HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill cupcake tin with cupcake liners. Preheat over to 350°F. Mix apple sauce, sugars, vanilla, beat in egg. In a separate bowl mix flour, cocoa, baking powder, baking soda, salt, cinnamon. Add flour mixture to wet mixture a little at a time, stir in butterscotch chips. Spoon batter into cupcake liners. Bake for about 20 minutes or until tops are firm to touch. Dust with powdered sugar if desired.
Bring the broth to a boil. Add the pasta and cook until al dente. Add the broccoli and onion and cook until the broccoli is bright green and tender. Serve topped with the grated Parmesan cheese.
Toast hazelnuts in a 10- by 15-inch baking pan in a 350° regular or convection oven until golden beneath skins, 7 to 10 minutes. Pour onto a clean linen towel. When nuts are cool enough to handle, rub in towel to remove loose skins. Whirl hazelnuts in a food processor until finely chopped, or finely chop with a knife; you should have 1 1/4 cups. Reserve 1/4 cup to sprinkle over cooked pancakes. In a bowl, mix all-purpose flour, whole-wheat flour, sugar, cinnamon, baking powder, baking soda, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture until evenly moistened, then gently stir in remaining 1 cup hazelnuts. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°). When hot, coat lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes. Serve pancakes as cooked or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes. Sprinkle with reserved hazelnuts.
combine pumpkin, egg, vanilla, cinnamon, salt, milk and syrup and pour into a casserole dish (1.5 qt or 9x9). mix brown sugar, flour, coconut, pecans with butter to form crumbs and sprinkle evenly on the pumpkin bake at 350 for 30-45 minutes.
Heat the oven to 350° and butter two 10-inch bundt cake pans. In a large bowl, stir together the flour, spices, baking powder, baking soda, and salt. In a medium bowl, stir together the milk, pumpkin, and vanilla extract until smooth. In another large bowl, beat the butter or margarine and oil together with an electric mixer until combined. Next, beat in the sugar. Then beat in the eggs, one at a time, mixing well after each addition. Alternately beat in the milk/pumpkin mixture and the flour mixture until just combined. Divide the batter between the two prepared pans. Bake for 50 to 60 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the pans for 15 minutes, then turn them out onto wire racks to cool completely. Frosting: In a large bowl, beat the cream cheese until smooth. Mix in the vanilla extract. Then beat in the powdered sugar gradually until the frosting is a spreadable consistency. Color about 1 cup of the frosting green and the rest orange. Assembly: Trim the bottoms of the cakes so they lie flat against each other. Frost the flat surface of the bottom cake and place the other cake on top. Frost the entire cake orange. When the frosting dries, add green frosting leaves and top with the ice cream cone to create a stem. Decoration: Sprinkle sugar over your work surface and use a rolling pin to flatten 12 large yellow and white gumdrops together into a pancake about 1/4 inch thick. Adults only - use a knife to cut out the eyes, nose and mouth. Microwave 2 tablespoons of chocolate chips for about 60 seconds. Dip the left side and bottom of the facial features in the melted chocolate. Dab a small amount of water onto the top surface of each feature, sprinkle the edible glitter on top, then press the facial features onto the cake.
Dipped your clean strawberry into the sour cream (coat it well) and then into the brown sugar. Enjoy!
Pour packet of yeast into a small bowl. Add 1/2 cup of warm water, then stir in the sugar. Let sit in a warm place for 10 minutes, until the top is foamy. Add the oil, and gently stir. Mix flour and salt together by sifting into a large bowl. Make a well in the center and add the yeast mixture. Mix again. Gradually add the remaining 1/2 cup plus 2 tablespoons warm water and mix until it is too difficult to stir. Then begin to knead the dough with your hands until it forms a sticky ball. Place the ball of dough on a lightly floured, preferably wooden, surface and knead a good 15 minutes until it is soft and elastic. If needed sprinkle surface with *small* amounts of flour to prevent sticking. Place dough in a clean large bowl and cover with a towel. Allow to sit in a warm place until doubled in size, about an hour. Put the ground meat in a large bowl and add the oil. Blend the two together by mashing with a fork. Add the remaining topping ingredients, except the pine nuts, and continue to mash with the fork. Preheat oven to 400°F Punch down the dough and divide it into four equal balls. Working with one ball at a time, roll the dough out on a floured work surface with a floured rolling pin until it is about 1/16" thick. Using an empty inverted 1 lb coffee can, cut out individual circles of dough and place them on a lightly oiled baking sheet. Spread a heaping tablespoonful of the meat evenly over each circle of dough, spreading close to the edge and press down firmly with a fork to flatten it. Sprinkle with 1 tsp pine nuts. Place sheet into a hot oven on the lowest rack for 10 minutes. Transfer to the top rack for 15 minutes.
Heat oil in hot pan, and add sausage, garlic and red pepper flakes. Break apart and cook until no longer pink and add cream - simmer on low. Add pasta to boiling water - when the pasta's ready, so is the sausage. Drain pasta and add to sausage. Add butter, parmesan cheese & parsley - mix well. Sprinkle with a little more cheese of course and serve.
Soak mushrooms in warm water for 20 minutes, then cook. Line bottom of rice cooker with rice. Add mochi rice, chicken broth, and crumbled bouillon. Steam. Mix remaining ingredients into steamed rice. Serve hot or cold.
Cook macaroni according to package directions. Drain. Immediately place cooked macaroni into large bowl. While still hot, stir in the butter, the cubed cheddar, and the handful of grated cheddar. Mix well for one minute. Add the eggs and the can of cheddar soup. Mix through. Season liberally with Lawry's salt and pepper. Mix through. At this point, I like to give it a taste (I know, I know, raw eggs, but I live dangerously), to test for seasoning. Adjust seasoning as needed. Add the milk and mix again. Place mixture into a mid-size casserole. I use an 11x8x3 or so. Don't use a dish too deep or browning will be a pain. Spread evenly. Bake at 375 for 35-45 minutes, until golden brown and bubbly. Let sit for 10-15 minutes before serving. This is a very old family recipe from a woman I work with. I am kind of a mac&cheese junkie and have tried many over the years. This one is tops, bar none. Enjoy! PS If you have trouble finding Lawry's seasoned pepper, you can substitute McCormick's, not as good, but will do.
Make pastry: beat cream cheese until light and fluffy. Add butter and mix well. Add flour and mix until smooth. Dough will be VERY sticky. Wrap dough in waxed paper and chill at least one hour. Filling: Saute onion in butter until tender. Add mushrooms and cook until tender. Stir in salt, thyme, flour and sour cream. Cook until thickened. Cool completely. Divide the pastry dough in half. Put remaining half back in frige. Roll other half out on floured board to 1/8 inch thickness. Cut with a 2-3 inch round cookie cutter. Drop a spoonful of filling onto each circle. Brush edges with beaten egg. Fold dough over filling and press edges together. Brush tops of turnovers with beaten egg. Cut a small slit in the top of each turnover to allow steam to escape. Bake at 450 for 10 minutes on an ungreased baking sheet. Makes about 3 doz.
Cook turkey in large skillet over Medium heat until no longer pink; crumble and drain. Add zucchini, squash and onion; cook until onion is tender (about 5 minutes). Reduce heat to Medium-Low. Drain juices from tomatoes into the skillet. Add black beans and stir. Place tomatoes on cutting board and chop until they are finely diced; add to skillet and stir. Increase heat to Medium again. Cover and simmer for about 20 minutes or until tomatoes start to break down. Stir in cooked rice. Sprinkle with cheese, cover and allow cheese to melt before serving.
Peel potatoes (if desired) and place in lightly salted water to cover in a saucepan. Cook at a medium boil till barely tender, 15 to 18 minutes. Meanwhile, in a large heavy skillet, cook the bacon strips to desired crispness and remove bacon to absorbent paper. You should have at least 3 Tbs. of drippings in the skillet (add a little oil or more bacon fat, if needed). Saute the onions in the dripping over medium-low heat until golden. Heat the remaining ingredients to boiling (a 2-cup glass measuring cup in the microwave is fine). Drain and thickly slice the potatoes while still warm. Add to the onions in the skillet and turn gently to coat with drippings. Reduce heat to low and pour the hot dressing over all and again, turn gently to coat evenly. Cut sausage into 1-2 inch slices and briefly saute in a bit oil (in the same pot the potatoes were cooked in; saves a pan to clean), till browned slightly. Add sausage slices to skillet and turn gently to coat evenly. Chop bacon to desired size (not too small) and add to skillet. Sprinkle with fresh parsley and serve hot or warm.
In a large bowl, combine the apples, 1 tablespoon flour, sugar, lemon juice and 1/4 teaspoon cinnamon. Pour into a greased 9-in. deep-dish pie plate. In a small bowl, combine the oats, brown sugar and remaining flour and cinnamon. Cut in butter until crumbly; sprinkle over apple mixture. Cover with waxed paper. Microwave on high for 5-7 minutes or until apples are tender. Serve with ice cream if desired.
Preheat the grill over high heat. In a medium bowl, combine the olive oil, garlic, shallots, cumin, paprika, about 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Add the shrimp and stir to coat the shrimp thoroughly. Cover and refrigerate for about 30 minutes. Using a small grate grill rack, grill the shrimp for about 1-2 minutes per side or until pink and just cooked through. (If you don't have a small grill rack you can also thread the shrimp on skewers to prevent them from falling through your rack.) Remove from the grill and garnish with cilantro and parsley. Squeeze lemon juice over the top of the shrimp and serve.
In a bowl, combine 1/4 cup sugar, flour and baking powder. In another bowl, combine the milk, peanut butter, oil and vanilla; stir into dry ingredients just until combined. Spread evenly into a slow cooker coated with nonstick cooking spray. In a bowl, combine the cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir). Cover and cook on high for 1-1/2 to 2 hours or until a toothpick inserted near the center of cake comes out clean. Serve warm with ice cream.
Prepare salami butter by combining soften butter with salami, cheese and basil, set aside. Cut bread crosswise at 1/2-in intervals, cutting nearly all the way through; spread slices with two-thirds of the butter. Cut diagonally across loaf at 1/2-in intervals, cutting nearly all the way through, spread slices with remaining butter. Wrap loaf in foil, barbecue 15 minutes, open foil, barbecue further 10 minutes, serve.
Prepare couscous according to package instructions and allow to cool. Chop veggies and combine with the whole jar of salsa and balsamic, stir in couscous. Add salt and pepper to taste Serve cold or at room temperature.
Put washed rice in a 2 quart casserole. Add remaining ingredients and stir well. Cook, covered, at 350 for 30 minutes; uncover and stir well. Replace lid and continue to cook for another 30 minutes.
Mix pudding and milk. Mix tub of Crystal Light with Cool Whip and combine with pudding. Pour into pie crusts. Refrigerate.
1. Heat oil in a heavy skillet (I use cast iron) over medium-high heat. Pat chicken thighs with paper towel to dry before adding to skillet. Brown on both sides, flipping only once. Set aside. 2. Reduce heat to medium-low and add chopped onions to skillet. Cook for 10 minutes, until soft and golden. Add garlic and continue cooking for 2 minutes. Add cayenne and curry leaves, and saute for 1 minute. Return chicken to skillet, and add ketchup and chicken broth. Simmer uncovered for 20 minutes or more, until chicken is cooked and tender, and sauce has thickened.
In a large bowl combine the cornstarch and beaten eggs. Mix well to create a batter. Add the shrimp and chicken and coat well. In a small bowl combine rice vinegar, soy sauce, sugar, the white parts of the scallion, and cornstarch. Mix well and set aside. Add oil to wok and heat to 375 degrees. Add shrimp and chicken to the wok in batches and cook untill shrimp are white and chicken is not pink. Remove with a slotted spoon and set aside. Add crushed red peppers to the oil remaining in the wok and stir fry for about 30 seconds. Return the shrimp and chicken to the wok and stir fry for a minute or two. Add sauce mixture to the wok and stir until the sauce becomes thickened and coats the shrimp well. Garnish with the green parts of the scallions. Serve with broccoli and white rice.
Preheat oven to 250°. In a small bowl, combine butter, dip mix, Worcestershire sauce and salt. Pour butter mixture over crackers, stir well. Place in shallow baking pan. Bake 1 hour, stirring every 15 minutes. Store in airtight container .
In a bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce, mustard and pepper. Crumble beef over and mix well. Sprinkle with onion and bread crumbs; mix gently. Shape into two loaves, about 9-inches x 3-inches. On a lightly floured surface, roll out each pastry sheet into an 18-inch x 16-inch rectangle. Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf. Fold long sides over loaf and. pastry seal seams. Place, seam side down, on a rack in a 15-inch x 10-inch x 1-inch baking pan. Beat remaining egg; brush over pastry. Bake at 350°F for 60 to 70 minutes. Meanwhile, for sauce, melt butter in a saucepan. Whisk in flour until smooth. Stir in the consomme, tomato paste, thyme, rosemary, browning sauce, if desired and cloves. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine or broth. In a skillet, saute mushrooms in oil until tender. Serve the mushrooms and sauce over meat loaf slices.
Combine sugar, butter and milk in heavy cookware. Mix well and cook on med. heat until boiling. Let boil for 10 mins. Remove from stove and add Marshmallow cream and peanut butter. Beat well. Pour into greased pan. Let cool. If you want chocolate add 1-12oz. bag semi-sweet morsels in stead of peanut butter. She told me the trick was to get fine ground sugar. Someone told me to make sure you have a good heavy pot. Like old pressure cookers.
Heat the olive oil in a large Dutch oven; add the onion and fennel, sprinkled with a big pinch of salt and pepper to taste. Cook over medium heat, stirring often, until soft and golden but not brown, 20 minutes. Add the tomatoes and their juice, broth, blood orange juice and a pinch of ground red pepper. Lower heat to a simmer; cook covered until the fennel is entirely soft and the tomatoes have released their juice and turned dark, about 30 minutes. Allow the soup to cool slightly; puree until smooth in a blender in batches or with an immersion blender. Return the soup to the heat; heat to a simmer. Taste; adjust seasoning with additional salt and pepper if needed. Add a touch more broth if it seems too thick. Serve in shallow bowls garnished with a pinch of grated zest, a spoonful of the yogurt and sprigs of fennel fronds. Per serving: 198 calories, 19% of calories from fat, 4 g fat, 1 g saturated fat, 3 mg cholesterol, 33 g carbohydrates, 6 g protein, 1,684 mg sodium, 5 g fiber.
Preheat oven to 350. Rhubarb Swirl:. In a large saucepan, bring rhubarb, 1/3 cup sugar and OJ to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Remove from heat and set aside. (optional: use immersion blender to puree mixture). Crust:. Mix cracker crumbs and melted butter. Press into the bottom only of a 9 inch springform pan. Bake for 7-9 minutes, or until lightly browned. Cool on a wire rack. Cheesecake batter:. Mix cream cheese, sour cream, cornstarch, vanilla and salt in a large mixing bowl until smooth and well combined. Beat in eggs, just until well combined. Fold in chocolate. Pour half of the batter over the crust. Pour half the rhubarb mixture over the batter and lightly swirl together with a knife. Repeat with remaining batter and rhubarb. Place pan on double layer of heavy duty foil and wrap bottom and sides of pan tightly. Place pan in large baking pan. Pour about 1-2 inches hot water into larger pan. Bake for 60-70 minutes, or until middle is almost set. Remove from oven and cool for about 10 minutes, then gently run a knife between cake and sides of pan. Cool for about an hour more, then cover tightly and refrigerate overnight.
Combine all of the ingredients and pour into a greased 9" X 13" baking pan. You may want to add chopped jalepeno for extra zip. Bake at 350 degrees for 45 minutes and ENJOY.
Heat the 1 tablespoons olive oil in a pan that has a cover. When the oil is hot, add the mushrooms, salt and sherry. Cover, and lower heat. Cook until liquid is released from the mushrooms, about 10 minutes. Drain and set aside. To make crostini slice baquette into 1/4" slices, brush slices with olive oil and bake in 375 deg. oven for 8 - 10 minutes. Caesar Mayo/Dressing: Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.). Spread with alioli and top with mushrooms. Broil for about 30 seconds or until alioli starts to bubble. (Note: I used the caesar dressing and skipped the broiling step (it was really good but I still want to try the alioli.).
Dice the hard boiled eggs. Stir in the mayonnaise and onions. Season mixture. In a greased springform pan, layer the egg mixture. Beat the cream cheese and sour cream until smooth. Stir in the fresh parsley. Season mixture. Layer on top of egg mixture and smooth surface. Chill for several hours or overnight. Drain each color of caviar on separate paper towels. Create a shape or design, using the different colors of caviar. Chill. Be careful unmolding the springform pan. Serve with toast points or crackers.
pre-heat oven to 350 degrees. In a 2 1/2 quart banking dish layer tortillas, sauce and cheese until the dish is full. Bake for 20 to 30 minutes uncovered. Enjoy!
Bring vegetable broth to boil in a 3 1/2-4 qt stockpot, over high heat. Add ravioli; reduce to simmer; cook gently 4 minutes. Add diced canned tomatoes, sun-dried tomatoes, sweet onion and garlic; simmer gently additional 5 minutes. Add fresh baby spinach leaves, basil, oregano, cayenne; simmer until spinach is wilted. Season to taste with salt and freshly ground black pepper. Serve bowls and sprinkle with Freshly grated Parmesan Cheese.
Plug in your crock pot. Place your Tender loin inside the crock pot. Add all of your ingredients.
In a large Dutch oven, heat the oil over medium heat. Add the onion and cook until golden, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the sausage and cook, breaking it up into bite-sized pieces with the side of a spoon, until the sausage loses its pink color, about 6 minutes. Stir in the basil, oregano, and red pepper flakes. Add the tomatoes with their puree and the water and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until slightly thickened, about 30 minutes. Taste and adjust the seasoning. Preheat the oven to 350°F Lightly oil a shallow 3-quart (3-l) baking dish. Bring a large pot three-fourths full of water to a boil. Salt the water, add the pasta, stir well, and cook until barely al dente, about 10-12 minutes. Do not overcook. Drain well. In a large bowl, toss the pasta with the sauce, ricotta, and fontina cheese. Spread in the prepared baking dish and sprinkle with the Parmesan. Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Remove from the oven and let stand for 5 minutes. Serve hot.
Melt butter in a large saucepan, cook onion, stirring, until soft. Stir in pumpkin and potato, cook, stirring, 5 minutes. Stir in stock, bring to a boil, simmer, uncovered, about 20 minutes or until pumpkin is soft, stirring occasionally. Blend or process soup, in batches, until pureed. If desired, push through food mill or large sieve into a large clean saucepan. Serve topped with a dollop of sour cream and a few chives (optional). If adding cream: Just before serving, add cream, stir over heat until soup is hot.
Note: original recipe specified 3 tablespoons Korean kochujang sauce. I used sambal oelek sauce which is always on hand in the refrigerator. Also, the original recipe specified tri-tip beef or other similar cuts of meat (chuck, flank sirloin, etc). I made it much easier for myself and used ground beef. Sour Cream Sauce: Whisk together the sour cream and lime juice, cover and refrigerate. Marinade: Whisk together the soy sauce, chili paste, garlic, ginger, sugar, sesame oils (s), onion and rice vinegar. Set aside 1/4 of the sauce in a small serving bowl. In a 'ziploc'-style plastic bag combine the beef and the remaining 3/4 of the marinade. Close bag and marinate mixture in the refrigerator for 3 hours . Remove meat from the marinade. *Discard* liquid. Heat up a large saute pan and brown the meat until no longer pink. Accompaniments: Arrange the cabbage, cilantro, green onions, sesame seeds and lime slices on a platter. Tortillas: If desired, lightly butter or oil the tortillas and grill. We used our stove top grill pan. To serve, spoon the cooked meat into the tortillas. Garnish with the accompaniments. Spoon a little sour cream sauce on top. I placed all the fixings on platters and in bowls and created a "build-your-own" taco bar. Enjoy!
Peel the tomatoes, cut them into wedges, and place in a saucepan with a teaspoon olive oil and the bouquet garni (of thyme, bay leaf and celery). Add the sugar, bring to a boil, then lower the heat, and boil gently over moderate heat for about 40 minutes or until thick, stirring frequently. Season with salt and pepper. Just before serving, remove the bouquet garni and stir in another tablespoon of olive oil. Preheat oven to 350°F. While the sauce is cooking, make the souffle. So that the onion will be more digestible, place the slices in a saucepan, add cold milk to cover, bring just to a boil, then drain and set aside. Place the bread in a bowl and add 2 cups milk; once the bread has softened, crush it with the prongs on a fork, then pour off any excess milk. Place the bread on a cutting board with the livers, onions, garlic, and parsley and chop to a paste. Place in a mixing bowl, stir in the egg yolks, and season with salt and pepper. Place the butter in a 7-inch souffle mold and put it in the oven just long enough for the butter to melt. Remove from the over and turn the dish to coat the sides with butter. Beat the egg whites and fold them into the liver mixture, then pour the mixture into the souffle mold. Place the onion in the oven and bake for 45 minutes (check for browning by looking through the window in the oven door, but DO NOT open until the souffle is done.). Serve the souffle hot from the over, with the tomato sauce in a sauce boat on the side.
Cook bacon crisply, crumble and set aside. In a large deep glass bowl, place the chopped lettuce first, and top with a layer of cauliflower, onion, peas, eggs, then cheddar cheese. Prepare the dressing by whisking together the mayo, sugar, vinegar and Parmesan cheese. Drizzle over salad, top with crumbled bacon, and refrigerate until chilled.