HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350. Grease a 13x9 pan. In a large bowl, combine butter and cake mix; mix at low speed until well blended. The mixture will be crumbly. Add pretzels and mix well. Press in bottom of pan. Bake at 350 for 12 minutes. Let cool 5 minutes. In a large bowl, combine sugar, corn syrup, and 2 eggs; mix at low speed until well blended. Stir in remaining filling ingredients. Spoon evenly over partially baked crust. Return to oven; bake an additional 30 to 40 minutes or until edges are deep golden brown (center will not be set). Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 hour or until completely cooled. Cut into bars. Store in loosely covered container.
put the saffron in a jug and pour in 230 ml of hot water. leave to infuse for at least 20 minutes. put the butter and sugar in a large saucepan and stir over a moderate heat. When the butter has melted and mixed with the sugar, add the sultanas and cherries. pour in the saffron water. return to heat and simmer gently for 5 minutes. leave to cool. preheat over to 180c/gas 4. grease and line a 500gr loaf tin. stir in the flour/salt and baking powder and slowly stir into saffron mixture to form a batter. Pour the batter into the prepared loaf tin and bake for between 1 and 1 and quarter hours, or until a skewer inserted in the centre comes out clean. leave to cool on a rack. serve in slices with butter. I have a 1 KG tin, so just use double the mixture and bake longer
For crust mix first 5 ingredients well and press evenly over bottom of spring form pan place 2 1/2 in up the sides of ungreased 9i pan chill while preparing filling. For Filling, Put cream cheeses in mixing bowl add sugar flour salt and flavoring. Beat well with mixer add eggs one at a time beat after each egg blend in sour cream pour mixture in crust. Can take drops of Jam and do marbeling effect at this point if desired or leave plain -- bake at 500 degrees for 10 min reduce heat to 200 degrees for 65 to 70 min longer Must chill at LEAST over night -- I take two days. The longer it sets the firmer. After cooled before serving top with Comstock cherry, or strawberry pie filling or your choice of toppings or even enjoy it plain.
Combine all of the ingredients except cornstarch, water, salt, pepper and noodles in a slow cooker. Cover and cook on low 6-8 hours. Turn heat to high and cook 10 minutes; stir in combined cornstarch and water, stirring for 2-3 minutes. Season to taste with salt and pepper and serve over noodles.
Combine all dressing ingredients in a jar; cover tightly, and shake vigourously to dissolve sugar. Set aside. (sometimes I do this, sometimes I'm lazy) In a large bowl combine peas, bell peppers, onions, and tomatoes. Pour dressing over top and toss well. Refrigerate for at least 2hr before serving. Serve with chips (I recommend Tostito's scoops), saltines, or I've even seen people eat this with a spoon. NOTE: You don't have to use all the different bell peppers. This is just for color appeal. Also, you don't have to use cherry tomatoes. You can use grape tomatoes or if you're feeling really lazy, just dice a regular tomato. There's really no wrong way to make this.
Preheat oven to 350 F. Rinse turkey breast in cold water. Pat dry. Combine chicken broth and wine in a bowl or in a jar. Line a roasting pan with aluminum foil. Put vegetables in pan. Put a rack sprayed with vegetable oil in the pan. Place turkey breast on rack. Roast turkey breast for approximately 25 minutes per pound, or until juices run clear (this usually takes me about an hour and a half), basting every 15 minutes with the broth-wine mixture. Discard vegetables. Let turkey rest for 10 minutes before slicing and serving. The liquid left in the pan can be used to make gravy. Pour it into a fat separator or skim off fat. Use 2 cups of the defatted liquid for gravy. Put in saucepan, stir in 1 1/2 T cornstarch mixed with 3 T cold water. Cook and stir on medium heat until thickened. Add salt and pepper to taste.
Please note, recipe uses kaniwa, not quinoa, as kaniwa does not contain saponin and doesn't need to be rinsed before cooking. Please replace quinoa with kaniwa. Preheat oven to 350 degrees. Spread oats evenly onto ungreased baking sheet, do same for kaniwa. Bake both for 10-15 minutes until oats is toasty brown. Pour oats and kaniwa into large mixing bowl. Line 8x8 or 9x9 pan with non stick foil or parchment paper. In saucepan combine brown sugar, honey, vanilla and oil. Bring to slow boil over medium heat while stirring occassionally. Pour liquid mixture over oats and kaniwa. Add the dried fruit to the oats and kaniwa bowl and mix until coated. Put content into prepared pan and pressed firmly into place with a piece of wax or parchment. Remove paper. Sprinkle mini chocolate chips over mixture. Use same wax or parchment paper and press firmly into pan. Leave paper in place and let cool for about 1 hour. Remove granola from pan and cut into 16 pieces with a sharp knife. Put 2 bars in each snack bag and refrigerate until you are ready to eat.
1. In a large non-stick skillet over medium heat, add diced sweet potatoes and 1/4 cup water. Cook until tender, about 10 to 15 minutes. Add garlic and navy beans, cook 2 to 3 minutes until garlic is fragrant and beans are heated through. Add corn, paprika, cumin, chill powders and remaining water. Cook until water has evaporated, about 3 to 5 minutes. 2. To make the sauce, add yogurt, chipotle powder (more if you would like it spicier) and lime juice to a small bowl; stir until combined. 3. Serve sweet potato and bean filling on tortillas topped with avocado, chipotle sauce and cilantro.
Place two tall glasses in the freezer to chill. Add the ice cream to a food processor and pulse to the consistency of soft-serve ice cream. Transfer the ice cream to a bowl and return to the freezer while you make the cherry slush. Wash out the food processor bowl and add the cherry drink mix, lime zest, 4 cups ice and 1/2 cup cold water. Process until smooth, adding more ice or water to adjust for desired consistency; for me, the icier the better. To assemble the glacier: Remove the glasses from the freezer and fill each halfway with cherry slush. Add 2 scoops of the vanilla ice cream to the center of each glass, pressing down to allow the slush to push up the sides of the glass. Top with more cherry slush and serve immediately. I like to serve these with a spoon and straw.
Heat oil in large frying pan. Cook onion, garlic and mushrooms until just tender. Add flour and stir through for 1 minute. Add wine, soy sauce, stock and cream stirring until sauce thickens slightly. Stir in herbs. Meanwhile cook gnocchi uncovered in a large pan of salted boiling water, until gnocchi rise to the surface are just tender. Drain. Add gnocchi to mushroom sauce and gently fold through to combine.
Mix lemon juice and sugar in a pitcher until sugar dissolves. Add water and refrigerate. For ice cubes, puree strawberries and sugar together in a blender and pour into an ice cube tray. To serve, place a couple of strawberry ice cubes in a glass and pour lemonade over to fill.
Fry the onions gently in a little olive oil but don't brown. Add garlic and chilli, fry till softened. Then add the arborio rice, thyme and butter and ensure that the rice is thoroughly coated with the butter mix, do not allow the rice to burn or brown. Add 1/2 cup dry white wine and reduce till there is just a small amount of wine left in the pan. Squeeze in the juice of half a lime and add some of the zest. On a moderate heat add one ladleful at a time of the chicken stock (made from stock cubes will suffice), stirring frequently and not allowing the mix to dry out. Keep one or two ladlefuls of the stock back for the last bit. Turn heat down to very low and add a small pack of smoked salmon sliced (about 4oz) sliced into strips, add a tiny bit more stock, then add some fine green beans or baby asparagus and some fresh peas, add last bit of stock, cook for a couple more mins until the vegetables are just cooked, with a little bit of a bite remaining and add lots of fresh chives, lots of fresh ground black pepper and 4 tbsp of creme fraiche. Stir gently. Add a final squeeze of lime juice, add parmesan, check seasoning and serve. The risotto should still be slightly wet, not sticky.
In a jar with a tight fitting lid, combine first 5 ingredients; shake until sugar is dissolved. For salad, in a heavy skillet, melt butter over med. heat. Add almonds and cook and stir until nuts are toasted, about 4 minutes. Sprinkle with sugar; cook and stir until sugar is melted, about 3 minutes. Spread on foil to cool; break apart. In a large salad bowl, combine the romaine, cheese and cherries. Shake dressing; drizzle over salad. Sprinkle with sugared almonds and toss to coat.
Combine first 8 ingredients in blender and process until smooth. In shallow dish, combine salt and chili powder. Coat rim of 4 glasses with lime juice (easier from a wedge of lime) and dip in salt and chili powder mixture. Divide liquid mixture between 4 glasses. Serve drinks with lime wedges, if desired.
Heat frying pan (preferably non-stick) on medium heat. Add small amount of butter (1/2 tsp) to heated skillet. Chop Whole Chipotle Peppers covered in Adobo sauce into small pieces (Optional:remove seeds if you don't want as much spiciness). Add chopped peppers to heated butter and allow to fry for several minutes. Slice olives and add to pan. Crack all eggs into bowl and use fork to scramble them thoroughly. Add scrambled raw eggs to pan. Cook all added ingredients turning every minute or so until eggs are partially done, then add all remaining ingredients. Allow everything to cook to desired taste and texture, then place in a warm tortilla and enjoy.
Melt butter over low heat in small saucepan. Add garlic, parsley, paprika, pepper, and wine, and mix thoroughly. Stir bread crumbs into butter mixture. Place shrimp in 13x9 baking dish. Spread butter and crumb mixture over. Bake at 350 F degrees about 30 minutes, until crumbs brown. Sprinkle with more fresh chopped parsley. Serve with good bread for dipping in garlic/herb butter.
Preheat oven to 350. Line a cookie sheet with parchment. In a mixer, stir up the cake mix to break up lumps. Melt margarine in the microwave. In a blender, place the brown sugar, melted margarine, vanilla, egg replacer and water, pulse to blend thoroughly. Stir into the cake mix until incorporated. Stir in chocolate chips and nuts. Drop by tablespoonfuls onto cookie sheet, and bake for 10-12 minutes. They will flatten and get a crinkly look on the top. Let cool for 3 minutes on cookie sheet, then transfer to a cooling rack to cool completely.
Wash mushrooms; remove stems. Coat mushroom stems and caps with the flour; brown in butter about 5 minutes, until all moisture has evaporated. Add cream, sherry, salt and nutmeg; cook, uncovered, about 2 minutes, till heated through. Add a little of the hot mixture to beaten egg yolks; stir into mushroom mixture and cook, stirring constantly, till mixture bubbles. Cook 2 minutes more. Serve in warm patty shells.
In a large bowl combine ground elk, olives, breadcrumbs, parmesan cheese, onion, horseradish and seasonings. Form into a loaf and place into a baking dish. Cover with tinfoil and bake at 375 degrees for 40-45 minutes. Remove foil and continue cooking for approximately 10-15 minutes or until your meat is thoroughly cooked. Remove from over, let rest for 5 minutes and serve with your favorite mashed potatoes and brown gravy.
In a food processor or blender, combine wine and 2 cups berries; whirl until pureed. Rub berry mixture through a fine strainer into a 1 1/2- to 2-quart pan; discard residue. Add shallots, ginger, and 2 tablespoons sugar. Bring berry mixture to a boil over high heat, and stir often until reduced to 1 cup, about 10 minutes. Remove from heat, and stir in butter and more sugar to taste (see notes). Rinse salmon and pat dry. Coil belly strips of fish into center of steaks and secure each portion with a small skewer (such as the kind used for trussing turkeys). Lay salmon on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 10 minutes. Set a salmon steak on each of 6 warm plates (remove skewers if desired). Spoon berry coulis (if cool, stir over high heat until warm, about 1 minute) equally over steaks. Garnish with remaining 1/2 cup whole berries; add salt and pepper to taste.
Marinate grapes in sherry or brandy for 2 to 3 hours. Drain well. Whip the cream. Add sugar, vanilla and sour cream. Continue beating. Fold in grapes. Spoon into parfait glasses. Sprinkle brown sugar on top. Chill in the refrigerator for 6 hours or more. Serves 6 to 8.
Bring to a boil. Boil 1 minute & serve. Serve over pancakes.
Mix everything except the salsa and the cheese together, blending very well. Put into a 6qt, oval crock pot. Form an oval donut shape that does not touch the outer walls and has a hollow in the middle the size of a small woman's fist all the way to the bottom. Pour the salsa over the meat. Cook on high for 3 hours then turn down to low to finish for another 4-5 hours. Open the pot, top the meat with the shredded cheese, cover, and cook on low another half hour. Serve either nacho style over corn chips or wrapped in flour tortillas. I recommend a salad and the usual taco fixings on the side.
Remove skin and coarse parts of kidneys; wash in salted water. Cut into 1" squares and dredge in seasoned flour. Pound flour into round steak. Heat oil in heavy skillet and brown beef cubes on all sides. Then brown onion and add kidneys, cooking slowly until brown. Cover meat with hot water; add bay leaf, parsley, and cover tightly and simmer for 1 hour. Remove meat to deep baking dish. Add mushrooms and carrots. Mix flour and water and add to gravy to thicken it. Pour thickened gravy over meat and vegetables and top with pastry crust. Bake at 350* until crust is golden brown.
In a small bowl combine butter, blue cheese, parsley, basil and garlic. Set aside. Grill steaks to desired doneness. Top each steak with a generous amount of the butter mixture. Chill the remaining butter for another time. (Try the butter mixture tossed with hot cooked vegetables).
Brown pork on all sides in oil over medium high heat. Add cumin, chile powder, oregano, garlic powder, onion and broth. Bring to boil, reduce heat and simmer, covered, 1 hour. Crush tomatoes with potato masher in another pan. To tomatoes and their juice, add tomato paste, green chiles and jalapenos. Combine tomato and pork mixtures. Bring to boil, reduce heat and simmer 2 hours (or place in a slow cooker up to 8 hours), until pork is very tender. Serve with warm tortillas and shredded cheese.
Combine lemon juice, hot sauce and raw shrimp. Set aside. Cook bacon in a large nonstick skillet over medium heat until crisp. (While bacon is cooking bring 5 cups water to a boil in a separate saucepan for grits.) To the skillet add onion, bell pepper, and garlic to dripping and bacon pieces; cook 5 minutes or until tender, stirring occasionally. Stir in shrimp mixture, broth and 1/4 cup green onions. Cook 5 minutes or until shrimp are done, stirring frequently. While shrimp are cooking, add quick cooking grits to boiling water, stirring constantly. Reduce heat to low, simmer, covered for 5 minutes or until thick, stirring occasionally. Stir in butter, salt and 3/4 cup of the cheese. To serve, pour grits in shallow bowl. Heap shrimp on top of your serving of grits with remaining cheese and green onions.
In large bowl, add chicken and curry and stir to coat. If using raisins or sugar, add them to bowl now. Add remaining ingredients and gently stir to incorporate ingredients. Taste and adjust amount of curry powder. We love it with LOTS, the more the better. Eat at room temperature or chilled.
in a nonstick skillet over medium high heat heat oil in skillet and add scallops. season with salt and pepper cook about 3-5 minutes should be lightly browned then flip and do the same on other side. mean while in sauce pan combine all the ingredients and bring to a boil then remove from heat. serve scallops and sauce immediately.
Beat the eggs, milk, vanilla, cinnamon and salt together. Coat the bagels in the egg mixture and place in preheated buttered pan. Cook for 2-3 minutes per side. (I like to smash the bagels down with a spatula as they are cooking so they get a little bit crispy on both sides).
Butter a very large bowl. Add popped popcorn and your selection of the 2 cups of fruit and/or nuts. I like 1 1/2 cups dried cranberries and 1/2 cup chopped cashews. Heat brown sugar, corn syrup, butter, salt, and juice until just boiling. Pour over dry ingredients in bowl. Butter hands with additional butter or cooking spray and form into tennis size balls. Compact lightly to get the mixture to hold a ball shape. Set aside. Wrap each popcorn ball in plastic wrap. Option: The balls can be drizzled with melted chocolate for gift giving. I like to use white chocolate on the cranberry/ cashew ones. After wrapping with plastic wrap, I tie with a burgandy colored ribbon.
Grease three 9 inch pizza pans with 1 tablespoon olive oil. Set aside. For the dough, in the bowl of an electric mixer, hand whisk the water and yeast and let stand 2 to 3 minutes. Stir in the sugar, salt, oil semolina, all-purpose flour and 2 cups of bread flour and mix to make a soft mass. Knead with the dough hook on the slowest speed of the mixer, dusting in additional flour as required to form a soft, elastic dough, about 5 to 8 minutes. Form dough into a ball and place in a lightly greased bowl. Insert bowl into a large plastic bag and let rise until almost doubled, about 30 to 45 minutes. Gently deflate the dough, reinsert into plastic bag, and allow to rest an additional 15 minutes. Gently deflate the dough. Press or roll out dough to fit prepared pizza pans. If dough resists or otherwise retracts, let it rest for a few minutes, then gently coax it to fit pan. Drizzle a little bit of olive oil on top of dough. Spread on tomato sauce and topping of your choice Preheat oven to 425°F Bake 15 minutes, and then reduce heat to 400°F Bake another 15 - 20 minutes until cheese is melted and lightly brown.
2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. The night before you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on rack of roasting pan and pat dry with paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and cover the breast with a foil triangle. Then reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Sprinkle one side of roast with half of salt and pepper and place, that side down, into large frying pan of HOT oil (to sear and brown). Season other side while bottom side is browning. When browned, turn over, brown other side. Turn off heat. In large deep casserole dish with lid, pour in beef broth, add half of onion. Spread top side of roast with half of horseradish and mustard, and place, that side down, into prepared casserole dish. Then spread top side with rest of horseradish and mustard. Cover with rest of onion. Dot with butter. Cover and bake in 325°F oven for 2 1/2 hours, turning meat over and retopping with some of the onion, every 45 minutes. Add carrots and potatoes, recover, and bake 1 hour longer basting vegetables with the broth every 15-20 minutes. Place meat and vegetables onto large serving platter. Serve with broth, warm, crusty french bread and butter, or *gravy if desired. *For gravy: Skim some of the fat off broth, and pour into heat-proof measuring cup adding enough water to measure 2 cups (if even needed). Pour into frying pan. Shake a half a cup of cold water with a 1/4 cup flour in tightly covered container, and slowly stir into broth. Heat to boiling, stirring constantly. Boil and stir 1-2 minutes. ***If you want lots of gravy, use the 32 oz. box of beef broth and thicken with 3-4 Tbl. cornstarch mixed with 3-4 Tbl. cold water. (Cook meat and vegetables with all the broth, thicken at the end).
Drizzle oil over the lamb shanks; rubbing it into the meat with your fingertips. Add salt, sugar, five-spice powder, and pepper to a small bowl; stir to mix or use your fingers to mix. Sprinkle the rub all over the lamb, patting it onto the meat with your fingers. To make the barbecue sauce: add bbq sauce, hoisin sauce, rice wine, and sriracha in a nonreactive saucepan over medium heat; bring to a simmer; let simmer 10-15 minutes, until thick and richly flavored; set aside. Set up grill for indirect grilling and preheat to medium-low; **for gas grill, place the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to medium-low. When ready to cook, place the lamb shanks, on their side, in the center of the hot grate, over the drip pan and away from the heat; cover the grill. Smoke roast the lamb shanks for 1 hour. Wrap each shank in foil and continue cooking until very tender, 45 minutes to 1 1/4 hours more. When the shanks are fully cooked, the meat will have pulled back from the shank bone and will be tender enough to pull apart with your fingers; internal temperature should be about 180°. During the last 15 minutes or so, unwrap the shanks and brush them with some of the sauce. Transfer the grilled lamb shanks to a platter and serve with the remaining barbecue sauce.
Trim the stem end of the sprouts and cut each one in half. Keep any loose leaves. In a small bowl, whisk together the sriracha, honey and lime juice. Taste and add more sriracha or honey if you like. Set aside. Use a large skillet and add a generous amount of olive oil (about 1/4 cup) and heat on medium high. Pan fry the Brussels until deep golden brown and season with salt during cooking process. Transfer to a medium bowl and toss with the sriracha, honey and lime sauce. Taste for any additional seasoning and serve.
Place the steaks on a rack in a broiler pan. Combine orange juice, peel, worcestershire sauce& salt. Brush lightly over the steaks. Dot with butter. Place under the broiler for 10-12 minutes or until the fish flakes when tested, baste with remaining worcestershire sauce.