HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. Coat 2 cake pans with flour type baking spray. Bring apples and enough water to cover them to a simmer till apples are completely softened- about 10 mins. Drain apples - reserve 1/2 Cup water. Combine apples, brown sugar, apple butter, cinnamon,ginger, nutmeg and cloves in a lg. bowl. Combine milk and lemon juice in a sm. bowl. Let sit for 10 mins.Add egg , egg yolk and lemon zest- whisking to blend. Beat sugar and butter at med-high with mixer until light and fluffy. Gradually add flour mixture to butter mixture alterantively with milk mixture, beginning and ending with flour mixture. Beat on low until well combined. Divide into 5 equal portions. Pat 1 portion into the 2 prepated pans reserving 3 portions. Bake until edhes and top are brown 10 to 15 minutes. Cool for 5 minutes then remove from pans. Repeat with remaining layers until all are baked. To assemble. Place 1 cake on a cake stand Spread about 1 1/2 Cups apple mixture. Repeat with remaining layers and apple mixture until all are used. Cover tightly and store in refrigerator overnight. Garmish with apples.
Combine all ingredients. Cover and chill (I like to make this so that it can chill for a couple hours, so that the flavors meld) Serve on bread or rolls of choice, or with crackers.
Preheat oven to 350°F. Cook pasta according to package directions without added fat or salt; drain and set aside. Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and saute 2 minutes. Add beef and cook until browned, breaking up the meat as it cooks, about 3 to 5 minutes; drain off any fat and return pan to heat. Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes. Spoon a small amount of tomato mixture into the bottom of a 4-quart casserole dish (just enough to cover the surface). Top with half of the cooked ziti and then layer with half of the remaining tomato sauce and half of the mozzarella cheese. Layer remaining ziti on top and top with remaining sauce and mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. 5 Points yields about 1 cup per serving.
Score the fat at the edge of the chops at 1/2" intervals. Sprinkle both sides of each chop with salt and pepper. Stick a large sage leaf to the meat over the "eye" of the chop; press in firmly. Pour olive oil into a hot non-stick skillet. Add chops, sage side down. Apply the remaining sage leaves to the now upper side of the chops. Place skillet in a preheated 425F (220C) oven for 12-15 minutes, until golden brown, turning once half way through. Remove to a plate. Pour fat out of pan. Deglaze with lemon juice and drizzle over chops.
1. Preheat oven to 400. In a medium bowl, mix the plums, 1/4 c of sugar, cinnamon and vanilla until combined. Spoon into a 1 1/2 - 2 quart ceramic or glass baking dish. Set aside. 2. In another bowl, whisk together the flour, baking powder, baking soda, salt and 1/2 c sugar. Add the buttermilk and melted butter, and mix until just combined, being careful not to overmix. 3. Using a large spoon, dollop the batter onto the plums. (Don't worry about covering the entire surface - the batter will spread when it bakes.) 4. Bake for 25 to 35 minutes or until the cobbler topping is golden and set. Remove from the oven, and immediately sprinkle the top with 1 teaspoons sugar. Serve warm, topped with a scoop of vanilla ice cream, if desired.
In saucepan, cook leeks in 1/4 cup butter until tender. Stir in flour, salt and pepper. Gradually stir in milk. Cook, stirring constantly, until thickened. In 2-quart buttered baking dish, layer half of the potatoes, half of the leek sauce and half of the cheese. Repeat layers. Bake, covered, at 375°F for 45 minutes. Uncover. Blend bread crumbs and 1/4 cup melted butter. Sprinkle around edge of casserole. Bake 15 minutes longer.
In a saucepan over medium heat, combine blueberries, 1/4 cup water, orange juice, and sugar; stir gently. Bring to a boil. In a small bowl, mix cornstarch and 1/4 cup cold water. Gently stir into the blueberry mixture, so as not to mash the blueberries. Simmer gently until thick enough to coat the back of a metal spoon; 3-4 minutes. Remove from heat, and stir in extract and cinnamon. Sauce can be thinned with water if too thick.
2. Mix all ingredients except 2T cheese in ovenproof bowl. Sprinkle 2T cheese over top. Bake at 350 F for 15-20 minutes. Rest for 5 minutes.
In a large pot, saute shin bones or steak in a small amount of oil, until they brown. Remove from pot and set aside. Saute onions, celery and carrots , until they begin to brown, about 5-7 minutes, over medium-high heat. Add garlic, and saute for another 1-2 minutes. Add water, whatever beef product your little heart has desired, and bring to a boil. Let it boil for several minutes until some of the "scum" has collected at the top. Now is the time to skim, skim, skim! Get rid of those impurities. Add all remaining ingredients at this point, let boil for about 5 minutes, then drop to a simmer for 1 1/2 - 2 hours. Serve with a good, crusty bread.
Mix all ingredients together. Pour over 1 - 2 lbs of chicken (I used either chicken tenders or cut boneless chicken breast into strips). For best results marinade overnight.
Preheat oven to 350. In a large mixing bowl beat butter and almond butter with electric mixer on medium to high speed for 30 seconds. Add 1/2 cup granulated sugar, brown sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in whole wheat flour and as much of the all purpose flour as you can with the mixer. Stir in any remaining flour. In a shallow dish combine 3 tablespoons sugar and ground almonds. Shape dough in 1-inch balls. Roll balls in sugar mixture to coat. Place balls 2-inches apart on ungreased cookie sheet. Bake for 8-10 minutes or until edges are firm and tops are cracked. Remove from oven; immediately press a chocolate kiss in the center of each cookie. Transfer to wire rack. Cool.
Beat butter and sugar until fluffy. Add eggs, beat, and set aside. Combine flour, baking powder & salt add to butter/sugar mixture, alternating with 1/2 cup milk. Add chopped pecans & lemon rind. Pour into a loaf pan. Bake 1 hour at 325 degrees. Remove from oven and immediately pour lemon juice over loaf. Then sprinkle 1/4 cup powdered sugar over loaf. Let cool and then remove from pan.
Heat olive oil in your soup pot and add the onions, garlic, thyme and rosemary. I just add the herbs whole and pull out the stems at the end. When the onions become soft, add the tomatoes and lamb. Cook until the tomatoes begin to break apart and then add stock (5 min.). Season and simmer until meat is tender. This should be only about 20 minutes. Add the beans, mashing part of them to thicken soup. Cook until hot throughout. Check seasoning. Serve with a sprinkling of shaved fennel, red onion and chopped, fresh parsley and a drizzle of your best extra-virgin olive oil.
Cook noodles according to package directions. When you put the water on to boil, place the butter in a small frying pan over medium heat. Tear the bread into small pieces for the croutons. When the butter is melted and sizzling (don't let it brown) add the pieces of bread. Watch the bread carefully and stir frequently so that it doesn't burn but will get crispy. Add the salt and pepper to the croutons. When the noodles are cooked, drain and place in your serving bowl. Add the croutons; stir to distribute well. Serve and enjoy!
Preheat oven to 350 degrees. Unrool piecrust; fit into a 9-inch pie plate according to package directions. Fold edges under and crimp. Microwave chocolate chip and whipping cream in a small glass bowl at Medium power 1 to 1 1/2 minutes or until chips begin to melt. Whisk until smooth; set aside. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla and salt at medium speed with an electric mixer until smooth. Pour chocolate mixture into piecrust, spreading evenly. Pour cream cheese mixture over the chocolate layer. Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar and remaining 1 teaspoon of vanilla. Stir in pecans and pour over cream cheese layer. Bake at 350 degrees for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning. Cool completely on a wire rack. Drizzle each slice with chocolate syrup if desired.
In a non-reactive bowl, whisk the rice vinegar and sugar together. Add the onion rings and toss to coat. Let stand at least 30 minutes but up to 4 hours. Drain, reserving 2 tablespoons of the soaking liquid. In a large pot of boiling water, cook the rice noodles until al dente, about 2 minutes. Drain and rinse under cold water. Drain well. In a small bowl, whisk together the lime juice, oil and red pepper flakes (or fresh minced red jalapeno). Stir in the mint and Thai basil. Cut the cooked noodles into 3-4" long sections. Add a small amount of the noodles to a serving bowl and toss with the reserved vinegar/onion liquid. Add the remaining noodles, cucumber, fresh tomatoes, green onions and marinated onions. Drizzle the lime juice mixture over the rice noodles and toss gently. Season with salt and pepper to taste. Garnish with the roasted peanuts.
Roast the red peppers until blackened. Place the peppers in a bowl & cover with wrap to generate steam for approximately 5 to 10 minutes. Remove the blackened skin and seeds. Cut each red pepper into thirds. Cut the chicken in half horizontally almost but not all the way through. Open the chicken like a book and season with salt and pepper. Place a slice of roasted red pepper onto one side of the opened chicken breast. Top each with 2 basil leaves. Sprinkle with cheese. Fold the other side of the chicken over creating a bundle. Secure the chicken bundle with three pieces of string. In a large non-stick pan, heat half of the olive oil over medium heat. Add the chicken and cover. Cook for approximately 7 minutes per side or until no longer pink inside. Remove to plate and remove strings. Add the remaining oil to pan, and cook the garlic and shallots until softened. Stir in wine and boil for 3 minutes. Stir in whipping cream. Season with salt and pepper. Simmer for 5 minutes or until thickened enough to coat the back of a spoon. Return chicken to the pan, turn the chicken to coat while reheating. Remove the chicken to individual plates. Spoon the white cream sauce over the chicken and garnish with fresh juliened basil.
DIP. In a a food processor add all ingredients and blend till smooth. Chill for several hours for flavors to bloom. PITA CHIPS. Cut each pita into several wedges, about 6 to 8. Drizzle with the olive oil and sprinkle with salt. Toast in a 400 degress oven till crispy, approximately 10-15 minutes. It happens quickly, so don't walk away. Enjoy!
Preheat oven to 350°. Spray bottom of regular loaf pan, try not to get too much on the sides; this will help bread rise nicely. In bowl mix oil, sugar, and eggs until light and creamy. Add sour cream/yogurt, vanilla and mashed bananas. Mix until combined. Sprinkle in flour, baking soda, and salt. Mix until just combined; it will be thick and sticky. Stir in blueberries until just combined. Pour batter into loaf pan. Bake 1 hour and 15 minutes. Carefully remove and cool 5 minutes. Run a knife around edges to loosen sides of bread, turn bread out of pan and set it on rack or plate to cool completely.
Brown ground beef, onions and celery in a skillet. Drain. In a large mixing bowl combine soups, water rice and soy sauce mixing well. Add the meat mixture and mix well again. Put in greased 8x11 covered casserole. Bake at LEAST 1 hour at 350 degrees or until rice is tender. Uncover last half of cooking time.
Trim chicken of any extra fat. In a large bowl, combine coconut milk, cumin, curry, chili paste, lime zest and juice, mix well. Reserve about 1/3 of the sauce for after, but add the chicken to the rest. Mix well, cover and marinate-anywhere from 15 minutes to overnight. Heat bbq or grill pan and cook chicken on both side until cooked though-those cool grill marks are perfect here. While the chcken cooks, simmer the extra sauce in a small pot to thicken. Slice into strips, serve on top of rce with a little extra sauce and a sprinkle of cilantro.
Add the pineapple, cilantro, green onion, jalapeno, zest and juice from the lime, sugar and salt and pepper to a medium bowl. Stir to combine the ingredients and serve or put in the fridge and let the flavors meld. Adjust the amount of jalepeno and green onion to taste.
Put protein in a large flat dish and cover with the soy sauce, terriyaki,1 tsp sesame oil and red pepper to taste. Let sit for about 15-20 minutes, flipping pieces over a few times to get everything evenly covered. Cook the noodles according to package directions but do not add the soup packet - save it for later. Make sure to keep them al dente and not to overcook or they will get mushy and fall apart. Drain when done. Heat up the remaining oil and stir fry garlic for 1 min, add the protein(reserving marinade) and cook until heated through. Toss in the peas (defrosted, if frozen) and cook for minute. Finally, add the noodles with 1/2 it's seasoning and 1-2 TB of the reserved marinade. Lightly toss until heated and serve at once.
For the crust: Mix together rice, egg and soy sauce. Spread evenly to cover a pie plate. Bake rice crust at 350F for 10 minutes. Remove from oven. Arrange cheese on bottom of crust. Top with crab meat. Sprinkle with green onions. Mix together eggs, cream, salt , lemon peel, mustard and nutmeg. Pour evenly over top of quiche. Bake at 350F for 45 minutes. Let cool for 10 minutes before slicing. Can be frozen, and served cold after thawing, or warmed in a 350F oven for 25 minutes.
1. In a large bowl, beat cream cheese and sugars until smooth. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. 2. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. 3. For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough water to achieve frosting consistency. Frost cookies; sprinkle with pecans. Tip's: I doubled the icing recipe to have enough and had a perfect amount. I also added a little cinnamon to the icing and sprinkled cinnamon sugar on top instead of using nuts. Next time I will add more spices and maybe add some cinnamon or nutmeg to the frosting.
Using wide tin foil, make your bag by placing 2 pieces on top of each other (about as big as 2 shoeboxes in length), folding 3 sides in and leaving 1 side open. Preheat the oven to 220C/425 degrees F. Mix everything together in a bowl including the chicken. Place in your bag with all the wine juice, making sure you don't pierce the foil. Close up the final edge, making sure the bag is tightly sealed and secure on all sides, and carefully slide it onto a roasting tray. Place the tray on a high heat on the stove top for 1 minute to get the heat going, then bake in the middle of your preheated oven for 25 minutes. Remove from the oven, place the bag on a big plate, take it to the table and break open the foil.
Preheat oven to 350°F. ------CRUST-------. Mix crumbs, pecans and margarine; press onto bottom and 1-1/2 inches up sides of a 9-inch springform pan. bake 10-minutes at 350°F. ---------FILLING--------. Beat cream cheese, 1/2-c sugar and vanilla at medium speed until well blended. Add eggs 1 at a time, mixing well after each. Reserve 1 cup of batter. Add remaining sugar, pumpkin and spices to remaining batter mixing well. Spoon pumpkin and cream cheese batters alternately over crust. Cut through batters with a knife multiple times to create a marble effect. bake 55 minutes at 350°F. loosen cake from edge of pan;cool before removing rim, refrigerate.
Cook potatoes until just soft, about 10 minutes. Mix potatoes together with remaining ingredients in large serving bowl.
Preheat oven to 180°C Line 18 holes of muffin pans (1/3 cup measure) with paper cases. This recipe uses 'regular' muffin pan size not the Texan/large style. Combine the dates and 1 1/4 cups boiling water in a small saucepan, Bring to the boil over low-medium heat and simmer for 3 minutes. Remove from the heat and mash lightly with a potato masher. Stir in the bicarb/baking soda and allow to stand for 5 minutes. Stir in the butter and brown sugar into the warm date mixture until the butter melts and the sugar dissolves. Stir in the eggs until combined. SIft in the flour and ginger, then fold in with a metal spoon until combined. Divide the mixture into the paper cases and smooth the mixture over with the back of a spoon. Bake 15 minutes or until the tops are firm when touched. Remove from the oven and cool in the pan for 5 minutes before transferring to a wire rack to cool. To make the icing- combine the butter, brown sugar and the cream in a small saucepan over a low heat, stir until the sugar dissolves. Bring the mixture to just below boiling point, then reduce the heat to low-medium and simmer for 2 minutes, stirring until thickened. Remove from the heat and gradually beat in the ising sugar until smooth. Spread the icing onto cakes and decorate by sprinkling with the optional sugar.
In a large mixing bowl, mix the first 10 ingredients well and drop by teaspoon on an ungreased cookie sheet. Bake in a 425 F oven for approximately 7 minutes. Cool on wax paper. To make the filling, mix the filling ingredients together (1/2 cup shortening, 1 cup confectioner's sugar, 1 cup marshmallow fluff, 1/2 teaspoon vanilla, and a little milk) to make a creamy consistency. Choose 2 shells approximately the same size and spread one with the filling and top with the other.
Wash green peppers. Carefully, cut top off. Reserve and chop usable parts. Remove seeds and discard. Spray dutch oven or casserole dish with nonstick spray and place empty peppers inside. Season with Salt and Pepper. Heat large skillet with olive oil. Brown turkey with onion and chopped green pepper tops. Add tomatoes and tomato sauce. Heat through. Add rice and stock or water. Stir and cover. Simmer until rice is done and liquid is absorbed. Remove from heat and evenly distribute rice mixture into the empty peppers. Cover with foil and bake until peppers are soft. Leftovers are fantastic!
Combine all ingredients in non-reactive pot. Cook on moderate to low heat until cherries are tender. Remove from heat, cool, and store in refrigeration, tightly covered.
In a bowl, combine the first seven ingredients; shape into 12 balls. Place meatballs in an ungreased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs. Cover with foil and bake at 350° for 1 hour. Uncover; bake 15 minutes longer. Yield: 4 servings.
Wash thoroughly, drain, and chop in processor until it looks like chopped greens. Set aside. In large high pan, put small amount of canola oil in with 1 good size onion sliced. Saute onion and put 1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon. When onion is pretty well sauteed with spices, add your cubed meat. Brown meat with onion and add salt and pepper. Add about 48ounces of water, 1/2 cup lemon juice to start, and 6 dried lemons ( have to puncture the lemons). If too thick, gradually add water little at a time because this will simmer away. In separate skillet, brown greens in canola oil stirring constantly so they don't burn. You just want to saute them good and then add greens to meat. Turn heat down and simmer. Here's the trick, the longer this cooks, the better the flavor savor's through it. You can start with covering the pan with a lid, stirring occasionally and then if you take the lid off, and there is too much water, simmer high so the water boils off. Stir so bottom doesn't stick. You kind of have to "eye ball" this and know what the consistency should look like. As I mentioned, if it looks too watery, boil sabzi/ meat mixture until right consistency. Taste to see if you need more salt, or more lemon juice. If you want more a sour taste, add lemon juice gradually. I usually cook this in the morning and let it simmer slowly all day, stirring at times. Make sure you have enough water on it though. Hope this doesn't confuse anyone. Let me know how yours comes out -- Serve over rice -- Enjoy!
fry oil curry. chili powder. add finely chopped peanuts. add peanut butter. add sugar add lemon juice salt. coconut milk. shallot. bring to a boil. gently until oil rises. put in serving bowl. salad. lettuce on bottom. cucumber center. tomatoes either side next eggs. bean sprouts either side. carrot either side. onion 4 corners.
Preheat oven to 350F (180C). Spread 1/2 cup of salsa in the bottom of a 9X13 inch baking dish. whisk together undiluted soup, sour cream and hot sauce. stir in green onions, chicken and 1/2 cup of cheese. divide the mixture evenly amongst the tortillas and roll up burrito style. place all the wraps in the baking dish, seam side down. spread the remaining salsa over the wraps and sprinkle with the remaining cheese. bake for 30-35 minutes, uncovered, until cheese is golden. enjoy :).
Preheat oven to 350. Prepare pasta as directed, rinse with cold water, and set aside. As pasta is cooking, cook Italian sausage as desired. (I like to pre-cook sausages, as they are easier to cut once they are already cooked.). After sausages are cooked, remove from pan and set aside. In a large pan, saute onion, peppers, zucchini, and garlic in olive oil until opaque. Season with cumin, thyme, basil, rosemary, salt, and pepper. Slice sausages into bite-size pieces, then add sausages, tomatoes, and pasta to the vegetables and stir. Spray large casserole dish with cooking spray and transfer entire mixture into dish. Top with feta cheese. Bake, uncovered, at 350 for 15-20 minutes, until cheese starts to melt.
Preheat oven to 325 degrees Fahrenheit. Line 3 large baking sheets with parchment paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in orange zest, vanilla, ginger and nutmeg. Beat in flour mixture just until blended. Stir in cranberries, dates and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart. Bake logs until almost firm to touch but still pale, about 30 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature. Carefully transfer logs still on parchment paper to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, one cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 10 minutes per side. Transfer cookies to racks and cool. Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water. Using tines of fork, drizzle chocolate over biscotti or, alternatively, dip half of biscotti in the melted chocolate. Let stand until chocolate sets, about 30 minutes.
Pre-heat oven to 350°F/180°C. Boil the potatoes, carrots, turnip and parsnip together until soft. Mash them thoroughly with a potato masher or hand held immersion blender, and then season with salt and pepper to taste. Meanwhile, gently poach the leeks in a little water until they just lose their crispness, for about 5 minutes. Add the poached leeks to the potato, carrot, turnip and parsnips, and mix in the cream. Season well to taste, and then stir in the grated cheese, reserving some for the top; don't forget to add the ring before you transfer the entire mixture into a greased oven-proof dish! (If you want to make this in the full traditional manner!). Scatter the reserved cheese on top and bake until golden-brown, about 30 to 45 minutes. Serve piping hot. P.S. Warn your guests about the ring!