HumbleIntelligence/food-ner-1-Million huggingface dataset:
1) Preheat the oven to 400°F Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups. 2) To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in the sugar and flavor. Set aside. 3) To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients. 4) In a small bowl, whisk together the eggs, water, and oil. 5) Stir the wet ingredients into the dry ingredients. 6) Fold in the grated carrots, stirring to combine. 7) Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom. 8) Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here. 9) Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have. 9) Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have abut 1/3 cup batter left over. Bake it in a separate custard cup, if desired. 10) Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 20 minutes. The tops of the muffins will feel firm to the touch. 11) Remove the muffins from the oven, and as soon as you're able to handle them, transfer them to a rack. If you serve the muffins warm, the filling will be molten. If you wait for them to cool, it'll firm up.
Combine the ingredients. Adjust vinegar to taste, since it has a strong flavor. Store in a covered container in the refrigerator.
In the microwave (I use my 8-cup Pyrex measuring cup for this) or on top of the stove (using a heavy-bottomed sauce pan) combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, half and half and whipping cream (can use 2 cups half and half cream if desired and omit the whipping cream); whisk to combine. Microwave on HIGH until thick (removing about every minute to whisk/stir). Cook until thickened. Stir in butter; whisk until butter has melted and the mixture is smooth. Cool to almost room temperature, stirring every so often. Stir in sour cream until well blended. Divide evenly between baked tart shells. Top with a dollup of Cool Whip. Delicious!
heat the heavy cream to a simmer. add orange blossom honey. add violet syrup. remove fom heat and blend well with blender in deep bowl. prepare mixture for ice cream maker. serve when semi hard.
Butter both sides of 2 slices of old bread. Cut a hole in each with a cookie cutter (any shape you want, but the rounder ones work best). Heat frying pan or flat griddle on med. heat and spray with cooking spray. Put buttered bread in pan and immediatly crack an egg into each hole inside the bread. Add pepper to taste. (Cover with a lid if you want over hard eggs). In small bowl whisk one egg, milk, Splenda and pumpkin pie spice together. Add leftover bread that was cut out with the cookie cutter. Coat bread holes in egg mixture and add to pan. Uncover pan and flip toast with eggs in them. Bread should be slightly browm on each side (same for the bread holes). Serve immediatly. I find that the bread holes are sweet enough by themselves, but if you have to, add some sugar-free maple syrup or no sugar added fruit spread/jelly/preserves to them.
Combine lemon dill sauce ingredients and chill. Saute the scallions, garlic, and parsley in a tablespoon of melted butter over medium heat until wilted. In a large mixing bowl, combine the eggs, worcestershire sauce, dijon mustard, salt, pepper, 1/2 cup cracker crumbs, grated parmesan, and mayonnaise. Fold in the crabmeat. Shape into 8 crab cakes and coat in remaining cracker crumbs. Place crab cakes on a buttered baking pan. Melt butter and mix with lemon juice. Drizzle 1/2 of lemon butter over crab cakes. Bake for 20 minutes at 350 degrees. Drizzle remaining lemon butter over crab cakes and broil for 2 minutes until slightly browned. Serve with Lemon Dill Sauce.
Heat milk, unsalted butter and vanilla extract in a pan over medium heat until butter melts. Take milk mix off of heat and set aside until cool. While milk is cooling, place bread cubes in a single layer on a cookie sheet and toast at 350 for 10 minutes to make them stale. This may take 2-3 batches. Coat a 9x13 baking dish with butter and add all toasted bread cubes to this dish. When milk has cooled, beat all 6 eggs in a separate bowl and mi into milk mixture. Pour milk and egg mixture over bread cubes, pressing down gently to ensure all pieces get coated. Let soak for 1 hour. After 1 hour, bake for 50 minutes uncovered until bread is brown but center is still a little jiggly. While bread pudding is cooling, begin to make the caramel sauce. In a sauce pan, melt butter in pan over medium heat. Add the brown sugar and rum and stir until sugar is dissolved and bubbling. Very slowly add the cream, stirring constantly. Remove from heat. To serve, plate a 3 inch square of warm bread pudding. Drizzle with a little caramel sauce. Top with a small scoop of vanilla bean ice cream (optional) and drizzle with a little more sauce.
Cut the cheese into 2 1/2 cm cubes. Cut the onion and peppers into large pieces roughly the same size. Thread the cheese and vegetables onto the skewers. Barbecue or grill for about 10 minutes or until the cheese and vegetables turn golden. Otherwise, marinate the cheese in a mixture of lime, olive oil and corriander for about an hour before cooking.
Defrost phyllo. Chop mushrooms in processor. Saute mushrooms, shallots and garlic. Cook until juice evaporates. Combine with the rest. Lay down a phyllo sheet in a pan. Spray with cooking spray. Repeat 5 more layers. Spoon in mushroom mixture. Add the rest of the phyllo. Bake 15 minutes at 400.
Preheat oven to 375°F Cream together the brown sugar and peanut butter in a medium-large bowl. Add the applesauce, vanilla extract, soy milk and stir. To the bowl add the baking soda, salt and flour. On a greased cookie sheet drop dough by tablespoon and flattened with the prongs of a fork. You may need to spray the fork with cooking spray before doing this so the dough does not stick. Bake cookies for 8-10 minutes (eight minutes for super soft and 10 minutes for a bit crunchy). Let cool for about 5 minutes on cookie sheet then transfer to a rack to cool more or eat warm! *You may get about 18 cookies out of the recipe depending upon how large you like them!
Place yolks in a food processor. Add mayonnaise, horseradish, dill mustard, salt and pepper. Mix until smooth. If mixing by hand, itis easier to mash up yolks frist before adding the other ingredients. Put mixture into a sandwich bag with the corner cut off. Pipe yold mixture into the egg halves. Sprinkle wit paprika.
Chop the onions as fine as you can. Chop the ginger, garlic and chillies. Puree the tomatoes (keep skin on). Heat the oil in a pan and fry the onions until caramalised (20-25 minutes) over a medium heat. Add the ginger, garlic and chillies, fry for another 3 minutes. Add the coriander powder and saute for another 4 minutes and stir constantly, add 2 TB of water if it gets too thick and starts to stick. Add the remaining spices and after 30 seconds add the tomato and coriander. Stir in 2 cups of water and salt. Simmer over a low heat for 15 minutes and stir every so often. Cool completely, store in the fridge (in a glass jar) or seal in 4 seperate bags and freeze for upto 2 months. TO USE THIS PASTE: Choose your meat and seal chunks (if using prawns, remove all shells EXEPT the tails) in a hot pan. Add the paste, stir and fry until fragrant. Reduce heat (I like to add 1 can of coconut milk) and cook until the meat is cooked.
Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken pieces in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared, and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the minced garlic, oregano, and red pepper flakes, and cook until fragrant, about 30 seconds. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes. Add the broccoli and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes. Uncover and return the heat to high. Stir in the cream, Asiago cheese, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Turn off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve.
Weight out the wafers and soak them in the milk over night. Cream sugar and butter until light and fluffy. Sift flour then measure and add baking powder together. Add alternately with milk mixture in to the creamed mixture. Add vanilla and combine. Beat the egg whites until stiff and just holding peaks. Fold into the batter gently. Bake at 350F in two greased and floured 8 inch cake pans. approximately 25 to 30 minutes, depends on the heat of your oven. When tester has just a few crumbs clinging, then remove and let sit on rack five minutes. Invert and cool completely. I slice each layer into two so I have four thin layers and fill each and frost top and sides. Makes a nice four layer cake. Note: You also could soak a few of the candies the night before with a touch of milk, and when dissolved use that in your frosting recipe, for flavour of wintergreen. Makes 24 cupcakes, baked at 350 degrees for 15 minutes.
Cut off wing tips and cut each in half at the joint. Toss all spices in a bowl and mix vigorously. Spread the mixture on the chicken wings and bake at 375°F. for 25 minutes on each side, or until crispy. Serve right from the oven with ranch or blue cheese dressing and celery sticks.
Place the broccoli in a colander and run under cold water to thaw if needed. Fill the bottom of a 2 quart glass casserole with the broccoli. Cover this layer with the chicken. (I use leftover chicken or turkey, or canned chicken, or even lunch meat.) Finally, cover the chicken with thinly sliced or grated cheese. (1 cup = about 8 slices of cheese.). In a bowl, mix milk, soup, lemon juice, and curry powder with a whisk. Pour this over the cheese. Microwave on High for about 8 minutes, turning the dish halfway through cooking time. Sprinkle with the Parmesan and the paprika. Microwave on High for another minute or two if desired. Note-You can also bake this at 350 degrees for 25 minutes, add the toppings, and bake 5 more minutes.
Preheat oven to 350F. Cream sugar, eggs and butter. Mix flour, soda, salt and spices. Add to creamed mixture. Add milk, prunes and nuts. Chill one hour. Drop by teaspoonful on cookie sheet. Bake for 10-12 minutes.
Using mortar with pestle, mash garlic with coarse kosher salt until paste forms (or mince garlic and mix with salt). Transfer garlic mixture to small bowl. Mix in all remaining ingredients. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead; cover tightly and refrigerate.
Heat 4 tablespoons of butter in a pan on medium heat. Saute onions until softened, about 8 minutes, stirring occasionally. Add garlic and thyme, and cook for an additional 2 minutes while constantly stirring. Stir in chopped mushrooms and any fragments from the sliced mushrooms. Stir in thoroughly to coat with the contents of the pan. Stir occasionally for 20 minutes, allowing some moisture to evaporate from the mushrooms. Add stock to the pan and lower heat to medium-low. Cook for half an hour uncovered. Pour contents of the pan into a blender and puree until is achieves desired consistency. Return to the pan. Season with salt and pepper, adjusting to taste.
Cut romaine crosswise into 2-inch pieces and put in a bowl. Cook garlic, ginger, and red-pepper flakes in sesame oil in a small heavy skillet over medium-low heat, stirring, until garlic begins to sizzle, about 30 seconds. Stir in soy sauce and water and bring to a boil. Pour hot dressing over romaine and toss to coat. Sprinkle with sesame seeds. Marinate, stirring occasionally, at least 30 minutes. Note: Romaine can be made 1 day ahead and chilled. Bring to room temperature before serving.
Note: You will also need a silicon candy ring mold and plastic rings for the candy. You can reuse thoroughly cleaned ring pops with the candy removed. Place a large pot over medium heat and add the sugar, water and corn syrup and stir until melted. Turn the heat up to high and attach a candy thermometer to the pot. Heat the mixture until it is 300 degrees F, stirring as needed. Add the food coloring and stir to combine. Heat until 310 degrees F. Remove the pan from the heat and stir until it stops bubbling. Add the flavoring and stir. Pour the hot candy into a silicone mold and stick the plastic rings into each candy. Leave at room temperature until the candy has hardened, then remove the pops and enjoy!
In a serving bowl, mix cubed cheese, onion rings, diced salami, diced tomato & sliced gherkins. In a separate bowl, combine brown sugar, pineapple juice, Tabasco, pepper, olive oil & diced pineapple chunks. (I use a glass jar w/a tight lid & just shake to combine). Just b4 serving, toss salad in dressing & serve garnished w/chopped chives as desired. NOTE: To make ahead & avoid a mushy cheese effect, follow same prep except DO NOT include diced cheese in the mix of Step 1. Store the cheese ready to use in a sandwich bag or refrigerator container & combine w/salad ingredients at the same time the dressing is added just before serving.
Heat oil in a large skillet. Add garlic, cook 30 sec. Add mince meat substitution and Marmite. Add remaining ingredients. Let simmer 1 - 1-1/2 hours, stirring occasionally. Add some water, if it gets too dry. Taste, add more spices if you like. Serve over rice, bulgur wheat, with cornbread or in tortillas with guacamole, vegan sour cream, salad etc.
Thaw cod, if frozen; cut into 1-inch pieces. In a large saucepan or Dutch oven cook bell pepper and onion in butter until tender. Stir in vegetable or chicken broth, green beans, cabbage, basil, thyme, rosemary, and pepper. Bring to a boil. Reduce heat and simmer, covered, for 8-10 minutes. Add fish to saucepan and return to boiling. Reduce heat and simmer, covered, for 5 minutes or until fish flakes easily with a fork. Serve.
Heat oven to 250 degrees. In an ungreased large roasting pan, melt butter in oven. Stir in worcestershire sauce, seasoned salt, and pepper sauce. Gradually stir in remaining ingredients until evenly coated. Bake uncovered 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in an airtight container. Microwave directions: In a large microwavable bowl, microwave butter uncovered on high about 40 seconds or until melted. Stir in worcestershire sauce, seasoned salt and pepper sauce. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on high 5-6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
Preheat oven to 400°F. Combine stuffing ingredients in medium bowl. Wash and dry hens inside and out. Season with salt and pepper, to taste. Stuff birds with stuffing. Combine all glaze ingredients. Brush or rub birds thoroughly with glaze. Roast (breast down) in a baking pan at 400F for 45-50 minutes, brushing and basting the birds with glaze and pan juices frequently. Turn birds to brown evenly. Add 1 1/2 cups chicken broth to the pan juices and scrape pan well. Add any leftover glaze to this mixture. Baste hens. Lower oven temp to 325°F Roast for approximately 30 minutes more, or until juices run clear.
Cook chicken in boiling water for 15 minutes and reserve broth. Cut chicken in bite size pieces, and set aside. Pour broth through strainer and cook orzo in remaining broth. In a large sprayed skillet, saute mushrooms until tender. Remove from heatand stir in chicken, orzo, spinach, soup, mayonnaise, lemon juice,oregeno, and pepper. Fold in half the cheese and mix well. Spoon into greased 9x13 inch baking dish,and sprinkle with remaining cheeseand breadcrumbs. Bake uncovered at 350 degrees for 35 minutes.
Preheat oven to 350 degrees. In a medium bowl, combine pineapple, sugar, flour and cheese. Transfer to an 8-by-8-inch, 1 1/2 quart baking dish. Top with crushed crackers and drizzle with melted butter. Bake for 35 minutes. Let stand 10 minutes before serving.
Place slices of brie on a slice of bread, and spread Maggie Beer's paste on the other slice of bread. Sprinkle the chopped walnuts on top of the brie, add the baby spinach leaves, (and if you are unable to access Maggie Beer's Spiced Pear Paste add the slices of pear); then place the slice on which the Spiced Pear Paste has been spread on top of the slice containing the brie, walnuts and baby spinach leaves; cut the sandwich in half; put in the fridge ready to be grabbed on your way out the door next morning! OR if you are using slices of pear, add chopped hazelnuts or chopped pecans, add the spices of your choice, then place the other slice on top of the slice containing the brie, nuts (of your choice) and baby spinach leaves; cut the sandwich in half; put in the fridge ready to be grabbed on your way out the door next morning! OR, if you're enjoying this sandwich at a more leisurely pace, enjoy it when you're ready to eat it. But allowing it to sit for a while out of the fridge is essential if you want to really enjoy the brie at its best.
Place cake mix in a bowl add melted butter and combine. Line muffin trays with the crumb mix. Bake in moderate oven until browned. Mix next 3 ingredients together and pour into cases. Place into vfridge and allow to set.
Sprinkle garlic powder, salt and lemon pepper over chicken breasts. Pour cooking oil into saute pan, sauted chicken breasts until cooked through. Remove from heat and set aside to cool slightly. In mixing bowl, whisk together softened peanut butter, soy sauce, sesame oil, hot sauce and ginger. Mix veggies (except lettuce) into soy sauce mixture. Slice chicken breasts and stir into veggie mix until well coated. Spoon into lettuce leaves, sprinkle sesame seeds over top, roll and enjoy! Can substitute 2 lbs.
Mix all ingredients in a large bowl EXCEPT for hard boiled eggs and vienna sausages, if using. Divide mixture into 4 portions. Spread each mixture on a piece of aluminum foil. Arrange hard boiled eggs (and sliced vienna sausages) in a line along the middle on top of the meat mixture. Shape and roll mixture into a cyliner. Wrap tightly in foil. This will make 4 rolls. Bake for 1 hour at 350 degrees. Slice and serve.
Soak the moong dal in water for 3 to 4 hours. Then wash it well Blend the soaked dal in a blender with the green chillies and a little water. Add the fenugreek leaves,gram flour,asafoetida,soda bi-carb,sugar,oil,salt and mix well. Pour a little batter at a time in a waffle iron or sandwich toaster and bake until crisp. Repeat with the remaining batter. If you are using the sandwich toaster spread a little oil on the toaster before pouring the mixture. Serve hot with mustard dip or green chutney.
In a large warmed pottery bowl place the first 1 cup of lukewarm water. Dissolve into it 1 t. white sugar and sprinkle the yeast over it. After about 10 minutes the yeast should be frothy and have risen to the surface of the water. Stir until blended, making sure all the yeast is dissolved. Into the yeast mixture stir the remaining water, white sugar,1 heaping T. of salt and oil. Beat, then stir in, 1 cup at a time, the flour. Mix until it requires muscle. You may not need all the flour. The dough should hang together and be easy to handle, but still a little moist. On a floured surface, place the dough, sprinkle with more flour as needed, and knead until the dough is smooth and elastic. This usually takes about 8 minutes. Place the dough back in the bowl, cover with plastic and a nice heavy towel, and let rise in a warm draft free place. ( I usually only bake bread on sunny days.). Let dough rise for 1-2 hours or until it's doubled in size. When you stick your finger in the dough the imprint should remain. Punch the dough down and form into loaves. Place the loaves into well greased loaf pans, cover and let rise again- about an hour. Bake in a 400 degree oven for about 20 minutes, until golden top and bottom, and the loaf sounds hollow when tapped on the bottom. Remove from pans and let cool on a rack. * To make hamburger buns,roll about 1/2 inch thick, cut the dough with a wide glass(I use the top of a martini shaker)and place buns on a greased cookie sheet, not quite touching. I usually add a good portion of grated old cheddar cheese to the dough before cutting the rounds and letting it rise for the second time. Just before baking at 425 for 10-15 minutes, I make an egg wash with one egg mixed with 1 T. water and sprinkle with sesame seeds, poppy seeds, or for a real treat Montreal Steak Spice. They freeze very well. Makes about 20 buns.
In stainless steel or enameled saucepan, combine juice, cider & cinnamon. Bring to boil, then simmer 10 minutes. Remove from heat & stir in rum, honey & butter, until butter is melted. Ladle into heated mugs & serve.
Preheat oven to 350°F. In a mixing bowl, beat the butter with an electric mixer until fluffy. Add the cheese, cayenne, salt, and cereal. Mix with a spoon until incorporated. Drop the dough by teaspoonfuls onto an ungreased baking sheet and then flatten the dough with a fork. Bake for 10 to 15 minutes until the biscuits are set but not browned. Cool on a wire rack and serve.
Combine the first five ingredients in a large bowl; add the chicken and stir well. Let stand 10 minutes. Sprinkle the cornstarch over the chicken mixture, stirring well. Set aside. (Use this time to chop vegetables). Pour 1 tbsp oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees) for 1 minute. Add the celery and mushrooms and stir fry for 1 to 2 minutes. Add the snow peas, and stir fry 1 to 2 minutes. Add the bamboo shoots and water chestnuts, and stir-fry for 1 to 2 minutes. Remove the vegetables from the wok; set aside, and keep warm. Pour the remaining 1 tbsp oil around the top of the wok, coating the sides; heat at medium high for 1 minute. Add the reserved chicken mixture; stir fry for 3 to 4 minutes. Add the vegetable mixture, almonds, and green onions, and stir fry 1 to 2 minutes or until thoroughly heated.
Heat oil and rotate it in pan. Add mustard seeds and onion seeds on slow heat. Add red chilly powder, turmeric and kasoori methi. Mix well. Add a tsp of water to prevent it from burning or sticking in the pan. Add panner; cook for a minute. Add green chillies and again cook for a minute. Add coriander powder, mango powder and salt. Mix well and cook for another minute. Add tomato strips, roasted cumin, and fennel, mix well until sides of pan leave oil (about a minute or --don't overcook or paneer will turn hard).
Preheat oven to 350*F. Place chicken in an 11 x 7-inch baking dish coated with cooking spray. Spoon salsa evenly over chicken; top with green onions. Sprinkle with cheese. Cover and bake for 30 minutes. Uncover and bake an additional 10 minutes or until chicken is done. Serve with hot cooked rice or baked potatoes.