HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the cake mix, jello, oil and water. Then add eggs and mix again. Blend in the strawberries and mix for 2 minutes on low speed. Bake in 2 greased 9" round cake pand for 35 minutes at 350 degrees. To make icing combine and mix until well blended the powdered sugar, margarine and strawberries. When cake is cooled lay bottom layer and spread a layer of icing on top. Then place the other cake on top of that and frost the entire cake.
Microwave margarine in medium glass bowl for about 40 seconds or until its melted. Mix in all ingredients, using a fork. Spread the mixture over bread (I use a one of those long sourdough french loaves split in half lengthwise but I've also used plain thick cut bread or split dinner rolls). Place on baking sheet and bake for about 10 minutes at 450, until the top is golden brown. Easy!
Place croutons in a large heavy-duty, zip-top plastic bag. Coat croutons with cooking spray. Combine paprika, chili powder, and cumin in a small bowl; sprinkle over croutons in bag. Shake bag to coat.
Combine beef with lemon juice, salt & pepper, mix well. Shape into 6 oblong patties. Broil 6 minutes per side. Serve topped with onion gravy.
Brown pork chops on both sides; drain oil. Add onion, water, caraway seed, paprika, salt, dillweed and garlic powder. Cover, reduce heat and simmer for 1 hour, adding more water if necessary. Remove pork chops from skillet; keep warm. Stir sour cream into skillet, mixing with pan juices to make a sauce. Pour over chops and serve.
boil the chickens for 45 minutes. crush the garlics and mix with walnuts. cut the peppers in to small pieces. In a bowl, stir garlic and walnuts into yoghurt and olvie oil. cut small pieces from chicken. then add the chicken into the bowl. sprinkle breads over.
Preheat and grease the griddle. Sift the dry ingredients together, then beat in the butter, eggs, and milk. Pour batter onto the hot griddle, then sprinkle some strawberries onto each round. When the pancakes are full of bubbles, turn, cook other side until done, and serve with maple syrup or yogurt and more strawberries.
Sieve the flour with the baking powder in a bowl and keep aside. Now, use a wooden spoon to soften the butter and combine the same with the sugar until they are thoroughly mixed. Stir in the cinnamon, vanilla bean and lemon zest. Now, fold in the flour. Once this is half mixed, add the cream and continue to mix the dough until it is all combined and holds together. Mix in the raisins. Roll out the dough to a thickness of 1 inch. Use a cutter to cut 10 round scones from it. Place the scones on a greased baking tray. Allow them to rest, covered, in a refrigerator, overnight. Bake the scones (cold as they are from the refrigerator) in a pre-heated oven at 180C for 20-25 minutes or until golden and done. Serve warm with fresh Devonshire cream and strawberry jam. Enjoy!
In a large bowl, toss the fruit and coconut until well blended. Refrigerate. Combine the cornstarch with the lemon juice in a medium saucepan and stir until well blended. Place the saucepan over low heat and add the sugar and orange juice. Cook, stirring constantly, until the mixture thickens, about 5-10 minutes. Remove the saucepan from the stove and allow to cool thoroughly. Fold the pureed tofu, orange rind, and poppy seeds into the juice mixture and chill for at least 1 hour. Pour the dressing over the fruit immediately before serving.
In a large bowl place meat, eggs, onion, salt, pepper and sawdust with 2/3ls of the catsup and oregano. Remove rings and wrist watch as the next step is messy! Thoroughly combine the mixture with your hands. Add additional "sawdust" until the meat feels like it will pack into a nice solid loaf. lace in a pan of your choice. Cover the top of the loaf with the remaining catsup. Bake at 325 for about 1 hour. Servings? - depends on how you slice it!
Prepare crust by cutting margarine into flour, baking powder, salt and sugar until crumbly. Add beaten egg and extract. Take out approximately 1/4 cup crumb mixture and set aside for topping. Press remaining crumbs into a lightly greased 8 inch square pan. Combine second layer ingredients except for extract and nuts in saucepan and melt until smooth. Add nuts and extract. Spread filling over cookie base and spread remaining 1/4 cup of crumb mixture on top. Bake at 375 oven for 25 minutes. Cool. Cut in bars. Flavor is greatly improved if allowed to sit for a day. Store in sealed container.
In a pitcher, combine the horseradish, Worcestershire sauce, Sriracha, lemon zest, celery salt, kosher salt and 2 teaspoons ground pepper. Add the tomato juice and stir well; cover and refrigerate until chilled, at least 2 hours. Pour the tomato juice mixture into 8 ice-filled rocks glasses. Add 2 ounces vodka to each glass and stir. Garnish each drink with a pinch of ground pepper, a lime wedge and pickled vegetables.
Combine lemon zest and juice, oil, sugar, salt and pepper in a large salad bowl. Add lettuce, asparagus, peas, tomatoes, chives (or scallion greens), and avocado if using; toss to coat.
Place beans in dutch oven. Cover with water 2 inches above beans;bring to a boil. Boil 2 minutes;remove from heat,and let stand for 1 hour. Drain and return to dutch oven. Add 5 cups water and next 8 ingredients to dutch oven;bring mixture to a boil. Add ground chuck,stirring to crumble. (I cook and crumble mine before I add to beans but you can do either way). Cover,reduce heat and simmer,stirring occasionally,1 hour and 30 minutes. Uncover and simmer 30 minutes or until beans are tender and mixture has thickened.
Cook broccoli and cauliflower till desired tenderness. drain and put into bowl. Add mushrooms, if desired. Cut and open a pita bread and stuff veggies inside. pour about 2 to 3 tablespoon ranch dressing inside. Top with the onion, chopped tomato and the cheddar cheese. Close pita secure top with tooth pick. Micro wave for about 30 to 40 seconds till. everything is hot and cheese begins to melt.
In a large saucepan, add the oil, onions, apples, and peaches, sauteing until translucent, about 5 minutes. Add the tomatoes, garlic, brown sugar, cinnamon stick, cloves, chile flakes, vinegar, and hot sauce. Season the sauce with salt and pepper and lower the heat. Cook for about 1 hour, until reduced by half. Serve with the Vegetarian Shepherd's Pie. Will last in the refrigerator for 1 week.
Heat oil in lg skillet; cook chicken on med heat until brown on all sides-- approx 15 min. Remove chicken, cook onion& garlic in remaining oil until onion is tender, stirring frequently. Return chicken to skillet. Mix all remaining ingredients except tomatoes (and rice!); pour over chicken. Bring to a boil, reduce heat, cover, and simmer 20 min. Add tomatoes; simmer, uncovered, until thickest pieces of chicken are cooked through-- approx 20 min. Serve with rice.
preheat oven 375 degrees. In large bowl, beat butter and sugars until light and fluffy. beat in egg and vanilla. beat in drained pineapple, carrots and pecans. In medium bowl, combine remaining ingred. beat into pineapple mixture until blended. drop heaping tablespoons of batter 2 in apart onto greased cookie sheets. bake 15-20 minutes or until golden. leave on cookie rack for 2 minutes and then place on cool surface. They are great with milk.
Preheat oven to 350. Spray 9-inch deep-dish pie plate with nonstick cooking spray. Combine peaches, pears, apricots, 2 tablespoons brown sugar, cornstarch and vanilla in large bowl. Toss gently until well blended. Place in prepared pie pan; set aside. Place gingersnaps in resealable food storage bag. Crush cookies with rolling pin to form coarse crumbs. Combine crumbs, remaining 2 tablespoons brown sugar, oil and cinnamon; mix well. Sprinkle evenly over fruit. Bake 30 minutes or until fruit is bubbly. Transfer to wire rack, let stand 10 minutes.
Preheat the oven to 475 degrees. Coat a baking dish with cooking spray. Place the halibut steaks, with space between them, in the baking dish. Put the cherry tomatoes between the fish fillets. Spread the mustard on top of the fish, then pour the vermouth over the halibut and tomatoes. Sprinkle the parsley evenly over all. Bake in the center of the oven for 15 minutes, or until the fish is cooked through.
Prepare noodles as directed or preference, adding hot sauce and chili powder. Heat chicken. Cut chicken into small pieces. Add chicken to soup when soup is done.
Ingredients should be at room temperature. Ingredients are listed in order to put into machine. # 4 Rapid Whole Wheat. Loaf Size 1.5 lb. Crust Light. Time 2:33. Remove Paddle Beep LED 1:30.
Heat oven to 350°F. Combine butter and chocolate in a saucepan. Cook over medium heat, stirring constantly, until melted. Remove from heat. Dissolve coffee granules in warm water in a medium bowl. Add chocolate mixture, sugar, flour and eggs; mix well. Spread into greased 12 inch pizza pan. Bake for 15 to 17 minutes or until the brownies begin to pull away from the edge of the pan. Cool completely. Cut into wedges. Enjoy!
Combine sugar and milk in heavy saucepan. Bring to rolling boil, cook until soft ball stage. Take off burner, add butter and cocoa and whisk to combine. Add vanilla and one of the three optional flavorings. Add flour and stir to mix thoroughly. Immediately pour onto buttered plate. (Note: peanut butter will hasten setting process).
Preheat broiler. In a small bowl, mix thyme, salt, pepper, balsamic vinegar and rind of one lemon. Rub on both sides of steak. Place on a broiler safe pan, and broil for 10 minutes per side. In a small saucepan, melt butter on medium-low heat, not browning. Add onions, green peppers and soften for 5 minutes. Add flour and mix very well. Add beef broth, salt and pepper and bring to a boil mixing constantly. Reduce to medium heat, reduce gravy about half, approximately 15 minutes. Check for salt and pepper, adding if needed. Remove from oven and let meat rest for 5 minutes. Thinly slice steak and drizzle with gravy -- enjoy!
Preheat oven to 350 degrees. Brown meat in skillet with onion, and garlic, cooking slowly. Add tomatoes, tomato paste, olives, seasonings, sugar, and simmer uncovered for 30 minutes In separate bowl beat eggs, and blend in cottage cheese. In a greased 2 qt casserole layer 1/2 of the meat sauce, 3-4 noodles, 1/2 cottage cheese, 1/2 mozzarella cheese. Repeat layers and sprinkle with Parmesan cheese. Bake for 40-50 minutes.
Line a 13" x 9" pan with foil leaving excess foil over sides and grease foil with 1 ts butter. Set aside. In large saucepan, combine peanut butter, cheese and remaining butter. Cook and stirover medium heat until melted and smooth. Remove from heat and gradually stir in sugar and vanilla. (mixture will be thick). Spread into pan and chill 2 hours. Using foil lift fudge out of pan, discard foil and cut into squares.
In a large skillet cook bacon over moderatly-high heat;cook until crisp and browned, about 5 minutes. Transfer bacon to paper towels and set aside; reserve drippings in the skillet. Core and seed the bell pepper; cut into strips, add mushrooms, onions and bell pepper to the drippings in the skillet; cook stirring frequently, until crisp tender, about 4 minutes. Meanwhile, shape ground beef into 4 oval steaks about 3/4 inch thick; sprinkle on both sides with salt and pepper. Transfer vegetables to a warm serving platter, cover and keep warm. Cook steaks until they are well browned, about 3 minutes on each side for medium. Place the steaks on top of vegetable mixture, cover, and keep them warm; add wine and thyme to the skillet Bring mixture to a boil, stirring and scraping bottom of skillet; pour the wine sauce over the steaks; Crumble the bacon over the sauce and Serve.
Cook potato in enough water to cover. Drain, retaining the water. Measure 140 ml of potato water into a small bowl and set aside to cool to lukewarm. Don't discard the rest of the potato water - to this add the oats to soften. Mash the potato well with a little of the milk. When the potato water in the small bowl has cooled to lukewarm, add the yeast. Set this aside until it has a good frothy "head". Mix remainder of milk and oil together. Sift flour and salt into large bowl and make a well in centre. Add the milk and oil, the mashed potato, frothy yeast, and the softened oats. Mix well and knead until smooth and elastic - more flour may be needed but try to keep the dough as soft as possible. Set aside to rise until double in size. Knock back and knead very lightly. Allow to rise a further 30 minutes and then divide into three and form into cob loaves. Glaze with beaten egg and sprinkle with your choice of topping. I use either sesame seeds, poppy seeds or oats. Bake 220 celsius for about 40 minutes.
Cut pineapple into quarters lengthwise; cut each quarter crosswise into 1/2-inch slices, and set aside. Scrap seeds from vanilla bean into a skillet; discard bean (or make vanilla sugar). Add water, sugar, and ginger root to skillet; stir. Bring to a simmer over medium heat, stirring occasionally. Add pineapple slices; cook 8 minutes or until tender, stirring occasionally. Pour into a bowl; cover and chill.
Mix all and refrigerate at least 3 hours. Serve with baguettes or crackers.
Select basic or SWEET setting. Special Notes: The recipe calls for 2 tsp of yeast, but I find this way too much yeast- blows the top off the machine! This makes a 1 1/2 lb loaf which basically fills my 2 lb machine. DO use pure vanilla extract for best results. If you don't have the time to soak the raisins ahead of time (I never do) just microwave the raisins and vanilla for 1 minute on high or med-high in a micro-safe bowl.
Toss lettuce, mushrooms, cauliflower flowerets, onion, green pepper, olives and cheese. Cover and refrigerate at least 1 hour. Just before serving, toss with CLASSIC FRENCH DRESSING as directed below. CLASSIC FRENCH DRESSING: Toss salad with oil until leaves glisten. Mix remaining ingredients; pour over salad and toss.
Heat olive oil over medium heat in a large saucepan with a tight-fitting lid. Add onions and saute until translucent. Add garlic, curry powder, cinnamon, cumin, and salt. Cook for a few minutes, stirring frequently, until fragrant. Add chicken, chicken broth, potatoes, carrots, currants, and chickpeas. Bring to a boil; reduce heat, cover, and simmer until carrots and potatoes are tender. Return to a boil, add couscous, and stir well. Cover, remove from heat, and let sit for about ten minutes. Fluff with a fork before serving.
Mix the flour, salt and yeast in a big bowl. Add frankly warm water and make a soft dough quickly by fork and hand. Leave 5 mins and in the meanwhile prepare a baking tray. Divide the dough into 6 to 8 smaller portions and make a roll dough of each. Place them on the baking tray, cover with cloth and leave for 40 minutes in warm place until double their size. Preheat the owen on 200°C and bake rolls for 20 - 25 minutes. Put them out and spread a bit of butter on the top of rohlik and sprinkle with sea salt or poppy seed. Enjoy.
Put all ingredients in a blender or food processor and mix at high speed. Thinly spread onto a Fruit Roll sheet and dry at 145° for 4 hours or until dry on one side. With a clean butter knife, lift entire ring off sheet, turn over and dry for 1 hour longer, or until dry enough to break into pieces.
Preheat oven to 350. Mix everything together. Spread in 13x9 pan. Save some cheese for the top. Bake 15 minutes.
Preheat oven to 350. Mix Butter,Garlic powder, Egg and Hot Sauce until smooth. In separate pan, combine Dry bread crumbs, Finely grated cheese, and Parmesan cheese. In another pan, mix Flour, Salt and Pepper. Rinse and pat dry Chicken strips. Dip Chicken strip in the wet mixture. Dredge in the flour Place in Breadcrumb mixture and sprinkle it over the top of it (I patted it a little to make sure it was sticking good, then flipped it over and did it again). Place strips on a wire rack on top of a cookie sheet. Bake for 30-35 Minutes.
FOR THE SANDWICHES: Cut fancy shapes out of bread slices. A doughnut cutter works providing it comes apart. Cut 2 circles from EACH of the bread slices making 24 circles. Cut small circles from center of 6 white and 6 brown circles. Spread SOLID circles with butter, then with filling and white over brown with buttered side down. They can be left this way with the filling showing through the center or tiny circles can be place in opposite colored tops-brown circle in white top and white circle in brown top. Makes 24. FOR THE TUNA FILLING: Mix all ingredients together well. If dry, add more salad dressing. Makes 1 cup. FOR THE EGG FILLING: Mix all together. If too dry, add a bit more salad dressing. Makes about 1 3/4 cups. FOR THE SALMON FILLING: Remove round bones. Combine all ingredients in bowl. Add more salad dressing if too dry. Makes 1 cup. Company's Coming Appetizers.
In cast iron skillet get pan very hot and add butter and mushrooms. When mushrooms are starting to turn brown, turn down heat to med-high; add onions and cook 2 minutes. Add steak pieces and season ingredients with Cavendar's and garlic powder. Cook until steak is done to desired taste of doneness. Add soy sauce and lemon juice and stir until a "thickish" sauce forms in pan and all ingredients are coated well. Serve.
1. Mix all ingredients together in a large bowl. 2. Cover and refrigerate for at least 2 hours. 3. Chef's Note: To candy walnuts, add 2 teaspoons butter and 1/2 cup walnuts to saute pan. Sprinkle 1 teaspoon sugar over walnuts. Warm over medium heat until walnuts are toasted and sugar carmelized (approx. 10 minutes).
Preheat oven to 400°F. Place each potato and head of garlic onto its own piece of foil, which should be large enough to fully wrap around the potato or garlic. Prick the potatoes several times one each side with a fork. Cut off the top of the garlic to expose the top of the cloves. Drizzle each potato and the heads of garlic with olive oil. Move to oven and bake for an hour. (I usually place them on a cookie sheet to prevent any oil from dripping and to make it easier to put in and out at once). Remove the potatoes and garlic from the oven and reduce heat to 350°F. Unwrap each potato and halve the short way (so they look like little cups, as opposed to a long "boat"). Cut off a small bit on each of the smaller, round ends so that they will sit up straight. Gently scoop out the potato flesh, leaving a thin edge all the way around the cup. Avoid breaking the potato skin. Mash the potato flesh in a medium bowl. Add sour cream, processed cheese (reserve 8 small cubes), and pepper, and beat until fluffy. Stuff mixture into the cups - it will be quite full, so mound on top as needed. Return to oven and bake for an additional 25 minutes, until heated through and cheese has melted. Top each potato half with a remaining piece of cheese and return for an additional 5 minutes, or until the cheese on top has melted. Garnish the potatoes with bacon and green onions before serving.
Mix soy sauce, Worcestershire sauce, ginger, lemon juice, garlic and oil in bowl. Place steak in bowl, marinate 3-4 hours or overnight. Turn every hour. Place meat and vegetables on skewers, pour melted butter over mushrooms (or spray with butter flavored cooking spray), grill.
Brown your hamburger with the onion. Prepare the ramen noodles as package directs. Combine the two along with your corn. Mix your cornstarch with a little water and add to mixture to thicken.
Combine first 7 ingredients. Stir in mayo until combined. Taste and add salt / pepper if necessary. I find the cheese and spices usually do not need additional salt. If you can find it, use chipotle chile powder - it give the dip a wonderful smoky taste.
Heat 1/2 tablespoons oil in a large saute pan over medium-high heat. Add onions and saute until well carmaelized. Remove from pan and let cool. Measure out 1/2 cup cooked onions and finely chop; set aside for sauce. Combine cheese, remaining cooled onions and 1/2 tablespoons thyme; season lightly and mix well. Preheat oven to 375°F Lay chicken breasts, smooth side down, on a cutting board. Cut a pocket in each breast with a sharp knife. Divide cheese and onion filling evenly between pockets. Cover with chicken filet. Heat remaining oil in same saute pan over medium-high heat. Season chicken with salt and peper and sear until golden and brown, 1-2 minutes per side. Place in a roasting pan and cook 20-25 minutes. Let rest 5 minutes. Return skillet to medium-high heat; pour maple syrup in pan to deglaze. Stir in broth, reserved caramelized onions and remaining thyme. Bring to a boil and reduce by half. Remove pan from heat, add any juices from the resting chicken and swirl in cold butter. Serve chicken breasts with maple sauce.
Prepare crust by combining softened butter and brown sugar in a medium bowl. Beat until fuffy. Beat in vanilla and egg yolk. Gradually blend in flour until mixture is combined. Blend in finely chopped chocolate. Press mixture evenly and firmly over bottom and sides of a 9 inch pie pan. Pierce bottom in several places with a fork. Bake crust in a preheated 375* oven until lighltly browned, about 12-14 minutes. Cool in a wire rack at least 30 minutes. Prepare filling: Mix almonds, brown sugar and melted butter. Add 1/4 cup of the coarsely chopped chocolate and mix lightly. Spread half of the softened ice cream in the cooked, cooled crust. Sprinkle evenly with half of the almond mixture. Cover with remaining ice cream,then remaining almond mixture, then place in freezer. Place remaining 1/4 cup coarsely chopped chocolate in top of double boiler over hot (not boiling) water, until melted. Stir in salad oil. Remove partially frozen pie from the freezer. Drizzle melted chcolate over the pie, dribbling from a spoon, or cone of rolled paper to pipe it on. Return pie to freezer. When top is set,cover with foil and freeze until firm, at least 4 more hours. To serve, remove pie from freezer about 30 minutes before cutting.
Cut eggplants into 1 cm thick slices. Place on absorbent paper in a single layer and sprinkle with salt. Allow to stand for 30 minutes. Preheat the oven to moderate 180°C. Blot eggplant dry with absorbent paper. Place eggplant in a single layer on a lightly greased baking try. Brush tops with a little of the oil. Bake for 30 minutes or until the eggplant is just tender, turning once during cooking. Heat remaining oil in a pan, add onion and garlic, cook over a low heat for 3-4 minutes or until onion is tender. Add tomato pieces, basil and wine. Simmer, uncovered, for 10 minutes, stirring occasionally. To assemble Lasagna: Preheat oven to moderate 180°C, lightly grease a 30cm x 20cm x 6cm baking dish. Arrange a few sheets of lasagne over the base of dish. Place eggplant slices in a single layer over the lasagne sheets. Top with half the tomato mixture, then add another layer of lasagne. Combine the cream and egg, and pour over the lasagne sheets and bake in oven 30 minutes. Enjoy.
Preheat oven to 350. Liberally grease 16 muffin cups. Split each biscuit in half and press into greased muffin cup. Press up sides a bit to form a bowl in bottom of muffin tin. (Biscuit will not come all the way up the side of muffin cup. You just need a well to put sausage, veg and cheese). Place sausage into each biscuit cup, top with scallions, pepper and cheese. Beat eggs and milk together and pour some over each biscuit, just covering edge of biscuit do not fill to top of muffin cup as the biscuits and eggs will puff and form perfect muffins. add salt and pepper to taste. Note: I did not use salt with the breakfast sausage as it was already very salty and it worked out fine. Bake for 15-18 minutes until eggs are set. Note: you can make these with any combination of meats and/or veg and vary the cheese. For example, use Swiss cheese with chopped broccoli and onion with bacon. We did not add salt or pepper as the sausage was highly seasoned. You may adjust seasoning as needed based on the meat, cheese and veg combination you decide on.
Preheat oven to 350. Grease an 8x8 baking dish and set aside. Combine brown sugar, flour, cinnamon, nutmeg and applesauce. Spread in the prepared dish, and sprinkle with lemon juice. Stir together oats, sugar and butter, and spread over applesauce mixture. Bake for 30 minutes or until lightly browned.