HumbleIntelligence/food-ner-1-Million huggingface dataset:
With a sharp bread knife, cut the top of the loaf of bread off and hollow out the inside of the loaf, leaving the shell. Combine cheeses, garlic, onions, bacon bits and sour cream, mix well and place mixture in bread shell. Bake at 350 degrees for 45 minutes. Serve with crackers.
combine Bran and Boiling water in very large bowl, let sit at least five minutes. Mix the next seven ingredients in a seperate bowl making the"wet Mixture". On a piece of waxed paper sift the flour,baking soda and salt. Add the wet mix to the bran mix and fold in the flour mixture. fold in chopped raisins. Have ready sprayed muffin pans or use paper liners. Scoop mixture into pans and bake in preheated 400 degree oven for 12-14 minutes.
Preheat oven to 350. Line or grease and flour 1 12 cupcake cupcake pan. In a small saucepan, heat butter, coca cola and rum to boiling. Remove from heat and allow to cool. Mix together lime juice and milk in a small bowl* or measuring cup and set aside. Meanwhile, whisk together cocoa, flour, sugar, baking soda, baking powder and salt. Add the cooled butter/coke mixture and beat until well combined. Add egg, beat then pour in the milk. Mix until combined. The batter will be rather thin. Fill each well 2/3 of the way full. Bake 20 minutes or until a toothpick comes out clean. Remove cupcakes to wire racks as soon as possible to cool. Frost with Chocolate Rum Cream Cheese Frosting when cool. Garnish with a wedge of lime. *This will sour the milk a bit. Do not worry if it looks slightly curdled.
In a large skillet cook sausage over medium heat until brown. Renove from skillet. Drain, reserving 1 tablespoon of pan drippings (add oil if necessary). In reserved drippings cook onion over medium heat anout 4 minutes or until tender. Stir in cooked sausage. Meanwhile, beat together eggs, milk salt mustard, and pepper. Pour over sausage mixture. Cook, uncovered, over medium heat with out stirring until mixture begins to set on bottom and around edge. Using a metal spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking about 4 minutes or until eggs cooked throughout but still moist. Stir in apple. Sprinkle with snipped parsley. Serve innediatelt. Makes 4 servings.
Preheat oven to 350°F. Mix wet ingredients in one bowl. Mix dry ingredients in another bowl. Combine both (batter will be quite thick). Fold in the raisins and nuts. Spoon into a loaf pan that has been sprayed with oil. Bake 45 minutes. Cool 10 minutes, then remove from pan to cool completely.
In a medium sized bowl add diced apple, and one tablespoon of lemon juice. Stir lemon juice into apples coating them well. This will help keep the apples from turning brown. Add chicken, sliced grapes, diced celery, and pecans. Mix well until everything is mixed through. Add 1/2 cup mayonnaise, if the mixture is too dry you can add another 1/4 cup of mayonnaise. Add salt and pepper to taste. Allow flavors to marry in a covered bowl in the refrigerator for about 1 hour before serving. To prepare sandwich like Arby's use thickly sliced wheat bread, add a couple of slices of green leaf lettuce, and add about 1 cup of chicken salad to the sandwich. While they do not toast their pecans, I think you could easily bring this salad to the next level by toasting the pecans in a skillet on medium high heat just until they become fragrant. Allow the pecans to cool completely before preparing the chicken salad. In a medium sized bowl add diced apple, and one tablespoon of lemon juice. Stir lemon juice into apples coating them well. This will help keep the apples from turning brown. Add chicken, sliced grapes, diced celery, and pecans. Mix well until everything is mixed through. Add 1/2 cup mayonnaise, if the mixture is too dry you can add another 1/4 cup of mayonnaise. Add salt and pepper to taste. Allow flavors to marry in a covered bowl in the refrigerator for about 1 hour before serving. To prepare sandwich like Arby's use thickly sliced wheat bread, add a couple of slices of green leaf lettuce, and add about 1 cup of chicken salad to the sandwich. While they do not toast their pecans, I think you could easily bring this salad to the next level by toasting the pecans in a skillet on medium high heat just until they become fragrant. Allow the pecans to cool completely before preparing the chicken salad.
Heat up rice cooker by turning it on and weighing it down with the lid or something heavy. (I have an old rice cooker, if I don't weigh it down, it turns itself off. Please make sure the rice cooker stays on the whole time you are cooking vegetables). Add butter and melt. Add onion, cook until cooked and look clear. Add mushrooms, cook until soften and liquid is released. Add rice and tumeric, stir to incorporate into mixture. Add broth. Restart the rice cooker (turn off and turn back on). After rice cooker turns off, wait about 3 minutes and serve. If not using a rice cooker, use a heavy bottom pan with a tight fitting lid. Cook butter and vegetables on medium high. Follow instructions until restart of the rice. Then. Bring to a boil. Reduce heat to low or very low. Put lid on tight and steam for about 40 minutes. Do not open lid while cooking.
Cream oleo and sugar together. Add vanilla and water. Add flour to mixture, a little at a time. Mix in pecans. Roll into small balls (coat hands with flour if necessary). Bake for approximately 20 minutes at 350°F, turning to brown other side after 10 minutes. Sift 1/2 box XXX sugar in bowl. Coat Sandies as soon as they are removed from the oven. Line can with wax paper and sprinkle with XXX sugar. Separate layers with wax paper.
Combine Sunbird Seasoning Mix (stir fry seasoning packet) with following 3 ingredients. Spray pam on a non stick pan, brown beef on all sides, remove and do not cook all the way through. Set aside and keep warm. Add broccoli, carrot and onion to pan and stir fry veggies til desired crispness. (Cover to quicken the cooking process for about 5 minutes). Return beef to pan, add seasoning mix. Heat through. Serve over rice.
Heat oven to 350. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart saucepan or Dutch oven, place potatoes; add enough water to cover potatoes by 1 inch. Heat to boiling over high heat. Reduce heat to medium-low; simmer uncovered 20 minutes or until potatoes are tender and can be easily pierced with fork. Drain potatoes; return to saucepan. Add butter; mash with potato masher until creamy. Stir in egg yolks, salt, milk and 1 cup of the cheese. Spread potato mixture evenly in baking dish. Sprinkle with remaining 1/2 cup cheese. Bake 30 minutes or until edges are light brown. Sprinkle with chopped parsley.
Brown bulk sausage in a skillet and drain very well. Prepare hash browns according to package directions, season with the onions, salt, pepper and cayenne pepper while cooking. Combine sausage, hash browns and cheese in a bowl making sure all ingredients are well mixed. Use a whisk to mix the eggs and milk in a bowl. Place the meat mixture in a baking pan and pat down evenly throughout. Pour the egg mixture over the top. Bake at 350 degrees for 40 minutes, broil on high for an additional 3 minutes at the end. Remove from the oven and let sit for about 10 minutes and enjoy.
Start up your grill. Make your marinade by mashing the garlic, thyme, rosemary, salt, and pepper using a mortar and pestle. Add olive oil to cover this and mix well. Using a brush, brush one side of the onion slices and place the oiled side on the grill. Brush the other side. Cook until grill marks are shown and the onion is slightly browned and translucent. Do the same with the zucchini. You may have to cook these in batches, I cooked the onions first, then zucchini, then mushrooms. If you are doing it this way, once the onions are off and the zucchini are on, take the rest of your marinade mixture and using the oil only, mix the rest of the marinade on your mushrooms and let set while the zucchini are grilling. Cook mushrooms and then pull everything off the grill. Take your garlic bread or french bread and place, cut side down, directly on the grill. If using garlic bread you will probably get flames as the butter and oils drip down onto the coals. Be careful! The bread only needs to be on for a few minutes, until slightly toasted. Watch this carefully. Remove the bread and construct your open faced sandwich. Bread, zucchini, onions, mushrooms, cheese. Put back on the grill (non-heat side) and cover until cheese melts. Remove and get ready for some goodness.
Cut the broccoli buds into small florets, leaving as short a stem as possible and set aside. Cut the remaining broccoli stems into 1/2" pieces; steam the broccoli pieces, the diced onion and the garlic, in 1 cup of lightly salted water for 10 minutes or until very soft. Meanwhile, place shirataki noodles in a colander, rinse in water thorourghly and drain. At this point I use my kitchen scissors to cut the noodles into bite sized pieces. Place the chicken broth, reserved florets and shirataki noodles into a small pot and steam or boil 4 to 5 minutes, retaining the bright green color and a bit of crunch; drain liquid and reserve. In a food processor, puree the cooked broccoli, onion and garlic until very smooth, adding a bit of the reserved pasta broth if needed to make a smooth sauce; add feta cheese, pulse until melted; add salt & pepper to taste. Pour warm sauce over the shirataki noodles & broccoli and stir gently to combine; plate and sprinkle with extra feta cheese if desired.
Preheat oven to 325°F. Combine butter and crushed cookies for crust and press into the bottom only of a lightly greased 9x13" pan. Bake 10-12 minutes or until crust is set. Meanwhile,using a mixer, combine sugar and cream cheese until very smooth& fluffy, scraping sides of bowl as needed, 3-4 minutes. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla and beat another 1-2 minutes, scraping bowl again as needed, until mixed. Measure out 1 cup of the filling and add melted chocolate, stirring well until blended. Pour remaining white batter onto crust. Drop spoonfuls of the chocolate batter all over the surface of the white batter layer randomly. Heat jam in microwave just until warm, about 30-60 seconds; drop spoonfuls of jam over the batter randomly. Hold a dinner knife vertically and pull through batter in a zig zag pattern from one end of the pan to the other to create a somewhat marbled appearance (without overswirling). Bake 50-55 minutes or until center of cheesecake jiggles slightly when pan is gently shaken; DO NOT OVERBAKE or it will dry out. Cool in pan on wire rack completely (it may crack a bit on top as it cools- this is normal). Once cooled to room temperature, cover and chill up to 1 day. Cut into 16 large squares (or 32 small ones) and serve garnished as desired; keep leftovers chilled.
Put oats in a blender or food processor and blend about one minute, or until ground to a flour consistency. Combine oat flour, salt, baking powder and cinnamon in a large mixing bowl; mix well. Combine egg, milk and vanilla in a small bowl and mix well. Stir liquid mixture into dry mixture; mix until just moist. Allow to rest 5 minutes. Heat a nonstick large skillet or gridle over medium heat. When hot, pour 1/4 cup batter for each pancake. Cook until bubbles form on surface of pancake. Turn over and cook until lightly browned.
Cook pasta according to package directions. Meawhile, in a large saucepan, saute garlic in butter over medium heat for 2 minutes. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; set aside. Drain pasta and toss with oil; set aside. Add 1 inch of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4 - 5 minutes or until crisp-tender. Drain and rinse with cold water. in a 13 x 9 x 2 baking dish coated with nonstick cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup of cheese. Repeat remaining layers. Top with remaining sauce and cheese. Cover and bake at 350 degrees F for 25 - 30 minutes or until heated through.
Preheat oven to 200 degrees celcius. Lightly grease a 2-litre ovenproof dish. Heat oil in a large saucepan. Saute mushrooms, onion, carrot, zucchini & garlic for 3-4 minutes until onion is tender. Transfer to a bowl. Brown mince well in same pan for 4-5 minutes. Stir in tomatoes, lentils, stock and all the herbs and spices. Cook covered for 10 minutes. Return vegetable mixture to pan. Simmer, uncovered for 5 minutes until sauce thickens. Transfer mixture into prepared dish. Mash the potatoes with the milk, cheese, butter and egg yolk until smooth. Season to taste. Spoon the mashed potato evenly over lamb mixture. Bake for 20-25 minutes until potato top is golden.
Set oven to 375°F (set oven to bottom-lowest rack). Prepare a cookie sheet, leave the foil liners on the shells and place on sheet. In a bowl, whisk together egg with syrup, juice and vanilla. In another bowl stir sugar and flour. Stir/whisk the flour mixture into the egg mixture along with the butter. Divide the berries equally among the shells. Pour the egg mixture over the berries, filling to the top. Bake for about 17-23 minutes (tarts will firm up when they are cooled). Can be stored in the fridge for up to 2 days.
Sprinkle 2 tbs coconut on a baking sheet; reserve remaining coconut. Bake at 350 degrees for 3 to 4 minutes or until lightly toasted. Set toasted coconut aside. Combine 1 1/2 cups sugar, cornstarch, and dash of salt in a large saucepan. Add untoasted coconut, milk, and next 4 ingredients; stir well. Cook over medium heat, stirring constantly, until thickened. Spoon into prepared pastry shell. Beat egg whites, cream of tartar, and 1/4 tsp salt at high speed of an electric mixer until foamy. Gradually add 1/2 cup sugar, 1 tbsp at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over filling, sealing to the edge of the pie crust. Bake at 325 degrees for 25 to 28 minutes or until golden. Sprinkle toasted coconut on top of pie. Let cool completely on a wire rack. Cover and store in the refrigerator.
Combine 3 cups of cold water, lentils and a pinch of salt in a medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, 25-30 minutes. Drain. Set lentils aside. Pour 3 cups of boiling water over porcini in medium bowl. Soak for 25 minutes. Remove porcini from soaking liquid, squeeze dry and chop coarsely. Reserve soaking liquid. Heat 1 T oil in large skillet over medium-high heat. Add fresh mushrooms. Saute 3 minutes. Add 1 T oil, onion, carrot, sage, and thyme. Saute 4 minutes. Add garlic and saute 30 seconds. Reduce heat to medium low. Mix flour into vegetables, cook 1 minute. Add porcini soaking liquid. Mix in porcini, potatoes, soy sauce and tomato paste. Cover, simmer until potatoes are tender, stirring occasionally, 13-15 minutes. Add lentils. Season with salt and pepper. Divide filling among four 2-cup oven-proof bowls. Can be made 2-days ahead. Bring to room temperature before continuing. Topping: Preheat oven to 400°F Combine flour, cornmeal, baking powder and salt in food processor. Blend 5 seconds. Add butter and pulse until mixture resembles coarse meal. Add buttermilk and pulse until dough forms moist clumps. Turn dough out onto floured surface. Divide into four equal pieces. Shape each into a 2/3-inch thick disk. Set rounds atop filling. Top with cheese. Bake pot pies on baking sheet until tester inserted into biscuit topping comes out clean, about 30 minutes.
Heat Oven to 400 degrees. Mist muffin tin with cooking spray. In Large bowl - mix first 5 ingredients. In Small bowl - mix last 4 ingredients. Add wet to dry and stir to moisten. Fill 12 muffin cups almost full. Bake 18 to 20 minutes. Cool 5 minutes on wire racks before. removing from pan.
Combine the 1st six ingredients in a bowl. Blend in the cheese. Form into 4 patties. Spray a frying pan with cooking spray. Cook patties until done. Serve on hamburger buns with lettuce and tomatoes.
In a large plastic bowl, sprinkle salt on top of sliced cabbage, cover cabbage in water, and let it sweat for an hour. Drain and rinse with fresh water. Dry with paper towels. Return cabbage to bowl and toss with the rest of the ingredients. Cover and refrigerate for 8 hours or more.
Preheat oven to 350°F. Greased and flour 24 mini-muffin cups. Combine first 3 ingredients in small bowl. Whisk next 3 ingredients in medium bowl until combined. Add flour mixture. Stir well. Then add the chocolate chips. Fill muffin cups 3/4 full. Sprinkle with toffee bits if using. Bake for about 15 minutes until wooden pick inserted in centre of brownie comes out moist but not wet with batter. Do not overbake.
Coat 10 inch pie pan with no-stick spray. In a large bowl, toss together apples, lemon rind, lemon juice and 1 T honey. Spread in prepared dish. In same bowl, whisk together yogurt, egg substitute, and remaining 2 T honey. Pour over the apples. Sprinkle w/the granola, leaving a 1-inch rim around the edge. Bake at 350F for 50 to 60 minute or until puffed and golden. Serve warm.
Cook pasta al dente in salted water. Add peas 1 minute before end of cook time. Drain and return pasta and peas to pot. Meanwhile, combine cream and broth in a large skillet, simmer until slightly thickened, about 7 minutes. Stir in Parmesan cheese, stirring until melted. Add sauce to pasta and peas and toss to combine. Season with salt and pepper and garnish with extra parmesan cheese.
Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes. Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired. Serve with bread.
Whisk together pumpkin, whipped topping, and spice until smooth. Add the dry pudding mix and whisk until smooth. Pour into ready-made pie crust (or your own from scratch if you like). Refrigerate until mousse has thickened.
Mix first thee ingredients. Add fine chopped pecans. press into 9x13 pan. Bake shell at 350 for 15 min. Soften cheese, then blend in sugar and Cool whip. Spread over cooled crust. Make pudding as directed. I like cooked pudding best but you can use instant. You can also use 2 small packages. And any other flavor you like. Spread on top. You can sprinkle chopped pecans or chocolate ants on top. Refrigerate.
Combine beef, onion, seasoning mix and egg in a large bowl. Add rice and mix well. Cut peppers in half lengthwise; remove seeds and membrane. Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer. Place peppers, cut side up, on top of the tomatoes. Spoon beef mixture into peppers, mounding as necessary. Top each pepper with salsa. Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft. Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully! Serve with sour cream and additional salsa.
In a large nonstick skillet, brown sausage in 1 T olive oil; remove from skillet. Add remaining olive oil to skillet and saute peppers and onions for 5 minutes; remove from skillet. Add potatoes, salt, pepper, Italian seasoning, garlic powder, fennel seed and water to skillet; simmer over medium heat, covered, about 5 minutes. Return sausage, peppers and onions to skillet and mix well. Cover and simmer about 10 minutes, stirring occasionally, or until sausage is done and potatoes are tender.
In a medium saucepan combine sugar, soy sauce, vinegar, oil, red pepper, ginger and garlic powder. Add mushrooms and onions. Cook and stir over medium heat until heated through.
Danger! This is the dry-burn technique. I don't add water to the sugar before putting it on the heat, as some chefs do. Caramelizing sugar dry means it goes faster, but you have to watch it more closely and be ready with your cream. Here is an overview of what you are going to do: Stand over the pan of sugar with a heatproof spatula ready, but do not touch the sugar until there is a full layer of melted and browning liquid sugar on the bottom with a smaller layer of unmelted white sugar on the top. When the edges of the melted sugar begin to darken, use the spatula to bring them into the center to help melt the unmelted sugar. Continue stirring and pushing the sugar around until it is all melted and evenly amber in color--like an old penny. When little bubbles begin to explode with dark smoke, give the sugar another moment and then remove from the heat. Immediately but slowly pour about 1/4 cup of the cream and corn syrup mixture into the burning-hot sugar. Be careful! It will pop and spit! Stir until it is incorporated, then add a bit more cream and stir, then continue until it is all inches. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Mix the cream with the corn syrup in a measuring cup with a spout. Fill a large bowl with ice and water. Heat the sugar in a 4-quart saucepan over medium heat until it is melted and golden amber in color (see note above). Remove from the heat and, stirring constantly, slowly add a bit of the cream and corn syrup mixture to the caramel: It will fizzle, pop, and spurt. Stir until well combined, then add a little more and stir. Keep adding the cream a little at a time until all of it is incorporated. Return the pan to medium-high heat and add the milk. Bring to a rolling boil and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring back to a boil over medium-high and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. If any caramel flecks remain, pour the mixture through a sieve. Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. Pour into frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
In a blender combine sherbet, evaporated milk, ice cubes and tequila (if using) and blend until smooth. Run a slice of lime around rim of glass, dip into course salt. Pour Margaritas into glasses and serve with fresh lime slice. Serves 4.
Combine sugar, flour, cinnamon and salt. Toss apples and apricots with sugar mixture. Turn into pastry lined 9" pie pan; adjust top crust and flute edges; cut vents. Bake in 400 degree oven until apples are tender and pie is golden about 40 to 45 minutes.
Cut fish into 2 to 4 fillets of desired size. Mix egg and lemon juice in shallow dish. Mix bread crumbs and spices in a separate shallow dish. Preheat 1/2 oil in small frying pan over medium high heat. Dredge fish through egg then bread crumbs. Fry first side about 3-5 minutes Remove fish and add remainder of the oil. Cook and additional 3-5 minutes until fish is cooked and flakey (this will vary depending on thickness of fillets).
Put yeast in water with sugar and disolve. Add to flour and salt and mix for 8 minutes in a mixer with a dough hook. Stand and allow to double, knock back and roll out. Add your toppings, cook in oven on high, 240 degrees.