HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients and pour in large 11x15" sheet cake pan. Sprinkle 1 1/2 cups chocolate chips on top. Bake at 350 degrees for 25 to 30 minutes. When cool, dust with powdered sugar.
Set oven to 350 degrees. Set oven rack to second-lowest position. Grease two loaf pans, or 7 mini loaf pans. Sift together flour, baking soda, cinnamon and salt; set aside. Combine sugar, eggs, oil, sour cream and vanilla; beat well. Blend into flour mixture. Fold in apples and nuts. Pour into prepared pans. Bake 1 hour or until loaves test done. Bake less time for mini loaves.
Place the rice in a large saucepan with the water, cinnamon, lime peel and salt. Bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed. Beat an egg into the milk. Stir in the milk, egg mixture and sugar, stirring constantly, over low heat until the mixture thickens. Add the raisins and vanilla and cook for 2 minutes. Remove from the heat and let cool for 10 to 20 minutes. Transfer to a platter or individual bowls and refrigerate. Garnish with ground cinnamon if desired.
brown beef in microwavable bowl. add onions, peppers, tomatoes w/juice, beans w/juice, chili powder, cumin, salt and pepper. microwave at 70 for 9 minutes. stir and microwave at 70 for 9 minutes.
Preheat oven to 275 degrees. Beat egg whites until soft peaks form and set aside. Cream sugar and butter together until well blended. Add egg yolks and extracts and beat for 2 minutes. Add the baking soda into the sour cream; mix well and let sit for 3 minutes. Once 3 minutes are up, add the sour cream to the cake mixture. Add 1 1/2 cups flour and beat well. Once this mixture is well beaten, fold in your egg whites. (I used my Kitchen Aid with the wire beater to mix everything to this point. Once I get to this stage, I use the hook or the other flat beater attachment---this makes the whole mixing bowl FULL). Anyway, once the egg whites are folded in, fold in your coconut and pecans. In a medium bowl with a lid (so you can shake), put the remaining 1 1/2 cup flour, the cherries, and pineapple chunks; cover and shake well to cover the fruit. Once the fruit is covered, add this (flour and fruit) to the cake mixture and blend until it is all mixed well. The flour keeps the fruit from all dropping to the bottom. In a GOOD QUALITY tube pan which has been well sprayed with non-stick spray and lightly floured, pour the cake mixture into the pan, lightly spreading it evenly. On top of the cake batter, place your pineapple slices, lightly pushing them into the batter. If you have extra room, you might like to put a few cherries too for color. Bake this at 275 degrees for 2 1/2 hours. After an hour or so, the top will begin to get a darker brown. When it gets to the point of brown that I like, I lightly place a piece of foil over the top to keep it from getting too brown. Use a wooden kabob skewer or something similar to test for doneness. Once it is done, remove it from the oven and let it sit for about 20-30 minutes before removing from the pan. I dump mine out on a plate, then get another plate to transfer it so the pineapple/top part is actually on top instead of the bottom.
In small bowl or measuring cup combine sugar and 1/2 cup warm water. Sprinkle with yeast. let stand for 10 minutes or until yeast bubbles up and doubles in volume. Meanwhile in a separate bowl combine remaining 2 cups warm water, molasses and oil. In large bowl combine wholewheat flour, rolled oats, rye flour, bran, wheat germ, sunflower seeds, sesame seeds, poppy seeds, flax seeds and salt. When yeast has risen, stir it into water/molasses mixture. Stir wet ingredients into flour mixture. Batter should be loose. Turn batter into one 10 x 6 inch (3 litres) or two 8 x 4 inch (1.5 litre) loaf pans that have been buttered and lined with parchment paper. Press extra seeds into top. Cover loosely with plastic wrap and let rise in a warm place for about 1 hour or until batter has risen to top of pan. Bake in a preheated 350 F oven for 1 hour for large loaf or 45 minutes for smaller ones.
Preheat the oven to 425F degrees. Place the thawed hash browns in a prepared dish. Using your hands, press the potatoes evenly over the bottom of the dish and then spray the potatoes with non stick spray. Place the dish in the preheated oven until the potatoes are lightly browned, about 15 minutes. Remove the potato crust from the oven and sprinkle the crab meat and cheese evenly over the crust. Combine the egg substitute, milk, onion, dried tomato bits, salt, pepper, and cayenne in a bowl. Mix well and slowly pour the mixture over the top and sprinkle with parsley Bake the quiche for 15 minutes and then reduce the temperature to 300°F and bake until a knife inserted 1 inch from the edge comes out clean, 30-35 minutes longer. Alolw the quiche to rest 10 minutes before cutting. Note: If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag. Seal, label and freeze up to two months. Do not thaw before reheating. Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.
Combine first 4 ingredients in a large bowl; make a well in center of mixture. Whisk together milk, oil, and eggs until well blended. Add to flour mixture, and stir just until dry ingredients are moistened. Gently fold in blueberries. Spoon mixture into lightly greased muffin pans, filling two-thirds full. Bake at 400° for 15 to 18 minutes or until golden brown.
Preheat the oven to 325 degrees F. Season the pork generously with salt and pepper, to taste, and let sit at room temperature for 30 minutes. Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve. Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 bay leaves and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks. Simmer the braising liquid over medium heat until reduced by half. Add the chipotle and adobo sauce and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use. While the pork is cooking, prepare the pickled red onions: in a small saucepot, bring the white wine vinegar, sugar, teaspoon of salt, remaining chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool. To serve, put the chipotle pulled pork on a platter and garnish with pickled onions and pickled jalapeno slices. Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.
Preheat over to 400. Mix first 8 ingredients in a large bowl, set aside. Whisk together eggs, milk, oil, and jalapenos in a small bowl, set aside. Saute celery, onion, and peppers in butter for 5 minutes in a large skillet or wok. Add chopped hotdogs to vegetable mixture, saute 5 more minutes. Add corn kernels to skillet, cook till warm. Make a well in the dry ingredients. Pour egg mixture into dry ingredients, stirring just till moist. Add all but 1 cup of hot dog mixture, plus about half the cheese, to batter and mix to combine. Spread batter into a shallow baking dish. Top with remaining hotdog mixture and remaining cheese. Bake for 20- 30 minutes until golden brown and a fork or skewer comes out clean when you poke it into the casserole.
Since Collard Greens are VERY SANDY you must cut of the ends and rinse 3-4 TIMES. Stack leaves on top of each other about 15 roll up then cut. Cut up salt pork into strips and fry in a pan -- Do not add any OIL or GREASE it will make it's own. If your using the smoked turkey, just add to the pot with 1/2 cup of water. Smash garlic with knife (do not chop up). Add water, red pepper, smashed garlic, onion & garlic powder and black pepper (add the SALT if your using the smoked turkey & add the smoked turkey) to large pot; bring to a boil. Add collard greens to pot (water level should be very low--DON'T ADD ANY MORE!). Bring back to a boil add salt pork and the grease it made into the pot. BE CAREFUL OIL WILL POP WHEN IT HITS THE WATER. Stir & cover and bring to very low heat. Cook greens for about 1 hour stirring occasionally, then add sugar/Splenda. Cook for another 30 minutes stirring occasionally. Now you have TRUE Southern Collard Greens.
Beat together the eggs and sugar, until the mixture loses its granular consistency. Add milk and melted butter. Sift together flour, salt, baking powder. Add liquid ingredients, mix to combine. Toss blueberries in a little flour to keep them from sinking to the bottom of the bread. Add them to the batter and pour into 2 regular well-greased loaf pans. Preheat the oven to 350 degrees and bake from 30-40 minutes or until cake tester comes out clean in the center. Serve warm with butter. Freezes very well.
Put a rack in the middle of the oven, and preheat the oven to 250 degrees F. Pat the fish fillets dry, then sprinkle them with salt and pepper. Allow the seasoned fish to stand at room temperature for 10 minutes. Chop half of the capers. Arrange half of the lemon slices in one layer in an 8-inch square glass baking dish. Arrange the fish fillets in one layer over the lemon slices. Top with all of the capers, the remaining lemon slices, and the 3 tablespoons of parsley, then pour the oil over the composed fish. Bake, covered, until the fish just flakes and is cooked throughout - 1 to 1 1/2 hours. Serve the fish with some of the lemon slices, capers, and oil spooned over. Sprinkle with parsley leaves. COOK'S NOTE: To reuse the leftover olive oil, strain it through a paper towel-lined sieve and allow it to cool to room temperature. It will keep, covered and refrigerated, for up to 1 week. Recipe adapted from: the website of The Jane Pauley Show (on which the technique was demonstrated).
Heat oil in saucepan and saute carrots and onions until just soft. Add garlic and shallots and saute 1 minute - DO NOT BROWN! Add all remaining ingredients and simmer for 30 minutes. Strain and cool marinade before pouring over meat. Place meat in a covered glass dish that allows the liquid to cover the entire piece of meat. Marinate 7 to 8 hours. Cook as desired.
Cook rotini according to package directions. Rinse in cold water and refrigerate until cold. Mix the rest of the ingredients and chill until the noodles are cold. Pour the vinegar dressing over the cold noodles. Keep refrigerated until serving.
Cut Crappie into 1 inch pieces. Stir together the 1/3 cup of pancake mix with cornmeal, salt, onion and garlic powder, dry mustard and pepper. Now taking the 1 cup of pancake mix (slowly and stirring well,) add the 3/4 cup of beer. Going back to the dry ingredients. Dip the Crappie bites into the dry ingredients, coating well, and then into the beer batter. Heat oil to 375 degrees. Deep fry the Crappie bites a few at a time until golden brown and crispy (about 2 minutes). Drain on paper towels. Keep warm till all fish is fried and serve warm. This is also good using Bluegill, Bass, or many other kinds of fresh water fish.
Do not shell the shrimp, but to Cut shrimp in half lengthwise through the shell, leaving them attached at the tail. In a non-reactive suacepan, combine the butter, lemon juice, parsley, garlic, black pepper and crushed red pepper. cook on low just until butter is melted Stir in shrimp to coat and let marinate for 15 minutes. Remove shrimp and arrange them in a shallow, oval casserole dish or I use the bottom of a broiler pan. they should have the tails sticking up. they will be floppy but will firm as they cook. Pour the sauce over the shrimp. Put your pan under a hot broiler and cook until the shrimp are done (not very long). Arrange cooked shrimp in bowls and pour sauce over from your pan. Sprinkle with additional parsley.
Place butter and milk in a non-metallic dish and microwave on high 1 minute or until butter is just melted. Add sugar and salt; stir until dissolved. Pour milk mixture into mixer bowl. Test liquid to make sure it is not more than 90°F; Add yeast. Stir until dissolved. Let stand 15-20 minutes until yeast proofs. Mix in egg. While mixing on high speed, using bread hook, gradually add flour. Continue kneading until dough is well kneaded and elastic. Dough will be soft but workable. In a separate bowl, mix together artichokes, tomatoes, pine nuts and 3/4 cup of the cheese; set aside. Turn dough out onto a floured surface and roll into a 8"x11" rectangle. Melt the remaining 1/4 cup butter. Spread over dough rectangle with pastry brush, leaving a 1/2 inch border unbuttered. Spread artichoke-tomato mixture evenly over buttered area of dough. Roll up like a jelly roll, folding the ends under to fit pan. Use some of the melted butter to grease a loaf pan. Sprinkle 1/2 of remaining cheese over bottom of pan. Place loaf in prepared pan, seam-side down. Baste loaf with remaining butter and sprinkle with remaining cheese. Cover loosely with plastic wrap and let rise in a warm place. When loaf has risen, bake in 425°F oven for 10 minutes. Reduce heat to 350°F and continue cooking until done, about 35 - 40 minutes, depending upon your oven. Brush top of loaf with melted butter while still hot. Serve warm or at room temperature. Refrigerate any leftover bread. **Note** Times do not include time for bread to rise.
Heat oil in a large pot over medium-high heat. Add in the onion, carrots, and celery. Cook until the onion is translucent. Add the meat and cook until no longer pink. Toss in the tomato paste and cook for roughly two minutes. The color of the paste will deepen. Put in the garlic and cook 30 seconds, until garlic is fragrant. Add the flour and stir to coat the meat and vegetables. Allow to cook for 2 or 3 minutes to cook out the raw flour taste. Stir in the tomatoes with their juices. Add both kinds of broth, Worcestershire sauce, bay leaves, and then carefully place your potatoes inches Stir in the rest of the vegetables (green beans, hominy, and black-eyes peas.). Bring to a boil, then cover, reduce heat and simmer hard (or low boil) until the potatoes are done (you will be able to easily slide a fork in.) It could take up to an hour depending on how small you cut the potatoes. Stir occasionally. When potatoes are done remove the bay leaves, stir in the oregano, and salt and pepper to taste.
Mix marinade ingredients together. Add florets to the marinade. Keep aside for 10 minutes. Heat oil in a skillet. When hot, add the cumin seeds. Allow to splutter. Once they stop spluttering, toss in the marinated cauliflower florets and the marinade. Cook until the cauliflower is tender and the liquid has dried completely. Garnish with ginger, green chillies and corriander leaves. Serve hot with hot rotis or parathas. Enjoy!
Heat oil over medium-high temperature in a large, heavy stockpot. Add chicken thighs, skin side down, and brown. Add 2 cups of the broth to pan and turn heat down to medium-low. Cover pot with lid. Cook about 40 minutes, until chicken is cooked through. Leaving broth in pan, remove chicken to a bowl and set aside to cool slightly. Cover and refrigerate. Add remaining broth to pan. Stir in remaining ingredients (except salt, pepper and parsley). Bring to a boil, reduce heat to low and cover pan. Simmer about 1 1/2 hours, until barley and vegetables are done. Meanwhile, remove chicken meat and skin from bones. Discard bones and coarsely chop meat and skin (if you do not want the skin, skip the browning process and discard skin after removing meat from bones). Add to pot for last 1/2 hour and cook until heated through. (If soup is too thick at this point, add some water) Add salt and pepper to taste. Add parsley and ladle into bowls.
Sprinkle the cream of tartar over the stuck on crud. Pour water over it. If the crud is really thick you may need more water so it can boil for while. If it's thin then you only need about an inch or two. Boil over medium heat until you see the crud start to flake off. Once most of it has flaked off the rest will be easy to scrub off. Hope it works for you too!
1. Preheat oven to 350 degrees,. 2. Place pecans on a baking sheet. 3. Place in a 350 degree oven for 4 minutes. Stir and bake another 4 minutes. Remove from oven and set aside. 4. In a microwave safe dish, microwave butter and chocolate chips in a large on HIGH 30 seconds. Stir and microwave another 30 seconds. Stir until smooth. 5. Combine the chocolate mixture with the sugar, flour, cocoa, eggs, vanilla, and salt. Stir until well combined. 6. Pour batter into a greased or parchment lined 15- x 10- x 1-inch jelly-roll pan. 7. Bake at 350° for 20 minutes. 8. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 4 to 6 minutes or until nice and puffy. 9. Remove from oven and sprinkle with pecans. 10. In a sauce pan, combine the butter, cocoa, and milk until combined. 11. Then cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. 12. Beat in powdered sugar and vanilla with an electric mixer until smooth. 13. Place frosting in a quart sized freezer bag. Snip the corner with a pair of scissors and pipe over the bars. 14. Cut into bars and enjoy. Makes 15 bars.
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings. VARIATIONS: ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 1/2 cup (1 stick) butter or margarine. 2/3 cup HERSHEY'S Cocoa. 3 cups powdered sugar. 1/3 cup milk. 1 teaspoon vanilla extract. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Cut the english muffins in half. Spread sauce over muffin. Place cheese and toppings over sauce. Put in microwave until cheese is melted. Enjoy!
Preheat oven to 350°F. Brown pork in a frying pan and set aside. Add onions to the pan and saute until golden,. Stir in tomatoes, celery, mushrooms, sugar, salt and pepper. Layer half of the meat mixture into a 3 quart casserole. Top with half the rice, then half the cheese. Repeat with the remaining ingredients. Bake covered for 1 1/2 to 2 hours until meat is tender and liquid is absorbed.
Boil a pot of water. Trim the ends off of the Snap Peas and add to the boiling water. Boil for 2 minutes, drain and immediately put the Peas in Ice Water. In small mixer bowl combine Cream Cheese, Chutney, Milk and Curry Powder. Beat on medium speed until smooth. Dip each Snap Pea halfway into dip mixture. Roll dipped part in the crushed peanuts. Refrigerate until ready to serve.
Preheat oven to 400. Combine tuna, mayonnaise, peanuts, cream cheese, mustard and garlic powder until well blended. Flour a work surface and a rolling pin. Roll out each biscuit to a 5-inch circle. Line 10 muffin cups into flattened, mini-crusts. Fill the crusts with tuna mixture. Bake for 12 to 15 minutes at 400 or until crusts are golden, and serve warm.
Combine heavy cream and brown sugar in a saucepan and bring to a boil. Reduce heat to simmer, add peanut butter, and stir until combined and melted. To serve, scoop ice cream into serving bowls, drizzle with peanut butter sauce.
In a greased 2-quart baking dish spread half the muffin pieces. Top with ham, asparagus, and cheese. top with remaining muffin pieces. In bowl whisk together eggs and sour cream. Stir in milk, onion, mustard, and black pepper. Pour over layers in dish. Cover, chill for 2 to 24 hours. Baked, uncovered in 325 degrees F oven 60 to 65 minutes or until internal temperature registers 170 degrees F on an instant-read thermometer. Let stand 10 minutes before serving.
Combine butter, coconut, sugar, flour until mixture is crumbled. Press half of the crumble in a long ungreased pan (9x13-inch). Prepare lemon pie filling as directed on box then pour over the pressed crumble. Add the remaining crumble over the lemon filling. Put in oven at 325F for a few minutes until the top of the squares are golden brown. (about 10-15 minutes) Take out and let cool in refrigerator. Cut into squares and serve.
Make slits in the top of the roast. Add 1 tbsp creole seasoning to the vegetable mixture and stuff into slits. Rub seasoning over the outside of the roast. Place on roaster uncovered at 350F until roast is browned. Reduce heat to 300F cover and continue to cook for 1 1/2 to 2 hours.
Cream together butter and sugar. Add milk and eggs to mixture. Add pineapple. Add bread cubes and mix thoroughly. Don't be too rough or bread will start falling apart. Bake in 350°F oven for 45 minutes or until top is golden brown.
Combine first 6 ingredients in large bowl. Transfer to a greased 9 x 13 pan. Sprinkle parmesan cheese over the top. Bake at 375 deg F for 1 hour until lightly browned and bubbling.
Preheat the oven to 350 degrees. Grease a medium-size cast-iron skillet and place in the oven to heat while you prepare the batter. In a mixing bowl, combine the corn, sour cream, cornmeal, salt, and eggs. Mix well. Add the vegetable oil and stir until blended. Pour batter into the heated skillet and bake 25 to 30 minutes, until the top is golden brown.
Heat a large skillet over medium high heat. When pan is hot, add butter and melt. Add chicken breasts and cook 6 minutes. Turn and cook another 6 minutes. Remove from skillet and keep warm. Add onions to skillet and 5 minutes, scraping bits off bottom of pan, add mushrooms and cook until onions and mushrooms are tender. Add cream and vinegar, bring to a boil, reduce heat and simmer 4 minutes. Stir in mustard, parsley, salt and pepper. Spoon over chicken breasts and serve. (I add the chicken back to the skillet with the juices and simmer about 10-15 minutes). This one is really tasty!
Combine feta, olives, onions and peppers in bowl. Add dressing and lemon peel; mix well. Cover and stick in refrigerator at least 1 hour or up to 24 hours. Cut baguette into 48 (1/4 inch-thick) slices. Place in single layer in baking pans or on rack of broiler pan. Broil 1 to 1-1/2 minute on each side or until lightly toasted on both sides. Add parsley to feta mixture; mix lightly. Spoon 1 tablespoons of the feta mixture onto each toast slice just before serving. you can make-ahead Can be prepared up to 2 days in advance. Store in tightly covered container in refrigerator.