HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°F Brush pan with vegetable shortening or butter. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Blend butter into the flour mixture with a pastry blender or two knives. The mixture should look like course meal. Stir in chocolate chips. In a small bowl, combine buttermilk and vanilla extract and then add to the flour mixture. Stir just until the dough comes together. Do not over mix the dough. Divide dough evenly among wells in pan. Bake for 13-18 minutes, until golden brown and toothpick comes out clean. Cool 10 minutes in pan. Remove from pan and serve.
Combine pineapple juice, soda, thawed fruit concentrate and, if desired, fruit slices in a bowl. Serve, placing slices of fruit on the rim of the glass (optional).
Mix all ingredients (except shell) in a food processor until well blended. Put mixture in pie shell. Bake at 350°F for 45 minutes.
Mix together until smooth cream cheese & milk. Whisk in whipping cream a little at a time until well blended. (DON"T use beaters) add eggs whisking after each egg. Using a spoon stir in remaining ingredients including salt & pepper to taste. Grease muffin cups. Spoon into muffin cups filling to the top. Bake at 350 for 20-25 minutes. Until a toothpick comes out clean. If frozen reheat in microwave for 2-21/2 minutes.
Preheat oven to 400°F After beans and kombu have soaked overnight, discard the soaking water. Clice kombu into thin strips. Place beans and kombu in a 4 or 5 liter pressure cooker and cover with fresh water so that the water comes to about 1 inch over the beans. Close the pressure cooker and bring the beans to pressure. Place flame deflector under pressure cooker, reduce heat to medium-low, and cook 30 minutes. (If you don't have a pressure cooker, cook beans in a saucepan with kombu over medium-low heat for 1 1/2 hours.). While beans are cooking, heat olive oil in a skillet over medium heat. Saute onions, garlic, sea salt, and corn until onions are translucent, about 5 minutes. Grate a 2 inch piece of ginger into pulp and then squeeze out 1 tablespoon of juice. Add cumin, ginger juice, and shoyu, and cook for another 5 minutes. When beans are cooked, strain them and add to onion mixture. Mix in cilantro. Pour mixture into a lightly oiled 9 x 13 inch casserole dish - use corn or olive oil. For corn bread topping, sift together dry ingredients and then blend together wet ingredients. Mix them together until just blended. Pour batter over black-bean mixture and bake for 40 - 45 minutes. Let cool at least 15 minutes before serving.
(Start with 6 cups of flour and add more as you need it). Mix the flour and salt in a large bowl. Mix the warm water, sugar, and yeast in a small cup and allow to proof for 10 minutes. Pour the yeast, buttermilk, and honey into the flour mixture and mix well. (If making challah add eggs at this stage too, you may need as little as 1/2 cup to as much as 2 cups of flour, the dough should be slightly tacky but not sticky). (If the dough is too dry add more buttermilk, if it is more like a cake batter add more flour, the measurements are approximate as your climate will change the consistancy of the dough). Knead by machine or hand for approximately 10 minutes. Cover the bowl with plastic wrap (not airtight) or a damp cloth, and set aside to rise until the dough has doubled in size, approximately 90 minutes. Divide the dough into 12 to 20 pieces. (If making Challah bread the loaves at this stage). Shape each piece into a ball and place in a round dish or spring-form pan close together. When all of the rolls are in the pan, cover again with plastic or a damp towel and set aside to rise again for an hour. Meanwhile, preheat the oven to 425. Uncover the rolls and brush gently with the egg wash. Sprinkle on the topping, if you like. Bake for approximately 30 minutes, or until the internal temp reaches 190-200°F (It might look finished on the outside but not on the inside, if you have a thermometer test the temp at about 20 mins, mines are usually done). Optional: Glaze the bread with butter when it comes out of the oven. Serve warm (but tastes fine cooled).
In a large bowl combine the beef, onion, rice, thyme, sage, rosemary, salt, pepper and beaten egg. Mix well with hands, making mixture into medium sized, meatballs, (about the size of a large walnut). Set aside. Pour soup into a large saucepan, and dilute with 1 can of water. Heat to simmering over medium heat. Add the sage leaves. Lower heat to low, drop meatballs into soup and simmer for 20 to 30 minutes or until the tomato soup has thickened. Remove the sage leaves. Serve with creamy mashed potatoes and green beans.
Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet. While bacon is cooking, Rinse chicken, pat dry with paper towels, and season both sides with salt and pepper. Heat oil in a large, high-sided saute pan over medium-high. Working in batches, brown chicken on both sides, turning once, 10 to 12 minutes. Transfer chicken to a platter; tent loosely with parchment paper, then foil, to keep warm. Add onions, tomatoes, and thyme to the pan. Cook, stirring occasionally, until golden brown, about 4 minutes. Pour in Marsala; cook until reduced by half, about 5 minutes. Return chicken to pan and pour in stock; bring to a simmer, and cover. cook until chicken is cooked through and tender, about 35 minutes. Transfer chicken to a platter, and cover to keep warm. Skim off excess fat from liquid in pan; simmer liquid over medium-high until slightly thickened, about 5 minutes. To serve, divide polenta among shallow bowls and arrange chicken on top; spoon pan sauce over each.
Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Add passion fruit pulp, stirring well, and cook 1 minute. Remove from heat; cool 15 minutes. Strain passion fruit mixture through a sieve into a large bowl; discard seeds. Add lime juice, soy sauce, red pepper, and salt, stirring well. Set 1/2 cup passion fruit mixture aside. Add shrimp to remaining passion fruit mixture, and toss well to coat. Cover and refrigerate 15 minutes. Prepare grill. Thread 4 shrimp on each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done, basting with reserved 1/2 cup passion fruit mixture. Serve with lime wedges.
Pour about half of the rinsed and drained beans into a blender. Add around half of the broth, half of the salsa, and half of the cumin (no need to be exact). Blend until mixture is smooth and fully pureed, and then transfer it to a large container with a lid. Repeat blending process with remaining ingredients (excluding optional toppings, of course). Add that batch to the container, and give the mixture a good stir. Cover and refrigerate for at least 1 hour (several hours is best), to allow soup to thicken and flavors to blend. Once you're ready to serve, stir soup thoroughly. (Soup may separate in the fridge -- this is okay!) Transfer soup to a pot or microwave-safe bowl, and heat on the stove or in the microwave until desired temperature is reached. If you like, top each serving with a dollop of sour cream, a sprinkle of cilantro, and/or a squeeze of lime. MMMM!
Mix all the ingredients for khandwiyan and cook in a sauce pan till the mixture gets very thick. Oil a flat dish and spread the mixture evenly. Let it cool and then cut into cubes or diamonds. To make gravy, heat the oil and add mustard seeds and fry. Add chopped onions and fry till they get light pink in color. Add green chillies,garam masala,coriander powder,turmeric and red chilli powder with a lil water and cook a lil till the oil comes on the surface. Then add two cups of water. In a frying pan shallow fry the already made khandwiyan and add directly to the gravy. Let everything cook for 5 mins on low heat. Add fresh coriander and serve.
Pre heat oven to 350 degrees. Cool macaroni, but not until completely done as it will be cooked in oven also drain well. Brown onion in butter until golden. Add ground meat and brown until redness is gone. Add seasonings, tomato sauce and water and continue cooking slowly until water is absorbed. Add beaten eggs, meat sauce and cheese to drained macaroni and mix thoroughly. Spread in greased, 10 x 15 inch deep baking pan. In a sauce pan, add all cream sauce ingredients and cook slowly. Mixing continuously until starts bubbling. Remove and spread on top of macaroni in pan. Sprinkle cinnamon over and bake for about 1 hour or until golden. You my sprinkle more parmesan cheese over also.
Add ingredients in order to the bread machine pan. Choose the dough setting on your machine and press start. Allow the machine to knead, mix and rise your dough. When the entire cycle is finished remove the dough and form into loaf (loaves) or place in desired pan. Preheat oven to 375 Cover the dough and put in a warm place to rise for 20 more minutes. Place in oven and cook until the top is a light golden brown (approx. 30 min).
Heat oven to 325. Grease bottoms only of 2 loaf pans (8x4inch) with cooking spray. In a large bowl mix flour,granulated sugar, baking soda and salt. Add oil, vanilla, eggs and pineapple with liquid from pineapple. Beat with electric mixer on low until combined. Fold in cherries. Divide evenly among pans. Bake 45-55 minutes or till toothpick inserted in center comes out clean. Cool completely, about 1 hour. Sprinkle with powdered sugar.
preheat oven to 350 degrees. Beat eggs until they are light and fluffy. Add the remaining ingredients and stir gently until well blended. Pour into a 9"x13" baking dish. Bake for 30 minutes.
Hint: the beef will slice easier if it is slightly frozen. (I have used round steak and sirloin steak). Combine all the marinade ingredients and marinate beef for at least 1 hour. Pour about 1 tablespoon of oil into a skillet and pan fry until done.
Prepare a hot charcoal fire or preheat a gas grill on high for 20 minutes. In a large skillet, heat oil over medium high heat, then cook the garlic stirring until it begins to brown. Remove and discard the garlic. Add the tomatoes, olives, celery, chili pepper and capers, cook until the liquid is almost evaporated, about 8 minutes. Turn off the heat, season with salt and pepper and stir in the oregano. Grill steaks to your liking (about 5 minutes a side will produce a rare steak) and serve topped with the sauce.
Preheat the oven to 400°. Reserve 4 strips of roasted red pepper and set aside. In a medium pot, place 4 tablespoons melted butter over medium heat. Add the leek and chopped fennel bulb and cook until lightly golden, about 10 minutes. Add the remaining roasted red peppers, the potato, broth, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil. Lower the heat and simmer, partially covered, until the potato is tender, about 10 minutes. Meanwhile, place the pitas on a baking sheet and drizzle with the remaining 2 tablespoons melted butter. Sprinkle with some of the fennel fronds and salt; toast in the oven, 6 to 8 minutes. Set aside. Using an immersion or standing blender, working in batches if necessary, blend the potato mixture until smooth. If desired, place a sieve over a large pot and strain the soup. Stir in the heavy cream and season with salt and pepper. Serve the soup hot or cold with the pita chips. Dollop with sour cream, if desired, and top with the reserved roasted red pepper strips and more fennel fronds.
Combine the rice flour and spices in a wide bowl. Add the fish and rub the spice mixture all over the fish. Heat the olive all in a large frying pan. Cook fish in a single layer, until browned and cooked as desired. You may need to cook the fish in batches.
Place black-eyed peas and water into a covered pot and bring to a boil. Let simmer for two minutes and then remove from flame and let steep for one hour (30 minutes if using frozen peas). Let cumin seeds and cinnamon stick sizzle for a few seconds in heated oil. Add onions and garlic and fry until the onions turn translucent and brown at the edges. Add mushrooms and cook until they begin to soften. Add tomatoes, coriander, cumin, turmeric, and cayenne pepper. Stir and cook for one minute. Cover, and let simmer for ten minutes. Remove cooked sauce from flame. Return peas to a boil and let simmer for 20 to 30 minutes. Mix the sauce with the peas while adding the salt. Add cilantro and black pepper if desired. Let simmer, uncovered, on low heat for 30 minutes, stirring occasionally. Remove cinnamon stick & serve.
Preheat the oven to 375 degrees F. Place the vegetables on a baking sheet and drizzle with the oil. Use you hands to lightly toss the vegetables to ensure they are lightly coated all over. Sprinkle the vegetables with he minced garlic, season with salt and pepper and bake for 40 to 45 minutes or until the vegetables are soft and browned. You will need to turn the vegetables over a couple of times during the cooking period to ensure even browning. Cut all of the vegetables into 1 1/2 inch pieces. Remove from the oven and cool until the vegetables are just warm. Sprinkle with the balsamic vinegar and chopped basil and toss to mix well. Serve.
Mix cabbage with salt in medium bowl. Place plate on top of cabbage, and weight down with heavy can. Let stand 30 minutes to soften cabbage. Stir in cucumber, spinach, red bell pepper, and jalapeno. Mix vinegar, maple syrup and ginger, if using, in small bowl. Add to cabbage mixture, and mix well. Let stand 30 minutes at room temperature to allow flavors to blend before serving.
Drain maraschino cherries, reserving 2 Tablespoons juice. Cut cherries into quarters. Combine flour, baking powder, and salt; set aside. Combine sugar, butter, eggs [or ONE mashed banana], and reserved cherry juice in large bowl. Beat with electric mixer at medium speed 3-4 minutes or until well mixed. Alternate between adding flour mixture and mashed bananas, beginning and ending with the flour mixture. If the mixture seems a bit too dry, you might want to try adding some water at the end. I suggest adding it a teaspoon or so at a time. Stir in drained cherries. Grease a loaf pan and spread batter evenly in pan. Bake in preheated 350 degree oven for 1 hour or until brown. Remove from pan and let cool on wire rack. To store, wrap in plastic wrap or foil and keep in a cool, dry place.
In a large glass dish in the microwave, or in a large dutch oven (or other large vessel) on the stove top, melt together the marshmallows and butter, stirring frequently. Remove from heat and mix in the Rice Krispie cereal. Using buttered hands, stuff 1/12 of the Rice Krispie mixture into each cone, shaping a nice ball of "ice cream" on top. Dot the top with sprinkles. Place each of the finished cones in a muffin pan until serving time.
Preheat oven to 350 degrees F. Butter and flour loaf pan. (I use a stoneware loaf pan and only oil it slightly.). In a medium bown, whisk flour, baking powder, salt, and baking soda. In a small bowl, mash bananas. Mix in milk and vanilla. In large bowl, beat shortening with electric mixer until creamy. Gradually beat in sugar with shortening. Add eggs to shortening one at a time, mixing well after each. Alternately add the flour and banana mixtures to shortening mixture in two additions. If you like nuts in your bread, add them here and use up to 1 cup. Pour into loaf pan. Sprinkle nuts and brown sugar on top and press into batter slightly. (This helps them to stick better after it's baked.). Bake for about 1 hour 10 minutes, or until tester comes out clean. Cool at least 5 minutes before removing from loaf pan.
Place hash brown patties in 13x9 greased casserole. Sprinkle with cheese, and ham. In a bowl, beat eggs, half-and-half, salt and mustard well. Pour over ham. Sprinkle with pepper and bacon if desired. Cover. At this point it can be refrigerated and baked in the morning. Bake at 350°F for 45 minutes covered, (I have have baked at 400°F for 30 minutes also). Uncover and bake additional 15 minutes or longer until edges are golden brown and knife inserted in center comes out clean. Cool slightly and cut around the hash brown patties to serve.
Heat oven to 425 degrees Fahrenheit. Grease a 13x9x2 inch pan. Unroll dough; press in bottom and 1 inch up sides of greased pan. Place pieces of string cheese along the inside edges of dough. Fold the 1 inch of dough over and around the cheese. Press dough edges to seal. Brush edge with melted butter and parmesan cheese. Top the crust with sauce, pepperoni and cheese. Bake at 425 degrees Fahrenheit for 15 to 18 minutes or until crust is golden brown and cheese is melted.
Mix meat, Worcestershire sauce and seasonings. Shape the mixture into 12 thin patties, each about 4-inches in diameter.
Saute the mushrooms in butter or olive oil, about 4 minutes. Mix the cream cheese and the blue cheese. Top each of 6 patties with the cheese mixture, spreading to within 1/2 inch of the edge; press the mushrooms into the cheese. Cover each patty with one of the remaining patties, sealing the edges firmly. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached and cheese is melted, about 10 to 15 minutes.
Preheat oven to 375°F Grease 12 half-cup muffin cups with melted butter. In a medium bowl, combine flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt; set aside. In a large mixing bowl, beat butter and sugar until creamy, 2 to 3 minutes. Beat in eggs, applesauce, pumpkin, and vanilla until blended. Add dry ingredients, alternating with the juice, beginning and ending with the dry mixture; mix until smooth. Fold in raisins. Spoon batter into prepared muffin cups, filling each cup two-thirds full. Bake on the center oven rack until a toothpick inserted in the center of each muffin comes out clean, 20 to 25 minutes. Remove from oven and allow muffins to cool in the pans several minutes; turn muffins out onto a rack. Serve muffins warm or at room temperature. Repeat steps 1 through 3 with remaining batter.
Preheat oven to 350. Stir together sliced strawberries & 1/2 cup sugar in a bowl. Let stand, stirring occasionally, for 1 hour. Beat 1 and 1/2 cups sugar and oil at medium speed w/ electric mixer until blended. Add eggs, one at a time, beating until blended after each addition. Add flour to oil mixture alternately with buttermilk, beginning and ending with flour. Beat at medium speed for 4 minutes, then beat in vanilla extract. Grease a 15 x 10" jellyroll pan & pour batter into pan. Bake @ 350 degrees for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan & cool completely on wire rack. Cut cake into 12 rounds w/ a 3" biscuit cutter, and set rounds aside. Heat 1 and 1/2 cups whipping cream and vanilla bean pieces over medium-high heat in a heavy saucepan, stirring often. Bring to a simmer (do not boil), then reduce heat to low. Cook for 5 minutes. Remove from heat, cool in pan until vanilla beans are cool enough to handle. Strain cream and reserve vanilla beans. Return cream to saucepan and squeeze seeds from vanilla beans into it. Stir in remaining 3/4 cup sugar, and cook over medium heat, stirring constantly until sugar dissolves. Beat egg yolks until thick and pale. Gradually stir in 1/4 of hot cream mixture into yolks; add to remaining cream mixture in pan, stirring constantly. Cook over medium heat, stirring constantly, for 5 minutes or until mixture coats the back of a spoon. Remove from heat & cool in fridge. Place 1 cake round on each serving plate. Top w/ strawberries & custard. Top w/ second cake round and more strawberries. Top w/ whipped cream and a whole strawberry.
Heat oven to 325 degrees. Season ribs with salt and pepper. Heat nonstick skillet over medium-high heat. Working in batches, brown ribs, 7 to 10 minutes. Put in large deep ovenproof pot. Drain the fat from skillet, and then heat the oil over medium-high. Add leeks; saute until browned, 8 minutes. Add 2 cups nectar, tequila, broth and chipotle; simmer 1 minute. Pour over the ribs. Bake, covered, in 325 degree oven 3 hours or until the ribs are very tender; turn ribs over every 45 minutes. Remove pot from oven. Let ribs cool in sauce, uncovered, 30 minutes. Remove ribs from sauce and refrigerate, covered, overnight. To serve, discard fat from sauce. Add remaining 3 tablespoons nectar and ribs to sauce. Reheat over medium heat, 20 minutes. Top with scallion.
Place the ginger, onion, garlic, yellow mustard, aji-mirin and soy sauce in blender and blend until smooth. Add the water and, with the motor running, gradually add the vegetable oil in a thin stream. Season to taste with salt. pepper and soy sauce.
Cream butter and sugar, add eggs and beat well. Mix in flour, salt, soda and baking powder (sifted) and vanilla. Mix well, then add oats, chocolate and fruit. Place tsp sized balls on baking paper lined trays. Bake 12-15 minutes at 180 degrees celcius. Cool on wire racks.
Heat the oil in a large frying pan until very hot, add the beef and fry for 2-3 minutes to seal on all sides. Add onion, garlic, tomatoes, parsley, and bay leaf, season with salt and pepper and heat to simmering point. Reduce the heat to low, cover and cook for 20 minutes. Remove the lid, raise the heat, bring to the boil and continue to boil rapidly, uncovered for 5 minutes to reduce the amount of liquid. Add salt and pepper to taste. Serve hot sprinkled with fresh coriander.
Half fill a large glass with ice. Add red wine, limoncello, orange juice, simple syrup and lime juice. Stir. Top with club soda. Enjoy!
Bring a large pot of water to a boil; season with salt. Add lasagna sheets and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water. Preheat oven to 450 degrees. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside. Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets. In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets. In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets. In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets. In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce. Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose. Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.