HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line a pie pan with bottom crust and dust with flour. (I used a 9 in but I think an 8in would be ok with 4 cups pumpkin). Put the pumpkin slices in a medium bowl. Combine the water and vanilla extract and sprinkle over the pumpkin slices, mixing to distribute. I used 2 tbl and that was enough. Combine the cinnamon, nutmeg, sugar, salt and flour in a small bowl, mixing thoroughly to distribute the ingredients evenly. Pour over the pumpkin slices and mix thoroughly. Turn into the pie pan. Dot with butter and cover with top crust. Bake in a 350 deg oven for 1 hour. Mine baked for an 1 1/4 hours. Note: I tagged this for the Cooking Mania tag game, where you can tag one of your own, and really liked it. However, I am going to make this again, increasing the amount of pumpkin. I've already revised the instructions, which really made no sense in spots. Made this last night, all gone already. After making again: I sliced the pumpkin thicker, which I liked better - about 1/2 in thick. I think I like it better without the vanilla, so have made that optional.
Mix oil & lemon juice well and set aside. Combine all other ingredients and toss with the oil and lemon juice mixture. Chill before serving and garnish with fresh parsley, if desired.
Toss one pound pecans with the maple syrup and approximately 1/4 cup of balsamic to taste (look for a nice sweet/tangy balance). Roast on parchment lined baking sheet at 325 degrees until fragrant and glazed. (about 15 minutes), then sprinkle generously with sea salt and let cool. store in an airtight container at room temperature.
Marinate the chicken pieces with ingredient no. (2) to (4) for 30 minutes. Heat the oil in a saucepan and fry the onion and garlic till fragrant. Add the chicken pieces and fry lightly. Put in the ingredient numbers (5) to (16) and simmer till the chicken is cooked and the sauce thickens. Add a little more water if necessary as this dish should be quite wet. Put in the corriander leaves and stir for a minute. Ready for serving. Note 1: Do not overcook the meat so as to have a good texture. Note 2: If you find that the gravy is too oily, place the cooked dish into the fridge. When the dish is cold, the fats will coagulate as a white layer on top. Remove the layer of fats with a spoon. Reheat the dish and it will be ready for serving.
Heat oven to 400 degrees. Fry bacon until almost burnt. Crush into little pieces. Lightly grease pie plate with butter. Sprinkle bacon, cheese, and onion in pie plate. For extra bacon flavor sprinkle a little bacon fat onto pie pan. Beat remaining ingredients until smooth. Pour evenly into pie plate over other ingredients. Bake until top in golden and knife comes out clean, about 40 minutes. Let stand 5 minutes before cutting.
Quick soak method - Boil beans for 5 minutes in enough water to cover them completely, then cover pan and let soak for 1 hour. Drain and rinse the beans and put them in a large pot. Add the salt, pepper, carrot, leek, garlic, and meat. Add stock plus enough water to cover 2" above the beans and meat; bring to a simmer. Simmer, partially covered, until the beans are tender (2 1/2 - 3 hours), adding water as needed to keep the beans covered; then remove meat to a separate plate. In a heavy saucepan, melt fat or warm oil and saute onions until they wilt. Mix in the paprika and then the flour. Gently fry, stirring constantly until flour turns golden beige (2-3 minutes) (be careful not to scorch the flour and not to get any on you). Add the parsley. Thin roux with 1/2 cup to a cup of the broth from the soup; mix well, then slowly pour back into the soup. Let simmer for 10 minutes (then if soup is too thin simmer for 5-10 more minutes; if too thick slowly add hot water and simmer for 2-3 more minutes). Remove from heat and let cool. Blend some soup into the sour cream to keep it from curdling when you add it, then add it to the soup. Mix in the vinegar and taste soup for seasonings. Cut the meat into bite sized pieces and return them to the soup. Reheat soup before serving.
Set oven to 350 degrees F. Set rack to second-lowest position. Generously grease and flour a 12-cup bundt pan (I use my Pan Release for this, make certain to well-grease your pan!). In an extra large mixing bowl, combine all the cake ingredients; mix on medium speed of an electric mixer for about 3 minutes or until very well combined. Bake for about 50-60 minutes or until the cake tests done (if using the streusal the cake will take slightly longer to bake). Cool in pan for about 15-20 minutes before removing. Frost or glaze if desired when completely cooled. STREUSAL; this is only optional and may be sprinkled in the middle of the batter, mix together 1/2 cup finely chopped walnuts with 1/4 cup shredded coconut, 1/3 cup brown sugar, 1-1/2 teaspoons cinnamon and 2 tablespoons unsweetened cocoa powder.
In a large bowl beat the cake mix and the eggs until well blended. beat in the pie filling. spread into a greased 10 x15 sheet cake pan. bake in a preheated oven at 350 for 20 to 25 minutes , or until toothpick comes out clean. cool on a rack. make frosting by beating the cream cheese and butter until fluffy , add the powdered sugar and vanilla. spread on cooled cake. store cake in refrigerator. note= i baked my cake in a 13x9 pan and baked it for 3o to 35 minute i also used a tub of ready to spread cream cheese frosting.it was wonderful !
Using the flat side of a meat mallet gently pound pork slices between two pieces of plastic wrap. They should be 1/4 inch thick. Cover each slice with a piece of prosciutto, 1 fresh sage leave, and a sprinkling of dried sage. Fold each slice in half over prosciutto & herbs. Secure with a tooth pick. Season both sides with Salt and freshly ground pepper. Heat oil in large heavy skillet. Brown pork until lightly browned. 2 minutes per side. Remove pork. Set aside. Keep warm. Add wine, garlic, & mushrooms to skillet. Bring to a boil, scraping brown bits up. Cook 2 - 3 minutes until wine begins to reduce. Add stock and continue to boil until sauce turns syrupy. Taste for Salt and freshly ground pepper. Return saltimbocca to pan and warm through in sauce.
Melt the butter with the olive oil in a very large saucepan (one that has a matching lid). Add the finely minced garlic and pink shallots and cook over a gentle heat until they are soft but not coloured, for about 5 minutes. Add the tarragon, parsley, salt and black pepper, sweat together for about 1 minute. Add the vermouth and wine and then tip in the cleaned mussels - give them a good stir and then put the lid on the saucepan and turn up the heat. Steam the mussels for about 2 to 8 minutes, this depends on the size of the mussels and if they are at room temperature or chilled; steam them until the shells have opened up. Serve the mussels in a large bowl with the cooking liquor poured over the top, and discard any mussels that have not opened up. Allow 500g per person for a main meal, with bread and frites. Make sure there is a bowl on the table to collect the empty mussel shells, plus plenty of napkins!
.Peel and mash avocado in a bowl. Add tomato and garlic. Stir in lime juice and salt and pepper. Chill for a half an hour.
In a large saucepan, cook the beef, celery, onion and green pepper over medium heat until meat in no longer pink and vegetables are tender;drain. Stir in the tomatoes, zucchini, water, bouillon, sugar, Italian seasoning, salt and pepper. Bring to a boil. Reduce heat and simmer for 20-25 minutes or until zucchini is tender. Garnish with Parmesan cheese.
Place a tortilla down in a sprayed frying pan over medium heat. Add some cheddar then some beans then some spinach and top it off with a little more cheese (to help it stick). Let cook until just beginning to brown and cheese is melting. Flip over and cook to same degree on other side. Use your pizza cutter to slice up into little bites and serve!
slice the kielbasa into 1/2 inch pieces. fry in a pan over medium heat until brown on both sides. add rice and olive oil and stir for 1 minute. add chicken broth, salt and pepper. turn heat to high and bring to a boil. boil for 1 minute then reduce heat to simmer. cover with a lid and simmer for 20 minutes (NO PEEKING FOR PERFECT RICE!). Enjoy!
Preheat the oven to 350 degrees F (~176 degrees C). Blend the sugar, eggs, and oil in a bowl. Mix in the pureed beets. The original recipe called for draining the pureed beets. I think my oven might be hotter than it thinks it is, so I just leave the beet juice in, and it works out OK. Fold in the dry ingredients. Add the vanilla and peppermint flavors last. Pour into a 9x9 inch pan (or 9 inch round plus a couple of cupcakes). (9in =~ 229cm). Bake for 45 minutes or until a bamboo skewer comes out clean. Let cool in the pan until almost room temperature. This is a very moist cake, and it will fall apart if you rush this step. Sprinkle with powdered sugar or ice with real homemade frosting, such as "Silky Vanilla Butter Frosting" (recipe #23715). Didn't know it freezes well; thanks for the tip, BrutalKiss!
In a large saucepan, combine the broth, water, and 1/4 teaspoon salt; bring to a boil. Stir in quinoa. Cover and lower heat; simmer 15 minutes or until the liquid is absorbed. Stir in parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon pepper. Remove from heat; keep warm. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over med-high heat. Add in leek; stir/saute 6 minutes or until wilted. Add in mushrooms, bell pepper, and wine; cook 2 minutes or until vegetables are tender. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Place 1 cup quinoa mixture in each of 4 shallow bowls; top each with 1 1/4 cup vegetable mixture and 2 tablespoons walnuts.
Preheat oven to 350 degrees. Mash potatoes in a large mixing bowl. While still warm, fold in sugar, milk, beaten eggs, vanilla and 1/2 cup melted butter. Stir with wooden spoon until well combined. Put mixture in a 2-quart casserole dish. In a small bowl, combine light brown sugar, flour, 1/3 cup melted butter and chopped pecans. Spoon this topping evenly over sweet potato mixture. Bake about 40 minutes or until topping is crisp, pecans have toasted and sweet potato mixture is bubbling.
Preheat oven to 450* F. Mix all dry ingredients together, flour through salt. Add melted butter, milk and egg to combined dry ingredients; mix until dry ingredients are moistened. Stir in raisins. Shape dough to form a ball; pat out on lightly floured surface to form an 8 inch circle. Cut into 8 to 12 wedges. Bake on greased cookie sheet in 450* oven 12 to 15 minutes, or until light golden brown. Combine cream cheese& heavy cream with a hand mixer to make devonshire cream. Serve warm with a dollop of devonshire cream topped w/some orange marmalade. Trust me- they're best this way.
Sift together the dry ingredients. Add the buttermilk, eggs and melted butter, mixing until there are no more lumps. This will make a very thick batter. Bake in a waffle iron according to the manufacturer's directions. *Note*:You may substitute an equal amount of yogurt, sour milk, sour cream, or cream for the buttermilk.
Cut the chicken breast into rough cubes, of about 1 inch. Finely chop the mushrooms and onions. Over medium high heat, sautee the mushrooms and onions in the butter until soft. Add the chicken, garlic salt, and pepper, and mix well. In a large pot of boiling water, boil the spaghetti for about 8 minutes or until done a little less than your liking, as it will cook a bit further in the oven. Drain completely. Chop the block of Velveeta into approximately 1 inch cubes. In a large casserole dish, combine the soups, drained can of Ro-Tel, velveeta, and chicken mixture. Add the pasta and mix together well. (Be mindful of mixing up the velveeta because sometimes the little cubes like to clump together, expecially after getting a little warm from the pasta.). Bake covered in a 350 degree oven for 30 minutes. I like the top of mine crispy, so I take off the cover and bake for another 10 minutes. If you don't like crispy, then keep it covered. Be sure to let it cool for about 10 mintues prior to serving.
Preheat the oven to 375°F Lightly grease an 8" square, 9" square, or 9" round cake pan. If you use an 8" square pan or round pan, make sure it's at least 2" deep. To make the topping: Mix the sugar, flour, cinnamon, and salt in a small bowl. Cut or rub in the butter with the side of a fork, two knives or your finger tips until it reaches a crumbly state. Set aside. Blend the flour, baking powder, and salt together in a medium-sized mixing bowl. In a separate bowl, beat together the sugar, butter, egg, and vanilla. Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend. Pour the batter into the prepared pan, the batter will be thick. Sprinkle the topping over the batter. If you use a glass baking dish, I believe it mentioned to lower the temperature 25 degrees. (I used a glass dish and it was ready in 35 minutes -- I didn't know to lower the temperature at the time.). Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean. Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve right from the pan. Or, to transfer to a serving plate, loosen the sides with a knife or spatula. Holding the pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish. A note from the King Arthur website: "Want to prepare the cake one day, bake it the next? Spoon the batter into the pan, but don't sprinkle the streusel on top. Cover the pan and refrigerate. Next day, add the streusel then bake for 55 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Note2: A baker commented on the KA website that she made these in muffin tins; baked it for 35 minutes. Okay, I tried this yesterday. If you decide to try muffins, make sure you use parchment liners or lightly grease as listed in the initial instructions -- these stick badly with regular liners. I personally prefer the one made in a pan.
Score chicken ( 3 slices into chicken) Season chicken with above seasonings, squeeze 1 lemon and 1 orange over the chicken. Cover and marinate in the fridge for 30 minutes. In a pan heat up oil. Add in fresh herbs, garlic, and sliced up lemon, fry for 30 seconds to infuse the oil. Add in chicken Rib cage down. Maintain your heat on medium high. Squeeze in 2 Navel oranges on top of chicken. Place oranges face down in pan. Cook on each side for 6 minutes and then flip. At the 20 minute mark pour in the brown sugar on top of the chicken and the soy sauce . Continue to flip after every 6 minute mark. After 3o-45 minutes the chicken should be done. Once done squeeze the last orange on top of the chicken and top with chopped green onions to garnish. Serve with asparagus and Sweet potato.
Preheat the oven to 400 degrees F. In a medium bowl combine all of the ingredients and mix together well. Press the mixture into the bottom of a muffin tin, filling the mixture into 9 of the cups. Be sure you're using a non-stick muffin tin. Place in the oven and bake for 25 minutes, until golden brown on top. Remove the cakes from the muffin tin carefully and serve with your favorite dipping sauce.
Blend all ingredients. Sprinkle with bread crumbs over top with several pats of butter. Bake at 325 degrees for 30 minutes.
Set the oven to 200C/425°F. Bake as you would a regular potato, Pierce the skin with a fork and bake for around 45mins to an hour. Wrap in foil if you don't like a crispy skin. Split and slather in butter, salt and freshly ground black pepper. OR -. Split and slather in butter, condensed milk and cinnamon. Wonderful!
Place almonds in a food processor; cover and process until smooth. Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth. Divide almond paste into 1/2 cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months.
Steam brussels sprouts for 3-5 minutes until tender. Cool and set aside. Take bacon strips and cook until crispy. Raise heat to high and add vinegar. Cook until the vinegar loses raw smell, about 3 minutes. Reduce heat and add sprouts. Heat through, season to taste with salt. Add 1-2 tsp more vinegar if needed. Add pine nuts and stir. Then serve.
Melt chocolate in the top of a double boiler. Then, beat at high speed until smooth: the melted chocolate, margarine, eggs, and sugar. (at this point i place the mixture back on the double boiler and heat it because of the raw eggs, but i've heard that there is only a possibility of Salmonella with CRACKED eggs, otherwise there is no danger at all). In clean and dry mixer, whip non dairy whipping cream until soft peaks form according to package directions (it took me a quarter of the time that it said it would on the box). Put some of that whipped topping aside for the top of the pie. Gently combine the chocolate mixture with the whipped dessert and scoop into pie crust. Freeze for a bit (45 minutes?) to set the chocolate layer. Spread rest of whipped topping on top. For a softer consistency, like pudding, keep in fridge, or take out with time to defrost it before serving. for a richer denser consistency, keep in freezer till a few minutes before serving. YUM!
In a large saucepan, combine the broth, milk, butter, salt and pepper; bring to a boil. Remove from the heat; stir in potato flakes. Let stand for 30 seconds; fluff with a fork. Transfer to a greased 1 quart baking dish. Top with the three cheese. Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted. Sprinkle with chives.
Over moderate heat, begin to saute the shallots with oil in a large sauce pan or stockpot. Cook for 5 minutes or so until the shallots are tender and have begun to brown. If the shallots begin to dry, add a tablespoon or so of water. Add the barley to the pot and cook for 1 minute, stirring frequently. Pour broth and 3 cups of water into the pot. Cover with lid and cook 10-15 minutes until the barley is tender. (Check the package instructions for suggested cooking time.). If you are adding the carrots, cook in a separate saucepan in water for 5 minutes until tender but firm. Pour barley and broth into a colander sitting in a larger bowl to collect liquid. Take half the barley and shallots, all of the liquid and 2 tablespoons of sour cream and place in a blender. Puree until smooth. Transfer the contents of the blender back to the pot. Add whole/unblended barley and shallots (and carrots if using) to the creamed mixture and stir until well mixed. Season with salt and pepper to taste. Divide soup among serving bowls. Thin remaining tablespoon sour cream with remaining tablespoon water and drizzle over soup. Sprinkle with dill.
heat 1 tablespoon butter in large pan, when hot stir in lemon juice and chicken stock. add chicken and season, cover and cook 8 to 10 minutes over low heat. pour chicken and sauce into bowl, set aside. replace pan on stove top and add remaining butter. when hot add mushrooms, peppers and onions, cook 3 minutes, uncovered over high heat. remove vegetables from pan and set aside in bowl. pour wine into pan and cook 3 minutes over high heat. add cream and spices, mix and continue cooking for 6-7 minutes over high heat. replace chicken mixture and vegetables in pan. mix well season and simmer 3 minutes to reheat.
Make egg wash by mixing egg and milk. Put sliced green tomatoes in a bowl and pour egg wash over them. Turn tomatoes so that they're all thoroughly coated, then pour tomatoes into a colander to drain. Put flour and seasoning salt in a plastic zip-top bag. Add tomatoes and shake to coat. Slowly add tomatoes to hot cooking oil in batches. They fry up quickly, so make sure not to burn them.
In a large pot, heat oil over medium heat. Saute onions, celery and peppers until they soften. Add garlic, stewed tomatoes, tomato paste, parsley, Tabasco sauce, salt and water. Cover and simmer for 20 minutes, or until veggies are soft. Stir in pinto beans. Heat skillet with oil over medium-high heat. Add turkey sausage and cook until browned (5 min). Add sausage and cooked rice to pot of veggies and simmer for 5 minutes, while stirring.
Mix all ingredients in a blender, or mix really well with a whisk. You don't want any lumps. Spread thinly in HOT skillet (use olive oil). Use a cast iron or stainless steel frying pan that is really HOT. Then it won't stick and you won't need teflon. In fact, get rid of the teflon! It's so dangerous! Cover with lid. Flip. Cover with lid. Makes 3 pancakes - enough for one person. (Four if you use a smaller pan.) Multiply recipe accordingly. Roll pancake with various fillings: butter, icing sugar, lemon juice / nutella and manderine orange or blueberries / sausage and applesauce / spinach, cherry toms, goat's milk feta, bit of shredded edam, pepper / syrup / ham & cheese / strawberries and sugar -- and the list goes on -----.
Put a weight atop the cedar plank and soak in water for a minimum of one hour, preferably longer. Brush the flesh side of the salmon fillet with olive oil; season with Kosher salt and fresh black pepper. Combine Dijon mustard and herbs; brush over salmon. Place the soaked plank on grill grate over medium-high heat; cover and heat for 3 minutes. Turn plank over with tongs and heat until light smoke develops, about 3 minutes more. Place salmon skin-side down on heated plank over medium-high heat; cover and grill until salmon reaches an internal temperature of 140 F, 15-20 minutes. Transfer salmon to serving plate. With tongs carefully remove hot plank from grill to a safe, heat-resistant cooling place. Let salmon rest 5 minutes before serving.
Bread -- In a medium bowl, add the bread and drizzle with the melted butter and toss well to combine. Casserole -- Then in a 13x9" casserole dish, spray well with a non-stick spray and then add the bread pressing in a single layer as much as possible, pressing down firmly. Then in that same bowl, add the brussels sprouts, leeks and onion and mix well to combine. Once mixed, layer that on top of the bread in the casserole dish. Egg Mixture -- And once again -- that same bowl; add the eggs, milk, salt, pepper and mix well to combine. Pour over the bread and vegetables and cover with the two grated cheeses. Cover and refrigerate at least 6 hours or overnight. Make sure to cover with saran or plastic wrap. Bake -- Preheat oven to 350 degrees and bake the strata on the middle shelf, uncovered for approximately 1 hour until it is puffy and golden brown. Check the doneness just like you would a cake. Stick a knife in the middle until the knife comes out clean. Remove from the oven and let rest for at least 5 to 10 minutes until the egg mixture sets. Serve -- You can either cut or just scoop out this great vegetable dish. ENJOY this great Fall side dish! It is very easy and simple tastes. You can always add some fresh sage to the dish, but the pumpernickel and brussels seem to offer enough flavor as is.