HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs with a mixer until thick and light. Combine sugar and oil, pour into eggs with mixer on medium speed. Stir together flour, cinnamon, soda and salt. Add to egg mixture with vanilla. Beat to mix. Stir in walnuts. Spread apples in a butter 13"x9"x2" pan. Pour batter over apples, spreading to cover. Bake in a 350° oven for 1 hour. Remove from oven and let cool. Spread with cream cheese icing. Keep refrigerated. Cream Cheese Icing: Beat softened cream cheese until fluffy. Beat in melted butter, then powdered sugar and lemon juice. Spread over cooled cake.
In 3-quart saucepan combine beef, 4 cups water, onion and salt. Cover; simmer 1-1/2 hours. Add hominy and undrained tomatoes with chilies. Cover; simmer 30 minutes more. Blend the 1/2 cup water into flour; add to beef mixture. Cook and stir until thickened and bubbly. Serve in bowls; top with cabbage, onion, and radishes.
Season 12 half-filets with lemon, salt and pepper; set aside in the refrigerator. In a food processor process the rest of the fish for 30 seconds. Add the spinach, salt, pepper and nutmeg to the food processor, and process for another 30 seconds. Pour the egg white through the feeding tube, with the motor running, and process for10 seconds. Chill for 2 hours. Stir 2 tablespoons of the cream into the chilled spinach mousse. Put 1 tablespoon of the mousse into each filet of fish, place 1 shrimp on top and roll it up. Place the rolls standing in a buttered baking dish, pour wine over them, cover with foil, and bake in a pre-heated 350°F oven for 25 minutes. Meanwhile prepare the sauce. Cook the shallots and mushrooms in the butter until all liquid has evaporated. Season with salt and pepper. Stir in the flour and cook for 1 minute. Pour in the fish stock, stirring until thick. Stir the egg yolks into the cream and add to the sauce, stirring. Bring to a boil and pour around fish.
Cream together butter/margarine, sugars, vanilla and salt. Beat in cocoa powder. Dissolve baking soda in water and mix in. Stir in flour, then chips. Place dough by spoonful on a greased baking sheet. Bake at 325° for 14- 16 minutes. Do not overbake or cookies will dry out.
Brown turkey well in a large frying pan. When brown, add the brown gravy mix, water, herbs and pepper Bring to a boil, then reduce heat and let slow boil for 15-20 minutes to thicken the sauce. (the sauce does have to thicken or it will be too watery and thin. You could use less water but this slow boiling keeps the turkey moist and adds the beef flavor to the turkey. If you do use the canned gravy, skip the 2-1/2 cups of water, but do add at least a cup) Add sour cream, mix well and serve. You can add mushroom, peas, onions or whatever to this. If I add onions and mushrooms, I usually saute them with the turkey. Serve over egg noodles, with a big salad and a slice of french bread.
Wash and cut sweet potatoes into sticks or wedges. Place potatoes in a bowl and toss with oil, then spread out onto a baking sheet and sprinkle with rosemary. Bake about 30 minutes at 375&#65533; F, or until browned and tender. You may want to turn potatoes over half way through baking time. Sprinkle with lemon juice, if desired.
Mom also likes to throw in her favorite seasonings too, if desired, to the hamburger mixture as it browns. Brown hamburger with the onion. In a casserole dish, combine hamburger/onion mixture, tomato soup and green beans. Mix together . Top the whole dish with prepared mashed potatoes. Bake uncovered for 30 minutes at 350 degrees Fahrenheit. (Note: Mom actually never used instant potatoes. She made extra real mashed potatoes for dinner a day ahead and used those planned-ahead mashed potatoes).
In a blender blend together, in batches if necessary, the cream of coconut, the pineapple juice, and the rum and transfer the punch to a large pitcher. Stir in the ice cubes and garnish the punch with the pineapple wedge. Garnish each drink with a pineapple wedge.
In a small bowl, mix the vinegar, cranberry sauce and shallot. Slowly whisk in the olive oil and season with salt and pepper. Preheat the oven to 400 degrees F. Place the walnuts on a baking sheet and toast for 5 to 7 minutes; set walnuts aside. To serve the salad, toss the greens with enough of the vinaigrette to moisten and arrange on plates. Sprinkle each salad with goat cheese, dried cranberries and toasted walnuts.
Stir flour, salt, baking powder and 1/2 cup sugar. Combine milk, eggs and 1/2 cup melted butter. Add to dry ingredients and mix well. Place on lightly floured board and knead lightly 10 times. Roll or pat into rectangular shape 1/4 inch thick. Mix 1/2 cup sugar, cinnamon and 1/2 cup melted butter. Spread over dough. Roll dough as for jelly roll. Seal edges and cut into half inch slices. Combine remaining butter, brown sugar and nuts. Sprinkle lightly over bottoms of greased muffin pans. Arrange slices cutside down over this mixture. Bake 375F 25-30 minutes. Turn pans upside down on cooling rack and lift off rolls. Serve hot.
Prepare 2 deep-dish pizza dough, and set aside. Heat oil in a large nonstick skillet over medium heat. Add pepper, onions, and garlic, and saute 5 minutes. Add mushrooms, oregano, and salt, saute 3 minutes or until tender. Remove from heat and cool. Spread half of tomatoes over each prepred crust, and top each with half of vegetable mixture. Sprinkle monterey jack cheese and provolone evenly over pizzas. Bake at 475 degrees for 15 minutes. Reduce heat to 375 degrees, and bake 15 additional minutes. Cut and serve.
Preheat the oven to 190 degrees C (375 degrees F). Mix all dry ingredients in a large bowl. (Use a stand mixer if available.). Mix the oil, egg and sugars until pale and creamy looking. Add the vanilla and water. Pour the liquid ingredients into the dry ingredients and mix until thoroughly combined. If the chocolate chips fall out of the dough, add a little more water. Using two spoons, drop small walnut sized piles of the mixture onto Teflon or baking-paper-lined oven sheets, leaving about 4-5cm between each to allow spreading as they cook. Place, one tray at a time, in the middle of the oven and bake for 10-11 minutes until not quite golden brown. Be careful not to overcook, they are still tasty but crumbly. Cool on baking tray for a few minutes, then on racks until completely cool before transferring to an airtight container for storage. They keep well for a few days, otherwise store in the freezer.
Preheat oven to 350 degrees. Cream together butter and sugars. Add eggs and vanilla. Sift together flour, baking powder and salt. Add flour mixture to sugar mixture. Stir in oats, cornflakes, chocolate chips, coconut and nuts. Drop teaspoonfuls onto greased cookie sheets. Bake 10-12 minutes or until lightly browned.
Place the apricots, sugar, wine, and lemon juice in a large (at least 4-qt), thick-bottomed, stainless steel pot and bring to a boil over medium-high heat. Place a couple small plates in the freezer, these will be used to test the jam later. The mixture will boil and rise in volume. Skim off the pale yellow foam that forms at the top and discard. The boil will subside to larger bubbles, but still bubble vigorously. Be sure to begin gently stirring the jam frequently to prevent it from sticking to the bottom. After about 25 minutes begin testing the jam by placing a small amount on a cold plate. Allow 30 seconds to pass and then run your finger through it to see what the cooled consistency will be. Boil for a few minutes longer if desired for a thicker jam. Ladle into prepared jars leaving a 1/4 inch headspace. Process jars for 10 minutes. Adjust time according to your altitude.
Saute onions with dill in butter until softened. Add cubed potatoes and saute for a few minutes. Add stock and beets. Bring to a boil, reduce to a simmer and cook for approximately 30 minute. Blend with a hand blender until desired texture. Finish with cream or half/half, salt and pepper to taste. Serve hot. Note: prep. time includes cooking of the beets.
preheat oven to 350 degrees F. combine all ingredients in a bowl. With your hands bruise/mash the lentils a bit, but not to the point that there all mushy. using a small ice cream scoop (or with wet hands) roll out golfball sized balls. (slightly smaller). *continue to dampen hands when doing this -- the mixture is sticky. place on a lightly oiled cookie sheet and bake 15 minutes. Turn over and bake an addional 15 minutes. Serve topped with a nice vegetarian/vegan marinara.
Combine the fruit, except the raisins and place them in a large pot. Add water, then brown sugar and maple syrup. Bring to a boil, and then let simmer for 25 minutes, stirring frequently to avoid stickiness at the bottom of the pot. After 25 minutes add raisins for another 10 minutes. After the ten minutes are up, take the pot off the stove to let cool. When cooled completely, add chopped pecans. Serve lukewarm or cold as a dessert. You can also serve cold over your favourite ice cream, or as a topping for plain yogurt.
Place bread in a food processor, and pulse 10 times or until crumbs measure 1 1/3 cups. Combine the crumbs, beef, and next 7 ingredients (beef through garlic) in a large bowl, and shape meat mixture into a 9 x 6-inch loaf. Place loaf in an electric slow cooker. Combine ketchup, mustard, and pepper in a small bowl, stirring with a fork. Spread ketchup mixture evenly over top of loaf. Cover with lid; cook on LOW for 5 hours.
Pat fish dry with paper towels. Cut into 1-inch cubes. In small bowl, combine glaze ingredients. Thread fish onto skewers and brush both sides with glaze. Broil or grill over high heat for about 7 minutes, basting with glaze and turning once, until fish flakes easily when tested with a fork. *Be careful not to overcook.
Simmer blackberries until the juices are released. Let cool. add next 5 ingredients. Bottle and refrigerate for 1 week before using.
Cook pasta according to package instructions until al dente (firm to the bite). In the last five minutes of cooking add spinach. For the sauce combine kefir, oil, garlic, dill and lemon juice in a bowl. Season with salt and pepper to taste. In a big bowl combine sauce, drained pasta and spinach, tomatoes, olives and onion. Season again to taste. Let cool and serve or eat warm. Enjoy!
In a medium bowl, combine marshmallow creme, cream cheese, orange juice and orange zest. Beat with electric mixer until smooth. Mixture will be fairly thick. Serve dabs of the sauce over fresh fruit of your choice, or use as a dip.
Place roast or steak in a big pot. Cover meat completely with water. Cover with lid and let come to a boil. After water is boiling, reduce heat to simmer and cook until meat is tender and shreds easily. Remove meat from pot and shred with fork. Leave water in pot and add 2 large cans of tomato juice, cabbage, onion, carrots, potatoes and shredded meat. Season with salt and pepper, add lemon juice and sugar to taste. Cook on low heat 1- 1 1/2 hours-- until all vegetables are cooked-- you may re season with more lemon, sugar or salt and pepper as needed to taste-- Serve with lots of rye bread-- enjoy.
mix cottage cheese,eggs, season salt and sour cream. Add the cheddar. Put pasta in a 13 X 9 baking dish. Pour the cheese mixture on top of pasta and blend together. Cook at 375 for 40 min.
Brown hamburg in large pan breaking up into medium pieces. Drain off excess fat. Add the rest of the ingredients. Bring to a boil; reduce heat and simmer covered for 1 hour or till veggies are tender. If you have any leftover rice, peas, or corn, add them at the end and heat well. This soup freezes well as long as there is no potato in it.
Melt butter in shallow baking pan. Stir in next 4 ingredients. Roll the chicken pieces in this and bake at 375F degrees for 30 minutes on each side. Put on platter and sprinkle with paprika.
Dressing: Combine all ingredients and whisk to emulsify. Salad: Combine all ingredients, drizzle with dressing, toss and serve immediately.
Whisk flour, cardamom, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar; beat until light and fluffy. Beat in finely grated orange peel and vanilla. Add egg; beat to blend. Add flour mixture in three parts, beating on low speed until just blended between additions. Refrigerate until firm enough to shape. Divide dough in half. Form halves into ball, flatten into disks and wrap tightly in plastic. Chill until firm 45 minutes to overnight. Position racks in top and bottom third of oven; preheat to 350°F Line 2 large baking sheets with parchment paper. Roll out 1 dough disk on lightly floured surface to generous 1/8" thickness. Cut out cookies and transfer to prepared baking sheets, spacing 1" apart. Gather dough scraps into ball. Flatten, cover, and freeze dough until firm enough to roll out again, about 10 minutes. Bake cookies until light golden brown, about 16 minutes, rotating sheets halfway through baking for even cooking. Carefully slide parchment paper with cookies onto racks to cook completely.
Combine flour, oats, sugar, baking powder, salt, and currants in a large bowl. Mix well. Make a well in center. Beat egg until frothy, and mix in melted butter or margarine and milk. Pour into well. Stir to make soft dough. Pat dough into two 6- to 7-inch circles. Transfer to greased baking sheet. Score each top into 8 pie-shaped wedges. Bake at 425 degrees F (220 degrees C) for 15 minutes, until risen and browned. Serve warm with butter and jam.
Melt butter in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and cook until golden, about four minutes per side. Transfer chicken to plate. Add shallots to skillet and saute 30 seconds. Add vinegar; boil until reduced to a glaze, about two minutes. Stir in broth. Return chicken, skin side up, to skillet. Reduce heat to medium-low, cover and simmer until cooked through, about twelve minutes. Using tongs, transfer chicken to two plates. Add tarragon to liquid in skillet. Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about two minutes. Spoon sauce over chicken.
Peel the mangoes and remove the flesh from the seeds. Dice the flesh of 2 of the mangoes puree the rest in a blender. Put the puree into a glass mixing bowl, and stir in the lime or lemon juice. Beat the egg whites with the salt until they are frothy. Sprinkle in the sugar, and continue to beat until stiff. Then gently fold in the cream. Gradually stir the mixture into the mango puree. Pour over the diced mango. Spoon the mixture into serving bowls or glasses, and then chill for at least 3 hours before serving.
Preheat oven to 325 degrees. Grease muffin tins, or use paper cups. Grind up beans in a food processor until pretty smooth. In a large bowl mix together all the ingredients, until smooth. Fill muffin tins a little over 1/2 full, and bake for 15-20 minute.
Preheat oven to 350 degrees. Cook beef and onion in large saucepan stirring occasionally until beef is no longerpink. Add water tomato paste wine and boullion; cck stirring occasionally for 15- 20 minute. Layer in ungreased 13 x 19 inch baking dish 1/2 paste 1/2 sauce 1/2 cheese. Repeat layers cover and bake for 20-25 min or until heated through and cheese is melted.
Preheat oven to 450°F Coat a large rimmed baking sheet with nonstick spray. Toss potatoes with 2 1/2 tablespoons oil in a large bowl and season with salt and pepper. Arrange in a single layer on baking sheet. Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes. Increase heat to 500°F Continue roasting until fries are deep brown in spots, about 5 more minutes. Whisk remaining 1/2 tablespoons oil, garlic, and parsley in a large bowl. Add hot fries, season with salt and pepper, and toss to coat.
Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. Return to the pan. Add 7 cups water, ham, garlic, pepper, cumin,. salt, bay leaf and liquid smoke if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Meanwhile, in a saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Just before serving, discard bay leaf from bean mixture; add vinegar and oil. Serve over rice. Sprinkle each serving with 1 tablespoon cheese, 1 tablespoon red pepper and 1 teaspoon jalapenos. Yield: 12 servings. **NOTE**. I always have water left in the beans; serve with a slotted spoon or drain beans and place over rice on a serving plate.
Place some lettuce in each salad bowl, on top of lettuce place 1 to 2 pear halves. Place a dollop of mayonnaise on pears, sprinkle with cheese, and top with a cherry.
Preheat oven to 375°F. Lightly grease a 9x13-inch baking pan. In a small bowl, sift together 1 cup flour, the baking powder. salt and 2 Tablespoons sugar. Cut in 1/3 cup butter/margarine. Stir in the beaten egg and milk; mix well. Spread the mixture in the prepared pan. In a small bowl combine the 1/2 cup flour, 1 cup sugar and 1/4 cup butter to make a crumb-like struesel. Distribute the rhubarb evenly over the cake mixture. Sprinkle the strawberry jello evenly over the rhubarb and cake. Sprinkle the stuesel crumbs evenly over all. Bake for 40 minutes or until a toothpick comes out clean.
Combine flour, baking powder, sugar and coconut in a large bowl. Stir in melted butter and mix well. Press into the base of a greased and lined 20cm x 30cm baking tin. Cook in a preheated 180 °C oven for 15 minutes or until firm. To prepare the topping, place the NESTLE Sweetened Condensed Milk , butter, dates and golden syrup in a small heavy based saucepan. Cook gently, stirring constantly until mixture turns golden brown. Spread topping over base, sprinkle over pistachio nuts and return the baking tin to the oven for a further 10 minutes, until golden. Cool in the tin before cutting into fingers.
Melt butter in large nonstick skillet over medium-high heat. Sprinkle chicken with salt, pepper, and allspice. Add chicken to the skillet and saute until brown, about 4 minutes per side; transfer to a plate. Add onions and 2 tsp brown sugar to skillet; sprinkle with salt and pepper. Cover and saute until deep golden brown, stirring occasionally, about 10 minutes. Mix in bay leaves, mustard, and remaining 1 tsp sugar. Add chicken, skin side down, then beer, broth, and 1 tsp vinegar. Bring to boil. Reduce heat to medium. Simmer, covered, 10 minutes. Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes. Season with salt and pepper and more vinegar, if desired. Serve over egg noodles.
Fill tall glass with ice. Add Smirnoff Blueberry Flavored Vodka and lemonade. Stir well. Garnish with blueberries.
Combine all ingredients except flank steak. Pour mixture over meat and marinate not more than 8 hours. Grill steak over coals to desired doneness. Slice thinly on the diagonal.
Boil a large pan of water and cook the pasta following the packet instructions. Meanwhile, heat butter in a small frying pan and cook the onions, garlic and bacon for 5-7 minutes until golden. Beat together the eggs, cream, most of the parmesan and plenty of ground black pepper. Drain the spaghetti and return to the pan, off the heat. Add the onion and egg mixtures and toss together until the pasta is evenly coated. Serve with the rest of the parmesan sprinkled on top. Add black pepper and salt if desired.
In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl. Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour. Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate. In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer. Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings. Serve with dipping sauce. Dipping Sauce:. Mix all the ingredients together in a small bowl.
Slowly fry the onion in 2 tbsp oil for 15-20 minutes until brown and caramelised, stirring often. Rinse the lentils and boil them in plenty of water until they are just tender. Crush the tagliatelle in your hand and drop the pieces into the pan with the lentils - there should be enough water to cover them. Add salt, stir and boil vigorously for 6-7 minutes,until the pasta is cooked al dente. Drain, adjust the seasoning, and toss with the remaining olive oil, the fried onion and the parsley. Can be eaten hot or at room temperature.
Cook the pasta, don't overcook. Drain and rinse with cool water. Place in the biggest serving bowl you have. Chop the onion, red peppers, pickles and cheddar into bite-size pieces. Add to the pasta bowl. Combine the mayo, sour cream, vinegar, sugar, pickle juice in a separate bowl. Season to taste. Stir dressing in the pasta bowl. Make sure there are no dry spots. Chill for at least 3 hours. Can be made the night before.
Open abura-age and place in a colander. Pour boiling water over deep-fried tofu to remove any excess oil. Allow to drain. At the table, set cooking pot on a portable stove in center of table. Fill with chicken stock, add soy sauce and mirin, season to taste with salt, and bring to a simmer over medium heat. Divide remaining cooking ingredients, except noodles, into thirds. Keep chilled until ready to cook. Add about one-third of the potatoes, daikon, carrots, leeks, cabbage, mushrooms, burdock, grilled tofu. chicken, fried tofu, and bok choy to simmering broth. Cook until vegetables begin to soften and chicken is just cooked through, about 5 minutes. Add about one-third of the beef. Simmer until just cooked through, about 1 minute. Serve cooked items to guests. Repeat with second 1/3 of the cooking ingredients. Repeat with remaining third of the cooking ingredients. Once all the vegetables, tofu, chicken, greens, and beef have been eaten, use a small sieve to pick out scraps. Bring remaining broth in pot back to a simmer, add noodles, and simmer until cooked through, 6-8 minutes. Serve in individual bowls.
In a large bowl, combine cottage cheese, 1 1/2 c sour cream, 2 c mozzarella cheese, parmesan cheese, and green chilies. Grease bottom and sides of a deep-dish pie plate or small round baking dish. Place one tortilla in pie plate and cover with 1/3 of cheese mixture. Repeat the layers, ending with a tortilla. Bake at 350 degrees 20-30 minutes, or until cheeses melt and begin to bubble out from between the tortillas. Remove from oven and garnish the top with olives, scallions, and tomatoes. Cut into wedges and serve with remaining sour cream.
Mix broth and salsa in medium saucepan; bring to a boil. Add rice and velveeta; stir. Cover and remove from heat. Let stand for 5 minutes. Stir until velveeta is melted.
In a blender combine Fruity Pebbles, yogurt, milk, and ICE. Blend until smooth. Transfer to bowl and decorate with toppings.
Place popcorn in a large bowl that has been sprayed with cooking spray; set aside. Line a baking sheet or work surface with waxed paper or foil. Stir sugar, cocoa, instant coffee and milk together in a large saucepan. Cook until mixture registers 250 on a candy thermometer, stirring occasionally. Pour hot mixture over popcorn; stir to coat popcorn completely. Spread popcorn onto prepared surface and allow to cool. Sprinkle with powdered sugar. Break into pieces to serve. Store in an airtight container.
Melt the first 3 ingredients in microwave. Stir well to combine. Add the remaining ingredients, stir and drop by tablespoon on waxed paper. You should have 12 drops. Chill until firm- at least 1 hour. Keep in refrigerator.