HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine strawberries, sugar, oil and eggs. Beat at medium speed for 2 minutes. Add remaining ingredients, stir until dry particles are moistened. Pour into buttered 9" x 5" loaf pan. Bake at 350 degrees for 50-60 minutes until a toothpick comes out clean. Cool upright in pan 15 minutes; loosen edges and remove from pan. Cool completely. Mix glaze ingredients and drizzle over cooled loaf.
Preheat oven to 350 degrees. Grease the bottom of a 9 by 13 inch pan or jelly roll/brownie pan. After melting butter in microwave, cream sugar and butter together. Add eggs, one at a time and beating well after each addition. Add vanilla extract. Add flour, mix well. Add Hershey syrup, mix well. Add chopped nuts, if using. Pour batter into pan. Bake for 35-40 minutes or until brownies test done with a toothpick. When the brownies are almost done baking, prepare icing. Bring to boil in the microwave, the butter, cocoa and 1 T. milk. In a mixing bowl, add confectioners' sugar. Add the cocoa mixture to the sugar and beat well. Add 1 t. vanilla extract. Add the rest of the milk. Add enough to get the desired spreading consistency. Let brownies cool about 5-10 minutes. Spread icing on brownies. Sprinkle with some more chopped nuts, if desired. The icing will harden to a fudge-like consistency. Let brownies cool completely before cutting into squares.
In a small size mixing bowl, mix flour, butter and pecans until smooth. Spread in a 9 - 10 inch pie pan, bringing dough up the sides;. And bake at 350 degree F. in a preheated oven for 30-35 minutes,. Or until golden brown. Let cool completely before filling. In a medium size sauce pan, mix the next 6 ingredients with a whisk, (not the rum and peaches). Bring to a boil until thickened. Now add 1/2 cup rum, whisk into Jell-O mixture until well incorporated. Set aside. In a medium size mixing bowl, add drained sliced peaches (diced into small chunks). Then pour Jell-O mixture over peaches and gently fold in until peaches are completely coated. Place bowl of coated peaches in the refrigerator for 1 hour or until mixture is cool. In a medium size mixing bowl, blend together cream cheese and powdered sugar until creamy. Fold in whipped cream slowly. Spread cream cheese mixture on the bottom and up the sides of the cooled pie crust, making a well in the middle for the Jell-O. Add Jell-O/peach mixture to the center of the cream cheese mixture, (inside the well) and spread until smooth and even. Cover and let set for 2-3 hours. Top with whipped cream, optional. Serve cold. Makes 8 slices. Cook's Notes: This recipe can be made "Kid Friendly" by omitting the rum and adding another 1/2 cup (nonalcoholic) Fuzzy Navel mix instead, while boiling the Jell-O mixture. (If you can't find "Fuzzy Navel" mix, you can use any peach flavored Daiquiri, Margarita mixes or peach liqueur to add more flavor for the adults ).
Heat oil in a large pot, saute onions, peppers and garilc for 5 minutes on medium heat. Add mushrooms, saute 4-5 minutes. Add remaining ingredients except corn. Increase heat to high to bring to a boil. Decrease heat to medium and simmer, covered, for 25 minutes, stirring occasionally. Stir in corn, simmer until heated through. Makes about 10 cups or 6-7 servings of 1 1/2 cups.
Dice raw chicken into bite-size pieces, small enough for baby to manage. Clean cutting board thoroughly, dice mushrooms, broccoli and tomato to same size chunks. In large saucepan, cook chicken with mushrooms and spices over medium heat, until chicken is thoroughly cooked. Add broccoli and tomatoes, cover and reduce heat to low until broccoli is tender. Add chicken broth, allow to simmer while you mix milk, flour, parmesan and grated cheese in small bowl. Add mixture to saucepan, stir continuously until grated cheese has melted and blended well into sauce. Add cooked and drained pasta, toss and serve. For adults, extra salt or pepper may be added. For babies, portions may be mashed or eaten as is, depending on your child's capabilities or preferences.
Cut the cauliflower into florets about the same size and simmer until just cooked. Grate the cheese, beat the egg, put the milk and mustard into a small saucepan. mix the cornflour together with a small amount of extra milk and add to the saucepan along with the grated cheese. heat slowly, stirring constantly and when it comes to the boil add the beaten egg and stir briskly. Pour the cheddar cheese sauce over the cauliflower and serve immediately. A sprinkle of chilli seems to bring out a bit more flavour.
Place the fish on a baking tray and brush with melted butter or oil. Put the salt and pepper, place the carrot, garlic, and swede. Cook in a pre-heated oven at 180 degrees C for 25-30 minutes. Make sure the food is piping hot throughout before serving. Boil the potatoes.
Butter shallow 7 or 8-cup baking dish. Melt butter in large skillet over low heat. Add onion mixture and cover with waxed paper round. Cook gently for 12 minutes;discard paper. Continue cooking until liquid evaporates, stirring occasionally, about 8 minutes. In processor, mince cheese with sage;add 2/3 cup milk,eggs,mustard,salt and pepper and mix 5 seconds. Blend in onion mixture using 3 to 4 on/off turns. Transfer mixture to large bowl; stir in remaining 1 cup milk. Place bread in prepared dish. Pour egg mixture over bread, using fork to distribute onions evenly. Let soak until liquid is absorbed, 30 to 45 minutes. (Can be prepared 12 hours ahead, covered and refrigerated. Bring bread pudding to room temperature before baking.). Position rack in center of oven and preheat to 300 degrees. Bake bread pudding 45 minutes. Increase temperature to 450 degrees and continue baking until puffy and well browned, about 15 minutes. Let stand 15 minutes; serve warm.
Place chicken in a 6-8 quart pan; add onion, celery, carrots, garlic, parsley, bay, thyme, coriander, peppercorns, allspice, and water. Cover, and bring to boiling over high heat; reduce heat and simmer gently until chicken is no longer pink at bone in thigh (cut to test), about 1 hour total. Remove pan from heat; lift out chicken and set on a plate and discard parsley. If making ahead, let broth cool uncovered, then cover and chill until cold or up to 1 day. Skim or lift chilled fat from broth and discard. When chicken is cool, pull meat from bones. Discard bones and any skin; tear meat into bite-size pieces. If making ahead, cover and chill meat up to 1 day. Cover soup, and bring to a boil on high heat. Add noodles; cook until tender to bite, 6 to 8 minutes. Stir in peas and chicken and heat through, 3 or 4 minutes. Ladle into bowls, add salt and pepper to taste.
Rim the glass in lemon juice then in chocolate grated. Pour vodka and liqueur in a shaker cold (maybe with ice, I think it would be colder). Shake, then strain 2 times in a cocktail glass. Let drop a marashino cherry in the bottom of the glass.
Saute the onions, garlic and potatoes in a little bit of the broth for about 5 minutes or till softened. Add everything else and cook for about 45 minutes. Take out bay leaves before serving!
Beat eggs in a large bowl to blend. Add oil, sugar, and vanilla and beat until thick and foamy. Stir in zucchini and pineapple. In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, orange zest, and nuts. Stir gently into zucchini mixture to blend. Bake in 2 greased loaf pans at 350 degrees. Check after 50 minutes by testing with a toothpick, if toothpick comes out clean bread is done, if not put back in for another 5 minutes. Cool 10 minutes. * For 4 small loaves, bake approximately 35 - 40 minutes.
Pre-heat oven to 425 °F. Grease a cookie sheet and set aside. Mix the flour and sugar together. Stir in the cream, egg and enough milk to make a stiff dough. If the dough feels at all sticky, cover and place in the refrigerator to firm up. Roll the dough out on a lightly floured surface until about 1/3 inch thick, then cut into 3 inch rounds using a cutter. Place on lightly greased baking sheets and bake for 8-10 minutes until light golden brown in color. Carefully transfer to wire racks to cool. Store in an airtight container.
Preheat the oven to 425°. In a bowl, combine the ground chicken, bread crumbs, shallots, parmesan cheese, basil, oregano, salt, and pepper to taste. Cover and refrigerate for 30 minutes for easier handling. Form the mixture into 1 1/2 inch balls (use floured hands). Place the meatballs on a lightly sprayed or oiled baking sheet and bake until lightly browned and firm, about 15 minutes. Meanwhile, prepare the sauce-in a large Dutch oven over medium heat, warm the oil. Add in the onions, mushrooms, and garlic; saute until tender, about 5 minutes. Add the tomatoes, tomato sauce, and seasonings. Simmer, uncovered, 5-10 minutes longer. Add the meatballs to the sauce and simmer, covered, until the flavors are blended, about 10 minutes longer. Serve with the pasta and sprinkle with more Parmesan.
For the cake, preheat the oven to 325 degrees F and grease and flour a 10" tube pan. Beat the oil, sugars and eggs in a large mixing bowl. Combine the next six ingredients in a separate bowl. Add to the wet ingredients along with the apples and cranberries, stirring until moistened. Spread the batter in the prepared pan. Bake for 1-1/2 hours or until a toothpick inserted in the centre comes out clean. Cool for 20 minutes in the pan, then transfer to a wire rack and cool completely. For the frosting, heat the first three ingredients in a saucepan over medium heat, stirring until the sugar is dissolved and the mixture comes to a boil. Cool to room temperature. Add enough icing sugar to make a drizzling consistency, beating until smooth. Drizzle over the cake and decorate as desired.
In a food processor chop the cabbage into small pieces (should look like about the size of confetti) or shred the cabbage. Transfer to a large mixing bowl. With a fine shredder, shred the peeled carrots; add to the cabbage in the bowl. Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed. Mix the three veggies all together with a wooden spoon. To make the dressing: in a medium glass bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar. Pour over the veggies in the bowl, and mix well to combine. Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavors. FOR ONE 16-OUNCE PACKAGE COLESLAW MIX use the following amounts; 1/2 cup mayonnaise/ 2-1/2 tablespoons milk/ 2-1/2 tablespoons buttermilk/ 1-1/2 tablespoons vinegar/ 1-1/2 tablespoons fresh lemon juice/ 3-1/2 tablespoons sugar/ 1/2 teaspoon garlic powder/ 1/2 teaspoon seasoned salt, or to taste.
Dice onions and celery. Fry bacon crisp and crumble. Add cream cheese, sour cream and cheddar cheese in large bowl. Cut potatoes in 3/4-inch chunks and deep fry 5 to 7 minutes. Add to other ingredients while hot and mix well.
In a medium saucepan, melt the butter over medium heat. Add the flour and stir just until mixed. Add the evaporated milk, regular milk and chicken broth and cook, stirring often, until the sauce thickens and begins to simmer. Remove from heat and add the Asiago cheese, stirring just until the cheese melts smoothly into the sauce. Set aside. Heat the olive oil in a large, preferably non-stick, skillet. Add the cubed chicken, parsley and garlic, and continue to cook, stirring frequently, until the chicken is opaque and cooked through - 8 to 10 minutes. Add the Asiago sauce and season with salt and pepper. Stir to combine. Meanwhile, cook the bow tie pasta in a large pot of boiling salted water until tender but not mushy. Drain well in a colander, then return pasta to the pot and add the chicken and Asiago sauce. Toss to combine and serve immediately, with additional grated Asiago cheese sprinkled on top, if desired. If making ahead, transfer the sauce to a covered container and refrigerate. When you are ready to serve dinner, place sauce in a large saucepan and heat very gently over low heat, stirring often. Don't let it boil.
Place pork roast in crock pot. Pour sauerkraut over pork roast. Sprinkle the onion soup mix and brown sugar over the pork and sauerkraut. Pour the water over everything. Cook on low for 24 hours. Serve over mashed potatoes.
Preheat the oven to 400 degrees F. Combine the sesame seeds, flour and pepper in a shallow bowl. Dip the chicken in the soy sauce, dredge in the sesame seed mixture. Arrange the chicken, bone side down, in a large shallow baking dish. Drizzle with the margarine. Bake for 45 minutes or until chicken is done.
Brown sausage links in a skillet, drain and set aside. Mash sweet potatoes. Combine with remaining ingredients. Turn into a 1 1/2 quart buttered casserole. Arrange sausage on top. Bake at 350 degrees for 20-25 minutes.
Position racks in the upper and lower thirds of the oven and preheat to 350° F (I baked at 325F convection); line two baking sheets with parchment paper. Whisk oats, all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter with an electric mixer in a large bowl until blended into a paste. Add granulated sugar and brown sugar; continue beating until well combined (the mixture will still be a little grainy). Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened; stir in chocolate chips and walnuts. With damp hands, roll 1 tablespoon of the batter into a ball, place it on the baking sheet and flatten it slightly, but don't let the sides crack; continue with the remaining batter, spacing the flattened balls 2 inches apart. Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. (Note: I baked mine only about 13 minutes and felt that was too long--you will want to adjust your baking time according to how crispy you like your cookies.). Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely.
Cut off the very top part of the peppers. Chop the pepper tops finely, omitting the stems, and save for the filling. Seed and core the peppers; set aside. Heat a large covered frying pan and add the lard or oil. Saute the garlic, onion, and reserved chopped pepper tops until tender. Add the parsley and rice and saute for a few minutes. Add 1/2 c of the chicken stock and cover. Simmer for 10 minutes. Allow to cool. In a large bowl combine the ground meat, paprika, egg, salt, and pepper with the rice mixture. mix very well. Fill the peppers just to the top, but don't pack too firmly because the rice will expand during cooking. Place the filled peppers in a Dutch oven and add the remaining 1 cup chicken stock to the bottom of the pot. Cover and simmer very gently for 45 minutes, keeping the temperature very low or the peppers will break. Move the peppers about the pot a few times during cooking to prevent sticking. After 45 minutes pour the Paprika Gravy over the peppers, cover, and simmer for 20 minutes more.
.Marinade strips off beef in fish sauce, soy sauce, oyster sauce, sesame oil, cooking wine, corn starch, and garlic for 2-3 hours.( You can cook right after mixing but marinading it brings out the best flavors) Add 3-4 tablespoons cooking oil to a pan, if you have a wok use that, heat on medium heat until oil is hot. Add beef mix to your pan and seer for 5 minutes or until no longer pink. Add 1/4cup water and broccoli spears and stir together. Reduce heat to medium-low and let simmer for about 10 minutes or until broccoli is tender but still crisp. Cook rice according to package. Serve over rice.
Preheat oven to 375°F. Place margarine in 13x9 pan and place in oven while preheating. Watch so that it melts but does not burn. Remove pan from oven. Sprinkle brown sugar evenly in pan. Arrange pineapple slices in the sugar. Easiest method is 4 down the middle and 3 on each side of that. Place cherry half, rounded side down in the middle of each ring. Pour cake mix carefully over the fruit. Bake at 375°F for 45-55 minutes until toothpick in center comes out clean. Let stand 5 minutes to let topping slightly set. Place large platter or cookie sheet over cake and carefully turn upside down. Let stand a few minutes for the topping to run out. Remove pan and cool completely. Great served slightly warm with whipping cream.
Smoke your tomatoes: Because of the short smoking time, use an assertive wood like 1 Tblsp hickory or mesquite wood chips. Cut the core of the tomatoes with a paring knife, then cut the. tomatoes in half through the core end. Squeeze out the seeds and juice. Line the tomato halves up side by side and cut side up on the smoking rack. Season the cut side of the tomatoes with a generous sprinkling of salt & pepper. Smoke the tomatoes until softened, but not mushy; 10 minutes over the heat after closing the smoker lid, and about 20 minutes off the heat with the smoker lid closed. Check the tomatoes for doneness after standing off heat for 10 minutes. Cool the tomatoes to room temperature and slip off the skins. Chop coarsely. Heat the olive oil in a heavy 2 qt saucepan over medium heat. Stir in the garlic and cook, shaking the pan until you can smell it, about 1 minute. Stir in the onion, season lightly with salt, and add the red pepper flakes. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is softened, about 4 minutes. Stir in the tomatoes and cook until most of their liquid is evaporated, about 5 minutes. Adjust the heat so the sauce is barely simmering. Taste the sauce and add salt to taste if necessary. Cover the pan and cook until the tomatoes are completely tender, about 10 minutes. Pass the tomato sauce through a food mill fitted with a fine disc. If you don't own a food mill, scrape the sauce into a blender and blend, using quick pulses until the sauce is fairly smooth. Stir in the cilantro. Serve warm. The sauce may be prepared up to three days in advance and stored, covered, in the refrigerator. It may also be frozen for up to. two months. Warm the sauce in a small saucepan before serving.
In large bowl, mix all ingredients except beef and vegetables. Set aside. Add beef to sauce and mix well until meat is saturated w/sauce. Slice veggies into small pieces and mix with beef. (Add mushrooms only at cooking time.). Let marinate for 30 minutes at the least. Cook as a stir-fry on the stove until desired doneness. Enjoy!
Position a rack in the middle of the oven & preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, just 2 teaspoons of the ginger & 2 teaspoons of the cinnamon, as well as the cloves, the 3/4 cup of granulated sugar & all of the brown sugar. In a medium bowl, whisk together the eggs, butter & vanilla extract, then pour this egg mixture into the flour mixture, stirring with a wooden spoon until dough comes together in a soft & slightly sticky mass. Turn dough out onto a lightly floured work surface & knead several times until smooth. Divide dough in half, then shape each piece into a log about 8 inches long & 2 inches wide before setting each log some 3 inches apart on the prepared baking sheet. In a small bowl, stir together the remaining 1 teaspoon of ginger, 1 teaspoon of cinnamon & the 3 tablespoons of granulated sugar. Brush the logs with the egg white & sprinkle each log with 1/3 of the spiced sugar mixture. Bake logs 25 to 30 minutes or until they are puffed & golden brown, then set the baking sheet on a wire rack to cool for 10 minutes. Reduce oven temperature to 300 degrees F, then using a serrated knife, cut each log into 1/2-inch-slices (about 15 each). Arrange the biscotti, flat-side down, on the baking sheet & sprinkle with another 1/3 of the sugar mixture, then bake for 6 minutes or until biscotti are light golden brown. Turn the biscotti over, sprinkle with the remaining sugar mixture & bake another 6 minutes. Cool biscotti on the baking sheet set on a wire rack for 5 minutes before removing them to the rack to cool completely. Store in an airtight container or in a zip-lock bag for up to 4 days.
In a food processor, finely chop the 2 pints of strawberries with the confectioners' sugar. Add the wine, buttermilk and salt. Blend briefly and chill. Serve in chilled bowls, each garnished with a sliced strawberry.
Make the cashew cream: Place the cashews in a pot and cover with water. Bring to the boil over a medium heat on the stove and simmer for 15 minutes. Drain and add to the jug of a high speed blender. Blitz with 1/2 to 2/3 cup water until smooth and thick. Add the lemon juice, salt and garlic to the blender and blend again until smooth. Transfer to a bowl and set aside. Make the salsa: Stir together all the salsa ingredients in a small bowl and set aside. Assemble: Preheat the oven to 350oF. Tip the tortilla chips onto a baking sheet. Dot with spoonfuls of the refried beans and the salsa. Sprinkle with the shredded cheese and place in the oven. Bake until the cheese starts to melt - this will vary depending on the brand but should only take a few minutes. Remove from the oven. Halve, de-stone, peel and finely slice the avocado. Lay the slices of avocado onto the nachos, dollop on some spoonfuls of the cashew cream then sprinkle on the jalapeno and cilantro. Serve.
Preheat oven to 400°F. In a large resealable plastic bag, combine the taco seasoning, oil, vinegar and 2 teaspoon hot pepper sauce; add chicken. Seal bag and turn to coat. Place chicken in a baking sheet. Bake covered, 15-20 minutes. Uncover and bake 30 minutes longer or until juices run clear, turning occasionally. In a small bowl, combine ranch dressing and remaining hot pepper sauce. Serve with chicken. Yield: about 2-1/2 dozen.
1. Pour the Grand Marnier into the raspberries, and add the sugar. Stir and let chill for an hour. 2. Cut the cake in half. We will only use this half; put the other half away. 3. Cut the cake into little squares. Divide half of the squares into 12 individual bowls (or clear decorative plastic cups). 4. Layer the bowls with half the raspberry mixture, half the pudding, and half the whipped cream. Repeat the layering with the other half of the cake, raspberry mixture, and pudding. End with whipped cream. 5. Garnish with a raspberry (or gummie vampire teeth, if you're doing a halloween party). 6. Chill for 8 hours or overnight. 7. Variation: Prepare the whipped cream similarly to Recipe #74805 (essentially, prepare the whipped cream with a tablespoon of white chocolate pudding mix).
Saute onions until soft, add carrots, water, tomato sauce, salt,& ginger and simmer for 10 min, covered. Add potatoes& spices and cook for another 10 min. Add cabbage and cook until tender.
Preheat oven to 400 degrees F; remove pastry dough from freezer and let thaw for 10 minutes. While dough is thawing, wash and trim asparagus so it is 1 1/2 inches shorter than width of pastry sheet. In medium bowl, combine cream cheese, grated Parmesan, chopped basil leaves and lemon juice; set aside. Unfold dough onto a baking sheet sprayed with cooking spray; cut into 4 equal rectangles. Separate slightly; spread cream cheese mixture onto each of the pastry rectangles, alternating directions, not quite to each edge. Press four asparagus spears onto each rectangle, alternating direction. Sprinkle pastries with sea salt and drizzle with olive oil. Bake for 18-22 minutes until pastries are golden brown. Remove from oven, cut each pastry in half and transfer to serving platter. Garnish with a sprinkle of shave parmesan cheese and serve.
Beat yolks and whites, salt and sugar together for 1/2 hour (I know -- but that's what the recipe calls for). Add cream and cardamom and stir together well; add butter, lemon extract and brandy. Add enough flour to make a dough stiff enough to roll out thinly. Place in refrigerator and chill overnight. Roll out thinly in small quantities; cut into diamond shapes. Cut a slit in the center of each diamond and pull one corner through. Preheat oil to 365°F and fry pastry to a delicate brown. Cool on paper towels and dust lightly with confectioner's sugar.