HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium bowl, stir together cream cheese, confectioners' sugar, 1/2 t cinnamon and the ginger until combined well; set aside. In large bowl, toss together apples, granulated sugar and 1 t cinnamon. In a large nonstick skillet, melt 4 T butter over high heat. Add apple mixture and cook, stirring occasionally, until just softened, about 8 minutes. Remove from heat. In a 13-by-9-inch shallow dish, whisk together milk, eggs, and remaining 1/2 t cinnamon; set aside. Spread a heaping 1/4 cup cream-cheese mixture onto each of 4 bread slices. Top each with 2 T nuts and 6-8 apple slices. Cover with remaining 4 bread slices to make sandwiches. Soak 2 sandwiches at a time in milk-egg mixture 5 minutes per side. Add maple syrup to remaining apples in skillet and stir to combine. Heat a griddle or large nonstick skillet over medium-high heat. Add 1 T oil and 1 T butter to pan. Add 2 sandwiches and cook, turning once, until golden brown, 6-8 minutes. Repeat with remaining 1 T oil, 1 T butter and the sandwiches. Cut sandwiches in half and serve immediately topped with apples in syrup. Garnish with toasted nuts, if desired.
Preheat oven to 375 degrees. Lightly grease a 9-inch square baking pan. Layer apples and cranberries in pan, sprinkling with sugar as you layer. For the topping, mix flour, brown sugar, and cinnamon. Work in butter with a fork until light and crumbly. Sprinkle topping evenly over apples and cranberries. Bake 45 minutes or until apples are tender.
CAKE: Set oven at 350°F. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating until blended after each addition. Add vanilla, beat until blended. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut. Beat egg whites until stiff peaks form, fold into batter. Pour batter into three greased and floured 9-inch round cake pans. Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool on wire racks. FROSTING: Place pecans in a shallow pan; bake at 350 degrees for 5-10 minutes or until roasted, stirring occasionally. Cool. Beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy. Add sugar, beating at low speed until blended. Beat at high speed until smooth; stir in pecans. Yield: about 4 cups. ASSMBLE: Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish with pecans if desired. Yield: one (3-layer) cake.
Mix ingredients and pour in 2 - 9 " graham cracker pie shells. Serve chilled.
In a large bowl combine the dry ingresients. In another bowl beat the eggs,milk and butter, stir into the dry ingredients,just until moist. fold in berries. Fill greased or paper lined muffin pans 3/4 full. Bake at 375 for 20 minutes or until toothpick comes out clean. Cool for 5 minutes. Remove from Pan to a wire rack.
Heat the oil in a pan and fry the onion on a gentle heat until soft but not browned. Add the thyme, garlic (if using) and spinach. Continue to cook on low heat until the spinach leaves have wilted, approximately 2-3 minutes. If you're spinach was very wet and there is a lot of water in the pan, drain some off otherwise the sauce will be very runny. If you're not sure drain it into a separate bowl you can always add some later if you feel it's too thick. Add the ricotta cheese and mix, using a wooden spoon, until it forms a smooth sauce. Season, using nutmeg (I use more than stated above, but then I really like nutmeg), salt, freshly ground pepper and powdered vegetable stock to taste. Sprinkle with toasted pine nuts and serve straight away on your favourite pasta.
Lightly butter a baking dish, set aside. Melt 2 tbls. butter with oil in a 12" heavy skillet. Add the chicken; cook until the juices run clear when pricked with a fork, about 3-5 minutes on each side(don't overcook!). Remove chicken, set aside. Melt 2 tbls. butter in the same skillet. Add mushrooms and cook over medium high heat until tender, about 5-8 minutes. Set asie. Arrange the cooked broccoli in a single layer in the bottom of the buttered baking dish. Season the chicken with some lemon pepper seasoning(to taste), and arrange in single layer over broccoli. Preheat broiler. Melt remaining 2 tbls. butter in a 1 quart saucepan. Whisk in flour; cook over low heat, stirring constantly, about 3 minutes. Pour in chicken stock and wine, whisking until completely blended. Continue cooking and stirring until the sauce thickens enough to coat a spoon. Add 1 1/2 cups Swiss cheese, stirring until melted. Taste and season with salt and pepper. Pour sauce over chicken; arrange mushrooms on top. Sprinkle additional cheese over dish to garnish. Broil about 6" from heat source until the top is bubbly and golden. Serve immediately. Enjoy!
In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add bell pepper, jalapeno, onions and garlic. Cook until they begin to soften then add rice and cook until all the grains of the rice are coated with oil and the rice begins to take on a little color. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Preheat oven to 400 degrees F. Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds. Do not remove skin as it will help to hold the pepper together. When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese. Serve.
.Preheat oven according to directions on pie crust box. Spray a large cookie sheet with non-stick cooking spray. Tear pie crusts into small pieces arranged on cookie sheet (or cut neatly if you must) and bake until golden. Allow to cool then seal in an air-tight bowl. Fill a large pot with water and frozen chicken tenders. Boil until done. Drain, allow to cool, and cube. While preparing chicken, combine soup, cream cheese, milk, and broth in your crock-pot on the high setting, blending well. (Add liquids slowly and gradually to control the thickness of the broth.). Fold in all spices, veggies and cooked, cubed chicken to mixture in crock-pot. (At this point I check my seasonings and make necessary adjustments.). Allow to simmer on high for an hour, or switch your crock-pot to its lowest setting and have it when you get home from work. When serving, sprinkle pie crust pieces on top. Also think of other flavor combinations -- you can do this with beef, turkey, pork or shrimp and it's still awesome. Add cheeses, other spices, other veggies, mushrooms, or even walnuts to vary.
Pastry-. Sift the flour and baking powder on to a working surface and make a well in the center. Cream the oil and sugar with the warm water, then pour into the well. Gradually work in the flour and mix into a soft dough. Knead until a smooth dough is formed. Cover with a damp cloth and set aside for 50 minutes. Turn the dough on to a lightly floured table and roll out into a 0. 6cm thick rectangle. Cut the rectangle into 1. 2cm X 20cm strips. Filling-. Wash and halve the Chinese sausages lengthwise. Cut into 7. 5cm lengths Using a strip of dough, make a spiral around a piece of Chinese sausages. Put each roll on a sheet of oblong paper, then arrange in a steamer. To Complete-. Bring half a wok of water to the boil over high heat and sit the steamer in the wok. over tightly with the lid and steam the Chinese sausage rolls over high heat for 12 minutes. Remove and serve hot.
pour dressing over potatoes in a large mixing bowl.add celery and onions, tossing gently.set aside. chop egg whites, mix into potato mixture. mash egg yolks in a medium mixing bowl.stir in mayonnaise, sour cream and mustard. add to potato mixture, stir to coat. season with salt, pepper and celery seed. cover and refrigerate until chilled.at least 4 hours.
In a saucepan, bring the water to a boil, cook celery, and onions until tender (about 6 minutes). Using slotted spoon transfer vegetables to a large bowl. In same saucepan and water, poach scallops over low heat until firm and opaque (aobut 3 minutes). Add shrimp and cook about 4 minutes. Drain seafood, reserving 3/4 cup of cooking liquid. This liquid amount is based on the original serving size. Increase liquid accordingly. Place all seafood into large bowl. In large saucepan, melt butter over medium heat. Add flour and cook, stir for 2 minutes. Gradually whisk in 3/4 cup of cooking liquid and cream, cook until thick. This liquid amount is based on the original serving size. Increase liquid accordingly. Stir in cheese until melted. Add seafood, season with salt and pepper. Transfer into 3.5 L casserole dish. Make topping by melting 2 tablespoons butter and stirring in the 1cup shredded cheddar cheese and 1/2 cups of bread crumbs. Keep in mind this topping is for original recipe. Spread topping over casserole. You can refrigerate the casserole at this point for up to 8 hours, or Bake uncovered in 325oF oven 35-45 minutes or until bubbly around edges. Let stand 5 minutes.
Adjust oven rack to middle position and heat to 400°F Lightly butter a 9 1/2-inch deep dish pie plate. Place potatoes in large pot and add enough water to cover by 1 inch. Add salt to taste. Bring potatoes to boil over high heat, then lower heat to maintain a gentle simmer. Cook until potatoes are barely tender but still firm, about 7 minutes. Be careful not to overcook potatoes; they should still hold their shape nicely. Drain. Meanwhile, fry bacon in large skillet over medium heat until crisp, about 10 minutes. Use slotted spoon to transfer bacon to plate lined with paper towels and drain well. Discard all but 2 tablespoons bacon fat in pan. Add onions to skillet and cook over medium-high heat, stirring occasionally, until onions wilt and begin to brown, about 7 minutes. Reduce heat to low and continue to cook until onions are very soft and brown, 25 to 30 minutes. Stir in garlic and remove pan from heat. Cover bottom of prepared pie plate with single layer of potato slices and then sprinkle with salt and pepper to taste. Spread half of the onions over potatoes, followed by 1/3 of the bacon and 1/3 of the cheese. Arrange second layer in same way, seasoning with salt and pepper and topping with remaining onions and half of remaining bacon and cheese. Cover with remaining potatoes, arranging slices slightly overlapping around outside of pan and then filling in open spaces with remaining potato slices. Sprinkle with bits of butter, remaining bacon, and salt and pepper to taste. Pour broth over casserole and sprinkle with remaining cheese. Cover pie plate with foil and bake for 30 minutes. Uncover and continue to bake until cheese has melted and top is golden brown, about 15 minutes.
Blend all ingredients. Rub this blend on to individual chicken pieces and allow to marinate in the refrigerator for one hour prior to grilling. NOTE: This blend can also be converted to a paste by whisking in 3 tablespoons of olive oil per every tablespoon of rub blend. Use the paste on steaks or roasts.
Preheat oven to 350 and prepare muffin tins - grease or use paper lines or use silicone cups. Beat eggs. Mix in water, honey, oil, vanilla. Mix in flax seeds, baking soda, baking powder, cinnamon. Let stand 5 minutes. Fold in raisins. Divide into 10 muffin cups. Bake 15-18 minutes.
Mix first 4 ingredients in separate bowl. Melt butter in medium pot. When melted, add above ingredients and stir until brown sugar is dissolved. (Do not leave on too long or brown sugar will burn). Remove from heat and let mixture cool for several minutes. Put half the mixture in a 9x13 pan and press down with fingers to make a solid crust on the bottom. Add the ice cream evenly on top of the first layer of mixture. Add the rest of the mixture on top of the ice cream. Cover with tin foil and freeze for at least 1 hour. (2 hours is preferable). Remove and drizzle with chocolate or caramel sauce if desired. Enjoy!
Cook potato slices, covered, in large amount of boiling salted water till nearly tender, about 15 minutes. Add cabbage; cook 5 minutes more. Drain; set aside. In saucepan melt butter; blend in flour and salt. Add milk all at once; cook and stir till thickened and bubbly. Remove from heat; stir in mustard. Add drained potatoes and cabbage; mix well. Turn half of the vegetable mixture into a 2-qt. casserole, top with corned beef slices. Spoon remaining vegetable mixture over all. Bake, covered, at 350 till casserole is heated through, 25 to 30 minutes. Sprinkle with paprika, if desired.
Soak rice noodles in warm water for about 30 minutes or until soft. Heat oil in a wok or large skillet. Stir fry chicken about 5 minutes. Remove. Add shallots, garlic, jalapeno and ginger to skillet or wok. Stir fry over medium heat 2 to 3 minutes. Add broccoli and stir to mix. Cover and cook 3 minutes until broccoli is crisp tender. Meanwhile, drain noodles and add to skillet or wok. Stir to combine. Return chicken, stir. Add soy sauces and fish sauce. Stir fry 8 minutes. Garnish with basil and serve.
Combine black and green olives, anchovy fillets, garlic, capers, tuna, lemon juice and basil in bowl of a food processor fitted with steel blade. Process until smooth. With motor running, dribble in the oil to make a thick, fluffy sauce. For a lighter sauce, blend in the mayonnaise. Taste, and correct seasoning. Refrigerate until ready to serve. Will keep, refrigerated, for 1 week.
When you are ready to assemble the chalupas, preheat oven to 350 degrees F. Lightly spray cookie sheets with nonstick cooking spray. Place the tortillas in a single layer. Bake tortillas for 20 minutes until crispy and golden brown. (Do not turn over.) While the tortillas are baking, place the olive oil, lime juice, chili powder and Dijon mustard in a bowl and whisk until blended. Add the lettuce, radishes, cilantro leaves, basil and scallions to the above ingredients. Toss to combine. Season with salt and pepper to taste and toss again. Keeping the just-baked tortillas on the cookie sheet, spread 1/4 cup of the White Bean Dip on each tortilla and sprinkle with 2 Tablespoons of shredded cheddar cheese. Heat in oven at 350 degrees F until cheese is melted-about 5 minutes. Top each tortilla with salad mix, avocado salsa, sour cream and remaining cheese. If you have extra tortillas, cut them into quarters and bake them to use as garnish.
Preheat oven to 375F degrees. Put a sheet of tinfoil on a cookie sheet. Spray cookie sheet with lite olive oil or other veggie oil. In a small bowl combine; onion flakes,oregano, garlic, paprika, salt& pepper, mix well. Brush cut sides of the potato wedges with olive oil and sprinkle with the spice mixture. Place potato pieces cut side down on the prepared cookie sheet. Bake until underside are golden brown, about 30 minutes. Gently turn the wedges so the other side is on the cookie sheet. Bake for another 15-20 minutes or until the potatoes are tender and golden. Serve while they ar piping hot.
First we need to put 1 cup of Maida in a bowl little salt for taste and water needed.Mix well without any roughness. keep it aside. Grate chiken /sausage into small pieces and keep it aside. Beat egg in plate which can be mixed well. Heat the non-stick pan add drop of oil when pan becomes hot drop oil and pour mixed maida into pan as we make dosa. After making Dosa keep it aside and take one dosa and mix it into egg and put again into pan for heat in simmer way. add little chiken pieces into dosa again mix other dosa into egg put it in to same pan cover the same dosa in a pan again do it as same way 3 times. and when one side of dosa is heat then put other side of dosa to heat and of swict off the flame.
Wash apples. With an apple corer, carefully pierce and cut out the stem, crown and core of each apple. Do not peel the apples, and leave the bottom intact. . Place them in an ovenproof dish. Prep the filling: Sprinkle raisins with the rum. Add walnuts and sugar. Mix well. Fill the apples with the raisin mixture. Pour the wine around the apples in the dish; dot the apples with little pieces of the butter. Cover with aluminum foil. Bake at 420 for about 30 minutes. (Time depends on type of apple.).
Melt together maple syrup and butter in a small saucepan over medium heat. Stirring with a wooden spoon, cook over medium heat for 10-12 minutes until the sauce thickens to the consistency of a smooth caramel sauce. If necessary, whisk to thoroughly incorporate melted butter. Remove from heat and allow to cool for 5 minutes. As it cools, a thin skin may form on top. Just stir it once more with your wooden spoon before drizzling over your food of choice. Left-overs can be refrigerated and re-heated for 20-30 seconds in the microwave--that is if you have any. :).
Brown ground beef or turkey in a medium stock pot. Add green pepper & garlic. Saute. Add remaining ingredients. Simmer for 20 minutes, or until desired thickness is reached. Serve on hamburger buns.
Stir together the dressing, lemon juice, garlic, basil and pepper; set aside about 2 T. Put the chicken into a bowl and add the remaining dressing, stirring to coat. Marinate 30 minutes at room temperature or refrigerate for longer marination, up to eight hours. Line a baking pan with aluminum foil and preheat oven to 400 degrees. Spray a non-stick skillet or grill pan with cooking spray. Heat pan over medium heat. Remove chicken from the marinade and place in the hot pan. (Discard marinade). Brown quickly on each side for abouttwo minutes, then transfer to baking pan. Spread 2 tablespoons reserved dressing over the chicken and sprinkle lightly with salt. Bake 12-15 minutes or until chicken tests done in the thickest part.
For cookies: Sift together flour, salt, nutmeg and salt. Cream butter, add sugar, cream until fluffy. Add extract and mix, add egg and mix well. Add sifted ingredients gradually and mix. Chill thoroughly. Preheat oven to 350 while chilling. Allow 1 tablespoon of dough per cookie, shape into balls and back 12-15 minutes in preheated oven. Cool and frost with Rum icing. To make Rum Icing: Cream butter, add extracts and mix. Add powdered sugar gradually and mix well. Add milk and mix.
Preheat oven to 400 degrees. Grease and line a 9 inch round cake tin about 3 inches deep. Whisk the egg whites until stiff while adding the superfine sugar and flour a bit at a time (this mixture should resemble that of a merfingue). Fold in the choclate, dates, and almonds. Spoon mixture into the prepared cake tin. Bake the cake for 15 minutes, until the cake rises, then reduce temperature to 200 degrees and cook for a further 10 minutes to cook the center. Cool slightly, then dust with confectioners' sgar. To serve, cut into wedges and drizzle with chcolate sauce. Garnish with strawberries, and seve with ice cream.
Preheat oven to 325°F. In large mixer bowl, add sugar, butter and honey. Grate the peel from the blood orange using the large side of the cheese grater. Take care not to grate the pith (the white layer between peel and fruit). Add grated peel to mixer bowl. Cut orange in half and squeeze juice out of both halves; add to bowl. Cream all together til light and fluffy. Add almond extract and then both eggs, one at a time, beating well after each. Sift together flour, baking powder and salt. Gradually blend into creamed mixture. With wooden spoon, stir in chopped pecans and white chocolate chips. Dough will be slightly sticky. Turn out onto lightly floured surface and divide into two halves. Using your hands, roll one half into a 10-12 inch log and place lengthwise on greased cookie sheet. Gently flatten log into a long rectangle about 2-1/2 inches wide. Repeat with second half of dough, leaving about 3 inches between flattened logs on cookie sheet. Bake for 20 minutes in preheated oven, or until a pale gold color. Remove from oven but leave logs on baking sheet til cool enough to handle. Gently transfer to cutting board and slice each log on a diagonal into 1-inch wide slices. Return to baking sheet and arrange so that there is a little space between each cookie. Return to oven and bake 10 minutes, then turn each cookie over to expose the opposite cut side and bake for 10 minutes more or until golden and crisp.
Spread margarine on bread or buns. Spread pork & beans on the bread. Place a slice of cheese on top. Broil until cheese starts to melt. Note: You can add diced green chilies or crumbled cooked bacon to each sandwich before the cheese is added.
Grease a 8 inch square cake tin; line it with greased greaseproof paper. Tie double brown paper round the outside. Sift the flour and spices together into a large mixing bowl and stir in the grated lemon rind. Cream the butter in a separate bowl and gradually beat in the sugar until light and fluffy. Add the treacle and fold into mixture. Add the eggs beating the mixture after each egg. If the mixture curdles add a little flour. Lightly fold in the sifted flour with the fruit, nuts and mixed peel until evenly distributed. Add and mix in the brandy ( 3 tablespoons ) Spoon the mixture into the cake tin and level the surface. Knock tin to get rid of air bubbles. Make an indentation in the centre to allow for the cake rising in the centre. Cover and leave in a cool place for 24 hours. Place an ovenware container of water on the bottom of the oven. Then place cake tin on a double piece of brown paper on middle shelf of oven and bake at 150 deg. C or 300 deg. F for 4 hours. Test to see if cooked by inserting a skewer in the cake which should come out clean. Cool cake in the tin for an hour then turn out onto a wire rack and remove the paper. When cold, prick the cake top with the skewer and spoon the remaining brandy over the cake surface. Wrap in fresh greaseproof paper then foil. Place inverted into an airtight tin for at least one month before covering the cake with almond paste. Finish off with royal icing and decorate to your preference.
Beat shortening and sugars at medium speed with an electric mixer until blended; add eggs and vanilla, beating well. Combine flour and next 2 ingredients; add to shortening mixture, mixing well. Stir in oats and remaining ingredients. Shape into 1-inch balls, and place 2 inches apart on lightly greased cookie sheets; flatten slightly with fork. Bake at 350° for 12 minutes. Transfer to wire racks to cool.
cook pinto beans as directed on package. as beans are cooking chop up onions, tomatoes, and lettuce. pluck leaves of cilantro or chop them as well. shred cheddar cheese. cut limes in half. when the pinto beans are done rinse/strain them in hot water. put them in a big enough bowl and start mashing them. (I use a potatoe masher.) add a few pinches of cilantro, about half of the juice from half a lime, garlic powder, chili powder and real sea salt all to taste. i always cook my tortillas. Flour tortillas can be cooked on a cast iron tortilla pan. corn tortillas are good fried in a little oil. top your pinto bean taco with cheese, lettuce, onion, tomato, cilantro, a squeeze of lime, avacado, sour cream, and your favorite hot sauce (La Victoria Salsa Brava (hot) is very good). enjoy!
In a large pot add a splash of olive oil, garlic and leeks. Over medium heat cook for a few minutes and add the measured spices. Cook until softened, fragrant and lightly browned. Stir occasionally. Add veggies. Cook to soften veggies for about 10 minutes while the meat browns. Stir occasionally. In a separate pan, add splash of olive oil, cook and brown ground meat. Add pinches of the above spices, stir to combine. Add cooked meat, chopped tomatoes tomato paste, broth and lemon juice to veggie pot. Stir to combine. Bring to boil. Turn down heat to low and simmer for about 1/2 hour or until veggies are cooked thorough. Add additional broth or water if necessary to thin out. Adjust seasonings to taste.