat salad when it is tossed as people spoon to the bottom to get a serving. Vegetarian Note: Jiffy corn bread is NOT Vegetarian due to animal shortening as a primary ingredient. Use another brand that is.
Preheat oven to 350. Combine rhubarb and cornstarch, set aside. Roll out pie crust into 8 inch pie plate. Pour rhubarb and cornstarch mixture into prepared crust. Combine sugar and Splenda; sprinkle over rhubarb mixture. Top evenly with drained pineapple. Prepare Topping: combine sugars, flour and oats, then cut in butter using a pastry cutter until mixture resembles coarse crumbs. Sprinkle topping over pineapple. Cover edges of pie with foil and bake at 350 for 25 minutes. Remove foil and continue baking for an additional 25-30 minutes until topping is golden. Cool completely on wire rack. Store leftovers in fridge.
In a saucepan, combine the first four ingredients; simmer 15 minutes and set aside. Sift flour and salt; add brown sugar, cut in butter; add oats and coconut. Spread half of dry mixture in 8" square pan; spoon prune mixture over top; spread remaining dry mixture over two layers. Bake at 325 degrees for 45 minutes.
To Prepare:. Chop the garlic into small pieces. Place the garlic and mullein flowers in a small glass jar with a lid. Cover the mullein flowers with olive oil and allow to set in the sun for several days, or heat over very low heat for 4 hours. If you are using fresh mullein flowers, cover your jar with cheesecloth rather than a lid to allow moisture to escape. Strain the oil through cheesecloth and store your oil in a small dropper bottle in the refrigerator. To Use:. Warm the oil to body temperature by placing the bottle of oil in a glass of hot water for a few minutes. Insert 2-3 drops in the affected ear 2-3 times per day. If there is fluid oozing from the ear or any chance that the ear drum is perforated do not use the ear oil and consult your doctor.
Pare the potatoes or leave skin on, according to taste. Cut into 1 inch cubes, and place in heavy medium saucepan. Add water, garlic, parsley, Tabasco and salt, bring to a boil over medium-high heat. Reduce heat, cover and let cook for about 20 minutes, stirring and breaking potatoes up with a fork. Add more hot water if potatoes seem too dry. Continue stirring and mashing potatoes for about 5 minutes until the water is absorbed and the potatoes are soft and lumpy. Remove from heat, stir in the mustards, horseradish and sour cream. Note: If there are any leftovers, use for a great potato salad by adding chopped onion, celery, pickles, hard cooked eggs and some fat-free mayonnaise or sour cream. As good as mashed potatoes (But Fat Free!) uses a unique combination of garlic, Tabasco, mustard and horseradish to spice up an American favorite.
Preheat oven to 350°F. Cake: Sift together the flour, cocoa, baking powder, salt and baking soda. Combine eggs, water and vanilla and beat until thick and lemon-colored. Add granulated sugar gradually (1 tbsp at a time) and beat thoroughly after each addition. Slowly sift flour mixture into egg mixture and fold in carefully, but thoroughly. Grease a 15x10 in jelly-roll pan and line w/waxed paper. Spread batter evenly in pan and bake 30 minutes or till cake tests done. Touch cake lightly w/fingertip. If the dough springs back quickly, the cake is done. Sprinkle a kitchen towel heavily with confectioner's sugar . Turn cake onto kitchen towel and peel off waxed paper. Trim off any crisp edges. Roll warm cake lengthwise in towel into a roll. Cool on rack, seam side down. Filling - Cream butter with egg yolk and cocoa. Beat in sugar gradually, alternating w/rum. Keep at room temp for spreading. Cake Assembly - Unroll cake and spread with filling. Reroll and refrigerate till serving time.
Also need 8 to 10 (7 oz.) Clear plastic Cups. Decorations: gummy worms, gummy frogs, candy flowers, chopped peanuts. Pour milk into a large mixing bowl. Add pudding mix. Beat with whisk until well blended, 1 to 2 minutes. Let stand for 5 minutes. Stir in whipped topping and half of the crushed cookies. Place 1 tablespoon crushed cookies into bottom of cups. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate for 1 hour. Decorate with the candy.
Preheat oven to 350 degrees Fahrenheit. Line a 9 inch baking dish with parchment paper. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon, gently remove the seed and inner membrane being careful not to break through flesh of tomato. Place tomato in baking dish and season with salt and pepper. Divide corn and chives among tomatoes. Break an egg into each tomato and top with cheese and red pepper flakes. Bake until egg is set, about 45 to 50 minutes. Serve.
Mix cracker crumbs, ground beef, onion, egg, salt, pepper, and 1/2 can of tomato sauce in large bowl. Divide into two small or one large loaf pan. Pat mixture into loaf pans evenly. Go wash your nasty hands, ewww! Cover top of each loaf with rest of tomato sauce (you may use ketchup as well, if so you will only need a small can of tomato sauce. My family doesn't like the sweetness of ketchup in this dish.). Cover with heavy duty foil, label, and freeze. When ready to make, thaw loaves completely. Preheat oven to 350 degrees F. Bake thawed loaves 1-1/2 hours (depends on if you are using the large or smaller ones.). Enjoy!
In large pot, heat up all ingredients except whiskey and eggs. Separate eggs. Return yellows to milk mixture. Beat egg whites with a little sugar to form peak. Return to milk mixture. Add whiskey to taste.
Brown meat and onions, breaking hamburger up as you go. Add remaining ingredients. Simmer for 30 minutes.
Grease 2-quart casserole. Spoon cooked stuffing around outside and bottom, making a well for the broccoli. Melt butter, add flour and boullion, stirring constantly. Slowly add milk, stir until smooth, cook 1 minute. Add cream cheese and salt, stirring until smooth. Spoon white sauce over broccoli, sprinkle with cheese. Bake at 350 degrees for 20 minutes.
In a large covered skillet, simmer peeled onions in butter, broth and wine for about 20 minutes, until tender. Add cream and boil uncovered 4-5 minutes until slightly thickened. Stir in salt, white pepper and nutmeg. Pour into serving dish and sprinkle with parsley.
Melt pork fat. Combine 1/4 cup pork fat with one 15-ounce can red beans plus liquid in a medium saucepan. Add 1/2 cup water, brown sugar, 1/8 teaspoon salt, garlic powder, and onion powder. Bring mixture to a boil, then reduce heat and simmer for 20 minutes. Use a potato masher to smash beans into a paste-like consistency. Add entire contents of remaining can of beans to the mixture and cook for an additional 10 minutes. Prepare rice for 4 servings. For Uncle Ben's converted rice you bring 2 1/4 cups water to a boil. Add 1/4 cup butter and 1/4 teaspoon salt. Add 1 cup of rice, reduce heat to low and simmer rice for 20 minutes or until tender. To prepare each serving scoop 1 cup of beans into a bowl. Add 1 cup of rice on top of the beans and serve. ****If you can't find pork lard -- Buy 2 pounds of smoked ham hocks and render the fat from the smoked ham hocks. Preheat oven to 375 degrees and place the ham hocks in a deep pan. Cover pan with foil and bake for 4 to 5 hours or until 1/4 cup of fat has rendered from the hocks.
Preheat oven 350 Degrees. Beat butter and eggs until fluffy. Add vanilla and sugar. Again beat well. Beat in sour cream. Blend in well. Sprinkle the soda, and powder, over, then add in the flour. Mix well. Fold in the crushed coarsely chocolate wafers Fold in the cinnamon. Pour into a greased tube pan. Bake 50 minutes, at 350 degrees.
Place all of the ingredients in a LARGE crockpot. Add enough boiling water to completely cover the roast. Cook on low for 7-8 hours.
In a skillet, brown meat and onions over medium heat; drain. Stir in sauce, then set aside. Pre-heat oven to 375°F. On an ungreased cookie sheet, unroll crescent rolls into 4 triangles, overlapping on the long sides. Firmly press perforations and edges to seal, and pat to form 15x13" rectangle. Spread meat mixture lengthwise in a 4" wide strip down the center of dough to within 1" of ends. Top meat with cheese. Fold sides and ends of dough 1" over filling. Bring long ends over, crimping the edges. Pinch edges to seal. Sprinkle with sesame seeds if desired. Bake for 20-25 minutes or until golden brown. Let stand for 5 minutes before serving.
Preheat oven to 450 degrees Fahrenheit. Lightly beat eggs with salt. Gradually add flour and milk, blending until smooth. Add sugar to mixture. Pour melted butter into two 8" square pans. Add half of batter to each pan. Bake for 15 minutes until pancakes rise, puff, and are golden. Lower temperature to 400 degrees Fahrenheit if pancakes are browning too fast. Sprinkle with powdered sugar and serve immediately.
Place all ingredients in large noncorrosive saucepan and heat, stirring occasionally, over high heat to boiling. Reduce heat to low and simmer uncovered, stirring occasionally, until thickened, 25-35 minutes. Remove chutney from heat and let cool to room temperature. Transfer to serving bowl and refrigerate covered 1 hour. Serve cold with roast pork or chicken, curried dishes, or fish. Store covered in refrigerator up to 1 month.
Cut up the broccoli into bite sized pieces and crumble the smoked salmon. Over medium heat, heat the alfredo sauce. Add the broccoli and smoked salmon. Add salt and pepper to taste. Warm until heated through. Enjoy as a sauce to the pasta.
For the cookies: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt together into medium bowl. With electric, beat butter and sugar at medium speed until light and fluffy, about 3 minutes. Scrape down sides of bowl with rubber spatula. Add cooled espresso and vanilla and beat at medium-low speed until combined. Scrape down bowl. With mixer on low speed, gradually add dry ingredients and mix until just combined. Roll dough into thirty 1-inch balls. Place 15 balls on each prepared baking sheet, spacing them about 2 inches apart. Bake until just set, rotating sheets from front to back and top to bottom halfway through baking, 8 to 9 minutes. Cool cookies on sheets for 2 minutes; transfer with metal spatula to wire rack to cool completely, at least 30 minutes. (Cookies can be stored in airtight container for up to 4 days.) For the frosting: With an electric mixer, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape down bowl. Add milk, peppermint extract, and food coloring and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. Frost cooled cookies and immediately sprinkle each with crushed mints. (Once frosted, cookies are best served within 1 day.).
Cook pasta according to packet instructions. Squeeze the sausage meat out of the skins, then roll into small balls with your hands. Fry with mushrooms for 5 minutes until golden. Add the tomatoes and cook for another 3 minutes on high heat until the tomatoes soften. Add creme fraiche and wholegrain mustard, then heat until the sauce is hot through. Season, then stir in the parsley, drain pasta and serve.
Preheat oven to 400 degrees F. Grease a 10-inch square casserole dish. Heat oil in a large skillet over medium heat. Cook the sausages, turning occasionally, for 8-12 minutes. Transfer to a cutting board, slice into 1/2- inch rounds and place in a large mixing bowl. Return the pan to medium heat and add the onion, celery and garlic. Cook until softened, about 5 to 7 minutes. Season with black pepper and then add the beer. Cook for about 2 minutes then remove from heat and transfer to the mixing bowl with the bratwurst. Add the diced pretzels, 1/2 cup cheddar cheese, thyme, stock, mustard, Worcestershire sauce, and eggs to the bowl with the bratwurst and sauteed vegetables. Stir to combine. Transfer to casserole dish and sprinkle with remaining cheese. Bake until golden brown, about 35 to 40 minutes. Let rest 10 minutes and garnish with chopped parsley.
She states to use one petite loaf pan (2-cup capacity, about 5 X 3 X 2 inches) and that is what I used, but feel you could also make 3 or 4 cupcakes in a pan. Preheat the over to 350 degrees. Grease and lightly flour the loaf pan, tapping out the excess flour; then set it aside. Put the flour, baking soda and salt in a bowl (or plastic bag that you can close and shake the ingredients to mix) and mix them well. In a separate bowl, cream butter and sugar together with an electric mixer (or use a Kitchen Aid type of mixer), add egg yolk and vanilla and 1/2 of the buttermilk and the flour mixture. Beat about 45 seconds on medium until the batter is lightened and has slightly increase in volume. Add in remaining buttermilk and beat on medium until well blended, 20 seconds. Spoon the batter into the prepared pan. Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes. (Mine was done at 25 mins in my convection oven). Remove the pan from the oven and place it on a wire rack to cool for 10 minutes. Then remove the cake from the pan. Serve the cake warm or let it cool, upright, on the rack.
Clean legs under cold water and dry them. With a small knife, make an incision between and bone of lower part of one leg and insert through the other (criss-cross). Preheat oven to 400°F. Salt and pepper each leg and cover them with flour. In a saucepan add the butter and brown them 4 minutes each side. In a small pot add the garlic butter, parsley, and lemon juice; simmer a few minutes. Put the legs in an oven proof-baking dish; pour over the garlic sauce and bake for about 30 to 35 minutes. Serve on preheated plates. Bon appetit.
Preheat oven to 350°F. Combine water and butter in a medium bowl until butter melts; Stir in stuffing mix until JUST moist; set aside. Mix the soup, milk, lime juice and garlic in a medium bowl until well incorporated; set aside. In the bottom of a non-stick 13 x 9 pan, spread the mixed vegetables evenly; Then spread the cubed cooked chicken over the mixed vegetables evenly. Pour the soup mixture evenly over the chicken; sprinkle/spread the stuffing over all. Cover tightly with foil and bake in the preheated oven for 45 minutes or until hot and bubbly.
To Make the Sauce: Heat cream to very hot and just bubbly (but not a boil). Add chicken base and cheese. Stir constantly with a wire whip and bring temperature back to just bubbly. Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch. Transfer sauce to a container, cover and refrigerate until needed. To Make the Pasta Dish: Saute red onion in butter for a few seconds then add pancetta and garlic. Add chicken, green onions and pasta. Deglaze the pan with the cream. Add asiago cream sauce. Heat thoroughly. Garnish with parsley and serve.
Mix all ingredients in bowl and let sit for three or four hours. Thread beef on skewers and grill to your desired doneness.
In 3 1/2 to 4- quart cooker, combine beef, carrots, onion and bell pepper. Add flour, paprika, salt, thyme and pepper; toss to coat. Add chili sauce and broth; mix well. Cover; cook on low setting for 7 to 8 hours. Allow 35 minutes before serving, stir mushrooms into stew. Cover; cook on low setting an additional 20 to 30 minutes or until mushrooms are tender. Meanwhile, cook noodles to desired doneness as directed on the package. Drain. At serving time, stir sour cram into stew until well mixed. Spoon noodles into individual shallow bowls. Top each with stew. Sprinkle with parsley.
Trim excess fat from Filet Mignon and then cut each into 3/4-inch cubes. In a bowl, combine the pepper, sugar, garlic, & oyster sauce. Add the beef and toss well to coat. Set aside to marinate for 20 minutes or up to 2 hours. For the dressing, In large mixing bowl, combine the sugar, garlic, salt, pepper, vinegar and water. Stir to dissolve the sugar. Add the shallot and sesame oil. Put the romaine or watercress salad on top but hold off on tossing. Heat the oil in a wok or large skillet over high heat. Add the cube Filet Mignon and spread it out in one layer. Cook in batches, if necessary. Let the beef sear for about 1 minute, before shaking the wok or skillet to sear another side. Cook for another 30 seconds or so and shake. Cook the beef this way for about 4 minutes total, until nicely browned and medium rare. Add cubed bell peppers, white onions, and mushrooms. Finally, add the dark soy sauce to enhance the flavor & color of the shaking Filet Mignon. In between shakes, toss the romaine or watercress salad and transfer onto a platter or serving dish. When the beef is done, pile the beef on top of the romaine or watercress salad and serve immediately with lots of rice.
Preheat Foreman Grill/Panini maker/grill pan. Microwave sauerkraut for 1 minute in the microwave. Spray one side of each slice of bread with spray butter (or spread with margarine.) This will be the outsides. Layer bread with sauerkraut, meat, & cheese, top with other slice of bread. Grill until cheese in nice & melty-goes great with a dill pickle!
Preheat oven to 200 degrees Celsius. Scrub potatotes and pat dry. Prick each one with a fork. Cook directly on middle shelf for 1 hour 20 minutes. Remove potatoes from oven and halve. Place halves on baking sheet and make shallow dips in centre of each potato, raising potato up at edges. Mix cheese and cream together and divide betwen potatoes. Grill (broil) for 5 minutes until cheese has melted and started to bubble. Serve hot, sprinkled with sea salt and black pepper.
Preheat oven to 375°F In a medium bowl mix the sugar, cornstarch and nutmeg. Add berries and pears, and mix thoroughly until fruit is coated with the dry ingredients. Pour fruit mixture into greased 8x8" baking dish. In a large bowl, mix baking mix and salt. Cut shortening or butter into the baking mix, using your hands to mix until no large lumps appear. Add milk or milk substitute, and mix thoroughly with a wooden spoon (the mixture will not be completely smooth). Spoon batter over the top of the fruit, spreading over the whole dish. It will be thick, so use your hands to distribute it evenly. Leave a few small uncovered areas so that some of the liquid from the fruit can evaporate during the baking process. (Optional: Put a few pats of butter on the top of the cobbler before putting in the oven.) Shake a bit of cinnamon evenly over the top of the dough. Bake for 30 minutes or until knife inserted in biscuit topping comes out clean and the top has browned. Serve warm.
Rub each chicken piece with 2 tbsp of mustard. Heat some oil in a crock pot (I use Le creuset cocotte). Put the chicken pieces in the crock pot (2 or 3 at a time) and turn the pieces. Remove the chicken pieces when they reach a golden brown color on all the sides, then brown the next batch of chicken. Be careful not to burn the mustard. When all the chicken pieces have been browned, put the sliced onion in the pot for about 5-10 min to brown. Then put all the chicken pieces back into the crock pot and add enough water to just cover the pieces. Bring to the boil and reduce the heat to medium. Cover and let it simmer for about 45 minutes or until the chicken is cooked (the juices run clear when chicken is pricked with a fork or knife). Season to taste. Mix the 1/2 cup mustard and 1/2 cup of cream together and add to the sauce. Stir well and serve.
Crumble and cook sausage in large saucepan over medium heat until browned. Drain on paper towel, then return sausage to saucepan. Cut cheese into cubes and add sausage. Cook, stirring frequently, until cheese is melted. Stir in tomatoes. Serve warm with Chips.
Preheat oven to 425°F Spray 8-inch-square baking dish with nonstick cooking spray. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.) Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.
Make the cake in a bundt pan according to package directions. Let cool completely. Remove lids from frosting and microwave for 10 seconds. Stir. Pour slowly over the cake to cover. Now take your green spray frosting and make 3 holly branches in several spots on the cake. Top with 2-3 red hot candies in the middle. And there you have an easy, adorable Christmas cake!