HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sauce: whisk all ingredients together. Cover and refrigerate until you serve. Can be prepared 2 days in advance. Beef: Coarsely grind all peppercorns and transfer to bowl. Mix in salt. Whisk butter, parsley and mustard together and spread over tenderloin. Roll in pepper mixture and cover completely with pepper. Heat oven to 450. Place tenderloin on rack in shallow baking pan. Roast until meat thermometer inserted in center registers 130 degrees for rare/about 35 minutes; (or 40-50 minutes for medium, 50-60 for well). Transfer to platter and let stand 10 minutes. then slice and garnish with parsley and sauce.
Cream butter and sugar until light and fluffy. Blend in eggs, sour cream and vanilla. Combine flour, salt, baking soda and nutmeg, mixing well. Stir into creamed mixture. Gently stir in dates and nuts. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes or until golden brown. Cool 5 minute then remove from cookie sheet.
Cook linguine according to package directions and drain. In a bowl combine the ham, soup, 2 cups cheese, sour cream, onion, green pepper and butter. Add the pasta to the bowl and toss to coat. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover and sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted.
Prehat oven to 375F. Wash chicken and poke several holes in both sides with a fork. Rub ginger into both sides of breast until lightly coated. Lightly coat bottom of 9x11 pan with apple butter and place chicken in pan. Cover top of chicken completely with layer of apple butter. Moisten oats in about 1/4 cup of warm water for about 2 minutes, then sprinkle over top of chicken. Sprinkle cloves evenly over oats and chicken. Cook uncovered for 45 minutes at 375F.
Drain the pineapple, reserve the juice and set aside. Place the vegetables, except the broccoli, in a large pot or wok with 1/2 cup of the water and the garlic and ginger. Saute for 5 minutes. Add the broccoli and the remaining 1/2 cup water. Stir, then cover and cook over low heat for 5 minutes. Combine the sauce ingredients in a separate bowl. Stir in the pineapple chunks and the sauce mixture. Cook, stirring until thickened.
Cook fettuccine or linguine according to package directions, adding asparagus the last 1 to 2 minutes of cooking; drain. Return pasta mixture to saucepan; cover and keep warm. Meanwhile, in a large skillet cook mushrooms, leek, and garlic in hot oil over medium-high heat for 4 to 5 minutes or until most of the liquid is evaporated. Stir in broth, half-and-half, salt, and black pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, basil, and oregano; heat through. Spoon the mushroom mixture over pasta mixture; toss gently to coat. Divide among 4 bowls or dinner plates. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately.
Combine orange peel, orange and lemon juices, wine and pectin. Bring to full rolling boil and stir in honey immediately. Return to rolling boil, and boil for 3 minutes, stirring constantly. Remove from heat and skim. Pour into jars and seal.
Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add eggs; stir in lemon rind and juice. Combine flour, baking powder, and salt; add to butter mixture. Spoon batter into greased muffin pans (or an ungreased non-stick pan you trust), filling 2/3 full. Combine 2 Tbsp sugar and cinnamon; sprinkle evenly over batter. Bake at 375F for 15 minutes. Remove from pans immediately to cool.
Drain the spinach -- squeeze out all excess liquid. Mix with the cheeses and add the egg, lemon peel, a little nutmeg, salt and pepper. Place a sheet of phyllo dough on a cutting board and brush with melted butter. With a sharp knife, cut the sheet into 5 pieces, each about 3 inches wide. Place a scant 1 T. filling at the bottom of each piece (don't fill it too full or the phyllo won't be able to crisp up over the filling), and roll up so as to form a triangle (think flag folding). Move one side to the other until the whole is rolled up. Contine with remaining phyllo and spinach mixture until all spinach is gone. Bake on a buttered cookie sheet at 400 degrees F. for about 15-20 minutes, or until lightly golden brown.
Place all ingredients into your bread maker according to manufacture. Select type to a light crust. Press start. Remembering to check while starting to knead. If mixture is too dry add a tablespoon warm water at a time. If mixture is too wet add flour again a little at a time. Mixture should go into a ball form, and just soft and slightly sticky to the finger touch. This goes for all types of breads when kneading. This recipe makes a one and half pound loaf size.
In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the sausage until golden brown, stirring to break up the pieces, about 6 minutes. Add half of the onions and the eggplant, season with 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper, and cook for 4 to 6 minutes, or until the vegetables are lightly caramelized and very soft. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool. When the mixture has cooled to room temperature, stir in the ricotta or mascarpone cheese, spinach, 1/2 cup Parmesan cheese, and sugar. Stir to combine well. Lightly grease a deep 9 by 13-inch casserole or lasagna pan and set aside. Bring a large pot of salted water to a boil and cook the pasta shells until just al dente, 10 to 12 minutes. Drain and rinse under cold running water. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the prepared casserole dish. In a large saucepan, heat the remaining tablespoon of olive oil over medium high heat and saute the remaining chopped onions until translucent, about 4 minutes. Add the remaining tablespoon of garlic and cook until fragrant, 1 to 2 minutes. Add the crushed tomatoes, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon crushed red pepper and cook for 5 minutes. Add the heavy cream and cook until the sauce is reduced in volume by about 1/3, about 20 minutes. Preheat the oven to 350 degrees F. Add the basil to the sauce and pour the sauce over the shells in the casserole. Sprinkle with the fontina cheese and the remaining Parmesan. Cover the casserole tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges, about 15 minutes longer. Let stand for 10 minutes before serving.
Preheat oven to 350 degrees. In a medium bow, blend together both sugars and butter until creamy. Add egg, milk and vanilla extract; mix well. In a separate bowl, stir together flour, salt and baking soda. Add to the sugar mixture and blend well. Stir in ZOOM cereal and nuts. Drop by rounded tablespoonfuls 2 inches apart on a lightly greased cookie sheet. (I use parchment paper.). Bake 12 minutes or until light golden brown. Allow cookies to cool on the baking sheets 5 minutes before transferring to a wire rack. Variations: Prepare cookies as directed up to Step #6 and, if desired stir in any of the following: 1 cup chocolate chips, 1 cup raisins or other dried fruit, 2/3 cup flaked coconut, 1/2 cup peanut butter, or 1/2 teaspoon of your favorite ground spice such as pumpkin pie spice, cinnamon, etc.
In a double boiler, melt butter. Stir in milks and sugar. Heat over medium heat to gentle boil; stir constantly for 2-3 minuutes. Dissolve cornstarch in a little water and add to hot milk. Stir until thick. Remove from heat, then whisk in cinnamon, rum, and food coloring. Pour rum sauce over bread pudding and serve.
Place zest, sugar and cinnamon in a paper bag and shake to combine. Place oil in a deep pan until it comes about halfway up the side of the pan. Heat oil to 350 degrees Fahrenheit. Slice biscuit dough in quarters and roll into balls to form 24 donut holes. Working in batches, place donut holes in hot oil and fry until golden, about 6 to 8 minutes. Transfer hot donuts to the paper bag and shake to coat with orange sugar. Serve immediately.
Heat oven to 425° F. Wash asparagus and cut off the tougher bottom parts of the stems. (Don't snap the ends as you lose too much of the asparagus). If sizes vary dramatically, slice the largest asparagus stems lengthwise. The asparagus can be chopped uniformly into halves or thirds or left whole. Wash and peel beets and slice into small cubes. Place asparagus and beets in a large bowl. Add olive oil, seasoning, and thyme and toss until completely coated.Cover baking sheet with parchment paper and arrange asparagus and beets on the sheet so they are spread out and not overlapping. Use a spatula to gather any remaining oil and seasonings to drizzle over the arranged vegetables. Bake for 15-20 minutes until beets are tender then remove them from the oven. Pile the asparagus and beets into the middle of the baking pan. Add cheese, fruit, and almonds. Bake another 10 minutes.
Preheat oven to 350. In a large bowl combine cake mix, lemonade concentrate, sour cream, cream cheese and egg whites. Beat with mixer until blended. Stir in zest. Spoon batter into paper lined muffin pan or muffin pans sprayed well with Pam Baking spray. I actually used those new foil liners - no pan necessary. Bake at 350 for 20 minutes or until tester comes out of the center of a cupcake clean. Immediately do next step. While cupcakes are baking scrape all the frosting out of the can with a spatula into a medium bowl. Add two tablespoons Limoncello and stir till creamy. Taste. Do you need more? Go ahead then -- add more! Refrigerate while you wait. Cool cupcakes completely and then frost and sprinkle with zest.
Preheat oven to 400 degrees. Place crust on a slightly greased baking sheet or pizza pan. In a small bowl, combine the oil, pepper, and garlic. Brush generously over the crust. Scatter the tomato, oregano, and cheese onto the crust. Bake at 400 degrees for 10-15 minutes, or until the cheese melts.
Preheat oven to 400°F. Combine nuts, lemon peel, garlic, bread crumbs and salt in shallow bowl. Season chops with salt and pepper. Dip each chop in egg then nut mixture and transfer to baking pan. In large skillet heat oil over medium heat. Add chops and cook about two minutes per side until golden. Return to baking pan and bake for about 20 minutes.
Prepare in large tuperware type container with lid that will fit in your freezer. Stir well, put the lid on and freeze mixture (overnight is best). You will need to give it a stir every few hours. When slushy, serve in a tall glass with half Squirt/Fresca (grapefruit flavored pop) or 7up/Sprite. Ratio 1/2 slush and 1/2 pop. Garnish with a cherry. NOTE: I have never made this with RUM. I have always made it with Brandy. The apricot and peach are the prettiest drinks-- the blackberry turned out the color of icy ditch water. We drank it anyway!
Drain chickpeas, reserving liquid. Add all ingredients to food processor and process until smooth. Add reserved chickpea liquid as needed to obtain desired consistency.
Cook green beans in boiling water 4 to 6 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Saute green onions, garlic, and ginger in hot sesame oil in a large nonstick skillet over medium heat 1 minute. Add green beans and bell pepper; cook 1 minute. Add oyster sauce and pepper, stirring until thoroughly heated. Sprinkle with almonds, if desired.
Cream butter and sugar; add eggs and beat until fluffy. Add all other ingredients except cherry pie filling and beat well. Spread batter into a 10 X 15 jelly roll pan that has been greased and floured or sprayed with cooking spray. Spread cherry pie filling on top of batter in spoonfuls making 4 rows the length of the pan. Bake in a 350 degree oven for 35-45 minutes. May sprinkle with powdered sugar or drizzle with powdered sugar icing when done baking.
Combine oil, vinegar and rosemary in a bowl, add lamb, tossing to coat in marinade, let stand for 10 minutes. Drain lamb, discard marinade. Cook lamb on heated oiled grill plate, uncovered, until cooked as desired.
Combine 4 heaping teaspoons of sour cream and 4 level teaspoons of onion soup mix in a cereal bowl and mix with spoon. Ready to use as a chip dip, vegetable dip, etc.
Microwave ground beef in bowl, stirring occasionally, until beef is no longer pink, about 5 minutes. Break up any large pieces of beef with spoon, then drain off fat; return to now empty bowl. Stir in 2 1/2 Celsius tomato sauce, pickles, Worcestershire sauce, mustard, 1/2 t salt and 1/2 t pepper. Line slow cooker with foil collar and spray with vegetable oil spray. Microwave macaroni and oil in separate bowl at 50 percent power, stirring occasionally, until some pieces look toasted and blistered, 3-5 minutes. Transfer hot pasta to prepared slow cooker and immediately stir in boiling water (pasta will sizzle). Stir in meat and sauce mixture, cover and cook until pasta is tender, 2-3 hours on HIGH. Remove foil collar. Gently stir in remaining tomato sauce, adjusting sauce consistency with extra hot water as needed. Season with salt and pepper to taste. Lay American cheese on top of pasta, cover, and cook on HIGH until cheese is melted, about 5 minutes. Serve. **To make a foil collar-fold sheets of heavy-duty foil until you have a six-layered foil rectangle that measures roughly 16 inches long by 4 inches wide for a large slow cooker or 12 by 4 inches for a small slow cooker; then press the collar into the back side of the slow cooker insert; the food will help hold the collar in place during cooking and the collar will prevent the food from cooking unevenly.
Soften cream cheese and drain pineapple. Combine cream cheese, pineapple, cherries, nuts and marshmallows; mix well. Add Cool Whip; mix well then chill.
Pre-heat oven to 350°F. Lightly grease 12 cup fluted tube pan or bunt pan. In a plastic food-storage bag, mix sugar and 1 teaspoon cinnamon. Separate cinnamon rolls (there sould be 16); cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar, 1 teaspoon of cinnamon, and the butter. Pour over the cinnamon rolls pieces. Bake 28- 32 minutes or until golden brown and no longer doughy in the center. Cool in pan 10 minutes. Turn upside down onto serving plate. Drizzle the icing that came with cinnamon rolls over the bread (microwave briefly if necessary). Pull apart to eat. Serve warm. Be prepared to make another right away. This goes FAST.
Preheat oven to 350@. Cream peanut butter & sugar in a bowl. beat in the baking powder, add the egg. Mix well until well combined. The dough will be sticky- roll some dough into a ball- the smaller the cookies the better they are- roll ball in white sugar. Line a cookie sheet with parchment paper, place balls on sheet. Bake for 10 minutes- should feel coherent & a little soft- Take sheet out & let rest at least 5 minutes, carefully transfer to wire rack. Should be hardened in 10 minutes.
Whisk together cardamom and flour. Set aside. Beat sugar and butter with electric mixer until smooth. Add egg and rosewater, beat to blend. On low speed, add dry ingredients. Your dough will be stiff. Cover and chill at least 6 hours. Preheat oven to 300°F. Roll level tablespoon size balls and place on silpat lined baking sheet about 1.5" apart. Using a fork or something else, flatten to .25" thickness. Sprinkle with poppy seeds. Bake until firm but still pale, about 20 - 25 minutes. Transfer to a wire rack to cool. Time doe not include chill time.
Coat a baking dish with sesame oil and sprinkle with half the onion. Smear ribs with the mashed garlic and place them in the pan on top of the onion. Sprinkle the top of the ribs with the rest of the onion and soy sauce (to taste). Fill pan with about a quarter of an inch of water. Bake at 325 degrees for 1.5 - 2 hours, until meat is crisped on top and pulls away from the bone easily with a fork. Alteration: Add sesame seeds, ground ginger, Tabasco, and a little honey (during the last half hour, so it browns and doesn't scorch) Add lots of hot pepper flakes and some sweet smoked paprika.
Place peanut butter and nutella in microwave safe bowl and heat till melted (about 1 minute to 1 1/2 minutes). Pour all other ingredients in large bowl. Mix PB & Nutella with other ingredients and stir until well combined. Line a 9x13 pan with aluminum foil and then spray with cooking spray. Dump granola into 9x13 pan and spread until even and packed down. Chill for at least an hour. Cut into bar size portions and individually wrap in saran wrap and store in ziploc bag in fridge!
Combine the pecans, sugar and butter; press into the bottom of pie shell. Prick sides of pastry with a fork. Bake at 450°F for 10 minutes; cool for 5 minutes. Combine first eight filling ingredients; stir in pumpkin. Gradually add cream. Pour into pie shell. If desired, sprinkle chopped pecans on top. Bake at 350°F for 45-50 minutes or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator.
Crust - Step 1 - Measure the flour, baking powder and salt in a jug and whisk until combined. Cream butter and sugar together with a beater attachment until pale and fluffy (about 3 minutes). Add the egg and beat until thoroughly incorporated. By hand add in the flour mixture and mix until just combined. Crust - Step 2 - Press the dough into a 25cm/10inch tart plate with a removable base. Make sure that it isn't too thick and dock with a fork. Place in the freezer for 30 minutes. Meanwhile preheat oven to 200C/400F and when ready bake the base for 15 minutes or until golden and cooked through. You don't need to weight this down if you freeze the pastry. The pastry can be baked 1-2 days in advance and covered well and placed in an airtight container or box. Heat the milk with the cinnamon stick to just under boiling point. Lightly beat the eggs with the sugar, and then add the corn flour and flour. Pour the hot milk into this mixture, stirring rapidly. Return the mixture to the heat and cook, stirring until the mixture becomes thick. Keep stirring while it is cooking to prevent it from catching on the bottom of the pot and getting lumpy. Take the mixture off the heat and add the vanilla essence and butter. Stir well until the butter is melted. Pour the mixture into the prepared tart crust. Sprinkle with cinnamon sugar.
Coarsely chop nuts in processor. Add next 6 ingredients. Blend until mixture forms coarse paste. (This can be made 3 days ahead.) Cover and chill. Let stand at room temperature 1 hour before using. Divide almond paste among half of bread slices; spread to cover. Top with cheese. Sprinkle with pepper. Cover with remaining bread slices. Brush tops with oil. Heat 2 large nonstick skillets over medium-high heat. Add 3 sandwiches, oiled side down, to each skillet. Cook until bread is crusty on bottom, about 6 minutes. Brush tops with oil. Turn sandwiches over. Cook until brown and crusty on bottom, pressing to compact, about 6 minutes.
Place raw rice in a colander and rinse until the water runs clear. Put rice in pot or rice cooker with the water. Bring to a boil, then turn down the heat and cover. Cook for about 15 minutes or until rice is done. Put rice in a large non-metallic bowl and add the remaining ingredients and stir until the rice becomes sticky and shiny. Layer the rice in a pie plate or other serving dish. On top of the rice, place the thinly sliced avocado until rice is covered. Mix the tuna with the mayonnaise and sriracha chinese hot sauce. Put the tuna mixture on top of the avocado and spread evenly. Sprinkle with sliced green onions and chopped cucumber. Sprinkle tobiko (if using) over the top. For a spicier version squirt some Sriracha Chinese Hot Sauce in a decorate pattern on top of the tuna. Put out small dipping bowls, wasabi and soy sauce. Place quartered squares of nori for people to roll their own little rolls. Have people mix a little wasabi with the soy sauce for dipping the rolls inches. Place quartered squares of nori for people to roll their own little rolls.
Preheat oven to 350°. Stir together ketchup and next 6 ingredients in a 1-qt. saucepan over medium-high heat. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 10 minutes. Place drumsticks in an 11- x 7-inch baking dish. Pour 1 cup ketchup mixture evenly over drumsticks. Bake, covered, at 350° for 1 hour; uncover, top with remaining 1 cup sauce, and bake 30 more minutes or until fork tender.
Combine ketchup and next 8 ingredients (ketchup through hot sauce), set aside. Heat oil in Dutch oven over medium-high heat; add mushrooms and next 7 ingredients (mushrooms through ground round); saute 5 minutes until meat is browned, stirring to crumble. Stir in ketchup mixture; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Serve on toasted hamburger buns.
Place onion and jalapeno in a food processor, process until chopped. Add all remaining ingredients, pulse 8-10 times or until cranberries are coarsely chopped, stopping to stir once or twice. Store in airtight container overnight to allow flavors to blend.
To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 1-2 minutes; set aside. In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, asparagus and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes. Stir in cauliflower and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes. Serve right away or portion out and refrigerate for later. Enjoy!
Remove stalks from mushrooms and chop them. Heat oil in a large saucepan and cook onion over medium heat for 2-3 minutes, or until soft. Add garlic and mushroom stalks and cook for a further minute. Stir in lentils, wine and stock; bring to boil. Reduce heat and simmer, covered, for 20-25 minutes, stirring occasionally, or until reduced and lentils are cooked through. If mixture is too wet, remove lid and boil until slightly thick. Stir in parsley and keep warm. Meanwhile, make bean puree. Bring small saucepan of water to boil over high heat and cook potato for 10 minutes, or until tender. Drain and mash with a potato masher until smooth. Stir in half extra virgin oil. Combine cannellini beans and garlic in a food processor. Add stock and remaining oil and process until smooth. Transfer to a bowl and fold in mashed potato. Keep warm. Melt butter in a deep frying pan. Add mushrooms and extra garlic; cook in batches over medium heat for 4 minutes each side, or until tender. Remove and keep warm. To make red wine sauce, add red wine to the same frying pan, then scrape the bottom to remove any sediment. Add combined tomato paste, stock and sugar; bring to boil. Cook for about 10 minutes, or until reduced and thickened. To assemble, place mushrooms onto serving plates; top with the bean puree. Spoon on the lentil mixture & drizzle with the red wine sauce. Season and serve immediately.
Toast the almonds and oatmeal in a pan until slightly browned. Set aside. Whip the cream until smooth, but not stiff. Warm the honey VERY slightly, so that it will run easily. Fold the honey, whiskey, half of the toasted almonds & oatmeal, half the berries if using them & the lemon juice into the cream. Mix thoroughly but lightly, and spoon into tall individual glasses. (looks lovely in wine or champaign glasses). Sprinkle the remaining almonds/oatmeal and berries on top. Chill and Serve.
Cut calamondins in half. Seed. Cover with water in a pot. Cook until fruit is soft. Cover and let stand overnight in fridge. Add sugar and mix. Add lemon juice and peppers. Bring to a boil. Boil 15 minutes, stirring constantly. MAX 20 minutes! Remove from heat and pour into sterilized jars.