HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set oven to 350 degrees. Grease a 13 x 9-inch baking dish. Line a baking sheet with foil, then spray with cooking spray. Prick each sweet potato with a few holes. Place on the baking sheet and bake for about 1 hour or until fork-tender all the way through to the middle (baking time will vary slightly). Cool the potatoes slightly then scoop out the pulp. Place the pulp in a large bowl. Add in 1/3 cup sugar (start with 1/3 cup and add in more to taste after if desired) melted butter, eggs, pinch salt, vanilla and evaporated milk or milk; mix with a wooden spoon to combine. Transfer/spread the mixture to the prepared baking dish. For the topping; in a small bowl combine 1/3 cup melted butter with brown sugar and flour; mix to combine. Mix in the nuts. Spread over the sweet potato mixture in the baking dish. Bake for about 25 minutes or until completely heated through. Delicious!
Combine the spice mix ingredients. Wash oranges. Insert cloves into oranges in a decorative pattern (stripes, swirls, whatever strikes your fancy!). Roll cloved oranges in the spice mixture within 24 hours and set in a warm place to dry, turning fruit daily. Drying takes from two weeks to possibly a month. Pomanders are completely dry when they are hard. Remove pomanders from the spice mix, dust off a little, and tie with decorative ribbons. Set out in a bowl, or you can use as Christmas ornaments.
Preheat oven to 180°C Grease 4 x 12 hole mini-muffin pans. You can make these in batches if you do not have pans to make 48 muffins. Whisk eggs with 2/3 of the sour cream. Stir in the chives, zucchinis and cheese. Spoon into mini-muffin tins and bake for 15 minutes. Cool on a wire rack. Top the mini-frittatas with the remaining 1/3 cheese and sprinkle over the extra chives. Serve at room temperature.
Heat your rice cream on the stove-top or in the microwave (I used a microwave-safe bowl and heated the cream at 765 watts for 1:20 min). Add in the chocolate pieces and stir until smooth. Line a small loaf pan (about 7X3 inches) with cling film and start assembling your dessert by covering the base of the pan with chocolate. Continue by layering cookies, banana and chocolate into the pan until you have used up everything. The last layer should be chocolate (I got 9 layers in total). Place dessert in the fridge and chill for at least 3 hours, best overnight. Slice and enjoy. :) Its great with additional fruit.
In a large skillet, over medium heat, melt butter. Add onions, pepper flakes and salt; saute until onions are tender. Stir in garlic. Reduce heat to low; cook, stirring occasionally, for 30-40 minutes or until the onions are a deep golden brown. Add the grape tomatoes, vinegar and 2 Tbsp oil to the skillet. Meanwhile, cook pasta according to package directions. Drain pasta; Toss with onion mixture. Drizzle with remaining olive oil. Sprinkle with bacon and Parmesan cheese and pepper and heat through. Garnish with fresh basil, if desired.
Preheat oven to 350 degrees Farenheit. Spray Bundt pan cooking spray of choice. Mix all ingredients until well blended. Pour ingredients into greased pan. Bake at 350 degrees for 1 hour and 15 minutes or until toothpick inserted in the middle comes out clean. I always began checking mine around 45 minutes!
In large pan cook broccoli in water, adding bouillon cubes. Do not drain. Put milk, cheese, and flour in blender, mix well. Then add this to broccoli. Add half-n-half. Cook, stirring frequently until mixture thickens,. Be careful not to scorch.
In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired.
In a bowl combine all sauce ingredients and set aside. Cook noodles or pasta, drain, and set aside. In a large, deep skillet, over medium heat, cook chicken and onions in canola and sesame oil. Halfway through cooking, add garlic to pan. When chicken is done add sugar peas and stir to heat (about a minute or two). Add sauce mixture and stir to coat chicken. Little by little add cooked noodles or pasta stirring to coat. Serve garnished with chopped peanuts and cilantro.
Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 6 patties. Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side.
Stir together dry ingredients. Make three wells in mix. put banana and oil in one well, vinegar in another and vanilla in the third. Pour water over top. Stir. Pour into 8x8 pan. Bake at 375 for around 30 min until springs back when touched or comes out clean when poked w/fork.
In a medium skillet cook onion in margarine or butter for 5 minutes or until tender, stirring occasionally. Add raisins, wine, and salt. Cook and stir 1 minute more. Remove from heat and set aside. In a medium saucepan combine brown sugar, cinnamon, and 1 cup water; heat to boiling. Reduce heat and simmer, uncovered, for 10 minutes. Add 2 cups of the cranberries and cook, uncovered, for 5 minutes, stirring occasionally. Add remaining cranberries; cook 3 to 5 minutes more or until berries pop, stirring occasionally. Remove cinnamon sticks. Stir in onion mixture. Transfer to a medium bowl. Cover and chill at least 2 hours or up to 3 days.
Put the flour into a bowl; add salt; then slowly add 1 1/2 cups water, whisking to eliminate lumps. Cover with a towel, and let sit while oven heats, or up to 12 hours. The batter should be about the consistency of thin pancake batter. When ready to bake, heat the oven to 450°F Put the oil in a 12-inch rimmed pizza pan or skillet (along with the onion and rosemary if you're using them) and put in the heated oven. Wait a couple of minutes for the oil to get hot, but not smoking; the oil is ready when you just start to smell it. Carefully remove the pan (give the onions a stir), pour in the batter, and return the skillet to the oven. Bake 30 to 40 minutes, or until the flatbread is well browned, firm, and crisp around the edges. (It will release easily from the pan when it's done.) Let it rest for a couple minutes before cutting it into wedges or squares. To use for pizza, top baked flatbread with a thin layer of tomato sauce, a sprinkling or crumble of cheese, and thinly sliced vegetables, cooked meat, olives, onions, etc. Turn on the broiler and put the pan under the heat until the ingredients are hot and bubbly. Let rest as above, then cut and serve.
Evenly layer softened chocolate ice cream into a 9x5x3 in loaf pan. Smooth the surface. Cover and freeze until firm. Repeat with pistachio ice cream. Combine vanilla ice cream with cherries, nuts and flavoring, mixing well. Even spoon over pistachio layer. Cover and freeze until firm. Spread raspberry sherbet over vanilla layer. Smooth the surface. Cover with foil and freeze at least 6 hrs or overnight. Run dinner knife around edges of mold. Dip bottom of mold quickly into hot water, place well-chilled serving platter over mold and invert. Garnish as desired with cherries, macaroon crumbs or nuts. Slice Spumoni with a knife dipped into hot water.
Melt the butter in a large pot and fry the meat to seal it. Remove the meat from the pot and set aside. Fry the onion with the garam masala and chili powder till the onion is golden. Put the meat back in the pot with the tomato puree and the cardamoms. Stir and cover the pot with a close fitting lid reduce the heat to low and cook for 30 minutes stirring from time to time. If the curry looks too dry add a little water. Add the vegetables, salt, lemon juice, and the water; bring to the boil, reduce heat and simmer till the meat and vegetables are tender. Serve with plain boiled rice and a dish of dhal.
Heat oven to 350Generously grease Bundt or 10 inch tube pan. Gently press 1/2 cup chopped Almonds into bottom and half way up sides of pan. In large bowl combine cake mix, 1/2 cup orange juice, water, oil, almond extract,& eggsBeat at low speed untill moist. Beat at high speed for 2 mins. Stir in whole almond carefully pour batter into prepared panBake at 350 for 30 to 45 mins. Cool upright in pan 10 mins. Invert onto serving plate. In small bowl combine all glaze ingredients. Blend well. Spoon over warm cake. Cool completely.
mix coll whip with the dry pudding mix. Fold in the cranberry sauce and chill. note servings are a guess.
In a dutch oven, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute. Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
In a saucepan over medium heat, saute the onions in olive oil for 3 to 5 minutes, until onions are translucent. Add garlic and mushrooms; saute about 5 minutes, until the mushrooms have released their moisture. Stir in the chili powder and salt. Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once. Meanwhile, preheat the oven to 350° F. To prepare the peppers, boil a pot of water. Cut the tops off the pepper and remove the seeds and ribs. Boil the peppers for 5 minutes, and then drain them. When quinoa is finished simmering, combine the beans and maple syrup with the cooked quinoa mixture. Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes. Remove from oven; garnish with cilantro, and serve.
Heat butter and oil over medium-high heat in large saute pan. Add shallots; saute until golden brown and crisp, about 7 minutes. Transfer with slotted spoon to paper towel-lined plate; set aside. In same pan, bring mushrooms, green beans, cream, lemon juice, and thyme to strong simmer; season to taste with salt and pepper. Reduce heat to low; cover and simmer, stirring occasionally, until beans are tender but still offer some resistance to the bite, 15-20 minutes. Remove cover; simmer briskly to thicken cream if necessary. Adjust seasonings and transfer beans to large serving bowl. Garnish with fried shallots and serve immediately.
In a large bowl, combine the first five ingredients. Add zucchini and stir until coated. Combine the eggs, milk and oil, stir into zucchini mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with parmesean cheese. Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire rack.
Preheat oven to 425 degrees. Line a 9" pastry dish with one of the crusts. Combine sugar, flour, nutmeg and salt and whisk to blend. Add this to the peaches. Sprinkle on lemon juice and almond extract. Pour into the pastry-lined pan. Dot with butter. Adjust top crust, crimp edges and cut steam vents, or use a lattice top. Bake for 40-45 minutes, or until crust is browned and peaches are tender.
Combine everything in blender or food processor and process until smooth. The blender gives the best result. If you need more liquid to make a nice consistency, add a bit more yogurt. Chill. Serve with pitas or as a veggie dip.
Peel and rinse potatoes, then slice them and add them to a pot of boiling water. Once boiled until very tender, drain. I usually boil for aprox. 15 minutes, give or take a few. Add back to the pot beat with electric mixer adding butter and folding in sour cream. Once thoroughly mixed, add the rest of ingredients and mix again except paparika which I sprinkle just a bit on top for color. They are ready to be served. My husband loves these!
If using fresh tomatillos, boil in salted water to cover until JUST tender, about 8-10 minutes. Drain. For canned ones, just drain them. Place the tomatillos, cilantro, and onion in a blender or processor. Blend until coarsely pureed. Put in a bowl, and add 1/4 cup water or until it has reached a sauce-like consistency. Add salt, and let stand 30 minutes before using.
Butter a large bowl. In a quart saucepan, combine sugars, syrup, water and salt. Cook to 235 degrees on a candy thermometer. Add almonds; cook to 250 degrees stirring occasionally. Continue cooking to 295 degrees, stirring occasionally. Add butter; stir until melted and completely blended into the syrup mixture. Remove from heat. Add half the popcorn. Stir syrup up from the bottom of the pan, coating corn well. Pour remaining popcorn into the buttered bowl. Pour mixture over the popcorn in the bowl; stir until all corn is covered and almonds are evenly distributed. Spread mixture onto a cold buttered surface; break apart with a fork.
In a double boiler, melt chocolate and peanut butter chips. Stir in peanuts and crumbled chips. Drop on wax paper and leave to cool. Store in the refrigerator. You can also freeze these and take them out when you have company or just need something sweet. Makes about 48.
Scald milk and stir in sugar, salt and shortening. Cool to lukewarm. Dissolve yeast in very warm water. Stir until dissolved, then stir into the lukewarm milk mixture. Add beaten eggs and 3 cups flour. Beat until smooth and stir in an additional 2 cups flour. Turn dough out onto lightly floured board and knead until smooth and elastic. Place in a greased bowl and brush top with soft shortening. Cover and let rise in a warm place, free from draft, until double in bulk (about 1 hour). Punch down and turn out onto lightly floured board. Use as desired to make any of the following sweet breads.
Slice eggs in halves the long way. Remove yolkes and mince them. Mix them along with crab meat, celery, green pepper. Blend dressing with mayo/sour cream. Add to filling. Stir well. Fill eggs. Chill.
1. Preheat Easy Bake Oven for 20 mins. 2. Stir together pancake mix and water, add little drips of water if batter is too thick 3. Spray Easy Bake muffin tin with cooking spray, and spoon batter into muffin cups so batter slightly overfills cups. 4. Bake in Easy Bake Oven for 9 mins, move to cooling area for 3 mins. 5. Makes 2 batches of 6 muffins each.
Spoon the yogurt into a bowl. beat in as much harissa as you like. Stir in most of the coriander and mint, and season if you like. Tip into a serving bowl. garnish with the rest of the herbs and serve.
Using a food processor, puree garlic, sugar, shallots, fish sauce, lime juice and pepper. Add lemongrass and the 1/4 cup of oil; process to a puree. Place shrimp in a large shallow container with lid and pour marinade over shrimp to cover. Cover and refrigerate for at least 2 1/2 hours. Light a grill. Cut each sugarcane stick in half on a sharp diagonal so each piece has a sharp point. Scrape off marinade. Make a slit near the shrimp's tail and one near the head with a sharp knife. Thread a sugarcane stick through the slits; the shrimp should lie flat. Grill the shrimp over a hot fire, brushing them once or twice with oil, until lightly charred and just cooked through, about 3 minutes per side. Place shrimp on a serving platter and sprinkle with peanuts and cilantro. Serve the shrimp with the Vietnamese Dipping Sauce.
In a 4-quart mixing bowl, combine all ingredients except the canola oil. Stir oil into dry ingredients and mix well. Store in large air-tight container or several smaller ones in fridge or freezer.
Place prawns in a bowl with lemon juice and a pinch of salt. Mix well and put aside for 15 minutes then wash them and pat dry. Mix all the marinade ingredients together and add it to the prawns. Cover and put in the fridge for at lest one hour. Beat the batter ingredients together. Heat the sunflower oil in a small pan. Coat each prawn in cornflour, shaking off the excess, then dip into batter and drop into hot oil. Deep fry until golden for 2-3 minutes. Don't overload the pan; you should be able to cook 3 or 4 at once. Drain on kitchen paper and serve with a sweet chilli dipping sauce.
Combine all in a large salad bowl and mix well to coat salad with dressing. Voila! Would be good with probably most viniagrettes but personally I make mine with Newman's Low-Fat Sesame Ginger Dressing! It really adds an asian twist and is relatively healthy.
Pierce eggplants with a fork on all sides. Broil the eggplants on a broiling pan in the oven. Broil, rotating approximately every 20 minutes, until all sides are well cooked and the eggplants begin to collapse and release juices. You can test doneness by pressing on the eggplants with a spatula or turner: the flesh should give and juices should drain out. (You could also grill the eggplants to get a smokier flavor). Remove pan from oven. Weight eggplants (e.g. setting a pyrex pan on top and weighting with canned goods) and allow to cool and for additional juices to drain. Finely mince shallot. Peel off all eggplant skin. Put eggplant flesh in bowl. Mash with fork. Add shallot, salt, olive oil, and lemon juice to taste. Serve with delicious, crusty bread.
Saute onion in oil in large saucepan about 5 minutes, stirring occasionally. Stir in carrot, garlic and red pepper; cook until tender. Add stock, tomatoes, water and cabbage; simmer uncovered 20 minutes. Season to taste with hot sauce. and garnish with cilantro if desired.
Combine eggs, sugar, oil, juice and pineapple. Mix well. Sift together baking powder and flour and mix into pineapple mixtures. Fold in nuts. Pour into greased and wax paper lined 9 x 5 inch loaf pan and bake at 350 degrees until toothpick inserted comes out clean, about 50 minutes. Or fill greased muffin cups 3/4 full and bake at 350 degrees for 25 minutes.
Heat the oil over high heat in a medium saucepan. Add the chiles, bell pepper, and shallot; cook over high heat for 2 minutes. Add the vinegar and honey to the chile mixture, reduce the heat to low, and simmer until almost all the liquid has evaporated, about 3 minutes. Remove from the heat; cool. Place 2 of the peaches and the butter in a food processor or blender. Process until well mixed. Add cooled chile mixture to the butter puree, and process until well blended. Transfer the butter mixture to small bowl. Mince the remaining peach, add it to the butter mixture, and blend well. Cover and refrigerate in an airtight container until ready to use, or freeze it.
Place dough ingredients in bread machine; set to dough setting. Check after five minutes that dough is slightly sticky but firm to the touch; add flour and water as needed. For filling: Mix brown sugar and cinnamon together. After cycle ends, turn out dough onto lightly floured surface. Roll into rectangle to 1/8 inch thickness (It should be about 13 x 9) Brush lightly with butter. Sprinkle on filling, leaving about 1/2 inch free on far edge. Press filling into dough. Roll tightly into log, pinching at ends. Using a piece of dental floss, cut log in half; cut halves in quarters. Place into greased 9 x 9 (circle or square). Cover and place in warm area until doubled in volume, about 20 minutes. Bake at 350 for 20 minutes, or just until browned lightly. Combine all icing ingredients with whisk. Spread over warm rolls. Cut apart and enjoy!
Saute chopped onion in olive oil. Add beef. Cook well. Add can of tomato soup undiluted. Cook egg noodles according to directions on package. Drain well. Add can of cream of mushroom soup, undiluted. Grease casserole dish. Place 1/2 of beef mixture in bottom of casserole. Add 1/2 of noodle mixture. Put rest of beef on noodles. Add remaining noodles. If desired, sprinkle paprika lightly over top of noodles. Bake in 375 degree F (175 degrees C) oven for 20-25 minutes, or until bubbly.
Skewer shrimp on 6-inch bamboo skewers. Combine the remaining ingredients and marinate shrimp overnight in the mixture. Season the shrimp with salt and pepper and sear in a hot pan.
Cut marshmallows into thirds and keep in the freezer while you prep the dough. Mix the flour, cocoa, baking soda, and salt. In another bowl, cream together shortening and sugars. Add eggs and vanilla to sugar mixture and beat well. Stir in the dry ingredients. Chill dough. Preheat oven to 400 degrees Farenheit. Roll dough around each piece of marshmallow, sealing the edges. Roll each cookie in sugar and place on ungreased baking sheet or silpat about 1 1/2 inches apart. Bake for 4 1/2 to 5 minutes. (Cookies will still be very soft when done but will firm up nicely.). Let cool.
Place beans in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, in a skillet, cook bacon until crisp. Remove bacon and set aside. Saute onion in drippings until tender; remove with a slotted spoon. Drain beans; return to pan. Add onion, 1 tablespoon drippings, salt and pepper; heat through. Crumble the bacon; add to the beans and toss. Serve immediately.
Place the swordfish in a shallow bowl. Whisk the lemon juice, shallots, garlic, mustard, oil and thyme in a small bowl; season with the pepper. Pour over the swordfish. Marinate, covered, at room temperature for 30 minutes, or in the fridge for several hours. Set up your gas or charcoal grill and brush the grill rack with oil. Arrange the swordfish on the rack; grill for 3-4 minutes on each side, or until seared on the outside and cooked through.
Cook the pasta in lots of salted water. While the pasta is cooking, make the sauce:. Heat 1 Tbsp oil in a large skillet over med-high heat. Sprinkle the chicken cubes with salt and pepper, then saute them in the oil until browned on the outside. Take the pan off the heat and remove the chicken. Don't worry if it is not cooked all the way through. Add 1 Tbsp to the pan and turn the heat to med-low. Add the garlic and cook for 30 sec -- do not allow it to brown. Add the chicken broth, the cream cheese, the cream and the jerk sauce. Simmer for about 5 minutes, until the cream cheese melts and the sauce thickens slightly. Taste, and add more jerk sauce if you want more spice. Add the chicken, and simmer for 1 more minute, until all chicken is cooked through. Add spinach and frozen peas, and cook for 30 seconds to 1 minute, until peas are warm. By now the pasta should be cooked. Do not drain the pasta. Rather, use tongs to remove it from the water and put it, still dripping, into the sauce. (The drips of pasta water are starchy and help thicken the sauce.). Turn off the heat under the sauce. Toss, adding salt and pepper to taste. If using parmesan, add it now, and toss. Serve!
In a medium mixing bowl stir together the flour, brown sugar, baking powder, and salt. Set aside. In a small mixing bowl stir together the cream cheese and egg yolk mixture. Add egg yolk mixture all at once. Stir just until combined but still slightly lumpy. In a small mixing bowl beat the egg white until stiff peaks form. Gently fold beaten egg white into flour and egg yolk mixture, leaving a few fluffs of egg white in the batter. Do not overmix. Pour half of the batter onto grid of a preheated, lightly greased waffle iron. Close lid quickly; do not open during baking. Bake according to directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. If desired, top with fresh fruit and yogurt.
Prepare dressing and set aside. Arrange greens in bowl and top with remaining veggies. Top with a dollop of cottage cheese and a sprinkling of cheddar. Scatter sunflower seeds. Dress salad and enjoy.