HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a square 8x8 pan with cooking spray. Blend the pumpkin, sugar, egg and egg whites, and applesauce until smooth. Add the flour, baking powder, salt, (and cocoa powder if using that method); blend until smooth. Melt the chocolate (I put the the 1-oz square in a small dish and microwaved on high for 30 seconds) and blend it into the mixture, incorporate completely. Add the spices and fully blend them inches. Mix in the chocolate chips, then spread the mixture evenly into the pan. You might need a rubber scraper to do this. Bake at 350. Depending on your oven strength, bake for 20-30 minutes or until completely set. (My convection oven only needed 20 minutes.) Cut into squares, 4x4 to yield 16 brownies.
Preheat broiler. Place rack 4 to 5 inches from heat source. If you are using large sea scallops, slice horizontally through center. Add sherry to the melted butter. Put 2 tablespoons of the butter/sherry mixture in shallow baking pan and arrange scallops in single layer. Combine crumbs and seasonings and sprinkle over the scallops. Drizzle remaining butter/sherry mixture over the scallops. Broil about 5 to 7 minutes. Serve hot with lemon wedges. Serves 3 or 4 as a main course, 6 to 8 as an appetizer.
Preheat oven to 350 degrees and coat a 13x9 baking dish or pan with a non-stick spray. Peel and slice each apple into 16 pieces. Wrap apples in Crescent Rolls, and place rolled slices in pan, making 2 rows. Place additional apple slices between the rolled slices and between the rows. Mix melted butter, sugar and cinnamon together. Pour mixture over wrapped apples. Pour the can of Mountain Dew over all ingredients in pan. Sprinkle with additional cinnamon. Bake for 45 minutes or until golden brown. Serve with vanilla ice cream -- enjoy!
Blend pudding mix, sour cream, and milk. When thickened, add Amaretto. Refrigerate. Serve as a dip for fresh fruit.
Stir together the dry ingredients (flour through cloves) to combine thoroughly. Add prunes, stirring well to coat with flour. Cream together butter and sugar, then beat in egg until fluffy. Gradually blened in flour mixture. Shape into 24 cookies and place on a parchment paper lined cookie sheet. Press coconut into the top of each cookie. Bake in a preheatedd 325* oven for 15-20 minutes until golden. Drizzle cookies with warm honey and let cool. Enjoy!
Preheat oven to 350°; grease the inside of a 9 x5 inch loaf pan and dust with flour. Combine the flour, baking powder, baking soda, and salt in a bowl. In a large bowl, combine the butter and brown sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the sour cream; stir in the orange zest and vanilla. With the mixer on low, add flour mixture 1/2 cup at a time, scraping down the sides of the bowl a few times as necessary. After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Make the glaze: whisk together the sour cream, powdered sugar, and vanilla; spread the glaze over the top of the cake with an offset spatula, letting it drip down the sides. Let stand until the glaze is set, about 1 hour; slice and serve. Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.
In a cuisinart, pulse the chocolate until it becomes a coarse mixture, the consistency of gravel. Pulse in the walnuts, briefly, until they are coarsely chopped -bigger chunks than the chocolate. In a large bowl, beat the egg yolks until pale in color, then gradually beat in the agave. In a separate large bowl, beat the egg whites to stiff peaks, then beat in the salt. Fold the chocolate-walnut mixture into the egg yolk mixture. Then fold the egg whites into the egg yolk mixture. Place in a well greased 9-inch springform pan. Bake at 350° for 20 minutes, then turn the oven off and leave in for 10 more minutes, until firm to the touch and golden around the edges. Cool in the pan, then serve.
Drain can of tuna and place in microwave safe bowl. Cover with American cheese slices. Microwave until cheese is melted. Stir until creamy. Add chili powder to taste. Spoon on crackers like a dip or over toasted bread. Enjoy!
Pace spaghetti, chicken, and sauce in baking dish. Top with 1/4 cup parmesan cheese. Bake at 350 degrees until hot through.
Mix the dry ingredients Lightly beat eggs, stir into the dry ingredients, Drop by teaspoons into boiling soup or stew. Cover and cook for 15 minutes. Alternative; You can use 2/3 cup of Bisquick , eggs and parsley.
Mix all ingredients together. It's best if you refridgerate at least 2 hours before serving.
Combine the ingredients in a salad bowl and toss gently to mix. Serve at room temperature.
Mix mayo, sugar and vinegar to make dressing. Toss other ingredients together, add dressing and mix.
Combine all in saucepan. Bring to a boil over moderate heat; stirring constantly. Reduce to simmer for 10 minutes. Can be served hot or cold.
Melt butter in a pan. Watch carefully for butter to turn brown. Remove from heat. Add breadcrumbs and stir until well blended. Sprinkle over cooked, drained vegetables.
I use 4-6 sweet peppers and 2-3 hot pepper to get the amount in the recipe above. I grind the peppers in the food processor. Combine all but the pectin in a pan and bring to a rolling boil. Remove from heat and let stand for 20 minutes. Reheat and boil for 3 minutes stirring constantly. Remove from the stove and add the pectin. Stir for 7 minutes. Pack in hot, STERILE, jars and seal with parrafin wax. You can put this in the smaller jars for gift-giving.
In a large, heavy pot, heat the oil over medium-high heat. Add onions, bell peppers, and garlic, and Serrano (or jalapeno) peppers, and cook, stirring, until soft (about 3 minutes). Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown (about 6 minutes), Add chili powder, cumin, salt, and cayenne and cook until fragrant (about 30 sec). Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Remove from heat and stir in cilantro. Serve over brown rice and top with sour cream and avocado.
Preheat oven to 425° (Important!). Grease a 9-inch square baking pan. In a large bowl, mix dry ingredients. In a separate bowl, beat egg with milk and butter. Add to dry ingredients and stir just until moistened. Bake in prepared pan* 20 minutes or until cake tester inserted in center comes out clean. *You can either take a paper towel and rub butter all over the inside of the pan to coat or use PAM- but butter works best!
In bowl, stir lemon juice into milk to sour it. Stir in egg, oil and molasses. Set aside. In another large bowl, combine bran, both flours, sugar, lemon zest, baking powder, baking soda and salt. Add milk mixture and blueberries or raisins. Spoon mixture into muffin pan sprayed with nonstick spray. Bake at 375 F for 20-25 minutes.
1. Heat the butter and oil in a heavy saucepan or earthenware pot. Add the onion, and cook over moderate heat for 3 to 4 minutes. Add the pancetta and cook untion the onion is translucent. Stir in the carrot, celery, and garlic. Cook 3 to 4 minutes more. 2. Add the beef, and crumble it into the vegetables with a fork. Stir until the meat loses its red color. Season with salt and pepper. 3. Pour in the wine, raise the heat slightly, and cook until the liquid evaporates, 3 to 4 minutes. Add the milk, and cook until it evaporates. 4. Stir in the tomatoes with their juice, and the herbs. Bring the sauce to a boil. Reduce the heat to low, and simmer, uncovered for 1 1/2 to 2 hours, stirring occasionally. Correct the seasoning before serving. Serve over pasta.
Preheat oven to 375°F Grease 9-inch square baking pan. Combine flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla in large mixer bowl until creamy. beat in egg; gradually beat in flour mixture. Stir in 1 1/4 cups morsels and nuts. Spread into prepared baking pan . Bake for 20-23 minutes. Remove pan to wire rack. Sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Cool in pan on wire rack; rerfrigerate for 5-10 minutes or until chocolate is set.
Whisk hoisin sauce, soy sauce and sesame oil together in medium bowl. Measure 1 1/2 tablespoons of mixture into separate bowl, then stir in beef. Cover and marinate beef in refrigerator for at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining mixture. In separate small bowl, combine garlic, ginger and 1/2 teaspoons vegetable oil. Heat 1 tablespoons vegetable oil in 10-inch non-stick skillet over high heat until just smoking. Add beef, break up any clumps and cook, without stirring, for 1 minutes. Stir beef and continue to cook until browned, about 1 minute; transfer to large clean bowl. Wipe now-empty skillet clean, add 1/2 teaspoons vegetable oil and heat over high heat until just smoking. Add broccoli and cook 30 seconds. Add water, cover and steam until broccoli is bright green and begins to soften, about 2 minutes. Uncover and continue to cook until water has evaporated and broccoli begins to brown, about 2 minutes; transfer to bowl with beef. Add remaining 1 teaspoons vegetable oil and bell pepper to again-empty skillet and cook over high heat until crisp-tender and spotty brown, about 2 minutes. Stir in scallions and continue to cook until wilted, 2 to 3 minutes. Push vegetables to sides of skillet. Add garlic mixture to center and cook, mashing mixture into skillet until fragrant, about 30 seconds. Stir garlic mixture into vegetables, then stir in cooked beef and broccoli with any accumulated juices. Whisk broth mixture to recombine, then add to skillet and simmer until sauce has thickened, about 1 minutes. Remove from heat and cover to keep warm. Meanwhile, bring 4 quarts of water to boil in large pot. Add noodles and cook, stirring often, until tender. Reserve 1/2 cup cooking water, then drain noodles and return them to pot. Add beef mixture and chili-garlic sauce and toss to combine. Adjust consistency with reserved cooking water as needed. Serve.
In a medium bowl, combine the tomatoes, oil, vinegar, marjoram, thyme, salt (if desired), and hot pepper sauce. Stir to mix well. Stir in the rice, beans, onion, and celery. Serve the salad at room temperature, or cover and refrigerate before serving. Leftover salad will keep in the refrigerator 2 to 3 days. Nutritional Information Per Serving (1/2 cup): Calories: 100, Fat: 2g, Saturated Fat: 0g, Calories From Fat: 17, Cholesterol: 0mg, Sodium: 16mg, Carbohydrate: 17g, Dietary Fiber: 3g, Sugars: 2g, Protein: 4g. Diabetic Exchanges: 1 Starch, 1/2 Monounsaturated Fat.
Preheat the oven to 425°F. Melt 3 tablespoons of the butter, pour into a mixing bowl, and whisk in the sherry, lemon juice, cayenne, black pepper, and salt. Add the egg, break it up with the whisk, and whisk to combine. In a large mixing bowl, toss the crab with your hands (feel for any missed shell remnants and remove) with the grated egg, scallions, jalapenos, and 1/2 cup bread crumbs. Add the butter mixture to the crab, tossing with your hands to evenly and gently combine. The mixture will be halfway between sticky and crumbly, but easy enough to compress into a cake. (Microwave or fry a small sample to check for spiciness. If planning to make crab cakes, form the cakes and refrigerate the mixture for about 30 minutes, or longer if wrapped in plastic wrap.). Using a 1/3 cup measure as a mold, pack the crab mixture into 10 portions, then either press the patties into cleaned crab shells or turn out onto a greased baking sheet if you intend to make crab cakes. Arrange the filled crab shells, if using, on a baking sheet. Top each portion with a sprinkling of the remaining 1/4 cup bread crumbs. Cut the remaining 2 tablespoons butter into 10 thin pats and set on top of each portion of crab. Bake in the oven on the middle rack for about 20 minutes, until the crab is slightly browned and drying on top. Remove, garnish each with a pinch of cayenne and some parsley, if using, and serve immediately with lemon wedges. (If making cakes, flip each cake once before garnishing and serving, as the bottom side will have browned more alluringly.).
In a heavy, non reactive, medium saucepan, thoroughly whisk together, granulated sugar, cornstarch and salt. Whisk in water until the mixture is completely smooth. Whisking constantly, bring to a boil over medium-high heat. Lower heat slightly and cook whisking constantly, until very thick, smooth and translucent, about 2 minutes. Remove pan from heat. Whisk in the butter until melted. In a deep medium bowl, whisk the egg yolks until blended. Whisk about 1/2 cup of the cornstarch mixture into the yolks until blended. Whisking vigorously, slowly add the yolk mixture to the cornstarch mixture until well blended. Return pan to medium-high heat and bring to a boil, whisking vigorously and scraping bottom of pan, until the mixture boils for a full 2 minutes. Don't undercook as the filling may thin out and become runny later. Remove from heat and whisk in lemon juice...vanilla. Strain the filling through a fine sieve into a medium microwave-safe bowl. Whisk in lemon zest. Taste filling and stir in more lemon juice or sugar, if desired. Cover and set aside. To make meringue: In a completely grease free large bowl, combine the egg whites, cream of tartar, and salt. Using a mixer on low speed (with a whisk shaped beater if available) beat the mixture until frothy. Raise to speed to medium and continue beating until mixture is smooth, fluffy and opaque but still too soft to hold peaks, (check by stopping and lifting the beater) immediately add the powdered sugar 2 tbsp at a time, beating for about 20 seconds after every addition. Add the vanilla. Raise the speed to medium high and beat for 2 1/2 minutes, scraping down the sides of bowl as needed. Raise the speed to high and beat for about 1 minute, or until meringue is fluffy and stands in firm but not dry peaks. Microwave the filling on medium power, stopping and stirring once, until piping hot, about 1 1/2 minute. Turn out the filling into the pie shell, spreading to even the surface. Set the pie on a rimmed baking sheet. Spread about half the meringue over the filling making sure the meringue touches the pastry all the way around. Add the remaining meringue, mounding it slightly in the middle. Attractively swirl the meringue with a table knife or the back of a large spoon. To bake the pie: bake for 12 to 17 minutes, or until meringue is cooked through and evenly tinged with brown all over. For even browning, rotate the pan from front to back after 6 minutes. Transfer pie to a wire rack. Let cool for at least 2 hours and then refrigerate until completely cold before covering; this will prevent the beading and weeping of the meringue. The pie will keep for 4 days, covered and refrigerated.
Combine the eggs and the milk in a mixing bowl. Sift together the flour, baking powder and salt. Add the dry ingredients to the egg blend, and beat with an electric mixer until you have a smooth batter. Test the mixture and see if it flows easily through a clean plastic funnel. If it's too thick, beat in a little milk. If it's too thin, add a little sifted flour. In an 8-inch skillet, heat the canola oil to 360-degrees F. Covering the bottom opening of the funnel with a finger, pour in at least 1/2 cup of batter into the top of the funnel. A partner will be very helpful. Remove finger and release batter into the hot oil, moving the funnel in a spiral as you do so. Fry the funnel cake until golden brown, about three minutes. Use a wide spatula and some tongs to carefully turn the funnel cakes in the hot oil and fry the second side for about 1 minute. Drain on paper towels and sprinkle with confectioner's sugar. Serve the funnel cakes hot, with syrup if you wish.
Mix all ingredients together until smooth. Grease your pan. Pour a ladle full of batter into the pan, swirling the pan to spread it all around. Cook till the top starts to bubble and then flip. Prepare all the omelettes in the same way. During this time you can begin to prepare the meat sauce. Keep the omelettes warm until the sauce is ready. Fry onion in large pan till golden. Add beef and fry on higher heat for about 5 minutes. Add tomato concentrate and fry 2 more minutes. Add wine and continue to cook until evaporated. Add tomatoes and spices until sauce gets thick. Season with salt and adjust spices to your taste. Serve with the sauce.
In a large bowl, combine flour, baking soda, cinnamon, ginger and salt. In another bowl beat eggs, mayonnaise. Gradually beat in flour mixture. Stir in remaining ingredients. Pour into a grease, floured 8 inch square cake pan. Bake 30 to 35 minutes. 350°F. Cool 10 minutes. Remove from Pan. Cool completely. Prepare topping by beating whipped cream til thick. Add vanilla and sweetener. Spread over cake.
Fry bacon until crisp. Remove and crumble. Add onions to grease and add sugar, mustard, salt, and vinegar. Cover and cook on stovetop for 20 minutes. Drain all beans except pork and beans. Add beans to cooked mixture and pour into a 3 quart casserole dish. Bake at 350°F for one hour. Remove from oven and top with crumbled bacon.
Cube Cheese and add to Slow Cooker. Chop Artichoke Hearts and Spinach and add to Cheese. Place in a slow cooker on High setting. Add Garlic and Pepper. Heat until melted, stirring occasionally. Takes about 1-2 hours.
Preheat oven to 375°F. Spread 1/3 of oil (or butter) in the bottom of a 9x13" casserole dish. Sprinkle minced garlic across the bottom of the dish. Top the garlic with half of the carrots, celery, potatoes, onion, and fish. Season with salt and pepper to taste, and add more of the oil (or butter). Take the remaining vegetables and fish and spread across the casserole dish. Sprinkle with salt and pepper to taste. Pour wine/stock/water (whichever you decided to use) over all of it. Spread the remaining oil/butter across the top. Cover and bake until the potatoes are cooked through -- about 45 minutes.
Heat 2 T of olive oil in a soup pot, add zucchini, garlic and bell pepper, season with salt and pepper and cook for 5 minutes. Stir in the broth and simmer for 15 minutes; add the corn, mushrooms and thyme during the last 5 minutes of cooking. Meanwhile, toss the shrimp with 1 tablespoon olive oil and season with about a tsp of Greek Seasoning. Cook in a frying pan for approximately 3 minutes, turning once; shrimp will should be opaque when done. Stir hot shrimp into the soup and serve.
Shake well with ice. Strain into large martini glass. Garnish with twist of orange peel.
Heat a small amount of oil in a pan over medium heat. Place onions in pan and cook until the onions are soft and translucent. Turn the heat down to low and leave, cooking, until the rest of the recipe is done, stirring occasionally. Place the chicken breast halves, one at a time, between layers of wax paper or plastic wrap. Pound each breast half so that it is an even 1/2-inch thick. Sprinkle the chicken with salt and pepper, to taste. Set aside. Heat the 2 teaspoons of olive oil in an extra-deep, 12-inch nonstick skillet over medium heat. Add the chicken to the skillet and cook for 4-5 minutes on the first side until golden brown. Meanwhile, cut the lime in half and cut 1 of the halves into 4 wedges. Set the wedges aside. Turn the chicken over and squeeze the juice from the lime half evenly over the chicken. Continue to cook for 4 to 6 minutes, or until the chicken is no longer pink in the center. Put the chicken on 4 serving plates. Add the garlic to the hot skillet and stir constantly until the garlic is lightly browned, about 1 minute. Remove the skillet from the heat, add the carmelized onions to the browned garlic, and mix together. Top each piece of chicken with 1/4 cup onion and garlic mixture. Serve at once, garnished with reserved lime wedges.
Preheat the oven to 375 degrees. Cut the squash in half lengthwise and place halves, flesh side down, in a baking dish with enough hot water to come 1/4-inch up the sides of the squash. (The water prevents burning and helps steam the squash so it cooks more evenly.) Cover with aluminum foil and bake until the squash is soft when poked with a knife, 1 to 1 1/2 hours. Discard the seeds. Scrape along the pulp with a fork and pull out and reserve shreds. Rub the bottom of a. medium (8-cup or slightly larger) gratin or baking dish with butter. Toss the "spaghetti" with the chopped sage, garlic, 2 cups of the cheese, cream, salt and pepper. Spread mixture in gratin dish (the squash layer should be about 1 inch thick). Sprinkle the remaining cheese over "spaghetti." Arrange the 3 remaining sage leaves on top of the gratin. Bake for about 45 minutes. Sprinkle freshly ground black pepper over gratin and serve. Note: The squash can be baked a day ahead, following the above directions. If the top of the gratin doesn't turn golden brown, place it under the broiler for about 1 minute.
Set oven to 350 degrees. Grease a 13x9 pan. Cover pan with potatos. Combine soup and milk; pour over potatos. In a skillet, cook ground beef and onion over med. heat until no longer pink; drain. Spread over soup mixture. Pour pizza sauce over meat layer. Cover, and bake 80-90 minutes or until the potatos are tender. Sprinkle with cheese; bake 5 minutes longer, or until cheese is melted.
Combine the shallots, ginger, garlic, curry powder and 1/3 c water in a blender; blend until smooth. On medium high heat, heat the oil in a Dutch oven. Pour in the shallot mixture and, stirring frequently, cook about 3-5 minutes or until the mixture starts to darken. Add in the potatoes, continuing to stir frequently. Cook 2-3 minutes, or until the potatoes start to brown. Add the okra and 3c water; bring to a boil. Reduce the heat to medium and simmer for 8-10 minutes, or until the potatoes are tender. Add in the turkey and cook 3-4 minutes more (the turkey should be opaque throughout when done). Season with salt and freshly ground pepper.
Set crockpot on high, and mix in first three ingredients; stir well. Add the remaining four and let sauce heat. Add pulled chicken or pork and let cook on low for a few hours so the meat is extra tender! Serve and enjoy!
In a Dutch oven, over medium heat, cook sausage, onion and garlic in oil until onions are tender. Add green pepper, mushrooms, salt and seasoning; continue to cook for 4 minutes. Stir in tomatoes, water and basil. Simmer, uncovered, for 20-25 minutes. Add prepared spaghetti to sauce; toss to coat evenly. Spoon one-half of the pasta mixture into a greased 2-1/2 quart baking dish. Sprinkle with one-half of the cheese. Top with remaining pasta mixture and cheese. Bake, covered, at 375°F for 20-25 minutes. Remove cover, bake 5 minutes longer. Serve.
Heat the oil in a 12-inch skillet over medium heat until shimmering; add in onion and cook, stirring occasionally, until softened, about 5 minutes. Add in the chili powder, garlic,, cumin, coriander, oregano, cayenne, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add in the ground beef and cook, breaking the meat up with a wooden spoon, until the beef is no longer pink, about 5 minutes. Add the tomato sauce, chicken broth, vinegar, and brown sugar and bring to a simmer. Decrease heat to medium-low and simmer, uncovered, stirring frequently and breaking the meat up so no chunks remain, until the liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Season with salt and pepper to taste. Divide the filling evenly among the warm taco shells and serve.