HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400 degrees. Butter 9-inch square baking pan. Prepare topping: Process flour, brown sugar, butter, and nutmeg in food processor until thoroughly blended. Transfer to small bowl. Prepare cake: Put flour, sugar, baking powder, baking soda, cinnamon, and salt in food processor and process until mixed. Add butter and pulse jut until mixture resembles coarse crumbs. Whisk buttermilk, eggs, and vanilla together in small bowl. Add to dry ingredients and process just until blended. Stir in cranberries by hand. Pour batter into buttered pan and sprinkle crumb topping evenly over top. Bake cake until wooden pick inserted in center comes out clean, about 45 minutes. Cool completely on wire rack.
Pour tomatoes into mixing bowl. Squeeze into small pieces. Heat 4 tablespoons oil in heavy saucepan. Lightly saute onion and garlic. Add tomatoes, sugar, salt and pepper. Cook, uncovered, over medium heat until sauce is thickened. Heat butter and 2 tablespoons oil in large, heavy skillet. Saute shrimp over medium-high heat until pink. Add ouzo and cognac. Flame shrimp. Place in casserole or individual ramekins. Cover with the tomato sauce. Sprinkle with crumbled feta and parsley. (This much of preparation can be done ahead of time.) Bake in 425F oven 10 minutes or until well-heated and feta has melted. Serve with crusty bread and a salad. Freezes well. Defrost when ready to use. Bake, covered, at 400F 10-15 minutes.
In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm. Stir-fry onion in remaining oil for 4-5 minutes until softened. Add the broccoli and cook for 3 minutes until the broccoli is tender but still crisp. Return beef to pan. Combine soy sauce, brown sugar, ginger and remaining 1 tablespoon cornstarch and 1/2 cup water until smooth; add to the pan. Cook and stir for 2 minutes. Serve over rice and garnish with toasted sesame seeds (optional).
Preheat oven @ 350 degrees. Blend chicken, softened cream cheese, ranch dressing, chicken wing sauce and 3/4th the shredded cheese together with mixer (or by hand if you prefer chunkier chicken dip). Spread mixture in a 9"x13" baking dish. Sprinkle remaining shredded cheddar across top. Bake uncovered for 1/2 hour. Serve with Tostino's Scoops or chip of your choice.
Preheat broiler. Mix together rub and rub onto steak. Broil steak in oven (about 4 inches from the heating element) approximately 6 minutes per side for medium rare In food processor, place all ingredients for chimichurri sauce and pulse until finely chopped. When steak is ready, remove from oven and transfer to a cutting board. Let cool approximately 5 minutes, then slice thinly on the diagonal. Serve immediately with the chimichurri sauce.
mix cheddar cheese, sour cream, cream cheese, and ranch dressing mix. chill for 1 hour or until set. roll in chopped pecans. serve with Ritz crackers.
In a mixing bowl, add the first 3 ingredients; stir to combine. In another bowl, combine the egg and milk; whisk to combine. Dip oysters in egg mixture, then dredge in flour mixture. Add oil to 2-3 inch depth in a cast-iron dutch oven; heat to 375 degrees. Fry oysters in oil until golden, turning once. Drain on paper towels and serve immediately.
Poke holes all over brisket with fork. Mix all ingredients except brisket, and marinate brisket in 1/2 of the sauce overnight. Place whole brisket on hot grill to sear and brown fat. Remove from grill and place in foilware pan. Cover pan tightly with foil, close hood, and cook on low heat for about 4 hours, or until meat is tender. For best results, use a meat thermometer. It should be 170 degrees F for medium. Slice brisket very thinly across grain at an angle. Heat remaining 1/2 of sauce, pour over slices and serve.
Whisk together all ingredients. Serve atop greens as a salad or use as a marinade for chicken or shrimp.
Blanch the asparagus in boiling salted water for 2 minutes and drain. In a medium saucepan set over low heat, cook the ham in the butter for 5 minutes. Sprinkle the flour over the ham and cook, stirring, for 1 minute. Increase heat to medium and slowly add the milk while stirring constantly. Cook, stirring, for 2 minutes or until the sauce has thickened and begins to bubble. Remove the pan from the heat and stir in the chopped egg, salt, and pepper. Arrange the asparagus on a serving platter and spoon the ham and egg sauce over the top. Garnish with fresh dill.
Set oven to 375 degrees. Butter an 11 x 7-inch baking dish. Sprinkle about 2-3 tablespoons seasoned bread crumbs on the bottom of the dish. Place half of the cauliflower florets on top of the bread crumbs. Pour 1-1/2 cups marinara sauce over the florets. Sprinkle half of the mozza cheese and remaining bread crumbs over sauce. Repeat the layering (ending with the mozza cheese). Cover with foil. Bake for about 40 minutes. Remove foil, and sprinkle with Parmesan cheese. Return to oven uncovered and bake another 10-15 minutes or until the florets are soft and the Parmesan cheese is golden brown. Let stand for 15 minutes before serving.
Note: I used leftover roasted asparagus spears from the previous night's dinner. Roasted would be preferred over steaming (my personal opinion.). Whisk the salad dressing ingredients together and refrigerate. Best prepared 1 hour in advance of serving. Combine the salad ingredients in a bowl except for the bell pepper and raisins. Toss. Take a shamrock-shaped cookie cutter and cut out shapes from the green bell pepper. (You may need an extra bell pepper to do this step.) How to: first slice the bell pepper lengthwise from stem to bottom. Remove seeds and membrane. Cut out shapes. Divide the salad onto [4] salad plates. Garnish with the shamrock-shaped slices of bell pepper; add the raisins.
Preheat oven to 350f. Heat skillet to med hi heat and melt 2T butter. Place diced onions, red pepper, and celery in butter, season to taste ( a little S&P) and saute until soft and translucent. Remove from heat and place in large mixing bowl. Add all ingredients down to and including the egg (Whisk it first, in a separate bowl). Now it is time to start being gentle. Add the Breadcrumbs gently to the mix. We need it fully incorporated, but we don't want to make a mush of it. Try to get it wet with the mixture without smooshing it into a paste (Not that easy, but doable). Now for the crab. Fold in the crab gently so as not to break it up too much. Shape mixture ( don't cut out) into individual crab cakes (I am using a 2 1/4 round form) 1 - 1 1/2 inch high. Set on plate and cover with plastic wrap air tight. Set in fridge over night or at least 3 hours (this allows the egg to "set" the cake together - I prefer overnight). When ready to cook: Whisk together the 3 eggs in a shallow bowl. Prepare 1 1/2 cups panko bread crumbs on plate for coating. Gently (one at a time) set the crab cakes in the egg wash. Using a spatula or spoon wash the egg over the crab cake then flip, and wash the other side.Be very gentle with the flipping / washing so as not to break apart your cake. Remove to the panko and coat each side. flip on end and evenly coat the edges of each cake by rolling in the panko. I do this one at a time due to limited space on the breadcrumb plate. Set on clean plate. Heat oil in skillet on medium heat. once oil is hot enough to sizzle a loose breadcrumb place cakes in pan into oil in a circular pattern. Fry on first side for about 3 - 4 minutes (check bottom for golden brown color ( DON'T BURN). Gently flip to other side. Once flipped, drop in the other 2T of butter (scattered around skillet) and begin basting the sides of each cake with the butter / oil mixture. Once the bottoms are brown, pick up each cake and place it on its side, rolling them to achieve a bit of color all around the cake. At this point, we are almost done! remove each cake from the oil and place on a paper towel lined plate(to absorb extra oil). Transfer to a roasting rack lined baking sheet (or just on the sheet if you don't have a roasting rack) and place in oven for ten minutes. Remove from oven and plate. Using a remoulade (I am currently using #87124) dress the cakes over with zig-zag lines and place a small pool on the side. (A piece of folded romaine with some halved cherry tomatoes also looks nice). For Garnish: Place finely julienne'd onion stem and red pepper in ice water bath for at least 15 minutes (they should be nicely curled up). Pull from water and place on paper towel to drain. Once drained, place a little of each (I prefer to get them mixed up) on top of each crab cake. Serve. take photos :-) Enjoy!
Pile chips on a platter. Cover chips with heated chopped meat, heated barbecue sauce and hot melted nacho cheese sauce. Sprinkle with spicy bbq seasoning or sliced chilies or jalapenos if you like.
Cream margarine and sugars together until light and fluffy. Beat in egg, maple syrup and pumpkin. Mix together flour, baking soda, cinnamon, nutmeg and salt. Stir flour mixture into creamed mixture in thirds. Drop heaping tablespoons of dough on cookie sheet. Bake at 350°F for 10-12 minutes.
Gently flake tuna and place in stainless-steel bowl. Fold in desired amount of mayo, chopped celery, and celery seed, adding salt and pepper to taste. Lay bread on work surface. Spread tuna on two slices and layer with Gruyere. Top with remaining bread slices and press lightly with the palm of your hand to bring tuna just to the edges of each sandwich. Melt a small amount of butter in a skillet over low heat and toast sandwiches until cheese melts and bread is golden brown, about 2 minutes on each side. Transfer to cutting board and cut in half on diagonal.
Melt butter in a Dutch oven or a heavy saucepan. Add onion and cook until golden yellow. Stir in sauerkraut and 1/2 cup water, cook for about 8 minutes. Add potato and caraway seed, mix well. Pour in about 2 cups of boiling water. Cook uncovered over low heat for 30 minutes. Cover, and continue cooking for 30 minutes longer. If it starts to dry out, add the additional 1/2 cup of boiling water.
Drain oil/water out of tuna. Stir mayonnaise into tuna. Finely chop and add pickles. Stir in garlic, pesto, lemon juice, and onion powder. Sprinkle salt and pepper over tuna and stir. Serve on bread, toast, crackers or as is.
Preheat oven to 375. Line muffin pan with 12 baking cups. In a small bowl, mix cream cheese, 1/4 cup of sugar, nuts and 1/2 tsp vanilla until well blended (set aside). In a small bowl, mix flour, cocoa and baking powder. In a medium bowl, cream the butter and 1/2 cup sugar until fluffy. Stir in egg and 1/2 tsp into the butter/sugar bowl. Stir in about 1/2 of the flour mixture into the butter mixture. Slowly stir in milk until smooth. Stir in the remaining flour and mix until smooth. Spoon about 1 Tbs of batter into each baking cup. Add about 1 tsp of the cream cheese/nut mixture. Finish filling with batter. Bake for 20 minutes - Cool on rack.
To prepare the cauliflower, first trim the stalks from the core and discard the core. Next, cut the very top of the florets off the stalks and set florets aside in a bowl. Place stalks into mixing bowl and chop 10 sec/speed 7. Scrape down sides of bowl with spatula and chop a further 10 sec/speed 7. Set aside in a large salad bowl. Place half of the reserved cauliflower florets into mixing bowl and chop 2 sec/speed 5, or until slightly courser than the stalks. Set aside in the salad bowl. Place remaining cauliflower florets and pistachios into mixing bowl and chop 2 sec/speed 5. Set aside in the salad bowl. Place parsley and coriander into mixing bowl and chop 2 sec/speed 6. Set aside in the salad bowl. Dressing and to serve. Place all dressing ingredients into mixing bowl and mix 10 sec/speed 5 and pour over 'cous cous' in the salad bowl. Top with currants and pomegranate arils, then drizzle with pomegranate molasses, sprinkle with sumac, coriander and parsley and lightly toss before serving.
1. Heat ghee in a wok. 2. Add the pre-roasted semolina and stir fry for 2-3 minutes. 3. Fry on slow flame till it becomes fragrant. Do not brown the semolina. 4. Add the chopped bananas and mix well. 5. Add hot water or milk and the Nestle condensed milk and fold in the dry fruits. 6. Add sugar and stir well. 7. Fold in the saffron and mix thoroughly. 8. Serve immediately. 9. Enjoy!
Rinse the rice well in cool water. Drain well and set aside. Bring the stock to a gentle boil in a medium-size saucepan, then reduce to a simmer. Heat the 2 tablespoons olive oil in a large, heavy pot over medium-high heat. Add the onions and cook, stirring, until just soft, 1 to 2 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 4 minutes. Add the stock and salt to taste. Stir gently until the liquid comes to a boil. Cover tightly, reduce the heat to low, and cook until all the liquid is absorbed, about 20 minutes. Remove from heat and let stand for about 15 minutes before stirring. Transfer the rice to a large bowl and gently stir to cool, breaking up any lumps with a wooden spoon. Add the lemon juice and toss gently to mix. Cover with a clean towel and let cool. When ready to serve, add the capers, tomatoes, parsley, basil, garlic and extra-virgin alive oil. Toss gently to mix. Season with the black pepper or crushed red pepper flakes. Serve at room temperature.
Prepare couscous according to recipe, but omit the salt. Bring water to a boil over high heat; remove from heat, add couscous, stir and cover. Let stand for 5 minutes. Fluff with fork. Cook frozen corn in microwave till slightly tender, drain and chill. Rinse and drain the black beans. Rinse and chop tomato, pepper, garlic, green onion, cilantro and parsley, set aside. In a bowl, combine chopped vegetables with beans, corn, black pepper, lime juice, cumin and couscous, toss well and refrigerate for at least 30 minutes before serving.
Preheat oven to 350°F. Beat all ingredients except pecans, in a medium bowl at medium speed for 2 minutes. Stir in pecans and spread into greased and floured tube or 9X13-inch pan. Bake for 45-50 minutes, or until toothpick comes out clean. If using tube pan: let cool in form for 10 minutes, invert tube pan and let cool on rack completely. Dust with powdered sugar.
Cut squash lengthwise and scrape all seeds out. Line a baking dish with regular or release tinfoil. Place squash in dish with peeling facing up. Bake in a 350 degree oven for 30 minutes. Turn squash over and pour melted butter over both pieces. Sprinkle with cinnamon. Continue baking for another 30 minutes. Enjoy!
Heat the oil in a large heavy pot over medium high heat. Add the onion and garlic, reduce heat to medium low, and cook 5-7 minutes, stirring occasionally. Add the remaining ingredients, raise the heat to high, cover, and bring to a boil. Reduce heat to medium and simmer uncovered about 2 hours. Stir occassionally, soup will become very thick and creamy. Remove the ham hock and chop as little or as much of the meat as desired and add into the soup.
Combine garlic and herbs, then rub the mixture evenly over the surface of the meat. Roasting: Because rib cuts are more tender, dry heat roasting (no cover and no added liquid) is preferred. Moist heat is used to tenderize tougher cuts of meat, but may also result in greater shrinkage and drier meat. Place meat on a cooking rack, fat side up, in a shallow roasting pan. Do not place meat in a cooking bag, nor place a cover of any kind over the meat. Roast at 350, for 18-24 minutes per pound. Medium-rare (145 degrees final internal temperature), medium (155 degrees internal temperature), and well-done (165 degrees internal temperature). Note:. Over cooking meat will dry it out, and toughen it. Internal temperature of meat will continue to raise 5 more degrees during standing time. Carving:. Allow roast to stand 15-20 minutes before carving. Proper carving will make meat more tender. Slice across the grain of meat. Serve with horseradish and au jus, as desired. Au Jus:. Remove meat from pan, and drain off excess fat. Place pan on top of stove, and add onions. Cook and stir over medium heat 3-5 minutes. Add broth. Stir until meat juices attached to pan are dissolved. Continue to simmer until liquid is reduced to desired strength.
Mix together the flour, seasoning salt and pepper. Coat the chicken on both sides. In a large skillet, heat oil over medium heat, add chicken and cook about 15 minutes, turning to brown both sides. Remove chicken and set aside. Add the onion, green pepper and celery; cook for 4 to 6 minutes. Stir in the garlic, okra, tomatoes, thyme, parsley and pepper sauce. Return the chicken to the skillet and spoon sauce over the chicken. Cover and cook over medium heat until chicken is done - about 20 minutes.
Heat the oil in a large non-stick skillet until it is hot. While it is heating, season the fish fillets with salt and pepper and dredge them in flour. Saute the fillets over high heat for about 2 minutes on each side. Transfer them to a warm platter and keep warm. Quickly add the chicken broth or fish stock to the pan. Stir with a wooden spoon to release any caramelised bits that may be stuck to the pan. Cook until the broth's been reduced by half. Add lemon juice. Pour the sauce over the fillets. Sprinkle with parsley and chives. Serve immediately{hot}. Note: You may have to saute the fillets in 2 batches. If so, use a clean pan for each batch. Make the sauce in one of the pans. Enjoy!
Pour cranberry and apple juices into crock pot. Add brown sugar and salt. Stir until dissolved. Tie cinnamon sticks and cloves in cheesecloth or put them in a tea ball and add to crock pot. Heat on low for 2 hours. Remove cinnamon and cloves. Serve hot.
Heat the oven to 375 degrees. Coat a 9-by-9-inch casserole or deep baking dish with cooking spray. In a large bowl, combined the butter, sugar, lemon juice, cinnamon, allspice, nutmeg and salt. Add the apples and toss to coat. Transfer the apples, using a rubber spatula to scrape the sides of the bowl, to the casserole dish. Set aside. In a food processor, combine the cookie dough and oats. Pulse several times, or until the mixture resembles coarse, wet sand. Use your hands to sprinkle the mixture over the apples. Bake for 20 to 25 minutes, or until the topping is lightly browned and the apples bubble. Let cool slightly before serving.
Topping: Cut butter into brown sugar, flour mixture until crumbly. Grease bottom only of a 9 x 13-inch cake pan. In mixing bowl cream butter and cream cheese until light and fluffy. Add remaining ingredients and beat at low speed until well blended. Spread in prepared pan and sprinkle topping over top of cake. Bake at 350° for 30-35 minutes.
Pre-Heat oven to 350 degrees. Butter 9x13" baking dish. Prepare instant potatoes according to package directions to yield the required amount. In medium bowl combine onion, pepper, salt, if using, spinach, sour cream, cream cheese, and slightly beaten eggs; mix well. Spread mixture into bottom of buttered dish. Sprinkle cubed ham evenly over spinach mixture. Top with evenly spread mashed potatoes. Cover with foil. Bake at 350 for 35 to 40 minutes or until mixture begins to bubble. Remove foil, sprinkle with cheddar cheese evenly over the top. Bake another 3 to 5 minutes or until cheese is melted. Let rest 10 minutes before slicing. Note: I make my potatoes slightly thinner to facilitate easier spreading. I also use a little more onion, and the salt is optional. This is a matter of taste The 4 oz of cheddar cheese should yield 1 cup of shredded cheese.
Slice steak very thinly. Place in a bowl with soy sauce, cornstarch and a few drops of water. Mix well and set aside. Slice onion very thinly. Cut broccoli into small pieces and steam until partly cooked. Drain and set aside. Heat oil in skillet until very hot. Add garlic and ginger. Cook 1 minute, then remove. Add meat and stir fry until meat sweats, then add onion and broccoli. Stir fry until vegetables are crispy tender. Stir in oyster sauce, a pinch of brown sugar, salt and 1/2 cup of cold water with 1 Tblsp cornstarch dissolved in it. Stir and cook until sauce is thickened. Serve with rice.
To make chiffon cake: Let egg whites warm to room temperature in large bowl of electric mixer--about 1 hour. Preheat oven to 325*F. Sift flour with 1 1/2 cups sugar, the baking powder and salt into another large bowl. Make well in center. Add, in order, oil, egg yolks, 3/4 cup water, the orange peel and vanilla; beat with spoon until smooth. In large bowl of electric mixer, at high speed, beat egg whites with cream of tartar until stiff peaks form when beater is slowly raised. Pour egg-yolk mixture gradually over egg whites; with rubber scraper or wire whisk, using an under-and-over motion, gently fold into egg whites just until blended. Turn into ungreased 10-inch tube pan; bake 55 minutes. Increase temperature to 350*F; bake 10 minutes longer, or until cake tester inserted in center comes out clean. Invert pan over neck of bottle; let cake cool completely--1 1/2 hours. Meanwhile, make rum syrup: In medium saucepan, combine sugar with 1 1/2 cups water; bring to boiling, stirring until sugar is dissolved. Add orange and lemon slices. Boil uncovered, 10 minutes, or until syrup measures 1 cup. Remove from heat. Add rum. With cake tester, make holes, 1 inch apart, in top of cake in pan. Pour warm syrup over cake, 1/4 cup at a time. Let stand at room temperature 1 hour, or until all syrup is absorbed. Make apricot glaze: In small saucepan, melt preserves over low heat. Stir in lemon juice (or orange juice); strain. Carefully loosen cake from pan; invert onto wire rack; then turn, top side up, onto serving plate. Brush glaze over top and side of cake. Refrigerate. To serve: Garnish cake with apricots, figs, nuts and, if desired, green leaves. Cut cake into wedges. Pass whipped cream, to spoon over cake slices on serving plates. Refrigerate any left-over cake.
Whip heavy cream together with confectioner's sugar until soft peaks form. Flavor with 1 TBSP Grand Marnier. Set aside in refidgerator. Heat apple cidar and brown sugar together in a large sauce pan to a boil. Stir until sugar dissolves. Remove from heat. Add rum, brandy and remaining Grand Marnier. Stir in spices. Add lemon and orange slices. Heat over medium heat for 2 minutes. Do not boil. Pour into champagne glasses. Top each glass with whip ceam and freshly grated nutmeg.
Preheat the oven to 180°C, 350°F, gas mark 4. Grease and greaseproof-paper line a 9 inch springform pan. Using an electric beater, beat together cake ingredients for about 2 minutes, until well combined. Spoon into pan. Bake for 35 minutes, until well-risen and when a skewer is inserted in the middle, comes out clean. Remove from heat. Allow to cool in the tin for 10 minutes. Turn out onto a wire rack and allow to cool completely. For Frosting: Place chocolate and cream in a saucepan and heat gently, stirring occasionally, until chocolate is melted. Remove from heat and allow to cool for 5-10 minutes. Pour over cake and spread over top and sides. Leave until set.
Pre-heat oven at 350°F. Soak the bread in milk. Mix beef, eggs, onion, garlic, parsley, bread mixture and black pepper thoroughly and shape firmly into 1" meatballs, placing 1 olive in center of each meatball. Place in baking dish. Bake 25 minute or until meatballs are done. Put meatballs in saucepot with the picante sauce and heat through. Serve with wooden picks.
Remove any remaining skin and bones from the salmon (even the canned salmon may have some). Mix the flaked salmon (canned or fresh) with the lemon juice, onion, and dill. Blend in the mayonnaise and whipping cream. Cover and chill. SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins.
Preheat oven to 350 degree Fahrenheit. Pit and quarter the plums. Sprinkle 1 tablespoon lemon juice over plums. Mix 3/4 cup sugar, cornstarch, and combine with the plums. Place in a 9 x 9 inch square cake pan. Combine flour, oats, 1/2 cup sugar, and salt. Cut butter into mixture until crumbly. Sprinkle over the plums. Bake until the topping is browned and the fruit is bubbly, about 1 hour. Serve either warm or cold. Great with vanilla ice cream or frozen vanilla yogurt.