HumbleIntelligence/food-ner-1-Million huggingface dataset:
preheat oven to365. Beat eggs. S-L-O-W-L-Y add sugar and oil, combining each time. In a separate bowl, combine flour, salt, soda, and cinnamon. Add to egg mixture, mixing well by hand. Add the rest of the ingredients and blend very well. Bake in an ungreased pan for 1 1/4 hours.
Heat oven to 350 degrees. Stir in water, 1/4 cup of the salsa, margarine and vegetable/seasoning packet in 2-quart baking pan. Stir in stuffing crumbs to moisten. Arrange chicken over stuffing. Pour remaining salsa over chicken. Loosely cover pan with foil; bake 35 minute Sprinkle with cheese and melt. Serve.
In a large mixing bowl, combine all ingredients. Store the mix in an airtight container. Attach this to the Jar: Molasses Cookies. Makes 4 dozen cookies: 3/4 cup butter or margarine, softened, 1 egg, 1/4 cup sulfured molasses and 1 package Molasses Cookie Mix. Preheat oven to 375 degrees F. In large bowl, cream together the butter, egg, and molasses. Add the Molasses Cookie Mix and beat until smooth. Shape the dough into 1-inch balls; roll in granulated sugar & place 2 inches apart on ungreased cookie sheets. Bake for 9 to 11 minutes. Cool on wire racks.
Chop onion and pepper. Mince parsley. Combine onion, pepper, parsley, oil, vinegar, sugar, ketchup, salt, mustard, and paprika well to make dressing. Place one cup of spinach on each of 4 plates. Slice eggs and use to top salads (if adding bacon, do so now). Drizzle with dressing.
Preheat oven to 350. Line a baking sheet with parchment paper. On clean flat surface, unroll pizza dough; cut dough in half horizontally. Spread prepared pesto evenly over half of each dough piece, leaving a 1 inch border around sides of dough. Place on prepared baking sheet. Place 3 slices of mozzarella over pesto in each dough piece; set aside. In a large skillet, heat butter and olive oil over medium heat. Add onion and garlic and cook for 2 minutes. Add chicken, salt and pepper and cook, stirring frequently for 4 minutes. Add mushrooms and cook, stirring frequently, for 4 minutes. Add spinach and cook, stirring frequently, for 2 minutes. Remove from heat; stir in ricotta and Parmesan. Spoon chicken mixture evenly over mozzarella. Place remaining mozzarella over chicken mixture. Fold dough over filling, crimping edges to seal. Bake for 20 to 25 minutes, or until lightly browned. Cool for 5 minutes before serving. Serve with marinara sauce if desired.
In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Make sure these are fully incorporated and set aside. In the bowl of a stand mixer with the paddle attachment or a hand held mixer, mash bananas. Add white and brown sugar and mix. Add eggs and mix. Then add the melted butter and vanilla extract and mix well. I ALWAYS use real butter so I would not recommend using margarine as this will change the taste and texture and overall quality of the muffins. Slowly add the dry ingredients into the wet ingredients using a scoop or cup mixing between each addition. Mix on low until fully incorporated, scraping down the sides if needed. Do not overmix as this will result in tough muffins. Mix just until all the flour mixture is incorporated with the wet ingredients. Preheat oven to 350 degrees. Line a muffin pan with papers and spray each paper with a little cooking spray. Fill each paper about 2/3 full. Sprinkle each muffin with colored or white sugar (optional) and bake for 20 to 25 minutes or until a tooth pick comes out almost clean when inserted. Let cool on cooling rack and store covered.
Dipping sauce: combine vinegar, lime juice, peanuts, sugar and salt in small bowl. Set aside. Combine noodles with boiling water in medium bowl. Soak noodles for 12 minute Drain and pat dry with paper towels. Half-fill large skillet with warm water. Soak 1 rice paper round in water 30-45 seconds. Pat with paper towel to remove water. Place 1/4 noodles on bottom third of rice paper. Top with 1/4 each of cucumber, carrot, scallions, and cilantro. Tightly roll rice paper around filling, but just enough to cover it. Place 1/4 parsley leaves in single row along the roll, then continue rolling up to form neat cylinder. Place roll seam side down on plate and cover with damp paper towel. Complete filling 4 rolls. Slice each rolls on diagonal into 4 pieces. Serve with sauce. 2 points plus yeilds 1 roll and 1/2 tbsp sauce.
preheat oven to 325*.grease a 13x9" pan -- beat butter and brown sugar in a medium bowl.till light and fluffy -- add 1 egg, beat till blended. stir in flour until well combined. pat dough evnly in pan.and bake for 20 minutes. remove from oven and spread solo almond filling over crust. to prepare meringue topping:. beat egg whites in medium bowl at high speed till stiff and glossy -- add sugar gradually and beat.fold in coconut and almonds. spread over filling.return to oven and bake 20 minutes or meringue topping is lightly browned. cool completely in pan on wire rack.
Mix meats, onion, garlic, salt, pepper, oregano and mint. Remove crusts from bread slices, process into crumbs (I use my mini food processor) and moisten in milk. Add bread and egg to meat (you can add a shot glass full of ouzo for flavouring at this point, if you like). Knead mixture so that everything is incorporated evenly. This probably means more handling of the meat than you're usually used to, but it's ok in this particular recipe. The milk does not need to be squeezed out of the bread. It will all come together after kneading into a kind of meat paste. Refrigerate for at least 1 hour before using (I often make this an evening earlier to use the next day). Shape into walnut-sized balls, dredge in flour, and saute in hot oil until meatballs are cooked and browned on all sides. (I use olive oil because I have an endless source, but a good vegetable oil, or a combination of vegetable and olive oil would be fine). Good hot or at room temperature. Note: To freeze (after cooking) Flash freeze separately. When frozen you can pop them into freezer bag. Note2: You can also bake these in the oven (you do not need to dredge in flour if you do). They are very good this way, too. Obviously, frying provides a lot of flavour, but sometimes, cutting some calories is also a good thing. ;-). To heat: Thaw and use as per directions above.
cook the pasta as per packet directions. fry the bacon and add the diced onion towards the end. make the sauce by combining the oil, vinegar, sugar, tomato sauce and curry powder. combine the peas, carrots, onion and bacon with the sauce. refrigerate for at least 2hours.
Stir all ingredients together and serve. You could add a few fresh ingredients such as garlic and fresh chilli but that may pay to heat on the stove to cook through. Fresh corriander could be nice too.
Preheat oven 375. Cook shells until al dente, rinse and set aside. Mix cheeses, salt, garlic powder, oregano and pepper. Spread a few spoonfuls of tomato sauce on bottom of 9x13 dish. When shells are cool enough to handle, fill each shell with cheese mixture and place in baking dish. When all shells are in dish, spoon remaining tomato sauce over shells. Cover pan and bake for 20 minutes. Yields about 4 shells per serving. Servings 6.
Put beef brisket in crock pot. Top with your favorite BBQ sauce. Just enough to cover the meat. Place onion slices and diced garlic on top of meat. Cook on low for 8 hours. When done, use a fork to shred the meat. (Poke the meat and then pull down with the fork) Once shaved it will mix with the BBQ sauce nicely. Serve on a fresh bun of choice and top with either a thick Cheddar or American cheese slice. Another alternative could be melted Velveeta. Make sure each sandwich has a little bit of the onion slices in there, it really adds to the flavor and texture. I usually serve this with a little side salad for a quick dinner.
Pour milk into blender and add all remaining ingredients. Blend on high until all ice chunks are gone. Pour into glasses and enjoy! *Can also use heavy cream, evaporated milk, or half & half for creamier taste (but higher fat content).
Combine potatoes, celery, carrots, onion, ham, and water/broth in stockpot and bring to boil. Then cook over medium heat until potatoes are tender. Stir in the chicken bouillon, salt (if using), and pepper. In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick. Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes). Add in cheese and stir until melted. Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).
In a food processor, combine the mozzarella, olive oil and pesto and process to a coarse paste. Scrape into a bowl. Stir in the parsley and season with salt and pepper. Serve with flatbread crackers.
Peel raw potatoes and grate finely. Put potatoes in a bowl and press down on them while tipping bowl to pour off as much liquid as possible. Stir in salt. Add as much flour as needed to make a firm dough. Have a pot of boiling water ready and drop in portions of dough with a tablespoon. Boil gently, uncovered, until dumplings float. Serve with onions which have been sauteed in butter until they are caramelized, poured over top of dumplings; or also good with sauerkraut. You can also add some grated onion to the dumpling dough if you like (about a tablespoon). Leftovers are good sliced and fried in butter.
Mix together salt, pepper, paprika and garlic and rub into roast. Cover and chill to marinate (overnight, if possible). Brown well on both sides in oil, then place in crock pot and add beef broth and onions. Cook 6 to 8 hours on low or until tender. Add chili sauce the last hour of cooking.
Mix yeast, sugar and warm water together and let stand 3 minutes. Mix 2 cups of flour with the salt in a large bowl and add the yeast mixture. Stir until combined and slowly mix in the rest of the flour and 1 tablespoon of cinnamon. Knead on a floured surface for 5 minutes, adding additional flour if needed, dough should be firm. Place dough in a greased bowl, cover and let rise until double. After rising punch down and divide dough into 12 balls. Allow to rest for 4 minutes. Bring 2 quarts of water to boil. With your thumb, make a hole in each ball of dough and pull open about 2 inches, making a bagel shape. Preheat oven to 350 degrees. Place the shaped dough onto a cookie sheet and cover for 10 minutes. Lower heat under water for it to be simmering. Drop 2 or 3 bagels at a time into the water for about 45 seconds, turning each once. Drain and place on greased baking sheets. Brush tops with beaten egg white and top with brown sugar and 1 teaspoon cinnamon mixed together. Bake for 35 minutes, turning once for even browning. Bagels are done when they are golden brown and shiny.
Pre-heat oven to 325 degrees. Combine sugar and water in a high sided sauce pot. Bring to boil and simmer until the sugar turns a dark caramel color, but not burnt. Do not stir the sugar while cooking or it may crystallize. Add the chicken broth (the broth will boil quickly and spatter because of the hot sugar so be careful. This is the reason for the high sided pan). Stir in the broth and continue stirring over low heat until the sugar dissolves, then add the fish sauce and soy sauce. Set aside. Season the chicken pieces with the salt. Heat the vegetable oil in a large skillet and brown the chicken pieces on all sides. In the same pan, (using the extra vegetable oil if needed) saute the ginger, garlic, onion and jalapeno over medium heat for a couple minutes until soft and fragrant. Add the browned chicken pieces and the caramel sauce, turning the chicken in the caramel broth to coat all sides. Arrange the chicken in the pan so it is all submerged in the sauce as much as possible and bring the pot to a boil. Cover the pot, put in the oven and braise until done, about 35-45 minutes. While chicken is cooking, combine the green onion and the other herbs and set aside. Serve the chicken over your favorite rice, with the herbs sprinkled on top. I like jasmine rice.
Place roast, fat side up, in foil lined roasting pan. Mix remaining ingredients and brush on all sides of roast. Cover with foil and bake at 325°F for 2 1/2 hours basting frequently. Uncover the last 45 minutes to brown roast.
I like this cake best baked in a 9-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9 by 13-inch sheetpan, or three 8 by 4 1/2-inch loaf pans. Preheat the oven to 350 degrees F (180 C). Lightly grease the pan (s). For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whiskey. Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl. Spoon the batter into the prepared pan (s) and sprinkle the top of the cake (s) evenly with the almonds. Place the cake pan (s) on 2 baking sheets stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top), and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed. Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely. Note: If you prefer to not use the whiskey, replace it with orange juice or coffee.
Preheat oven to 350°F Coat a 9-inch pie pan with cooking spray. To prepare crust: Process 32 wafers, confectioners' sugar, oil, milk and butter in a food processor until finely ground. Press the mixture into the bottom and up the sides of the prepared pan, creating an even, dense crust. Bake for 12 minutes. Cool on a wire rack to room temperature, about 1 hour, pressing any puffed parts of the crust back into the pan. To prepare filling: Meanwhile, puree raspberries, lemon juice and salt in a blender or food processor until smooth. Strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula to extract the juice; discard seeds. Bring 1 inch of water to a slow simmer in a large saucepan. Combine egg whites, granulated sugar and cream of tartar in a 3-quart stainless-steel bowl. Beat with an electric mixer on medium speed until foamy. Set the bowl over the simmering water and continue to beat on medium speed, moving the mixer around, until the mixture is glossy and thick, about 3 1/2 minutes. Increase the speed to high, and continue beating over the simmering water until very stiff and glossy, about 3 1/2 minutes more (the eggs will be at a safe temperature, 160°F, at this point). Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 3 to 5 minutes. Fold the raspberry puree into the meringue until combined. Pour the raspberry filling into the pie crust; crumble the remaining chocolate wafer over the top. Place the pie on a level surface in your freezer and freeze until solid, at least 6 hours. To serve, let the pie stand at room temperature until softened slightly, about 10 minutes, before slicing.
Preheat oven to 350°F Toss cubed squash in 2 tablespoons of oil, cumin and chili powder. Bake until tender, about 30 minutes. After squash has cooled a bit, squish it with a potato masher. Heat oil in heavy large skillet over medium heat. Add onion and garlic; saute 3 minutes. Mix in squash mixture and corn. Season with salt and pepper. Heat 1 tortilla at a time on a non-stick skillet about 10 seconds aside, then place 1 heaping tablespoon squash mixture down center of each tortilla. Top with about 2 teaspoons of cheese. Roll up tortillas. Arrange seam side down in a glass baking dish. (Can be prepared 6 hours ahead; covered and chilled.) Pour enchilada sauce over enchiladas and bake at 350°F for about 20 minutes or until the enchiladas are heated through and bubbly. While they bake, prepare the Black Bean Sauce. Black Bean Sauce. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and saute for 3 to 4 minutes, or until fragrant. Add the cumin, paprika, and chili powder and saute for 1 minute. Add the beans and sour cream and bring to a boil. Reduce the heat to low and simmer for 3 minutes. Transfer 1 cup of the bean mixture to a blender and puree until smooth. Return the pureed beans back into the skillet, then simmer for 2 minutes until heated through. If the sauce becomes too thick, thin with water. Make a tropical salsa to go with it.
Mix ingredients together. Serve with crackers or raw veggies. Number of servings really depend on what else you're serving :).
Stir together first 5 ingredients in a large bowl; stir in cheese. Store in refrigerator up to 1 week. Use on sandwiches, grilled cheese, crackers, etc.
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil. Lay the prosciutto slices side by side on a work surface. Place a pear wedge near the end of each one and roll up. Transfer the wrapped pear wedges to the baking sheet. At this point you can lightly sprinkle over with freshed ground black pepper, if desired. Roast about 6 minutes, until the prosciutto is lightly browned and the pear has softened. Meanwhile, combine the blue cheese, cream and thyme in a small saucepan over medium heat. Cook about 3 minutes, stirring constantly, until the cheese melts. Season with pepper to taste. Arrange the roasted wrapped pears on a plate around a small bowl containing the blue cheese cream. Serve immediately.
Remove the ends of 2 of the zucchini, cut in half lengthwise; use a melon baller to scoop out the flesh, leaving a 1/4" thick shell; set the flesh aside. Place the shells in a steamer, cut sides up, and steam until just tender, 3-5 minutes; invert on paper towels and drain. Cut the remaining 2 squash into 1/4" slices; heat oil in a non-stick skillet; saute the onions over medium heat, until softened; add the reserved flesh, chopped,and the zucchini slices; continue to cook over medium-high heat, until golden. Process the cooked mixture and the feta in a food processor until the zucchini is roughly chopped; stuff the shells with this filling and place them in an oiled baking dish. Broil 4" from the heat source until filling is bubbly and deep golden in color, about 3 minutes.
Mix together salsa ingredients and chill. Season swordfish steaks with salt and pepper. Coat grill rack with cooking oil spray before heating; prepare grill. Make basting mixture of equal parts olive oil and freshly squeezed lime juice. Grill swordfish over medium-hot coals (350-400 degrees) for approximately 6-8 minutes per side, according to the thickness of the fish, or until fish flakes easily. Baste frequently with oil/lime mixture. Serve swordfish topped with mango salsa, or as a condiment.
Heat butter and oil in large skillet over med heat. Cook onion for 4 min, stirring. Meanwhile, sprinkle steak with salt and pepper. Turn the heat to high, move onion to the edge of the skillet, and place steak in the middle. Cook steak for 8 min or to your preferred doneness, turning once. Top each steak with onions.
Heat ingredients on medium-high heat, stirirng occasionally, until the liquid reduces to a syrupy consistency, about 1 hour. Store leftover sauce in an airtight container for up to 2 weeks in the refrigerator.
In a glass bowl, mix the soy sauce, olive oil, orange juice, garlic, ginger and black pepper. Pour into a gallon-size plastic zip-lock bag. Place the tenderloins in the bag, push out any air before sealing, mush around until meat is well-coated in marinade, and allow to marinate in the fridge for 2-8 hours. Preheat the broiler on high, place the pork in a broiler pan and broil 2-4 inches away from the heat source for 15 minutes, turning once halfway through cooking. Remove from oven and tent with foil, allowing to rest for 5 minutes for juices to redistribute.
Drain berries,reserve 1 c syrup for sauce. Combine cake mix,yogurt,and eggs. Blend for 1 minute at low. Then 2 minutes on medium,scraping the bowl occasionally.Carefully fold in well drained berries. Pour batter into greased and floured bundt pan. Bake 350 degrees for 35-45 minutes. Cool on rack 15 minutes,before removing from pan. Cool completely.Sprinkle with powder sugar. Serve with sauce and whipped cream if desired. Sauce-In small saucepan combine 1/4c sugar,with 1 TBLS cornstarch. Gradually stir in 1 cup reserved syrup from berries.Add water if needed to make 1 cup. Bring to a boil over medium heat.Stir until thickened and clear -- .
Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large (5- to 8-quart) Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes. Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.
Preheat oven to 350°. Set aside the cinnamon-sugar mixture in a bowl. In a mixing bowl, stir in first 6 ingredients. Stir until all dry ingredients are well moistened. Add chips and stir until evenly distributed throughout the batter. Use a table spoon to scoop ping pong-size balls and dip each ball in the cinnamon & sugar mixture. Drop onto greased cookie sheet, dusted side up. Bake for 12 minutes for chewy cookies and 14 for crisp. Store in airtight container.
Rinse chicken, if needed. Pat dry. Mix together flour, salt, pepper and paprika. Dredge chicken breasts in this mixture. Melt 2 tablespoons butter in a large frying pan until bubbly. Brown chicken breasts on both sides in pan. Set aside. Melt remaining butter in pan. Stir in remaining flour mixture until smooth. Add wine or water. Stir until smooth. Stir in chicken bouillon, poultry seasoning, bay leaf, mushrooms, onions, carrots and celery. Add chicken breasts. Cover and simmer for 20 to 25 minutes or until chicken is cooked to your liking. Remove chicken to plate. Stir sour cream into pan. Cook just until heated through. Pour sauce over chicken and serve. Sprinkle with parsley and/or green pepper.
Use a fork and poke holes in the squash, Microwave for 10-12 minute. Chop the banana peppers up into small pieces. Mix the banana peppers and all other ingredients (except panko) together. Once the squash is done and cooled, cut in half and scrape out the insides. Place in colander and pat with paper towel to remove excess liquid. Mix the squash with the cheese mixture and place in a baking dish. Top with bread crumbs. Bake at 375 until golden brown and bubbly and enjoy!