HumbleIntelligence/food-ner-1-Million huggingface dataset:
Raisins - Cover raisins with water. Boil, drain& set aside. Cream brown sugar,& margarine. Add oatmeal, flour,& baking soda. Do not add raisins. Place half of mixture in a 9 x 13 inch pan, sprayed with cooking spray. Bake at 350 for 7 minutes. In a heavy saucepan, combine eggs, sour cream, cornstarch, salt,& sugar. Cook, stirring constantly, till thick. Add drained raisins. Pour this whole mixture over the crust previously baked. Sprinkle remaining half of crust mixture over the top, for a crumb topping. Bake at 375 for 30 minutes.
Make simple syrup by combining water and sugar in saucepan. Stir over low heat until sugar is dissolved. Cover pan and simmer 2 minutes. Remove from heat. In large pitcher, mix together wine, club soda, juices, cognac, fruit slices and cinnamon sticks. Stir in simple syrup. Mix all together and chill. Stir again, then serve in a clear glass pitcher over ice cubes. Enjoy!
Rinse sauerkraut in warm water and drain. In a covered pan, simmer kraut in butter for 30 minutes. Add pinapple and juice and simmer for 30 minutes longer. Add parsley and serve hot as a sidedish for ham.
Boil potatoes in large pot with enough water to cover potatoes and have a little extra. (I used an eight-quart pot.) When potatoes are tender, drain about 2/3 of the water, leaving some in the pot. Add cubed cream cheese and butter. Cover and allow cream cheese and butter to soften. Combine with potatoes and remaining water, mashing some of the potato cubes to thicken the soup. Add chopped ham. Season with salt, black pepper, white pepper and dill to taste (I used about 1/2 T. dill, and found that that gave it a good flavor). Serve immediately.
Combine dry ingredients in a large bowl. Mix together eggs, oil, and water, then add along with the mashed bananas to the dry mixture. Sutr just enough to moisten all ingredients, but do not overmix. Pour into a greased 9x13" baking pan in a preheated 350 F oven for about 45 minutes, or until a knife inserted in the center comes out clean. Let cool 10 minutes, then remove from pan and let cool. Cut into squares and serve.
Mix together cake mix, melted margarine and 1 egg. Press this mixture into an oblong baking pan. Add a layer of coconut and chopped nuts. Mix together cream cheese, 2 eggs, powdered sugar and vanilla. Spread over coconut and nuts; bake for 35 minutes at 350 degrees. Cool and cut into small squares.
Mix soya sauce, chilis, cornstarch and white wine in a glass/pyrex microwave safe bowl.Make sure there are no more cornstarch lumps. Place washed chicken thighs in bowl and toss with sauce. Cover bowl with saran wrap and place in microwave on high for 6 minutes. Carefully remove bowl from microwave and carefully remove saran wrap. Baste chicken with sauce, then recover and microwave again for 4-6 minutes, depending on strength of microwave.
Use medium heat. In a heavy duty large sauce pan, mix sugar, cornstarch, and cloves and gradually stir in cherry liquid. Cook stirring constantly until mixture thickens. Thin with sherry. Add food coloring if desired. Serve hot over ham slices.
Stir toegther butter, hot sauce, garlic powder and worcestershire sauce until combined. Deep fry chicken wings until cooked and drain. Place chicken wings and sauce in bowl together. Cover the bowl and shake till wings are completed coated. Serve with blue cheese and celery.
Mix the starter and 2 1/2 Cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and kead 100 times or until silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustyness.
In a large bowl, toss chicken with rice vinegar, greens onions, ginger, soy sauce, 1/2 teaspoons salt, and 1/4 teaspoons pepper; chill 1/2 hour to 8 hours. Drain checken well; discard marinade. Dip chicken in crumbs OR Panko; shake off excess. Heat 2 tbsps. oil in a non-stick skillet over medium-low heat. Cook 1/3 to 1/2 of the chicken without crowding until no longer pink in the center, about 2-3 minutes per side; drain on paper towels. Repeat until all chicken is used.
Preheat oven to specks on the boboli package. Slice the Tomatoes & Basil- set aside. Shred (or chop finely) the fresh mozzarella - Mix with pre-shredded mozzarella & set aside. In a small bowl combine Olive Oil, Red Pepper Flakes, Garlic & Salt- mix well. Spread a bit of this mixture on the two pizza crusts. Be sure not to over saturate with olive oil mixture bc it will make the pizza soggy. Place a thick layer of cheese on the pizza crust followed by tomato slices- mostly cover the pizza with tomato slices. Sprinkle basil on top to taste. (FYI a lot of basil can make it a little bitter). Sprinkle a bit of parmesan on top- FYI too much parmesan will overwhelm this pizza's mild flavor. Cook as directed on boboli package- (10 min I think). *Note: Look for the mozzarella in the fancy cheese section of your grocery store. It comes in little tubs with juice in them. Its important that you get the mozzarella in the brine because it makes the pizza fresher tasting. I mix it with the pre-shredded 2% milk mozzarella because it reduces calories & shredding time. Also make sure to get the freshest best looking tomatoes you can find -- this will really make the pizza much better. This pizza is best in the summer when produce is freshest!
Preheat the oven to 350 degrees. Spread oats and coconut on a cookie sheet. Place in the oven and toast for about 12 minutes, stirring twice, until lightly browned. Meanwhile, combine the peanut butter, honey and brown sugar in a saucepan over medium heat, stirring continuously, until ingredients are thoroughly blended and sugar has completely melted (about 2 minutes). Add the toasted oats and coconut to the peanut butter mixture, followed by the nuts, raisins and cranberries. Stir to combine. Set aside to cool for about 10 minutes. Working with dampened hands, shape into bite sized balls and refrigerate for an hour. I usually let mine sit out for about 15 minutes prior to serving.
Preheat the waffle iron. Beat egg whites til stiff and set aside. Sift together dry ingredients. Slowly stir in milk, beaten egg yolks and melted butter. Fold in blueberries. Fold in egg whites which were stiffly beaten. Bake in hot waffle iron.
In a bowl, combine the flour, powder, soda and salt. In a large bowl, combine the buttermilk, egg yolks, olive oil and honey, stirring well. Add the dry ingredients to the wet ingredients. In a glass or ceramic bowl, beat the egg whites until stiff peaks form; fold them gently into the pancake mixture. Heat an electric skillet to 375° F and spray with cooking oil. Drop about 1/2 cupfuls onto hot skillet and cook until underside is golden (you may not get a lot of bubbles, since this is very airy). Flip and cook until second side is done. You should have 5-6" pancakes.
Pound the chicken flat, to the size of the bun. Cook the chicken and the bacon (separatly). Toast the bun. Stack the chicken, bacon and cheeses on the bun and top with ketchup for kids or hot sauce for adults.
Preheat oven to 350. Brown the hamburger and onion in a skillet. Then drain. Put cabbage on top and cover to steam for a few minutes. Add the salt and pepper. To taste. Add soup. Mix well. Separate into pieces and spread 1 tube of the crescent rolls over the bottom of a 9x13x2" pan. Spread the hamburger/cabbage mixture on top of the crescent dough. Sprinkle the cheese on top of the meat mixture. Separate the 2nd tube of crescents, put the dough pieces on top of the cheese. Bake for 35 - 40 minutes, covering with foil the last 10 minutes to soften the crust.
Preheat oven to 350°F, rack in middle position. Melt butter and mix in sugar. Let mixture cool. Add eggs, mix thoroughly. Add baking powder, baking soda, salt, vanilla and cocoa, stirring after each addition. Add flour and mix well (dough will be stiff and a bit crumbly). Drain cherries, remove stems, reserve juice. Pat dough into walnut-sized balls. Place on a greased cookie sheet, 12 to a standard sheet. Press down in center with thumb to make a deep indentation. Place one cherry in each indentation. In a saucepan, over simmering water (double boiler), combine the chocolate chips and condensed milk. Heat on low until the chips are melted. Add approximately 1/8 cup of reserved cherry juice and stir to a thick sauce. If sauce is too thick, carefully add a little more juice. Test with a teaspoon. If it doesn't glob off, it is too thick. Spoon the sauce over the center of each cookie, just enough to cover each cherry. Make sure it doesn't drip down the sides. Bake at 350°F for 10-12 minutes. Let cool on cookie sheet for 2 minutes. Remove to rack to finish cooling.
Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce; heat through. Drain macaroni; transfer to a greased 13 x 9 inch baking dish. In a small bowl, combine the egg, soup, milk, butter and parsley; pour over macaroni. Spoon beef mixture over top; sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.
Preheat the oven to 160°C Place the oats, flour sugar and coconut in a bowl and stir to combine; set aside. Place the butter and golden syrup in a small saucepan over a low heat and stir until melted and combined. Place the water and bicarbonate of soda in a bowl, stir to combine and add the butter mixture. Pour the butter mixture in with the oats mixture and stir until well combined. Place tablespoons of the mixture onto baking trays lined with baking paper, allowing room for spreading. Flatten slightly and bake for 10-12 minutes or until golden in colour. Allow to cool on the tray. Spread 1 tablespoon of melted chocolate on the base of each biscuit and place the biscuit chocolate side up, on a wire rack until set. Make about 24.
Bring a pot of salted water to a boil. Add fettuccine; cook according to package directions. While pasta cooks, melt butter in a large nonstick saute pan over medium heat. Add garlic and cook two minutes. Combine cornstarch and nutmeg in a small bowl; whisk in chicken broth until smooth. Pour into saute pan, raise the heat, and bring sauce to a simmer, whisking occasionally. Whisk in 1/2 cup of the cheese until melted. Remove pan from heat. Whisk in yogurt until smooth. Toss fettuccine with Alfredo sauce. Season with salt and pepper. Top pasta with remaining cheese. Serves four.
Cream together the butter, cream cheese, sugar, salt, and vanilla. Add egg and milk; beat well. Stir in the flour and toasted coconut. Drop cookie batter from teaspoons onto ungreased baking sheet then press a pecan half or cherry half into the top of each. Bake at 325° for 18 to 20 minutes. Remove cookies to a rack to cool. Makes about 5 dozen cookies. *Totoast coconut in the oven, spread coconut on a baking sheet in a single layer. Bake at 325°, stirring occasionally, until golden brown, about 10 minutes.
Preheat oven to 200C (180C for fan assisted). Line a muffin tin with 12 liners. Sift dry ingredients into a large bowl, using the back of a spoon to push the light muscovado sugar through a sieve. Combine eggs, Kahlua, cream, and vanilla in a medium sized bowl, and mix with a fork. Try to avoid thickening the cream. Melt the butter in the microwave. Add all wet ingredients to the dry, and fold together with a large metal spoon until just moistened. Spoon into prepared muffin cups. Spoon 1/2T of double cream over the muffins, then sprinkle with demerara sugar. Bake for 20-23 minutes until the tops spring back gently when pressed. Cool on a wire rack.
Preheat oven to 300 degrees. Combine ingredients in a bowl, stirring until well combined. Drop cookies onto baking sheet and press down. Bake for 15-20 minutes.
Heat wok over high heat until hot. Add 1 teaspoon oil and swirl to coat. Add half the chicken. Stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat with oil and remaining chicken. Add remaining 2 teaspoons oil, garlic and boc choy to wok. Stir-fry for 1 minute. Add chicken with juices, chilli, fish sauce, sugar, black pepper and 2 2 tablespoons water. Stir-fry for 1 minute. Add coriander, basil and lime juice. Stir-fry for 1 minute or until heated through. Serve over rice.
Season the pork with salt and pepper. Melt the butter in a large pot and brown the pork lightly over high heat, stirring frequently. Add the onions and cook 10 to 15 minutes until soft but not browned. Add enough water to barely cover the meat. Cover and cook over low heat for about 1 hour. Add the celery and cook another 30 minutes, until the celery is tender and only about 1 cup of liquid remains. Beat the eggs in a bowl. Mix the cornstarch (cornflour) in 1/4 cup (60 ml) water and add to the eggs. Add the lemon juice and beat the mixture well. Temper the sauce by slowly adding some of the hot liquid from the meat to the egg-lemon mixture, beating it in thoroughly. Pour the egg-lemon mixture over the meat and shake the pan gently over low heat until the sauce thickens. DO NOT BOIL. Serve immediately.
Wash and take the stems out of the mushrooms,set aside. Combine green onions,garlic,margarine,cream cheese, and seasoning in a bowl and microwave on high for 1 min, stir, microwave again for 1 minute. Stir and add crab, mushrooms and parmesan. At this point, the mixture should be fairly thick,(and not too buttery, you'll be able to tell if you see it on the edges of the bowl -- if you see 'too much' add some bread crumbs for a better outcome) You want a thick porridge like consistency at this point. You could now store this mixture or if you had stuffed the mushrooms -- they can be refrigerated and heated and served the next day. Stuff mushroom caps and top with additional sprinkle of bread crumbs and/or cheese, if desired. Heat at 375 for 10-20 mins, or until bubbling hot. Let rest for about 5-10 mins coz the fillings are gonna be HOT! The reason this recipe is so easy is because steps can be done ahead of time and it's still turns out delicious every single time we do this. Oh -- and it's SOOOO versatile -- got one ingredient but not other? -- change it -- it's still great :).
In a large covered casserole or crock pot, drizzle the oil. Place 1/2 the chopped onions, mushrooms, sun-dried tomatoes, parsley, capers and a little marinara sauce in the casserole. Place the meat on top and season well with salt and pepper. Layer the remaining onion, mushrooms, sun dried tomatoes, parsley, capers and marinara sauce on top. Cover dish and place in a 260 degree oven for 5 to 6 hours depending on the thickness of your cut of meat. It should be falling apart when it is ready. It might be wise, if you are using a thick hunk of meat, to cut it into pieces before assembling and cooking the dish. Shred the meat, remove any bones and large pieces of fat and discard them, drain off the liquid fat (I do this into a bowl which I refrigerate so I can retrieve the non-fatty part that sinks to the bottom). Stir it around to distribute the ingredients. Sprinkle with the olives and feta cheese. Serve over pasta, rice or with a French baguette with a nice Romaine salad and a good glass of Cabernet Sauvignon.
Cut sausage, potatoes and fennel into 1/2 inch slices. In a skillet, cook sausage until brown and drain. In a large slow cooker, combine squash, potatoes, fennel, onion, beans, garlic and Italian seasoning. Top with sausage and pour chicken broth and wine over all in slow cooker. Cover and cook on low for 7-9 hours. Stir in spinach, cover and cook 10 minutes more.
Add all ingredients into a blender, except boiling water. Blend until smooth. Add boiling water. Allow to stand up to 1 hour. Shake before using.
Place chicken in a 3-1/2 to 5-quart crockpot which has been greased. Combine the onion, cranberry sauce, barbecue sauce and seasonings in a bowl and pour over chicken. Cover and cook on LO heat for 5-7 hours or on HI heat for 3 hours. Serve with baked potatoes and a side of stuffing.
In a samll saucepan bring broth and broccoli to boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set aside. In a large saucepan cook mushrooms and onions in margarine till tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir till bubbly. Cook and stir 1 minute more. Stir in broccoli with broth, corn, and pimiento; heat through.
Cook pasta according to package directions. Drain. Rinse with cold water and drain again. Set aside. Whisk together all sauce ingredients in a medium bowl; set aside. Spray a large, non-stick wok with cooking spray and place over high heat. Add chicken and cook, stirring often, until chicken is lightly browned on the outside but still pink in the center. Add broccoli, mushrooms, and red pepper. Cook and stir until vegetables are tender-crisp, about 6 minutes. Add 1/4 cup water to prevent sticking, if necessary. Add peas and onions. Cook 1 more minute. Add sauce and basil. Continue cooking until sauce is bubbly and has thickened, about 1 minute. Add rotini and cook 1 more minute, just until rotini is heated through. Serve hot. Tip: You can substitute whole wheat spaghetti for the rotini. PER SERVING: calories 372; total fat 5.5 g; saturated fat 0.8 g; protein 35 g; carbohydrate 446 g; fiber 5.3 g; cholesterol 66 mg; sodium 509 mg.
To ensure all the ingredients are at room temperature, set them out at least 2 hours before making the batter. Position a rack in the lower third of an oven and preheat to 325°F Thoroughly grease and flour a 10-cup fleur-de-lis cake pan or standard Bundt pan. In a small bowl, whisk together the sour cream and milk until blended; set aside. Place the butter in the bowl of an electric mixer and sift the flour, sugar, salt and baking powder over the butter. Add the eggs, vanilla and sour cream mixture. Fit the bowl on the mixer and, using the paddle attachment, beat on low speed until the mixture is creamy and smooth, 1 1/2 to 2 minutes. Stop the mixer and scrape the sides of the bowl occasionally. Remove the bowl from the mixer and, using a large spatula, gently fold the ginger and apricots into the batter. Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Transfer the cake to a wire rack and cool upright in the pan for 10 minutes. Tap the sides of the pan and invert the cake out onto the rack. Set the rack over a sheet of waxed paper. To make the glaze, in a small bowl, whisk together the rum, water and sugar until blended. Using a pastry brush, generously brush the surface of the warm cake with the glaze. Let the glazed cake cool completely, 1 to 2 hours, before serving. Serves 16.
Melt the butter and chocolate in the top of a double boiler over simmering water, the upper pan should not touch the water. Preheat oven to 325*F. Brush a 9 X 13 inch pan with melted butter and dust lightly with flour or spray generously with cooking spray. Stir the flour, baking powder and salt together. In a medium bowl whisk together the eggs, sugar and orange zest until well blended. Add the orange and vanilla extracts to the melted butter ahd chocolate and stir into the egg mixture. Add the dry ingredients, mixing well. Spread the batter into prepared pan and bake 25 to 30 minutes until mixture is set, but not dry. Cool about 10 minutes. Sift the sugar, flour and baking powder for the orange layer together in a large bowl. Whisk in the orange zest, orange and lemon juices, the orange flower water if using, and the orange extract. Whisk in the eggs, stirring until smooth. Pour over the pre-baked bottom and bake another 40 to 50 minutes, until the filling puffs up. The top should be light golden brown and the filling set. Cool completely. Refrigerate until cold before cutting. You will need to wipe the knife between cuts, as necessary -- to serve dust with confectioner's sugar if desire.
Pound chicken between plastic wrap to thin (about 1/8 inch thick). Top each piece of chicken with a slice of prosciutto and a piece of cheese. Fold the chicken over to completely enclose the prosciutto and cheese and secure with toothpicks. Sprinkle both sides with salt and pepper. Dredge chicken packages in flour. Heat butter and oil in a large skillet and brown chicken packages on both sides until golden. Transfer chicken to a plate. Add the Marsala or broth to the skillet and stir to release the browned bits on the bottom of the pan. Add lemon juice and parsley. Increase heat and cook sauce for 1 minute until slightly thickened. Remove toothpicks from chicken and return to skillet and heat through. Serve.
Put cabbage in boiling salted water(1/2 teaspoon per cup of water) and simmer until tender, about 25 minutes. Drain and run cold water over it to cool. With paper towels, squeeze dry by the handful and place in a mixing bowl. Add egg yolks, margarine, sugar, lemon juice, apples and salt. Stir in the matzoh meal. Beat the egg whites until stiff and fold into the cabbage mixture. Pour into a greased casserole. Place in a preheated oven at 350 degrees. Bake for 1 hour.
Slice through the base of the cabbage and cook in lightly salted boiling water until tender. When the leaves are tender, peel off (You may have to peel the first layers first and then return the cabbage to cook and continue peeling the leaves until all are done). Boil the rice until just tender; drain and set aside. Fry the onions in the butter until softened. Dice the mushrooms and fry lightly with the onions, and the Worcestershire sauce, if using. Mix with the rice and season with salt, pepper, garlic, paprika and parsley. Place a tablespoonful of the rice mixture in each cabbage leaf; carefully, tuck in sides and roll to cover rice. Heat the oven to 400°F. Grease a roasting pan and place cabbage rolls seam side down in pan, packing them tightly together. Pour enough juice or stock over the top to cover them. Sprinkle lightly with remaining paprika. Cover and bake in oven for 20 minutes. Remove cover and bake for another 10 minutes to brown the cabbage lightly.
Grease and line a 8-inch cake pan or 1-1/2 quart casserole dish with parchment. Make sure it fits into your steamer or slow cooker. In a large bowl sift or whisk the first 7 dry ingredients until well combined. In a medium bowl mix the brown sugar and the next 7 wet ingredients until well combined. Pour the wet ingredients into the dry ingredients and mix until combined. Pour the batter into the pan or dish and place in the steamer. Add hot water to your steamer to reach at least an inch and place double layer of paper towels to fit pan and cover with towels hanging out to help catch excess steam from dripping on cake. Bring water to a boil and lower heat to medium low steam on stove for 45-50 minutes check with a toothpick in the center. It should be dry. In a slow cooker add about 1 cup of water to the bottom of slow cooker. Place you pan or dish in the bottom. Place a double layer of paper towel to hang over the top. Place lid on cooker and cook on high for 50-60 minutes Check with a toothpick .
Boil sugar, milk and butter until it forms a soft ball in cool water (grandma's exact words) -- around 240 degrees. Fold in chopped dates and pecans, continue to cook until it pulls away from the pan (around 255 degrees). Pour onto wet cloth in log form - dust with powdered sugar and roll. Cool and cut into 20 pieces.