HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, sugar, baking powder and salt together. Work in shortening. Add egg, milk and nuts. Beat throughly. Turn into well greased loaf pan. Bake 40-45 minutes at 350 degrees.
Pesto: Lightly toast the pine nuts and set aside. In a food processor or blender add the basil, garlic, and parsley. Process until finely chopped. Add the pine nuts, Parmesan cheese, and salt; process using the PULSE setting until just blended. With the appliance running, gradually add the olive oil through the feed tube, processing until a smooth paste is formed. Add the sun-dried tomatoes and vinegar of choice, processing until the tomatoes are finely chopped but flecks are still visible. Yield: 1 1/2 cups pesto. Pasta Salad: Transfer the cooked, chilled pasta to a pretty salad bowl and stir in the pesto sauce, making sure the pasta is generously coated. (You may or may not use up all the pesto sauce.). Cover salad bowl and chill the salad up to 6 hours. Yield is estimated.
Heat oil in pan. Saute onions until tender. Add garlic and saute another 30 seconds. Add balsamic vinegar and continue heating for about 1 minute, stirring often. Add the tomatoes, tomato paste, sugar, oregano, pepper flakes, basil, salt, and pepper. Simmer until sauce is thick, about 20 minutes. Stir often, then set aside. Cook the lasagna noodles in 4 quarts of lightly salted water until they are al dente, about 8 minutes. Drain, rinse with cold water, and let cool. Combine the ricotta, eggs, and parsley. Stir well and set aside. Combine the mozzarella and gouda in a bowl. Set aside. To assemble the lasagna, start with some tomato sauce on the bottom, then noodles, then ricotta mixture, then a little shredded cheese. Repeat this order twice. The last layer should be tomato sauce topped with a little cheese. Bake the lasagna uncovered in a 350 degree oven about 40 minutes.
Preheat oven to 300°F. Combine 4 cloves roughly chopped garlic with salt, pepper and olive oil. Add rosemary leaves and thyme leaves. Smear around the bowl and squeeze in your fist to bruise and combine. Smear this paste all over the short ribs on a baking sheet. Place sheet in oven and roast 2 1/2 hours, until the meat is falling off the bone. Heat 2 T olive oil over medium-high heat in a large skillet. Add mushrooms and sear 3-5 minutes until browned. Add shallots and garlic; cook until garlic is fragrant, 1-2 minutes. Season with salt and pepper. Move pan away from open flame and add cognac to deglaze; return pan to heat and scrape any browned bits off the bottom of the pan. Add heavy cream. Bring to a boil, reduce to a simmer and cook until reduced by half. Turn off heat and add mustard and sour cream; stir well. Adjust seasoning with salt and pepper. While sauce cooks, prepare noodles according to package directions. Drain and toss with butter and a little pepper while hot. Remove meat from bones and slice crosswise, 1/2" thick. Serve noodles, topped with sauce, then place meat on top. Garnish with parsley and green onions.
Tips:. You do not have to use the most expensive olive oil, just use a good one. To toast sesame seeds, place in a single layer on a non-stick cookie sheet or baking pan and roast for about 10 minutes at 400°F To grind the toasted sesame seeds, use a small mixer/chopper, a coffee bean grinder, or a mortar and pestle. Make sure to cool the biscotti completely before storing. The biscotti may be stored in airtight plastic containers (not refrigerated) for several months or frozen for longer because they contain no butter or eggs. Biscotti Dough: Dissolve the baking soda in the orange juice. In a mixing bowl, combine the olive oil, cinnamon, orange and lemon juice with baking soda, grated peel, water, and sesame seeds. Beat at medium high for 5 minutes until thoroughly combined and the oil and juices are not separating. (If mixing by hand, use a whisk and beat until thoroughly blended.). In a separate bowl, whisk together 3 cups of the flour with the sugar and baking powder. Add the dry mixture to the liquid slowly, using dough hooks or a wooden spoon. Knead with hands in the bowl until the dough holds together then turn out on a floured surface. Knead well for 10 minutes, adding more flour as needed, until the dough is smooth and soft. (The dough will be softer and oilier than other cookie doughs.). Divide the dough into 2 or 3 parts to make 2 or 3 small loaves. . Preheat oven to 390°F (200°C). For each loaf: Knead the dough until dense (holding together tightly), forming it into a loaf shape. Pinch the seam together, and form it into a loaf that is approximately 14 inches long and 1/2 to 3/4 inch high. Place the seam side down. Using a floured knife (not serrated), slice the loaf almost all the way through into 1/2 to 3/4" slices. Place the loaves on a lightly oiled (or non-stick) cookie sheet or baking pan and bake for 15 minutes at 390°F (200°C) 3 - 4 inches above the bottom of the oven. When ready the bottom should be golden and the top should be just starting to brown. Remove the loaves from the oven and cut all the way through the slices. Allow to cool completely. Preheat the oven to 200°-210°F (around 100°C). When thoroughly cooled, place all the slices upright in a very lightly oiled or non-stick baking sheet or roasting pan and bake at 200°-210°F (100°C) for 1 1/2 to 2 hours until dry.
Skin and chop up enough mango flesh which can then be pureed in a blender to make 1/1/2 cups of mango puree. Into a large saucepan place puree, butter and sugar, stir over a low heat until butter is melted. Add bi-carb soda and sultanas, stir well and cool slightly. Sift into the saucepan plain flour, self raising flour, nutmeg, cinnamon, and fresh chopped mango and mix well. Pour into a greased and floured 20-23cm tin and bake for approximately 1 hour at 175 degrees Celsius. Once cooked, allow cake to cool and ice with lemon icing. Note: Sultanas can be substituted with currents or raisins; also about 1/2 cup of walnuts or almonds can be added.
Pre-heat oven to 220C/425°F. Defrost puff pastry and roll out to a rectangle, about 12 x 14 inches. Cube cooked fish fillets, mix gently with chopped gherkins and onion, spread on pastry and season to taste with salt and pepper. Sprinkle parsley on top and roll up firmly. Place roll in a buttered dish, brush with beaten egg and and bake in pre-heated oven at 220C/425F for 15 minutes. Reduce the heat slightly and bake for another 15 minutes, until pastry is golden-brown. Sauce:. In a small saucepan, heat butter, stir in flour gradually, after a minute gradually add cream, stirring constantly, and bring to boil. Remove from heat, add grated cheese and stir until it has melted. If you prefer a thinner sauce, whisk in the milk. Season to taste with cayenne pepper, salt and pepper. Arrange roll on heated platter, garnish with parsley and serve with cheese sauce. A mixed salad goes well with this.
Pre-heat oven to 350 degrees. Grease 8-inch square baking pan. In large mixing bowl, combine margarine, Splenda's and egg. Beat 2 minutes at high speed, sraping the bowl occasionally. Blend in flour and mix well. Blend in remaining ingredients, except nuts. Beat 1 minute on slow speed. Pour mix into prepared pan. Sprinkle with nuts. Bake at 350 degrees 25 to 30 minutes.
At least one hour before you bake these, mix the cornmeal with the buttermilk and soak in the refrigerator. This can also be done the night before. Preheat oven to 425 and grease muffin tins. Beat eggs with olive oil and sugar. Add cornmeal-buttermilk mixture. Mix flour, baking soda and salt in a bowl. Add liquid ingredients and stir until just blended. Spoon into well-greased muffin tins, filling about 3/4 full. Bake 15 minutes or until tops are golden brown and spring back to the touch. Cool slightly before removing from pan - they are especially crumbly when hot.
Heat oven to 375. Place ham, cut side down, on a rack in large roasting pan. Pour 2 cups of water into roasting pan. Cover ham with aluminum foil. Heat at 375 for 1 hour 30 minutes. While ham is heating, whisk together brown sugar, orange juice, marmalade and mustard. Set aside. Remove foil and brush ham liberally with about 3/4 cup of the orange glaze. Heat uncovered for 30 minutes or until ham is nicely colored and internal temperature registers 140 on an instant read thermometer. Let ham stand 10 minutes before slicing. To slice, cut around center bone with a knife, freeing as many slices as you wish. Cut along the natural seams of the ham to remove slices separated from the bone. Serve with remaining glaze on the side. Garnish with orange slices, if desired.
In a saucepan, combine the brown sugar, hot sauce, butter and vinegar. Bring to a boil, then reduce heat and simmer uncovered for 6-8 minutes until butter is melted and sauce is heated through. Cool. In a gallon size resealable bag, combine the sugar, seasonings and 1 cup of the cooled sauce. Add chicken wings in batches; seal and toss to coat evenly. Grill wings, uncovered, over indirect medium heat for 12-15 minutes or until juices run clear, turning once and basting occasionally with remaining sauce. Total cooking time will vary depending on how many wings you can fit on your grill at one time.
Pound each chicken breast to about 1/2" thick. On each breast, place 2 slices prosciutto, 3-4 asparagus spears and 1/4c shredded cheese. wrap into a bundle and secure with toothpicks. place in baking dish and cover with foil. backe in 350 degree oven for one hour.
Stir dry ingredients together in a bowl. Cream butter and sugar in another bowl, add eggs, vanilla and water. Mix in dry ingredients. Mix well. Bake in preheated 350 oven in buttered and floured (or cocoa'd) 9 inch cake pan for about an hour or til cake tests done with a toothpick. Cool in pan for an hour then remove to rack and sift powdered sugar over top.
In a large heavy bottomed pot, heat the olive oil over medium low heat. Add the onions, bell peppers, carrots, garlic and salt and saute about 10 minutes. Add the spices, chili powder, cumin, cinnamon, coriander and oregano and cook for 3 minutes. Once all vegetables are soft, add the beans and then add the canned tomatoes and stir, about 5 minutes. Finally, add the water and bring to a boil, then let simmer for about 15-20 minutes. Stir in the lime juice and add salt if needed. Sprinkle each serving with grated cheese, pickled jalapenos and cilantro (+ extra lime juice).
Remove outer papery skin from garlic (do not peel or separate cloves). Cut top off garlic heads, leaving root end intact. Brush with oil; sprinkle with rosemary. Cover and bake at 425' for 30 - 35 minutes or until softened. Cool for 10 minutes, squeeze softened garlic into bowl. Add broth, lightly mash. In a large mixing bowl, combine 2 1/4 C flour, sugar, yeast and salt. Heat milk, water & 1/4 C butter to 120 - 130 degrees (in sauce pan or CAREFULLY in the microwave). Add to dry ingredients; beat just until moistened. Beat in garlic past until smooth. Stir in remaining flour to form a soft dough, and knead 10 minutes. Cover with damp towel and let rise until double in size. Punch dough down, turn onto lightly floured surface; divide in two. Divide each portion into 3 pieces; shape each into an 15-inch rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. (if loaves are preferred, simply shape each half into a 'log' and place each in a greased bread pan). Repeat with remaining dough. Cover and let rise in a warm place until doubled (about 30 minutes). Bake at 350' for 15 minutes. Melt remaining butter; add garlic salt. Brush over bread. Bake 10 - 15 minutes longer or until golden brown. Remove from pans to wire racks to cool. Prep time includes rising time.
Beat the eggs, then beat in baking mix, sugar and vanilla. Stir in the cherries, apricots, dates, gumdrops and almonds. Spoon into 4 greased miniature baking pans (about 5 inches by 3 inches). Bake at 300°F for 1 hour 20 minutes. Cool in pans 5 minutes. Remove to wire racks and cool completely. Batter may be used for muffins.
Marinade: In a saucepan combine marinade ingredients and bring to a boil, stirring until sugar is dissolved. Cool marinade completely. Put chops in a large resealable plastic bag and pour marinade over them. Seal bag, pressing out excess air, and set in a dish. Marinate meat overnight or a couple of hours in fridge, turning once or twice. Pour marinade into a saucepan and boil 5 minutes. Grill chops on an oiled rack set about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked through, basting with marinade during last 5 minutes of cooking.
Grease 2 - 8 oz. ramekins; set aside. Cube toasted English muffins and place one in each ramekin to fill half way. Sprinkle muffins with a large pinch of cheese. Place a slice of Canadian bacon on next and top with more cheese. Beat eggs slightly; add milk and seasoning to taste. Divide among ramekins. Cover and place in refrigerator overnight. Bake uncovered at 350 degrees for 30 minutes. Spoon Creamy Hollandaise Sauce on top and sprinkle with paprika before serving.
In a shaker shake all ingredients till well chilled. Strain into chilled martini glasses. Garnish with a fresh raspberry. Cheers!
Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve.
Heat oil in skillet over medium-high heat. Saute squash until browned, about 5 minutes. Add garlic; saute 1 minute. Add water, salt and pepper. Simmer until squash is tender, 6-7 minutes. Stir in basil.
Measure/weigh all ingredients accurately. Stir the flour, dry milk, salt,baking powder, cream of tartar and sugar together until well blended. Cut in the shortening with a pastry blender or rub your hands until it is evenly distributed and the mixture resembles coarse meal. Makes about 29 cups of mix. Store this mix in an air tight container such as glass jars, or in plastic or metal containers. Be careful not to pack the mix. Tighten the lids and store at room temperature in a dark place. Label and date the container. This mix keeps 4 weeks at room temperatures. Freeze for longer storage - up to a year.
Melt the butter in a large frying pan, break the eggs into the pan and cook for a few minutes over a low flame. Divide a slice of mustard cheese around each yolk and add seasoning to taste. Cover the pan and cook the eggs for a few minutes until done and the cheese has melted. To serve: Toaste the slices of bread and spread with butter. Divide the ham across the bread and top off with a fried egg. Garnish with pickels, tomatoes and freshly chopped parsley along side. Enjoy.
PREPARE SWEET AND SOUR SAUCE- SET ASIDE. Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly. Shake off excess. Place a wok over high heat. When wok is hot, add 2 tablespoons of the oil. When oil is hot, add half the pork. Stir fry until evenly browned about 5 to 7 minutes. Remove pork from wok, and set aside. Repeat to brown remaining meat, adding more oil as needed. Add remaining oil (about 2 tablespoons) to wok. Add bell peppers and onion, stir fry until vegetables are tender crisp to bite (about 2 mins). Add pea pods, stir one minute. Stir sweet and sour sauce and add to wok. Stir until sauce boils and thickens. Return pork to wok and stir until heated through. Serve with hot cooked rice. Pass soy sauce if desired.
Cook Hot Dogs. You could grill them, you could pan fry them , you could even boil them if you wanted. Heat chili sauce.You could heat it on the side burner of your grill if you have one, you could heat it on the stove, you could even heat it in the microwave if you wanted. Place 1 Hot Dog on 1 hot dog bun. Spoon warmed chili sauce onto hot dog. Sprinkle with onions. Tops with cheese sauce.
Combine graham cracker crumbs and the melted butter. Pack half of that mixture in bottom of 8x8 dish. Melt marshmallows in milk in double boiler and let cool. Add whipped cream and 1 teaspoon of vanilla to marshmallow mixture. Pour half of the marshmallow mixture over the graham cracker crumbs. Then pour all of the cherry pie filling over that. Add the rest of the marshmallow mixture on top of pie filling. Top with the rest of graham cracker crumbs. Chill overnight.
Blend Chavrie with eggs and mix well. Add cream and half and half to make custard and season with salt, pepper, cayenne and nutmeg. Scatter the spinach evenly over the bottom of the pre-baked piecrust. Pour custard into the shell stirring with a fork to evenly distribute the spinach. Bake at 350° F for 45 minutes, until a knife blade inserted into it comes out clean. Let rest and serve warm. Variations: Substitute Spinach with 12 oz. fresh diced asparagus.
Use any standard method of folding the wontons using about 1 teaspoon each. Most Chinese cookbooks have illustrations. Deep fry a few at a time until golden brown. Drain and blot. Note: when deep frying make sure the oil isn't too hot. If too hot the food will cook too quickly on the outside but the filling will remain undercooked. Always put one piece in the oil as a test. Check how long it takes to start browning. Adjust oil temperature accordingly.
Combine all the ingredients in a large saucepan or crock pot. Heat until hot (15 minutes on the stove or 2 hours on high in the crock pot). You can top this soup with baked tortilla strips and low fat shredded cheese and low fat sour cream. Note: I often put all the ingredients in the crock pot in the morning, turn it on low and it is ready for us when we come in for dinner.
Preheat oven to 350 degrees. While oven is preheating, mix in a large bowl all ingredients except for the 1/8 cup of BBQ sauce. Spray a 2 quart baking dish with the cooking spray. Pour meatloaf into dish, and free form into a loaf shape. Bake for 45 minutes,then drain if needed. Take remaining BBQ sauce and spread over top and sides. Return meatloaf to over and bake for 10 to 15 minutes. Let meatloaf "rest " for 10 minutes, serve and enjoy. :).
Brown meat and onions (about 3-5 minutes) and drain grease. Combine remaining ingredients and mix in with beef and onions. Place into slow cooker and cook for 4-5 hours on High. Remove bay leaves and garlic clove before serving. Serve on a bed of spaghetti and top with grated cheddar cheese.
Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan. Stir mixture over a medium heat until it begins to bubble. Cover the pan and remove from the heat.
In a large skillet, melt margarine. Brown chicken breasts; sprinkle with salt and pepper and remove from skillet. Add shallots, Marsala, chicken stock and tomatoes to skillet. Simmer until liquid is partially reduced, about 10 minutes. Return chicken to skillet, spooning sauce over breasts. Cover and simmer until chicken is tender, about 25 to 30 minutes. On a warm serving platter, place the breasts, then pour sauce over; garnish with parsley.
In a medum-sized sauce pan, brown sausage, bell pepper and onion. Make sure vegies are tender. Drain off grease. Add stewed tomatoes, green onion 1-2 Tbsp of flour (for thickening--I added this to the tomatoes in separate medium-sized bowl and mixed it vigorously with a whisk. Then I added it, along with the green onion to the pan. If you like a thin sauce, don't do this step). Bring to a boil over HIGH heat, stirring constantly. Reduce to low-med, simmer covered for 15 min and uncovered for 15 min, stirring occasionally. Serve over pasta or rice with a nice salad on the side with garlic bread.
Wash a half-gallon jar and its lid in hot soapy water; rinse well with very hot water, and let drain. Combine water, vinegar, salt, and sugar in a stainless steel saucepan. Bring to a boil for about 5 minutes, stirring occasionally to ensure that salt and sugar dissolve. Let cool just slightly while performing the next step. Fill the jar half full with both types of onions. Add green garlic shoot, and fill with remaining onions; OR do it by quarters, with the ripe garlic clove. Pack the onions down until there is about 1/2" to 3/4" of head space below the rim of the jar. Slowly pour the hot syrup over the onions, shaking the jar slightly while pouring to release air bubbles. ,until onions are covered by about 1/4". Wipe rim of jar, cover with lid, and let stand until cooled to room temperature. Transfer jar to refrigerator. Allow to set at least overnight before eating. Serve within a couple of weeks.
1. For the cake: Mix ingredients together by hand and pour into a greased 13x9 baking pan. 2. Bake at 350*F. for 40 minutes (cake may appear underdone because it is so moist). 3. Remove cake from oven and cool completely before adding the icing. 4. For the icing: Beat the cream cheese and margarine or butter togehter. Add vanilla. Gradually add the powdered sugar, beating between each addition until smooth. 5. Spread on cooled cake. Refrigerate any leftovers or before serving if not serving until later. My Notes: The thing that makes this cake so moist is the amount of pineaplle juice you have in canned pineapple, so I'd keep that in mind if substituting fresh or frozen pineapple. * I use the pineapple in heavy syrup. Maybe I should edit the recipe to reflect that. It may help. My notes: I hate that some are having difficulties and offer the following suggestions: Mixing by hand is the preferred method. Just make sure you combine your ingredients well. * Type of Pan -- I've used both glass and metal, but always 13x9. The cake is too moist to work in a tube or Bundt pan. Degree of doneness -- people may be tempted to cook the cake longer because it can appear under-done due to the moistness of the cake. I would caution against that but use your best judgement in cooking times. Just remember that it will appear much more moist than most cakes. * Pineapple -- I use pineapple in its own juice; others use heavy syrup but that will make a sweet cake even sweeter. I've modified the recipe to show that either can be used. One final thought is to make sure your baking soda and flour haven't passed their expiration dates. Hope this information helps!
Mix together yogurt, garlic powder, sesame oil, salt, pepper, asian dressing (there is a recipe here on Food.com that is awesome), and set aside. Chop the onion and celery into small pieces. Using a "slapper" food chopper, chop the cashews. Chop the chicken into small pieces. Mix the yogurt mixture in with the grapes, chicken, cashews, onion, and celery. Serve on a good, nutty bread (I like the ABM Seed Bread found here on Food.com) with spinach leaves. Sprinkle a few sesame seeds on top and serve.
Combine potatoes,water,onion,celery,pepper and salt in a large saucepan. Cook until vegetables reach desired tenderness. In a separate bowl,mix flour and one cup of milk,blending well. Add flour/milk mixture,butter,chicken broth,ham and remaining milk to large saucepan with potato mixture. Simmer on medium heat for about 20 minutes or until heated through and thickened.
Prepare grill. Combine all ingredients being careful not to overmix. (I found it helpful to use a rubber spatula to "cut" and fold the meat to combine). Divide mixture into equal portions, shaping each into a 1/2-inch patty. Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 165*. Remove from grill; let stand 5 minutes before serving.
Clean peppers by cutting the pepper around the stem (like you would a pumpkin), and cleaning out the seeds. Cut cheese in small squares. Wrap small strips of ham around diced cheese cubes. Place each cube into a pepper. Place finished peppers into the jar (be sure to drain the jar of all liquid first). Pour olive oil over peppers enough to cover. Refrigerate.
For Meatballs- Mix all meatball ingredients together, make into tsp size balls, and place on cookie sheet. Bake at 350F for 25 minutes (I usually start preparing the sauce about 15 minutes into the meatballs baking). Drain. For Sauce- Cook in saucepan till jelly dissolved and sauce is hot. Add cooked meatballs and serve!