HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat the eggs, adding in the sugar gradually, beating until smooth. Add the cooled melted butter and the vanilla. Stir in the baking powder and flour, and blend making a sticky , drop by spoon batter. Drop heaping tablespoon onto heated machine maker and close lid and bake. These will only take 30 to 40 seconds to bake each one. Just bake until your desired golden is reached. While still warm and before putting on the next one -- either roll into cone shape, place over the back of bowls and press down slightly to shape, or trim with a sharp knife or pizza cutter and make squares. This has to be done quickly as they will crisp up fast. After the first one I taste test for the flavour and crispness, then I know if I have to bake longer or not so long. Keep in a tight fitting tin. They stay crisp well.
In a large bowl, beat the butter and sugar with an electric mixer, about 2 minutes. Slowly add the eggs and yolks. Beat for 1 minute. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes; It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil. Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
Cook the ziti al dente as per the directions on the package. Meanwhile, in a food processor, combine the tomatoes, tofu, garlic, basil, vinegar, salt, pepper, and olive oil. Process to a smooth consistency. Drain the pasta and toss with the sauce and artichokes. Sprinkle with the parsley and soy parmesan, if desired.
Rub both sides of steak with garlic. Prepare grill. Grill steak to preference. Let sit for 5 minutes. Cut steak in thin slices and arrange on plates. Serve with Bernaise sauce over top. Sauce: In a small saucepan, bring wine, vinegar, tarragon, shallot and pepper to a boil. Boil rapidly until reduced to 2 T. Remove from heat. In food processor, combine egg yolks, salt and vinegar mixture and process for 2 seconds until blended. Melt butter and heat until sizzling but not browned. With food processor running, add a few drops of the sizzling butter. Then add butter in a thin steady stream and process until blended. Serve warm or at room temperature.
Preheat oven to 350 degrees. In large microwave safe bowl, place potatoes and 2 tablespooons of water. Cover the bowl, and microwave on high for 3 to 4 minutes or until potatoes are fork tender, stirring once. Add chicken and all remaining ingredients to potatoes. Toss well. Transfer mixture to 9x13 baking dish. Bake uncovered for 50-55 minutes or until chicken no longer shows pink and cheese is bubbly. NOTE: Spray casserole dish with cooking spray or foil line the casserole dish for easier clean up.____This can be assembled the night before and then cooked right before serving.
Preheat oven to 350°F Lightly oil and flour the cake molds of a mini Bundt cake pan. In a medium sized mixing bowl, hand-mix the grated apples, 1 tablespoon sugar and cinnamon; set aside. In another bowl, sift the flour, baking powder and salt together; set aside. In a larger bowl, combine 2 cups sugar, oil, orange juice, vanilla and eggs. Beat at a higher speed until contents are a smooth consistency. Stir in the flour mixture. If using chopped walnuts, fold them into the mixture during this step. Stir the grated apples into the batter mixture. Pour the batter into each mini Bundt cake mold until full. Bake in preheated oven for 50 minutes, or until the cake provides slight resistance when lightly touched. Let cakes cool in the pan for 10 minutes, then remove onto a wire rack until completely cool. Sprinkle tops of mini Bundt cakes with confectioners' sugar.
Preheat oven to 375°F. Coat a 9-inch nonstick pie pan with cooking spray. Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add onion and saute until soft and golden, about 5 minutes. Transfer onions to a large bowl and add spinach, ricotta, cheddar cheese, American cheese, salad dressing, eggs, mustard, oregano, salt and black pepper. Mix until well blended. Spoon mixture into prepared pan and smooth top with back of a spoon. Sprinkle with grated cheese topping. Bake until a knife inserted near center comes out clean, about 30 minutes. Let stand 10 minutes before slicing into 6 pieces.
Preheat oven to 350F and grease/flour bundt pan. Mix first four ingredients together in a bowl; add cake mix and continue to beat with electric mixer at medium speed until well blended. Pour into prepared pan and bake for 40 minutes or until cake tests done. Let cool for 5 minutes in pan; turn out onto cake plate. Stir mayhaw juice into powdered sugar and mix well; pour glaze over warm cake.
Heat the oil over medium heat, in a large pan and add the garlic, shallots and ginger. Fry for 3 minutes. Add the pork and fry until golden brown about 5 - 8 minutes . Stir in the fish sauce, soya sauce, curry paste, brown sugar, lime leaves and fry for 3 minutes over high heat. Next add the tomatoes and cook 6 minutes, stir occasionally. Season with the cilantro, salt and pepper, remove from heat and serve hot over the egg noodles and garnish with the cilantro sprig.
Mix all ingredients except soda water and baking soda until well blended. Blend in baking soda. Slowly add soda water a little at a time until well combined. Mixture should be moist but not so much that it cannot hold a shape. Form meat into cylindrical shapes about 2-3 inches long and 1 to 1 1/2 inches in diameter. Grill (or fry but they won't be as tasty) turning every few minutes until cooked through, about 10 minutes depending on your grill). Serve with a light mustard.
Cook noodles according to pkg directions, drain. Preheat oven to 350. Crumble beef into nonstick skillet. Add onion, gr pepper, 1/2 tsp cumin, 1/2 tsp chili pwdr, 1/2 tsp salt & pepper. Cook, stirring until beef is browned; drain Stir in 3/4 cup enchilada sauce; remove from heat In bowl lightly beat egg. Stir in ricotta, 1/2 cup shredded cheese, remaining cumin, chili pwdr and salt. Spread 1/2 cup enchilada sauce in 13X9 baking dish. Arrange 3 noodles over sauce. Spread with cheese mixture. Top with 3 noodles. Spread with beef mixture. Top with remaining noodles. Spread with remaining enchilada sauce. Cover with foil, bake 45 minutes. Remove foil. Sprinkle with remaining shredded cheese. Bake uncovered until cheese is melted and sauce is bubbly about 10-15 minutes Let stand 10 minutes before serving. To Freeze: Flash freeze uncooked, wrap and label. To Reheat: Defrost overnight, and cook per directions.
Cook the fettuccine in salted water as per package directions. Place sauce ingredients in the Vita-Mix container in order specified except for Italian seasoning. Add 1/2 teaspoon Italian seasoning blend and secure 2-part lid. Select VARIABLE speed #1 and gradually increase spped to #10; then to HIGH. Allow the machine to run for 3 to 4 minutes or until heavy steam pours through the lid opening. Adjust salt and pepper to suit personal taste. Serve over freshly cooked fettucine, sprinkle with additional parmesan cheese if desired. Sprinkle with remaining Italian seasoning blend.
Put all ingredients except salt, pepper, and corn in a large soup or stock pot. Add enough water or chicken broth to cover. Bring to a boil, reduce heat, and simmer for 1 hour. Remove chicken, discard skin, and peel meat from the bones. Break the meat into fairly large pieces and return to the pot. Add corn, salt and pepper to taste. Simmer for about 20 minutes longer.
Grease a shallow 1-1/2 quart baking dish with the butter; set aside. In a saucepan, combine cream, milk, salt, pepper and garlic. cook just until bubbles begin to form around sides of pan. Remove from the heat; cool for 10 minutes. Peel and thinly slice the potatoes; pat dry with paper towels. Layer half of the potatoes in prepared baking dish; top with half of the cream mixture and half of the cheeses. Repeat layers. Bake, uncovered, at 350 for 55-65 minutes or until poatotes are tender. Let stand for 5-10 minutes before serving.
Preheat oven to 375 degrees. Coat broiler pan with cooking spray. Tear ground turkey into chunks in large bowl. Add remaining ingredients. Mix well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Brown meatballs in batches on all sides. Remove from skillet and transfer to broiler pan. Bake for 15 minutes or until done. NOTE: Meatballs can be frozen on baking sheet for one hour and then transferred to an airtight container. To reheat, thaw in refrigerator, then bake at 375 degrees for 20 minutes or until heated.
Preheat oven to 350'. Butter well a 2 quart or larger casserole dish. In a skillet add ground beef and onions and brown until meat is no longer pink. Drain off fat. While beef is browning, prepare rice mix as directed (including seasoning packet)except omit butter. When most of the liquid is cooked down and rice is becoming tender, remove from heat and stir into meat mixture. Add Soup, milk, pepper and 1 Cup Cheese and blend well. Transfer to 2 qt baking dish, bake uncovered 20-25 minutes or until bubbly and heated through. Top with remaining 1/2 Cup cheese and bake another 5-10 minutes or until cheese melts and turns bubbly.
Preheat oven to 375. Use either paper liners or grease muffin pan with no-stick cooking spray. In first bowl, combine dry ingredients, spices, and brown sugar (break lumps). In 2nd bowl, combine egg whites, yogurt, applesauce and mix. Add wet mixture to flour mixture, stir until moistened. In 3rd bowl, toss blueberries lightly with 2 tablespoons graham flour (helps keep them from sinking to the bottom). Fold blueberries into mix. Pour into prepared muffin tin, bake 20-25 minutes.
Cook potatoes & turnips in boiling salted water until tender. Drain. Rice & mash adding salt, pepper, & butter. Spoon mixture into 1 quart buttered casserole & top with grated cheese. Bake in 300 F oven until cheese has melted.
Finely slice tomatoes into thin rounds. Mix the basil, garlic, salt and pepper, Spread over the tomato slices and then leave at room temperature for 1 hour for the flavours to infuse. Serve on cheese slices, crackers or lettuce.
Spread the pine nuts in a dry, heavy skillet. Toast over medium heat, shaking the pan, until golden, about 5 minutes. Bring a large pot of salted water to the boil. Add the beans and cook over medium-high heat until tender, about 8 minutes. Drain and refresh under cold water; drain. In a medium pan, heat 2 tblsps of the oil. Add the shallots and cook over medium heat, stirring often, until caramelized, about 6-8 minutes. Add the vinegar and reduce by half, 1 to 2 minutes. Scrape the contents of the pan into a large bowl. Whisk in the mustard and the remaining 4 tblsps of olive oil. Add the green beans, scallions, dill and lemon zest and toss. Season with salt and pepper. The salad can be made up to 3 hours ahead. Keep covered at room temperature. Sprinkle with toasted pine nuts and serve.
Preheat oven to 350 degrees. Combine all ingredients for meatloaf. Place into greased 9x3 inch loaf pan. Bake for 1 hour. Pour off juice and bake about 10 minutes longer. Place on platter and cover with sauce. For sauce simmer all ingredients over low heat until onion and pepper are tender.
Put the tamarind and water in a large bowl. Let soak for an hour or so. Then remove seeds with your hands. Try to mash up the tamarind, for this will make it easier to remove the seeds and give the water a more pronounced flavor. Pour water through a strainer. Add sugar. Refrigerate until well chilled. Serve and enjoy! Serve chilled with lots of ice.
Cook pasta according to package directions;drain pasta, reserving 2 Celsius of the cooking water. Set pasta aside and keep it warm. Heat the oil in a medium pan. Add the rosemary and fry until the rosemary begins to brown-about 2 minutes. Remove the rosemary from the oil and set aside. To the hot oil add: pumpkin puree, garlic, half-and-half, cheese, vinegar, red pepper flakes, and one cup of the reserved pasta water. Stir and heat through, 2 to 3 minutes. If the sauce is too thick add more pasta water. Season to taste. Toss hot pasta in the finished sauce and garnish with the fried rosemary.
Boil the beef until tender, in the water to make a nice beef broth. Add pineapple juice and onion,. In a separate pan saute garlic until almost brown. Add to beef and broth. Add the tomato sauce and tomato paste and allow to simmer for ten minutes. Add bay leaves, bell pepper, carrots, and potatoes. Simmer until potatoes and carrots are tender, then add cheese and salt and pepper to taste. Add optional Tabasco sauce. Cook until cheese is melted, stir. Remove bay leaves. Add water if the mixture is too thick. Serve hot on individual servings of a bed of cooked rice.
Combine pears through sugar and liqueur, cover and chill 1 hour. Spoon layers into each of 4 8-oz glasses in this order: 1 Tbs crumbs, 3 Tbs pear mixture, 3 Tbs yogurt or frozen yogurt. Repeat layers. Sprinkle 1 Tbs almonds over top of each parfait. Chill until serving time.
Preheat oven to 350°. Lightly grease a 13x9-inch baking dish. In a large skillet, combine ground chuck, onion, and garlic; cook over medium-high heat until meat is browned and crumbles. Drain well. In a large bowl, combine meat mixture, soups, corn, peas, browning sauce, garlic salt, red pepper, paprika, salt, pepper, poultry seasoning, and sage. Spoon into prepared baking dish. Top evenly with tater tots. Bake 45 minutes to 1 hour, or until browned and bubbly.
Saute onion in butter. Add garlic and cook for 30 seconds. Add flour and blend well. Pour in beer and stir until smooth. Add tomatoes and chilies and cook until mixture thickens. Add both cheeses and cook until bubbly. Remove from heat and stir in beans before serving.
Melt butter in large dutch oven and cook onions and garlic until soft over medium low heat. Add carrots, potatoes and stock. Bring to a boil and reduce heat to a simmer. Cook until potatoes are soft. Add chard and pasta, and cook a further 5 minutes until pasta is cooked. Add meatballs and heat through. Serve.
Place olive oil and garlic over medium heat in a pan. Sautee until garlic cloves turn lightly brown. Add diced zucchini and onion, sautee until zucchini obtains a transparent appearance. Add water, chopped cilantro, salt and pepper to taste. Cover, reduce heat and cook for five minutes.
Saute onion and garlic in butter. Slice chicken breasts into bite sized pieces. Combine spices and salt and toss chicken pieces until well coated. Saute the chicken each side until golden brown. Stir in the cream and tomato paste. Cover pan and simmer for about 10 minutes until cooked through. Sprinkle with garam masala.
Preheat oven to 350°F Grease and flour 12 cup Bundt pan or 10 inch tube pan and set aside. Beat butter and sugar in a large bowl with electric mixer until light and fluffy. Add poppy seed filling and beat until blended. Beat in egg yolks one at a time, beating well after each addition. Add vanilla and sour cream and beat just until blended. In a small bowl, blend flour, baking soda and salt. Add flour mixture to poppy seed mixture gradually beating well after each addition. In a separate bowl, beat whites with electric mixer untill stiff peaks form. Fold whites into batter and spread in prepared pans. Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on rack. Dust with confectioners' sugar just before serving if desired.
Combine the sugar and water in a saucepan. Bring to a boil while stirring to dissolve the sugar. Continue to boil until the syrup reaches a temperature of 240 degrees F (115 C) While the syrup is boiling, beat the yolks with a wire whip or the whip attachment of a mixer until they are thick and light in color. As soon as the syrup reaches 240 F, pour it very slowly (in a thin stream) into the beaten yolks while whipping constantly. Continue to beat until the mixture is completely cool and the yolks are very thick and light. Whip in the butter a little at a time. Add it just as fast as it can be absorbed by the mixture. Beat in the vanilla. If the icing is too soft, refrigerate it until it is firm enough to spread. Chocolate: Melt 3 oz sweet chocolate and cool slightly (chocolate must not be too cool or it will solidify before completely blending with the buttercream). Blend with about one quarter of the buttercream, then blend this mixture into the rest. For very sweet buttercreams, use 1 1/2 oz unsweetened chocolate instead of the sweet chocolate.
Heat the oil in a 4-quart saucepan over medium-high heat. Add the ham and onion and cook until the onion is tender. Stir the soup in the saucepan and heat to a boil. Reduce the heat to low. Add the cheese and stir until the cheese is melted. Add the noodles and cook until the mixture is hot and bubbling. RECIPE TIPS: Serving Suggestion: Serve with glazed baby carrots: steam carrots with a touch of butter, brown sugar and cinnamon. For dessert serve vanilla yogurt with fresh blueberries.
In a heavy skillet cook turkey bacon over medium heat until crisp, then remove to drain on paper towels. Reserve drippings in skillet. Add olive oil to reserved drippings, then cook & stir mushrooms in hot oil for about 1 minute or until they just start to brown. Cover & cook about 7 minutes or until mushrooms are just barely tender, stirring occasionally. Stir in cooked bacon & mustard, then heat through. Remove from heat, sprinkle with parsley & serve.
Cook the wine, juices, currants and sugar over medium heat until reduced by half and syrupy, about 45 minutes. Whisk together the arrowroot and water and add to the syrupy mixture. Simmer 1-2 minutes, stirring constantly, until bubbly and thick. Pour into jars and refrigerate up to 2 months.
Cook tortellini according to package instructions; drain and set aside. While the pasta cooks, gather and cut up the vegetables and other ingredients. Heat the olive oil and garlic in a large pan over medium heat for about one minute. Add tomatoes, onion powder, salt, and pepper to the pan and saute for about 5 minutes. Add spinach, parsley and basil to the pan and cook for about 2 minutes more. Gently stir in the tortellini and cook for 2-3 more minutes. Remove from heat and top with parmesan cheese.
Mix together: beef, bread crumbs, egg, salt, paprika, and green pepper. Form into balls using about 1/3 cup meat mixture for each. Roll each ball in rice to coat lightly, then flatten somewhat to form thick patties. Heat Prego and chili powder in deep saucepan. Add patties to sauce, making sure there is sauce all over the patties (otherwise your rice will not cook well and will be crunchy--yuk). Cook covered over medium heat until done (about 45 minutes), turning patties as needed to keep well covered in sauce.
Brown chicken in skillet and cook until done.Remove from pan. Saute pepppers with a little olive oil. 2-5 minutes. Add chicken back to pan. Add mushrooms. Add 1 bottle of bruschetta sauce and chicken stock. Simmer 5-10 minutes for flavours to absorb. If required add more sauce. Serve over angel hair pasta. I add parmesen cheese to the top of mine for a little zing !
In a mixer bowl, cream the cream cheese until light and creamy. Add the confectioner's sugar, lemon peel, and lemon juice, cream together. For about 3 minutes. Scraping the bowl, adding Cool Whip. Mix on high for 1-2 minutes more. Pour cheese filling into piecrust and refrigerate 2 hours to firm. In a small bowl, mix the cherry pie filling with the almond extract, mixing well. Remove from the refrigerator and add prepared pie cherry pie filling over top, returning to refrigerator until served. Yields: 8 servings. Note: I usually add 1 teaspoons almond extract and 2 -3 tablespoons sifted confectioner's sugar; depending on the brand of cherry pie filling I bought.
Cream butter and cream cheese in large mixer bowl. Beat in sugar until smooth. Beat in egg and vanilla. Stir in flour and baking powder. Chill several hours (I would say 3 hours). Heat oven to 375 degrees. Roll dough into small balls. Place on ungreased cookie sheet. Flatten with a glass that has been dipped in vanilla sugar (sugar in which you have stored a vanilla bean) or plain sugar. Bake 10 to 15 minutes, until the edges are lightly browned. Cool on wire racks.
Cream shortening and sugar. Add eggs one at a time, beating well after each. Add the remaining ingredients. Bake in a greased bundt pan in a preheated 350 degree oven. Bake for 45 to 60 min (1 hour is best). Chocolate powder can be added to half of mixture and swirled in to make a marble cake.
Equipment: Food processor. Piping bag with large star tip. Cone holder. Directions: To make the pineapple cannoli filling, in a food processor, puree chopped pineapple until smooth. Add ricotta cheese and cream cheese and pulse to combine. Transfer filling to a large bowl and add confectioners sugar, stirring until smooth. Fold in Cool Whip and yellow food coloring. Transfer to a piping bag fitted with a large star tip and refrigerate for 30 minutes to an hour. In a medium bowl, microwave to melt 1 1/2 cups mini chocolate chips with vegetable oil, stirring until smooth. Dip the tops of each cone into the melted chocolate, letting the excess drip off. Sprinkle pistachios or sprinkles around the edges of the cones, transfer to a cone stand or glass and let dry. Dip the pineapple wedges into the chocolate, leaving a 1-inch border on one side, set aside on a parchment-lined baking sheet to dry. Pipe the filling into the cones in a circle to resemble a soft-serve ice cream cone. Top with a dipped pineapple wedge and remaining pistachios, sprinkles and mini chocolate chips.
Place dates, honey and water into large pot. Stir constantly over medium heat. Stir in butter then remove from heat and add vanilla. Fold in flour and carrot. Pour into greased and lined 20 cm cake tin. Bake in 180 C oven for 35 - 40 minutes or till cooked. Cool in tin for 5 minutes, then turn onto wire rack. Ice when cool if desired.
Melt the shortening in a large pot over medium high heat. When shortening is hot add the diced pork and cook till done about 10 to 15 minutes. Remove pot from heat and stir in the flour. Cook over low heat for about 2 minutes stirring constantly. Add all other ingredients,stir and let simmer for 30 minutes stirring occasionally.
Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan. Stir 6 ounces white chocolate in large metal bowl set over saucepan of simmering water until melted and smooth, or use a microwave. Set aside to cool slightly. Stir flour and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extract. Mix in melted white chocolate. Stir in flour mixture just until blended - do not overmix. Stir in white chocolate chips. Gently stir in raspberries just until distributed evenly. Transfer batter to prepared pan, spreading evenly. Bake until top is golden and tester inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh raspberries or 45 minutes if using frozen raspberries. Cool in pan. Cut into 16 squares. Transfer to platter and serve.
Heat the oil and add the onion slices, frying gently until soft and golden. Add all spices and garlic and heat through a few minutes. Now add prawns, stirring around to coat evenly with spice mixture. Add the tomatoes and some S+P, bringing to a simmer and cooking 20-25 minutes, uncovered, which will rake off a lot of water and reduce the tomato to a sauce. Serve with rice or pasta.