HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium saucepan combine blueberries, sugar, lemon juice, cornstarch,lemon peel, cinnamon and salt. Cook stirring over medium heat for about 5 minutes or until thickened. Pour into an 8-inch baking dish greased or sprayed with Pam; set aside. In a small mixing bowl stir together flour, 3 tablespoons sugar, baking powder, cinnamon and salt. In a separate bowl whip together milk and egg, gradually pour into dry ingredients stirring until just moistened. Spoon over blueberry mixture. Bake at 375°F for about 20 minutes or until golden brown. Best served warm.
Place potato cubes in a pot with water. Bring to a boil and let simmer for 15 minutes or until tender when pierced with a fork. Drain. Return potatoes to the pot and add cream cheese and milk. Mash with a masher until rather creamy. Season with garlic, nutmeg and salt to taste. Now add in HALF of the mozzarella and HALF of the cheddar cheese (meaning 1/4 cup of each). Mash a little more. Add in scallions, mix well. Pour mashed taters into a 9X13 baking dish and sprinkle with remaining cheese. Bake in the preheated oven at 180°C/350°F for 20-25 minutes or until nicely browned on top. If you like the top very brown, you can put the dish on the top rack for the last 5 minutes. Enjoy!
In a large ziploc bag, marinate salmon in teriyaki at least 4 hours, or overnight. Preheat grill on high. Place salmon meat side down on grill for 3 minutes. Rotate 1/4 turn (don't flip), cook 3 minutes. Flip so skin side is now down. Brush with honey. Cook 6 minutes, or until no longer pink.
Using your hands, gently mix the ground meat with the teriyaki and grill seasoning in a medium bowl. Be careful not to overwork the mixture as that can toughen the meat. Divide into four quarter-pound patties. Grill pineapple slices for approximately 1 minute on each side on your grill of choice. Grill burgers until desired doneness. Place a piece of bacon on each and then top with a piece of jack cheese. Top with a grilled pineapple slice and serve on Kaiser rolls spread with Spicy Cilantro Mayo. Spicy Cilantro Mayo: Mix all together in a small bowl and use as condiment on Big Kahuna Burgers.
For a quick way to heat your potato poke a hole in the top and microwave it for about 13-15 minutes until its easy to stick a knife into. While the potato cooks put the butter into a microwave safe dish. Put in the microwave for about 15 seconds until well melted after the potato is done cooking. After butter is melted add vanilla, brown sugar, and cinnamon, stir well. Slice your cooked potato down the center and then across the sides a few more times. Then brush mixture of butter over your potato. Place the sliced marshmallows across the top and broil in either your oven or a toaster oven until marshmallows just start to brown. Enjoy!
Heat the olive oil in a large, heavy-based, non-stick saucepan. Add the onions and cook gently, stirring often, for 10 minutes. Add the chopped green peppers to the onion, mixing well. Cover the pan and cook gently, stirring now and then, for 10 minutes. Add the tomatoes, garlic, bay and thyme. Season with sugar, Cayenne pepper, salt and freshly ground pepper. Cover the pan and cook gently, stirring now and then, for 25 minutes. Mix the beaten egg into the pepper mixture. Cook uncovered for 5 minutes, stirring often. Serve the piperade at once garnished with Bayonne ham.
Combine all ingredients. Cover and chill thoroughly, about 3 hours. Store in an airtight container in refrigerator.
Place meat in crock pot. Mix flour, salt, pepper and pour over meat. Stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low for 10-12 hours or high for 4-6 hours. Stir stew thoroughly before serving.
Using a food processor, chop all vegetables into small pieces. Melt butter in a large stockpot. Add curry powder, stir to combine. Add chopped veggies to stock pot, stirring to coat. Cook for 30 min, stirring often to prevent burning or sticking. Add chicken stock and wine, bring to a boil, then simmer, uncovered for 45 minute. Strain the broth through a sieve set over a large heatproof bowl. Squeeze the veggies (Carefully! Do not get burned!) to get all of the yummy juices. Discard the veggies. The broth may be refrigerated for up to a week, or frozen for up to a month.
Mix beef and 2-3 T grilling sauce in a medium bowl; reserve remaining grilling sauce. Form meat mixture into 4 patties. Grill patties over direct medium heat 4-6 minutes per side or until desired doneness, brushing with reserved grilling sauce. Grill buns, open side down, until lightly toasted. Serve burgers on buns with desired condiments.
Clip stem ends off green beans. Cut in half and rinse in cold water. Brown lamb cubes and onions in butter, or a little water. Add green beans and saute for 10 minutes. Add salt, spices, chopped tomatoes and water. Cover and simmer on low heat for 55 minutes, or until done. Serve with rice pilaf with sauteed pine nuts.
Combine the spinach and basil in a large salad bowl. Heat the olive oil in a skillet over medium heat. Add the garlic and pine nuts; mix well. Saute until the pine nuts are brown. Add the prosciutto; mix well. Cook just until heated through, stirring constantly. Pour over the spinach mixture, tossing to coat. Season with the salt and pepper; sprinkle with the Parmesan cheese.
Trim the excess fat and sinew from the meat, and cut it into 1 inch cubes/. Place the coriander, cumin, mustard seeds, peppercorns, chilli powder, turmeric, slat, garlic and ginger in a small bowl; stir to combine. Add the vinegar and mix to a smooth paste. Heat the oil in a large pan; add the onion and cook over medium heat until just soft. Add the spice paste and stir for 1 minute. Add the meat and cook, stirring until it is coated with the spice paste. Add the tomato paste and stock. Simmer, covered for 1 hour 30 minutes, or until the meat is tender.
In frying pan, cook bacon to remove the grease, until tender, not crisp. In large roasting pan or crock pot combine beans with their liquid, bacon, and the rest of the ingredients. For roasting pan, bake uncovered in oven at 325 for 60 - 70 minutes. For crockpot, cook on low for 6 to 8 hours.
Poach chicken in chicken broth and seasoning for approximately 20 - 30 minutes or until juices run clear, turning over half way through cooking time in medium size pot, cool and chop into cubes, set aside. Heat oven to 425 degrees. Place 1 crust in ungreased pie pan (I used a deep dish ceramic pie pan). Melt butter over medium low heat in medium size sauce pan, whisk in flour and seasonings cook until creamy and bubbly, slowly whisk in broth and cream and heat until boiling stirring constantly. Boil for a minute or 2. TASTE (this is where you want to adjust seasoning according to your familys taste. Fold in chopped chicken and veggies until fully smothered with the yummy sauce. Pour into pastry lined pan and place second pie crust over filling. Press bottom and top pastries together around edges to seal the crust together so the filling doesn't seep out while baking. Make what ever kind of edges you like. Cut a couple of slits in top of crust to allow steam to escape so the crust will bake on top of filling. Don't forget to do this, you don't want your filling to end up with a space between it and the pie crust. Bake at 425 degrees for 35 - 45 minutes. (Check at 30 minutes to see if you need to put foil over top to reduce excessive browning). Let sit for 15 minutes or so to set the filling.
Place ribs in 3 1/2 to 4 quart slow cooker, in small bowl combine all remaining ingredients, mix well, pour over ribs. Cover, cook on low setting for 7-9 hours. Spoon sauce over ribs.
In a large bowl combine the flour, yeast and salt. Using a wooden spoon, stir to mix well. Add the 3 tbs olive oil. While stirring, add the warm water until all of the flour absorbs and a dough forms. You may need more or less of the water. No biggie. Gather dough into a ball and transfer to a floured work surface. Knead until soft and elastic, not sticky. Probably 10 min or so. Place dough in a lightly oiled and warmed bowl, turning several times to coat it with oil. Cover with plastic wrap and let rise in a warm place till doubles, around 45-75 minutes. Position rack on lower part of oven and preheat to 400 degrees. Brush a 10x15 baking pan with olive oil and set aside. Punch down dough and transfer to foured surface. Knead a few times and let rise for 5 minutes. With palms form into a rectangle about 4x8 inches. Transfer into pan. Stretch and pat the dought to fit pan completely end evenly. Cover with plastic wrap and let rise about 1 inch (30 min or so). Using fingertips, make'dimple' indentations in the dough about 2 inches apart. Brush surface with olive oil and sprinkle with sea salt. Bake til golden brown, about 30-40 minutes. Let cool for a few minutes, cut into squares and serve warm. Before baking, you can also add roasted red peppers. It's absolutely delicious.
Cut the sausage into thin slices. In the slow cooker assemble in this order: 1 can cheddar cheese soup, garlic sausage, perogy, onion, garlic sausage, perogy, onion, 1 can cream of celery soup. Set slow cooker to high for approx 4 - 5 hours. Do not stir but occasionally unstick sausage or perogies from the side. Serve hot, salt and pepper to taste, and enjoy.
Heat the olive oil, 1/4 to 1/3 cup, in a skillet over medium heat. Add the anchovies and stir until they melt away into the oil. Lower the heat, and add the garlic and some black pepper and stir a minute or 2. Add the breadcrumbs and cook until deeply fragrant and well toasted. Remove from the heat. Cool and combine with the parsley and cheese. Store in an airtight container. Serve over soups or casseroles.
Preheat oven to 350 degrees Fahrenheit. Lightly grease a cookie sheet. Mix together flour, powdered sugar, butter, egg, and vanilla. Shape dough in to 1-1/2 inch rounds; place on cookie sheet. Press down the center with your thumb. Fill each hole with jam. Bake 12 minutes or until the bottoms are lightly browned.
Prepare pastry: Cut margarine into flour, sugar, baking powder, salt, lemon peel and mace until mixture resembles fine crumbs. Mix egg and water; stir into flour mixture. Gather pastry into a ball; knead just until smooth, 5 or 6 times. Press evenly on bottom and side of ungreased round layer pan, 9x1 1/2 inches. Place plum halves cut sides down and overlapping slightly in pastry-lined pan. Mix sugar, flour and cinnamon; sprinkle over plums. Sprinkle with almonds. Bake in 375 degree oven until pastry is golden brown and plums are bubbly, 35-40 minutes.
Preheat oven to 350F; lightly grease a 9x5 loaf pan and set aside. In a large bowl, combine all ingredients except for optional barbecue sauce (it really is easiest to use your hands). Pack into prepared loaf pan, and spread barbecue sauce over top (ketchup can be substituted for barbecue sauce, or you can just omit it). Bake until cooked through, at least one hour (I like to do it for 1 hr 15 mins, and it can even go as long as 90 minutes). Drain off fat in pan, let rest for 5 minutes, then cut into slices and serve.
Preheat grill. Make glaze:. In a small bowl, stir together all glaze ingredients. Place chops on grill and spread with half the glaze. Grill about 8 minutes. Turn over and spread with remaining glaze. Grill until cooked through, another 6-8 minutes.
To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes. For the dough, combine the water, honey and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, starter and olives. Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Divide the dough into 2 pieces weighing about 22 ounces each. Set aside any remaining dough and freeze for future use. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400°F. Form the dough into loaves and place them on the counter or in a proofing basket. Cover the loaves with a warm, damp cloth and proof at room temperature for 30 minutes. Score the loaves with a sharp knife, spray with water, and bake for 30 to 40 minutes, until the crusts are a deep golden brown and the middle of the loaves is 190-200 degrees. Remove the bread from the oven and place it on the cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling.
In food processor, chop orange coarsly. Add raisins and dates and process until finely chopped. Transfer to medium size saucepan and stir in preserves, wine, ginger and cayenne. Bring to a simmer. Cover and cook over lowest heat for 8 to 10 minutes until thick, stirring often to prevent any sticking. Stir in pine nuts. Makes 1 1/4 cups.
Prepare fruit and arrange on a large platter, leaving the center open for the YOGURT SAUCE BOWL. Garnish with fresh mint leaves. YOGURT SAUCE. In a mixing bowl, combine orange juice, yogurt and orange-flower water; whisk well until smooth. Place in a small bowl and sprinkle with chopped pistachio nuts. PLACE YOGURT SAUCE BOWL IN THE CENTER of fruit platter to be used for dipping. NOTE: Orange-flower water is the essence of the orange tree blossom. It can be purchased in most Middle Eastern grocery stores.
Sift together flour, baking powder and cocoa. Cream butter and sugar until light and fluffy and beat in syrup. Stir in half of the flour mixture. Turn dough on to working surface and knead in remaining flour mixture. Roll out to 1/4 inch thickness. Sprinkle top with granulated sugar and press in with rolling pin. Cut dough into neat fingers (approx. 1 x 2 1/2 inches). Lift on to greased baking sheet. Prick each biscuit 2 or 3 times with a fork. Bake at 325oF/160oC/gas mark 3 for 15-20 minutes. Cool. Beat all remaining ingredients for filling together. Sandwich biscuits together in pairs.
Drain pineapple. In a large bowl, cream together the sugar and cream cheese. Add the strawberries and pineapple. fold in the cool whip. Freeze in a 9 x 13 pan or in cupcake liners. To serve: Thaw the 9 x 13 pan for about 20 minutes. Cut into squares and serve. My kids eat the cupcake size ones still frozen- they are like a popsicle. Enjoy!
Bring the water to a boil in a saucepan. Rinse the quinoa and add to the water, cover the pan, reduce heat to medium low and cook at a simmer until the water is absorbed, approximately 15 minutes. Preheat the oven to 350&deg;F Lightly grease 3 baking sheets and set aside. In a large bowl, combine everything except for the chocolate chips, and mix until well blended. Fold the chocolate chips into the quinoa mixture. Using a small ice cream scoop, drop the cookie dough onto the prepared cookie sheets. Bake until browned around the edges, 15 to 20 minutes. Allow cookies to set up a few minutes before transferring to a cooling rack.
I bring this to a simmer over medium heat until all sugars are melted and combined with the salt and water. Cool and pour over salmon pieces. ( I do not use all the brine and will have to tweak further ). Place in the fridge for at least 24 hours. Drain fish and pat dry. Place on racks for about 1 hour, blotting with paper towel occasionally. Place in smoker for 5 hours, checking and adding smoking chips.
Preheat grill to high; lightly oil grates. Insert two 8-inch-long metal or presoaked wooden skewers through onion slices horizontally. Place prepared skewers and remaining vegetables on one or two rimmed baking sheets. Drizzle with oil; season with salt and pepper. Working in batches if necessary, remove from baking sheets; arrange on grill. Cook, turning occasionally, until lightly browned and tender, 4 to 8 minutes for squash and 8 to 12 minutes for onions and peppers. Remove skewers, and serve.
Scoop 1/4 cup ice cream into 6 waffle bowls; set in freezer. Combine rum and sugar in large skillet. Cook on MEDIUM-HIGH, stirring, 30 seconds-1 minute until sugar dissolves. Add berries; heat gently 1-2 minutes to warm through. Serve: Spoon berry sauce over ice cream in bowls. *****Note******. Use caution as Rum may flare.
Preheat oven to 350 degrees. In a large bowl, cream butter with brown sugar and spices. Beat in egg, applesauce and vanilla extract. Mix flour, oats and remaining dry ingredients including cranberries, in a separate bowl. Add dry ingredients to butter mixture. Stir until well blended. Scoop 2 tablespoons of batter and drop onto a cookie sheet lined with parchment paper. Flatten each cookie with the back of the tablespoon. Repeat until sheet is full, being careful not to crowd. Bake for about 10 minutes, or until lightly golden. Cool on a wire rack for at least 5 minutes. Store in an airtight container.
Prepare Berry Honey Dressing. Cover and refrigerate while preparing the salad. Peel the cantaloupe and honeydew melon; cut into thin wedges. To serve, arrange cantaloupe, honeydew and strawberries on salad plate. Drizzle the dressing over fruit.
In a large bowl, mix cheeses together. Put 1/2 the cheese mixture in a greased 9X9" pan. In a different bowl, mix the eggs and salsa together. Pour this mixture on top of the cheese in the pan. Sprinkle the remaining cheese on top and bake at 350F for 30 minutes. Cool and cut into squares to serve. Tastes great cold.
Peel and devein shrimp, set aside. Cook noodles in boiling water 3 to 4 minutes; drain. Saute minced garlic cloves in hot vegetable oil in large nonstick skillet over medium heat for about 2 inutes. Add shrimp and cook for another 2 minutes or just until shrimp turns pink. Add beaten egg to shrimp mixture in skillet. Cook shrimp mixture over medium heat, without stirring, until egg begins to set. Stir until cooked, breaking up egg. Add sugar, fish sauce, and garlic-chili sauce, stirring until blended. Add noodles and cook 1 minute or until thoroughy heated. Sprinkle with the onions, peanuts and cilantro. Serve with lime wedges for each diner to squeeze lime juice over top.
Preheat oven to 400 degrees. Cook noodles according to package directions, omitting salt. Drain well and separate noodles carefully. Pat noodles with towels to absorb excess moisture. Combine oil and 1/4 cup of water in small bowl; stir well and brush both sides of noodles with oil mixture. Cut each noodle crosswise into 2-inch pieces and arrange in single layer on baking sheets coated with canola spray. Combine bread crumbs, parmesan cheese, herbs, garlic powder, paprika, and salt(if desired) in a bowl. Using 1/8 tsp, sprinkle mixture over each chip. Bake for 16 minutes or until crisp and lightly golden. Watch closely so you do not burn them. Cool and store in air-tight container.
Mix pepper, hot paprika, sweet paprika, cayenne, garlic powder, onion powder, ground thyme, file powder, and mustard powder together in a small bowl to create the Cajun Blackening Mix. Pour the Cajun spice mix on a tray. Press the fish into the Cajun spice mix on both sides. Fry in a hot cast iron pan coated with oil and sear until fish is cooked and spices are blackened. Serve with your favorite cajun side dishes.
Combine the chili, corn, canned soups, tomatoes with chilies and stewed tomatoes in a saucepan and mix well. Cook until heated through, stirring constantly. Place the corn chips in each serving bowl. Ladle the hot soup over the chips. Note: You may add one 4 ounce can green chilies if you want to really spice it up!
Preheat oven to 450°F and oil a shallow baking pan(s). Toss the squash with the oil until it is coated well and spread in one layer in pan(s). Roast the squash in the oven for about 10 minutes and season with sea salt. Stir squash and roast 10 minutes more, or until tender and beginning to turn golden. While the squash is roasting, in a saucepan bring 2% milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour into a bowl to set aside. In a large heavy saucepan cook the garlic in butter over moderately low heat, stirring, until softened. Stir in whole wheat flour and cook the roux, stirring, for a few minutes. Remove the pan from the heat and whisk in milk mixture until smooth. Return the pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Reduce oven temperature to 375°F and spray a baking dish, (13x9x2). Pour 1 cup sauce into baking dish and cover with 3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta. Beat the cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes.
Heat oven to 350°F. Grease and flour two 9 inch round baking pans or one 13x9 inch pan. In large mixer bowl, stir together dry ingredients. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone. Pour into prepared pan. Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.). Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes. Cool 10 minutes; remove from pan to wire racks. Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.
Melt butter in 9x13 baking dish or pan. Add as follows - DO NOT STIR:. Graham cracker crumbs, spread evenly over butter. Chocolate chips and butterscotch chips, spread evenly over crumbs. Coconut, spread evenly over chips. Nuts, spread evenly over coconut. Pour milk evenly over coconut. Bake for 25 minutes at 325 degrees in a glass pan or 350 degrees if using a metal pan.
Preheat oven to 375°F. Combine flour, baking powder, baking soda, cinnamon and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture and milk. Stir in morsels, oats and raisins. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 10-14 minutes or until edges are crisp but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
To make the feathers: Take raisins or Fruit Loops and slide onto toothpicks about 3/4 the way down. Place a mini-marshmallow on the end. You will need 6 or 7 "feathers" depending on the size of your apple. Stick the "feathers" into the back of the apple. To make the head: Slide raisins down toothpick and top with a green olive (head). Use cloves for eyes. If your olive has a pimiento you can pull it out the back of the olive and let it hang so that it looks like a turkey wattle. Insert three toothpicks under the turkey so it can stand freely.