HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, baking powder, baking soda and salt. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. blend in pineapple, zucchini and carrots. Stir flour mixture into zucchini mixture. Fold in chopped walnuts. Pour batter into two greased and floured 9 x 5 loaf pans. Bake at 350°F for 1 hour. Cool on wire racks. Tip: If you have an abundance of zucchini on hand, grate the zucchini and some carrots and store them in freezer bags (2 cups zucchini and 1/2 cup of carrots). This freezes really well and you will always have the zucchini and carrots on hand to make this bread in the fall and winter months. This will also save time during the preparation.
In a large bowl toss the spinach with the strawberries and toasted almonds. In another small bowl whisk together all dressing ingredients, starting with 1/4 cup sugar and adding in more to taste, then pour over the spinach; toss to combine. Sprinkle the feta over the top of salad. Serve immediately.
Preheat oven to 350°F. In small bowl, whisk together butter, pepper sauce and vinegar. Dip drumettes in butter mixture; arrange in single layer in large baking pan. Sprinkle with salad dressing mix. Bake until chicken is browned, 30 to 40 minutes. Sprinkle with paprika. Serve with salad dressing and celery sticks.
Place all ingredients in a blender; blend until smooth. Spray a frypan with veggie spray; pour batter into frypan making two large cakes or 4 smaller cakes. Cook until bubbles aprear around the edges and the edges look dry; flip and cook the other side. Serve hot with margarine and lemon or syrup or jam or freeze and reheat in a toaster.
Grind vegetables or pulse in food processor (Mrs. Adams ground hers, I just chop mine fine). Drain vegetables. Mix salt, spices, sugar and vinegar and heat through. Pour over vegetables and add lemon juice. Can as you normally would.
In a large pot bring water to boil and salt to boil. Add pasta and cook for half the time recommended on the box. Usually 5-6 minutes. Meanwhile, pour your milk into a large microwave safe bowl and heat until milk is hot, about 3-4 minutes. While the milk is heating, dump all of your cheese into a large bowl, removing one cup or so for the top, and add your cornstarch. Mix until all of the cheese is lightly coated in the starch. Add remaining ingredients and mix well. When milk is hot, start adding your cheese a handful at a time until each addition is melted. The milk will likely have to go back into the microwave to heat back up as the cheese will cool it down. When pasta is ready, drain and put into a 13x9 inch casserole dish sprayed with non stick spray. Pour sauce over the top and push around so that the sauce begins to move inside the pasta tubes. Sprinkle with remaining cheese and bake at 350 for about 30 minutes.
Heat oven to 325 degrees. In a heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9-inch round cake pans; sprinkle evenly with chopped pecans. In a large bowl, combine remaining cake ingredients at low speed until moistened; beat 2 minutes at high speed. Carefully spoon batter over pecan mixture around edges of pan; spoon remaining batter in center of pans. Bake at 325 degrees for 35 to 45 minutes, or until done. Cool 5 minutes; remove from pans and cool completely. In a small bowl, beat 1 1/4 cup whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form. To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with pecan halves and chocolate curls if desired. Store in refrigerator.
Preheat oven to 375 degrees. Lighty coat a 9x13" baking pan with cooking spray or butter. Melt 2/3cup butter in pan over medium heat. Add onion and saute for 1 minute. add crabmeat, parsley, garlic powder,salt and pepper. Stir and cook 1 minute more. Remove from heat and add crushed crackers. Spread mixture evenly over 12 fillets sprinkle with lemon juice and parmesan cheese. Roll up fillets and hold together with toothpicks. Place in baking dish and dot each fillet with butter. Cover pan and seal tightly with foil. Bake in preheated oven for 15 to 17 minutes until fish flakes.
Combine first 6 ingredients. Spread 1 side of bread slices evenly with butter. Turn 8 slices buttered side down; spread evenly with cheese mixture. Top with ham, if desired, and remaining bread slices, buttered side up. In a large nonstick skillet over medium heat, cook sandwiches two at a time until golden, turning once.
Heat oven to 375 degrees. Generously grease 6 jumbo muffin tins or line with jumbo paper liners. In a large bowl stir together the bran with milk; let sit for 5 minutes, then stir in mashed bananas, melted butter, vanilla honey and egg; stir to combine. In another bowl stir together flour with baking powder and salt; add to the wet ingredients and stir with a wooden spoon JUST until combined (any lumps are okay!). Add in nuts (if using). Divide the batter between the six muffin tins. Bake for 28-32 minutes or until muffins test done.
Take egg roll wrappers out of the freezer and let thaw for an hour before starting. Fill a medium size bowl with luke warm water, place the package of Vermicelli Mung Bean noodles in it to soften. In another medium size bowl add 2-3 pounds of ground pork, 1 pound of ground shrimp, 4 finely shredded medium size carrots, 1/2 onion chopped, 1 tablespoon of black pepper, 1 teaspoon of salt, 1 heaping Tablespoon of sugar. Seperate the 3 eggs, yolks into a small bowl, and the whites to the meat mixture. Drain water out of mung bean noodles (they should be pliable) and add to the meat mixture. Mix ingredients throughly. (This is best done by hand like meatloaf.). Beat the eggs yolks you placed into a small bowl until mixed. Seperate your egg roll wrapper, and place 2-3 tablespoons of filling onto wrapper, follow rolling instructions on package for proper shape. To seal egg roll at the last fold dip your finger or pastry brush into egg yolk and smear a little on the last fold. Then finish rolling egg roll. Continue to make all egg rolls before frying. Heat a small pot with approx 3 cups of oil. Heat on high until just about smoking, then turn down to medium heat. Place a few egg rolls in the oil and cook about 8 minutes and then flip over and cook another 8 minutes. They should be a darker golden brown in color. Remove from oil and let oil drain on a paper towel.
Preheat oven to 325°F. Spray 2 loaf pans with non-stick baking/shortening spray and set aside. Place eggs, oil and sugar into a mixing bowl. Mix on slow speed one or two minutes to combine ingredients. Add carrots, fresh papaya puree, applesauce and nuts. Mix one to two minutes until well-mixed. Add flour, salt, cinnamon, nutmeg and baking soda to mixture. Beat on medium speed one and a half to two minutes. Do not overbeat or end-product will become cake-like. Pour into 2 loaf pans, bake 55-60 minutes. Bread will appear pulled away from sides of pan and will be light brown in color. A crack will appear on the top of each loaf. Remove from oven, place on cooling racks. Let bread rest in pan for 10 minutes. Turn in each loaf and place on end in pan to cool. Cool thoroughly. Wrap each loaf with plastic. It's particularly pretty to use colored plastic wrap or other decorative wrap if giving Papaya Bread as a gift. This bread freezes well.
Preheat the oven to 170 degrees Centigrade. Line biscuit trays with baking paper. Melt half of the chocolate and set aside to cool. Beat the butter and sugar until pale and creamy. Add the egg and beat well. Stir in the melted chocolate. Sift in the flour and baking powder. Stir gently to combine. Fold into the mix the remaining chopped chocolate and the shopped raisins. Refrigerate for 30 minutes or until firm. Roll tablespoonfuls of the mixture into balls and then place onto the trays. Flatten with the back of a metal spoon. Bake 15-20 minutes or until golden. Stand 5 minutes before transferring to a wire rack to cool.
Mix together the eggs, milk and sugar; add the cheeses and butter, followed by the flour and baking powder. Pour into a greased 9x13 pan. Refrigerate until needed. Bake at 325 for 50 minutes or until a knife inserted in center comes out clean.
Preheat oven to 350. Spray two 9-inch square cake pans with cooking spray. Mix all dough ingred. together until moist, and beat 1 minute. Spread 1/4 of the dough in each pan. Mix all filling ingred. together. Divide filling in half and sprinkle over dough in each pan. Then divide remaining batter between each pan. Prepare streusel topping by mixing all ingred. together until crumbly and divide between two pans. Bake 30-35 minutes or until a toothpick comes out clean. Meanwhile beat powdered sugar and butter together until creamy. Add vanilla and mix well. Add water as needed, a tablespoon at a time, until it reaches drizzle consistency. Drizzle the baked cakes while warm.
Beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk, vanilla, and salt. Beat until just combined. Gradually add flour, cranberries, and pecans. Mix on low speed until fully combined. Divide dough in half. Shape each half into 8-inch logs, about 2 inches in diameter. Roll logs in coconut, pressing lightly to coat the outside of logs. Wrap logs in plastic wrap and refrigerate until firm, about 2 hours. Preheat oven to 375 degrees F. Using a sharp knife, cut logs into 1/4-inch thick slices. Transfer to ungreased baking sheets, about 1 1/2-inches apart. Bake until edges are golden, about 12 minutes. Transfer to a wire rack to cool. Store for up to 2 weeks in an airtight container. Hide from kids!
heat the oil in a large pan. and the shallots, garlic and beef cubes and cook over low heat,stirring occasionally, for 5 min until the beef is evenly browned all over. blend together the curry paste and stock. add the mixture to the beef and stir to mix thorougly. bring to a boil cover and simmer for about 1 hour. grate the rind of 1 orange. squeeze the juice from the orange and from 1 other . peel the other 2 oranges, remove the pith.slice between each segment and remove flesh. blend the cornstarch with the orange juice. at the end of the cooking time stir the orange rind into the beef with the orange and cornstarch mixture. bring to a boil and simmer ,stirring constantly, for 3-4 minutes until the sauce thickens season to taste with salt and pepper stir inthe orange segments.
Stir wine, soda and orange juice, 8 lime slices, 8 lemon slices, orange slices, brandy, sugar, Cointreau, grenadine, lemon juice and lime juice in a large pitcher to combine. Let stand 30 minutes. Fill Fill 8 large wineglasses with ice cubes. Divide sangria among glasses. Garnish each with remaining lime and lemon slices and serve.
In a large Dutch oven pot, fry the bacon until crispy. Remove bacon and set aside. In the bacon grease, fry down and Onion, celery, Bell-pepper, and garlic. Add salt, pepper, thyme, Cajun seasoning, white pepper, Tabasco, and garlic salt. Cook until reduced. About 15 minutes. Meanwhile, go through all of your thawed frozen okra and remove the hard okra tops. Add your cornstarch to your onion mixture and stir to remove any lumps. Stir until nice and thick. Add your okra to the pot and simmer on low heat until all the slime is gone. (1 1/2-2 hours). Stir occasionally to prevent burning. Fry your sausage in a separate skillet and drain. Take a hand mixer and mix the okra mixture until all the okra is broken up into small pieces. Add sirloin steak, ham, sausage, tomato sauce, and chicken broth. Stir well and let simmer on low heat for another hour. Be very careful not to burn. Add shrimp and crab meat (cook for 30 more minutes until fishy smell is gone and shrimp is thoroughly cooked) Serve over rice (or alone if you can't eat rice).
Chop each strawberry into small pieces; eighths. In a medium mixing bowl, mix jello powder and boiling water until dissolved. Place cornstarch into a measuring cup and add 2 tablespoons of cold water. Mix throughly so that there are no lumps. Add remaining cold water up to complete the 1 cup. Add cold water mixture to jello mixture. Stir throughoutly. Fill your dessert dishes up half way with the jello mixture. Add chopped strawberries and top off with remaining jello mixture. Serve alone or with coolwhip!
Preheat oven to 350 degrees. Mix together 1/2 cup butter, brown sugar, flour, and water. Spread into an ungreased 9x13 inch pan. Bake for 10 minutes. Meanwhile, with a mixer, beat together powdered sugar, milk, 1/2 cup butter, and 3 Tbsp peanut butter. Spread over warm crust. Melt together chocolate chips and 3/4 cup peanut butter. (I melt it in the microwave). Pour over cooled 1st and 2nd layer. Cool in refrigerator.
Combine the sugar and milk in a 4 quart heavy bottomed pan and cook over medium heat, stirring constantly with a wooden spoon to avoid curdling. Cook until the soft ball stage is reached 234*-240*.approximately 16-17 minutes. remove the pan from the heat, and add the butter, and set aside to cool without stirring. When it is lukewarm 110* approximately 1 hour. but keep checking. beat until thick and creamy, about 2 minutes by hand. Add the vanilla, pecans and salt and mix thoroughly. Transfer immediately to a lightly buttered 8x8 pan. Cool completely and cut into 1x2" pieces.
Add all ingredients into a large bowl with a lid and allow it to chill in the frig over night. Serve and enjoy -- .
Adjust oven rack to middle position and heat oven to 300°F Toast bread on rimmed baking sheet, stirring occasionally, until golden and crisp, about 30 minutes. Transfer to large bowl. Increase oven temperature to 325°F Grease 13- by 9-inch baking pan. Heat 11/2 cups cream, milk, cocoa, espresso, and 1/2 cup sugar in saucepan over medium-high heat, stirring occasionally, until steaming and sugar dissolves. Pour warm cream mixture over toasted bread and let stand, tossing occasionally, until liquid has been absorbed, about 10 minutes. Meanwhile, bring additional 1 cup cream to simmer in saucepan over medium-high heat. Remove from heat and stir in chocolate until smooth. Transfer 1 cup chocolate mixture to medium bowl and let cool 5 minutes (cover pan and reserve remaining chocolate mixture for serving). Add egg yolks, remaining cream, and remaining sugar to bowl with chocolate mixture and whisk to combine. Transfer soaked bread mixture to prepared pan and pour chocolate custard mixture evenly over bread. Bake until pudding is just set and surface is slightly crisp, about 45 minutes. Let cool 30 minutes. Warm reserved chocolate mixture over low heat, then pour over bread pudding. Serve. (Leftover bread pudding should be refrigerated; reheat individual portions in microwave.). Make Ahead: In step 4, once soaked bread mixture has been transferred to prepared pan, the pan can be covered with plastic wrap and refrigerated overnight. When ready to bake, remove plastic and proceed with recipe as directed, increasing baking time to 55 to 60 minutes. Let reserved chocolate serving sauce cool, then cover with plastic wrap and refrigerate. Heat sauce in microwave when needed.
Preheat oven to 350. Blend cheese with butter& potatos. Combine egg yolks, milk& dry ingredients. Add to potato mixture& stir until smooth. Beat egg whites until stiff. Fold in potato mixture. Turn into a well greased 4c. baking dish. Bake until golden brown.
Oven temp 375F degrees. Combine bread crumbs, brown sugar, chili powder, garlic powder, dry mustard, and celery seed. Season chicken with salt and pepper. Brush each chicken piece with melted butter. Roll in crumb mixture to coat. Arrange chicken, skin side up and so pieces don't touch, in a shallow baking pan. Sprinkle with any remaining crumb mixture. Bake, uncovered, in a 375 oven about 50 minutes or till tender. Do Not Turn! Makes 6 servings.
Place 3 ice cubes in a food processor. Remove peel with a sharp knife or vegetable peeler. Cut into pieces the size of the ice cubes and rinse. Placing root in food processor with salt and pulse till fine. Add chilled water only if needed. I try not to because I don`t like it watered down. Let sit in processor for 3-4 minutes to produce heat. Then add vinegar and pulse to blend. If the heat is not desired go ahead and add the vinegar without waiting. Jar the ground horseradish keeping the fumes away from eyes and nose. It`s powerful! So do be careful.
Add oil to a stock pot. Sprinkle chicken breast with salt and pepper and brown on both sides. The breast does not have to be cooked through. Remove from pot and shred with a fork. Add onion, garlic and minced chipotle to the oil. Fry quickly for about 1 minute. Then add the tomatoes, stock, corn and cilantro. Bring to a boil, add the shredded chicken and simmer for 5 minutes. Taste and adjust salt and pepper. Add the diced avocado and bring back to a boil. Remove from the heat. To serve, ladle into soup bowls and sprinkle fried tortilla strips on top.
Place chicken breasts in crock pot and sprinkle with salt and pepper. Cover with swiss cheese. Empty soups into bowl, but keep one of the soup cans. Fill the empty soup can 3/4 full with the port wine and add milk for the last 1/4 to make one full can and add this to your soup mixture in the bowl. Mix well and pour on top of swiss cheese. Top with DRY stuffing. Slice butter into pats and place on top of stuffing. Cover and let cook on LOW 4-6 hours.
Place all the ingredients in a mortar and pestle grind (by Placing ingredients inside the mortar (bowl). Sit the pestle on top of the ingredients and apply downward pressure, then grind using a circular motion. This action forces the ingredients against the surface of the bowl and pulverizes it. Use as you desire.
Place corn in microwave-safe bowl and microwave on defrost 5 minutes; drain. Preheat large saute pan 1-2 minutes. Place butter in pan, swirl to coat. Add onions, green pepper and pimentoes, stirring occasionally 2-3 minutes. Add corn, salt and pepper, stirring occasionally, about 5 minutes. Serve.
Preheat the oven to 350 degrees F. Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle, on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the egg yolks 1 at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla. Combine the flour and the salt in a medium-size mixing bowl. Mix well. Add the flour mixture to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scrape down the sides of the bowl and the paddle. If you decide to make cookies and then use the scraps to make the croutons, you would prepare the cookies like this: Lightly flour a flat surface. Using a rolling pin, roll out the dough to 1/4-inch thick. Cut the dough into the desired shapes. Line a baking sheet with parchment or waxed paper. Place the cookies on the baking sheet about 2 inches apart. Bake until lightly golden, about 20 minutes. Remove the cookies from the oven and let cool completely in the pan. Remove the cookies from the pan using a spatula. If you want to skip the cookies and go straight for the croutons, just pinch off small balls of dough and form them into cube crouton shapes, about the size of a sugar cube. Line a baking sheet with parchment or waxed paper. Bake until lightly golden. Since they are so small, it doesn't take long, only about 10 minutes. I do suggest watching them though, to make sure they don't get over cooked. Once they're done, remove them from the pan and let them cool. Use for topping over ice cream, pie, pudding -- whatever sparks your fancy!
Rinse and drain beans. Heat water, beans, bay leaves, onion, bacon and potatoes to boiling in 8-qt. stock pot; boil 2 minutes. Turn off heat, cover, and let stand 1 hour. Add tomato sauce, instant bouillon, salt, pepper, garlic and half of the carrots and celery to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 2 hours (do not boil or beans will burst). Stir remaining carrots and celery into soup. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 1 hour. Stir in additional 1 or 2 cups water for thinner consistency. Using a slotted spoon and a wooden spoon, scoop potatoes against inside of pot and smash them, letting smashed potatoes drop back into the soup. Stir in butter and milk and serve immediately.
cook veggies until tender as you like them in sauce pan mix ingredients til slightly thickened toss with veggies.
Blend all ingredients except the avocado in a food processor until minced. Scrape down the sides of the bowl to ensure even blending. Add chopped avocado and blend until very smooth; taste for seasoning. Chill until time to serve!
Pre-heat oven to 350 degrees. Mix together all dry ingredients. Mix together all wet ingredients. While beating with an electric mixer, slowly add dry mixture to wet mixture. Beat for 5 minutes. Spray three 9"" cake pans with non-stick cooking spray. Pour equal amounts of batter into each of the three pans. Bake 20 to 30 minutes. Test for doneness with a toothpick. Cool layers in pans on wire racks for 10 minutes. Carefully remove layers from pans. Place layers on wire racks to cool completely. Make fosting by combining butter, cream cheese and confectioner's sugar. Beat until fluffy. If desired, add 1 1/2 cups pecans. Frost cake and decorate top with remaining 1/2 cup pecans if desired. Refrigerate at least 1 hour before serving but it is best if made the day before serving. Store in the refrigerator.
Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan. In a large bowl combine the cake mix with brown sugar, butter and eggs until well blended. Stir in the chopped Snickers candy. Spread into baking pan. Bake for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack. Cut into squares.
Preheat oven to 350°F. In a large mixing bowl, cream together 1/2 cup granulated sugar, powdered sugar, butter, and vegetable oil. Beat in egg and extract. Add next 4 ingredients and mix together. The dough will be somewhat soft. Refrigerate a few minutes if too soft to work with. Shape into 1-inch balls and roll in reserved 1/2 cup of granulated sugar. Place on an ungreased cookie sheet and flatten with the bottom of a glass that has been dipped in granulated sugar (or colored sugar if you prefer). Bake at 350°F for 10-12 minutes. Note: Cookies should be only very slightly browned. They will be a more of a light golden color.
Preheat oven to 375-degrees F. Roll out pastry to fit 10-inch quiche pan. Melt butter or margaine in skillet. Add onions, garlic and mushrooms to pan and cook 8-10 minutes or until soft. Add flour, 1/2 teaspoon cayene pepper, salt and basil to pan and cook for an additional 3-5 minutes. Remove from heat and set aside. Beat eggs with half and half (or light cream and milk), 1 cup cheese and carrots. Add mushroom/onion mixture to egg/cheese/carrot mixture and stir to combine. Slice 5 asparagas spears into 1-2" pieces. Lay asparagas pieces on the bottom of pie shell. Pour filling (cheese/egg/carrot mixture) over asparagas in pie shell. Crimp edges on pie shell (if not done previously) and place pie pan on cookie sheet. Bake for 20 minutes. Remove from oven. While quiche is baking slice remaining aspasagas spears into 1-2" slices or leave 5" long for decorative design. Arrange tomato slices and asparagas pieces on top of quiche in a wagon-wheel pattern or other attractive pattern. Bake an additional 20-30 minutes or until quiche is firm to the touch and knife comes out clean. Sprinkle with remaining 1/2 cup shredded cheese and parsley. Bake 10 minutes. Remove from oven. Let cool (5-10 minutes) before slicing. Garnish with parsley sprigs, if desired.
Pre heat oven to 425 degrees. In a medium sized baking dish, combine all ingredients. Bake, stirring ocassionally, about 35 minutes, or until potatoes are tender and golden brown.