HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°F and line a 12 cup muffin tin with muffin papers. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg. Then mix in 1/4 cup (50 mL) of the pumpkin seeds. In separate bowl, whisk together the wet ingredients: eggs, pumpkin puree, oil, milk, and vanilla. Pour over dry ingredients and stir just until dry ingredients are moistened. Spoon into prepared muffin cups. Sprinkle with remaining pumpkin seeds. Bake in center of a 375°F (190°C) oven about 20 to 25 minutes or until muffins are golden and tops are firm to the touch. Let cool in pan on rack for 5 minutes before transferring to a wire rack to cool. While the muffins are baking, whisk together the cream cheese, confectioner's sugar, vanilla, and lemon juice. (If the frosting is too thick, add a bit more lemon juice. If too runny, add more confectioner's sugar.) Set aside. When muffins are cooled completely, inject each muffin with a generous amount (1-2 tbsp) of cream cheese frosting and enjoy!
Place carrots and potatoes in microwave safe dish with 1/4 cup water. Place in microwave for 3 minutes Drain. Put potatoes, carrots, onion, green beans and corn in crock pot. Pour in 3/4 of can of cream of chicken, garlic powder and thyme. Stir. Place chicken breasts on top of vegetables, spoon remaining soup over chicken breasts covering each. Season with paprika and pepper. Turn crock pot to low and cook for 8 hours. 30 minutes before serving, break up chicken with a spoon. If sauce needs to thicken, dissolve cornstarch in water and add to crock pot. Turn on high for about 20 to 30 minutes or till thick as desired. Spoon mixture over hot biscuits, rice or noodles. Enjoy.
Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta cooking water before draining. In a serving bowl, whisk together lemon zest, lemon juice, Parmesan cheese, olive oil, salt and pepper. It should form a loose emulsion. Add pasta and basil to bowl and toss to combine. Add reserved pasta water, a tablespoon at a time, until the sauce has the consistency you desire. Serve with more grated Parmesan.
Bring the milk to a simmer, add the rice, salt, butter, garlic and seasonings. Simmer stirring occasionally for 10 minutes, until the rice is partially tender. Stir in the turnips, adding more milk if necessary to submerge the vegetables. Cover and simmer for 15 minutes stirring occasionally until the turnips are tender. The liquid should almost be absorbed. Puree in a food mill or a food processor. Shortly before serving, reheat, stirring. Carefully correct seasonings. Stir in the butter or cream by spoonfuls. Turn into a hot serving dish and sprinkle with parsley.
Cook spinach in water until limp [or better, steam in Oster Digital Food Steamer, cost $40 on amazon.com so you can "set it and forget it". Blend/puree cooked spinach. Gently fry shallots and garlic in olive oil and mix well with pureed spinach. Note, a slight touch of freshly grated nutmeg, a pinch of good quality curry or any favorite spice adds a lot to this dish - part of eating healthy, delicious and cheap! see recent NY Times piece on 12 foods costing less than $1 - oatmeal, garbanzo beans, tuna, kale, apples and bananas,etc -. it's time we gluttonous Americans stopped eating more than our fair share on a planet where billions are starving. It's conscionable -.
Pat dry chicken and season with salt and pepper. Heat oil in a heavy skillet over moderately high heat and brown chicken, turning once, for about 6 minutes (chicken will not be completely cooked at this point). Transfer chicken to a plate. Add garlic, tomatoes and pepper flakes to the skillet and saute until garlic is pale gold, approximately 1 minute. Add broth, cover, and bring to a boil. Add chicken to skillet, cover and simmer for 4-5 minutes (until cooked through). Transfer chicken to a platter with tongs and keep warm. Loosely cover with foil. Stir cream and 2 tbsp basil into sauce in skillet and bring to a simmer. Transfer sauce to a heatproof bowl and puree with a hand blender. Add water if necessary to reach desired consistency. Season sauce with salt and pepper. Serve chicken with sauce on top and sprinkle each cutlet with 2 tablespoons basil.
Crumble ricotta and add V-8 slowly, blending well. Sprinkle with garlic powder (if desired). Pop into the microwave for about 1 minute.
Chop bok choy and set aside in a large bowl. If you haven't worked with bok choy before, see Anne Sainz's notes above. Place cashews, milk, vinegar, raisins and mustard in food processor or high powered blender and combine until smooth. Add apple, carrot and onion and process until chopped fine. Add processed mixture to bok choy and mix well.
preheat oven to 180 Celsius grease a 24 cm springform tin. peel then boil the potatoes in salted water. drain and mash well with a potato masher. move to a large bowl. add a pinch of nutmeg and the 50 g butter. stirring until the butter has melted. add eggs 1 at a time, stirring well after each addition. add the salami, 80 g of parmesan, milk and salt and pepper to taste. place half the potato mix into the springform tin and top with the mozzarella cheese and shredded ham. top with the rest of the mix. sprinkle liberally with the breadcrumbs and the 1/3 cup parmesan cheese. dot with the butter. cook for 45 - 50 minutes or util nicely brown on top. remove from oven and let sit for 10 minutes. serve as a side with meat and gravy and vegetables of choice.
Saute the vegetables in half the butter on a stove top griddle until soft, then top with the thinly sliced steaks, cooking until cooked through, seasoning to taste with salt and pepper. Place cheese on bread with steak and veggie mix and top with peppers or pickles if you like. Place bread slices together, butter each outer side and place on a panini maker, George Foreman grill, or griddle with bacon press. Grill sandwich until outside is crisp and golden, turning if you make it on the stove top griddle.
Lightly coat chicken with flour (this will help the batter stick) let dry 5-10 minutes. Mix together pancake mix, club soda and seasonings. Deep fry in 425 degree oil about 6-8 minutes, or until cooked thoroughly. Delicious!
Preheat oven to 220°C Sift flour and salt . Add butter and rub using your fingertips. Combine milk and water. Make a well in the center of the flour. Pour liquid all at once. Mix quickly to a soft dough. Knead lightly. Press or roll out to form a round about 2 cm thick. Cut using a round cutter and place on a greased oven tray and glaze with milk. Bake for 10-12 min or until scones sound hollow when tapped.
Combine all ingredients except cilantro in crock pot. Cover and cook on low setting for 8-10 hours. Serve garnished with chopped cilantro. Note: Comments from the person originally posted this: This is what we had for dinner tonight. It's delicious! The original recipe called for 2 pounds of beef round or chuck, cut in 1 inch pieces, but I substituted 5 boneless, skinless chicken breast halves, and it turned out fine.
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans. For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well. Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack. For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth. Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
Heat oven to 400°F Grease (spraying Pam is my 1st choice) an 11" (8 cup volume) oven proof casserole dish. (I use the deep dish baker from Pampered Chef.). Combine dry ingredients. Stir in milk, oil and egg, mixing until dry ingredients are moistened. Gently blend in corn, pepper, onion, and chili peppers. Pour into the casserole dish and top with shredded cheese. Bake for 25-30 minutes. Let set at least 10 minutes before cutting and serving. Cut into 12 wedges.
Combine apple cider, butter, thyme, salt and pepper. In a large bowl, toss together rutabaga, parsnips and half of apple cider mixture. Spread in a greased 9 x 13 glass baking dish. Cover with foil. Bake for 15 minutes at 425. Meanwhile, in a large bowl, toss together leeks, red peppers, fennel, garlic and remaining apple cider mixture. Spread in a separate greased 9 x 13 glass baking dish. Cover with foil Add to oven and bake for 30 minutes at 425. Uncover both pans, stir vegetables. Continue roasting, stirring occasionally, for 30 minutes or until tender, golden and almost no juices remain. Make ahead - let cool, cover and refrigerate. Add 1/4 cup apple cider and rehead in covered Dutch oven over medium heat for aout 15 minutes or heated through.
Mix all ingredients (except Tilapia) in a bowl and set to the side. In the oven, broil Tilapia on each side for 2-3 minutes. After both sides have been broiled and fish is cooked (should flake easily), cover the top of the filets with parmesan mixture. Broild for two more minutes until cheese mixture is browned.
Mix all ckae ingredients well by hand. Bake in a 9x13 inch greased and floured pan at 350 degree oven for 1 hour. Topping: Mix well, topping ingredients and spread on cake.
In a small bowl, combine the first 4 ingredients; set aside. Separate broccoli in to flowerets; cut stalks into 1/4-inch slices; set aside. Heat oil in a wok or large nonstick skillet at medium-high heat until hot. Add in onion; stir-fry 2 minutes; add in broccoli and carrot; stir-fry until crisp-tender. Add in mushrooms; stir-fry 2 minutes. Stir in cornstarch mixture; cook, stirring constantly, until thickened.
Combine all ingredients in a large mixing bowl. Ladle into pie shells. Bake@ 450F for 10 minutes. Reduce heat to 325F and continue baking for 45 minutes, or until a knife inserted in the center comes out clean.
Drain pineapple reserving 1/3 c of juice. Mix 1/3 c pineapple juice, soy sauce, mustard, garlic, ginger and brown sugar. Cut fish into 4-5 servings and place in a pan. Pour marinade over fish let stand 20 min turn over and marinate 20 more minute. Heat grill or broiler in oven. Remove fish from marinade, reserving marinade. Spray fish with non-stick spray; grill or broil 3-4 minutes per side (about 10 minutes total for every 1-inch thick fillets). Grill pineapple slices at the same time fish is grilling. Place marinade in a small saucepan boil then remove from heat. After cool wisk in vinegar and oil. Place washed spinach on plates, arrange tomatoes and crumbled feta over spinach. Place grilled fish in middle of plate and drizzle with 1-3 tablespoons dressing.
Chop bacon, slice mushrooms and shred cabbage. Slice spring onion (scallion) if using. Set aside. Heat butter on medium heat in a large fry pan (skillet). Add bacon and mushrooms and cook for 1 minute. Add the cabbage and cook for a further 4 or 5 minutes until wilted. Stir in spring onion, if using, and season with black pepper.
Heat oven to 375. Mix the soup, sour cream, onions, and ham together in large bowl. Add the potatoes to this mixture. Spread into an ungreased 13x9" baking dish. Combine the butter and corn flakes and sprinkle over the top. Bake for 60 minutes.
In a large bowl, combine the crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13 x 9 x 2 inch baking dish. In a large mixing bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake at 350°F for 15-20 minutes or until set. Cool on a wire rack. In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°F Remove from the heat. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool. In a large heavy saucepan, combine egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160F, about 12 minutes. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set. Just before serving, in a large mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.
Mix sour cream and mayo. Add well drained spinach and remaining ingredients. Refrigerate immediately for at least an hour before serving. (I like it better refrigerated overnight).
Wash and pat dry chicken thighs; lay them flat, inside up. Slice mushrooms and saute with salt and pepper until they are brown; remove from heat. Wash and stem spinach. Chop spinach and add to mushrooms, tossing to wilt. Place about 2 tablespoons of this filling on each chicken thigh, evenly dispersing the remaining filling among the thighs as needed. Divide cheese among chicken thighs. Close the thighs with toothpicks (I used three per thigh) and place in a pie dish. Sprinkle paprika, crushed tarragon, and garlic salt over the thighs. Drizzle honey over all. Add water to the pie pan, cover with foil, and bake at 350°F for 30 minutes. Remove foil and bake another 15 minutes. Sprinkle remaining cheese over chicken and bake until the cheese is melted. Serve with steamed veggies, rice, and a fruit salad.
1. In a saute pan over medium/high heat, combine the butter and olive oil. When the butter is melted, add the hot pepper flakes (or chili pepper) and onion. Saute for 2 minutes or until the onions are softened. 2. Add the lemon zest, tomatoes, garlic and white wine. Saute for another 2 minutes. 3. Add the shrimp and cook for 2-3 minutes on each side. Season the shrimp with salt and pepper to taste. Add a splash of lemon juice. Cook for 1 minute more. 4. Transfer to warm plate and serve the shrimp topped with the basil chiffonade and lemon slices.
Flatten each biscuit into a 3-in. circle and press into a greased muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1 teaspoonful into each cup. Top each with a slice of pepperoni and about 1 tablespoon of cheese. Bake at 425° for 10-15 minutes or until golden brown. Serve immediately or store in the refrigerator.
Slice cucumbers about 1/8 inch thick. Pour salt over cucumbers. Pour enough boiling water over all to cover. Stir and let stand 8 hours or overnight. Drain and discard brine. In a saucepan, combine vinegar, 1 cup sugar, spices and alum. Bring to a boil. Put cucumbers in a large glass jar or plastic bucket with lid or a stoneware crock. Pour boiling vinegar mixture over cucumbers. Cover and let stand. Next day, and each consecutive day for 5 days total, stir in one additional cup of sugar. Do not reheat when sugar is added. At the end of the 5th day, pickles are done and may be stored in covered jar. Do not seal jars. Pickles will keep indefinitely and get better with age.
Preheat the oven to 400°F. Heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and garlic and saute for 8 to 10 minutes, until tender. Add the wine and bring to a boil, scraping up any browned bits clinging to the bottom of the skillet, and cook until the liquid is reduced by half, 2 to 3 minutes. Add the tomatoes, tomato paste, oregano, Pernod, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet. Simmer over low heat, stirring occasionally, for 10 to 15 minutes. Arrange the shrimp artfully in one layer over the tomato mixture in the skillet. Scatter feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with 2 tablespoons of olive oil and sprinkle evenly over the shrimp. Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with wedges of lemon. *To make 1 cup of fresh bread crumbs, remove the crusts from 3 to 4 slices white bread and place in a food processor fitted with the steel blade and process until the bread is in crumbs. Assemble the shrimp right in a 10- to 12-inch stainless-steel saute pan, and then put the pan in the oven for 15 minutes before serving.
Combine ground pork & ground beef in a bowl. Add ricotta cheese and egg. Mix thoroughly. Stir in flat leaf parsley, Parmigiano-Reggiano, nutmeg, and salt. Sprinkle in flour. Form meat mixture into 1" balls. (Sic. What is meant is to form the meatballs, then dust them in flour prior to frying.). Warm olive oil in saute pan over medium-high heat. Fry meatballs until golden brown. Remove from pan & set aside. Heat more olive oil in saute pan over medium-high heat. Sweat onions and garlic cloves in olive oil until translucent (4-5 minutes). Deglaze pan by adding red wine, then cook until liquid is reduced by half. Add tomatoes and chile flakes, then bring to a simmer. Add salt to taste. Add meatballs, then simmer for 30 minutes.
Preheat oven to 350°F. Grease and flour or spray with non-stick spray12-cup bundt pan or 10 inch tube pan and set aside. Beat margarine and sugar substitute in a large bowl with electric mixer until light and fluffy. Add poppy seed filling and beat untill blended. Add vanilla and yogurt and beat just untill blended. Mix flour, baking soda and salt until blended; add to poppy seed mixture, gradually, beating well after each addition. In another bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into batter and spread in prepared pan. Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in the middle comes out clean. Cool; Remove from pan and completely cool. Serve immediately!
Sift flour, cocoa powder, espresso powder, baking powder, and salt into a bowl and set aside. Melt chocolate in a metal bowl set over a pot of simmering water, stirring occasionally so it will melt evenly; remove from heat when smooth. In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. Add eggs and vanilla and mix until combined. Pour in melted chocolate and beat until combined. Add flour mixture and chocolate chips and mix on low just until incorporated. Cover dough and refrigerate for about 15-20 minutes until it is firm enough to scoop. Preheat the oven to 350 degrees F. Line several cookie sheets with parchment paper or silicone baking mats. Roll dough into 11/2-inch balls and place on sheets about 2 inches apart. Bake for 8 to 10 minutes-cookies will still appear soft but will firm up upon cooling. Cool cookie sheets on wire racks before removing cookies with a metal spatula.
Heat oven to 350 degrees. In a large bowl, combine the cane sugar and butter. Mix well. Add the oats and cut in with a fork or pastry blender until well blended. Press into the bottom and halfway up the sides of a 9" tart pan. Bake crust at 350 degrees for 20 minutes or until lightly browned. Meanwhile, prepare the filling. Place sugar and eggs in a large bowl. Add lemon juice and vanilla. Whisk well together. Add cornstarch and whisk until smooth. Pour filling into crust and return to oven until filling is set, about 20 minutes. Insert a butter knife into the filling; if it comes out clean, the filling is ready. Remove from oven and let cool 10 minutes. Dust with powdered sugar. Serves 6 to 8.
Melt butter in microwave safe bowl. Heat up waffle iron. Combine dry ingredients in a large bowl. Beat eggs, add water - use hand mixer. Add to dry ingredients - mix on low until fully mixed. Add in butter and mix until incorporated. Sprinkle the waffle iron with 2 T. of chopped pecans and pour almost 1 cup of batter on pre-heated, non-stick waffle iron. I have used the Black & Decker square waffle iron and the Proctor Silex belgium waffle maker and both work wonderfully - waffles are crispy on the outside and fluffy inside.
Mix all ingredients to blend in a bowl or a pour bottle. Dip bread and enjoy. Refrigerate any left over.
Heat a deep skillet over medium heat. Add oil and onions and cook 3 minutes. Add raisins and broccoli and season with salt. Add broth and bring to a bubble, then reduce heat to simmer. Cover the pan and cook 12 minutes or until broccoli is tender and no longer bitter. Remove lid and allow liquid to reduce by half 2-3 minutes. Transher to serving dish.
Put chicken breasts between 2 sheets of cling film and flatten with a meat mallet or rolling pin until double the size and about 1/4 inch thick Place them in a large dish Make marinade with white wine, soy sauce and thyme Pour over chicken and leave for 1/2 hour, turning over half way through Finely chop basil,apricots and mushroom together, season with salt and pepper, then blend in butter to form a smooth stuffing Remove chicken when ready and pat dry Lay the chicken breasts on a flat surface, put a single layer of spinach leaves on each breast,then 1/4 of stuffing on each one and spread evenly Roll them up into a sausage shape to form a parcel Cut 4x12inch squares of cling film,lay each chiken parcel on the cling film and wrap turning edges in,half way up Place them in a baking tray and put into a preheated oven gas mark 4 electric 350 and bake for 30 minutes Remove from oven and let cool for 5 minutes Pierce each parcel to release juices and save, then carefully remove cling film from chicken Brown chicken under the grill basting with melted butter When golden set aside and keep warm Mix the chicken juices with honey, lemon and cornstarch bring to boil, stir until thickend simmer 2 minutes Put spinach in a ziplock bag seal and pierce a few times Microwave on full power for 2 1/2 to 3 minutes Drain spinach place chicken on top and drizzle with sauce Serve with new potatoes and baby carrots
If using the long lemon grass stems, cut in half across the middle to make four short stems for a total of eight stems. Coarsely chop chicken in a food processor and add egg white. Process to make a smooth paste. Add carrot, chile, chives, cilantro, salt and pepper and process to mix. Place mixture in refrigerator to chill, about 15 minutes. When chilled, divide mixture into eight equal portions. Using your hands, shape the portions around the lemon grass stems. The lemon grass stem will be the "skewer" for the chicken mixture. Preheat broiler to medium hot, brush skewers with oil and broil approximately 4-6 minutes. Turn them occasionally until golden brown and cooked thru. These skewers can also be grilled over medium hot coals. Garnish with cilantro and slices of lemon (optional) and serve immediately.