HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind half the cereal in a food processor. Add the raisins and mix until chopped in small pieces. Mix this in a bowl with the rest of the cereal, and the next five ingredients. Mix together the rest of the ingredients, excluding the raw sugar. Mix with the dry ingredients just until combined. Fill lined or greased muffin tins just over halfway. Sprinkle with raw sugar. Bake at 400 degrees for 18 minutes.
Dissolve yeast and sugar in water; allow to rest for 8 minutes. In a separate bowl, combine flour and salt. Pour yeast mixture over flour mixture and mix well with a heavy spoon. Turn dough onto a floured surface and knead for 2 minutes. Working from the edges to the center, press dough into a 12" circle. Place dough on a lightly greased pizza pan and stretch dough to edges. brush some olive oil over the dough. Spread tomato paste over crust and top with mozarella cheese or cheese mix (romano, parmesan, mozarella). Suggested toppings: marinated artichokes, red and green peppers, chili peppers, mushrooms, sundried tomatoes, FRESH BASIL, ham, pineapple, Italian sausage. On the top I put parmesan, feta, and crumbled goat's cheese, whole leafs of spinach, and a sprinkling of crumbled dried red peppers. Bake in a 500 degree oven for 8-12 minutes, or until edges are golden. This may be frozen before cooking for the future. and given to a special person as a gift.
Dice potatoes and place in a sealable bag (ziplock style). Best to split quantity into two bags. Add olive oil and Cavenders to each bag, seal and shake vigorously. (Optional) Allow potatoes to marinade for an hour. Preheat oven to 450°F. Empty bags onto two cookies sheets in a single. Flip potatoes once during cooking, bake until they are crunchy. Transfer to a casserole pan, cover with cheese and bacon bits. Broil until cheese is bubbly. Enjoy my family favorite.
Heat the oil in a large skillet or dutch oven over medium-high heat until shimmering. Add the ground beef or turkey and cook, breaking up large clumps of meat with a wooden spoon, until it is no longer pink, about 5 minutes. Stir in the onion and one tsp salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in the chili powder, garlic, tomato paste, italian seasoning, cumin, and cayenne and cook until fragrant, about 30 seconds. Stir in the tomatoes with their juices, scraping up any browned bits. Off the head, stir in the corn, cheese, cilantro to taste, and lime juice and season with salt and pepper to taste. Set aside. Whisk the flour, cornmeal, sugar, baking powder, 3/4 tsp salt, and baking soda together in a large bowl. In a separate bowl, whisk the buttermilk, butter, and eggs together. Stir the buttermilk mixture into the flour mixture until uniform. For one 13 x 9 pan: Transfer beef/turkey mixture to baking dish. Spread cornmeal topping evenly over the filling, pushing it to the edges of the baking dish. TO SERVE RIGHT AWAY: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Bake, uncovered, until the filling is bubbly and the crust is baked through and golden, 45 minutes. TO STORE: Wrap the dish tightly with plastic wrap that has been sprayed with vegetable oil spray and then foil and refrigerate for up to 2 days or freeze for up to one month. TO SERVE AFTER STORAGE: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Unwrap the dish. If refrigerated, bake, uncovered, until the filling is bubbly and the crust is baked through and golden, 50-60 minutes. If frozen, unwrap the dish and let the casserole sit at room temperature for 30 minutes while the over heats, then cover tightly with aluminum foil and bake for about 30 minutes. Remove the foil and bake until the filling is bubbly and the crust is baked through and golden, 50-60 minutes longer. For two 8 x 8 pans or three 9 x 3 pans: Divide ingredients between the pans. TO SERVE RIGHT AWAY: Bake in a 375-degree oven, uncovered, until the filling is bubbly and the crust is baked through and golden, about 30 minutes. TO STORE: Cover tightly with plastic wrap that has been sprayed with vegetable oil spray and then foil and refrigerate for up to 2 days or freeze for up to one month. TO SERVE AFTER STORAGE: If refrigerated, unwrap and bake in a 375 degree oven, uncovered, until the filling is bubbly and the crust is baked through and golden, 40-45 minutes. If frozen, while the oven heats to 375 degrees, unwrap the dish and let the casserole sit at room temperature for 30 minutes. Then, cover the dish tightly with aluminum foil and bake for about 20 minutes. Remove foil and continue to bake until the filling is bubbly and the crust is baked through and golden, about 40 minutes longer.
Combine oregano, 1/2 teaspoon salt, paprika, garlic powder and black pepper in a small bowl; mix well. Place bell peppers and onion in slow cooker. Add chicken; sprinkle with the oregano mixture. Cover; cook on LOW 8 hours or on HIGH 4 hours. Stir in ketchup and remaining 1/2 teaspoon of salt. If desired, cut chicken and let it sit in the sauce, for a half hour or so before serving, to absorb the flavor. Serve chicken and vegetables over hot cooked noodles or rice.
Rinse and pat very dry halibut steaks. Place the steaks in a well greased baking dish. Drizzle lemon juice over the steaks. Melt the butter in a saucepan; stir in the flour. Add the seasonings; mix well. Add enough milk to the mushroom liquid to make 1 cup. Whisk into the flour mixture. Cook until thick over medium heat. Pour over the halibut steaks. Sprinkle with mushrooms and cheese. Bake at 350 degrees for 30 minutes.
Sift flour with cardamom, baking soda, and salt. Soften butter. With electric mixer at medium speed, beat butter, brown sugar, and sour cream until light and fluffy. At low speed, beat in flour. Remove from mixer and stir in nuts. Divide dough in half. Shape each half into a roll about 1-1/2" in diameter. Wrap in plastic wrap and refrigerate overnight. Preheat oven to 350. Cut rolls into 1/4" slices and place on ungreased cookie sheets. Beat egg whites slightly with electric mixer. Crumble almond paste into egg whites, beating until added. Add sugar two tablespoons at a time, beating until well blended. Place mixture in a pastry bag with a #2 star tip and pipe a circle around the edge of each cookie (to form a wreath shape). Bake 12-15 minutes, or until light brown. When cooled, fill center of wreaths with cherry preserves.
Cook fettuccine according to package directions. Drain thoroughly. While the pasta cooks, saute pepper in olive oil until tender. Add garlic & saute 1 minute more. Stir in sauce, broccoli, salmon, and basil. Cook, stirring often, over medium heat until heated through. Add fettuccine to skillet and toss to coat. Serve right away.
Mix all ingredients in a small bowl. Start roasting chicken as per your normal preferred method, don't glaze the chicken at the start because the skin will burn. Brush the glaze over the chicken when there is 30-45 minutes cooking time remaining. I normally do it with 45 minutes for a fairly dark crispy skin but you may prefer 30 for a lighter colour.
Crab cakes: Heat olive oil in pan and add peppers, onions, hot pepper sauce, old bay and parsley. Cook until veggies are tender. Break up lump crab meat and check for shells and remove. Add veggie mixture, crab, eggs and bread crumb and mix well. Mixture should just stick together and not be too wet, you can add more bread crumbs a little at a time. Refrigerate for a 1/2 hour, shape into patty's and heat butter and olive oil over medium high heat. Cook 4 to 5 minutes on each side until golden brown. Remoulade sauce Mix all ingredients together and chill until ready to serve.
Place your coarsely-ground coffee beans in a lidded container and add the 4 cups water, stirring to fully saturate the beans. Cover and keep in the fridge or just on the counter overnight, or at least 8 hours. Strain through a cheesecloth or a clean dish towel you don't mind staining, and set the cold brew aside, discarding the used grounds. Place your powdered egg whites (if using) in a small bowl and top off with the 14 tablespoons cold brew. Whisk gently but vigorously until you no longer see lumps. Pour into the bowl of your stand mixer and set aside. Place the 1/2 cup cold brew into a large, deep saucepan and add the brown sugar. It is important that the saucepan be deep because brown sugar syrup tends to boil up higher than white sugar, and you don't want to have to deal with a syrup spill, trust me! 	Set over medium heat, stirring occasionally. Use a pastry brush dipped in water to melt the sugar crystals that form on the sides of the pan. When the syrup begins to boil, reduce the heat to low and insert a candy thermometer into the syrup. Allow it to continue to boil while moving on to the next step. Using the whisk attachment, whip the whites until frothy. Then, if using, sprinkle in the pinch of cream of tartar (this improves the strength of the meringue). Keeping an eye on the temperature of the sugar syrup, increase the speed of the mixer to high to achieve stiff peaks. Ideally, you will time this to coincide with the sugar syrup reaching 240° F. If your whites reach stiff peaks before the sugar syrup reaches the correct temperature, reduce the mixer speed to the lowest setting and leave running until the syrup is ready. When the syrup reaches 240° F, increase the mixer speed to the highest setting. Remove the saucepan from the heat and slowly pour the hot syrup down the side of the bowl into the egg whites, being very careful to avoid allowing the stream to hit the whisk and spatter. Pour slowly and steadily until all the syrup has been added, and continue beating the meringue until it becomes light and fluffy and holds its shape exactly when the beater is removed, roughly 3-5 minutes. After this time, the meringue may still be hot-if so, place the bowl in the refrigerator (or freezer) for 10-15 minutes until it has cooled all the way through. When the meringue has cooled, place the bowl back on the mixer, replacing the whisk with the paddle attachment. Begin mixing on low, and add the butter 1/4 cup (half a stick) at a time, beating well after each addition. Once the butter is added, increase the speed to medium and beat the buttercream until it becomes light and fluffy. It may look soupy or curdled shortly after all the butter is added-this is okay! Just keep on beating it and it will whip up into a light, fluffy cloud. Add the vanilla additional grounds, if using, and beat on low speed until incorporated. Use straight away or keep in the refrigerator for up to 2 weeks in an airtight container, bringing to room temperature and beating until smooth to use. Enjoy!
In a mixing bowl, beat the egg. Add in the ground lamb, garlic, onion, bread crumbs, milk, dill, salt and pepper; mix well to combine. Cover and refrigerate for 1 hour. Shape lamb mixture into 1-inch balls; place balls on a large baking sheet with a rim. Bake in a 400° oven for about 10 minutes or until browned. Take out of oven and set aside. Bring to chicken stock, lemon juice, and lemon zest to a boil in a saucepan over high heat. Add in the orzo; stir to combine. Boil for 1 minute. Transfer orzo mixture into a 2 1/2 quart baking dish that has been sprayed lightly with non-stick cooking spray; spread mixture out evenly. Place meatballs on top. Decrease oven temp to 350° and bake, covered, for 40-50 minutes or until liquid is absorbed. Let rest for 5 minutes before serving.
Preheat oven to 350F and lightly grease a 9 x 9 pan. Combine ingredients and pour into prepared casserole. Combine topping ingredients and sprinkle mixture evenly over sweet potatoes. Bake for 35 minutes.
Preheat to 350 degrees. Grease well 2 9X5 loaf pans. In large bowl, with fork, mix flour with next 7 ingredients, add remaining ingredients and mix until just blended. Turn batter into pans. Bake about 1 hours or until toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes, remove from pans and cool completely on racks. When cool, wrap each loaf and store at room temperature. (These won't be around long, they are that good!).
Preheat barbecue or oven to 350°F. Combine oil, spices, garlic, and lemon juice in a large bowl. Add chicken and thoroughly coat in marinade. Cook chicken about 1 hour, basting occasionally with remaining marinade, until browned and cooked through. Combine yogurt and hummus in a medium bowl,. Thinly slice chicken from the bone. Serve with shredded lettuce, tomato, cucumber and yogurt-hummus mixture, in pita bread or tortillas.
Mix the ground beef, 2 eggs, sweet relish, crushed crackers, garlic if using, and about 1/4 cup of the ketchup together. The consistency should not be dry. If it is, you can add more ketchup. Put into pan and top with remaining ketchup. Bake uncovered at 350 degrees for about 30 minutes or until done (160 degrees).
Use the margarine and flour to make a roux that is the color of browned peanut butter. Saute bell pepper, onion, celery and garlic in the hot roux. Stir 5 minutes. Then stir in diced tomatoes and tomato sauce on low heat. Add shrimp and stock. Stir well over low heat. Add black pepper, red pepper, Worcestershire sauce and sugar. Cook over medium heat for 15 minutes. Turn off heat and add parsley. Serve over fluffy rice.
In a saucepan, mix sugar, cornstarch, half-and-half, butter, lemon juice and zest, and egg yolks. Stir over medium heat until mixture thickens and boils. Remove from heat. Add sour cream and mix well. Pour filling into pie shell. Cover with plastic wrap and cool at room temperature until set.
Set oven to 350 degrees. In a mixing bowl, cream butter and 1 cup sugar and 1 cup icing sugar. Add the oil, eggs and extract; mix well. In another bowl, combine the whole wheat flour and white flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Stir in almonds and toffee bits. Shape into 1-inch balls. Roll in icing sugar. Place on ungreased baking sheets, and flatten with a fork. Bake for 12-14 minutes, or until lightly browned. Sprinkle with additional icing sugar while warm.
Place chips in blender. Heat milk and butter in a small saucepan over low heat while stirring, just until mixture begins to boil. Immediately pour hot liquid into blender container. Cover and blend at high speed until smooth - approx 1 minute. Pour into dessert dishes and chill at least 3 hours, until set. This makes 4 half cup servings.
Preheat oven to 450 degrees. Grease and flour cookie sheets. Cream almond paste with melted butter. Beat egg whites with salt until they form soft peaks. Add sugar, a tablespoon at a time. Continue beating until peaks are very firm. Fold into the almond paste mixture, adding flour and almonds. Fit a pastry bag with a number seven tube. Drop small round of batter on cookie sheets,spacing 1 inch between. Bake 5-8 minutes until edges of cookies are golden brown.
Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a large skillet over medium heat. Saute squash in butter until tender, about 10 minutes. Set aside. In a large skillet, cook the ground beef, onion, and jalapeno, stirring until beef is evenly browned. Drain off grease. In a large bowl, mix together the squash, eggs, and mayonnaise. Stir in the ground beef mixture and Cheddar cheese. Season with salt and pepper. Pour into a 9x13 inch baking dish, and sprinkle cracker crumbs evenly over the top. Bake for 20 minutes in the preheated oven, until heated through, and the top is nicely browned.
Follow the Rice Krispies Treats recipe on the cereal box. Drop heaping spoonfuls of the mixture onto waxed paper and let them sit until they're cool enough to handle. For each turkey body, create a ball the size of a fist. The heads should be about the size of golf balls. Stick the heads to the bodies. (Coat your hands with butter or cooking spray if the mixture gets too sticky.). To make feathers, thread licorice onto the skewers or toothpicks. Poke about six into the back of each turkey. Use the melted chocolate chips as "glue" by pouring the melted chocolate into a ziploc bag and snipping a tiny hole in one corner. Use this to attach the following items: for eyes, use the marshmallows with chocolate for pupils; for the beak and feet, use candy corn; for the wattle under the bird's neck, use licorice. Makes about six to eight turkeys.
Peel and mash bananas. Combine with the vodka, sugar syrup and vanilla in sterilized, wide-mouth jar. Cap the jar and shake gently to mix. Let stand in a cool, dark place for 1 week. Strain and filter the liquid. Transfer clear liqueur to a sterilized bottle. Note: To make sugar syrup, bring 1 cup sugar and 1/2 cup water to a boil. Simmer, occasionally scraping down the sides of the pan, until the sugar is dissolved, about 5 minutes.
In a small saucepan sprinkle gelatin over orange juice. Let stand for 5 minutes. Over medium to low heat, stir 1 minute until dissolved. Stir in both types of yogurt, sugar, and orange peel (note: do not use dried peel or it will remain crunchy). Spoon mixture into 4 individual dessert cups. Refrigerate until set (1.5 hours).
Mix the water, sugar and cornstarch in a pan. bring to a boil over medium high heat and boil for one minute. remove from the heat and add the gelatin powder. Stir until blended. Allow the mixture to cool. Slice the berries, add to the jello mixture. In a separate bowl, using an electric mixer, blend the cream cheese and sweetened condensed milk. In a large bowl, add 1/3 the angel food cake, drizzle with 1/3 of the cream cheese mixture, then spread 1/4 of the cool whip over the top. Add 1/3 of the berries mixture to the bowl. Continue to layer until all the ingredients are used, ending with a layer of berries. Top with remaining cool whip. Chill for at least 2 hours. Best if eaten the same day, if it sits overnight, it will be too soggy.
Place toor dal, turmeric, salt, asoefetida and water in a saucepan; bring to a boil, then reduce heat and simmer until dal is cooked, adding water if it evaporates, for about 30-45 minutes. Place tempering ingredients in a small saute pan and heat until curry leaves begin to sputter, then add to dal soup. Mix tamarind paste with hot water and the strain through a sieve, pressing with the back of a spoon to get all the pulp. Place ingredients for sambar in the pan with the soup and top up with water to cover. Bring to a boil and then reduce heat and simmer for 30 minutes, or until vegetables are tender, adjusting water amount to your liking. If drumsticks are woody, discard them before serving.
Boil the potatoes until very soft, drain and return to the pot. Mash the potatoes and stir in the butter then the chicken broth, adding 1/4 cup at a time. You may not need the entire cup. Stir until you get the consistency you like. Heat a frying pan and add the olive oil. Saute the mushrooms and garlic and season with salt and pepper. When the mushrooms are soft, which will take about 15 minutes, add this mixture to the mashed potatoes and drizzle with the truffle oil. Serve and top with parsley.
Brown bacon in a heavy dutch oven. Add rest of ingredients and simmer slowly for 1 hour. Stir often.
Combine hamburger and chorizo in a large bowl. Add all other ingredients, but do not over-work the meat. Form into small, bite-sized balls and fry in hot oil until brown on all sides and done through. *Note: These can also be baked at 400 F for about 18 - 20 minutes.
Cook pasta in boiling salted water until al dente (firm to the bite, but not cooked all the way through.) Drain and set aside. Saute garlic in olive oil over medium heat. Cook until the garlic begins to sweat, but doesn't turn brown. Add butter. Once butter melts, add cream and bring to a simmer. Add the pasta and keep simmering. Then add the smoked salmon (cut into 1" cubes) and half of the cheese. Toss well until the cheese is incorporated into the sauce. Cut the green onions into 1/2" pieces. Coat in olive oil and broil in the oven. You can do this before cooking the pasta. Add the roasted green onions into the sauce. Season with salt and pepper. Serve in a large bowl or on a plate. Garnish with the remaining cheese and dill. Serves 2.
Heat a saute pan over medium-high heat for 5 minutes. Fry bacon strips on each side for 1 minute until almost crisp, but still pliable. Set aside onto a paper towel. Drain grease from pan. In the same saute pan over medium-high heat, sear scallops on both sides for 2 1/2-3 minutes until caramelized on top, or opaque. Set aside. Saute the shrimp in a saute pan over medium high heat for 2-3 minutes. Set aside. Spread each bacon strip with 1/2 tablespoons of Alouette. Wrap the Alouette covered bacon around the side of the scallop. Skewer with a toothpick and arrange on a platter. Wrap each shrimp also with the Alouette covered bacon and skewer with a toothpick. Sprinkle with chopped scallions. Serve immediately.
Rinse chicken and pat dry, trim off excess fat. In an 11x16-inch roasting pan, stir wine, shallots, tarragon, salt and sugar until salt and sugar are dissolved; add chicken quarters and turn to coat, cover and chill for 24 hours, turning occasionally. Lift chicken from brine; discard brine; rinse quarters and pat dry. Lay chicken quarters on a barbecue grill over medium-hot coals or medium heat on a gas grill; close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone, about 35 minutes.
For the crust: Mix together the cream cheese, butter, sugar, and salt until smooth. Add the flour and mix gently until the dough is cohesive. Shape the dough into a 1"-thick disk, wrap it in plastic, and refrigerate for at least 1 hour. For the filling: Whisk together the lemon juice, zest or oil, and the sugar. Whisk in the eggs, then the sour cream. To assemble: Roll the dough on a floured surface into a circle 1/8" thick. Using a 2 3/4" biscuit cutter, cut out 24 circles, gathering the scraps and re-rolling the dough as necessary. Preheat the oven to 375°F Grease a 24-cup mini-tart pan or mini-muffin pan. Transfer the dough circles to the cups of the pan, pressing into the corners and up the sides of each cup. Pour the filling into each of the tart shells until it nearly reaches the rim of the cup. Bake the tarts for 28 to 30 minutes in the mini-tart pan, or 18 to 20 minutes in the mini muffin pan, until the crust turns golden and the filling has set. Remove the pan from the oven and let the tarts cool for 10 minutes in the pan. Transfer the tarts to a rack to cool completely before serving.
Peel and halve yams then boil until cooked through and drain. Mash yams and cover to keep warm while cooking the rest. Combine all ingredients except the yams and eggs in a seperate pan and cook on the stove top over medium high to high heat until it comes to a slow boil and simmer for a just couple more minutes. Add mashed yams and and eggs and stir until combined. Thicken with instant mased potatos if desired and serve.
Scrub potatoes. Cut in half if large. In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy. Drain; return potatoes to pot to dry over low heat for 30 seconds. Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool. Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl. Add finely diced celery and chopped green onions or sweet onion to bowl. Add red or green pepper and finely chopped pepperoni or kielbasa if using. Peel cooled potatoes. Cut potatoes into 3/4 inch cubes or 1/4i1/2 slices. Add to veggies in the bowl. Dressing: In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper. Gradually whisk in oil until blended. Stir in parsley, if using. Pour dressing over potato mixture. Gently toss to coat well. Taste and adjust seasonings.
Brown chops in butter in large frying pan. Add beef broth, cover pan, and simmer 20 minutes. In separate pan, cook potatoes, cabbage, and garlic powder for 20 minutes. Remove chops from pan to platter and keep warm. Drain potatoes and cabbage; add to broth in frying pan from pork chops. Mash potatoes and cabbage in drippings. Add salt and pepper to taste. Serve potatoes with pork chops.