HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with flour-added cooking spray. In a small mixing bowl, beat softened cream cheese and both sugars until smooth. Thoroughly stir (do not beat) in eggs, pumpkin, cornstarch, vanilla and pumpkin pie spice or spice combo. Pour into bundt pan and bake for 15 minutes. While pumpkin mixture bakes, combine cocoa and chocolate in a small saucepan; pour hot coffee over chocolate and whisk until smooth - if coffee is not hot enough to melt chocolate, turn heat to medium and heat just enough so that chocolate melts; Remove from heat (if using) and whisk in sour cream. In a second bowl, whisk together flour, salt, and baking soda. Using electric mixer, beat butter, brown sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and continue beating for another minute. By hand, stir 1/3 of the flour mixture into batter. Add half of the chocolate/sour cream mixture and stir until incorporated. Scrape bowl and add remaining flour mixture and all of remaining chocolate mixture. Stir in chocolate mini chips. Remove bundt cake pan from oven and quickly pour chocolate mixture over pumpkin. Return to oven and bake for 42 minutes or until wooden skewer inserted into center comes out with few crumbs attached. Cool in pan 30 minutes, then invert cake onto parchment paper or cake plate. Let cool at room temperature for 1 hour, then transfer to refrigerator to chill. Before serving, drizzle with dulce de leche or caramel sauce. Store cake in refrigerator.
finely chop the chili's and garlic. Add the sugar, chili's and vinegar to a pan and bring to the boil. Reduce the heat and simmer for 15 minutes. Add the garlic and simmer for a further fifteen minutes until the mixture becomes thickened and syrupy. Transfer to a sterilised jar and allow to cool. This can be kept in the fridge for up to a month. (Only lasts a week in our house though!).
For the pie dough, mix flour and salt together in a large bowl. Cut in lard or shortening and butter until mixture resembles coarse crumbs. Stir in water until mixture gathers easily into a ball. Refrigerate, covered, at least 30 minutes (placing the filling in a chilled crust and baking immediately helps prevent a soggy bottom crust). Preheat oven to 425°F. Mix sliced peaches, 1/3 cup sugar, brown sugar, cornstarch, lemon juice and rind, ground ginger and cinnamon in a large bowl. Cut pie dough into halves with one half slightly larger than the other. Roll out the larger piece on a lightly floured surface to 1/8" thickness. Fit into a deep 9" pie pan. Trim edge and sprinkle bottom with gingersnap crumbs. Transfer filling to pan, mounding the peaches slightly in the center. Roll out second piece of dough, fit over peaches and seal the crusts together; flute the edge. Cut several small slits in top crust to allow steam to escape. Brush crust all over with whipping cream and sprinkle 1 tablespoon sugar over the top. Put pie onto a baking sheet and place in oven. Bake for 20 minutes; reduce temperature to 350F and continue to bake an additional 30 to 40 minutes or until crust is golden brown. Cool on wire rack.
Brown the ground beef in a large skillet, and drain, if necessary. Add onion, garlic and saute. Add chicken broth, mustard and pepper. Stir in cream of mushroom soup. Add egg noodles. Simmer for 10 minutes on medium/low heat, or until noodles are tender. Stir in sour cream, serve and enjoy!
mix dry ingredients, add the rest and mix on medium speed until well blended. Pour into greased muffin cups. bake at 400 degrees 17-19 minutes until slightly browned.
In a large saucepan, add chicken breast, onion, parsley, zest & mint sprig, & simmer until done, about 35 minutes. Remove the breast & let it cool before stripping off the meat & cutting it into a julienne. Strain the broth, then return it to the ot & bring it to a boil. Add pasta & chopped mint, season to taste with salt & white pepper, then heat until pasta is cooked al dente. Remove from heat, stir in lemon juice & julienned chicken. Ladle into soup bowls & ENJOY!
Peel the eggplant and dice. Put the eggplant into a medium-size saucepan with the water and turmeric. Bring to a boil, reduce heat and simmer until the eggplant is very tender. Drain and mash. Set aside. In a different medium-sized saucepan put the oil, urad dal, mustard seeds and dried red chilies. Heat over high heat until the mustard seeds are popping and the urad dal is light brown. Reduce heat to medium low and stir in the curry leaves, ginger paste and hing. Add the mashed eggplant, the black eyed peas, the green serrano chilies and salt. Simmer the mixturefor 10 minutes, stirring frequently. Garnish with the cilantro.
Whisk together the cold milk and pudding mix for 2 minutes in a medium mixing bowl. Place in refrigerator for 5 minutes. Set aside 12 blueberries for garnish. Fold remaining berries into the pudding. Divide pudding into 4 portions(8-ounce heat-proof ramekins preferred). Refrigerate desserts until ready to serve. Sprinkle the top of each dessert with 1 tablespoon of sugar. Place ramekins on a cookie sheet and put under broiler for 2 to 3 minutes or until sugar has caramelized or use a culinary torch. (Hint: rotate sheet pan under broiler so that sugar caramelizes evenly). Garnish each brulee with the remaining blueberries. Enjoy! ;).
Microwave broccoli spears and water, covered, for 5 minutes on high; drain and set aside. While the broccoli is cooking, heat the oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the bread crumbs, oregano, salt, and pepper; cook, stirring until the crumbs are toasted and golden brown -- about 2 minutes. Add the broccoli and toss to coat with bread crumbs.
Mix 1st 5 ingredients in a jar or small bowl. Taste. Add more dijon mustard and/or sugar to suit your tastes. Put spinach in serving bowl and add whatever ingredients you desire. Pour dressing over the salad and enjoy!
Melt margarine,stir in sugar and graham crackers until all worked in together. Pat in the bottom of a 9x13 pan. Bake in a 350 degree oven for 10 minutes. while the crust is baking, mix the sweetened condensed milk with the coconut until all the coconut is incorporated with the sweetened condensed milk. I usually chop the almonds up as the bars cut easier when they are chopped rather than left whole, but that is a personal choice. When the crust is out of the oven, spread filling over the crust. Once the filling is spread, sprinkle the toasted almonds over the filling. Bake the bars for 20 minutes or until light golden brown. Once you take the bars out of the oven, I turn my oven off, sprinkle the chocolate chips over the bars and return to oven for a few minutes until the chips are melted enough to spread with a knife. I have found over the years that scoring the bars while the chocolate is still soft, helps when cutting the bars after they have cooled. Other wise when you cut the cooled bars, they don't seem to cut cleanly and neatly. I also cut them into tiny bite size pieces, they are very rich and by cutting them small, they go alot further.
In a heavy bottomed casserole, heat the oil and fry the onions and garlic. Add the caraway seeds, paprika, and water. Add the potatoes, peppers and tomatoes. Simmer for 30 minutes.
Brown beef in skillet, drain off excess fat. Transfer to a 3-quart cooking pot. Blend in flour, paprika, salt, pepper, onion flakes, chili powder, cumin, garlic, and sugar. Add green bell pepper and mix well. Stir in tomatoes with juice, 1/2 cup water and beans. Bring to boil. Reduce heat; cover and simmer for 20 to 30 minutes. Check consistency of chili, if you like it on the soupy side add another 1/2 cup water; cover and simmer for another 10 minutes.
Preheat oven to 350°F. In a large bowl, mix together the oats, flour, ground nuts, 5-spice powder, cinnamon, baking powder, and salt. In another bowl, using an electric mixer, cream the butter and both sugars until light and smooth. Add eggs and vanilla to the butter mixture and beat well. Add flour mixture to the butter mixture and beat until blended. Drop by mounded tablespoonfuls onto lightly greased cookie sheets, leaving about 1 1/2" gap between each mound of batter. Bake at 350° for 12-15 minutes or until done to your liking. Cool on wire racks. Makes about 3 dozen cookies.
Cook and drain spinach. Combine all ingredients in a casserole dish. Bake 350 for 35 minute.
Trim silver from Pork Tenderloin, Using the tip of your Knife. Slide it under the silver and cut away from yourself. Cut Tenderloin into 1/2" Medallions. Combine Flour and salt and coat Medallions. Saute Cut Up Mushrooms in the Olive Oil until Tender - Set aside. Melt Butter over Med High Heat. Add Pork Medallions and Cook for about 1 to 1-1/2 Minutes on Each side until Golden brown - Set aside Pork with the Mushrooms. De-glaze Pan with the Wine. Add Chopped Fresh Thyme and bouillon and bring to a Boil over Med High Heat for about a Minute. Add Pork and Mushrooms, Reduce the Heat and Simmer 2 Minutes or so until the Pork is Done and the Sauce is Thick.
Please note you won't use the entire bunches of both herbs, but you do need a fair amount. Preheat oven to 400°F, have ready a shallow roasting pan. Cut the potatoes, sweet potatoes and parsnips into chunks about one-inch square. Place the potatoes, sweet potatoes, parsnips, two onions (peeled and quartered) and 4 of the garlic cloves in the shallow roasting pan; sprinkle generously with coarse (kosher) salt and freshly ground black pepper, then drizzle with a few teaspoons of olive oil; toss with your hands to coat all the veggies. Nestle one sprig of fresh rosemary and one sprig of thyme into the veggies, then set pan aside. On a cutting board, quarter one of the lemons (unpeeled) into wedges, slice the remaining 2 garlic cloves in half (leave skins on), then place the remaining onion quarters beside them, along with several sprigs of fresh rosemary and fresh thyme; sprinkle these items generously with salt and pepper. Traditionally, you salt and pepper the inside of a chicken to be roasted; I find this very awkward to do so I salt and pepper what I'm going to stuff inside the bird, instead. Now stuff all into the cavity of the chicken and then truss (tie up with kitchen string) the bird, if desired (it's not necessary); my grocery store sells birds already trussed so I just have to slip the tips of the drumsticks out from the under the string then tuck them back in when I'm done. Place chicken atop the vegetables in the roasting pan. Juice the remaining lemon; chop up some fresh rosemary and fresh thyme. Rub the juice all over the chicken, then drizzle a couple of tablespoons of olive oil over the bird; sprinkle with the fresh herbs, then the paprika, then the salt and pepper. Roast in preheated oven for 40 minutes, then reduce the heat to 375°F and continue to roast another 30 minutes or so, until the juices around the thigh run clear; a smaller bird may only take another 20 minutes, while a larger bird could require another 40 minutes. When chicken is done, remove it to a cutting board and cover with a tent of foil to keep warm; let chicken sit for 15 minutes before carving. While chicken is resting, give the veggies a good stir in the roasting pan (there will be lots of flavourful chicken juices in the pan) and return to oven. After chicken has rested, carve bird, place on platter, remove veggies from oven, and serve. This smells incredible as it roasts, so expect the folks at your dinner table to be extremely eager to dig in!
Preheat oven to 350 degrees. Sprinkle strawberries with 1/2 cup sugar; set aside. Combine flour, baking soda, cinnamon and salt. Set aside. In a large bowl, beat eggs with remaining 1/2 cup sugar until fluffy and lemon-colored. Stir in oil and vanilla. Add walnuts and reserved flour mixture. Stir only until combined. Turn into well-greased and lightly floured 9x5x3-inch loaf pan; spread smooth. Bake until a cake tester inserted in the center comes out clean, about 45 minutes. Remove from pan and cool on a wire rack.
Place salmon in a large, non-reactive pan or dish. Combine remaining ingredients, except vegetable oil. Pour marinade over salmon, turning to coat both sides. Cover and marinate in the refrigerator, 1 hour. To cook, remove salmon from marinade, reserving marinade. Heat a small amount of oil in a large skillet over medium-high heat. Cook salmon, working in batches if necessary, for 10 minutes per inch of thickness, measured at thickest part, or until salmon flakes when tested with a fork. (you could cook the salmon on a "George Foreman" type grill, instead). Remove salmon from pan and keep warm. Discard oil from pan. Add reserved marinade. Cook, stirring occasionally, until sauce is thickened, 8-10 minutes. Serve salmon fillets with approximately 1/4 cup of sauce per serving.
Cook pasta per package directions and drain off half of the water. Saute onion and garlic in the oil. Add the parsley, salt, pepper, tomato sauce and bouillon cube and simmer for 5 minutes. Add the sauce and the beans to the pasta and water and simmer for another 5 minutes. Add the cheese and serve.
In large pot (2 gallon), add enough oil to cover bottom and put heat to high. Add cubed chicken and brown slightly, stirring occasionally. Add chopped veggies and spices, mix, cover and let cook for about 5 minutes, stir occasionally. Put in enough water to just cover veggies, cover, bring to a boil. Put in more water to reach about three inches from top. cover, bring to a boil, then turn down to medium low or until pot just barely boils. cook for about 25 minutes or until veggies tender (add reg rice here if using). turn off heat, add instant rice, stir, cover(keep on simmer for reg rice until tender). let sit for about ten minutes or until rice is tender.
Cook noodles according to package directions, and drain. Stir in cream of celery soup, evaporated milk, lemon juice, onion, salmon, cheddar cheese, peas, salt, pepper, and Creole seasoning. Spoon into greased 7x11 inch baking dish. Bake covered at 350 degrees Fahrenheit for 25 minutes. Combine cheese crackers and melted margarine and sprinkle over casserole. Return to oven for 10 minutes or until crumbs are slightly brownrd.
In a large bowl, cream sugar& shortening. Add potatoes, salt and eggs. In a small bowl dissolve yeast in 2/3 cups warm water; add to creamed mixture. Beat in 2 cups flour & remaining water. Add enough remaining flour to form a soft dough. Shape into ball. (Don't knead) Put in greased bowl and turn to grease top. Cover and rise 1 hour. Punch down. Divide into 3 parts. Shape each part into 15 balls and put into 3 pans. Cover and let rise for 30 minutes. Bake at 375° for 20-25 minutes. Remove from pans and cool on wire racks. (I use instant mashed potatoes, prepared). May be frozen. I also make them earlier than needed and cook them only until firm so I can finish cooking them just before my meal.
Mix cream cheese & sour cream together until smooth. Spread on a large platter. Sprinkle 1/2 of the package of taco seasoning mix over top. Take crumbled cooked ground beef and sprinkle over top of cream cheese layer. Take chopped vegetables and mix in bowl. Layer over beef. Sprinkle rest of taco seasoning mix over top. Layer chedder cheese next. Then 1 tablespoon of sour cream in middle of top. Sprinkle with black olives. Chill at least 1/2 hour. Serve with chips for dipping.
Combine cream cheese, blue cheese dressing, hot sauce and celery. Heat in microwave until melted. Stir well. Add in all remaining ingredients and stir well. Spray 8x8 baking pan with pam Bake when you are ready to serve (otherwise just put it in the fridge or freezer - this freezes well if you don't bake it first) on 350 for about 30 minutes (longer if frozen).
Toss together all salad ingredients. Whisk dressing ingredients in a small bowl. Toss vegetables with dressing until thoroughly combined.
In a large pot of boiling salted water, cook macaroni 8-10 minutes until al dente. Drain well and set aside. While the macaroni cooks, melt butter over medium heat in an oven safe skillet or saucepan. Add onion and cook, stirring often until soft and golden. Add flour and cook, stirring for 2 minutes until flour is combined and mixture is light brown. Whisking constantly, add cream slowly until well mixed. Stir in pepper, salt, nutmeg and garlic. Bring mixture to a boil, stirring. Stir in 1 1/2 cups of the cheese, a little at a time, until melted. Stir in the macaroni to coat with sauce. Sprinkle with remaining cheese and parsley on top. Place skillet under broiler for 2 or 3 minutes or until cheese is bubbly.
Cook pasta in a large pot of salted water according to package directions. Drain and return to pot. Add 2 TBSP sesame oil and toss to coat. Set aside. Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat. Add green onions, carrots, stir-fry veggies, garlic and ginger. Saute until vegetables soften, about 4 minutes. Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well. Simmer sauce 2 minutes. Pour sauce over pasta and toss well. Transfer to platter and serve warm. Garnish with additional green onions, if desired. Yields 8 side dish servings or 4 main dish servings. **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish. As written, this recipe has some heat, but is still edible for my toddler son.
Preheat oven to 350°F. Line a 9"x9" brownie pan with baking parchment, extending the paper just above the edges of the pan. Beat the butter and sugar in a bowl with an electric mixer until light and fluffy. Add the flour and ground ginger; beat on low speed until just combined. Spread evenly into prepared pan and bake for about 10-15 minutes or until lightly browned. Cool in pan. For topping - combine butter, golden syrup and icing sugar in a small saucepan and stir over a medium heat until mixture is smooth, about 5 minutes. Stir in nuts and finely chopped crystallised ginger. Spread hot macadamia topping evenly over cooled base. Return to oven and bake for about 10 minutes - the nuts should be just turning brown, keep an eye on them. Cool in pan and then cut into fingers or squares. TIP: recipe says to make sure the base is cooled to room temperature before spreading the hot nut/ginger topping over.
Preheat oven to 425. Bring pork chops to room temperature, pat dry. Add 1 tbsp of butter to large fry pan and set heat to medium-high. Combine mustard powder, salt, pepper, paprika, cinnamon and cumin. Rub onto pork. Place pork into hot pan and sear on both sides for two minutes. Transfer pork to a baking dish sprayed with non-stick olive oil spray and pour half of the juices left in the frying pan on top of the chops. Cook pork chops for 15-20 minutes depending on the thickness, baste (with half of the sauce you will make in the next step) and flip once or twice during cooking. After pork chops are in the oven turn stove top to medium low and pour white wine into the frying pan to deglaze. Use more or less depending on how thick and sweet you want your sauce. Add butter, maple syrup, and tarragon. Allow to thicken to your desired consistency. Use half to baste chops once or twice during cooking. Remove chops from oven when just under done - because they are thicker they will continue to cook once you remove them. Pour remaining sauce on top and serve.
Preheat griddle or grill to medium-high heat. Place olives and pickled veggies(not roasted red pepper!) in food processor and pulse chop into a relish. Divide the relish among 4 sandwich bottoms and top with a single slice of cheese, sliced artichokes and peppers then add another slice of provolone to each sandwich and press tops in place. Place sandwiches on grill or frying pan on medium heat and press with heavy skillet weighted down with another heavy skillet or a few heavy cans. Press a few minutes on each side till lightly browned, remove, split and serve.
Put the fresh herbs (and lemon peel if using) in to a warm teapot. Add the boiling water. Allow to infuse for 5 minutes and serve warm, with sugar to taste and a slice of lemon. To serve chilled, remove the mint and lemon verbena sprigs and refrigerate before serving with ice cubes and fresh sprigs of lemon verbena and mint.
Preheat oven to 350 degrees. In a small saucepot add canola oil and saute onions and garlic until translucent. Add chipotle and arbol chilies and continue to cook until chiles start to toast. Add cracked black pepper and deglaze with Worcestershire sauce and orange juice; reduce until starts to thicken. Then add in your favorite barbecue sauce, reduce to low heat, and simmer for about 15 minutes. Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside. On a large sheet pan rub the pork loin with olive oil and season with salt and cracked pepper. Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees. Remove from oven and let meat set for about 5 minutes, slice, and enjoy!
Bring 3 cups chicken broth to a boil in a saucepan. While the stock is coming to a boil; heat a large nonstick skillet over med-high heat with the olive oil. Season the chicken with salt, pepper, and red pepper flakes; add chicken to the hot skillet and cook 3-4 minutes or until the chicken is lightly browned. Scoot the chicken over to the edges of the skillet, then add in the onions and garlic; continuing to cook for 3 more minutes. Add the remaining cup of chicken broth and cook 3-4 minutes or until reduced by half. While the sauce is reducing, whisk the quick-cooking polenta into the boiling broth in the saucepan until it masses; stir in the mascarpone cheese and Parmigiano and season with salt and pepper; you want the polenta to be slightly loose; if it gets too tight, stir in some more broth to loosen it up a little. To finish the chicken, add in the yellow and red grape tomatoes, stir to combine and continue to cook for 1-2 minutes or until the tomatoes are heated through and starting to burst. Add in the basil and toss with the chicken and tomatoes. Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.
Cook bacon until nice crisp. Remove bacon and keep 2 tablespoons of fat drippings. Saute onions in drippings. Crumble bacon with mushrooms add to skillet and set aside. combine beef, pork, cheese, pepper, garlic powder, and steak sauce. Shape into 16 patties. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges to seal. fry patties until done. check for doneness.
Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates. Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out. Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.) **(BTW, I wanted to mention that when I make a 3.5lb bird, it usually takes about 1 hour & 15-30 minutes and the larger birds closer to or over 4lbs, about 1 hour & 30-45 minutes. But, everyone's grills and heat levels are different, so just check it after an hour to see if it's ready and if not, then let it cook more as needed. -Althea753). Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.