HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place butter in a 9"x13" baking dish. Combine the sugar, pecans, orange peel and cinnamon; sprinkle over the melted butter. Arrange bread in dish. Dot with cream cheese. In a large bowl, whisk the eggs, orange juice, honey, and butter. Pour over bread. Cover and refrigerate over night. Remove from refrigerator 30 minutes before baking. Bake uncovered at 325 degrees for 25-30 minutes or until a knife inserted near the center comes out clean. To serve, invert slices onto plates.
Preheat oven to 350*F (180*C). Season chicken breasts with garlic powder, salt and pepper. Wrap each chicken breast in 1 strip of bacon and place in a 9x13x2-inch baking dish. In a small bowl, mix the sour cream and soup. Spoon mixture over the chicken and bake uncovered for 40 to 50 minutes or until slightly brown on top. Serve with hot cooked rice, if desired.
For the rib roast and red wine sauce: Roast prime rib: Preheat oven to 450 degrees. Fit a baking sheet with a rack and line with parchment paper. Place prime rib fat side up on rack. In a small bowl, combine mustard, thyme, cumin seeds, and 1 tablespoon salt. Rub mustard mixture on all sides of roast. In another small bowl, combine 1 tablespoon Maldon salt and 2 tablespoons black pepper. Sprinkle roast with salt and pepper mixture and transfer to oven. Roast until edges of meat are beginning to brown, about 15-20 minutes. Reduce heat to 325 degrees and continue roasting, rotating halfway through, until the internal temperature reads 125 degrees for medium-rare, about 1 hour 40 minutes to 2 hours more. Remove from oven and let rest, at least 30 minutes and up to 2 hours before serving. Make sauce: In a medium skillet over medium-high heat, warm olive oil until shimmering. Add shallots, season with salt, and saute?, stirring occasionally, until golden, about 12 minutes. Add red wine to deglaze, scraping the bottom of skillet. Cook until reduced by three-quarters, about 2-3 minutes. Skim fat from any roasting juices and add to skillet, along with beef stock and thyme. Continue to cook, stirring, and reduce by half. Add butter and swirl pan to emulsify. Season to taste with salt and pepper. Remove from heat and rewarm if necessary when ready to serve. For the asparagus bundles: Increase oven temperature to 425 degrees. Separate asparagus into groupings of 3 stalks each. (You will have about 5 bundles.) Place two slices of pear on top of each set and wrap with one prosciutto slice each. Place bundles on a parchment-lined baking sheet. Drizzle with olive oil, season lightly with salt and pepper, and transfer to oven. Roast until asparagus is deeply golden and prosciutto is crisp, about 25-30 minutes. Serve immediately, with prime rib and red wine sauce.
In a large mixing bowl, combine the cauliflower, mayo, cream cheese, sour cream, cheddar cheese, and onion. Season with the salt and pepper to taste. Let refrigerate for 2 hours before serving.
Cook rice and keep aside. Beat curd and milk together. Add salt and sugar and keep aside. Now heat oil in a pan. Add mustard seeds, cumin seeds and chana dal and wait till the dal turns light brown. Now add chilli, hing, cashews and curry leaves and allow these to sizzle. Add to the curd. Add in the cooked rice. Mix well. Garnish with corriander leaves and serve with my favourite, Sindhi papad!
Use a huge bowl. Mix together. Package up and store at room temperature. Waffle recipe for 3 people----2 1/2 cups quick mix, 2 eggs beaten, 1 tablespoon sugar, and 1 1/2 cups milk or water. Blend well. Let stand for 5-10 minutes. I love to take this recipe when we go camping b/c it can be made with water instead of milk and some of our camping places are very remote. Milk is better but sometimes --. When making banana waffle bread pudding add 1/2 teaspoon cinnamon to dry for each 6 waffles. I have not tried this yet, but saw idea at Yoplait and we always have yogurt around--Fruit Yogurt Pancakes--2 cups quick mix, 1/2 cup milk, 1 tablespoon sugar, 6 ounces of any fruit yogurt. Biscuits for 2 people-- Melt in microwave 2 T. unsalted butter in 4 cup microwave safe bowl, add 3/4 cup of quick mix, 2 1/2 T. milk, 2 tablespoons shredded cheddar (optional) and, 1/8 t. garlic powder. Bake on cookie sheet (not greased) at 450 degrees for 6 to 8 minutes. Apple Spice Waffles: 2 cups mix, 2 t. sugar, 2 t. cinnamon, 1 t. nutmeg, 2 eggs, 1 1/2°C milk, 6 T. butter melted, 1°C chopped peeled apple but wait until other ingredients are together. 2 bowls one for dry ingredients, other bowl for liquid. Stir dry into wet, add apple. Makes about 10. Freeze leftovers. Ham Cheddar Biscuits-20 biscuits- 2 1/4 QM, 3/4°C Milk, 3/4°C Cheddar shredded, 1/2°C Ham, chopped. Mix QM and milk. Stir in cheese and ham. Drop by tablespoons onto GREASED baking sheet. Bake 450 for 8 minutes. Or try recipe#372502. Dumplings for soup--- recipe#269611. Two Individual cobblers--heat filling, mix together 1/2 cup quick mix, 2 tablespoons sugar, 2 tablespoons milk, and 1 tablespoon vegetable oil. Put hot filling into two greased 8 oz. containers, drop cobbler mixture onto filling, bake at 400 for 18 to 22 minutes, or is golden brown.
Preheat oven to recommended temperature on cake mix package. Spray sides and bottom of bundt pan with vegetable cooking spray, or grease with butter or margarine. Combine dry cake mix with required oil, eggs and nutmeg. OMIT THE REQUIRED WATER, adding the same amount of Egg Nog in its place. Mix and bake according to package directions. Cool. Top with eggnog glaze. For glaze: In medium bowl, combine ingredients, adding enough eggnog for desired consistency.
Brown meat over medium high heat,in a large skillet; drain. Add vegetables, water, soy sauce and the flavoring packet from the ramen noodles. Mix well and bring to a boil. Break noodles in half crosswise and add to vegetables. Reduce heat; cover and simmer for 8 minutes or till vegetables and noodles are tender. Stirring occasionally to separate noodles.
Heat oil in a heavy pan. I use a cast iron one. I sear the ribs, two at a time to give them space to cook, for about 5 minutes per side or until well browned. After all the ribs have been seared, remove from pan and put aside until needed. Add leeks, carrots, parsnips, celery, onion, shallots and garlic to the pan and cook on low heat, stirring occasionally for 15 - 20 minutes. Now add the tomato paste, salt, red & black peppers to the vegetable mixture and cook for 8 - 10 minutes more. Next add the vinegar, sugar, rosemary, thyme, mustard, mix well and then add the beef stock. Preheat oven to 325 degrees. Return the short ribs to the pot and bring to a low simmer and cover. Place in a 325 oven for 2 - 2 1/2 hours or until the ribs are tender. Remove the ribs from pot, cover with foil to keep warm. Remove all vegetables from liquit and bring the liquid to a boil, cooking until reduce to 1 cup. Drizzle the glaze over the ribs and enjoy.
Core cabbage and place in a large pot of boiling water, cover and cook 5 to 8 minutes until soft enough to pull off the leaves Repeat till all the large leaves are removed. Saute onion in oil till transparent. In a large bowl, mix meat, onion, rice, egg, salt & pepper. Place heaping tablespoon of meat mixture on each leaf. Fold sides over filling while rolling leaf around filling. Chop remaining cabbage and place half in the bottom of a Dutch oven. Layer cabbage rolls then cover with remaining chopped cabbage. Combine tomato soup with water, stir till smooth, then pour over cabbage and rolls. Cover; bring to a boil then reduce heat and simmer 1 1/2 hours.
In a bowl, stir together the chili pepper, garlic, shallots, paprika, five-spice powder and rosemary. Rub the mixture into the chicken, place the bird in a shallow dish, cover and chill overnight or for at least six hours. Cook the shallots, garlic and bell pepper in the oil, in a pot over moderately low heat. Stir the vegetables until they have softened. Then stir in the paprika, coconut, coconut milk, peanut butter, broth and bay leaf. In a large skillet, heat the oil over moderately high heat until it is hot but not smoking. Brown the chicken with the potato cubes. Preheat the oven to 400 degrees F. Transfer the chicken and potatoes to a baking dish, spoon two cups of the sauce over the chicken and bake in the middle of the oven for 25 to 30 minutes, or until the chicken is thoroughly cooked. Serve the chicken and potatoes with the remaining sauce. Don't forget to remove the bay leaf.
Place canned vegetables, onion, green bell pepper, celery, and parsley in shallow dish. In a screw top jar (or other container with leakproof lid), combine vinegar, sweetener, oil, salt, mustard, and a dash pepper; shake well. Pour over vegetables. Cover; refrigerate several hours or overnight. Arrange in a bowl and serve cold.
Place pork chops in bottom of crock pot. Mix all ingredients EXCEPT cornstarch and water -- also add juice from pineapple can. Pour mixture on top of chops. Turn crock pot on high temperature for 1 hour. Cook on low for 5-6 hours. During last 1 hour of crock pot time, mix cornstarch in cold water and stir into juices in crock pot. These chops are wonderful served with rice.
Cut the asparagus into slices diagonally. Place in a saucepan and pour the boiling water over the asparagus. Return to a boil and cook for two minutes. Drain and cool under running cold water. Mix together the remaining ingredients and pour over the asparagus. Chill for 1/2 hour before serving.
For the cake Add the sugar and honey stir until all melted and well blended. Add the butter and mix well. Add the egg, baking powder and mix well. Add the flour bit by bit kneading well. Add the flour until still kneadable but slightly hard. It should not come apart. If it does (too much flour), add a bit of milk to fix. Or just as much as was necessary to make the dough non-sticky. Separated the dough into 5 pieces, and with a floured rolling pin I rolled the sections into 5 squares equally square. Baked each layer under 180 degree for 3 to 5 minutes, or until they became golden brown, then cool on an iron rack. For the Filling. Combine all the filling ingredients except nuts. Bring cream to a boil and then let it cool. Put filling between layers to ensemble the cake. Sprinkle nuts on top layer after the last fifth layer of filling. Melted chocolate drip to decorate. It is best to let the cake rest and cool in the fridge for about 6 to 8 hours before serving.
CUSTARD: Beat together the ingredients, strain and reserve. CHOCOLATE MIXTURE: Heat cream to boil, remove and stir in remaining ingredients, keep warm. BRULEE TOPPING: Mix together and reserve. FINAL PROCEDURE: Preheat oven to 300°F Place Chocolate mix evenly into the bottom of four flat ramequins. Slowly pour custard mix over each mold and place onto cookie sheet pan with 1/4 inch water on bottom of pan. Bake for approximately 1 hour until set. Remove and cool. To serve, sprinkle sugar evenly over cooked custard and glaze under broiler or touch to burn sugar, warm slightly and serve.
In large bowl, combine all ingredients and beat for 3 minutes. Pour into greased tube pan. Bake at 350 for 50-55 minutes. Cool 15 minutes before removing from pan.
Pour 1 ounce Galliano Liqueur in cordial glass. Pour one ounce coffee machine dripped espresso slowly so as not to mix Galliano and espresso. Any coffee can be used, espresso is suggested which should be resting on top of the Galliano. Top off with a squirt of whipped cream then shoot it down in one gulp.
Combine the eggs and parsley in a bowl and whisk until well combined, then season with salt and freshly ground black pepper. Heat the 2 tablespoons olive oil in a 24cm non-stick frypan, add the onions, chopped sage and rosemary and walnuts and cook over a medium heat for 2 minutes. Add the egg mixture and combine well, then cook over medium heat without stirring, until the top is nearly set. Sprinkle with Parmesan and top with the whole sage leaves, then place under a hot broiler and cook until the top is browned. Cool slightly then slide onto a serving plate. Serve in wedges, drizzled with a little of the extra olive oil and aged balsamic vinegar.
Flatten breasts between wax paper; spread 1/4 cup butter on chicken. Season to taste with salt and pepper. Place a piece of Mozzarella cheese in the center; wrap chicken up and secure with toothpicks. Dredge in flour; dip in beaten egg, roll in bread crumbs and place in baking dish. Melt 1/4 cup butter and add parsley, sage, rosemary and thyme. Pour over each rolled breast. Bake at 350 degrees for 1/2 hour, basting occasionally. Then add wine and cook another 1/2 hour, basting often.
Mix first 4 ingredients in a bowl. Then add flour and baking powder and stir until it makes a smooth dough. Spread the dough onto a LARGE baking sheet, put in the oven at 180 degrees and bake for approximately 10 minute until the dough has just set -- should still be quite pale, just starting to brown. In the meantime, prepare the topping. Melt the butter, stir in the sugar and milk. Once this has mixed together, add the almonds and stir to mix well. Spread over the partially baked dough and return to the oven until the topping is brown and crispy, approximately 20 minute Cut into slices or squares and serve warm.
Cut Halibut in to 1x1 inch chunks. Removed skin before if still on fish. It sometimes is easier to freeze the fish until solid then place in refrigerator for 24 hours and cutting while still mostly frozen. Mix Miracle Whip and mustard together, along with the tbsp of dill, the tsp of paprika and the 1/2 tsp of cayenne. Mix the flour, breadcrumbs, dill, paprika, cayenne, onion powder and pepper together. Coat chunks of fish in miracle whip sauce liberally then throw in to the flour mixture and toss til well coated. Lay on sheet pan until ready to fry. Heat oil until there are ripples but not so hot that its smoking. Gently set each individual chunk of fish in to hot oil. Once the side is medium brown, flip and fry the other side til evenly colored. Remove from oit and set on plate covered in paper napkins. Immediately salt lightly and serve. BBQ sauce tastes awesome with it! Or orange marmalade cooked in a saucepan with chili flakes and ginger then cooled.
Mix ingredients. Fill buns. Wrap in tin foil. Bake at 400 degrees for l5-l8 minutes.
In food processor or blender, process blue cheese, garlic, worcestershire sauce, salt, pepper, egg,2 tblsp Parmesan cheese, lemon juice and vinegar. With motor running, slowly drizzle in the oils and blend till mixture is thick. Pour dressing in jar, seal and refrigerate. Cook bacon till crisp; cool and crumble. When ready to serve, place lettuce in salad bowl and toss with dressing. Sprinkle with Parmesan cheese, bacon bits and croutons. Serves 10 I now use 1/3 cup Egg Beater or the like to replace the egg. Slowly add some of the dressing while tossing. Don't add it all in one shot.
Preheat oven to 350 degrees. Roll out pie dough rounds to an even thinness. Using a 3 inch wide bowl or cup, press 12 round circles of dough. You may need to roll out remaining dough to make more circles. Lightly brush each side of the dough rounds with olive oil and sprinkle lightly with garlic salt. Press gently into the bottom and sides of 12 muffin tins, that have been sprayed with cooking spray. Bake for 18-20 minutes or until golden brown and crisp. Remove from oven and let cool on cooling rack. Place 2 tablespoons extra virgin olive oil into a large skillet over medium heat to saute. When hot, saute onion and bell pepper until slightly softened, about 3-5 minutes. Stir in beef, salt, pepper and garlic salt. Cook until browned and crumbled. Stir in pasta sauce and reduce heat to low to simmer. Cook pasta according to package directions. Drain and set aside. To assemble, using tongs, place a small amount of noodles into the bottom of the crusts. Top with a heaping spoonful of pasta sauce. Top with fresh grated Parmesan cheese and basil leaves, if desired. Makes 12 spaghetti cups, you'll have more spaghetti left over.
Whisk oil, lemon zest and juice, garlic, and 1/2 teaspoon salt together in small bowl, then stir in Parmesan until thick and creamy. Set aside. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Pat scallops dry with paper towels and season with salt and pepper. Add scallops in single layer (uncovered) and cook until scallops are firm, about 3 minutes; transfer to bowl and cover. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return pasta to the pot. Stir in reserved olive oil mixture, scallops with any accumulated juices, remaining 2 tablespoons butter and basil; toss to combine. Add reserved cooking water as needed to adjust consistency. Season with salt and pepper to taste. Garnish with additional sprigs of basil, if desired.
In a large bowl, dissolve yeast in warm water. Stir sugar into yeast/water mixture, let mixture sit until tiny bubbles start to form. Add butter, salt and half the flour. With electric mixer on medium speed, beat batter for 2 minutes. Add remaining flour, stirring by hand (or on low speed) until well blended and smooth (batter will be very thick, like a very soft dough). Cover bowl with a tea towel, and let the batter rise in a warm draft free place for 30-60 minutes or until doubled. Beat the batter by hand, about 25 strokes (the dough will deflate). Spread batter evenly into a greased 8x3 or 9x4 inch loaf pan. Smooth out the top of the loaf by patting it with your floured hand. Cover pan, and let batter rise again (about 30-60 minutes) until dough has reached the top of the pan. Bake in a preheated 375°F oven for 45-50 minutes, or until the loaf sounds hollow when the top is lightly tapped. Remove from pan. For a softer crust, brush the top of the hot loaf with butter. Cool on a wire rack. Bread slices best when it is cooled.
Combine condensed milk, vanilla essence and sugar in a mixing bowl. Stir in powdered milk and cherries with a wooden spoon until combined. Turn mixture onto surface lightly dusted with icing sugar. Knead until smooth. Divide mixture in half. Roll each half between your palms into a rope 2. 5cm thick. Dust with extra icing sugar. Refrigerate until firm. When firm cut into 2. 5cm pieces. Store in an air-tight container in the refrigerator for up to 2 weeks.
Preheat the oven to 350°F. Combine the flour, baking powder, salt, 2 Tbs of sugar, cranberries, and orange zest together in a mixer fitted with a dough hook. Mix well until combined. While mixing on a low speed, slowly drizzle the cream in just until the mixture comes together into dough. **You may not use all of the cream. Roll dough out on a lightly floured surface to about 1/2" thickness and cut into rounds with a cookie cutter. Place the rounds on a sheet pan lined with parchment paper. Brush lightly with any remaining cream and sprinkle with remaining Tbs of sugar. Bake until lightly golden about 12-20 min depending on the size of the rounds.
In a large bowl, combine the root beer, vanilla syrup, and lemon juice; pour the mixture into a 9" square baking pan and place in the freezer. Freeze mixture for 30 minutes, or until the outer 1" edge is firm. Scoop the frozen mixture into a blender; puree for 1 minute, or until chunky and frothy. Serve in chilled glasses.
Freeze the jalapenos in a baggie in the freezer the night before you want to cook them. Take them out of the freezer, cut off the tops and scrape out the seeds. Much easier when frozen. Freezing them also takes out a bit of the heat. Squeeze 1/2 package of cream cheese into jalapeno. Stuff a piece of grilled chicken strip into cream cheese. Place poppers into holder and put them in the smoker for 45 minutes. Serve while hot as an appetizer.
Wash the eggplants, remove the stalk, and slice lengthwise into quarters. Cut each quarter lengthwise into 1" wide strips and then crosswise into 1" cubes. Heat 1-2 inches of peanut oil in a wok to medium-high heat (375F) and deep-fry the eggplant cubes in batches until golden brown (this takes around three to five minutes for each batch, adjusting oil temperature as necessary). Drain thoroughly on kitchen paper. In a medium-sized pan, heat the extra oil and saute and stir the onion until golden brown. Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds before adding the garlic, ginger, chillies and curry leaves. Stir and saute for 30 seconds. Add the vinegar, coconut milk, salt to taste and the sugar and stir until well mixed. Bring slowly to the boil before adding the deep-fried eggplant cubes. Stir, then simmer gently on low heat until most of the liquid has evaporated, about 10 minutes. Taste and season with a little more sugar and/or salt as desired.
Combine beef tips with flour in the crock pot. Add remaining ingredients & mix together. Cook on High for 6 hours. **To change it to a thicker consistency, which I prefer, take 4-6 cups without the meat (2 cups at a time) and blend in a food processor or with a hand blender. Cook on low for an additional hour. Serve with Honey Cornbread #270877.
Preheat over to 400°F. Add all of the dry ingredients into a large bowl. Add the wet ingredients to the same bowl as the dry ingredients. In a separate bowl, mash the two bananas into a paste. After the bananas are thoroughly mashed, add to the bowl with the liquid and dry ingredients. Whisk until thoroughly mixed and the batter looks smooth.( In the beginning the batter will look like quite doughy but continue whisking and it should liquidize.) Add in the blueberries with your hands to make sure they're distrubeted evenly. Line a cupcake tin, and fill each liner about 2/3 of the way. Top with a few blueberries (this is optional. Because the batter is so thick, the blueberries on the top do not sink down and I think it looks pretty xD). Bake for 25 minutes and enjoy!:D.
Bring a large pot of water to a boil over high heat. Add salt and stir in the penne. Reduce to medium-high and cook penne, uncovered, until al dente, 6-7 minutes. Meanwhile, place walnuts on a rimmed baking sheet and bake in preheated 350-degree o ven until lightly toasted, 4-5 minutes. Place pesto and blue c heese in a large serving bowl and using a fork, mash the blue cheese into the pesto. Rinse asparagus spears and snap off and discard their tough ends. Break spears into 1 1/2-inch long pieces. During the last 3 minutes of the penne cooking time, add asparagus to pot and cook until bright green and crisp-tender. Drain penne and asparagus well in colander. Add to the bowl with the pesto and stir to coat them well. Top with toasted walnuts and serve at once.
Mix the first 6 ingredients in a stand mixer, or by hand until combined. Without kneading, mix in the flour, a cup at a time. Put the dough in a large Tupperware container. You may have lumps, but don't worry, they will disappear during the resting time. Remember, you are NOT kneading this dough! Let sit on the counter until it has doubled and collapsed in on itself, about 2 hours. You can form it now, and bake, but it is such a soft dough, it is difficult to work with, so I put it in the refrigerator, covered loosely, overnight. When you are ready to form into a bread or pastry, take it out, cut off a grapefruit sized portion, about a pound, form it into whatever shape you want, rolls, loaves, etc. and brush with the egg wash. Let sit for one hour and twenty minutes. Meanwhile, preheat your oven to 350°F. Bake as directed , loaves 35-40 minutes or so, rolls, slightly less. The dough will keep in the fridge for a week, just cut off a hunk when you want some fresh sweet bread.It can also be frozen for up to 2 months.
Cream the butter and sugar. Add the egg, egg yolk, walnuts cinnamon and lemon rind and mix well. Sift the flour and baking powder together. Add to the eggs and mix to a smooth dough. Chill several hours or until firm. Butter and flour a 9 inch cake pan. Roll half of the dough into a circle and fit it into the bottom and sides of the pan. Mix the plums with the flour, sugar and walnuts and pour into the pastry lined pan. Roll out remaining dough and cut into 1/2 inch strips. Lay them over the top of the tart to make a lattice top. Trim edges. Bake in a preheated 350°F oven for 40-45 minutes until crust is brown.