HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350 degrees Fahrenheit. Place butter in 13x9x2-inch baking pan. Heat in oven until melted; remove pan from oven. Stir together crumbs, cocoa and sugar; sprinkle evenly over butter. Pour sweetened condensed milk evenly over crumb mixture. Sprinkle with chocolate chips and raisins. Sprinkle nuts on top; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; let stand at room temperature 6 to 8 hours. Cut into bars. About 36 bars. Variation: Golden Bars: Substitute 1 cup Reese's Peanut Butter Chips for chocolate chips. Sprinkle 1 cup golden raisins or chopped dried apricots over chips. Proceed as above. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master compatible format by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.04
Preheat the oven to 300 degrees. Melt butter, add sugars, and blend well by hand (no mixer). Add beaten eggs, stir well. Add flour and stir until all lumps are gone. Add pecans and vanilla. Pour into a greased and floured 9 x 13 baking dish. Bake approximately 40 to 50 minutes being cautious not to over cook. You want them to remain chewy, hence the name! Cut upon cooling.
In a medium saucepan, bring the broth and water to a simmer. In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed. Add the sun-dried tomatoes and about 1/2 cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb the broth before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the liquid, or you may need more broth or some water. Stir in the pepper, pesto, and Parmesan. Serve the risotto with additional Parmesan.
Position an oven rack on the second-lowest level in the oven and place a baking stone, if using one, on the rack. Preheat the oven to 500 degrees F. Brush a 14 inch round deep-dish pizza pan with the olive oil. Starting in the middle and using your fingertips. press the dough evenly to cover the bottom and about 2 inches up the sides of the pan. Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise in the pan for 15-20 minutes. To assemble the pizza, lightly press the dough up the sides of the pan if it has slid back down. Lay half of the mozzarella slices over the pizza dough, overlapping to cover the dough completely. Toss the spinach with the garlic and a few grindings of pepper. Arrange the spinach mixture over the mozzarella. Arrange the rest of the mozzarella over the spinach. Ladle the tomato sauce evenly over the mozzarella. Sprinkle the Parmesan over the top of the sauce. Place the pizza in the oven on the rack or baking stone and reduce the temperature to 450 degrees F. (Work quickly so the oven temperature doesn't drop too much). Bake the pizza until the crust is crisp and a deep golden brown, and the cheese is golden, about 30 minutes. Remove the pizza from the oven and place on a wire rack to cool for 5 to 7 minutes. Use a knife to loosen the crust from the sides of the pan. Cut the pizza into large wedges and then slide a metal spatula until the bottom crust to remove and lift out the wedges. Serve immediately.
To caramelize the onions, heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook over medium-low heat for about 20 minutes, stirring frequently, until the onions are very soft and lightly browned. Add the balsamic vinegar and cook a few more minutes, then remove from heat. Preheat the grill to low-medium heat (or preheat your oven to 400 degrees). Spread the caramelized onions evenly over the pizza crust. Top the onions with the chopped peppers, crumbled goat cheese, shredded provolone, and chicken. Cook for 10-15 minutes, making sure the crust does not burn. Remove from the grill or oven and let set 5 minutes before slicing.
This method works best if started before you go to bed. This way your oatmeal will be finished by morning. In a crock-pot, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours. Stir and remove to serving bowls.
Mix chicken, buttermilik and 3 packets of NOH Chinese Roast Chicken seasoning. Mix well and allow to marinate overnight if possible. When ready to cook, heat oil. Scramble 4 eggs in a bow and add 1/2 cup of milk. Set aside. Sift flour with 4 tablespoons of NOH Chinese roast chicken seasoning. Dredge chicken pieces in flour, then egg, then flour again. Allow dredged pieces to sit for 15 minutes before frying. Fry chicken pieces for about 15-20 or until juices run clear.
In a large mixing bowl, combine the sugar, oil, pumpkin and eggs. Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. In a large mixing bowl, cream shortening, butter and confectioners' sugar. Beat in vanilla if desired. Gradually add the cornstarch mixture, beating until light and fluffy. Using a sharp knife, cut a 1-in. circle 1 inches deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops.
In a blender or using a submersion blender, combine fruit and honey or sugar (as called for, to taste) and milk; puree until smooth. Add yogurt and pulse just until combined. Pour into ice-pop moulds and insert sticks, or pour into 3 oz. paper cups. If using paper cups, freeze until partially firm then insert sticks, straws, or plastic spoons. Freeze until solid, for 2-4 hours, or up to 2 weeks. COOKING TIP: If using paper cups, once the smoothies are frozen solid, transfer to an airtight container to make sure they don't get freezer burn.
Meat: Mix all the ingredients thoroughly, except the oil. Roll the mixture into little "cigars" about 1 inch by 3 inches. Rub lightly with olive oil. Grill or broil until done, turning while grilling. Approximately 3 -5 minutes per batch. Serve with yogurt sauce (recipe follows). Yogurt Sauce for dipping: Mix all the ingredients together and serve with Cevapcici as a dip.
Drain and rinse the escargots. Put escargots, bay leaf and consomme in sauce pan. Simmer for 40 minutes without covering. Drain the escargots. Meanwhile melt butter and add the crushed garlic; set aside. Spoon escargots in garlic butter and let rest 2 hours on counter. Place escargots in each hole of escargot dish. Spoon on garlic butter. Cover with grated cheese. Set under broiler for 5 minutes. Serve with toasts.
Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners. Combine the brownie mix, water, vegetable oil and eggs in a large bowl blending at low speed in your mixer for about 30 seconds. Beat at medium speed for 2 minutes. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup. Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container.
Optional: Saute onion in a small amount of oil. Layer one-half of tomato slices on bottom of an oblong baking dish. Sprinkle with one-half of salt, pepper and seasonings. Layer one-half of stuffing, cheese and onion in that order. Layer remaining tomatoes and seasonings. Top with remaining onion, stuffing and then cheese. Drizzle with melted butter. Bake, uncovered, for 30 minutes in a 350 degree oven. Enjoy!
Preheat oven to 350°F. Place lamb into a roasting pan and rub lamb with parsley and oregano. Add wine, diced tomatoes (and juice), artichoke hearts (and juice), garlic and pepper. Cover and roast, basting occasionally with pan juices, for 70-90 minutes, or until desired doneness is reached. Allow to rest for about 15 minutes before serving.
Heat the oven to 375°F Lightly grease cooking sheet. In a large bowl combine the flour, baking powder, baking soda and salt. In the bowl of an electric mixer, cream the butter and both sugars together. Beat until smooth, about 1 minute. Add the applesauce, egg and vanilla and mix until blended about 2 minutes. Add the flour to the applesauce mixture and mix well. Remove the bowl from the mixer and stir in the oats and raisins. Drop rounded teaspoonfuls onto the prepared baking sheets about two inches apart. Bake until slightly golden, about 10 to 12 minutes. Remove the baking sheets from the oven and cool on wire racks for 5 minutes. Remove the cookies and cool completely.
In small saucepan, beat the eggs thoroughly; add the sugar, flour, salt and mustard. Combine the vinegar and the water and beat into the egg mixture, then add the butter or oil. Cook over low heat, stirring constantly until thick, about 5-8 minutes. The mixture will be very lumpy looking (not to worry) beat it to smoothness. When very thick, remove from heat and beat in cream or milk. Cool. this can be made a day ahead and refrigerated. In a large bowl, combine all of the coleslaw ingredients. Add the cooled dressing and toss lightly to coat with the dressing.
In blender, combine ice cream, brandy, milk, Grand Marnier, if desired, and 1/8 teaspoon nutmeg and blend until mixture is smooth and frothy. Pour into 4 glasses and sprinkle with remaining nutmeg.
Put soups in your crockpot. Add broth or water or a combination of the two, the seasoning packet from the box of rice and all of the carrots. Stir to mix everything up. Add the rice and mix again. Layer chicken on top. (If there are big pieces of fat on the chicken, trim them off.). Cover an cook on LO heat 5-1/2 hours.
Put the milk over low heat, and bring to scald point (150 degrees). Remove from heat. Stir in lemon juice, and the milk will curdle. Let the mixture sit without refrigeration for 2-12 hours. This is the mellowing process, and it seems that the more patient you are, the mellower the cheese. Place 2 thickenesses of cheesecloth in a strainer. Place the strainer over a bowl. Pour the mixture into the strainer, and allow the whey to drain several hours until the curd is dry. Flavor as you choose. Mix with blue cheese, roquefort, peanut butter, honey, nuts, spices or eat plain.
Heat the oil in a medium, preferably non-stick, pan; cook the onion and garlic, stirring until the onion softens; add the chicken and mushrooms; cook, stirring, until the chicken changes colour; add the flour; cook, stirring, for 1 minute; gradually stir in the cream; cook, stirring, until the mixture boils and thickens; stir in the chives and allow the mixture to cool. Pre-heat the oven to 200°C/180°C fan-forced/350°-375°F/4-5 gas mark; grease two 12-hole (2-tablespoons/40ml) deep flat-based patty pans. Cut twenty-four 7cm/23/4" rounds from the shortcrust pastry; press into the pan holes; brush the edges with a little of the egg; spoon the chicken mixture into the pastry cases. Cut 24 6cm/21/2" rounds from the puff pastry; top the pies with the puff pastry lids; press the edges firmly to seal; brush the lids with the remaining egg; sprinkle with sesame seeds; cut a small slit in the top of each pie. Bake for about 20 minutes or until the pastry is lightly browned; leave the pies standing in the pan for 5 minutes before removing them. Serve.
Place tomatoes, cucumber, peppers, onion and parsley in a large bowl. Place oil, vinegar, salt and pepper to taste in a screw-top jar. Cover and shake until well blended. Toss dressing with vegetables, turn into a serving bowl and refrigerate until ready to serve. Top with crumbled cheese.
In a large bowl beat butter and cream cheese on medium speed for about 30 seconds. Add powdered sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Add peel and as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (if needed). Divide the dough into halves. Shapes each half into a roll about 1 1/2 inch in diameter. Place pistachio nuts on a piece of wax or parchement paper. Roll each dough roll in pistachio nuts. Wrap each roll in plastic wrap or wax paper. Chill for about an hour or until dough is firm enough to slice. Heat oven to 375. Cut rolls into about 1/4 inch slices. Place 1 inch apart on an ungreased cookie sheet. Bake for 7 to 9 minutes or until edges are light brown. Transfer to wire racks to cook. Makes about 44 cookies. Uncooked dough can be frozen for up to 2 months. Baked cookies can be stored between layers of waxed paper in an airtight container at room temperature for 2-3 days or frozen for up to 3 months.
In 4-quart Dutch oven, bring water to boiling. Add green beans and return to boiling; reduce heat. Simmer, uncovered, for 7 to 8 minutes or until beans are crisp-tender, adding garlic the last minute of cooking. Drain. Meanwhile, in large bowl, combine basil, mint, sweet pepper, olive oil and salt. Add drained green beans and garlic. Toss gently to combine.
Mix: Milk, pudding mix, and 1/2 tub of whipped cream until thick and creamy. Refrigerate for 1-2 hours. Pour mixture into pie crust. Spread the remainder of whipped cream over the filling. Twist off Oreo tops and top them around the entire pie (a total of about 8 Oreo tops all around; 1 per slice). That's it!
In a food processor, pulse the herb leaves, pistachios, garlic clove, lemon juice, and Parmesan five times or until everything is chopped into small pieces. With the food processor running, slowly pour in the olive oil and process until a thick pesto forms, about 15 seconds. Season with salt and pepper. Serve right away or store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving, as the olive oil may solidify in the refrigerator. Get the book here: https://www.amazon.com/Platters-Boards-Beautiful-Spreads-Occasion/dp/1452164150/.
You need a 10-inch flan or cake pan. Preheat oven to 325°F. Make Caramel Syrup: Put the sugar in a small saucepan and stir in enough water to moisten all the sugar. Heat gently until the sugar is dissolved. Then bring to a rapid boil and cook for several minutes until caramel-colored. Do not stir. (Careful! Cooked sugar is very hot and can burn the skin if it spatters.) Immediately pour the hot caramel syrup into the flan pan and swirl the pan until it coats the bottom and a bit of the sides. The caramel will harden at this point and melt again later as the flan bakes. To make custard: In a heavy medium saucepan, over medium heat, combine the white chocolate with the coconut milk, half and half, cinnamon, liqueur, orange zest and vanilla extract. Cook over medium heat just until mixture is scalding-hot (not boiling) and chocolate has melted, whisking often. Remove from heat; set aside for 20 minutes or until slightly cool. Using a wire whisk, beat eggs and egg yolks, and sugar in a large bowl until blended. Continue whisking the egg mixture as you slowly ladle in the hot chocolate mixture, in a thin stream, until all the hot chocolate mixture has been used up. Pour custard mixture into prepared flan pan and set into a slightly larger baking pan. Pour enough boiling-hot water into the larger baking pan to come halfway up the sides of your flan pan. Bake flan for one hour. Remove, cool and refrigerate. Run the tip of a small, sharp knife around the edge of flan to loosen from pan. Invert onto a serving plate with a lip before serving as the caramel syrup will have melted and created a delicious sauce.
In a food processor, chop the apricots finely. Place in a crock pot with the sugar and water and stir. Cover and cook on HIGH for 2 1/2 hours, stirring twice, if possible. Uncover and cook on high, stirring occasionally, 2 hours more, or until it has thickened Ladle into clean, hot jam jars and seal. Process in a boiling water bath for 10 to 15 minutes. Or keep refrigerated for up to 3 weeks.
Prepare the dry mix by combining the flour, sugar, baking powder and spices in a bowl. Cut in the shortening with a pastry blender or 2 knives until the mixture looks like coarse crumbs. Place the dry mix into a small jar. A single batch yields about 1 1/2 cups of dry mix, so pick an appropriately sized jar. Prepare a tag that lists the following ingredients: 1 jar (1 1/2 cups) gingerbread scone mix, then list the wet mix ingredients as noted in the ingredients section. Include the following instructions on the tag and attach to your gift jar: In a medium bowl, empty the contents jar of gingerbread scone mix. In a separate bowl, combine 2 Tbsp milk, 1 Tbsp molasses and 1 beaten egg. Add the wet mix to the dry mix and stir to combine. Turn dough out onto a lightly floured board and knead until the dough is smooth. Roll the dough into a 6 inch circle and cut it into 4 wedges. Place wedges on an ungreased baking sheet. Brush tops with luke warm water and sprinkle with coarse sugar if desired. Bake for 10-12 minutes in a preheated 400 degree oven until scones are slightly browned on top. Remove from oven and cool on a baking rack. Serve. Notes: Gift jars can be stored for up to 6 weeks at room temp or up to 6 months if frozen.
Break up the bay leaves into pieces and grind them in an electric grinder. Pour them on a sheet of white kitchen paper with the sea salt crystals and mix well. Cut the nutmeg into chips with a sharp knife, mix with the cloves, peppercorns and allspice an grind to the same consistency as the salt and the bay leaves. Now mix in the marjoram and thyme and grind all ingredients together to the consistency of fine sand. Store in dark glass bottles and seal tightly. The salt will keep indefinitely in this way. Use one teaspoon of spiced salt for 1 pound dry ingredients or 1 quart of liquid.
Heat oil over medium-high heat. Add onion, green pepper, carrots, and celery. Saute 2 minutes or until vegetables are crisp tender. Add chicken and cook 6-7 minutes per side or until browned. Add to crockpot. Combine mushroom gravy mix and milk. Stir into chicken mixture in crockpot. Add mushrooms and liquid to crockpot. Set temperature to LOW, cover and cook 6-8 hours. Serve over hot cooked noodles or rice.
Arrange potato wedges in an even layer on a lightly greased broiler pan; coat wedges with vegetable cooking oil spray. Bake at 475 degrees for 20 to 25 minutes or until tender and golden. While potatoes are roasting, cook the bacon. Drain, crumble and set aside. Whisk together lemon juice and next 5 ingredients; whisk in oil in a slow, steady stream. Gently toss potatoes, onion, and 1/2 cup lemon mixture. Wash spinach thoroughly; pat dry with paper towels or spin dry. Arrange spinach evenly on a platter or in 6 individual bowls. Drizzle with remaining lemon juice mixture. Top with potato mixture and sprinkle with the bacon.
Wash and drain wild rice. Place rice, consomme, water and salt in saucepan. Heat to boiling; reduce heat and simmer, covered, until tender, about 45 minutes. In a large frying pan, melt butter and saute onion and garlic until soft. Drain and cut artichokes into quarters. Add to frying pan with cooked rice, parsley and oregano. Stir until heated through.
Preheat oven to 425 degrees F. This recipe will use 6 3x2inch metal pudding molds or a 4x3 inch cake pan. Butter the bread on one side. Cut six slices of bread into disks that will fit the bases of the molds, plus six to fit the top. If using a single cake pan, cut bread to fit. Remove the crusts from the remaining bread and slice each into 1 inch fingers. Place a disk of bread in each mold, with the butter side down. Lay the fingers around the insides of the molds with the butter against the sides. It is okay if they are slightly overlapping. Melt half the butter in a large saucepan and add the rhubarb once it starts to bubble. Stir for one minute before adding 2 ounces of the sugar. Cook rhubarb for a further minute, then strain the rhubarb in a colander. Save the collected juice. Melt the remaining butter and add the apples once bubbling. Cook for 2 minutes hefore adding the remaining sugar. Cook for a further 2 minutes and allow to cool. Mix a quarter of the cooked rhubarb with the collected juices and bring to a simmer. Cook rhubarb until tender, then liquidize to create sauce. Mix fruits together once they have cooled. Taste for sweetness and add more sugar if needed. Divide mixture between the molds then top with the lids. Fold over any excess bread to help secure the lids in place. Bake individual charlottes for 20 minutes or a large charlotte for 40-45 minutes. To serve, turn out of molds and serve with rhubarb sauce.
In the pitcher of a blender add the papaya, almond milk, honey, lemon juice and ice cubes. Blend until smooth. Pour into glasses and serve.
Bring the water and salt to boiling in a 4-quart Dutch oven. Add pasta; boil for 5 minutes. Add green beans. Continue boiling, uncovered, about 5 minutes more or until pasta is tender but still firm. Drain in a colander and set aside. Cook leeks and walnuts in hot olive oil and butter in the same Dutch oven for 3 to 4 minutes or until leeks are tender and walnuts are lightly toasted. Stir in drained pasta mixture and thyme; heat through. Transfer mixture to a serving platter. Sprinkle with cheese and pepper. Serve immediately.
In a 5-quart stove-top pot, bring water to a boil. Add pasta and hold at a boil until tender (usually once water starts to boil turn heat down to medium heat and let cook for ten minutes). Then turn off the heat and drain pasta in the 5-quart pot. Add tuna, peas, and can of soup. Stir gently to not break the pasta. Pour mixture into a 9x12-inch baking dish or an 8x8 baking dish. Distribute cheese evenly over the pasta mix. At this point, you can let it cool and cover it after 20 minutes, refrigerate and prepare for dinner the following evening, or put it directly into a 350°F oven and bake uncovered for 30 minutes. Carefully remove from oven with hot mitts and serve. Can be served alone or with hot bread and a green salad.
Place chicken breast halves between 2 sheets of saran wrap/plastic wrap; pound each breast half to 1/2-inch thickness using a mallet or rolling pin. Sprinkle chicken with salt and pepper. Heat oil and butter in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan and keep warm. Add shallots to skillet; stir/saute 1 minute. Add in bourbon; bring to a boil, scraping pan to loosen browned bits. Cook until bourbon mixture is reduced to 2 tablespoons (approximately 5 minutes). Add broth and barbecue sauce; cook until mixture is reduced to 1/2 cup (approximately 3 minutes). Serve sauce over chicken.