HumbleIntelligence/food-ner-1-Million huggingface dataset:
Topping: Struesel Topping: In a small bowl, combine all the struesel ingredients and stir until well combined and crumbly. Muffin-Tops: Soak the oats in milk for about 30 minutes. Preheat the oven to 400 degrees. Spray muffin pan with cooking spray. Combine the applesauce with the egg. Mix the oat mixture with the applesauce mixture, and stir until combined. In a separate bowl measure and whisk the dry ingredients together. Add wet ingredients to dry and mix until just combined. Stir in raisins or craisins. Do not over mix the batter or the muffins will be tough. Spoon approximately 1/2 cup of muffin mixture into muffin-top pan. Sprinkle streusel on top. Bake until golden brown and the top springs back, approximately 15-20 minutes. Remove pan from the oven and allow to cool for 5 minutes before removing muffin-tops to wire rack to cool. Best served fresh from the oven.
Preheat oven to 350. Grease and flour a 9 x 5 loaf pan. In a large bowl, combine flour, baking soda, baking powder and salt. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended. Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. Remove from oven and cool on rack. Pour glaze over cooled loaf. Glaze - whisk to combine.
Beat eggs, sugar and butter until well blended. Add mashed bananas, then add dry ingredients. Put into greased pans, 2 medium loaf pan or 1 large loaf pan. Bake at 350 degrees for 40 minute or until done.
Preheat oven to 350° F (180° C). Spray an 8-inch (2 L) springform pan with vegetable spray. In bowl, combine graham cracker crumbs, sugar, water, margarine and cinnamon; mix well. Press onto bottom and sides of springform pan; refrigerate. Put ricotta cheese, cottage cheese, sugar, 2 tbsp of the flour, egg, 1 tsp of the cinnamon, vanilla and almond extract in food processor; process until smooth. In small bowl, combine remaining 1 tbsp flour and remaining 1 tsp cinnamon with apples. Stir apple mixture into batter. Pour into pan and bake for 25 minutes or until set around edges but still slightly loose at center. Meanwhile, in small bowl, stir together sour cream, sugar and vanilla; pour over cheesecake and sprinkle with nuts. Return to oven and bake for 10 minutes longer. Topping will be loose. Let cool and refrigerate for 3 hours or overnight.
In skillet, heat half of the oil over medium heat; cook onion, garlic, paprika, cumin, half of each the salt and pepper, the cinnamon and cayenne until onion is softened, 6 minutes. Meanwhile, in bowl, pour 1/3 cup boiling water over couscous; stir in currants and half of the orange juice. Cover and let stand until no liquid remains, about 5 minutes. Fluff with fork; stir in onion mixture, almonds and parsley. Cut each breast horizontally in half almost but not all the way through; stuff with couscous mixture. Place in roasting pan. Brush with remaining oil; sprinkle with remaining salt and pepper. Roast in 400F oven for 20 minutes or until chicken is no longer pink inside. remove from pan. Strain pan juices into saucepan; pour in remaining orange juice and bring to boil. Dissolve cornstarch in 1 tablespoon cold water; stir into pan juices and boil for 1 minute. Serve with chicken.
In a large mixing bowl add the meats and blend together with your hands. Add the onion, parsley, pepper, and garlic salt. Mix again with your hands until all the seasonings are well blended with the meat. In a bowl beat the eggs until well beaten. While mixing the egg into the meat mixture, add the bread crumbs 1/2 cup at a time until the meat begins to feel slightly firm. Form the meat into 1 1/2" balls with your hands. Gently place in cooking pan so that the meatballs are close but not touching. Cook in pre-heated oven at 450 degrees Fahrenheit for 10 minutes or until browned. The meatballs will not be fully cooked yet. Add meatballs to your favorite sauce and simmer for one hour. (I usually use my Grandmother's sauce recipe, since this was her meatball recipe. I posted it under Spaghetti Sauce #79000 for anyone who would like it.).
Preheat oven to 350 degrees. Place eggs in mixing bowl. Beat till slightly frothy. Add oil, vanilla; mix well. Stir in sugar and cocoa. Mix well. Stir in flour, salt and nuts till well blended. Pour into vegetable oil sprayed 9x9" pan. Bake at 350 degrees for 22 to 26 minutes. (Don't overbake!). Cool, cut into bars.
Roast bell peppers. For instructions on how to roast peppers, please Google. Peel the roasted peppers and slice them into strips. Set aside. Heat butter or olive oil in a soup pan and saute the chopped onion until it becomes translucent. Add pepper strips and diced potatoes. Add vegetable stock or water & soup base enough to barely cover the vegetables. Cook until the vegetables are tender. Puree the soup using a blender or hand blender. Season with salt and pepper. Infuse love and serve!
Combine sugar, water and lemon juice in a saucepan. Stir over medium heat until sugar is dissolved. Bring to a boil, reduce heat to low and simmer, uncovered, for about 5 minutes or until mixture becomes slightly syrupy. Remove from heat, stir in Grand Marnier and strawberries. Serve warm. My favorite is with pound cake and vanilla ice cream.
Combine all ingredients in a bowl. Mix well. Use as a mop on desired cuts of meat.
Combine the water and salt in a small saucepan and turn the heat to high. When the water boils, turn the heat to low, add oatmeal, and cook,. stirring until the water is just absorbed (about 5 minutes). Add cinnamon, raisins, and walnuts, stir, cover the pan and turn off heat. Let set for 5 minutes. Serve with milk and sweetener.
Set oven to 400 degrees. Grease the bottoms, or line 2-1/2-inch muffin cups with paper liners. In a large bowl, stir together, the flours, brown sugar, baking cocoa, baking powder, baking soda, salt, cinnamon and nutmeg. In a small bowl, stir together, melted butter, applesauce, half and half cream or milk (if using), and the egg until well blended. Add to dry ingredients; stir with a wooden spoon JUST until dry ingredients are moistened. Stir in raisins. Fill muffin cups about 3/4 full with the batter. Bake for 20-22 minutes, or until the muffins test done. Remove from pans to wire racks. Cool slightly. Serve muffins warm with cinnamon butter. To make cinnamon butter: In a small mixing bowl, beat butter, powdered sugar and cinnamon until well blended.
Mix flour and sugar together. Rub in the butter untill it comes together and makes a smooth dough. Roll out between parchment paper about half an inch thick, or use a shortbread mould if you have one. Place on a greased baking tray. Prick with a fork to decorate and flute the edges if you wish. Bake for 25/30 minutes at 175c. Dust with a little castor sugar while cooling.
Mix together eggs, cheese and parsley. Between two sheets of plastic wrap, pound chicken thin. Lightly salt and pepper chicken. Dredge chicken in flour, then dip in beaten egg mixture. Fry in olive oil until brown on both sides. Remove chicken to platter. In same skillet, saute garlic lightly, then add wine and bring to boil. Add broth and lemon juice. Lastly, stir in butter. Add chicken back to pan and bring to boil. Simmer for about 3 minutes.
Combine first six ingredients in a large mixing bowl; spoon into a lightly greased 13" x 9" x 2" baking dish. Sprinkle with breadcrumbs; dot with butter. Bake, uncovered, at 350 degrees for 30 minutes. Garnish with green chiles and pimiento strips.
Set your oven rack to the middle position and preheat the oven to 450 degrees F. For the hot sauce: Heat the vegetable oil in a saute pan over medium heat. Add all the peppers, the garlic and shallots, and saute until softened and fragrant, 5 to 7 minutes. Then add 1/2 cup water and simmer an additional 4 to 5 minutes. Place the cooked mixture into a blender and add the vinegars and salt. Blend until completely smooth and pureed. Adjust the seasoning. For the compound butter: In the bowl of a food processor, with the machine running, drop in the 5 whole garlic cloves, through the feed tube, one at a time. Scrape down the garlic with a spatula and add the butter, parsley, lemon zest and juice, and 1 to 2 tablespoons of the hot sauce. Season with salt and pepper, and puree until smooth. Reserve one third of the mixture in a small bowl and set the rest aside to spread on your chicken. For the chicken: Using your fingers, gently loosen the skin of the chicken away from the meat. Spread the compound butter under the skin as well as over the skin. Wash your hands and then sprinkle the chicken generously on both sides, using tongs to turn it over (just to prevent the mid-seasoning hand wash). Set the chicken aside for a moment. Set a heavy-bottomed roasting pan over medium-high heat. Add the olive oil, then the chicken neck, wing tips and the sausage, and brown everything, stirring occasionally to brown all over, 8 to 10 minutes. Add the smashed garlic cloves, stir for 1 minute. Add the potatoes and toss them in the drippings. Add the pepperoncini, the pepperoncini liquid and the chicken stock. Place the spatchcocked chicken breast-side down on top of the potatoes and sausages. Roast for 30 minutes, then flip the chicken over and continue to cook until the chicken registers 160 degrees F in the thigh, about 45 more minutes. Remove the chicken from the pan, smear the remaining compound butter on top of it and leave it to rest for 15 minutes. While the chicken rests, continue to roast the potatoes and what is left in the pan for 15 minutes more. Once the chicken is rested, cut it into 8 to 10 pieces, however you like. I love to serve it family style and pour all the potatoes and sausage out onto a platter and place the cut up chicken on top, making sure to pour over all the juices from the cutting board where you cut your chicken. Sprinkle chopped parsley all over and dig inches Serve with more hot sauce on the side, if desired.
Cook rice in 1 1/2 cups water until completely tender, about 1 hour or more. Drain rice in colander and let sit until it is dry to the touch, about 15 minutes. Place warm rice in a mixing bowl. Using paper towels, squeeze as much moisture as possible from potato, a handful at a time and transfer to the bowl with the rice. With a fork, mix in the eggs and chives. Sprinkle with flour and mix. Add salt and pepper to taste. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Place rounded tablespoons of the mixture in the pan, pressing each firmly with the back of a fork to make thin, 2-inch pancakes with lacy edges. Space latkes 2 inches apart. When lightly browned on the bottom, 2 to 3 minutes, gently turn latkes and brown on the other side, about 2 minutes. When done, transfer to a warm plate and keep warm. Repeat with remaining mixture, adding more oil if needed to the pan before adding more pancakes. Serve hot.
preheat oven to 400 degrees F. Coat shallow baking pan with nonstick cooking spray. In small bowl, blend all ingredients except pork and breadcrumbs. Mix well. Rub mixture on tenderlion. Place meat in baking pan; sprinkle with breadcrumbs to coast lightly. Roast 30 to 35 minutes or until thermometer registers 170 degrees F for well done. Let stand 2 to 3 minutes before cutting.
In a 10-inch ovenproof skillet with 2-inch sides, saute the sausage, onion, and garlic over medium heat for 5-7 minutes or until sausage is no longer pink; stir occasionally to crumble up the sausage. Sprinkle the flour over the sausage mixture. Add the tomatoes, mushrooms, oregano, basil, salt and pepper to taste; stir to mix. Cook and stir occasionally until slightly thickened. Lower the heat and let simmer for a few minutes. Separate the biscuits (should have 10). Cut each biscuit into quarters. Place biscuit quarters over hot sausage mixture; sprinkle with cheese. Bake in a preheated oven at 375° for 16-20 minutes or until the biscuits are golden brown.
In a bowl combine all marinade ingredients until well combined. Score the surface of the uncooked steak about 1/4-inch deep across the grain. Place the marinade into a large heavy resealable plastic bag then add in the beef. Seal bag and toss meat to coat with the marinade. Place the bag into a large bowl. Refrigerate for 24 hours (tossing the bag a couple of times during the refrigeration time). Remove beef from the marinade and allow all the marinade to drip off scraping off the chopped garlic pieces and green onions from the meat. Place on a large plate (I use a jelly-roll pan) and allow to sit out on the counter until almost room temperature, this might take about 3 or more hours. Preheat grill to high heat. Place on grill and season with steak seasoning or fresh ground black pepper and a little salt. Grill the meat about 5-6 minutes per side for rare doneness (turning ONLY one time, do not overcook the meat as it will cook a little more after removing from the grill). Remove to a plate/s and allow to sit for 10 minutes before slicing. Slice the meat across the grain.
Preheat oven to 350°F. Crush garlic, mix all ingredients together. Place in a pie plate and smooth out flat. Bake for 30 minutes or until golden brown. Serve with a wheat thin style cracker while still warm.
Brown ground beef and one chopped onion in deep casserole dish- Drain fat. Add remaining ingredients- Mix together. Cover and heat in oven at 300 degrees for 25 minutes or until cooked through. Top with chow mein noodles.
Slice the onion and put in the bottom of a large slow cooker. Season the pork roast liberally with salt and pepper and then place it on top of the onion slices. Pour the undiluted soup over the roast and cover. Cook on low for 8 to 10 hours. Remove the roast and strain the onions from the cooking liquid. Pour the liquid from the slow cooker. Using forks, pull the pork apart into shreds and return the pork and cooked onions to the slow cooker. Pour your favorite barbeque sauce into cooker and mix thoroughly but gently until well combined. Start with one bottle of sauce and add more to your liking. Cook on low for 30 minutes or until warmed through. Serve on buns with your favorite condiments.
In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the apple cider and cook until syrupy, about 3 minutes. Add the butternut squash and chicken stock and bring to a boil. Cover and simmer until the squash is very tender, about 40 minutes. In a blender, puree the soup in batches. Return the soup to the saucepan and stir in the cream. Season with salt and pepper and keep warm. Heat a medium skillet. Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes. Remove the skillet from the heat. Season lightly with salt and pepper. Ladle the soup into bowls; garnish with the smoked cheddar, sauteed apples and chives; serve. For Vegetarian do not use Chicken broth or stock. Use Vegetable broth.
Break the biscuits into small pieces and put in a large bowl. Add in both kinds of nuts and the cherries and stir to mix. Put the rest of the ingredients in a small saucepan and simmer over the lowest possible heat until the chocolate and butter are melted. You may have to give it a stir or two to combine the ingredients. Pour the melted chocolate mixture into the bowl with the biscuits and use a spoon to mix everything until the chocolate is evenly distributed across the rest of the ingredients. Line a loaf pan with saran wrap, leaving lots of extra at the edges to cover the top of the finished cake. Spoon the mixture into the loaf pan. You may have to use the back of the spoon to pack it down. Pull the extra saran wrap over the top and use your hands to push down firmly on the cake, making sure it is well packed together. Place in the fridge for two hours to cool, then take out and slice. For a special touch, dust with cocoa powder.
Preheat oven to 350; line muffin tins with cupcake holders. Prepare the batter according to the directions on the box. (Duncan Hines' classic yellow cake mix calls for the measures of liquid and eggs I listed in the ingredients.). Pour batter into the muffin tins; be sure not to over-fill the cups, because you want the tops of the cupcakes to be somewhat flat. Bake at 350 for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes; remove and let cool completely. Peel the paper liners from the cupcakes; invert cupcakes onto a foil-lined tray. Spread 1/4 teaspoon of chocolate spread on the bottom (now top) of each cupcake; top with a graham cracker square. Cut the Twizzlers rope into three equal pieces. Separate into individual strings. Dip the end of each string into chocolate spread, and gently press into the center of the graham cracker.
In a large bowl, combine italian dressing, 1 cup water, bay leaves, cloves, peppers and ginger. Add meat, turning to coat, cover and marinate in refrigerator about 24 hours turning occasionally or put marinade and meat into a large zip bag, push air out and seal. In a large dutch oven, brown meat, add marinade. Simmer covered 2 hours or until tender. Strain liquid from meat into medium saucepan and combine with 1/2 cup water and gingersnaps, Cook stirring constantly until smooth. Drizzle over meat slices or serve separately.
In a blender container combine 1 1/2 cups cucumber, limeade concentrate and ginger. Cover and blend until nearly smooth. In 1-quart pitcher gently stir together cucumber mixture and club soda. Serve immediately over ice cubes. Garnish with cucumber slices, if desired.
Sift the flour, salt and baking soda into a bowl. Cut in the butter until very fine. Add the milk and egg and mix to make a stiff dough. Knead thoroughly and then roll the dough very thin - about 1/16". Cut into square or rounds and place on lightly buttered cookie sheets. Prick the crackers with a fork and sprinkle with coarse salt. Bake in a 400 degree oven for 10 minutes or until very lightly browned. Allow to cool completely and store in an air tight container. NOTE: These taste best after they have cooled completely.
Combine first five ingredients in saucepan stirring gently until sugar dissolves. Bring to a boil slowly to 246 degrees on candy thermometer. Remove from heat and stir in vanilla and almonds. Turn onto greased 8" pan and allow to cool thoroughly. Loosen edges with a spatula, turn out onto cutting board by rapping edges sharply. Cut into squares and wrap each one in wax paper individually.
In a large saucepan melt the butter over medium heat. Add the carrots, onion, celery, potato and shrimp shells. Saute until the onion is translucent and the shells turn pink, around 3 minutes. Add the stock, cream, thyme, bay and all but 25 shrimp. Bring to a boil, reduce heat to a simmer and cook for 20 minutes. In small batches puree the soup in a food mill or food processor. Force puree through a strainer. Return the soup to the pan and season to taste with the salt and pepper. Add the remaining shrimp to the pot and cook to heat through, about 3 minutes. Ladle into 6 bowls with 5 shrimp in each. Garnish with chopped parsley.
Place the cooked couscous in a large bowl & mix in the salt. De-stone the dates & roughly chop them. Chop the walnuts into relatively small pieces (about the size of a pea). Starting with 80g of each of the butter & the ghee, mix them into the couscous - the best way to do this is with your hands, Rub the couscous between your fingertips & palms until the grains are evenly coated. Set aside 2 tbsp of the dates & of the walnuts, mix the remainder into to the couscous & mix well until evenly distributed. Taste & add more butter or ghee if desired. Transfer the couscous to a large serving bowl & decorate with the reserved dates & walnuts. Sprinkle a little sugar over the top of the couscous & serve. Allow people to add their own sugar to taste.
For the beef: Preheat the oven to 350 degrees F. Sprinkle both sides of the beef with salt and pepper. Heat the olive oil in an oven-safe medium skillet over high heat. When the oil is hot, carefully place the filet in the pan. Cook until browned on both sides, about 3 to 4 minutes a side. Transfer the steak to the oven and bake until a meat thermometer reads 130 degrees F. for medium-rare, about 5 to 6 minutes. Remove the beef from the oven and let rest for 5 minutes. Another option is to cook the filets on the grill. For the sauce: Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes. Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth. Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots. Gently stir the cheese mixture into the mushroom mixture. Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use.
Wash okra and trim okra, and pat dry. Sprinkle with oil and place in broiler and lightly brown the okra. Saute the onions, garlic, lamb meat, and spices in olive oil, stirring regularly, until meat is browned. Add water and salt, then stir, bring to boil. Cover, lower heat and slow cook until meat is tender. Add browned okra, chopped tomatoes and 1/2 cup fresh cilantro. Mix well, cover and cook until okra is tender.
Wash the lettuce several times; drain. Clean and cut the onions into the lettuce. Sprinkle with salt and pepper to taste. Dressing: Heat dressing ingredients to boiling; pour over lettuce while boiling hot. Stir and mix well. Serve immediately.
Cover the raisins in water to plump for about 30 minutes. Drain. In a large bowl, combine the raisins, cucumber, yogurt, green onion, walnuts, dill, mint and garlic. Season to taste with salt and pepper. Refrigerate for 1 hour. Transfer to a serving bowl and garnish with more green onion, walnuts, mint and rose petals.
Dice chicken into 1/2 inch chunks. Combine chicken, undrained tomatoes, and chili powder in a mdeium saucepan. Cook over medium heat, about 5 minutes or until chicken is done and sauce is slightly thickened. Add remaining ingredients and simmer 5 to 7 minutes or until heated through. Garnish with shredded cheese, diced avocados, radishes, or green onions, if desired. Makes 4-1 cup servings.
Peel avocado, brush with line juice and olive oil. Slice bread, brush with olive oil. Grill both just long enough to get grill marks. Top bread with parmesan, place ham slice next, then mash avocado on top. Salt to taste. Serve immediately.
A smear of reduced-fat mayonnaise and a little fresh basil allow perfectly ripe tomatoes to shine. Cut bread into rounds slightly larger than your tomato-a biscuit cutter works well. Spread each slice with 2 teaspoons mayonnaise. Top with tomatoes, basil, salt and pepper.
Combine sugar, pepper, soy & fish sauces then set aside. Warm oils in a large frying pan over medium heat. Lightly saute garlic and green onion. Add rice and mix thoroughly to separate. Add egg, mix until it's cooked and evenly dispersed. Mix in crab meat, making sure it is broken up and mixed well. Add sauce combination and mix well. Serve immediately.
Combine all ingredients except cheese if using and heat. When hot, sprinkle with parmesan cheese. Can be done on stovetop or in microwave. Enjoy! Note: I mainly use pinto and black beans as they are my favorites.
Set oven to 300 degrees. Grease two 9 x 5-in loaf pans, or mini loaf pans. Puree the bananas; set aside. Mix together the sugars, oil, eggs and vanilla. Sift all dry ingredients (except the chocolate chips and nuts). Mix together, the dry ingredients with the sugar/oil mixture, adding the banana puree and the 1 cup cola. Add the chips and the nuts, if using. Spoon batter into prepared pans. Set pans on a baking sheet. Bake for 1 hour and 20 mins, or until cakes test done.