HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 180°C and line a 12-hole 2-tablespoon capacity flat-based patty pan with paper baking cases. Combine cocoa powder, flours and brown sugar in a bowl; make a well in the centre, add the eggs and butter and gently stir until all the ingredients are well-combined; stir in the white chocolate. Using half the mixture, one third fill each paper baking case, place one Lindt chocolate ball in the centre of each cake and then spoon the remaining mixture to completely cover each of the Lindt balls. Bake for 20 to 25 minutes or until the tops of the cakes are firm to touch. Cool for 15 minutes in the pan. Dust with icing sugar and serve warm or at room temperature. Note: You can use Lindt chocolate balls of any flavour or even a mixture of flavours. That way there will be an element of surprise when each Chocoholic's Cupcake is eaten!
For Cinnamon Spiced Coffee: In a saucepan, over low heat, simmer cinnamon, allspice, and 2 cloves in coffee for 5-7 minutes. Or for Citrus Clove Spiced Coffee: In a saucepan, over low heat, simmer orange peel, lemon peel, and 10 cloves in coffee for 5-7 minutes. Strain into cups and sweeten each to taste. Top with whipped cream and sprinkle with cinnamon.
For the dressing combine all the ingredients in a blender and blend until smooth. Mix all the ingredients in a large bowl and serve or make ahead of time and keep it in the fridge.
Boil or steam potatoes until tender, peel and cut into 1 inch cubes. In a large bowl toss the still warm potatoes with wine, salt and pepper. Combine remaining ingredients and mix with potatoes.
Thaw turkey breast in refrigerator. Remaining prep can be done the night before cooking. Wash breast and pat dry. Set breast on cutting board, meaty side up. (Use dishtowels to help hold turkey breast upright, or get someone to hold it for you.). Working from the bottom (pointy) end, use the handle of a wooden spoon or your fingers to separate skin from meat. Do not remove skin. When you are finished, skin should be attached around all sides but loose over the main portion of the breast. Using your fingers or a spoon, sprinkle the dry Italian dressing mix underneath the skin onto the breast meat. Try for relatively even coverage, but don't obsess! The flavor will be well-absorbed throughout the breast. Massage the skin to grind the seasoning mix into the meat as much as possible. Using a meat fork, pierce the breast (through the skin) many times. If prepping the night before, wrap breast and refrigerate. Otherwise, proceed to next step. Rub olive or canola oil over skin of breast, massaging well. Pour water and vinegar into crock pot. Place turkey breast skin-side down in crock pot. If necessary, bend or break ribs in order to get lid on tightly. Do not use foil to hold breast upright, as the vinegar will react with the foil. If you have to position breast on its side, see step 13. Cook on low setting for 8-10 hours or until a meat thermometer inserted in thickest part of breast registers at least 190°F. If you had to position the breast on its side, turn breast over once halfway through cooking time OR for several minutes after cooking has finished, so that the top side can marinate in the juices. Slice or shred and serve hot with your favorite side dish. Alternatively, cool and shred meat, freezing portions for later use (my favorite use for this recipe!).
Preheat the oven to 375°F. Drain the artichoke hearts, reserving the marinade. Chop the artichoke hearts into 1/4 inch dice and set aside. Pour about half of the reserved marinade int a skillet and heat over medium-high heat. Add the garlic and leeks to the skillet; saute until the leaks are tender and the marinade has reduced and thickened (about 5 minutes). Add the chopped artichoke hearts, stir to combine well, then remove from the heat and set aside to cool. In a medium-size bowl, combine the ham, cheeses, sour cream, eggs, salt, pepper and thyme. Stir in the artichoke mixture. Pour into a prepared quiche crust (#200939) and bake for about 45 minutes, or until the filling is set and knife inserted in the center comes out clean. (The filling will still "jiggle" slightly.). Remove the quiche from the oven and serve either warm or at room temperature.
Preheat oven to 350 degrees F. Melt butter (low heat) in medium saucepan. Add cocoa powder ; stir until well mixed. Remove from heat. Add vanilla and both sugars. Add eggs to mixture, one at a time. (Mix each one in before adding the next.). In a medium bowl mix the flour, baking powder, and salt. Fold nuts and chips to the butter mix. Add dry ingredients to the butter mixture. Pour mixture into a 10x14 inch baking pan making sure it is spread out evenly. You can grease and flour the pan but I use parchment paper to ease the cleanup. [it will work in a 9x13 pan but will be thicker -- baking time will probably be affected -- I think an extra 5 minutes will do it]. Bake for about 30 minutes at 350 degrees F. Slice when brownies have cooled. If you want it really sweet, sprinkle on a bit of confectioner's sugar to give it a nice finish. Option: I sometimes I chop 1/2 cup dried cherries and 1/2 cup dried cranberries and add these to the mix in place of the nuts. and sometimes I add 1-2 cups mini marshmallows to the original recipe.
Heat the oil over medium heat in a large saute pan. Test the oil by adding one cumin seed. If it pops right away, the oil is ready. Add the cumin seeds to the oil. Once they start to sizzle or pop, add the carrots and cauliflower to the pan, and stir fry until the cauliflower starts to brown a bit and soften, about 7 minutes. Add the peas, bell pepper, and ginger and stir to combine. Continue cooking until all the veggies begin to soften but remain crisp, about 5 minutes. Add the cooked rice, lemon juice, coriander, turmeric, cayenne, and garam masala and toss to combine. Add the water, and cook for about 5 minutes longer, stirring frequently. Add salt to taste, and remove from heat. Garnish with cilantro or parsley and serve. Enjoy!
Heat oil in skillet over medium-high heat. Add potatoes and onions, then season and stir to coat. Spread into in as much of a single layer as possible and let cook for 5-8 minutes periodically stirring to brown all sides. Add 1/2 cup water, cover and let cook for 8 minutes. Remove lid, add pork and finish on high until heated throughout and potatoes reach desired color and crispy exterior.
In a medium saucepan, combine 1 3/4 cups of the chicken broth with the rice and bring to a simmer. Cover and cook over low heat for 18 minutes, until the rice is tender. Meanwhile, in a soup pot, heat the oil. Add the kielbasa and cook over moderately high heat until lightly browned, about 4 minutes. Add the onion and cabbage and cook until softened, about 6 minutes. Add the remaining 6 cups of broth and bring to a simmer. Cook over moderately low heat until the cabbage is tender, 10 minutes. Season with salt and pepper, stir in the rice and serve.
Mix all ingredients together and make patties. Bread with standard breading (flour, egg, breadcrumbs). Pan fry.
Prepare noodles as directed. Dice Spam into 1/2 inch cubes. Combine drained noodles, Spam, soup, sour cream with noodles. Pour into a casserole dish and sprinkle with cheese. Bake 350 for 30 minutes.
Place the gooseberries in a heavy saucepan, cover and cook over low heat, shaking the pan occasionally, until the gooseberries are tender. Put the gooseberries into a abowl,crush them, then cool completely. Beat the cream until soft peaks form, then fold in half of the gooseberries.Sweeten and add elderflower cordial or orange flower water. Sweeten the remaining gooseberries. layer the cream mixture and the crushed gooseberried in four dessert dishes or tall glasses, then cover and chill. Serve with almond cookies.
Preheat the broiler Butter one side of each slice of bread and toast them, buttered side up, under broiler, watching carefully, so they don't burn. Stand bread slices upright so they can cool so they do not become soggy. Do not stack together. When the toast is cool and dry -- trim off the crusts and cut into triangles. Arrange the pieces spiral fashion, points outward, in a deep 10" cake pan, there will be an empty space in the center of the pan. Sprinkle the toast with 2 tablespoons of the granulated sugar and the cinnamon -- set aside. Preheat the oven to 400° -- split the vanilla bean and scrape the seeds into a large saucepan. Add the rest of the bean and the milk and scald over medium-high heat. If using vanilla extract, instead of bean, scald the milk alone. In a large mixing bowl, beat the eggs, yolks, remaining sugar, salt and vanilla extract if used -- until smooth and lemon colored, about 1 minute. With the mixer on low, add the scalded milk in a steady stream -- with a ladle, skim off the froth created from the beating. Remove the vanilla bean and pour as much custard as you can into the center of the toast pan, being careful not to limit the flow to this one spot. Do not saturate all toast points with custard. You may need to let the toast stand for a few minutes before adding the rest of the milk, mixture. The toast does eventually absorb all the the liquid. Bake in a hot water bath (I use a 14" round casserole) for about 40 minutes or until the pudding is firm, slightly puffed and lightly browned. Remove from the oven and cool on rack. While the pudding cools, prepare the sauce. Place the butter in a heavy saucepan, and pour the sugar on top -- do not stir. Over medium heat, allow the sugar and butter to caramelize slowly, about 10 minutes. Begin stirring when the mixture is brown and bubbling. Continue cooking until the caramel appears to be begin scorching. Whisk in small amounts of half and half until the caramel is thick like a syrup. Strain through a fine sieve and keep warm in a hot water bath until ready to use. When the cake is at room temperature, carefully cut it into 10 pie shaped portions, using a bread knife and rubber scraper to avoid losing the custard. Dust 10 dessert plates with confectioners' sugar, place a slice on each and spoon caramel sauce around each slice.
Preheat oven to 350 degrees. Prepare muffin pans by spraying with oil or use paper liners. This recipe seems to make more than 12. Combine first six ingredients. Can replace 1/4°C wheat germ with additional 1/4°C whole wheat flour. Add butter until mixture is crumbly. Stir in the sugar. In a separate bowl, combine orange juice & egg. Add to flour mixture just until blended. Dough will be stiff. Add cranberries and apricots. Fill muffin cups 3/4 full. Bake 18 minute until a toothpick comes out clean when inserted into a muffin. Cool 5 minutes & then remove from pan & completely cool on rack.
Heat the oven to 350°F Lightly coat an 8x8 baking pan with cooking spray. In a large bowl, with an electric mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form, about 5 minutes. Add 1/2 tsp of the vanilla and beat to combine. Add 1/3 cup of the sugar substitute and beat until stiff peaks form. Sift 2 TB of the flour over beaten egg whites and gently fold to incorporate. Repeat twice with remaining flour until all the flour is incorporated. Pour batter into the pan and gently smooth the top. Bake, turning once halfway through, until cake is golden and a tester inserted into the center comes out clean, about 20 minutes. Cool completely. In a small bowl, combine ricotta, whipped topping, remaining 2 tsp sugar substitute, and remaining 1/4 tsp vanilla. Cut cake in half vertically down the middle to make two 4x8 pieces. Place the halves on a flat work surface. Drizzle 2 TB of the espresso onto each half. Spread half of the ricotta mixture onto one of the cake halves and dust with half of the cocoa powder. Top with remaining cake half; spread the top with remaining ricotta mixture and dust with remaining cocoa powder. Using a serrated knife, gently cut cake crosswise into 4 slices. Eat & Enjoy!
Preheat oven to 350 degrees. Coat a 9x13 inch baking dish with cooking spray. Cover bottom of baking dish with 1 package Pizza dough. Layer with salami, ham, and pepperoni. Cover meat with a layer of Provolone cheese and Mozzarella cheese. Top with second package of pizza dough. Brush with Italian salad dressing. Bake, uncovered, in the preheated oven for 25 minutes. Sprinkle with Parmesan cheese and bake 5- 10 more minutes. As an OPTION (after baking for 25 minutes)-- I have added pepperoni and cheese to the top and baked 10- 15 minutes until the cheese was melted. Also as an option-- I have added veggies to the inside (Onions, Peppers and Mushrooms)!
Preheat oven to 350 degrees F. Slice and peel squash and apples. Place squash cubes in an ungreased 7 x 11 inch baking dish. Plese apples on top and then cranberries. Mix the flour, salt, sugar and nutmeg and sprinkle on top. Dot with butter. Bake 50-60 minutes.
Heat oil on medium/high heat. Add onions, cook until soft. Add tomatoes, ginger, garlic. Cook for 5 mins until soft. Add eggplant and tamarind. Stir. Cover and cook on low heat for 20 minutes, stirring occasionally.
Mix first 7 ingredients well and put in loaf pan. Mix brown sugar, mustard and ketchup and pour over hamburger mixture. Bake at 350 degrees for 1 hour.
Cut a pocket in the side of each chicken breast. Break the slices of cheese in half, lengthwise. Stuff the cheese in the pocket - 2 slices per breast. Close the pockets with toothpicks. Combine bread crumbs, garlic salt, and Italian herbs in a bowl. Toss chicken in flour, dip in egg, and coat in breadcrumb mixture. Shallow fry untl golden brown on each side. Bake at 180C for 10-15 minutes, on a pre-heated tray.
Mix in a shaker with plenty of ice, strain into a martini glass -- and enjoy! If you want to get creative, try using other nectars too (mmm like mango).
Place noodles in 2 quart casserole, add butter. Mix in cream cheese and cottage cheese. Add salt and pepper to taste. Saute onions and green peppers until glossy and translucent. Add ground beef and brown lightly. Add tomato sauce to meat mixture and heat until bubbly. Pour meat mixture over noodle mixture and spread to cover. Sprinkle grated cheddar on top of meat mixture. Bake in 350 degree oven for 35 minutes.
Preheat oven to 350°. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; saute 2 minutes. Cool. Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl. Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
Preheat oven ot 425°F. TOPPING: Combine ingredients with a fork for topping. Reserve. FILLING: Whisk pumpkin puree, sugar, evaporated milk, eggs and vanilla in a large bowl. Stir remaining ingredients. Pour into prepared pie plate. Bake in preheated oven 15 minutes, reduce heat to 350F,and bake for 45 minutes. Add reserved topping and bake for an additional 20 minutes. Remove from oven and cool before serving. Serve with freshly whipped cream.
Cook the potatoes with the jackets on by either boiling or in the microwave. When they have cooled enough to handle, remove the skins and dice into approximately 1/2" cubes. Place them into a large bowl and add the chopped celery. Chop the bacon and mince the garlic finely, and cook them together in a saute pan until the bacon has browned. Chop the onion and add to the bacon mixture. Saute over med-low heat stirring frequently until the onions start becoming translucent. If you are using dehydrated chopped onion, add it to the next step instead. Mix together the vinegar, sugar, beef stock, eggs, salt, pepper, mustard and pepper flakes in medium bowl or large measuring cup until the the eggs are well incorporated and the sugar is dissolved. Add to the pan with the bacon mixture. Cook and stir over medium heat until bubbling and thickened. Pour over the potatoes and mix together well. Serve now or later, hot or cold.
Mix up your dressing ingredients and set aside. Mix all the dry salad ingredients (not the bacon) in a large salad bowl. Pour the dressing over the other salad ingredients, mix well. Mix in the bacon just before serving the salad.
Combine first 3 ingredients in container of electric blender; cover and process until smooth. While blender is running, add ice cubes, 1 at a time, processing until smooth. Pour into glasses and serve immediately.
Boil chicken in broth or stock, I cut the chicken into cubes with kitchen scissors before boiling. Save the stock in case you need to add a bit of liquid to the mixture. Combine Rotel, soups, onion, olives, and chicken. In a large Pyrex baking dish layer crushed Fritos, cheese, and chicken mixture. Repeat layers until all is used, ending with crushed Fritos.-. Heat until bubbly @ 350 degrees. When done, cover top Frito layer with cheese, and put back in oven until melted.
Bring the water to a boil and add the egg noodles. Cook until the noodles begin to soften. Add the remaining ingredients. Reduce heat to medium-low, cover, and cook for 20 minutes, stirring occasionally. Salt to taste.
In a large mixing bowl, toss the chopped apples in 2 tablespoons lemon juice (Note: orange juice could also be used instead of lemon juice). Add in the drained pineapple tidbits, mandarin oranges and grapes. In a small mixing bowl, combine the dry pudding mix with 1/4 cup orange juice and the liquid you had drained from the can of pineapple. Using a wire whisk, mix it until it starts to thicken. If it seems too thick, thin it with a little more orange juice. Pour the dressing over the fruit and toss gently to mix well. Fold in the blueberries last (and gently). Chill until ready to serve. This keeps 3-4 days if it lasts that long!
Preheat oven to 375°F. Cut sausages into 3/4" pieces. Fry in oil over medium heat until cooked completely through. Remove to a lightly greased casserole dish. Meanwhile, chop sweet potatoes into 3/4" cubes, place in a microwaveable bowl with 2 Tbsp water, cover and cook on high 3-5 minutes or until tender. Drain (if necessary) and add to sausage. Slice onion into thin rings. Core and slice apple into thin slices, peeling if desired. Drain all but 1 Tbsp grease from sausage pan. Add onions and cook, stirring often until soft and golden. Add apples and cook an additional 2 minutes. Add garlic and rosemary. Cook, stirring, for 1 minute. Add wine and broth. Cook for 2 minutes, stirring a couple of times. Add onion mixture to sausage and sweet potatoes and stir gently to combine. Place in oven for 15-20 minutes.
In the bowl of a food processor, combine all-purpose flour, granulated sugar and coarse salt and pulse until combined. Add butter and pulse until the mixture is the texture of coarse meal with some larger pea-sized pieces of butter. Add 6 tablespoons of the of ice water to the mixture and pulse just until the dough is evenly moistened. You should be able to squeeze a bit of the dough together and have it hold. Add up to two more tablespoons of water if necessary, but don't let the dough get too wet. Divided the dough in half onto two pieces of plastic wrap. Shape each half into a square, wrap well and chill for at least 2 hours. On a lightly floured surface, roll the dough into a 8 1/2-inch-by- 12 1/2 inch rectangle. Trim 1/4 inch off each edge then cut the dough into 8 rectangles. Transfer the rectangles to a baking sheet and repeat with the remaining disc of dough. Preheat the oven to 375°F Make an egg wash by beating 1 egg well. Brush the edges of half of the rectangles with the egg wash. Add 1 tablespoon of the jam to each of those rectangles and spread it out leaving a 1/2-inch border. Top each of these rectangles with another and use a fork to seal the edges. Cut three small slits in the top of each tart to vent steam. Transfer the tarts to two parchment-lined baking sheets and brush them with egg wash. Bake until deep golden brow, 20 to 24 minutes. Transfer them to a rack to cool completely. Meanwhile, prepare the frosting. In a medium bowl, whisk together powdered sugar, milk, and vanilla extract. Add a bit more milk for a thinner glaze, if you like. Use a spoon to spread a bit of glaze on the top of each tart. Sprinkle with sanding sugar and serve immediately or let the tarts stand at room temperature until the glaze has set, about 2 hours.
In a large pan melt butter and cook onion until translucent. Add chorizo, garlic, & kale. Cook about 10 minutes until the kale starts getting tender. Add in mushrooms and cook about 3 minutes. Sprinkle with flour and cook for a minute or two. Add the milk or cream & paprika. Stir and cook until bubbling and let thicken. Add salt and pepper to taste. Serve over pasta.
Chop all ingredients, add to the pressure cooker. Add spices, water and oil. Make certain your water level comes up to at least 3/4 of the chopped veggies in the pressure cooker. Fasten pressure cooker lid on, place rocker on top (I use a Presto stainless steel pressure cooker with a weighted rocker, which will maintain 15 psi or pounds per square inch when it's rocking and steaming). Stove top gas or burner heat to high, until pressure cooker is at optimal pressure, or the rocker is jiggling and steaming. When pressure cooker is rocking, let it cook for 15 minutes. After 15 minutes, cut the heat and let the pressure cooker cool down to decompress on it's own. After it has decompressed (such as when your safety lock has dropped), open and enjoy.
In a blender, puree chipotle and lime juice until smooth. Whisk chipotle mixture into mayonnaise 1/3 at a time. You may not use all of the chipotle depending on spiciness. Stir in cilantro, salt and pepper.
Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling. Combine 4 quarts of the water and lemon juice in a large bowl; set aside. Fill a Dutch oven 3/4 full with water; bring to a boil. Immerse peaches for 20 seconds or until skins easily peel away; remove with slotted spoon and plunge into ice water. Slip skin off peaches using a paring knife. Cut peaches in half; remove pits. Place peach halves in the water and lemon juice solution to prevent browning. Cut peaches into chunks; place in food processor. Process until finely chopped and measure exactly 3 cups of fruit. Combine peaches and 3/4 cup water in a large saucepan. Gradually add pectin, stirring until blended. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over medium-high heat. Boil for 1 minute, stirring constantly. Remove from heat; add SPLENDA(R) Granulated Sweetener stirring until SPLENDA(R) Granulated Sweetener dissolves. Skim off any foam with metal spoon. Ladle hot jam immediately into prepared jars, filling to within 1/4-inch of tops. Wipe jar rims and threads and cover with 2-piece lids. Screw bands tightly and place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil and process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks. Serving size is 1 Tbs.