HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter a 10 inch round pan (2 inches deep) and line with a disk of buttered parchment; set aside. Position oven rack in middle of oven; preheat to 350°. In a bowl, stir the flour, baking powder, and salt together; set aside. Add butter and 3/4 cup sugar to the bowl of an electric mixer and beat with paddle on medium speed until soft and light, about 3-4 minutes. Beat in 1 egg until smooth, beat in the vanilla and lemon zest. Beat in about 1/3 of the flour mixture until smooth, and then beat in another egg. Beat in another 1/3 of the flour mixture and then beat in the remaining egg. Stop and scrape the bowl and paddle, and then beat in the remaining flour mixture. Scrape the batter into the prepared pan and smooth the top. Arrange 11 of the apple quarters, core side down, on the batter, in a circle near the edges of the pan. Place the last apple quarter in the center of the batter; sprinkle the apples with the 2 tablespoons of sugar. Bake the cake until the apples have softened, about 1 hour; the batter will definitely be baked through in this amount of time. Cook the cake on a rack in the pan, then unmold it onto another rack and lift away the first rack and replace it with a platter; invert cake again and lift off the top rack. Make the glaze: stir the preserves and water together in a small saucepan; cook over medium heat, stirring occasionally, until the glaze comes to a simmer. Strain the glaze into another pan and place it back on the heat; allow the glaze to reduce until it is slightly sticky and no longer watery, about 2 minutes. Immediately pain the hot glaze onto the apple quarters, using a brush; let the glaze cool and set before serving the cake. Cut the cake into wedges; a little whipped cream would be good with this cake.
Bring 2 cups of water to a boil, and salt it a little. Add the tahini, cardamom and cinnamon blend it in, letting the flavors impart. Lower the heat and add the couscous, cover and let simmer for about 15-20 minutes. When the couscous is fully cooked, fluff it with a fork and drain any excess water. Put into a serving bowl and mix well with the chopped dates and almonds. Add the creamed honey and just stir and stir, like you're melting butter over rice. Sir like normal if using regular honey. Add extra cinnamon and cardamom to taste. Serve with hot mint tea and enjoy.
Steam spinach (or defrost if frozen). Strain and squeeze through cheesecloth. Must be very dry. Chop finely and set aside. In heavy saucepan, melt butter. Add garlic and onions and saute about 3-5 minutes. Add flour to make a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring with a whisk to prevent lumping. Mixture will thicken at the boiling point. When it thickens, add lemon juice, Tabasco, salt and Parmesan cheese. Remove from heat and let stand for 5 minutes. Stir in sour cream. Fold in dry, chopped spinach, coarse diced artichoke hearts and Jack cheese. Stir until cheese is melted. Serve immediately. OR: Preheat oven to 350 degrees. Put dip in oven safe container and sprinkle with Parmesan cheese. Heat for 10 minutes, or until cheese on top is melted. This is a good way to reheat the dip. Notes: Serve with salsa, sour cream, and tortilla chips for dipping.
Bring a medium saucepan of water to boil. Add ravioli to boiling water. Boil, uncovered, for 3 minutes. Add peas to pan with pasta. Return to stove, boil for a further 2 minutes. Drain pasta and peas well and set aside. Place corn and ham in same saucepan. Stir over medium heat for 1 minute, or until hot. Return pasta and peas to pan, along with half the cheddar cheese. Stir until all ingredients are thoroughly combined and heated through. Divide ravioli between two serving bowls. Serve warm, topped with remaining grated cheddar. If you prefer, any fresh vegetable can be substituted for the frozen peas in this recipe. If using beans, carrots or zucchini, boil, steam or microwave them first before adding to ham and corn mixture. Or you can try a combination of frozen mixed vegetables. For a change, puree creamed corn, peas (or any vegetable of your choice) with cheese in a blender. When ready to serve, heat sauce, stirring in a little milk or water to obtain the desired consistency.
Heat oil in large saucepan over medium-high heat. Add onion and garlic and cook 2-3 minutes. Stir in tomatoes, broth, beans, sugar, 1/3 cup water, and seasonings. Bring to boil. Add pasta and reduce heat to low. Cook, stirring occasionally, for 12-15 minutes or until pasta is tender.
Combine pudding mix, gelatin and sugar in a saucepan. Stir in 1/2 cup of the water and the eggs; blend well. Add remaining water and cook, stirring frequently, over medium heat until mixture comes to a full boil. Remove from heat; stir in rum. Chill. Thoroughly blend whipped topping into chilled mixture. Spoon into pie crust and chill until firm, about 2 hours. Garnish with additional whipped topping and very thin lime slices, if desired.
Preheat oven to 350. Cream butter. Add bananas, sugars, vanilla, and eggs and mix well. Add flour, soda, and salt and mix well. Mix in 1/2 cup of chocolate chips. Spread into greased 13x9 inch baking pan. Sprinkle the remaining 1/2 cup of chocolate chips on top. Bake at 350 for 5 minutes. Use a knife to swirl the melted chips on top. Return to oven and bake another 25-30 minutes. Cool and cut into squares. Note: These freeze well.
Simmer sugar, butter and tomatoes for half an hour in skillet. Add to drained sauerkraut and polish sausage in baking dish. Cover and bake at 325° for an 90 minutes,or put in crock pot for same time. Goes well with mashed potatoes.
In a tupperware bowl that has a lid, combine the chicken, water, oil, garlic, and pepper. Marinade the chicken for 30 minutes to 1 hour. Shake the bowl about half way through to recoat the chicken with the marinade. In a separate bowl mix together the bread crumbs, salt, and cayenne pepper. Set aside. Drain the chicken. In a one gallon Ziploc, mix together the chicken and bread crumb mix. Preheat the oven to 425. Layout the chicken on a cookie sheet in a single layer. (Throw out excess breading that may be in the bag. It will burn if not on the chicken.). Cook at 425 for 15 minutes. Flip them half way through.
Preheat oven to very hot. Place pork, in single layer, in large baking dish, bake, uncovered, in very hot oven about 25 minutes or until pork is browned and cooked as desired. Cover; stand 5 minutes before slicing thickly. Meanwhile, heat half of the stock in medium frying pan, cook leek and garlic, stirring, until leek softens and browns slightly. Add sugar and vinegar; cook, stirring, about 5 minutes or until leek caramelises. Add remaining stock; bring to a boil. Reduce heat; simmer, uncovered,about 5 minutes or until liquid reduced by half. Place leek mixture in medium bowl; cover to keep warm. Peel, core and halve apples; cut into thick slices. Melt butter in same pan; cook apple and extra sugar, stirring, until apple is browned and tender. Boil, steam or microwave carrot, squash and asparagus, separately, until just tender; drain. Serve pork, topped with caramelised apple and sweet and sour leek, on top of the mixed vegetables.
Wash, cut up pieces of chicken; pat dry with paper towel. Season with 1 tsp. salt; set aside. In a large saucepan, heat oil and saute onions and garlic. Add chicken pieces skin-side down and brown lightly. Add the sweet peppers, tomato puree, basil, oregano, parsley, salt and pepper flakes. Cover and simmer over low- medium heat on the stovetop for 1-1/2 hour. Note: Usually, tomato puree suggests adding a can of water. In this recipe, the water comes from the cooking peppers and chicken which dilutes the puree without additional liquid. However, if sauce becomes too thick during cooking, add 1/2 can of water (or wine) a little at a time until its consistency is to your liking.
Preheat the oven to 425°F. Lightly flour a working space and place the puff pastry sheet on it. Using the cookie cutter, cut the pastry into rounds and place into the holes of the mini muffin tin. Place in freezer while preparing the mousse. Place the salmon, shallot and celery in a food processor; process until smooth. Add the lime juice, horseradish, cream, salt and cayenne pepper; process just until smooth. Taste for seasoning. Transfer to a small bowl and refrigerate to firm up as well as develop the flavors, about 30 minute. Fill rounds in muffin tin about 2/3 full. Bake for about 11-15 min or until tarts are puffed up and golden brown. Allow them to cool just a little in the tin, they will deflate just a bit. Top with the creme fraiche and serve immediately.
Mix first 5 ingredients in glass measuring cup. Microwave at hi 1 minute stirring once or twice. Arrange ribs in 13x9 inch glass baking dish. Pour sauce on top, cover with plastic wrap. Microwave on hi 5 minutes. Microwave at 50 for 20 minutes. Turn ribs over, microwave at 50 for 20 minutes. Drain liquid, reserve. Microwave ribs uncovered at 50 for 4 minutes. Skim fat from reserved juices. Mix cornstarch and water, add to juices, microwave 1-2 minutes until thickened; serve over ribs.
In a saucepan, cook potatoes in salted boiling water until tender, about 15 minutes. Drain. Meanwhile, cook apples and shallot in 2 tablespoon of butter until very tender. Put cooked apples in the saucepan with the drained potatoes. With a potato masher, roughly mash the mixture with the remaining butter. Then, with an electric mixer, reduce the mixture in a puree with the cream and nutmeg. Add salt and pepper. Serve now.
FOR COOKIES, combine sugar, butter and 1/2 teaspoon peppermint extract in large mixer bowl. Beat at medium speed until creamy (1 to 2 minutes). Reduce speed to low; add flour and cornstarch. Beat until well mixed (1 to 2 minutes). Cover; refrigerate until firm (30 to 60 minutes). Heat oven to 350°F Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake for 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely. FOR GLAZE, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Drizzle over cooled cookies. Immediately sprinkle with crushed candy. (I have found it is easier to put the crushed candy in a bowl and"dip" the top of cookies in them right after I frost them).
1) In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 5 minutes. 2) In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter. Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour. Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough. 3) Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours. 4) In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside. 5) When doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9" rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture. Starting from one of the long ends, tightly roll the dough into a jelly roll form. Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9x13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 1/2 hours. 6) Meanwhile preheat your oven to 350 degrees. 7) Once risen, brush them with some melted butter and bake them for about 30 or until golden brown. 8) While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!
Crem butter and sugar until light. Beat in egg, orange rind and milk. Add coconut and dry ingredients. Mix only enough to blend. Place in 8" square pan lined with waxed paper (or use a nonstick pan). Bake in 350F oven about 25 minutes. Cut into squares. Can easily be doubled and baked in 13x9" pan.
Beat eggs, jam and vanilla essense together with a wooden spoon. Blend in margarine and dried apricots. Sift flours together into apricot mixture. Beat until well combined. Finally, add flaked almonds. Place spoonsfuls of mixture onto lightly greased baking trays. Bake in moderate oven (180c) for 12 to 15 minutes. Cool slightly on tray, then transfer to wire rack to cool completely. Store in an airtight container.
Place potatoes in a large saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil. Reduce heat to medium and simmer until potatoes are fork-tender, about 20 minutes; drain. When potatoes are cool enough to handle, slice each into quarters. Meanwhile, cook bacon in a hot skillet or in the microwave until crisp; drain on paper towels. Break bacon into small pieces. Transfer potatoes to a large bowl; add bacon and scallions. Add mayonnaise, vinegar, parsley, salt and pepper; mix until blended. Yields about 3/4 cup per serving.
Stir together the lukewarm water and molasses in a large mixing bowl. Sprinkle in the yeast and stir to dissolve. Let stand for 10 minutes, or until slightly foamy. Stir in instant coffee, salt and rye flour. Sprinkle in the cocoa and stir well to combine. Add whole-wheat flour and 1 cup of the bread flour, or enough to make a sticky dough. Turn the bread out onto a lightly floured work surface and let it rest. Wash and dry the bowl. Sprinkle additional flour over the dough and begin to knead. Continue until most or all of the remaining bread flour is incorporated and you have a smooth elastic ball. (Breads with rye flour will always be slightly sticky.) Pour the vegetable oil into the mixing bowl, turn the ball of dough to coat well, cover bowl with a towel, and set aside to rise until dough is tripled in bulk, 3 to 4 hours. Lightly flour the work surface and turn the dough out onto it. Flatten it into a large rectangle and sprinkle with the raisins. Roll up the dough and knead it, to distribute the raisins and let rise until doubled. Sprinkle a large baking sheet with 3 to 4 tablespoons cornmeal. Turn the dough out,cut it into 3 pieces, and shape each piece into a small round loaf. Set loaves on the baking sheet, leaving as much room as possible between them, cover, and let rise until doubled. Preheat oven to 400*. Beat egg white together with 1 tbls. cold water in a small bowl. When the loaves have risen sufficiently, brush the tops with the egg white mixture. Bake loaves on the middle rack of the oven for 35 to 45 minutes, or until they are dark brown and sound hollow when bottoms are rapped. Cool completely on racks before cutting or wrapping. Makes 3 loaves. Enjoy!
Preheat oven to 350°F. Spray 11 x 7 biscuit pan with cooking spray. In medium bowl combine 1 cup crumbs, 1/4 cup Splenda and margarine. Mix until mixture is crumbly. Carefully pat into bottom of buttered pan. Bake for 5 minutes and remove. In the meantime, beat the eggs until they are foamy (this is important when using Splenda). Stir in sour cream and lemon juice. Add remaining 1 cup of Splenda, flour and baking powder. Mix well to combine and pour over baked crust. Bake another 10 minutes. Evenly sprinkle remaining 2 tablespoons graham cracker crumbs over top. Lightly spray crumbs with butter flavor cooking spray. Continue baking for 8 minutes more. Cool on wire rack for at least 10 minutes.
Season chicken over night with hot sauce and Cayenne pepper. In a large (5- to 6-quart) deep heavy kettle heat 6 cups oil until a deep-fat thermometer registers 375°F Carefully lower wings into oil and fry, until cooked through, golden, and crisp, 5 to 8 minutes. With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in same manner, returning oil to 380°F between batches. If grilling, oil grill and cook 7 ot 10 minutes or until golden and crisp. In a large skillet melt butter over heat and stir in hot sauce, vinegar, Honey, brown sugar. Cook until it starts to boil. Add fried wings and toss to coat.
Cook your pasta. Brown ground beef, drain. Stir in seasoning mix, tomato sauce and green pepper. Bring to a boil. Remove from heat. Mix cooked pasta, 1/2 cup cheddar,and sour cream. Place in bottom of 9x9 baking dish. Top with meat mixture and remaining cheese. Bake at 350* for 30 minutes.
Spray non stick skillet with olive oil to lightly coat (if using something that is not non stick, you may have to use more oil.) When hot, add onions. After those just start to wilt, add garlic and dry spices. Continue until aromatic and golden. Add tomatoes and cook until they soften and release liquid. Reduce heat and add remaining ingredients. Simmer until slightly thickened. If mixture gets too thick, add water. Serve as a side dish or with noodles or rice. I had them as a main course with no-yolk egg noodles and it was surprisingly good.
Pound chicken until 1/2 - 3/4 inch thick. Mix cajun seasoning, red pepper flakes and all purpose flour. Preheat large frying pan with Olive Oil. Dredge chicken breasts in seasoning mixture insuring an even coating. Brown chicken breasts 4-5 minutes both sides. Remove chicken breasts. Add Onion and garlic and saute for 3-4 minutes or until lightly browned. Add green and red pepper saute for an additional 3-4 minutes. Return chicken and add tomato allow to simmer for 8-10 minutes. Prepare angel hair pasta and serve chicken over top.
Finely grate the ginger, collect it up into a ball and squeeze out the juice into a bowl. Stir in the other ingredients and use as required.
Grate cheese into a medium sized bowl. Toast pecans, then rough chop in a food processor. Add drained pimentos, onion powder, garlic powder, smoked paprika, and cream cheese to the pecans in the food processor bowl. Process until as smooth as you'd like! Add pimento pecan mixture to the grated cheese; add mayonnaise and stir until well combined. Serve immediately, or chill for a better blend of flavors. Serve on crackers, celery sticks, or make into sandwiches! NOTE: I prefer the stiffer pimento cheese spread (as written) for toasted/grilled sandwiches! For a softer consistency, add 1-2 ounces more cream cheese, or increase the mayonnaise by 1-2 tablespoons.
Preheat oven to 350 degrees. Cook elbow macaroni according to package directions. While this is cooking, in a 9" x 13" dish, mix the diced tomatoes with mild green chilies, mushroom soup, and sour cream. Stir in half of the mozzarella cheese and half of the cheddar cheese. When macaroni is cooked and drained, mix with the soup mixture. Top with remaining cheeses and bake for 30 minutes.
Preheat oven 325 degrees. Cut up bread into cubes. Soak bread in milk. Add all ingredients, to bread and milk, mix well. Butter glass pan (9 x 14). Pour into pan. Bake about 1 hour- Puffs up when done.
Melt the coconut oil and set aside to cool. Heat the pizzelle maker. In a large bowl, beat the eggs and sugar. Add the cooled melted coconut oil, vanilla extract, coconut extract and water. Sift flour and baking powder then add to the egg mixture. Batter will be sticky. If batter is too thick, add a bit more water. Spray a small cookie scoop inside and out with a no-stick cooking spray. Drop a scoop of cookie dough onto the centre of the hot pizzelle machine. I cook mine for between 60 seconds and 70 seconds. Each machine heats differently and it depends on how dark you like your Pizzelles. Place Pizzelles on a cooling rack. Once cooled, store in an airtight container to keep crispy. NOTE: Use a calorie free sweetener that replaces sugar cup for cup. If you are using regular granulated sugar instead of the sweetener, do not add the 1/2 cup water.
Thoroughly wash the mushrooms. Place them in a large stockpot. Add wine, boiling water, butter, Worcestershire sauce, black pepper, beef and chicken bouillon cubes, abd garkuc,. Stir to combine. Bring the mixture to a boil over medium high heat, Reduce the heat to low and simmer, covered, for 6 hours. Remove the lid and continue cooking, uncovered, for 3 hours. Add salt to taste at the end of the cooking process. Te mushrooms will be very dark in color. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness. Even more scrumptious the next day.
Drop the fresh tomatoes into a small pan of boiling water for about 2 minutes or until the skins blister. Remove from the water, cool, and peel. Coarsely chop the fresh or canned tomatoes and place in a large bowl. Stir in the remaining ingredients. Cover and refrigerate at least 4 hours. Serve with baked tortilla chips or as a side dish. For a thicker salsa, combine all the ingredients except shrimp in a food processor; pulse 3 times or until desired consistency. Stir in shrimp.
Cut the eggs in half and carefully take out the yolks. Mash yolks with cream, lemon juice, salt & pepper and spoon them back into the whites. Place the eggs in a shallow, buttered dish and sprinkle with the herbs & cheese. Pour melted butter over them and brown them slowly under the grill (broiler).
Combine garlic, Worcestershire, balsamic, soy, honey and cayenne in a small bowl. Whisk in the olive oil. Transfer marinade and steak to a ziplock bag. Let the meat marinate in the fridge for at least one hour or up to overnight. Take the steak out of the fridge 30 minutes before cooking so it can come to room temperature. Grill 3-4 minutes on each side for medium rare. Let meat rest for at least 5 minutes before slicing across the grain.
In a mixing bowl, mix all ingredients except butter whisking to form a smooth batter. Melt butter and pour slowly into the batter whisking to evenly distribute the butter. Pour batter into preheated waffle maker. Note: this recipe makes one large belgian style waffle. Follow waffle maker's instructions, cooking until crisp and browned. Note: found that cooking on medium heat until "sizzling" slows resulted in a perfect waffle.
In a large skillet over medium heat, melt the butter. Add garlic, tarragon and onion and saute 2 minutes. Add both squashes and saute 8 minutes until just crisp tender. Season.
Whip all the ingredients in a food processor until smooth. Chill 1 hour before using.
Combine sugar and eggs. Add lemon rind, then oil. Fold in the flour alternatively with the milk. Bake in a 23cm round or similar size square cake tin at 180 degree celsius oven for about 40 minutes or until skewer comes out clean. (I usually make this in double quantity and bake it in a large rectangular pan about 30cm x 25cm.) Check after 40 minutes and see if it needs longer.
Combine all ingredients and mix well. Store in an air tight container. Add 2 tsp of Spice Mix to 1 pound of fresh ground pork. (This whole spice mix is enough for 10 lbs of fresh ground pork). NOTE: We wait until early fall when pork shoulders tend to go on sell for the best price and grind our own, then package up and freeze 1 pound packages for future use of a variety of different sausage recipes. I know our local grocery stores carry fresh ground pork just like hamburger. Ask your butcher if you don't see it :). Add a couple tablespoons of oil to pan if your sausage is really lean. Pat sausage out into 4-6 patties depending on desired size preference. Fry on medium heat for about 4 minutes, flip and fry other side for another 3 minutes. Make sure sausage is fully cooked. Time may very depending on how thick you make your patties.
Place all of the ingredients in a saucepan and bring to boil. Cover, reduce heat and simmer for 20 minutes (or longer! The longer is cooks the richer the flavor will be). Transfer to a fondue pot and cook all sorts of delicious things in it!