HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease and flour a loaf pan. In a bowl, mix butter and sugar until creamy. In a separate bowl combine flour, baking powder and salt. Blend dry ingredients with creamed butter/sugar mixture. Add mashed bananas, eggs and nuts. Pour into loaf pan. Bake for 1 hour or until a knife comes out clean.
Melt butter in 3 qt pot. Stir in flour. Cook 2 minutes. Add stock, salt & pepper and carrots. Simmer 15 minutes, or longer if needed for carrots to be cooked. Remove from heat. Add chervil and let sit for 5 minutes. Serve.
Melt the chocolat in a bowl over simmering water. Remove from heat and allow to cool slightly. add the remaining ingredients and mix well. press into a lined slice tin (27cm x 18cm). Refridgerate till set. cut into squares.
Combine the sour cream, mayonnaise and salad dressing and mix well. Squeeze the spinach to remove water. Add to the mixture and mix well. Add optional ingredient(s) Hollow out the bread and fill with the sour cream mixture. Cube the bread that was removed from the loaves. Arrange assorted cut up veggies and bread cubes around loaves.
Mix all the ingredients except the tuna in a medium size bowl or in a gallon size ziplock bag. Marinade your tuna right in the ziplock bag, or pour over tuna in a marinader or bowl or pan and refrigerate for 30 minutes turning occasionally. Prepare grill for direct cooking over medium-high heat. Lightly oil grill. Remove tuna from marinade and discard the rest. Grill tuna 3 minutes per side or until nicely marked and pink in the center. ENJOY!
Preheat the oven to 350 degrees F. In a large bowl, mix BBQ seasoning, crab boil seasoning, soy sauce, beaten egg, 1 cup of the BBQ sauce and Worcestershire sauce. In a saute pan over medium-high heat, add olive oil. Add onion, bell pepper, salt and pepper and garlic. Saute until tender. Remove from heat and add to wet mix. Pour mixture into bowl with the ground turkey. Add bread crumbs and mix all together with your hands. Transfer the meat mixture to a cookie sheet or baking pan. Using your hands, shape the meat into an oblong or rectangular shape. *Cook's Note: Alternately, you can pat the meat into a 9 by 5-inch loaf pan and pour 1/2 cup of BBQ sauce on the top of the loaf. Bake for 35 minutes. Remove and add the reserved 1/2 cup of BBQ sauce to the top and continue to bake for 20 more minutes. FOR BBQ Seasoning: Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months. For BBQ Sauce: In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. (Yields 3 1/2 cups). Enjoy! :).
Peel and cube butternut place in a medium pot with water. Cook until butternut is soft. Puree in blender. Melt butter or ghee on medium heat add garlic and spices stir a minute or so until fragrant add chicken cubes and cook with the lid on till done, not forgetting to stir. Add cooked chicken to pureed butternut. Scrap and grate carrots add to pureed butternut. Add uncooked pasta to pureed butternut. Adjust salt,pepper and water depending on taste and consistency of soup required. Allow to boil on medium heat until pasta is cooked stir from time to time to prevent pasta sticking. Add cream and coriander before serving gently heat to infuse all flavours. Serve hot.
Cut each potato lengthwise into 8 wedges. Combine lemon juice, olive oil, oregano, pepper, salt, and garlic in a large bowl. Add potatoes and toss well to coat. Place potatoes, skin side down, on a baking sheet that has been coated with cooking spray. Bake at 400 degrees for 45 minutes or until potatoes are tender and lightly browned.
Soak 4 bamboo skewers in water for 30 minutes. Combine 1rst 5 ingredients -- marinate prawns and beef cubes in sauce -- add salt and pepper to taste. Preheat bbq to medium high. Thread 4 pieces steak and 3 prawns alternately onto skewers. BBQ 5-10 minutes till steak is done and prawns are just cooked. Place butter and garlic into pan -- saute 2-3 minutes. add parsley, lemon juice, and zest. simmer 1-2 minutes. Serve with kebabs!
Salt and pepper tuna steaks. Add butter to a hot pan; reduce heat to medium and add steaks. Cook 2 minutes per side; remove and let rest. Bring wine, shallot whites and lobster tails to a boil in a non-reactive pan. Lower the heat and reduce the mixture by half. After 3 minutes remove the tails and dice them. Continue reducing the wine again, add the cream and paprika. Reduce by half; remove from heat. Stir in butter one piece at a time. Strain sauce and add the diced lobster.
Combine all ingredients in a saucepan. Bring to a boil. Cover and reduce heat to low. Cook about 15 minutes. Stir and fluff rice. Let stand 5 minutes.
Sprinkle chocolate wafer crumbs in bottom of a 7 inch springform pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300 for 65 to 70 minutes (If you use an 8-inch pan, reduce to 45 to 50 minutes) or until set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, and transfer to serving platter. Garnish as desired.
Bake potatoes in a preheated 425° oven for 1 hour and 10 minutes OR until tender; cool slightly. Cut each potato in half lengthwise; scoop out the pulp into a saucepan; discard the skin. In addition to the pulp, add in the next 6 ingredients to the saucepan; mash to desired consistency. Cook over low heat for 2 minutes or until heated through. Serve warm and ganish with thyme sprigs.
Heat oven to 350. Grease pie plate. Beat all ingredients until smooth, 30 seconds in blender on high or 1 minute w/ hand blender. Pour into pie plate. Bake for 40-45 minutes. Cool 5 minutes. ENJOY!
In a metal stand mixer bowl, combine the eggs and granulated sugar. Beat well to combine. Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water. Beat the eggs until they have tripled in size and the whisk leaves a trail, 5 to 7 minutes. Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer equipped with the whisk and beat on a medium speed until the bottom of the bowl feels cool, about 5 minutes. Add the mascarpone and chocolate chips and mix until just combined. Refrigerate 1 hour. Combine the boiling water, brown sugar, espresso powder, cocoa powder, and coffee liqueur. Stir until everything has dissolved. Let cool. When the espresso mixture has cooled, dip the cookies in the liquid one at a time and line the bottom of a 9x 13-inch baking dish. NOTE: dipping the cookies makes for a wetter dessert, alternately you can brush both sides with the syrup, using a pastry brush. Use as much or as little as you like. Spread 1/3 of the chilled mascarpone mixture over the cookies. Repeat this process 2 more times finishing with a layer of mascarpone. ** For more stability, lay the second layer of cookies in the opposite direction of the first layer. Cover and refrigerate for at least a couple of hours and up to overnight; the longer it chills the easier it will be to slice. *I chilled overnight. Top the tiramisu with finely grated chocolate. Cut into squares and serve.
Prepare a 12 x 17 inch cookie sheet by covering it with aluminum foil or parchment paper and spraying it with cooking spray. Fit a standing kitchen mixer with a whisk attachment. Place 1/3 cup cold water in the bowl of an electric mixer and sprinkle the gelatin on top. Let it soften while you complete the next steps. Place the corn syrup, sugar, salt, and 1/3 cup water in a medium saucepan over medium-high heat. Stir until sugar dissolves and then continue to boil, without stirring, until mixture reaches 238 degrees (soft-ball stage) on a candy thermometer. Carefully remove the sugar saucepan from the heat. Turn mixer to low speed and, while mixer is whisking gelatin, slowly and carefully pour the hot syrup down the sides into the bowl. Once all syrup has been added, increase the mixer speed gradually until it is mixing on high. Beat until mixture is thick, white and is three times the original volume (about 10 minutes). Add cinnamon oil and food coloring and mix until combined. Using a well-oiled spatula, turn the marshmallow out of the mixer bowl onto the cookie sheet and spread in a thin layer evenly over the whole sheet. Let stand at room temperature until completely set, 5 hours (or overnight). Spray a heart-shaped cookie cutter with cooking spray, and stamp out heart marshmallows. Store in an airtight container for up to one week.
microwave potatoes til tender. slice in half lengthwise. scoop out insides leaving thin shell of potato. mix scooped out potato and rest of ingredients well til creamy. pile into potatoes. sprinkle with paprika. bake, covered, at 350*- 20 minutes. uncover, bake 10 minutes longer. serves 4.
In a large bowl, dissolve yeast and plain sugar in warm water. After 10 minutes, add 3/4 cup of the brown sugar, the milk, butter, syrup, and eggs/yolks. Stir well, add flour and salt. Form a rough ball and knead until smooth. Grease a bowl with oil, add the dough and let rise 1 hour. Place dough on a floured surface and knead briefly. Roll out into a 10x16 rectangle, sprinkle with blueberries and remaining brown sugar. Roll tightly. Cut into 12 even slices, and squeeze into muffin pans (use two 6 hole pans so that they have room to expand.). Set aside to rise 15 minutes while your oven preheats to 350. Bake 35 minutes, till golden. Cool, dust with powdered sugar.
Soak the beans in water over night. Strain the water and place the beans in a pot with new water. Bring to a boil, remove from heat; strain water. Replace the beans, add the rest of the ingredients and enough water to cover all the ingredients and simmer covered for an hour.
Combine cream, chocolate and sugar in a medium saucepan over low heat. Cook stirring with a metal spoon for 8 minutes or until the chocolate melts and the mixture is smooth. Stir in the frangelico and cook stirring for 2 minutes. Remove saucepan from heat and serve immediately.
Make stuffing: Cook onions with 1 1/2 teaspoons salt in 3/4 stick butter in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until tender, about 10 minutes. Continue to cook, uncovered, stirring frequently, until onions are pale golden, about 10 minutes more. Add sage, marjoram, and pepper and cook, stirring, 5 minutes. Add vinegar and wine and boil, stirring occasionally, until liquid is evaporated, then remove from heat. Meanwhile, cook bread crumbs and remaining teaspoon salt in remaining 3/4 stick butter in a 12-inch nonstick skillet over moderately low heat, stirring, until golden and crisp, 15 to 20 minutes. Reserve 1 cup onion mixture, covered and chilled, for sauce. Transfer remaining mixture to a large bowl and stir in ground pork, celery, and crumbs. Cook roast and stuffing: Put 1 oven rack in lower third of oven and another on bottom of oven and preheat oven to 350°F. Stir together sage, marjoram, salt, and pepper in a small bowl, then rub over outside and bottom of roast. Put roast in a small flameproof roasting pan and mound 2 cups stuffing loosely in center, then add water to pan. Transfer remaining stuffing to a buttered 2-quart baking dish and chill until ready to bake. Roast pork in lower third of oven, covering stuffing and tips of ribs with a sheet of foil after about 30 minutes and adding more water if pan becomes dry, until thermometer inserted 2 inches into center of meat (do not touch bones) registers 155°F, 2 1/4 to 2 3/4 hours total. Bake remaining stuffing (next to or under roast, starting 30 minutes before roast is done), covered with foil, 30 minutes. Increase oven temperature to 425°F (after removing roast from oven) and continue to bake stuffing, uncovered, until top is crisp, 15 to 20 minutes more. Transfer pork to a platter and let stand 30 minutes. Make sauce while pork stands: Transfer pan juices from roasting pan to a gravy separator or a glass measure and skim off fat. Straddle roasting pan across 2 burners, then add wine to pan and boil over high heat, stirring and scraping up brown bits, until reduced by about half, about 5 minutes. Add reserved onion mixture, broth, pan juices, and any juices on platter from roast and bring to a simmer. Restir cornstarch mixture and add to pan, whisking, then simmer 2 minutes. Add butter and swirl pan until incorporated. Season with salt and pepper. Carve pork and serve with stuffing and sauce. Cooks' notes:  Stuffing can be made 1 day ahead and chilled, covered.  Pork can be rubbed with seasoning and stuffed 2 hours before roasting and chilled, covered. Let stand at room temperature 30 minutes before roasting.
Preheat oven to 350 F. Combine bread crumb ingredients in a ziplock bag. Dip chicken breast into melted butter then shake in bread crumb mixture. Lay chicken pieces flat and put cheese and chopped jalapeno slices on top. Fold and fasten with toothpick. Place in 13x9 inch baking dish. Bake, uncovered for 40 minutes.
Drain pineapple but reserve the juice. Set aside. Place the chicken inside a zip lock bag and pound to a flatness of about 1/4". You can use a meat mallet or a rolling pin. Melt the butter in a large skillet over medium high heat. Saute the green onions and bell pepper for 5 minutes or until tender. Add the hot water and seasoning mix from the stuffing package, then stir in the stuffing and finally the pineapple. Place chicken breasts shiny side down and spoon about 1/2 cup stuffing onto one side of the breast. Roll up the breasts and if necessary secure with a toothpick. Place rolled chicken in a lightly greased baking dish in one layer. Stir together the reserved pineapple juice, brown sugar, vinegar and ginger and drizzle over the chicken. Dot with butter and bake at 400 degrees for 25 minutes or until done.
In large mixing bowl combine shrimp, avocados, carrots, and salad dressing. Halve hoagie buns. Using a spoon, slightly hollow bottoms and tops of hoagie buns, leaving 1/2-inch shell. Discard excess bread. Toast buns. Spoon shrimp mixture into hoagie buns. Serve with lemon wedges.
Brown hamburger meat and then drain grease from meat. Start to preheat oven to what ever the biscuit instructions say. Add the can of Manwich to the drained beef in pan and mix. Follow directions on can of Manwich as far as how long to cook, then turn off stove and let mixture start cooling down. Next, take a muffin tin (reg size) and spray with non stick spray(Pam). take the biscuits and flatten them out one by one in the palm of hand till it can cover the muffin tin hole, hold flatten biscuit over muffin tin hole and put a scoop of sloppy joe mix on it and let the edges of the biscuit go, it will start to fall down into the opening. You can add a little more to make it full. Do this with each biscuit. Top with shredded cheese and bake per biscuit directions. Usually 10-12 minutes.(As it bakes the biscuit will puff up around the Manwich making individual Sloppy Joe Cups that you can eat with a fork, or with your hands. Be careful though, because the inside is very hot.
Preheat oven to 350°F. To begin, toast and chop the walnuts, have ready the zests, grind the pepper and bring butter and eggs to room temperature. Line two trays with parchment paper or nonstick liners like Exopat. Have ready a large floured surface, a dough scraper and extra parchment paper. In a medium bowl sift the flours, baking powder, soda, salt and pepper. In a large bowl, cream the butter. Add sugar and beat until light and fluffy. Add the eggs, beating well, and add the zest and vanilla. Stir in the dry mixture into the butter mixture, then add the nuts. Do not over mix but also don't leave streaks of flour either. You will have quite a goopy mess. Tip the dough out onto your work surface. Divide the dough into pieces. Two pieces for large trad. size biscotti, four pieces for smaller, thinner ones. With floured hands and/or your dough scraper, form into logs about 12 inches long and 2 inches wide, quickly place onto trays about 3" apart, brush off excess flour, and put into the middle of preheated oven. (I say quickly because if you bumble about. picking the logs up they will fall back onto the board. If this happens, don't worry, just form into logs and try again.). If you don't want to cook all of the logs, wrap them up in parchment, then saran wrap and freeze. Cook for about 20 mins (small) or 25 mins (large logs) until they are just turning golden. Remove from oven, let cool on baking rack for 10 minutes or so -- longer doesn't hurt. Now put the biscotti logs on a big cutting board, cut them on the diagonal about 3/4" wide, replace on same trays cut side down and place in oven (still 350° F.) for 7-8 minutes or until as hard as you want. I like them like granite so it takes them longer. Let cool on racks and then store in airtight containers.
Buy as many fresh water smelts as you need. They are smaller and sweeter than sea smelts. Clean the smelts in cold water, cutting off the heads, and snip down the belly with scissors, to remove the bellies. Rinse out the bellies of each one, as you cut and snip the heads. Soak in cold water, until you are ready to cook them, or put in fridge. When ready to cook you will need: Eggs, beaten in a lg. bowl, enough to dip all your fish in,(depending on how much you are making depends on how many eggs you. need). I use about 3 eggs for 2 lbs. of smelts. Jiffy corn muffin mix, (if you are cooking 2-3 lbs. of smelts 1 box will do. If you are doing more, then you will need at least 2 boxes). oil, enough to fill the frying pan up about 2". salt, to taste. Beat the eggs well, and put them in a bowl. Put Jiffy corn muffin mix in a lg. plate, and mix in salt, about 1/2 teaspoons per box. Put oil in frying pan to get hot. Cook on high heat, letting the pan get hot, before putting in your fish, then turn down the heat to med-high. Dip your fish in the egg, and then in the muffin mix. Deep fry in at least 2" of oil in a heavy frying pan, until golden brown. You can also use this corn muffin mix to cook any other sweet fresh water fish, such as horn pout, or what you may call catfish, bass, white perch etc.
Mix flour and salt together. In a blender, whiz tofu until smooth. Add sour cream. Add water to the tofu. Add wet ingredients to the dry, adding extra water as necessary to get the dough to hold together. It should be sticky. Let the dough stand in a bowl for at least 1/2 and hour and cover the bowl with a plate or inverted bowl. Meanwhile (or another day!), rinse the sauerkraut twice: once in warm water and once in cold water. Dice onions. Heat oil in medium pot. Add onions and fry over medium heat until opaque and sweet. Add sauerkraut and salt to taste and cook covered for 15 minutes, stirring occasionally. To assemble: Bring a large pot of water to a rolling boil. Roll the dough on a very well floured surface to 1/16" thickness. Cut out the circles between 3" and 4" and make sure the dough is still about 1/16 " thick. If it is not, roll out the individual circles separately (or stretch them out by hand). Add a tablespoon of filling to the center of each one. Using your index finger, dip it into warm water and coat the edge of half the pierogi circle with water. Take the opposite dough edge and fold and stretch it over to the wet edge. Pick up the pierogi and with your fingers seal the edges tightly together. Make sure no filling is on the sealing edge. Dip the surface in flour before placing into the water. Once a batch is finished place carefully in the rapidly boiling water. Total boiling time is about 5 minutes. Transfer to a cookie sheet to cool and brush with oil or melted butter.
Preheat oven to 350 degrees. Grease springform pan. TO PREPARE BASE BATTER: Cream 3/4 cup sugar, 1/4 cup shortening, and 1 egg together; Add milk and vanilla. set aside. Sift together 2 cups flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Once batter is mixed, it should be nice and thick; set aside. TO PREPARE THE CREAM CHEESE BATTER: Cream all the ingredients for the cream cheese batter together, set aside. TO PREPARE THE CINNAMON FILLING: Melt 1/3 cup butter then mix in the brown sugar and cinnamon; set aside. TO PREPARE THE CHEESECAKE: Take the base batter and spread half of it on the bottom of the pan. Next, spread the entire amount of cream cheese batter on top. Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. After that take the cinnamon filling and drop spoonfuls over entire top. Once finished, take a knife to swirl the ingredients together. Bake in preheated 350 degree F oven for about 45 minutes, cake will be puffy and lightly browned. Let chill and serve with icing drizzled over the top. TO PREPARE THE ICING: Cream 2 tbsp cream cheese and 2 tbsp butter together. Stir in lemon juice and vanilla, then powdered sugar. If icing is too thick, thin with milk.
Prebake the store-bought crust according to package directions; let crust cool. In a saucepan, preferably nonstick, combine the sugar, cornstarch, and salt; whisk to mix thoroughly. Whisk in the milk and egg yolks; place over medium heat and cook, whisking almost nonstop, until it starts to boil and thicken noticeably, 5-7 minutes. Cook for 1 minute more, whisking briskly to keep it from bubbling and spattering. Remove pan from heat and whisk in the butter, one piece at a time, and the vanilla. Whisk in the chocolate, 1/3 at a time, until smooth and fully melted. Slowly pour the filling into the cooled pie shell and smooth the top with a spoon. Press a piece of plastic wrap directly over the filling leaving no gaps or air pockets, to prevent a skin from forming. Transfer the pie to a wire rack and let cool thoroughly, then refrigerate several hours or overnight. Just before serving, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks. Add the powdered sugar and continue to beat until stiff but not grainy. Smooth the whipped cream over the pie, pipe it decoratively, or simply serve a good-size spoonful with each slice.
Stir together beef broth, undrained tomatoes, the water and Italian seasoning in a large saucepan, bring to boiling. Add meatballs, pasta and frozen veggies. Return to boiling, reduce heat. Simmer covered, about 10 minutes or till pasta and veggies are tender. Ladle soup into bowls and sprinkle with cheese.
Mix the sugar, flour, baking soda and cinnamon. Beat the oil, eggs, vanilla and salt together until they are well blended. Combine the dry ingredients, oil and egg mixture and grated carrots just until they are mixed. Pour the batter into two 10" round pans greased with butter. Bake in 325 oven for one hour. Remove it from the oven, let cool and remove from the pans. Cream Cheese Icing. 1 large pkg. Of cream cheese at room temperature. 1/2 cups sweet butter at room temperature. 3 1/2 cups icing sugar 1 tsp pure vanilla. 1 tbsp orange juice. Mix all the ingredients and ice the cake, using some icing between the two layers. Garnish the cake with cinnamon and walnut halves.
Slice the cucumbers fairly thin. Finely chop the celery, parsley, and dill. Add to the cucumbers. Mix together the remaining ingredients and pour over the cucumbers. Cover and chill for a minimum of 1 hour. Stir before serving.