HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees, Grease and flour 8"x8" baking dish. Melt 1/2 cup butter in a 2 1/2 quart saucepan. Remove from heat and stir in the brown sugar. Beat in the eggs, one at a time Add the vanilla extract. Stir in the whole wheat flour. Sift in the all-purpose flour, baking powder, baking soda, and 1 1/2 Tsps. cinnamon. Stir together. Peel, core, and dice the apple. Add to the batter with the raisins and stir to combine. Pour into the baking dish. Mix together the remaining 2 Tbls. cinnamon and the 1/2 cup sugar. Sprinkle over the top of the batter. Melt the remaining 2 Tbls. butter and drizzle over sugar and cinnamon. Bake in the oven for 30 minutes or until a skewer inserted in the center comes out clean. Remove and cool in the pan on a wire rack. When cool, slice into squares.
Tear or cube bread into pieces and spead into shallow pans or baking sheets. Do this a few days before and let dry out, or use the oven method above in the recipe description. Melt butter in broth. Combine all other ingredients in a LARGE bowl. Add broth/butter a bit at a time until very moist (will dry out some during cooking). You may not need all of the broth, or you may need to add a little broth or water if not moist enough. Put stuffing mix in a large baking dish and bake, covered, for about 1 - 1 1/2 hours, uncovering during last 15-20 minutes. This also freezes well.
slice cheese into 1/2"x1/2" strips. Insert a cheese strip into 1 chili and roll up in 1 egg roll wrapper envelope style. Then fry in oil on med-hi until golden brown on all sides. You can serve like this or smothered in Green Chili Sauce if desired.
Place whole unpeeled potatoes in a large saucepan. Cover with water. Cover pan and bring to a boil. Simmer for 25 to 30 minutes, or until potatoes can be pierced easily with a fork. Drain and let cool until easy to handle. Cut unpeeled potatoes into halves or quarters, depending on size of potatoes. Chunks should be no larger than 1 inch. In a small bowl combine mayo, mustard, pickle juice & celery salt or other seasonings you like I add salt & pepper. In a large bowl, combine potatoes, pickles, bacon & sauce mix. stir to blend. Cover and refrigerate until serving time. Serves 10 to 12.
Mix flour, baking powder, baking soda, salt and cinnamon. Add the sugar and mix in. Then add the oil and beaten eggs and mix. Add and mix in the carrots and pineapple. Pour into 9x13 glass pan. Bake 30 mins at 325F. Bake further and check at 5 min intervals until done. Insert knife in centre to check for doneness. (Diane cooked hers 40 mins)- variations in ovens and other baking pans will determine your own time. For icing beat marg, cream chz, icing sugar,vanilla and salt together until creamy.
For the minced mushrooms: Heat a 12-inch heavy-bottomed pan over high heat until very hot. Add the oil and then the mushrooms and cook, stirring, until golden brown, about 5 minutes. Add the lemon juice and wine and cook, 2 to 3 minutes. Stir in the butter and garlic and cook, stirring, until the butter is absorbed. Cool, then chill completely. Mince the mixture finely and store in an airtight container until ready to use. For the burger: Combine the beef, wine, Worcestershire sauce, garlic powder, Sriracha, salt and pepper to taste and 1 teaspoon minced mushrooms in a medium bowl and mix well. (Save the rest of the mushrooms for another use.) Form into one thick patty. Lay 2 pieces of Texas toast on a work surface. Arrange 2 slices of American cheese on each of the 2 pieces (using a total of 4 slices), then layer 2 slices of Cheddar over each (using a total of 4 slices) and 2 slices of Swiss cheese over each (using a total of 4 slices). Top each with the remaining 2 pieces of Texas toast, and butter the outside of each sandwich. Heat a large griddle over high heat. Cook the patty to desired doneness (about 4 minutes per side for medium-rare) and grill the cheese sandwiches until golden brown, about 3 minutes on each side. Lay bacon flat on the griddle and cook, 5 to 7 minutes. Flip and cook an additional 3 to 5 minutes, then reserve on paper towels to drain. Slather 1 side of the hot grilled cheese sandwiches with mayonnaise and mustard. Add the remaining 2 slices of American cheese, 2 slices of Cheddar, and 2 slices of Swiss cheese to the patty, and place the patty on one of the grilled cheese sandwiches. Top with the bacon, tomato, lettuce and onion. Top with the second grilled cheese. Serve hot with a pickle spear and chips.
Preheat oven to 325°F. Line muffing tins with paper. In med bowl, combine crumbs, butter and sugar. Divide among muffin cups and press firmly. Bake 5 minutes and cool. In a small bowl, beat cream until stiff peaks form. In another bowl, beat cream cheese until fluffy. Add sugar, beat until smooth. Beat in eggs, one at a time, just until blended. Stir in lemon rind and vanilla, fold in whipped cream. Spoon filling into muffin cups. Bake until set, about 25 minutes. Cover pan with plastic wrap and chill at least 4 hours.
In a small dish, combine yogurt with salt, pepper, oregano and garlic powder (season to taste). For some added spice, add red pepper flakes. In a skillet sprayed with no-cal cooking spray, cook onions and peppers over medium heat for 5 - 7 minutes. Add spinach and tomatoes, and cook until spinach leaves have lost their volume. Remove from heat, and mix veggies with yogurt sauce. Cut pita in half (toast if desired) and stuff with veggie mix.
Separate egg yolks from egg whites. Beat egg whites until stiff and foamy. Add finely chopped nuts and mix well. Line baking sheets with wax paper. Pour egg white mixture onto 7 to 8 baking sheets. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Remove wax paper lining at once, but with extra care not to break baked egg whites as they are fragile. Set aside temporarily. Beat egg yolk well until lemon-colored. Make syrup out of 2 cups of sugar and one cup of water. Boil until thick enough to form a soft ball when dropped in small bowl full of cold water. Add syrup to well beaten egg yolks, a little at a time making sure it blends well with mixture. Set aside to cool. Cream butter and add cooled egg yolk mixture. Spread cream mixture on each layer of the baked egg whites. Arrange the 7 to 8 layers of baked egg whites on top of each other. Cover top and sides of trimmed "SANS RIVAL" with the remaining cream mixture. Garnish with chopped nuts. Chill and serve cold.
In a large Dutch oven, melt the butter with the olive oil, add the garlic and onion, and saute until onion is soft/translucent. Add the ground sirloin and Italian sausage and cook until no longer pink. Stir in the remaining ingredients, adding the bay leaves last so as not to break them up during stirring. Adjust the seasonings as needed to suit your taste. Bring the sauce to a boil, then turn heat down to the lowest possible heat and let simmer for 2 hours covered with an offset lid. Serve with cooked spaghetti and parmesan cheese.
In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant but not browned, about 5 minutes. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 25 minutes. Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil and marjoram leaves. Top with finely grated pecorino and serve hot.
TO MAKE CRUST: Mix all ingredients and press on bottom of 9-inch springform pan. Bake 10 minutes at 325 degrees F. TO MAKE CHEESECAKE: After pre-baking the crust, decrease oven temperature to 275 - 300 degrees F. Place a pan of water on the lowest oven rack and spritz the top and sides of the oven with water. Gather all ingredients to quickly make the filling after melting the chocolate. Melt chocolate with cream in a small sauce pan on low heat, stirring frequently. Set aside while you make the filling. Beat cream cheese until fluffy on low speed. Beat eggs in, one at a time (do not overbeat). Incorporate vanilla, orange juice and zest, liquor, and melted chocolate. Finally, beat in the flour on the lowest speed of your mixer. Pour into prepared pan and drag a butter knife in repeated "S" shapes into the batter to lift air bubbles to the surface. Sprinkle the chocolate chip on top. Bake for about 1 - 1.5 hours (varies with oven temperatures), watching very closely without opening the oven door. Turn off oven when the sides look firm and the center is still wobbly. Run a knife under hot water and carefully drag around the cheesecape to loosen the sides from the pan. Leave in the oven with the door slightly propped open until the pan is cool, and then transfer to the refrigerator. Flavors peak after about 24-36 hours of refrigeration. After the cheesecake is cool, whip the cream, adding powdered sugar as necessary to sweeten. Using a pastry bag fitted with a large star tip, pipe the whipped cream in "stars" around the edges of the cake.
Cook pasta in boiling water with 1 tbsp salt until al dente. Drain and run cold water over it. Drain. Dressing: Mix oil. lemon juice, cumin, peppers, garlic and salt to taste. Add cucumber, olives, scallions, tomatoes and parsley to pasta. Pour dressing over it and toss well. Serve at room temperature.
Preheat the oven to 200°C/390°F/gas 6. Slice the leeks into thick circles (no larger than 2cm) and place them in a large pan with the onion, garlic, peas, vegetable stock, white wine, cream and mustard. Cook gently for 15 minutes or until the leeks begin to soften. Transfer the leeks mixture to an ovenproof baking dish, reserving 1/2 cup of stock. Place the breadcrumbs, nuts, parsley and thyme in a food processor and process until they are finely chopped and well-combined. Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top. Bake for 10 to 15 minutes until the topping is starting to turn crisp and golden. If necessary finish the dish under the grill. NOTES: (from the Zaar Kitchen Dictionary) To toast: slow roast in 275°F (about 135°C) oven. Spread shelled nuts in a shallow baking pan and roast for 20-30 minutes, until the skin cracks and the meat turns light golden. To remove the skins, pour hot nuts in the center of a rough kitchen terry towel. Pull the towel up around the nuts and twist tightly. Let stand to steam for about five minutes then rub the warm nuts in the towel until most of the skins are removed.
Drain olives, capers and artichokes. Coarsely chop. Add parsley, celery, garlic and oregano and olive oil. Stir to mix. Put in refrigerator for at least 2 days. Will last for several weeks in the refrigerator. Great on italian hoagies or muffletas or spooned on top of a green salad.
Heat 1 Tablespoon peanut oil in a pan, cook, chicken in batches until browned, remove and set to one side. In the same pan heat the remaining oil and add the leek and garlic, cook, stirring, until soft. Transfer the leek and garlic to a large saucepan along with the chicken, add curry powder, cumin and coriander, stir, until fragrant. Stir in stock, lemon grass, milk and sambal, bring to the boil, simmer, uncovered, 10 Min's. Mix the tablespoon of water with cornflour, add this along with the fish sauce, stir over heat until soup boils and thickens. Just before serving stir in capsicum, onion, juice and coriander. Serve soup hot by itself or with bread.
Place carrots in a saucepan with enought water to cover; bring to a boil. Cover and cook for 8 minutes or until crisp tender; drain. Add remaining ingredients; cook and stir over medium heat for 3 minutes or until preserves are melted and carrots are coated.
Mix all together. Bake covered 325* 1 1/2 hour. Remove bay leaf. Stir every 20 minutes or so. Store in small containers.
Hard boil eggs. Slice in half lengthwise. Separate yolks from whites. Mash yolks; mix with mayonnaise and 3 dashes of Durkee's Red Hot (or similar like Texas Pete; do not use Tabasco). Mince green onion and mix with yolk mixture. Spoon into egg white hollows. Sprinkle Sweet Paprika over eggs (or try smoked paprika). Refrigerate! Enjoy.
Preheat the oven to 400°F (200°C). Place the rack slightly below the center of the oven. Place the pork in a casserole that is just large enough to hold it and has a lid. Sprinkle the roast on all sides with worcestershire sauce. Then press brown sugar coating on all sides of the pork. Pour the apple juice down the side of the casserole to the bottom, being sure not to drizzle it on the crusted meat. Cover tightly. Place the roast in the oven and immediately turn the heat down to 200°F (95°C). Roast without opening the oven door for about 5 hours, until the meat is so tender that it pulls apart easily. If the meat does not pull apart easily, cover, and return to the oven and roast 30 minutes more. Check again, roast 30 minutes more as needed. Pull the meat apart and remove the bone. Stir the salt into the juices at the bottom of the pan. Serve meat in its delicious juice hot or at room temperature. Note: This can easily be done in a slow cooker. Set it on high for 30 minutes, then turn down the heat to low, and let it cook for most of the day or even overnight. You can also pour off most of the juice if preffered and stir in your favorite bbq sauce after shredding. Heat through in pot on the stove over medium-low heat. This should make about 12 sandwiches.
Heat oil and garlic in a large skillet; add bratwurst and brown on each side. With a fork, poke holes in each bratwurst and cook for 5 more minutes. Transfer brats to crock pot; pour beer to cover. Cook on low for 6-7 hours.
Brown ground beef. Preheat oven to 400 degrees. Mix beans and ground beef. Spray or grease sides of casserole dish. Pour beef and bean mixture into 2.2L - 2.6L casserole dish (I use glass). In a bowl make the corn bread as directed on the box. Either spread corn over beef and bean mixture, or mix it into the cornbread batter. Pour cornbread batter over beef and bean mixture (or corn if you spread it), and spread cornbread mixture evenly (making a little thin in the center is better, so it doesn't end up raw in the middle. Bake for about 35-45 minutes, check for doneness of cornbread (I generally tap it or go off the color -- if you use cream corn, a toothpick will have a hard time coming out clean). Let sit for 5 minutes after removing from oven. Scoop into bowls and top with optional ingredients.
SIMMER all ingredients until soft. Press through sieve, season with salt and pepper. Fill jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 45 minutes.
Preheat oven to 400°F. Blend eggs and flour thoroughly ( I used a blender for the whole recipe). Add in oatmeal, then milk, then protein, then banana. Melt butter in pan too coat bottom. Pour mixture in pan and cook for about 20 mins or until knife comes out clean.
Line an 8x8-inch square pan with parchment paper, butter lightly and set aside. Preheat the oven to 375F and position a rack in the middle. In a large bowl, whisk together the sugar and the eggs until pale. Add the lemon zest, cornstarch and salt and whisk until blended. Add the drained cheese and whisk well. Pour into your prepared pan, place into the oven and lower the heat to 350°F Bake for 45 minutes. The cake does not rise, it gets dark around the edges and a knife inserted in the middle should come out clean. Let cool for a few minutes before sharing.
Heat half of the oil in wok; stir fry beef, in batches, til browned all over. Heat remaining oil in wok, stir fry onion til softened. Add ginger, garlic and curry paste, stir fry til fragrant. Stir in coconut milk; bring to a boil. Return beef to wok with capsicum and beans; stry fry until vegetables are just tender.
Pre-heat oven to 400°F. Peel cooked potatoes and dice into 1-inch cubes. Place in a oblong baking dish coated with non-stick cooking spray. Sprinkle with green onion, Italian herbs, salt and pepper. Mix gently with fork to distribute ingredients. Pour broth over potatoes and sprinkle with paprika. Bake on upper shelf of oven. Stir every 15 minutes until browned, about 45 minutes. NOTE: Add more broth if potatoes start to dry out too fast. (but don't get them TOO wet). Place under broiler to complete browning. Garnish with parsley or basil and serve.
.Heat the oil in a Dutch oven over medium-high heat. Add the onions and carrots and saute until they begin to soften, 6 to 8 minutes. Stir in the garlic, paprika, cumin, bay leaves, tomato paste and sriracha, cooking for 1 to 2 minutes, until aromatic. (You might want to start with a lesser amount of the sriracha - it is powerful stuff). Add the tomatoes and scrape up any brown bits from the bottom of the pot with a wooden spoon. Pour in the lentils and stock, stirring to combine. Bring to boil, lower the heat, and simmer, uncovered, for 20 to 30 minutes, until the lentils are softened and cooked through. Season with salt and pepper to taste, and discard the bay leaves. (I did not feel it needed either salt or pepper). Ladle into bowls and garnish as desired. (I particularly like a dollop of sour cream).
MARINADE. Create a marinade, by mixing oil, orange juice, vinegar, & salt. Whisk to blend. Toss into cooked Chicken and allow to marinate for several hours in a plastic bag in the refrigerator before adding other ingredients. ASSEMBLY. In a very large bowl, gently toss all ingredients EXCEPT mayo and reserved juice. DRESSING. Whisk together mayonnaise and pineapple juice. Pour over mixed ingredients and toss. LET REST. Cover and refrigerate for 1 hour before serving.
Set oven to 375 degrees. Grease a 2-quart casserole dish. Cook spaghetti; drain and transfer to a large mixing bowl. Toss with 2-3 tablespoons of oil and season with salt; set aside. Meanwhile in a large skillet, cook the ground chicken, mushrooms, celery, onion and garlic over medium-high heat for about 3-4 minutes, or until chicken is cooked through. Add the cooked chicken mixture to the spaghetti and toss. For the sauce: in a small saucepan melt 2 tablespoons butter; stir in flour and pepper; stir for 1 minute. Add in the half and half cream; cook and stir over medium heat for about 2 minutes, or until thick and bubbly. Add in the Velveeta cheese and stir until melted. Remove from heat, and stir in olives and pimiento. Pour the sauce over the chicken mixture; toss to coat. Transfer to the prepared baking dish. In a small bowl mix together bread crumbs, Parmesan cheese, and melted butter and sprinkle over chicken mixture. Cover and bake for about 20-25 minutes. Uncover and bake for another 10-15 minutes, or until heated through.
Heat margarine and oil in skillet. Add onions and garlic. Cook unril onions are shiny but still crispy. Add green onions zucchini and water. Cook over medium heat for app 15 minutes or until zucchini starts to softened up. Add tomatoes and cook another 7 minutes. Add salt and be generous with the pepper Just before removing from heat stir in Parmesan cheese. Serve and enjoy. If possible use freshly grated parmesan cheese If you have no cherry tomatoes add 1 cup of tomatoes cut in wedges.
Pound chicken breasts to 1/4" thick. Saute green pepper and shallots in butter. Add chicken. Saute till done. Remove chicken from skillet. Add bouillon, mango chutney, orange juice, water and ginger. Stir. Simmer for 5-10 minutes until sauce thickens. Return chicken to skillet with cubed mango. Heat through.
Mix wafer crumbs and butte,r press firmly into bottom of 13x9 inch pan. Place marshamllows and frozen berries in large microwaveable bowl. Microwave on HIGH 3 min or until marshmallows are puffed, stirring after 2 minute Stir until well blended, set aside. Beat cream cheese and lemon juice in large bowl with electric mixer on medium speed until well blended. Add marshmallow mixture; mix well. Gently stir in whipped topping; pour over crust. Refrigerate 4 hours or until firm. Cut into squares to serve. Store leftover dessert squares in refrigerator.
Brown the beef in in large dutch oven or stock pot over medium high heat. After a few minutes, add the onion, and continue cooking until the onions are transparent, and most of the pink is gone from the meat, about 10 minutes total. Drain any excess grease from the meat and onions, and return to the pan. Add the cabbage and 1/4 cup of the water, cover, and cook over medium heat until the cabbage is limp and getting tender, but still holds its shape, stirring occasionally, about 15 minutes. Add the remaining ingredients, and simmer until the vegetables in the soup are as tender as you would like, about 30 minutes. Serve with additional lemon juice and fresh ground pepper, to taste. Like many soups, this is much better the second day after the flavors have a chance to blend.
Mix together paprika, oregano, thyme, onion powder, garlic powder, salt, black pepper and cayenne pepper in a small bowl; stir until well combined. Place halibut on a nonstick or vegetable spray-coated broiler pan. Brush melted butter onto top surfaces of halibut and sprinkle 1/2 teaspoon of seasoning mixture over the surface of each steak. Broil 10 minutes per inch of thickness, or until fish flakes easily with a fork. Store remaining spice mixture in an airtight container for future use.
Place all drained fruit into a food chopper or processor and pulse to make into smaller bits. Place fruit into a mesh strainer and press out juices. The fruit must be fairly dry in order for the pie to set properly. Put the nuts and coconut into the chopper and pulse a few times to make into smaller pieces. Mix lemon juice and sweetened condensed milk with a mixer until well blended and it thickens. Fold milk mixture, strained fruit, nuts, coconut and Cool Whip together. Mix together lightly until all ingredients are well blended and evenly distributed in the filling. Divide the filling between the two pie shells, cover and refrigerate overnight to allow flavors to blend and the filling to set firmly. Serve cold.
In a large saucepan, combine carrots, pears, pineapple with juice, lemon juice, and spices. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and stir in pectin until dissolved. Bring back to a full boil, add sugar all at once, bring back to another boil and boil hard for 1 minute. Remove from heat, skim off foam. Ladle into prepared jars with 1/4 inch headspace. Process jars in a BWB for 5 minutes for sterilized jars, or 10 minutes for unsterilized jars.
Lamb;. Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days. Bring the lamb to room temperature. Prepare a charcoal grill with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is. Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. slice and serve with oven roasted fruit. Oven Roasted Fruit;. Preheat the oven to 450 degrees F. Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes. Sprinkle with the sugar, and then top with the raspberries. Bake for 20 to 25 minutes, until tender. Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices. Remove from the broiler and sprinkle with orange juice. Serve warm, at room temperature, or chilled over grilled lamb.
Brown meat. Add all other ingredients in slow cooker and cook on low for 6-8 hours or high for 4-5 hours.