HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°F Grease and flour a standard tube pan. Cook sweet potato in boiling water until tender; or, for richer flavor, bake in the oven. Cool, peel and mash until you have 1 cup puree. Cream butter together with sugars in a large mixing bowl. Mix in sweet potato puree. Add eggs, 1 at a time, beating well after each addition. Sift flour, baking powder and salt together and add alternately with milk. Pour into pan and bake 60 to 70 minutes. While cake is baking, make Irish Whiskey Glaze: Combine whiskey, sugar and butter in a small saucepan. Bring to a boil to dissolve sugar. When cake tests done remove to a rack. Pour a portion of glaze over hot cake in pan. Let soak in a little before adding all the glaze. Cool completely in pan and gently remove to a plate.
Clean and crack crab and place in large bowl. Mix the above items together and pour over the crab. Mix well. Sprinkle some chopped parsley over crab. Let marinate for several hours to over night in the refrigerator, mixing well every couple of hours. I usually do 7-8 crabs so just increase the measurements accordingly. Make sure you serve with some San Francisco sourdough bread frest from the bakery. Its very nice to mop us the juice thats left from the marinate. Please let me know what you think. Please enjoy.
Mix spices well; store in dry place in a tightly covered container; will keep for one month. Add salt and shrimp boil spice to the water and bring to a rolling boil. Add the shrimp, stirring, and boil for 3 minutes or until shrimp is pink and opaque. Mushy shrimp is undercooked; tough shrimp has been overcooked. Drain immediately, and run under very cold tap water or chill with ice immediately to stop cooking process. Refrigerate until ready to use. Shrimp boiled like this can be served in the shell, as an appetizer or main dish, or it can be shelled and used in salads and other dishes.
The beets take the longest to cook so start them first. Either boil them in water in a small saucepan for 45 minutes, or roast them in the oven at 350°F for an hour fifteen minutes. Roasting will give you better flavor, but takes longer and uses a lot more energy (unless you are already cooking something in the oven). When done, set aside to cool for 10 minutes, peel and chop into 1 x 1/2 inch chunks. While beets are cooking you may want to toast your almond slivers if you are starting with raw almonds. Just heat a skillet to medium high heat and put in the almonds. Stir frequently with a spatula. When the almonds begin to brown, remove from pan into a small bowl. Let cool, set aside. Remove any outer leaves that look a bit ragged from the brussels sprouts. Bring a small saucepan half filled with water to a boil and parboil the brussels sprouts for 2-3 minutes. They should be almost all the way cooked through. (Test by cutting one in half.) Set aside for 5 minutes to cool, cut off any protruding tough stem on each sprout and cut each sprout in half. 4 In a medium sized skillet heat 1 Tbsp olive oil on medium heat. Add the shallot slices and cook until translucent, a few minutes. Add another tablespoon of olive oil and raise the heat to medium high. Add the sprouts and beets to the pan, along with the thyme and mix well. Salt and pepper to taste. Cook for 1 minute more, stirring. Remove from heat and serve. Can serve warm or at room temperature.
To prepare salsa: Cut the top and skin off pineapple, remove the eyes and core. Finely dice the pineapple (you will have about 4 cups diced pineapple) and place in a medium bowl. Add scallions, cilantro, lime juice, jalapeno and oil. Toss to mix. Season with 1/4 teaspoon salt and pepper. Serve immediately or cover and refrigerate for about 1 hour to allow flavors to blend. To prepare fish: Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish; thoroughly dredge fillets (discard any leftover flour). Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve each portion of fish with about 1/4 cup salsa each.
To make the marinara: Heat the olive oil in a large saucepan over medium/high heat. Add the onion and salt and saute for 2 minutes. Add the garlic and saute for 30 seconds more. Add the tomatoes and honey and reduce heat to medium. Let the sauce cook down for about 20 minutes, or until no longer watery and slightly thick. Check seasonings and add more salt, if needed. To make the meat filling: Heat the olive oil in a saute pan over medium-high heat. Add the ground turkey and break apart with a spatula. Cook the turkey for 2 minutes then add the onion, salt, and pepper. Continue cooking until turkey is cooked through (make sure it has been broken up into small crumbles) and the onion is soft. Remove the pan from heat and toss the fresh basil into the mixture. To make the paleo cheese sauce: Heat the olive oil to medium in a small saucepan. Add the chopped onion, summer squash, salt, and garlic to the pan and saute for about 3 to 4 minutes until the onion is translucent. Do not brown. Add 1/4 cup of the coconut milk to the pan and bring to a boil. Simmer for 2 minutes, or until more than half the liquid is absorbed. Place the mixture in a blender with the remaining 1/4 cup coconut milk and puree until very smooth. Add the egg and puree until well blended. To assemble lasagne: Lightly grease the inside of a crock pot. Cover the bottom of the crock pot with about 3/4 cup of the marinara sauce, spreading it out evenly. Place about 5 zucchini noodles side by side over the marinara sauce. Spoon a layer of the cheese sauce over the zucchini noodles. Sprinkle about 1/2 heaping cup of meat over the sauce. Spoon about 1/2 cup to 3/4 cup of the marinara sauce evenly over the meat mixture. Repeat this layering process until you have made 5 layers (zucchini, sauce, meat, marinara) ending with the marinara sauce. Cover and cook on high for 1 1/2 hours. After 1 1/2 hours remove the lid. Using a turkey baster or a ladle, remove all excess liquid that has pooled in the crock pot (the zucchini will let off quite a bit of liquid) and place it in a shallow frying pan. Bring the liquid to a boil and simmer for about 5 to 7 minutes or until reduced into a thick creamy sauce. Pour the sauce over the top of the lasagna in the crock pot and serve.
Combine the lettuce, cucumbers, tomatoes, onions, and basil and parsley in large mixing bowl. In a sealable container, combine oil, lemon juice, honey and salt and pepper. Cover container and shake vigorously. Add dressing to salad and serve immediately. Enjoy!
Heat 2 tablespooons of the oil in a large casserole dish and brown the beef on all sides. Set aside, add 1 1/4 cups cold water to the dih and scrape the bottom of the pan with a wooden spoon. Retain these juices. Heat the remaining oil and cook the onion and chili peppers for 5 mins until soft. Add the curry paste and turn up the heat for 2 mins or until the onion is going a light brown in colour. Return the beef to the pan along with the beef juices, coconut milk and broth. Cook, uncovered, over a very gentle heat for 1 1/2 hours so that it is barely simmering and the beef becomes tender. If the coconut milk boils it will split so keep an eye on it. Once the beef is quite tender, add the sweet potatoes and cook for 20 mins or until they are soft. Season with the fish sauce and soy sauce. Sprinkle with cashew nuts and cilantro and serve with a bowl of rice on the side.
Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy; beat in eggs and extracts. Stir in sour cream. In another bowl, whisk together flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut. Drop dough by tablespoonfuls 2 inches apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely. In a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a small bowl; gradually beat in confectioners' sugar, milk and extracts. Spread over cookies. Dip in coconut; let stand until set. Store in an airtight container. Yield: about 5-1/2 dozen. Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
I made this cake in a set of metal dry measure cups. You can use a traditional 9-inch baking pan, if you prefer. Preheat the oven to 350 degrees F. To make the cake: Melt the butter into the coffee. When the butter has melted, whisk in the buttermilk. Placed the eggs and sugar in the bowl of a stand mixer and place on low speed. Add the flour, salt, cocoa powder, baking powder, and baking soda 1 at a time and mix just until combined. Add the vanilla and the coffee buttermilk mixture. Mix just until combined. If you are using dry measure cups, place the batter in a container with a spout to make it easier to pour the batter into the dry measure cups. Place the measuring cup molds onto a cookie sheet. Spray each cup with vegetable cooking spray. Fill each cup half full. Bake for 15 to 20 minutes. To make the ganache drizzle: Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous. Unmold the cakes and let cool on a wire rack placed over a parchment paper lined baking sheet. When cool, stack the cakes on top of each other with the largest cake on the bottom layer. Placing the cakes on a wire rack placed over a parchment paper lined baking sheet. Use an offset spatula to spread the ganache over the cakes letting the excess drizzle over the sides. Use an offset spatula to move the cakes to the presentation plate. Make the chocolate curls: Use a block of white chocolate. Pull a vegetable peeler over the edge to create chocolate curls. Use the curls to decorate the cakes.
In a medium sauce pan, combine dry pudding mix, jello powder and water. Stir and heat to a boil. Let it boil for one minute. Pour mixture into a bowl and place in the fridge to cool and thicken for about a hour. Peel and cut up peaches (or fruit of choice) and set aside. Remove cooled Jello from the fridge and fold in the cool whip topping. Next fold in fresh fruit. Place back in fridge. Prepare graham cracker crust in a food processor or blender, adding all 3 ingredients. Place crust in the bottom of a 9 x 13 dish or in 2 pie dishes and press down firmly. Remove Jello mixture and pour into the crust. Place back in fridge to continue firming up, about another hour. Serve with whipped topping.
In a large skillet, heat the nuts over medium heat, stirring occasionally, until they turn golden brown (5 minutes). In a separate bowl, mix the remaining ingredients, add the mixture to the nuts, and mix well to coat. Let dry on a baking sheet (can be dried by roasting in oven to speed up process).
Whip the egg whites and 3 tablespoons of sugar to make a merangue with hard peaks. Boil the milk and 1/2 cups of sugar in a medium sized pot. Make sure the milk does not boil over. Note: We don't like this dessert very sweet in my family, but you may want to use more than 1/2 cup sugar. Drop the merangue into the boiling milk, tablespoon by tablespoon. The merangue dollops will expand when cooked. Make sure to turn each one over in the milk at least once so that it cookes evenly on all sides. They cook very quickly. Lift the merangues out of the milk with a slotted spoon and place in a large storage container. Dissolve the corn starch in a little bit of cold water and pour into the milk/sugar mixture, which should still be over the stove. Stir for about 3 minutes on medium-high heat. Remove from heat. Add egg yolks and vanilla extract, whisking rapidly to avoid clumping as the yolks cook. Pour the custard over the merangues. Chill for at least 3 hours before serving.
Preheat oven to 350°F Line a 8x8 pan with foil, leaving an overhang on two opposite sides. Melt chocolate and butter in a bowl over a pot of barely simmering water until smooth, stirring often. Remove bowl from heat and stir in sugar vanilla and salt. Add eggs one at a time, stirring thoroughly. Stir in flour and beat with a spoon or rubber spatula for a minute or two until smooth and glossy. Stir in nuts. Scrape batter into prepared pan and smooth to even it. Bake for 30 to 35 minutes. A toothpick inserted in the center should come out with some thick gooey batter clinging to it.
Add the lentils and water to a slow cooker; cover and cook on LOW for 3-4 hours. In a skillet over medium heat, let the oil and butter heat together until the butter melts. Add in the onion, celery, and carrots; stir/saute 5 minutes or until just softened. Add in the garlic; cook, stirring, for 2 minutes. Stir into the partially cooked lentils; cover and continue to cook on LOW for another 3-4 hours. Stir in the wine, lemon juice, and molasses; season with salt and plenty of fresh black pepper. Add water or broth to thin the soup if it is too thick. Cover and continue to cook on LOW for another 30 minutes. Ladle into bowls; serve hot topped with chopped green onion and a drizzle of vinegar.
Combine all ingredients. Serve with the bottle of hot sauce on the side, so each diner can add more heat to his or her taste.
Moisten wooden sushi mold. Fill halfway up with prepared sushi rice and flatten out. Place thinly sliced cucumber and sprinkle with sesame seeds. Spread rice on top of cucumber up to the edges of mold; flatten with spoon. Place ginger strips atop rice then top with herring, skin side up. Press with wooden lid. Moisten knife and make slits along wooden mold. Place on serving platter and enjoy.
Preheat the oven to 425 degrees F. Lightly butter a baking sheet or line it with parchment paper. Set aside. Fry the bacon pieces in a nonstick skillet until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Break into small-but-not-tiny pieces when it cools. Set aside. Combine the flour, baking powder, sugar, and salt in a food processor. Pulse several times, to mix. Remove the lid, scatter the butter over the flour mixture, and pulse three or four more times, cutting the butter into small pieces. Remove the lid again and add the bacon and blue cheese. Pulse, no more than three times, to mix. Remove the lid once more and pour the cream evenly over the mixture. Pulse two or three times, just until the mixture forms large, damp crumbs; it should not ball up. Dump the crumbs onto a lightly floured surface. With lightly floured hands, gently pack the crumbs together, then pat and roll the dough into an 8-inch-diameter circle. (If the edge cracks, just pinch it together and smooth it out.) Cut the dough into eight equal wedges and place them, evenly spaced, on the baking sheet. Brush each wedge lightly with the egg. Bake on the center oven rack for 18 minutes, until golden brown. Cool on a rack.
Spray a 9 x 13 pan with non-stick cooking spray (butter flavored). Place peanut butter, corn syrup and sugar in a large microwaveable bowl and mircorwave on high for 2 minutes, or just until the mixture comes to a boil; stirring after each minute. Stir in cereal and chocolate chips (which some will melt). Press cereal mixture into bottom of prepared pan. Cool completely. Cut into bars and individually wrap. Store in covered container at room temperature.
In a pot of salted water, boil carrots for 4-5 minutes to blanch, then drain. Put carrots and other vegetables in a glass baking dish, toss with oil and soy, salt and pepper, and roast at 375 until carrots can be pierced with a fork (about 20 minutes.) When cool enough to handle, cut off carrot ends,chop everything coarsely, and put everything into food processor with herbs, pulsing a few times to blend without pureeing---you want some texture. If too thick and dry, splash in a bit more oil or some broth until desired consistency is attained. Season further as needed with salt and pepper.
Place rice and hot water in microwave and oven proof pie plate. Microwave on HIGH (100%) power for 15 minutes, stirring occasionally. Stand for 5 minutes. Use a fork to blend one egg, parsley, pepper into the rice. Press mixture against the sides of the pie plate. Arrange vegetables in the rice case. Cover with plastic wrap and microwave on HIGH (100%) power for 5 minutes or until vegetables are tender. Whisk remaining eggs into flour, one at a time until smooth. Add milk and seasonings. Pour mixture into rice crust and sprinkle with cheese. Bake pie in a moderate oven (180°C) for 45 minutes until set. Serve warm or cool.
Place fillets in a shallow dish. Combine lemon juice and 1 Tablespoon wine; pour over fillets. Cover and chill at least 1 hour. Bring water to a boil; add shrimp, and return to a boil. Reduce heat and simmer, uncovered, 3 to 5 minutes or until shrimp are pink. Drain well and rinse with cold water. Peel and devein shrimp; set aside. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in next 6 ingredients and the shrimp. Drain fillets; roll up. Place seam side down in a lightly greased baking dish; pour sauce over top. Bake, uncovered, at 375°F for 25 minutes or until fish flakes easily, basting occasionally with sauce. Yield: 2 servings. Southern Living.
Preheat oven to 350°F. Grease a 13 x 9 x 2-inch pan and set aside. In a mixing bowl, stir together flour, sugar, and salt. Add butter, eggs, orange extract, and orange zest and beat with a handheld electric mixer until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with a fork. Glaze: Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool cake and cut into squares.
Mix together sour cream, sugar, shortening, and half of the buttermilk. Dissolve baking soda in other half of buttermilk and add it to sour cream mixture. In a separate bowl mix flour, salt and baking powder. Mix flour mixture to sour cream mixture one half cup at a time. Add vanilla. Refrigerate dough until cold. Preheat oven to 400 degrees. Coat hands with flour and 1 tablespoon at a time roll dough into a ball, then into a long strip (like a snake), then shape strip into a figure eights. Place figure eights on a baking sheet coated with cooking spray. Bake for 8 - 10 minutes.
preheat oven to 350°F. Melt margarine. Add to sugar in bowl set aside. Beat eggs add to sugar & margarine. Sift together flour, baking soda,& saltAdd vanilla then nuts if used. Spread into a 13 x 9 pan. Sprinkle chocolate chips on top of batter. Bake at 350° for 25 - 30 minutes. Cover these when you take them out of the oven. They will stay soft!
Cook asparagus in a 6- to 8-quart pot of boiling well-salted water until just tender, 4 to 6 minutes. Transfer with a slotted spoon to a large heatproof bowl. Add peas to boiling water and cook 2 minutes. Transfer peas with slotted spoon to bowl with asparagus. Add pasta to boiling water and cook according to package directions, until al dente. While linguine cooks, add 1 tbsp olive oil to saute pan. add garlic and onion, cook until softened. add zucchini and saute until al dente. sprinkle with thyme, add to asparagus mix. In a food processor pulse basil, mint, oil, salt, pepper, and 1/2 cup feta in a food processor until chopped, then add to vegetables. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup feta and toss.
Place sprouts and water in a 1 quart casserole dish. Cover and microwave on high 7 minutes or until tender-crisp then drain. Add remaining ingredients. Toss together to coat sprouts. Serve.
Boil maple syrup and water in saucepan to 228F on the candy thermometer. Beat egg whites until stiff. Add syrup gradually, beating constantly with the egg beater. Add the lemon juice. Fold in the whipped cream.
Peel the orange. Peel and slice the mango. Put in the blender with the raspberries, simple syrup, lemonade and yogurt. Puree until smooth. Then add the ice cubes and chop, blend then puree the mixture. Pour into glasses and enjoy!
Preheat oven to 350 degrees. Completely cook the chicken in the oil. Drain. Set aside cooked chicken, broccoli, bacon and shredded cheese. Cook the macaroni and cheese as directed on the package. Using a wire whisk, beat the milk, eggs and pepper until blended. Set aside. Spread half of the macaroni and cheese in a lasagna pan, then cover with half of the shredded cheese. Layer in the chicken and broccoli and cover with the rest of the macaroni and cheese. Pour the milk and egg mixture over the top. Sprinkle on the remainder of the shredded cheese. Top with the italian breadcrumbs and finally the crumbled bacon. Put in the oven for 20-25 minutes or until heated all the way through. Serve warm.
Stir together sugar, cornstarch, and salt in saucepan. Combine egg yolks with milk and gradually add to sugar mixture. Cook over medium heat until mixture comes to a boil. Remove from heat and stir in butter and vanilla. Add melted chocolate and pour into pie crust. Cool.
In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices. In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree; mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.
Place all ingredients in a saucepan. Bring to a boil, reduce heat, and simmer 15 minutes or until slightly thick. Remove from heat, cool. Place blueberry mixture in a blender; process until smooth.
Place yolks into mixing bowl; mash with a fork or potato masher. Combine mayonnaise, horseradish, mustard, relish, celery, garlic powder with the yolks and mix well. Spoon, or pipe with pastry bag or baggie, into hollowed egg halves. Sprinkle each with paprika for color/garnish.
Place 1 cup peanut butter in a medium to large bowl. Add 3/4 cup of granola and mix well with a large spoon. Add a sprinkle of cinnamon sugar, a tablespoon of honey, some candy or sprinkles and finish with a teaspoon or less of chia seeds. Mix well. Scoop up a spoonful of the mix with your large spoon and place it gently into a cupcake liner. Repeat until bowl is empty. Put all the cupcake liners in the freezer for 2-5 minutes. Top with a bit more cinnamon sugar or honey if you would like. Refrigerate until its time to eat! Enjoy this simple and delicious recipe!
Fill a cocktail shaker with ice. Add first 3 ingredients& shake well. Strain equally into flutes, top with champagne& garnish with an orange twist.
Preheat oven at 180° celsius. Butter a baking-dish. Put the fillets into the baking-dish. Season the fillets with salt, pepper and freshly squeezed lemon juice. Cover the fish with ground cheese. Mix mustard with cream and pour it over fish fillets. Cover with breadcrumbs. Bake the fillets for 35 minutes. Serve with rice or noodles.
Cook stove top stuffing per box directions. In large pan on stove, add prepared stuffing, sour cream, canned chicken and cream of chicken soup. Mix well and heat to desired temperature. Serve.